Because I love you all...

Lynn, your recipe looks super yummy! Thanks for sharing.

Since my oven broke about 6 months ago, I've been cooking A LOT in my crock pot. I don't miss my oven one bit and I've been coming up with all sorts of good recipes. There are only two recipes I claim and am proud of: Brunswick Stew and Banana B-a-n-a-n-a-s Pudding. Today, in honor of the yucky, rainy, in need of comfort food day, I'll share my Brunswick Stew.

Ingredients:

• 1 chicken fryer, or several breasts, or other meat you like (if you use other meat, you'll have to figure out how to prepare it, because I always use chicken)
• can or frozen corn
• a couple of jars of bar-b-q sauce (I like sweet & smoky, but whatever you like works)
• instant grits
• potatoes sliced, diced, chunked, shredded, whatever...

The great thing about this recipe, is that you can do with it what ever you want! Jonathan likes jalapenos added. Sometimes I add green beans, kidney beans,okra (OK, I never add okra, but you can), tomatoes, etc, etc, etc.

Directions:

• Boil chicken until it shreds. I use two forks and shred it hot. Put it in the crock pot.
• Add any veggies you want. I use corn, potatoes, green beans, or whatever I have that looks good.
• Pour in one jar of bar-b-q sauce. Fill jar with water and shake. Pour water. If that doesn't cover the ingredients, use another jar and repeat the process. You can add as much bbq sauce and water as you like.
• Let it simmer on low for as many hours as you have. Stir it occasionally.
• About 10-30 minutes before you serve, add grits. If you have a full 4-6 qt crock pot, add enough for 2-4 servings of grits. If you like it really gritty, add more. If you want a bit, add less. Or, leave it out all together.

This can all be done stove top too, if you'd prefer.

Whatever the mood, whatever you have, whatever you love, this recipe can become whatever you can imagine. And, whatever you make it, it's sure to be yummy. I mean really, how wrong can you go with bar-b-q sauce and grits?!

I usually serve it with Jiffy corn bread because it's sweet and quick (ahh! That is the first thing I have missed my oven for. I guess I'll be wanting that fixed before we get too far into fall!!!) Sometimes I make stove top corn bread (Not thanksgiving stuff. In a skillet corn bread).

If anyone tries this, comment what you did and how you did it! I'd love to see what all you come up with.