How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. (makes 2 cups)
Tracy’s KILLER Garlic Bread › shutterbean While we’re on the subject of soups, I thought it would be nice to share my SECRET recipe for the most KILLER Garlic Bread. What goes better with soups than garlic bread? Not much! My neighbor taught me to add dill in the garlic butter. It’s what makes this garlic bread killer. If you were to ask me what my death row meal would be, I’d immediately tell you a buffet full of this KILLER GARLIC BREAD. And we’re off! Get your butter ready. Chop up your garlic, nice & fine. Put the garlic and the butter in a microwave safe bowl & melt in the microwave. Time for the dried herbs! Put all the herbs in the melted butter. Let the butter sit until it gets harder. Now smear it on your bread! Put the halves back together again. Unwrap your bread and put it under the broiler for 2 minutes. Wait for it to cool slightly and cut up your bread with a sharp knife. Brace yourself. Tracy’s Killer Garlic Bread (recipe by me!) Place the stick of butter and chopped garlic in a microwave safe bowl.
Maple Glazed Chicken Kabobs with Sweet Jalapeno Salsa The Bush’s Grillin’ Beans/Pioneer Woman Recipe Contest is nearly closed. I’m getting tremendously excited for the big cookout next month, when the recipe contest winners (and their guests) will travel to the ranch, cook their winning dishes on camera (I’ll share the videos here), and enjoy a cookout on the ranch—Oklahoma style. The recipes submitted so far are ridiculously scrumptious-sounding. You have until May 4th (two more days) to enter your own recipe! Submit your very best recipe for grilled chicken, steak, chops, shrimp… you name it! To submit, enter your grilling recipe served with your favorite flavor of Bush’s Grillin’ Beans in the Comments section of this post. Here’s my third grilling recipe! Maple Glazed Chicken Kabobs with Sweet Jalapeno Salsa This dish will be served with Bush’s Bourbon and Brown Sugar Grillin’ Beans. If you’re using wooden skewers, be sure to soak the skewers in water for several hours first. If you’re using metal skewers, you can soak them, too. Ha.
Grilled Salmon Tacos With Fire Roasted Corn Salsa The end of August always gives me a bit of a pang. I like to think that it’s a holdover from all those years in school, when September meant a return to the structured life of classes and homework. So I try to cram as much last-minute summer fun as possible into the tail-end of the season. And just as the season was so appropriately started with a barbecue, it’s ending the same way. Grilled Salmon Tacos with Fire Roasted Corn Salsa For the salmon: 1 pound wild Alaskan salmon fillets 2 tablespoons olive oil 1 tablespoon paprika 2 teaspoons chipotle chile powder 1 teaspoon sea salt 1 teaspoon ground pepper For the salsa: 2 ears corn, shucked and lightly coated in olive oil 1 cup halved cherry tomatoes 1 small jalapeño, diced 1/4 cup minced cilantro 1 small red onion, diced salt to taste - Corn tortillas Optional: Thinly sliced cabbage Crumbled feta or cotija cheese Combine the paprika, chipotle powder and sea salt with the olive oil in a mixing bowl. Next, prepare the grill. Now, the salmon.
Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes » Bay Area Bites | KQED Food Having people over in the spring and summer months makes up for the gloomy weekends that February and March bring. You can smell the outdoor barbeques and hear neighbors sitting outside with friends. Kids are skating down city streets, and it’s light past 6 p.m. All good things. Washing and Spinning Fresh Cilantro for Salsa Entertaining means different things to different people. Market Fresh Strawberries! Salsa Duo: Ready to Party. May, in particular, is a great month to entertain and make fresh salsa at home. Spring Strawberry Salsa As with the mango salsa, if you prefer a spicier salsa, feel free to keep the seeds from the jalapenos and add them in. Prep Time: 15 minutesCook Time: n/aTotal Time: 15 minutes Serves: 6-8 Preparation: Select your favorite serving bowl, and combine all of the ingredients inside the bowl. Mango, Cucumber, Avocado SalsaPrep Time: 15 minutesCook Time: n/aTotal Time: 15 minutes Other Easy Spring Entertaining Recipes: Related Related posts
Honey Mustard Chicken with Bacon and Mushrooms “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard
Crash Hot Potatoes Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. …Giving them plenty of room to spread out. Or something.
7 Crock Pot Recipes That Rock Crock pot, slow cooker, call it what you will, but this convenient kitchen appliance is hotter than ever. No longer just for pot roast or some goopy dips (though there's nothing wrong with those either), you can make almost anything in your crock pot from breakfast to dinner, drinks and more. I just recently bought a crock pot because it seemed everywhere I turned someone was talking about something new and delicious they'd just whipped up in theirs. It's so amazing to be able to throw a few ingredients in first thing in the morning then come home to a house filled with wonderful smells and a fully cooked dinner. 1. This was one of the first dishes I made in mine, and it was amazing. 2 pounds of London broil cubed1/4 cup all-purpose flour1/2 teaspoon salt1 medium onion, chopped2-3 cloves of garlic, minced2 beef bouillon cubes or equivalent granules1 cup water1 cup sour cream (light works fine. Mix all but sour cream and put in slow cooker (you do not need to even brown the meat first).
Basic Chicken Fajitas Recipe Difficulty:Easy | Total Time: | Makes:About 8 fajitas Many people equate fajitas with a sizzling-cast-iron-pan experience at the local Tex-Mex restaurant. While dramatic, that’s not necessary for making smoking-hot fajitas at home. A simple marinade for the chicken, some charred veggies, and a few fixin’s make for an easy and healthy weeknight dinner. This recipe was featured as part of our No-Fail Mexican Favorites photo gallery for Cinco de Mayo. Watch Lisa Lavery of the CHOW Test Kitchen make these basic chicken fajitas in an episode of our Easiest Way video series. Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine.
Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach
Man-Pleasing Chicken | Witty in the City I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Shopping list: Chicken thighs- 1 packageDijon mustard- 1/2 cupMaple syrup- 1/4 cupRice/rice wine vinegar- 1 tablespoonFresh rosemarySalt and pepper
How to Cook Moist & Tender Chicken Breasts Every Time Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally prefer more succulent boneless, skinless thighs. But for lunch and dinner favorites like chicken Caesar salad and chicken pasta, sliced juicy chicken breasts can't be beat. They're a great staple for quick lunches, too. Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. A Method That Requires Trust! This method takes trust; you can't check the chicken breasts or watch them cooking. So you can't peek, and you have to trust us. Watch the Video Error loading player: No playable sources found Simple chicken, for salads and rice bowls. (Image credit: Leela Cyd) Seasoning the Chicken This method alone makes plain, simple chicken breasts — a blank slate to be used on top of salads, rice dishes, and tacos. Tester's Notes What You Need Ingredients Equipment Instructions Recipe Notes