Best BBQ Chicken

BBQ Chicken_1

BBQ Chicken_3
Prep Time: 5 mins.
Total Time: 40 mins.

Ingredients:

4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce

Preparation Instructions:

1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.

Tips for the best BBQ chicken

• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.

BBQ chicken

BBQ Chicken_1

BBQ Chicken_3
Prep Time: 5 mins.
Total Time: 40 mins.

Ingredients:

4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce

Preparation Instructions:

1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.

Tips for the best BBQ chicken

• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.

Slow cooker Mexican pulled pork, or carnitas

This is a crowd-pleaser, and not just for cinco de mayo! I made it for my sisters birthday this past week-end and it was a big hit. The margarita’s helped….
pulledpork

Ingredients

1 pork shoulder – 5-6 lbs
1 onion, peeled
1 orange, washed, and quartered
1 lime, washed, halved
1 tblsp cumin
1 bay leaf
1 tsp peppercorns
3 cups water

Preparation Instructions

Place all ingredients in a slow cooked on high, or in a dutch oven, covered, at 325. Cook 4-5 hours, or until meat is tender and falls apart.
Pull meat apart with a fork, and add 1/2 cup cooking liquid and salt to taste.
Serve with corn or flour tortillas, and your fave toppings- guacamole, grated cheese, fresh salsa, coriander, sour cream and cholula hot sauce.
Black bean, corn and coriander salad makes a great side dish.

Coke Brisket

I’ve seen variations of this recipe in several people’s book, and have always been skeptical. If you’re up for something new, then like me, be ready to have your world rocked: Norene Gilletz’s recipe from Gourmania.com will make you a believer.
Coke Brisket

Ingredients

3 onions, sliced
4 1/2 to 5 lb. beef brisket, well-trimmed
4 cloves garlic, crushed
Salt & pepper, to taste
1 tsp. dried basil
1 tbsp. paprika
1/4 cup apricot jam
2 tbsp. lemon juice
1 cup diet cola (use regular cola if you can’t find diet)

Preparation Instructions

1. Spray a large roasting pan with non-stick spray. Place onions in pan; place brisket on top of onions. Rub meat on all sides with garlic, seasonings, jam and lemon juice. Pour cola over and around brisket. Marinate for an hour at room temperature or overnight in the refrigerator.

2. Preheat oven to 325°F. Cook covered. Allow 45 minutes per lb. as the cooking time, until meat is fork tender. Uncover meat for the last hour and baste it occasionally. Remove from oven and cool completely. Refrigerate overnight, if possible. Discard hardened fat which congeals on the surface. Slice brisket thinly across the grain, trimming away any fat. Reheat slices in the defatted pan juices.

Yield: 12 servings. Reheats and/or freezes well.

The recipe comes from Healthy Helpings by Norene Gilletz (formerly published as MealLeaniYumm!)

Slow cooker beef shank pasta sauce

I added red wine and black olives to this stew-like pasta sauce to crank up the fullness of the flavor, but my kids loved it too!
Slow cooker tomato sauce

Ingredients

2 large beef or veal shanks
2 tablespoons of olive oil
1 onion
2 garlic cloves
1/2 cup red wine
2 sprigs fresh thyme leaves, or 1/2 tsp dried
32 oz or 1 quart of canned crushed tomates (I used the home-made sauce I made this summer in this video!)
salt and pepper to taste

Preparation Instructions

Roughly chop the onion and garlic. Heat the oil in a heavy skillet. Brown the onion and garlic, about 3-5 minutes, until translucent. Add the shanks and brown on both sides (about 3 minutes a side). Add red wine and cook 5 minutes. Add tomato sauce and seasoning. Transfer to slow cooker. Cook on high heat for 6 hours. Remove the shanks and shred the meat. Return to sauce.
(I ended up refrigerating the sauce for a couple of days, and it only got more delicious!).

Royal swedish meatballs

from Jennifer L.’s book, North Branch , MN

Ingredients

2 lb ground hamburger
1 lb ground lean pork
2 eggs, beaten
1 c. mashed potatoes
1 c. dry bread crumbs
1 tbsp brown sugar
1 c. milk

Preparation instructions

Combine all ingredients except cream; mix well. Form into small balls. Dip in flour. Brown, Put into baking dish. Pour cream over meatballs. Bake in slow oven 325°.
They may be fried in pan instead of baking.

Submitted by: Jennifer L

Kottbollar-swedish meatballs

from Jennifer L.’s book, North Branch , MN

Ingredients

1/2 c. chopped onion
3 tbsp butter or margarine
1 beaten egg
1 c. light cream
1 1/2 c. soft bread crumbs
1/4 c. finely snipped parsley
1 1/4 tsp salt
ground beef

Preparation instructions

Cook onion in 1 tbsp of the butter or margarine till tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger and pepper. Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 to 1 inch balls.
Brown meatballs, half at a time, in the remaining 2 tbsp butter or margarine; remove from skillet. Stir flour, bouillon granules, and coffee crystals into pan drippings; add 1 1/4 c. water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
May use mixture of 3/4 lb ground beef, 1/2 lb ground veal, and 1/4 lb ground pork for the meatballs.

Submitted by: Jennifer L

Finnish pasty

from Jennifer L.’s book, North Branch , MN

Ingredients

Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water

Preparation instructions

Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.

Submitted by: Jennifer L

Green pepper steak

from Diane B.’s book, Corvallis, OR

Ingredients

2 lbs of well trimmed top round steak, cut in 1/2″ strips.
2 cloves garlic
2 lge onions
2 lge green peppers
2 c. sliced mushrooms
1/2 t. black pepper
2 t. salt
1 c. red wine (burgundy)
5-6 pinches curry powder

Preparation instructions

In a heavy skillet, brown well the beef strips in 2 T. olive oil and a clove of garlic.
In a 2nd skillet, saute the onions and green peppers and garlic. When vegetables are near tender, add the mushrooms and continue to saute until mushrooms are tender. Add the pepper, salt and an additional garlic clove, minced.
Mix the sauteed vegetables with the browned beef and add 1 c red wine. Cook slowly for 1/2 hour. Then add the curry powder and simmer for another hour.
You may eat now or simmer for more time or store overnight when flavor will be even better. Be sure to place curry powder in at least an hour before serving so that it will not taste bitter.
Serve this over white rice and a nice salad.

Submitted by: Diane B

Oven beef stew

by Mandy D.’s book, Colton, SD

Ingredients

1 1/4 lb. lean stewing beef cubes
4 med. carrots, sliced (can use baby carrots instead)
1 med. onion, sliced
3/4 c. celery, cut up
1 2/3 c. potatoes, cut in 3/4″ cubes
1 c. tomato juice
1/3 c. water
1 T. sugar
1 2/3 T. Minute Tapioca
Salt, to taste

Preparation instructions

Mix all of the above ingredients well and cover in a large casserole or enamel roaster. Bake at 250 degrees for 5 hours. Do not brown or do not uncover once. You’ll be tempted, but DON’T PEEK.

Submitted by: Joyce K

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