Homemade brown sugar barbecue sauce with a kick. Smoky and sweet. Easy to make!
2 C brown sugar
8-9 crushed and peeled tomatoes (or sub a 32oz can)
2 Tbsp of Spanish Smoked Paprika (or sub 5 dashes of liquid smoke)
3 Tbsp molasses 1 cup apple cider vinegar
2 Tbsp Worcestershire sauce
2 Tbsp ground mustard
2 Tbsp paprika
1 Tsp cumin
1 tsp chili powder
1 1/2 tsp salt
1 1/2 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
1/2 cup Gentleman Jack
Add all ingredients except last one to a medium saucepan. Cook over medium heat until mixture begins to boil, stir frequently. Reduce heat to low, continuing to cook for an additional 20 minutes, while simmering, pour Gentleman Jack into a tumbler and sip. Remove sauce from heat. Use immediately. Alternately sauce may be cooled and transferred to an airtight container. Store in refrigerator, if there’s actually any left.
Today would be a great day to enjoy my famous Tender Tennessee Christmas Hot Cider Nog!
2 cups half and half
1 cup milk
1 cup apple cider
1/2 cup sugar
1/4 tsp ground cinnamon ? Tasty tip
1/8 tsp ground nutmeg
1/8 tsp salt
1/2 cup bourbon (not optional)
1/2 cup whipping cream (whipped)
1 stick cinnamon
Whisk together first 8 ingredients in a heavy saucepan; cook over medium-low heat, whisking occasionally, until mixture thickens and coats a spoon (about 15 minutes). Stir in bourbon, if desired. Top each serving with whipped cream. Garnish, if desired.
3-4 Chicken Breast Tenderloins
1 cup flour
1 cup cornstarch
1 cup pineapple chunks
2 cups bell pepper chunks
1 cup pearl onions
Salt and pepper
2 large eggs, beaten
1/4 cup canola oil
Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
I made this off of a Pregresso Can and it turned out great. I highly recommend this recipe for a quick weeknight FAMILY dinner!
8 oz uncooked spaghetti
1/3 cup Progresso® Italian style panko crispy bread crumbs
1/3 cup shredded Parmesan cheese
4 boneless skinless chicken breasts, flattened slightly
2 cloves garlic, finely chopped
1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
1 cup shredded mozzarella cheese (4 oz)
Cook and drain spaghetti as directed on package.
In large resealable food-storage plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture; set aside.
In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Stir in garlic; cook until garlic starts to brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.
For the crepes:
250 ml whole milk (1 cup + 2 TBS)
125 grams AP flour (1 cup + 2 tsp)
2 large eggs
1 tsp kosher salt
5 grams unsalted butter, melted & reserved
1. Combine eggs & milk in blender and pulse to combine.
2. With motor running slowly add flour and salt, blend till completely combined.
3. Chill for 30 minutes to overnight.
4. Heat an 8″ nonstick (or crepe pan) over medium high heat.
5. Add butter, when melted add to batter and pulse to combine.
6. Add batter to pan, tilting and swirling to cover bottom of pan.
7. Cook until edges are slightly browned, approximately 1 minute.
8. Turn and cook for 15 seconds. Remove to plate till ready to use.
For the filling:
1/2 cup ham (preferably NOT smoked), diced
1 cup gruyere cheese, grated
For the sauce:
1 Pint mushrooms (white, crimini, shitake or blend), sliced
1 shallot, minced
1/2 clove garlic, minced
2 TBS flour, AP
1 cup whole milk
1 cup heavy cream
Butter for pan
1. Heat a large saute pan over medium high heat. Add butter to melt.
2. Add mushrooms and saute until light brown, add shallot and mushroom and saute until just softened.
3. Sprinkle flour over mushrooms and stir to combine.
4. Add milk/cream stirring to combine. Bring to boil and reduce to simmer.
5. Season with salt.
Simple and easy, it’s a Halloween tradition in our house.
Here’s what we do:
Take all the seeds from all the pumpkins, soak them in warm water to remove the guts.
PROTIP: Punch down the guts in the warm water bowl…the seeds will float to the top and you can pick them off with a strainer.
Pull out the clean seeds and place them on foil lined cookie sheet. Liberally drop tablespoons of butter in several strategic spots on the sheet. Sprinkle a tablespoon of salt over the still wet seeds.
Bake in a 400 degree oven for 30 minutes.
Sprinkle 2 tablespoons of sugar over the seeds
Bake in 400 degrees for another 15 minutes.
Cool and enjoy!
1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
freshly ground pepper
Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft. Set to cool and drain on a rack with paper towels underneath.
As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.
Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.
Yield: about 1 1/2 cups
2 tbsp. butter
1 c. Bisquick
1/2 c. sugar
1/2 c. milk
3 c. cut up peaches or other fruit of your choice (can be fresh, frozen
(thawed) or canned)
Turn oven to 375°F.
Melt 2 tablespoons butter in 8 x 8 inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also.
Bake at 375°F for 30 minutes. Can double the recipe. Bake in 9 x 13 inch pan.
The family prefers white meat so this is a definite variation from the normal CaV!
1/2 lb bacon, sliced
1 large yellow onion, sliced
3 or 4 chicken breasts
6 carrots, sliced
16oz of white mushrooms, sliced or whole
1 lbs of baby dutch potatoes
Salt and pepper
2 cups chicken stock
2 cups zinfandel
2 bay leaves
Several fresh thyme sprigs
Several fresh rosemary sprigs
1/2 cube of butter
Fry up the bacon so it’s firm but not done. Remove the cooked bacon, set aside. Keep the bacon drippings in the pan. Working in batches if necessary, add onions and chicken. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning sprinkle the chicken with salt and pepper. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer.
Transfer to crockpot and cook on low for 3 hours, or until chicken is tender and cooked through. Saute the mushrooms and potatoes in the drippings left over and here is where I like to flambe some brandy into the finish, to give it some sweetness, and it’s fun to light things on fire.
Remove chicken and veggies to a separate platter, cover and let rest. Remove the bay leaves and sprigs.
Transfer the liquid to the saute pan. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. I usually add some corn starch mixed with cream to assist with the thickening. Lower the heat, stir in the butter. Plate the chicken and veggies over rice and coat with the sauce. Enjoy!
Not this week, but next week…Bachelor Menu:
9 Ancho Chilies (stemmed)/or
9 New Mexico Chilies
(Ancho will be sweeter than New Mexico)
1 Tbs Onion Powder
1 Cinnamon Stick
1 Tbs Peanut Butter
2 Garlic Cloves
1 Medium Tomato
1/4 Cup Raisins
1/4 Cup Almonds
1 Tablet Mexican Chocolate
1 Slice of Bread
1 1/4 Tbs Salt
6 Cups Water
Place water in a sauce pan, along with chilies, place on medium heat and steep until chilies are softened. Place chilies, and the remainder of ingredients in a blender along with the steeping water, you may have to do this in batches, depending on the size of your blender. Blend until pureed thoroughly. Return mixture to the sauce pan and simmer for approximately 30 minutes without the lid.
Vegetable oil (for frying)
2 Tbs Olive Oil
12 Corn Tortillas
2 Cups Grated Monterey Jack Cheese
2 Cups Shredded Rotisserie Chicken
Place oil in skillet about 1 inch high. Once heated pass each tortilla through the warm oil just enough to fry the top layer, but not crispy. You just want the tortillas to be pliable. Once all the tortillas are fried, place about 2 tablespoons of chicken on each and roll into a taco. Place olive oil and about 1/2 cup sauce in the bottom of a pan or skillet, cook for about 5 minutes. Lay the rolled enchiladas in a single layer in the pan. Pour another generous helping of sauce on the top and finally sprinkle with the grated cheese. Place in a preheated 425 degree oven just until the cheese is melted and golden brown (approximately 20 minutes). Top with more sauce, and enjoy!