Monday, June 28, 2010

BBQ Sauce

I had SO much fun playing around with this recipe for my Sunday Family BBQ, and hope everyone enjoyed eating it as much as I enjoyed making it.
BBQ Sauce
4 Tbsp unsalted butter
4 cloves garlic
1 1/2 cup brown sugar
2 Tbsp celery seed
2/3 cup lemon juice
4 Tbsp apple cider vinegar
1/3 cup horseradish (I use Morehead prepared horseradish, 4 oz. jar)
1/3 cup Dijon mustard
1 12-oz bottle chili sauce (found in the ketchup/condiment aisle)
1/3 cup Worcestershire sauce
4 tsp Tabasco sauce
1 20-oz bottle ketchup
Melt butter in a medium sauce pan.
Finely chop garlic, or grate using a microplane, and add to melted butter.
Stir in remaining ingredients.
Simmer on low heat for 20-25 minutes, until sauce thickens, stirring occasionally.
The sauce doesn't have a smooth texture like a normal bottled sauce would. The horseradish and celery seeds add a little texture, so don't worry if it doesn't look like a typical BBQ sauce.

Friday, June 25, 2010


I absolutely LOVE coleslaw. Besides watermelon, there's nothing that screams "SUMMER!!!!" more than coleslaw at a picnic. This rocks. Coleslaw
1/2 cup mayonnaise
2 Tbsp sugar
1 Tbsp Dijon Mustard
1 tsp honey
16 oz bag of coleslaw mix
In a small bowl, combine all of the ingredients except the coleslaw mix. (This can be done in advance, simply cover and refrigerate until ready to use).Place the coleslaw mix in a large bowl. Pour the dressing over the coleslaw mix. Stir to combine and serve immediately or refrigerate until ready to serve. Serves 8-10.
*I found that I liked it better the second day. Next time I make this, I think I'll make the coleslaw the day before I serve it. I've also made this with a grainy mustard. Instead of 2 Tbsp, use 3-4 Tbsp.

Monday, June 21, 2010

Chicken Enchiladas with Cilantro Lime Rice

I normally make this recipe on a much larger scale, even making about 7 batches of this one Sunday in college for a group of hungry boy visitors, so I'll try to scale it down. Heck, there isn't even a real recipe, just a mixture of goodness stored in my head. This recipe will easily work with Turkey, and I'll also used shredded carnitas. So here it goes! I don't have any pictures, but a lot of the family has eaten this and can vouch for just how good it is.

Trust me, you'll never go back to that gross canned enchilada sauce once you try these.

3 cups shredded chicken
1 can refried black beans
1 large jar of salsa
1 can corn
4 green onions, chopped (reserve a small amount for a garnish)
1 small can diced green chiles
4 cups shredded Mexican cheese blend
1 package medium sized corn tortillas, room temperature

Preheat your oven to 350 degrees.
In a large pan, pour 1/3 jar of salsa on the bottom.
In a large bowl, combine chicken, refried black beans, 1/3 jar salsa, corn, onions, chiles, and 3 cups cheese. Mix well. I mix by hand. It's more fun that way.
Fill individual tortillas with small handfulls of chicken mixture.
Roll the tortillas around the mixture, and place rolled side down in the pan. If you find that the tortillas are breaking, make sure they aren't cold from the refrigerator. Microwave for a few seconds.
Once the pan is filled with enchiladas, cover with remaining salsa and top with cheese.
Cover with aluminum foil and bake for 30 minutes or until bubble.
Remove aluminum foil cover and allow to bake for another 10 minutes or until the cheese starts to brown a little.
Sprinkle chopped green onions over the top before serving.

Cilantro Lime Rice
1/2 yellow onion, chopped
1/3 bunch cilantro, chopped
zest of 1 lime
Juice of 3 limes
3 T. butter
2 cups rice
2 cups water (You'll need more or less, depending on how much juice you get from the limes)
Salt to taste

In a sauce pan, melt butter and add chopped onion.
When the onion is half-way cooked, add rice, and coat with butter. Let the rice start to absorb the butter and onion flavor for just about a minute.
To the lime juice, add enough water to equal 3 cups. Add to rice.
Cover and cook until all of the liquid is absorbed by the rice.
Before serving, add the lime zest, and chopped cilantro.
Salt to taste. I like to salt it afterwards to check the flavor contrast with the citrus and cilantro.

*If you don't want to do a traditional rolled enchilada, this recipe works great for an enchilada casserole. Layer salsa, tortillas, chicken mixture, and cheese on top of one another, like a lasagna. Follow the same baking directions.

Saturday, June 19, 2010

Cinnamon and lime chicken fajitas

This is a new favorite of ours.. found it on but added a few things of my own.

Cinnamon and lime chicken fajitas:
4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon (or more, I was very generous with the cinnamon)
kosher salt and pepper to taste
2 large baking potatoes, peeled and cubed
1/4 cup olive oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 teaspoon cayenne pepper
1/2 cup black beans
1/2 cup corn
1 lime, juiced
sour cream
corn/flour tortillas, warmed

Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, black beans, corn, cayenne pepper, and lime juice. Cook until heated through.
Serve the chicken and potatoes in warmed tortillas, topped with sour cream. Enjoy!

Friday, June 18, 2010

Faux Spaghetti

The carb lover in me is trying to cut back with some fun alternatives. I got my inspiration from CuisineNie and added my own Dori flare to it.

Faux Spaghetti
2 spaghetti squash
2 zucchini, cut in half, lengthwise, and then thinly sliced
½ yellow onion, chopped
½ Roma tomato, chopped
1 package Jenny-O Ground Turkey
Olive oil
Italian Seasoning
Parmesan Cheese

Preheat oven to 400 degrees.
Cut the spaghetti squash in half, lengthwise, and scoop out seeds.
Drizzle with olive oil and sprinkle with salt and pepper.
Place cut side down on baking sheet. Cover skin with aluminum foil, and bake for 45-60 minutes, or until squash is tender to the touch.
Chop onion and sauté until partially cooked.
Add package of turkey and add salt, pepper, Italian Seasoning, rosemary, and basil. Cook over medium heat until meat is no longer pink. Add zucchini, cover, and cook on medium low until zucchini is cooked through.
Once squash is cooked, use two forks to shred the interior into long strands. Sprinkle with a little more salt and parmesan cheese.
Serve turkey and veggie mixture hot over squash. Top with chopped fresh tomato and parmesan cheese.

This will probably make 4 1-cup servings.

Friday, June 11, 2010

Refrigerator Bran Muffins

This makes a lot with the intent you refrigerate a large portion to bake during the coming week. Thanks to dear sister Cindy for finding this old favorite and sending it along. Cindy adds the fruit and nuts just before baking to prevent any additives getting soggy.

Cream together in large bowl:
1 stick butter (1/4 c.)
1 1/2 c. sugar ( I used a tad less)
2 eggs

Sift together:
2 1/2 c. flour
2 1/2 t. baking soda

Add dry ingredients to creamed mixture alternating portions with:
2 c. butter milk (I used soured regular milk)

1 c. Nabisco Bran cereal
1 c. boiling water-let stand 1 minute. Add to above mixture and blend well.

Fold in:
2 c. Kellogs All Bran
1/2 t. salt
your choice of nuts, seeds and dried fruit or fresh blueberries.

Spoon mixture into papered muffin tin.

Bake at 400* 15-20 minutes until lightly browned.