chicken bbq & strawberry sorbet

For this Recipe Box Swap I am sharing a recipe for Chicken BBQ. We had it at a friend's house last summer and it has become one of my favorite meals to make on days when I have no time to cook.

3 lbs. boneless, skinless chicken breasts
3/4 cup water
3 T. worcestershire
3 T. apple cider vinegar
1 tsp. cumin
28 oz BBQ sauce

Combine everything except the BBQ sauce and cook on low in a crockpot for 6 hours. Drain juices. With 2 forks, shred the chicken. Put back in crockpot and add BBQ sauce (don't drown the chicken in sauce.) Cook for 1 more hour. Serve on buns with a slice of American cheese.

And for something sweet...

Strawberry Sorbet! I used some strawberries out of the freezer to make this sorbet this week and plan to use raspberries to make another batch. I have one of these ice cream makers and love it. This recipe tastes just like Edy's Fruit Bars. Yum! It's also delicious to serve in a glass with champagne.

1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart strawberries, stems removed
4 T. fresh lemon juice

Make a simple syrup out of the sugar and water by bringing them to a boil and then simmering until the sugar is completely dissolved. Let cool completely.

Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Process until the strawberries are completely pureed. Press the strawberry puree through a fine mesh strainer to remove most of the seeds. Combine the strained puree with the cooled sugar syrup and corn syrup. Chill for 1 hour.

Freeze according to manufactures instructions. The sorbet will have a soft serve texture. If desired, transfer the sorbet to an airtight container and place in the freezer until firm.

Be sure to visit Randi's blog for more recipes!