Black Pepper and Molasses pulled chicken sandwiches

or another name for this is "the easiest, fastest stovetop BBQ chicken sandwich ever"
from cooking light

another good leftover/keeper. very fast weeknight dinner. and delicious!

3 T ketchup
1 T apple cider vinegar
1 T prepared mustard
1 T molasses
3/4 t chili powder
1/2 t cumin
1/4 t black pepper
1/8 t ground ginger
12 oz skinless, boneless chicken thighs, cut into 2 inch pieces
4 sandwich rolls
12 dill pickle chips

1, combine first 9 ingredients in a medium saucepan; bring to a boil, reduce heat to medium low, cover and cook stirring occasionally, 23 minutes or until chicken is done and tender. remove from heat, shred with 2 forks to measure 2 cups. place 1/2 d chicken on half of roll. top with pickles and othe half of roll. serve


we had some easy Dijon POtato Salad (from everyday food)
1 1/2 lb new potatoes, scrubbed and halved
1 T white wine vinegar
1 T dijon mustard (or i guess the regular kind. i like the flavor of dijon better)
s/p
2 T oilve oil
1/2 c freshly chopped parsley


1. boil potatoes until fork tender.

2. in serving bowl combine vinegar and dijon; season with s/p. add hot cooked potatoes; toss let cool tossing occasionally.

3. add oil and parsley to cooled potatoes. toss with salt and pepper.