Just the phrase Sunday suppers brings up a lot of memories for me. When I was a kid, we spent a lot of our time at my grandparents’. If you’ve read my blog before, you know how incredibly close to my Nanny and Gaga I was. We didn’t just spend Sundays there, during the summer we spent every day there. During those summer months, our entire family gathered around the dining table every lunchtime together. Not just my mom and dad, but my uncles, my aunt, and sometimes a friend or two as well.
Believe me, I know how lucky I was to have family meals like that every single day of my childhood. When we were with my Nanny, we helped her prepare lunch for everyone, whether it was sandwiches and soup (grilled cheese and tomato soup with Pepsi was always my Uncle Mark’s request) or S.O.S., which is one of Nanny’s. There almost always was fresh produce from her garden on the table, picked by us girls when we got out of the pool from our morning swim. Man, how I miss spending my entire day in my bathing suit, and going to bed at night sun-kissed and smelling of sunblock and chlorine.
Let me tell you something: Every single meal that I’ve made out of Pam Anderson’s Perfect One Dish Dinners has conjured up those same memories of lunchtimes spent at Nanny and Gaga’s. You see, it didn’t matter who was there at the lunch table with us. There was always enough food.
The electrician that came to repair something got there early? No problem – sit down to lunch, sir. Uncle Charlie decided to come in early from his ranch? No problem, here’s a plate. That’s how it always is with my nan. She’ll feed everybody that walks through her door. And she’s always the last one to sit down at the table, making sure everyone else is fed and watered before she can enjoy her own food. Because she simply can’t enjoy her food unless she knows everyone else is.
It’s that kind of hospitality that has me reaching for Pam’s book over and over again. I wrote about it when I shared the shells and cheese recipe back in September. I didn’t know what to make to please the particular crowd I had in front of me, but Pam sure did. These pulled barbecue chicken sliders go along with that mac and cheese. And using a rotisserie chicken gets the job done in half the time, and tastes like homemade.
Sunday suppers, people. It’s a tradition that never ought to go out of style. And it’s one that’s easy to start up again if you have this book in your arsenal. It’s not on the New York Times Best Seller list for nothin’.
Pulled Barbecue Chicken Sliders
1 package (24) small party rolls
2 cups shredded rotisserie or other cooked chicken
3/4 cup your favorite barbecue sauce (Pam’s is Cattlemen’s, mine is Stubb’s)
24 dill pickle slices
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Break rolls into individual buns and split in half horizontally. Mix chicken and barbecue sauce in a medium bowl. Top each roll bottom with a heaping tablespoon of pulled chicken and a pickle slice and cap each with roll top. Place rolls on a baking sheet and bake until warmed through, about 8 minutes. Serve.
Perfect One-Dish Dinners are making the rounds all over. Check it out!