Kansas City-Style Barbecue Sauce

 

Kansas City-Style Barbecue Sauce

Recipe courtesy Food Network Magazine

 

 

I am not into BBQ Sauce but thought I would share this for those that are, after all, it is BBQ season!

 

 

 

 

Total Time:       30 min

Prep  Time:       10 min

Cook Time:       20 min

Yield:                about 1 quart

 

 

Ingredients

• 2 tablespoons vegetable oil
• 1 cup coarsely chopped onion
• 2 cloves garlic, smashed
• 1 cup tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 3 tablespoons packed dark brown sugar
• 3 tablespoons molasses
• 3 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon yellow mustard
• 1 teaspoon garlic powder
• Kosher salt
• 2 teaspoons liquid smoke

Directions

Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Add the tomato sauce, 1 cup water, the vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, tomato paste, mustard, garlic powder and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.

Photograph by Andrew Purcell 

 

 



Kids Breafast Recipe From Taste of Home

Bacon Breakfast Cups

Bacon Breakfast Cups Recipe photo by Taste of Home

 

 

Prep: 30 min. Broil: 5 min.

Yield: 12 Servings

 

30 5 35               

Ingredients

• 18 turkey bacon strips, cut in half
• 1 cup frozen shredded hash brown potatoes
• 2 eggs
• 2 teaspoons 2% milk
• Dash each salt and pepper
• 2 teaspoons butter
• 1/4 cup shredded Mexican cheese blend
• Chopped green onion and fresh parsley

 

Directions

• Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp.
• Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
• Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley. Yield: 6 servings.

Nutritional Facts 2 breakfast cups equals 85 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 331 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.

 



Update and New Recipe

Wow!  It has been a while since I have posted.  Sorry about that folks.  I had surgery 3 weeks ago.  So, I am going to make it up to you by doing a bunch of posts!

 

 

I will start with this recipe I found at WeightWatchers.com.

 

 

 

 

 

Looks yummy right?!  I think I will have to try this one soon!

 

 

Lemon-and-Herb-Marinated Grilled Chicken Breasts

 

 3PointsPlus Value

Prep time: 15 min

Cook time: 7 min

Other time: 360 min

 Serves: 16

 

These chicken breasts are juicy and aromatic. Halve the recipe for smaller crowds or make the whole batch and turn leftovers into sandwiches and burritos.

 

Ingredients

	1/4 cup(s) rosemary, fresh, minced
	1/4 cup(s) fresh oregano
	3 Tbsp white wine vinegar
	2 Tbsp minced garlic, or 6 medium garlic cloves, minced
	1 1/2 Tbsp lemon zest, minced
	2 tsp table salt
	1 tsp black pepper, freshly ground
	4 pound(s) uncooked boneless skinless chicken breast(s), sixteen 4-oz pieces

Instructions

• In a large bowl, combine rosemary, oregano, vinegar, garlic, lemon zest, salt and pepper. Add chicken breasts. Mix thoroughly with two wooden spoons, turning chicken until it’s completely coated by herbs and other ingredients. Cover bowl with plastic wrap and refrigerate for 6 hours.
  
  
• Prepare grill for high-heat cooking — or spray a large grill pan with cooking spray and heat it over medium-high heat. Cook chicken on grill rack directly over heat for 6 minutes, turning once after 3 minutes. Or cook them in grill pan in batches for about 7 minutes, turning once. Place any leftover chicken breasts on a large platter, cover with plastic wrap, and refrigerate for up to 3 days. Yields 1 chicken breast per serving.