Dr. Pepper BBQ Sauce

June 19, 2014 Leave a Comment
Dr. Pepper BBQ Sauce

Dr. Pepper BBQ Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family is stationed in Italy with my husband, Lieutenant William Robert Blackman.  William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells “home” for us is a good ol’ barbecue.  I have my own recipe for barbecue sauce that we like to pour all over sliced brisket.  Eating it reminds us of weekend barbecues with our families.

           Tina Blackman                                                                  Naples, Italy

 

Dr. Pepper BBQ Sauce Recipe

Dr. Pepper BBQ Sauce

1 can (12 oz.) Dr. Pepper

1 cup crushed tomatoes

¼ cup packed brown sugar

2 Tbsp. spicy brown mustard

1 Tbsp. orange juice

1 Tbsp. Worcestershire sauce

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

 

In a small saucepan, combine all ingredients; bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally.  Refrigerate leftovers.

 

(Recipe for Dr. Pepper BBQ Sauce was on www.tasteofhome.com, 2014)

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Buffalo Chicken Wraps

June 18, 2014 Leave a Comment
Buffalo Chicken Wraps

Buffalo Chicken Wraps

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps.  Filled with chicken, cheese, lettuce and tomato, they’re colorful, fun to eat…and tote-able, too!

            Athena Russell                                                                  South Carolina

 

Buffalo Chicken Wraps Recipe

Buffalo Chicken Wraps

1 cup flour

1 tsp. salt

¼ tsp. pepper

½ cup buttermilk

4 boneless skinless chicken breast halves (4 oz. each)

1 cup canola oil

½ cup hot pepper sauce

¼ cup butter, melted

4 spinach tortillas (10 inches)

1 cup shredded lettuce

1 cup (4 oz.) shredded cheddar cheese

2/3 cup chopped tomatoes

½ cup blue cheese salad dressing

 

In a shallow bowl, combine the flour, salt and pepper.  Place buttermilk in another shallow bowl.  Dip chicken in buttermilk, and then roll in flour mixture.

In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170 F.  Drain on paper towels; cut into strips.

In a small bowl, combine hot pepper sauce and butter.  Dip chicken strips into mixture, coating both sides.  Place chicken in the center of each tortilla.  Layer with lettuce, cheese, cheese and tomatoes; drizzle with salad dressing.  Fold ends of each tortilla over filling; secure with toothpicks if desired.

4 servings

 

(Recipe for Buffalo Chicken Wraps was on www.tasteofhome.com, 2014)

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Balsamic-Glazed Beef Skewers

June 16, 2014 Leave a Comment
Balsamic-Glazed Beef Skewers

Balsamic-Glazed Beef Skewers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes.  To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat.  We like them with hot cooked rice and a tossed salad.  This recipe is DIABETIC FRIENDLY!!

             Carole Fraser                                                                     Toronto, ON

 

Balsamic-Glazed Beef Skewers Recipe

 

Balsamic-Glazed Beef Skewers

¼ cup balsamic vinaigrette

¼ cup barbecue sauce

1 tsp. Dijon mustard

1 beef top sirloin steak (1 Lb.), cut into 1 inch cubes

2 cups cherry tomatoes

 

In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended.  Reserve ¼ cup marinade for basting.  Add beef to remaining marinade; toss to coat.

Alternately thread beef and tomatoes on four (4) metal or soaked wooden skewers.  Moisten a pepper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

Grill skewers, covered, over medium heat or broil 4 inches from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved marinade during the last 3 minutes.           4 servings

 

(Recipe for Balsamic-Glazed Beef Skewers was on www.tasteofhome.com, 2014)

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Dad’s Ultimate Breakfast Burritos

June 14, 2014 Leave a Comment

 

Dad's Ultimate Breakfast Burritos

Dad’s Ultimate Breakfast Burritos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A dad-pleasing day is guaranteed when these breakfast burritos are on the menu.  He’ll love the peppery eggs mixed with potatoes, onions, corn, beans and seasoning in an overstuffed tortilla and smothered in cheese.

              Stacey Nerness                                                                 Spencer, Iowa

 

Dad’s Ultimate Breakfast Burritos Recipe

Dad’s Ultimate Breakfast Burritos

10 medium red potatoes, cubed

3 bay leaves

1 ½ tsp. kosher salt, divided

1 medium green pepper, chopped

1 medium red pepper, chopped

1 medium onion, chopped

4 Tbsp. olive oil, divided

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn

1 jalapeno pepper, seeded and chopped

2 tsp. ground cumin

1 ½ tsp. garlic powder

1 ½ tsp. paprika

½ tsp. pepper

10 eggs, beaten

10 flour tortillas (10 inches), warmed

4 cups (16 oz.) shredded cheddar-Monterey Jack cheese

 

Place the potatoes, bay leaves and ½ teaspoon salt in a Dutch oven and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 5-6 minutes or until almost tender.  Drain and discard bay leaves.

In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender.  Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through.

In a large skillet, heat remaining oil over medium-high heat.  Add eggs.  Cook and stir until almost set.  Add potatoes mixture.

Spoon 1 cup filling off center of each tortilla.  Sprinkle with ¼ cup cheese.  Fold sides and ends over filling and roll up.  Place on a greased baking sheet; sprinkle with remaining cheese.  Broil 4 inches from the heat for 2-3 minutes or until cheese is melted.          10 servings

 

(Recipe for Dad’s Ultimate Breakfast Burritos was on www.tasteofhome.com, 2014)

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Southwestern Backyard Burgers

June 14, 2014 Leave a Comment

 

Southwestern Backyard Burgers

Southwestern Backyard Burgers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you’re in the stadium parking lot or on your patio, these southwestern-style burgers are great on the grill.  Sometimes I make six patties rather than eight out of the ingredients, because I like my burgers bigger.

             Robert Hodges                                                                  San Diego, California

 

Southwestern Backyard Burgers Recipe

Southwestern Backyard Burgers

1 can (4 oz.) chopped green chilies

¼ cup Worcestershire sauce

½ tsp. hickory smoke, optional

½ cup crushed butter-flavored crackers (about 12 crackers)

4 ½ tsp. chili powder

3 tsp. ground cumin

½ tsp. salt

½ tsp. pepper

2 lbs. ground beef

½ lb. bulk pork sausage

6 or 8 slices pepper jack cheese

6 or 8 sesame seed hamburger buns, split

Lettuce leaves and tomato slices

Toppings of your choice

 

In a large bowl, combine the first eight ingredients.  Crumble beef and sausage over mixture and mix well.  Shape into 6 or 8 patties.

Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink.  Top with cheese.  Grill 1 minute longer or until cheese is melted.

Grill buns, cut side down, for 1-2 minutes or until toasted.  Serve burgers on buns with lettuce, tomato and topping.             6-8 servings

 

(Recipe for Southwestern Backyard Burgers was on www.tasteofhome.com, 2014

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Spicy Chicken and Salad

June 12, 2014 Leave a Comment
Spicy Chicken and Salad

Spicy Chicken and Salad

 

The perfect marriage of spicy and cool.

 

Spicy Chicken and Salad Recipe

Spicy Chicken and Salad

2 boneless skinless chicken breast

1 tsp. olive oil

½ – 1 tsp. BERBERE

¼ tsp. salt

8 cups greens (2 medium heads different types of lettuce –we used romaine and Boston) other topping as desired: we used croutons, cherry tomatoes & red onions

Dressing:    ¼ cup red wine vinegar

½ cup olive oil

2 tsp. TUSCAN SUNSET

½ tsp. CRUSHED BROWN MUSTARD

¼ tsp. salt

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Get the grill going or heat a pan over medium-high heat.  Wash the chicken and pat dry.  Brush the chicken with oil, sprinkle with BERBERE (1 teaspoon will be PRETTY DARN HOT) and salt.

Cook over medium-high heat until done, roughly 4-6 minutes per side, depending on how thick the pieces are.  Let rest while washing, drying and cutting up the salad ingredients.

Cut the chicken into bite-sized pieces, toss with the salad and serve with the dressing of your choice.  If you are using our dressing, simply combine all of the dressing ingredients in a jar with a lid and shake well.       4 serving

 

(Recipe for Spicy Chicken and Salad was in Penzeys Spices catalog)

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Slow & Easy Baby Back Ribs

June 10, 2014 Leave a Comment
Slow & Easy Baby Back Ribs

Slow & Easy Baby Back Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you enjoy ribs, you’ll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.

                Barbara Birk                                                                      St. George, Utah

 

Slow & Easy Baby Back Ribs Recipe

Slow & Easy Baby Back Ribs

4 lb. pork baby back ribs, cut into 2-rib portions

1 medium onion, chopped

½ cup ketchup

¼ cup packed brown sugar

¼ cup cider vinegar

¼ cup tomato paste or tomato sauce

2 Tbsp. paprika

2 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

1 tsp. salt

¼ tsp. pepper

2 Tbsp. cornstarch

2 Tbsp. cold water

 

Place ribs in a 5 quart slow cooker.  In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs to a serving platter; keep warm.  Skim fat from cooking juices; transfer juices to a small saucepan.  Bring to a boil.

Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.         4 servings

 

(Recipe for Slow & Easy Baby Back Ribs was on www.tasteofhome.com, 2014)

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Chicken Breast with Melon Relish

June 9, 2014 Leave a Comment
Chicken Breast with Melon Relish

Chicken Breast with Melon Relish

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The topping is sweet and very flavorful, and goes well with the tender chicken breast to finish this wonderful summery dish.  This recipe is Diabetic Friendly!

             Roxanne Chan                                                                  Albany, California

 

Chicken Breast with Melon Relish Recipe

Chicken Breast with Melon Relish

¼ tsp salt

¼ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. pepper

4 boneless skinless breast halves (6 oz. each)

1 Tbsp. canola oil

Relish:    1 cup diced cantaloupe

¼ cup finely chopped celery

1 green onion, chopped

2 Tbsp. minced fresh mint

1 Tbsp. chopped crystallized ginger

1 Tbsp. lime juice

1 Tbsp. honey

½ tsp. grated lime peel

 

In a small bowl, combine the salt, ginger, nutmeg and pepper.  Rub over both sides of the chicken.  In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 F.  Meanwhile, in a small bowl, combine the relish ingredients.  Serve with chicken.              4 serving

 

(Recipe for Chicken Breast with Melon Relish was on www.tasteofhome.com, 2014)

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Chicken and Shrimp Satay

June 2, 2014 Leave a Comment

 

Chicken and Shrimp Satay

Chicken and Shrimp Satay

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result.  The scrumptious peanut butter dipping sauce is always a hit.  This recipe is Diabetic Friendly!!

             Hannah Barringer                                                                           Loudon, Tennessee

 

Chicken and Shrimp Satay Recipe

Chicken and Shrimp Satay

¾ lb. uncooked medium shrimp, peeled and deveined

¾ lb. chicken tenderloins, cut into 1 inch cubes

4 green onions, chopped

1 Tbsp. butter

2 garlic cloves, minced

1 Tbsp. minced fresh parsley

½ cup white wine or chicken broth

1 Tbsp. lemon juice

1 Tbsp. lime juice

Sauce:    ¼ cup chopped onion

1 Tbsp. butter

2/3 cup reduced-sodium chicken broth

¼ cup reduced-fat chunky peanut butter

2 ¼ tsp. brown sugar

¾ tsp. lemon juice

¾ tsp. lime juice

¼ tsp. salt

¼ tsp. salt

¼ tsp. each dried basil, thyme and rosemary, crushed

1/8 tsp. cayenne pepper

 

On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken.  Place in a large shallow dish; set aside.

In a small skillet, sauté green onions in butter until crisp-tender.  Add garlic; cook 1 minute longer.  Stir in the parsley, wine, lemon juice and lime juice.  Remove from the heat; cool slightly.  Pour over skewers and turn to coat; set aside.

Drain and discard marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Prepare grill for indirect heat.  Grill skewers, covered, over indirect medium heat or broil 4 inches from the heat for 7 to 8 minutes, turning often.  Brush with ¼ cup sauce during the last minute of grilling.  Serve with remaining sauce.         6 serving

 

(Recipe for Chicken and Shrimp Satay was on www.tasteofhome.com, 2014)

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Dad’s Lemony Grilled Chicken

June 1, 2014 Leave a Comment
Dad's Lemony Grilled Chicken

Dad’s Lemony Grilled Chicken

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill.

          Mike Schulz                                                                        Tawas City, Michigan

 

Dad’s Lemony Grilled Chicken Recipe

Dad’s Lemony Grilled Chicken

1 cup olive oil

2/3 cup lemon juice

6 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

2 medium onion, chopped

8 chicken drumsticks (2 lbs.)

8 bone-in chicken thigh (2 lbs.)

 

In a small bowl, whisk the first five ingredients until blended; stir in onions.  Pour 1 ½ cups marinade into a large resealable plastic bag.  Add chicken; seal bag and turn to coat.  Refrigerate overnight.  Cover and refrigerate remaining marinade.

Prepare grill for indirect heat.  Drain chicken, discarding marinade in bag.  Place chicken on grill rack, skin side up.  Grill, covered, over indirect medium heat 15 minutes.  Turn; grill 15-20 minutes longer or until a thermometer reads 180 F., basting occasionally with reserved marinade.            8 serving

 

(Recipe for Dad’s Lemony Grilled Chicken was on www.tasteofhome.com, 2014)

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