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. 

 

 

Rhubarb Popover Pie Recipe

Rhubarb Popover Pie

 

 

This fabulous spring breakfast "pie" is also delicious when pineapple or even fresh strawberries are mixed in with the rhubarb filling. Yum!—Patricia Kile, Elizabethtown, Pennsylvania.

 

 

 

Rhubarb Popover Pie Recipe photo by Taste of Home

 

 

Prep: 25 min.

 

Bake: 20 min.

Yield: 6 Servings

 

 

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup 2% milk
• 2 tablespoons butter
   
• FILLING:
• 1-1/2 cups sliced fresh or frozen rhubarb, thawed
• 1/2 cup canned pineapple chunks
• 1/3 cup butter, cubedients, so ever
• 1/2 cup packed brown sugar
• Whipped cream or vanilla ice cream, optional

Directions

• In a large bowl, combine flour and salt. In another bowl, whisk eggs and milk.
• Place butter in an 9-in. pie plate; heat in a 425° oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened.
• Carefully swirl the butter in the pan to coat the sides and bottom of pan; add batter. Bake at 425° for 16-20 minutes or until puffed and golden brown.
• Meanwhile, in a large skillet, saute rhubarb and pineapple in butter until rhubarb is tender. Stir in brown sugar; bring to a boil over medium heat, stirring constantly. Pour into the center of puffed pancake; cut into six wedges. Serve immediately with whipped cream if desired. Yield: 6 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece (calculated without whipped cream) equals 279 calories, 16 g fat (10 g saturated fat), 109 mg cholesterol, 239 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Popover Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p157

 

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Baked Ziti I AllRecipes.com

 

             Baked Ziti I                        

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves: 10

Prep Time: 35 Minutes

Cook Time: 20 Minutes

Ready In: 55 Minutes

 

 

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

 

Step-by-step View

Directions

1.  Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2.  In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3.  Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.  Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Food Network: Tyler Florence; Fajitas

 

Tyler's Fajitas

Recipe courtesy Tyler Florence

Tyler's take on this classic dish is juicy and tender thanks to an orange and lime juice marinade.

 

 

 

 

 

 

 

Total Time:   3 hr 10 min
Prep              50 min
Inactive         2 hr 0 min
Cook             20 min
 Yield:           6 to 8 servings

Level:            Intermediate

 

 

Ingredients

Marinade (Mojo):

• 1 orange, juiced
• 2 limes, juiced
• 4 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipolte chiles, in adobo sauce
• 3 tablespoon roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
• Salt and pepper
• 2 red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• Lime juice, olive oil, optional
• 12 flour tortillas, warm
• Guacamole, recipe follows
• Good quality store bought salsa

Directions

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

May also be served with sour cream and shredded cheese.

Guacamole:

5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.