Barbequed Chicken

Barbequed Chicken

Serves 6.

I doubled the recipe for a family gathering, hence the mound of chicken breasts in the photo above. But for enough marinade for about 6 breasts,

follow the recipe below.

Barbeque chicken on the grill is a classic summer recipe.

Slightly adapted from: Williams-Sonoma Grilling & Roasting cookbook

6 boneless, skinless chicken breasts
2 T. unsalted butter
1 small yellow onion, finely chopped
1-1/2 c. tomato ketchup
1/3 c. Worcestershire sauce
1/4 c. steak sauce2 T. cider vinegar
1/3 c. firmly packed brown sugar


In a saucepan over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak sauce, vinegar, and brown sugar. Bring to a boil, reduce the heat to low, cover partially, and simmer until thickened slightly, about 20 minutes. Set aside.

Reserve 1/4 cup of the sauce for basting while grilling, and 1/2 cup of sauce for passing at the table once you've sat down to eat. Use the remaining sauce to marinate the chicken breasts for at least 30 minutes, but ideally overnight.

Grill chicken breasts over medium heat until cooked through, about 10-12 minutes, flipping once halfway through.

Warm Barbecued Chicken Salad

Warm Barbecued Chicken Salad

Serves 2.

This is a great, versatile salad that could be easily adapted to complement a different dressing. We loved the chicken, and the barbecue vinaigrette was great too -- something different, unlike any dressing I had tried before.

Source: Cooking for the Weekend: Food for the Best of Times

1/4 c. all-purpose flour (or whole wheat flour)

2/3 t. salt

1/3 t. dried thyme, crumbled

1/3 t. dried mustard

1/3 t. sweet paprika

1/3 t. freshly ground black pepper

1 lb. boneless, skinless chicken breasts, cut into small pieces

1/3 c. corn oil

4 c. mixed salad greens

Barbecue Vinaigrette (recipe below)

In a wide, deep plate, mix together the flour, salt, thyme, mustard, paprika, and pepper. Coat the chicken with the flour and shake off the excess.

In a large skillet, warm the oil over medium-high heat. Add the chicken and cook 5 minutes, Turn and cook 3 minutes, until done. Drain on paper towels.

Divide the greens among two plates. Top the greens with hot or warm chicken. Drizzle the chicken and greens generously with the vinaigrette and serve immediately.

Barbecue Vinaigrette

1/8 c. tomato-based barbecue sauce

1 egg yolk, at room temperature

1 t. red wine vinegar

1 t. Dijon-style mustard

1/4 t. salt

1/4 t. freshly ground black pepper

1/3 c. olive oil

In a medium bowl, whisk together the barbecue sauce, egg yolk, vinegar, mustard, salt, and pepper. Gradually whisk in the oil; the dressing will thicken. Adjust the seasoning, if necessary.

A Note From The Little Lady: I added shredded cheddar cheese and toasted Ramen noodles for some extra flavor. I would've also added sliced red onion, but I didn't have any on hand.

The Deen Brothers' BBQ Chicken

The Deen Brothers' BBQ Chicken

Serves 2-4, depending on how much chicken you use.

This is a sweet BBQ sauce. You taste a hint of the orange juice, even though there are only 2 tablespoons in the whole batch! It still tastes like barbeque, though, and that makes it good in our house. This would be great on a hot summer day -- lighter in taste than your average BBQ sauce, but still grill-able and enjoyable as ever.
Slightly Adapted From: The Deen Bros. Cookbook: Recipes From The Road

1 c. ketchup
2 T. orange juice
1/4 c. packed dark brown sugar
1 t. Worchestershire sauce
1 t. dry mustard
1/4 t. cayenne pepper
1/4 t. cumin (or 1 t. liquid smoke)
3-4 chicken breasts (about 1-2 lbs.), or a 3-1/2 lb. chicken, cut into 8 pieces

Preheat oven to 375 degrees, or prepare a grill.

Combine all ingredients except for chicken breasts to create barbeque sauce. Reserve 1/3 cup of the sauce for basting. Add the chicken to the remaining sauce in the bowl, turning to coat.

***If you have time, marinate chicken in sauce overnight or for a few hours. If you need to cook it right away, that's okay too. (The original recipe actually says nothing about marinating, but I like letting the flavor soak in when I can.)

Arrange chicken in a roasting pan or on the grill. Cook for 45-60 minutes, or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

Tangy Pork Chop Stuffing

Tangy Pork Chop Stuffing

Serves 3.

I need photography classes. Or a better camera. Or both.
Just trust me? It tastes good. And it's cinchy to make.
Source: Kraft

3 pork chops

1/2 box Stove Top stuffing mix

1/2 can whole berry cranberry sauce

1/2 c. BBQ sauce

1 T. brown sugar

Preheat oven to 350 degrees.

Arrange pork chops in a baking dish.

Combine stuffing, cranberry sauce, BBQ sauce, and brown sugar. Mix well and pour on top of pork chops. Bake for 45 minutes.

Cooking for two? Looking to use up the other half of that cranberry sauce? Try this recipe for Cranberry Chicken.

Crock Pot BBQ Sandwiches

Crock Pot BBQ Sandwiches

Makes about 8-10 sandwiches.

3 lb. beef (brisket, pot roast, rump roast, or tri tip sirloin roast), pork (butt or shoulder), or chicken (boneless, skinless breasts)

1 onion, chopped

1 bottle of your favorite BBQ sauce

Sandwich buns

Combine all ingredients in a crock pot. Cover and cook on low for 8 hours.

Country Bob's Meatloaf

Country Bob's Meatloaf

Serves 4.

Meatloaf doesn't photograph well. Or I need to find a better way to do it. I almost didn't even post this picture, because... well.. it just doesn't look very good! But I promise that it tastes a lot better than it looks! Trust me, please! :)

Country Bob's entered our lives when I received a coupon in the mail for a free bottle of their All-Purpose sauce. The Mr. fell in love with it, going through bottles fast. Because his raves seemed worthy of praise, I sent a quick e-mail to Country Bob himself (or the unknown secretary who reads his mail) telling him how well his sauce had gone over. A few weeks later, a package arrived on my doorstep -- a gift pack from Country Bob! We received a brand new bottle of the All-Purpose sauce, along with their "spicy" All-Purpose sauce and some All-Purpose seasoning salt. The Little Lady loves meatloaf, so when I saw a meatloaf recipe incorporating our new favorite condiment and seasoning, I just had to give it a try!

1-1/2 lbs. ground beef
1/2 c. chopped onion
12 saltine crackers, crushed
3/4 c. Country Bob's All Purpose Sauce
2 eggs, beaten
1/4 t. pepper
1 T Country Bob's Seasoning Salt
1/4 c. milk

Preheat oven to 350 degrees.

Mix all ingredients together and place in a baking pan in the shape of a loaf (or 4 mini loaves, as shown above). Bake for one hour.

A Note From The Little Lady: If you don't have Country Bob's products, don't feel left out. Simply replace the CB's sauce with any BBQ sauce and the CB's seasoning with a different All-Purpose seasoning of your choice.

Smoky Barbecued Pork Tenderloin with Molasses Mop

Smoky Barbecued Pork Tenderloing with Molasses Mop

Serves 4.

I found this recipe in Cooking Pleasures magazine and have adapted it just slightly. This smells awesome when you're grilling.

1 T. packed brown sugar
1 t. ground cumin
1 t. chile powder
1/2 t. salt
1/2 t. paprika
2 (3/4-1 lb.) pork tenderloins
1/4 c. molasses
2 T. lemon juice
2 garlic cloves, minced

Heat grill. In a small bowl, stir together brown sugar, paprika, cumin, chile powder, and salt. Rub over pork tenderloins, pressing in all seasoning that falls off. In another small bowl, stir together molasses, lemon juice, and minced garlic.

Place pork on gas grill over medium heat. Grill 4 to 5 minutes or until browned on one side. Turn; baste with sauce. Continue turning and basting with sauce frequently 10 to 15 minutes or until internal temperature reaches 160. Remove pork. Tent loosely with foil and let sit for 10 minutes before slicing (during this time, the internal temperature should continue to rise to the recommended temperature of 170 degree for pork).

A Note From The LL: This go well with corn on the cob. If you want, toss it on the grill too! For grilled corn-on-the-cob, check on this recipe.