Mexi-Cali Chicken

Read more on:  https://susanhi.wordpress.com

As you know, chicken is not one of our favorite meats.  One way we really enjoy it though is to put cheese and bacon on it.  Yum!!  So, this recipe is less Ellie Krieger and more Paula Deen.  You can save yourself some calories and fat by using bacon bits but why would you want to, honestly?  I do however take a semi-homemade approach and use the bacon that you just crisp up in the microwave.  Yeah, I’m that lazy some nights!

I like to use boneless, skinless chicken thighs for this recipe but you need to flatten them out some so that your toppings will sit on them.  I like to bake these in the oven and let it do all the work for me.  Sometimes though I will cook the chicken most of the way in a skillet then transfer to a 9×13 pan, top each, then bake to finish it off.

Depending on the time of year, there are a variety of side dishes I like to serve with this.  My go to sides tend to be skillet cabbage and a French or Italian loaf.  That’s right … I’ve been known to double-down on bacon.  =D  Who’d a thunk it?!

Mexi-Cali Chicken

• 1 to 1 1/2 lbs boneless, skinless chicken thighs
• 1/3 C Sweet Baby Ray’s barbeque sauce
• 1 Tbsp dried, minced onion
• 1 Tbsp garlic powder
• 1 Tbsp Worcestershire
• 1 Tbsp Cholula hot sauce
• 1 slice of bacon per thigh, broken in half to criss-cross
• 2 C Monterey Jack and Cheddar shredded cheese mix
• 1 can of Ro-Tel tomatoes
• salt and pepper

Preheat oven to 400 degrees.  Spray a 9×13 pan with non-stick cooking spray.  Flatten the chicken thighs so that the toppings we’ll be adding don’t slip off.  Sometimes I use chicken cutlets or turkey cutlets for this recipe because I’m lazy.

Place the flattened chicken in the prepared pan.  In a small mixing bowl, whisk together the barbeque sauce, salt, pepper, hot sauce, garlic powder, Worcestershire, and dried, minced onion.  Taste for seasonings and adjust to your liking.  (Sometimes I add a 1/2 Tbsp of vinegar to give it a slight tang.)

Spoon the sauce over the chicken.  Put in the oven and bake for 20 minutes.  Pull the chicken out of the oven and and spoon the rest of the sauce over the chicken.  Divide the Ro-Tel over the chicken, top with the shredded cheese, and then top with the bacon. 

Return to the oven and bake for another 20 to 30 minutes or until the chicken is done and its juices run clear.

Oven BBQ’ed Chicken #5

Read more on:  https://susanhi.wordpress.com

There are so many ways to get a chicken coated in barbeque sauce.  Sometimes I’m lazy and just mix together some Stubb’s barbeque sauce because it has a little kick with Sweet Baby Ray’s barbeque sauce because it has that tangy, sweet flavor my family likes.  If I’m not making my own barbeque sauce, this mixture is my go to.  I think it tastes nearly as good as homemade. 

One thing I like about this recipe is that it does get a bit of an Asian flavor going by using the rice wine vinegar, soy sauce, and hoisin sauce.  I like to use boneless, skinless chicken thighs in this recipe although creasts would work equally well.

Since I like for the chicken to stay moist, I baste it in the sauce 3 to 4 times over the hour cooking time.  If I know I’m not going to baste, I will cover the 9×13 pan with foil.

I keep the sides simple with this one – mashed potatoes and a steamed green veggie … usually broccoli.

Oven BBQ’ed Chicken #5

• 3 to 4 lbs boneless, skinless chicken thighs
• 1/2 stick butter
• Sauce
• 1 C catsup
• 1 tsp dried minced onion
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/3 C rice wine vinegar
• 4 Tbsp soy sauce
• 2 Tbsp hoisin sauce
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Cholula hot sauce
• 4 Tbsp honey or brown sugar

Preheat oven to 400 degrees.  Put 1/2 stick of butter in a 9×13 pan and stick it into the oven to melt while the oven preheats.

Whisk together the sauce ingredients and taste for seasonings.  Adjust to your liking.

Remove 9×13 pan from the oven when the butter is melted and turning a little golden.  Put the chicken thighs in the pan.  Pour the sauce over the chicken.

Reduce oven to 350.  Bake for 1 hour basting 3 or 4 times during the cooking time.  Otherwise cover the pan with foil before baking.

Bacon-Wrapped BBQ Chicken

Read more on:  https://susanhi.wordpress.com

You know I’m not a big fan of chicken.  However, spread some barbeque sauce on it and wrap it in bacon and I’m a fan!  You can sauté, fry, or grill this dish.  Before all my cancer dramas, I grilled this.  The flavors are just phenomenal when grilled.  They are pretty good sautéed or fried too. But I’ve always been a big fan of grilling.

I love to serve this along side a potato dish (scalloped, au gratin, or, especially, potato salad) and some KFC cole slaw.  It just doesn’t get any easier in my book.

Bacon-Wrapped BBQ Chicken

• 4 chicken or turkey cutlets
• 1 C barbeque sauce
• 12 slices bacon
• McCormick Montreal Steak Seasoning
• Salt and pepper
• Barbeque sauce for dipping

Take the 12 strips of bacon and lay them down so that you can wrap each cutlet in 3 pieces.

Pour 1 C of barbeque sauce in a shallow bowl.  Dip each cutlet in the bbq sauce coating both sides.  Put each cutlet on it’s bacon bed.  Sprinkle each cutlet with salt, pepper, and Montreal Steak Seasoning. 

Wrap the cutlets in bacon.  Fry or grill for 5 to 7 minutes per side or until bacon is crispy and cutlet is cooked through.

Pulled Pork Slaw Dog

Read more on:  https://susanhi.wordpress.com

Ivan got a taste of my pulled pork supper yesterday and was disappointed that all he received was a bit of the pork.  Tasha made him a big serving of the leftovers which left me with a smattering of leftovers.  I decided I had to use them up for lunch and hence, the Pulled Pork Slaw Dog was born!  This is a knife and fork dog for me.  I’d wear it if I tried to pick it up and eat it!

One thing I’d like to point out is that you don’t have to make the pulled pork from scratch.  Costco has a really good pulled pork in their refrigerated section that just needs you to add the sauce.  Some areas, like Virginia, have Smitty’s Pulled Pork from Smithfield in the freezer section.  (Man, oh man!  I love that Smitty’s barbeque!!!  I’m not sure I’d make it myself if I could get that out here!!)  =D

I saw a pulled pork dog on a Food Network show at some point although I have no idea which one.  Or, it could have even been on Man v. Food – we love that show!!  In any case, I’ve always had it in the back of my mind that at some point I’d combine two of my loves – pulled pork and the almighty hot dog!

When Tash packed Ivan’s lunch she left about 1 tablespoon of macaroni and cheese.  I just threw that on the dog too just to ‘git-r-dun’!  Next time I make this, I’m going to butterfly the dog, fry in butter and Cholula; then I’ll toast the hot dog bun in the butter and Cholula.  This can happen while the pulled pork is heating up in the microwave.  And, like a the true Virginian girl I am, the dog must be topped with Cole Slaw!  You can douse the pulled pork with hot sauce – I typically do that on the sandwich.  You could also include pickled jalapenos on top of the pulled pork – yum!  A lot of flexibility here!

Here’s the basic method:

• 1 1/4 lb Hebrew National Beef Hot Dog
• 1 hot dog bun
• 1/3 C pulled pork with barbeque sauce
• 1 to 2 Tbsp of Macaroni and Cheese (optional)
• 1/3 C Cole Slaw

Pulled Pork

Read more on:  https://susanhi.wordpress.com

I love pulled pork.  I have a bunch of different recipes that I alternate between to make this.  The bottom line is that you want to be sure that the pork does not become overcooked.  There is nothing worse, in my mind, than pork that is still dry even when you try to drown it with some sauce!

This pulled pork recipe is different in that I marinated it overnight in a liquid marinade versus my traditional rub.  I infused the roast with Asian flavors.  Frankly, the pork butt was so perfect on it’s own that I was tempted to serve it without the sauce.  Unfortunately, though, Tash and Morganne won’t be here for supper until 6:30ish.  So, the butt was sauced.  =D

Pulled Pork

• 3 lb pork shoulder or pork butt
• 1 bottle Newman’s Own Balsamic Vinaigrette
• 1 bottle Kikoman Ponzu sauce
• 1/2 bottle soy sauce
• 1 bottle Stubbs Beef Marinade
• 1/4 C Worcestershire sauce
• 1 C water (or 2 if you are using a large Dutch oven – you want 1/4” liquid)
• 2 Tbsp Better than Bouillon Chicken Base
• 1/2 bottle of Stubbs barbeque sauce
• 1/2 bottle Sweet Baby Ray’s barbeque sauce
• buns
• Cole slaw

Put the pork butt in a double gallon size Ziploc bags.  Pour the vinaigrette, ponzu sauce, soy sauce, and Stubbs marinade over the roast.  Seal the bags and ensure the roast is submerged in the marinade – I put the catsup or mustard on top of it to keep it down in there.  Marinade overnight.

4 hours before you want to serve it, preheat oven to 375.

Drain the marinade and put the pork butt in center of a Dutch oven, fat side up.  Sprinkle garlic powder and onion powder over the fat. Pour water beside the roast until you have about 1/4” liquid in the pan.  Put 1 Tbsp chicken base on either side of the roast.  Cover and put in the oven.  Roast for 3 hours.

Remove from oven, pour out liquid.  Using 2 forks, shred the pork butt.  Pour the Stubbs bbq sauce and the Sweet Baby Ray’s bbq sauce over the pulled pork and stir to mix well.  Cover and reduce oven to 300 degrees.  Roast for another hour.

Serve on toasted hamburger buns topped with slaw.  We like baked beans with this meal too and potato salad if I’ve made it.  =D

BBQ Beef Brisket

It’s been a while since I’ve made a BBQ beef brisket.  This weekend I’m bringing this bad boy back into rotation!  I love that I have leftovers when I make this.  I serve it straight up the first time and then make sandwiches or salads with the leftovers.  I’ve even been known to chop this up to make chopped brisket sandwiches on onion hamburger buns.

I’ve decided that I’m ready for spring.  I know that we’ve had an incredibly mild winter here in the Pacific Northwest but I’m still jonesing for the sun and warm weather to embrace our area.  Since I’m really, really, really wanting it to be spring, I’m going to do potato salad and 3-bean salad as sides for this barbeque beef brisket.  For the leftovers, I’ll be adding cole slaw into the mix since you just have to top a chopped brisket sammie or pulled pork sammie with cole slaw – it’s like a rule!  =D

BBQ Beef Brisket

• Brisket
• 4 to 5 lb beef brisket
• 1 C red wine vinegar
• 1/2 C honey
• 1 carton beef broth (32 oz)
• 6 oz can tomato paste
• 1 Tbsp smoked paprika
• 2 tsp grated ginger
• 3 garlic cloves, grated or pressed
• 1 tsp salt
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• BBQ Sauce
• 1 large onion, minced
• 1 clove garlic, grated or pressed
• 1 C Heinz Chili Sauce
• 1 C Catsup
• 1 tsp dry mustard
• 2 Tbsp molasses
• 4 Tbsp Worcestershire Sauce
• 2 Tbsp red wine vinegar

Preheat oven to 350. 

Put the brisket in a Dutch oven.  In a large mixing bowl, whisk together all the other ingredients and then pour over the brisket.

Cover and bake for 3 1/2 to 4 hours or until the brisket is fork tender.  Meanwhile, whisk together the sauce ingredients in a medium sauce pan over medium-high heat.  Bring to a boil, stirring occasionally.  Reduce heat to low and let simmer and thicken.  Taste for seasonings from time to time and adjust as you like.  I sometimes add 2 to 4 Tbsp hot sauce (my family loves Cholula) to give it a kick.

For the first meal, my family likes this brisket over mashed potatoes with some of the sauce topping the brisket.  We also like to have brisket sandwiches the next day.  For the condiment on the sandwiches, we mix mayo and BBQ sauce – yum!  If there is any left after that, we chop it up for the next meal, mixing the BBQ sauce into it and serve it on onion hamburger buns.  Of course, we put the slaw on top of the chopped brisket!  Yum!!

Golden BBQ Chicken

I typically prefer my barbeque sauce on the tangy tomato based slightly sweet side.  As a Virginian, I also like the North Carolina mustard based barbeque sauce.  This recipe is a twist on the North Carolina mustard barbeque sauce.

Golden BBQ Chicken

• 3 lb boneless, skinless chicken thighs
• 4 Tbsp brown sugar or splenda
• 4 Tbsp lemon juice
• 4 Tbsp yellow French’s mustard
• 4 Tbsp Worcestershire sauce
• 4 Tbsp melted butter
• 2 Tbsp hot sauce or to taste (Cholula is our favorite)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper

Preheat oven to 375.  Spray 9×13 pan with non-stick cooking spray.  Place chicken in 9×13 pan.

In a small bowl whisk together all other ingredients and taste for seasoning.  Adjust to your liking.  Dip each chicken thigh in sauce coating it well before putting back in the pan.  Pour remaining sauce around chicken.

Bake for 40 minutes or until chicken is cooked completely through.

Optionally:  My family loves it when I top the chicken with a sleeve of Ritz crackers crushed and tossed with 1/2 C melted butter.  The crunch is nice!

Oven-Barbequed Pork Chops

I love recipes that come together quickly and spend most of the time cooking in the oven especially when we’re home for the day.  The house fills with wonderful aromas as we go through our normal routine.  Anticipation mounts as the aroma wafts around the house and it gets closer to supper time. 

This is a great, easy recipe that turns out great each time.

Oven-Barbequed Pork Chops

• 6 to 8 boneless pork chops, thick sliced – 2” or a little more
• 2 C chicken broth, divided (can use water)
• 2 Tbsp brown sugar
• 1/3 C frozen OreIda chopped onions
• 1 tsp garlic powder
• 1 Tbsp Lawry’s Seasoned Salt
• 2 Tbsp butter
• 1/4 C flour
• 1/2 C sour cream
• 3 Tbsp catsup
• 1 Tbsp red wine vinegar
• 1 Tbsp Worcestershire Sauce

Preheat oven to 350 degrees.

In a Dutch oven, add 1 C broth, brown sugar, onion, garlic powder, and salt.  Cover and put in oven and cook for 90 minutes.

Melt the butter in a medium saucepan over medium-high heat.  Sprinkle in flour and make a roux.  Once roux is golden brown, stir in remaining cup of chicken broth a little at a time to make a sauce.  Remove from heat.  Stir in catsup, vinegar, and sour cream.  Pour over chops, cover, return to oven for 15 to 20 minutes or until sauce is heated through.

Baked Steak with Tangy Tomato Sauce

Baked Steak with Tangy Tomato Sauce

• 2 lbs. round steak, have your meat dept tenderize & portion into 6 servings
• ½ t. salt
• ½ t. pepper
• 3 T. shortening
• ⅓ cup onion, chopped
• ⅓ cup celery, chopped (optional – can substitute green pepper)
• 1 clove garlic, minced (I like more garlic and double this)
• 2 T. brown sugar
• 2 t. yellow mustard
• 2 T. Worcestershire sauce
• 3 t. lemon juice or apple cider vinegar
• 1 Tbsp hot sauce (more if you like)
• 1 can undiluted tomato soup

Preheat oven to 350.

Salt and pepper meat. Brown meat, onion, celery and garlic in hot oil.  in a Dutch oven that is ovenproof. add remaining ingredients and cover.  Cook for 15-20 minutes.  Transfer Dutch oven to the oven and bake, covered, in 350 degree oven for 1-1/2 to 2 hours or until tender.

This sauce is terrific over rice.