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Showing posts from February, 2014

Chipotle BBQ Sauce

After a long winter and a major snowfall last weekend, my husband and I were excited to enjoy the beautiful sunshine and use our new smoker to make a delicious feast for our Saturday dinner. With ribs and roasts slow cooking, we began to think about making a savory sauce to enjoy along side our meal. If you haven't noticed, we like things a little spicy around here and this sauce definitely fits the bill. This sauce combines our love of a slightly vinegary barbecue sauce with the back-of-the-throat tingle only chipotle peppers can provide. If you like things a less spicy, all you have to do it cut back on the amount of peppers you use (I would recommend 2 peppers for a mild flavor). Any extra sauce can be stored in a glass jar with a tight fitting lid in the refrigerator for at least a month. Use this spicy condiment for pork, beef, chicken wings and even venison.
2 Tablespoons Butter 1 Medium Yellow Onion, Diced 1/2 teaspoon Salt 6 Cloves Garlic, Minced 5 Chipotle in Adobo Pepper…

Olive Oil Roasted Chicken

I am always experimenting with different ways to seasoning a fresh chicken. I have several recipes that use this wonderfully versatile main dish, each with a slightly different taste. It honestly amazing me at how many varied tastes you can get from one small chicken. So for today's variation, I decided to go with a more Italian flavor for the skin coating. The olive oil will serve two purposes; it will adhere the seasoning to the skin and it will replace my typical butter coating for the browning of the meat. I served this with some roasted vegetables and a light pan gravy. The leftovers are great for a simple reheating or for morphing into an entirely different dish, think casserole or salad. So the next time you are looking for that special Sunday night chicken recipe or entertaining friends, give this easy yet delicious Olive Oil Roasted Chicken a try. 5 1/2 Pound Fresh Young Chicken 4 1/2 teaspoons Olive Oil 1/2 teaspoon Salt 1/2 teaspoon Fresh Cracked Pepper 1/2 teaspoon Dri…

Grape and Pecan Chicken Salad

In the South, we make chicken salad for any special occasion. Whether we are celebrating a birthday, hosting a bridal shower, or just getting together to talk with friends, chicken salad tea sandwiches are a staple. The great thing about this recipe is that it is quick, simple, and can help use up leftover roasted chicken to create a delicious meal. Keep this recipe on hand for the upcoming spring and summer months. This salad is perfect for a romantic picnic with your special someone. Just remember to pack ice packs to keep the mayonnaise cool during the travel and hiking periods prior to spreading out the blanket and enjoying the special moment.
2 Cooked Chicken Breasts 1 Stalk Celery, Finely Chopped 1/4 Cup Red Seedless Grapes, Halved 1/4 Cup Pecans, Chopped 1/4 Cup Mayonnaise 1 pinch Salt 1 pinch Pepper 1 pinch Dried Parsley Flakes 1. Remove the bones and skin from the cooked chicken breasts, if applicable. Dice the meat into small, bite-size cubes. Place the diced chicken into a…

Blueberry-Pecan Muffins

Okay, I am going to say that these are 100%, without-a-doubt the very best, most tender, delicious muffins I have ever made! When I woke up this morning, all I could think about was making something different. What could I make that would turn the typical Saturday morning breakfast into something to remember? As I sat, enjoying my coffee while the house still remained quiet, thoughts of pancakes and waffles, bacon and eggs, biscuits, and quiche flowed through my mind. However, none of them seemed special enough. Then, it hit me. Muffins! I knew there were blueberries and pecans in the freezer that I could use and everything else was in the pantry. I immediately sprung to my feet and began developing this recipe. Admittedly, I could not be more pleased with this recipe. I will be making these muffins a lot!
FOR THE BATTER 1 1/2 Cups All Purpose Flour 1/2 Cup Packed Light Brown Sugar 2 teaspoons Baking Powder 1 teaspoon Cinnamon 1/2 teaspoon Ground Ginger 1 pinch Salt 1 Egg 1/2 Cup Veg…