COOK: Chipotle Molasses Barbecue Sauce

 A couple weeks ago KC was smoking ribs, and I decided I wanted to finally test a barbecue sauce I'd been thinking about.  I dumped some stuff into a pot, let it simmer a bit, tried it, added a bit of this or that (while making very messy notes), then had KC and my dad (who had luckily stopped by) try it, both of them said it was really good, and while Dad was walking out to his truck he called out "Send me the recipe for the BBQ!", he went to the store to get the ingredients a day or two later.  

That first batch didn't last long, and the second batch I made was gone within a few days too!  Dad and Bonus Mom made it, and I got texts from them both telling me how good it was, so when my friend Paige asked for the recipe I knew I needed to post it here.

There's a good chance you have all of the ingredients you need already in your pantry, and if you don't they are all easy to find, and pretty cheap.

Chipotle Molasses Barbecue Sauce

Ingredients:

1 Cup Ketchup

1/8 Cup Light Brown Sugar

2 Tablespoons Molasses

1 teaspoon Granulated Garlic

1 teaspoon Onion Powder

2 Tablespoons Mustard Powder

1/4 Cup Apple Cider Vinegar

4-6 Tablespoons Diced Chipotle Peppers in Adobo 

Preparation:

In a small sauce pan combine all ingredients and let simmer over low heat for about 15 minutes, stirring as needed.

If you aren't a fan of the little chunks of chipotle peppers you can blend it up, if you have a glass blender make sure you let it cool first.

This should last in the fridge for a few weeks, however I can't promise because ours is gone within a few days!

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COOK: Asian Chicken Wraps & Salads

These wraps and salads are quick and easy to make, and are great if you meal prep lunches or dinners for the week.  I'm going to share my basic recipe below, and then list some of the different variations I like, I love recipes that can be easily personalized or changed for each person, or meal.

Spicy Peanut Sauce

Last night I wanted to keep things simple, I started by making a batch of my Spicy Peanut Dressing, it's called "spicy" but can be made as mild or as spicy as you want, I was feeling extra spicy yesterday and added about 2 Tablespoons of sriracha in addition to the Chili Garlic Sauce.

Tri-Color Coleslaw Mix

Next I put about 2 cups of coleslaw mix into a bowl.  I took the easy route by buying the premade mix at the store, but you can shred you own veggies if you prefer, I think next time I might try a broccoli slaw.

Chopped Cilantro

I chopped up about 1/3 cup or fresh cilantro to add to my coleslaw mix.  Until I was pregnant with my son cilantro tasted like soap, like it does for a lot of people, after he was born it changed and now I love it, but both the the kiddos can't stand it!  I think cilantro pairs wonderfully with the peanut dressing, but if you don't like it you can leave it out, or substitute parsley.  

I added two heaping spoonfuls of my peanut sauce to my coleslaw cilantro mixture and mixed well, always start with less sauce than you think you need, if you have too much it can get limp and soggy.  If you are meal prepping I suggest keeping your dressing and greens mixture separate until you are ready to eat.

Chicken Breast in Cast Iron

I usually prefer chicken in my salads and wraps, but you can add any protein you prefer, (tofu is great if you are doing salads, but tends to get smushed in wraps).  I kept the chicken simple as well, pounded it until it was uniform in height, seasoned it with salt and pepper and cooked it in my cast iron, then I sliced into into thin strips.

To finish I cut a lime into wedges and set out some chopped peanuts, along with large wrap tortillas.  

The above wraps can also be served as a salad, I had the leftovers as a salad today and it was just as yummy!

Different Variations:

Instead of the Spicy Peanut Sauce we also like to use Simple Truth Sweet Thai Chili Sauce from King Soopers, then I usually add pineapple to my wrap or salad.

Some of the different veggies I"ve used include: sliced radishes, edamame, bell peppers, green onions, and shaved brussel sprouts.

You can swap the coleslaw for spinach, romaine lettuce, or kale.

Let me know how you make your wraps and salads, I'm always looking to try new combinations.

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COOK: Spicy Peanut Dressing

If I had a straw handy when I first made this I probably would have slurped it all up, it is that good!

I used it as a dressing for a Chicken and Cabbage Salad, but it's great as a veggie dip, marinade, I think it would be yummy on a cold pasta salad, honestly I think you could put it on just about anything!

I suggest making this a few hours before you are going to use it so that all of the flavors can meld together, it only takes a few minutes to mix up, then stick it in the fridge until you are ready to use it.  If you have extra (or make a large batch) it can be stored in an airtight container in the fridge for up to about 2 weeks.  

Note: If you can't find Chili Garlic Sauce (it's usually in the Asian section of your local grocery store) you can substitute Sriracha, and add some minced garlic.

Spicy Peanut Dressing

About 4 servings

Ingredients:

3 Tablespoons Peanut Butter (I used creamy but crunchy would work too!)

2 Tablespoons Honey

2 Tablespoons Light Soy Sauce

1 Tablespoon Rice Vinegar

1 Tablespoon Sesame Oil

1 Tablespoon Lime Juice (Bottled is fine)

3-5 teaspoons Chili Garlic Sauce (Depending on how spicy you want it)

3 teaspoons Grated Fresh Ginger

Preparation:

Put everything into a bowl and whisk until fully combined,  Add more Chili Garlic Sauce, if you want more spice, more Peanut Butter or Honey if it's a bit too spicy.  

For Chicken & Cabbage Salad:

Season a chicken breast with salt, pepper, and garlic powder, cook in a cast iron skillet until browned on both sides and fully cooked through (should be 165 degrees at thickest point), cut into cubes.

I used Tri Color Coleslaw mix but you could cut/grate your own cabbage and carrots if you prefer, I also added sliced radishes, and chopped peanuts, but feel free to add any veggies you like, I think edamame, bean sprouts, or shaved brussels sprouts would be a great addition!

I let everyone build their own salad and then add the dressing,but you could mix it all together ahead of time (I'd leave the peanuts seperate to sprinkle on top when serving), and chill before serving.

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COOK: Parmesan Mushroom Chicken

For years we've had a little container garden on our back deck, last year for some reason I don't remember we decided to skip it, and we both realized that we really missed being able to pop outside and cut a bit of fresh herbs when we were making dinner.  This year we decided to keep it simple with just a few pots of herbs, this chicken is one of the first things I made using my own homegrown thyme this summer, and it was delicious.

I served this with some homemade focaccia bread, and a bit mixed greens salad, I think the sauce would also be great with wild rice, rustic smashed potatoes, or a warm loaf of Crusty Bread.

Parmesan Mushroom Chicken

Makes 2-4 Servings

Ingredients:

1 Pound Chicken Breast (Butterflied and cut into tenders)

About 1/2 Cup Flour mixed with 1/2 teaspoon Salt, 1/2 teaspoon Pepper, and 1/2 teaspoon Garlic Powder to dredge chicken

2 Tablespoons Butter

4 Tablespoons Olive Oil

2 Cups (16 Ounces) Baby Bella Mushrooms (Sliced)

4 Garlic Cloves (Minced)

1 Cup Dry White Wine or White Wine Vinegar

1/2 Cup Chicken Broth

2 teaspoons Fresh Thyme (About 4 springs with leaves removed)

1/2 Cup Heavy Cream

1 Cup Shredded Parmesan Cheese

Salt and Pepper to taste

Preparation:

In a large, heavy bottomed. skillet (I used my 10 inch Cast Iron) heat up butter and 2 Tablespoons of olive oil over medium heat.  Cook flour dredged chicken tenders until golden brown on both sides, about 4-6 minutes per side, then remove to a plate.

Add in additional 2 Tablespoons of olive oil and sauté mushrooms until they are browned, add in garlic and cook another minute.  Turn heat to low, dd wine and broth to skillet, gently scrape up any brown bits from the bottom of the skillet, thrown in thyme leaves and let sauce cook down for about 5 minutes.  

Slowly pour in heavy cream and while whisking sauce sprinkle in parmesan cheese.  Once sauce is well combined and fragrant put chicken back in, and flip to cover both sides, and warm up.

Serve chicken with a generous amount of sauce.  Leftovers can be stored in the fridge for up to a week.

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COOK: Tzatziki Sauce

Tzatziki Sauce is easy to make, naturally gluten free, and can be used in a lot of different ways.  You can serve it with veggies, crackers, and pretzels as a dip, as a sauce on flatbread sandwiches and wraps, even a dressing on salad or pasta.  We love it with my simple stove top Chicken Souvlaki.

I suggest you make it a day before serving so that the flavors can meld and develop, it will last in the fridge for up to a week.  

Tzatziki Sauce

Ingredients:

1 Cucumber (Large)

2 teaspoons Salt

2 Cups Greek Yogurt

3-4 Tablespoons Lemon Juice (Fresh squeezed is best)

5 Garlic Cloves (Minced)

2 Tablespoons Fresh Dill (Minced)

Preparation:

Cut cucumber in half lengthwise and remove all seeds (I like to use a grapefruit spoon, but any spoon will work.)  Grate remaining cucumber, add salt and gently mix by hand, spread out in a fine mesh strainer over sink or a large bowl and let set for about 15 minutes.  Next use cheesecloth or a paper towel to squeeze any remaining liquid from grated cucumbers.

In a medium sized bowl mix together cucumber, yogurt, lemon juice, garlic, and dill.  Store in fridge overnight, taste and add additional lemon juice or salt to taste.

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COOK: Chicken Souvlaki on Stove Top

This chicken is so easy, the most time consuming part it making the marinade, and the flavor is amazing.  Usually souvlaki is cooked on skewers, often on a grill, but I realized belatedly that I was out of skewers and decided to make it on the stove, it turned out wonderfully, and I knew I had to share the recipe with you.

When we had this for dinner I served it with warm, homemade, flatbread, some tzatziki sauce I made the day before, red onions, tomatoes, spinach, feta cheese, and lemon wedges.  (Kalamata olives would be good too!)

The next day I added leftover chicken, onions, tomatoes, feta, and tzatziki to a big bowl of spinach and had a delicious salad for lunch. 

You could also serve the chicken over a simple herby orzo pasta, or instead of cutting the chicken into cubes marinade a whole breast or thigh to make the chicken a main dish all on it's own.

One note: because of the lemon juice in the marinade you don't want to let the meat marinate for too long, I mixed up my marinade in the morning while I had my coffee and cooked the chicken for dinner that night.

Chicken Souvlaki

Makes 2-4 servings

Ingredients:

1 Pound Chicken Breast (Cut into 1 inch cubes)

1/2 Cup Olive Oil

1/4 Cup White Wine Vinegar

1/4 Cup Lemon Juice (Fresh squeezed is best)

8 Garlic Cloves (Smashed)

3 Tablespoons Fresh Dill

2 teaspoons Dried Oregano

1 teaspoon Coarse Salt

1 teaspoon Fresh Cracked Black Pepper

Preparation:

In a small bowl mix together all ingredients for marinade, pour over chicken cubes in either a zippy bag or glass dish to marinade for at least 2 hours, longer is better, but not for more than 12 hours.

Preheat a skillet over medium heat, add chicken pieces, (discarding any leftover marinade) and cook a few minutes per side until cooked through.  Serve immediately.

Leftovers can be stored in fridge for up to a week.

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COOK: Chicken Lazone

I know this sounds like a fancy dish, but it's actually really easy!  It's one of our favorite chicken recipes, and although it's easy it tastes and looks amazing, great for serving to company.

I like to serve this over rustic smashed potatoes, but it's also good over pasta or rice, or even on it's own with a nice big side salad.

I often use my oven's Keep Warm option when I'm making meals like this, I'll make my potatoes and stick them in the oven covered, and then cook the meat and do the same, then after KC gets home I'll put my pan back on the stove and make the sauce and complete the meal.)

Chicken Lazone

Serves 2-4

Ingredients:

1 Pound Chicken Breast(s)

1 1/2 teaspoon Garlic Powder

1/2 teaspoon Salt

1 teaspoon Onion Powder

1/2 teaspoon Chili Powder

1 teaspoon Smoked Paprika 

1/2 teaspoon White Pepper (Can substitute Black Pepper)

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

2 Cups Heavy Cream

Preparation:

In a small bowl mix together all spices, reserve 2 2/1 Tablespoons for sauce.

Cut chicken breast(s) lengthwise into 1 inch wide strips, rub with remaining spice mixture.

 In a large pan (I use my 10 inch cast iron) heat oil and butter over medium heat, cook chicken until it's cooked through and a pretty golden brown.  Remove from pan, cover with foil and set aside.

Turn pan down to low, add in heavy cream and reserved spice mixture, slowly whisk until lightly simmering, let cook about 10 minutes stirring every few minutes until sauce is thick,  add chicken back in and let sit about 5 minutes, turning chicken so that all sides are covered.

Serve over potatoes, rice, pasta, or on it's own.  Leftovers can be stored in the fridge and are just as tasty when reheated.

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COOK: Chicken Piccata

This is one of my favorite dinners!  It's quick enough it can be a weeknight meal, but also seems fancy enough you can serve it to guests and impress them.  

The last time I made this I served it over some herby orzo pasta, it also goes well with a simple angel hair pasta, with a nice green salad, or even with a quick rice pilaf.  (I always keep a few boxes of Rice-A-Roni in the pantry for quick side dishes.

Chicken Piccata

Serves 4

Ingredients:

2 Large Chicken Breasts (Cut in half lengthwise, directions below)

1/2 Cup Flour

1/2 Cut Parmesan Cheese (Finely grated, divided)

1 teaspoon Fresh Ground Pepper

1 teaspoon Salt

2 Tablespoons Olive Oil

2 Tablespoons Unsalted Butter

1/2 Cup Dry White Wine  (Can substitute chicken or vegetable broth)

5 Cloves Garlic (Minced)

3-4 Tablespoons Capers (Drained)

1 Cup Chicken Broth

3 Tablespoons Fresh Lemon Juice

1/4 Cup Fresh Parsley (Chopped)

Preparation:

To cut the chicken in half lengthwise you'll want to lay the chicken breast on your cutting board, press down on the top with your non-dominant hand, and place your knife in the middle of the breast and cut as if you were going to butterfly the breast, but cut it all of the way through.  This website gives a great step-by-step instruction: How To Cut Chicken Breast In Half Lengthwise

Once you have 4 pieces of chicken, in a wide short bowl, or a place with edges, mix together flour, 1/4 cup of parmesan cheese, pepper, and salt.  In a large skillet heat butter and oil over medium-high heat.  Dredge each piece of chicken in flour mixture, shake off excess, and cook chicken until golden brown on each side.  (About 3-5 minutes per side).  Remove chicken from pan and set aside.  

Turn heat down to medium low, pour in white wine (or 1/2 cup of broth) and garlic, scrape up any brown bits left in the bottom of the pan from the chicken.  Let reduce, about 5 minutes.  Add in capers, broth, and lemon juice.  Mix well.  Add the chicken back into the pan covering both sides with the sauce.  Cover pan about half way and let cook about 5 minutes.  

Serve over pasta, rice, or on it's own with a generous spoonful of sauce, sprinkle with remaining parmesan and parsley.

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