Bourbon BBQ Chicken with Sixteen Spice Rub

This was a award winning recipe. It did take a little time to make the spice rub and the sauce, but well worth it. I had enough of the spice rub and sauce leftover to make another meal.
This sauce can be all the way from mild to strong by varying the amount of chipotle chile adobo (a full can (3 or 4 chipolte chile peppers) for very strong or a single chipolte chile pepper from the can for mild yet with nice flavor).

Recipe courtesy Bobby Flay

Ingredients:

Sixteen Spice Rub:

3 tablespoons ground cinnamon

3 tablespoons ancho chili powder

3 tablespoons pasilla chili powder

3 tablespoons ground cumin

3 tablespoons ground coriander

3 tablespoons ground ginger

1 tablespoon ground cloves

1 tablespoon ground fennel seed

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon allspice

1 teaspoon chile de arbol

3 tablespoons brown sugar

2 tablespoons kosher salt

2 tablespoons coarsely ground black pepper

1 teaspoon cayenne pepper

Barbecue Sauce:

2 tablespoons canola oil

1 medium Spanish onion, coarsely chopped

3 cloves garlic, coarsely chopped

1/2 cup bourbon, plus 2 tablespoons

1 cup ketchup

1/3 cup water

2 tablespoons ancho chili powder

1 tablespoon paprika

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

1 canned chipotle chile adobo, chopped ( I used just one chipotle chile chopped)

2 tablespoons dark brown sugar

1 tablespoon honey

1 tablespoon molasses

3 bone-in, skin-on breasts

3 bone-in, skin-on thighs

3 bone-in, skin-on legs

1/4 cup canola oil

Kosher salt and freshly ground black pepper

Directions:

Make the rub: Whisk all the spice rub ingredients in a small bowl. Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.

Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.

Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.

Arrange on a serving platter and serve.

Asian Stuffed Mini Sweet Peppers Recipe

I had some mini sweet peppers that I needed to use up. I found this recipe and thought it would be worth a try. To my surprise it had a wonderful Asian-flavored filling that was a wonderful change from stuffed peppers I’ve used in the past. As my side dish I served snow peas with shredded carrot.  Everyone loved them so much I thought I would share the recipe. These would make a great appetizer if you were entertaining. Enjoy! 

Ingredients:

20 mini sweet peppers (These peppers come in several sizes so when buying them, try to get the medium size. Remember, you are going to stuff them cut sideways, so you don’t want them to be too small.)
1 1/2 tbsp olive oil
1/4 tsp of salt

1/2 lb ground beef
4 tbsp soy sauce
1/2 tsp ginger
1 1/2 tsp chopped garlic
1/2  cup water
2 tsp cornstarch
1 (8.8oz) bag of Uncle Ben’s 90 second microwavable white rice(I used the brown rice)--you will only use 1/2  of the bag for this recipe (4.4 oz)


Directions:

Pre heat the oven to 350 degrees.

Rinse all the peppers in cold water. Then cut off the tops, slice them in half long ways, and pull out all of the seeds.

Toss them in a mixing bowl with one tablespoon of olive oil, just to give them a nice light coat. Then sprinkle them with salt.

Place them on a non stick baking sheet skin side up and bake for about 10 minutes.

When you take them out, the edges of each pepper may be brown to black. This is ok, as long as the entire outside skin is not burned.

Place the peppers on a plate until they are cool.

The filling is very simple; just mix together the ground beef, 1 tablespoon of soy and 1/4 tsp of the ground ginger in a mixing bowl.

In a non stick pan mix together the remaining 1/2 tablespoon of olive oil with the chopped garlic. Cook on high until just browned.

Once the garlic is browned, add the meat and cook until brown, about 4 minutes. Then remove the mixture from the heat.

Microwave the rice and pour only 1/2 of the bag into the ground beef. You can substitute by using regular plain cooked white rice if you don’t have the microwavable type. I just love the microwavable bags simply because they cut down on the cooking time.

Next add the remaining 1/4 teaspoon of ground ginger, 3 tablespoons of soy sauce, and 1/2 cup of water. Cook on high until boiling.
In a separate cup mix together the cornstarch with a little water just to dissolve. Once the beef boils, add the cornstarch mixture and stir until thick. Then remove the pan from the heat and let the mixture cool.
When both the peppers and the beef mixture are cool enough to handle, fill each pepper and place on a cookie sheet.
(Optional top with fresh grated cheese of your choice and place under broiler just until cheese is melted.)
Makes about 40.

Company Pot Roast

If I had to sum this recipe up in one word it would be delicious!!!
The only thing I would change is I would add more vegetables to ensure enough to make the sauce and have enough for a side dish.

Barefoot Contessa Back to Basics

Ingredients:

                                                                                                                                                                                          1 (4 to 5-pound) prime boneless beef chuck roast, tied

Kosher salt and freshly ground black pepper

All-purpose flour

Good olive oil

2 cups chopped carrots (4 carrots)

2 cups chopped yellow onions (2 onions)

2 cups chopped celery (4 stalks)

2 cups chopped leeks, white and light green parts (2 to 4 leeks)

5 large garlic cloves, peeled and crushed

2 cups good red wine, such as Burgundy

2 tablespoons Cognac or brandy

1 (28-ounce) can whole plum tomatoes in puree

1 cup chicken stock, preferably homemade

1 chicken bouillon cube

3 branches fresh thyme

2 branches fresh rosemary

1 tablespoon unsalted butter, at room temperature

Directions:                                                                                                                                           

 Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Amaretto Chocolate Chip Cookie Sandwiches

This recipe speaks for itself, as my grandfather would say; if the good lord made anything better he kept it for himself!!!! My husband and my son agree….. What more could I say?

Amaretto Chocolate Chip Cookie Sandwiches

Recipe courtesy Giada De Laurentiis

Serves: 4 dozen individual cookies or 2 dozen ice cream sandwiches

Ingredients:

1/2 cup old-fashioned oats

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1 cup (packed) golden brown sugar

1 cup granulated sugar

2 large eggs, room temperature

3/4 teaspoon pure almond extract

1 (12-ounce) bag semisweet chocolate chips

1 cup whole almonds, toasted and chopped

3 pints vanilla ice cream, softened slightly

1/3 cup amaretto liqueur

Directions:

Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.

Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.

For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.

To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.

Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.

Chicken Teriyaki with Vegetable Fried Rice

It seems I have been searching for a restaurant quality Chicken Teriyaki recipe for ages!!! Well I am so happy to report I think I found one!! This simply is the best Chicken Teriyaki recipe I have ever made.

Chicken Teriyaki

For Brine
1/2 cup water
2 Tbs dark soy sauce
2 Tbs dark brown sugar
2 Tbs mirin                                                                                       
4-6 (boneless) chicken breast

For Teriyaki Sauce
2 Tbs mild flavored honey (or maltose)
2 Tbs dark soy sauce
2 Tbs mirin
2 Tbs sake

Combine the water, soy sauce, brown sugar and mirin in large ziploc bag and add the chicken thighs. Press out as much air as you can and seal the bag. Let this sit in the fridge for at least an hour (I marinated for 3 hrs).

To make the teriyaki sauce, just add the honey, soy sauce, mirin and sake to a small sauce pan and boil over medium heat until the sauce is glossy and slightly viscous (it won’t get quite as thick as the jarred types). It should take on a caramelized taste but be careful not to burn it.

When you’re ready to grill the chicken, turn the broiler on and move the oven rack up to the upper position. Put a wire rack on a baking sheet (I use the rack out of my toaster oven), spray with Pam cooking spray. Put the chicken on wooden skewers that have been soaked for 30 minutes onto the rack (the idea is to keep the meat elevated off the pan).

Grill until brown then flip so the skin side faces up. Baste the skin side with teriyaki sauce and continue to broil until the skin is golden brown with just a few charred spots. Give the chicken one final baste with the teriyaki sauce and serve.

Blackberry Jalapeno Glazed Pork Tenderloin with Mashed Potato and Fresh Garden Peas

We found this recipe pleasantly spicy without the heat wave. I think the glaze would be good on any meat and can’t wait to try it on chicken, shrimp or steak tips.

Blackberry Jalapeno Glazed Pork Tenderloin

Recipe courtesy Guy Fieri
Prep Time:20 min  
Inactive Prep Time: 20 min
Cook Time: 15 min
 
Ingredients:
 

1/4 cup kosher salt, plus 1 teaspoon
3 cups warm water

1/4 cup red wine vinegar

1/4 teaspoon red pepper flakes

2 tablespoons brown sugar

1 cup ice cubes

2 pounds pork tenderloin, silver skin removed

1 tablespoon olive oil 1 teaspoon freshly cracked black pepper\

Meanwhile, prepare the Blackberry Jalapeno Glaze, recipe follows

Directions:

In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes no longer. The pork becomes mealy if its brined longer.

Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
Preheat a grill or grill pan to medium heat.
Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
 
Blackberry Jalapeno Glaze:

1 tablespoon unsalted butter

1 to 2 roasted jalapenos, seeded, minced

1 tablespoon chopped garlic

1/2 cup seedless blackberry preserves

1 cup wine, preferably Merlot

1/2 teaspoon cornstarch

1/4 cup red wine vinegar

 

Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and wine and combine well. Simmer until reduced by half. Add the cornstarch to the red wine vinegar in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Irish Car Bomb Cupcakes

These were very good; however I would modify this recipe slightly by not adding any bailey’s to the buttercream frosting. I found them to have a little more bailey’s taste than what I cared for. That being said, I think I will enjoy one with a cup of coffee and think of my sister in-law Martha who served Joe and I morning coffee with a little of her special cream (Bailey’s) at their Michigan ranch.

Irish Car Bomb Cupcakes

From  Annie's Eats

Yield: 24 cupcakes

Ingredients:

For the Guinness chocolate cupcakes:

1 cup stout (Guinness)

16 tbsp. unsalted butter

3/4 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

11/2 tsp. baking soda

3/4 tsp. salt

2 large eggs

2/3 cup sour cream 

 For the Bailey's ganache filling:

 8 oz. bittersweet chocolate, finely chopped

 2/3 cup heavy cream

 2 tbsp. butter, at room temperature

 2 tsp. Bailey's Irish cream 

For the Bailey's buttercream frosting:

8 tbsp. unsalted butter, at room temperature

3-4 cups confectioners' sugar, sifted

4-8 tbsp. Bailey's Irish cream 

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.   In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.  To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey's and stir until combined.   Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)  Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this).  Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes. To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey's until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost the cupcakes as desired.

Tuscan Lemon Chicken

This is a simple chicken recipe, full of flavor and one that your family will love.


Ingredients:

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Directions:

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. When ready to cook, prepare oven to 350 degrees. Place the chicken skin side up, in the dish you used for marinating. Cook for 30minutes,Turn the chicken skin side down, cook another 12 to 15 minutes, until the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Five Star Sloppy Joe's

 I have to say this is the best sloppy Joe recipe I have ever made. The ground beef and mild Italian sausage are the main ingredients and the onion, garlic and bell peppers add such great flavor. The chili sauce, red wine vinegar and the brown sugar enhanced the flavors making this the most incredible tasting Sloppy Joe's. The heat level can be upped even further by adding hot pepper sauce.

INGREDIENTS:

2 tablespoons olive oil

1 cup chopped onion

2 cloves garlic, minced

1/2 cup chopped green bell pepper

1 stalk celery, chopped

1/2 teaspoon dried oregano

1 pound ground beef

1/2 pound Italian sausage

1 (12 fluid ounce) can or bottle chili sauce

 2 tablespoons red wine vinegar

 1 tablespoon Worcestershire sauce

 2 teaspoons brown sugar

 salt and pepper to taste

DIRECTIONS:

Heat the oil in a large skillet over medium heat. Add the onion, garlic, green bell pepper, celery and oregano. Saute for 5 minutes, or until onion is tender. Transfer this mixture to a plate and reserve for later.

In the same skillet over medium high heat, combine the ground beef and sausage and saute for 10 minutes, or until well browned. Add reserved onion mixture, chili sauce, vinegar, Worcestershire sauce and brown sugar and mix well. Season with salt and pepper to taste.