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BBQ Chicken Sandwiches

1/2 cup chopped onion

1/2 cup diced celery

1 garlic clove, minced

1 tablespoon butter

1/2 cup salsa

1/2 cup ketchup

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon pepper

2 cups shredded cooked chicken

6 hamburger buns, split and toasted

In a large saucepan, sauté the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper.

Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun.

Mac N Cheese

  •  Mac N Cheese
  • 2 & 1/4 cups dry elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/3 cup heavy cream
  • 2/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup mozzarella cheese, shredded
  • 1 & 1/3 cups SHARP cheddar cheese, shredded
  • 1/2 pound cheese , cut into slices
For the crumb topping:
  • 1/4 cup butter, melted
  • 2/3 cup Panko bread crumbs
Instructions
  • Preheat your oven to 350 degrees F. Grease an 8×8 pan (or any 2 quart casserole dish) with butter or nonstick spray.
  • In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. (Trust me there’s enough in this recipe) Should take 6-8 minutes or so. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons oil so your pasta doesn’t stick.)
  • Meanwhile in another smallish pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook 1 minute whisking, until it is bubbly.
  • Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir 1 more minute.
  • Remove from heat and gradually stir in the shredded mozzarella and cheddar. If it is not melting, put it back on the burner over very low heat, stirring until the cheese is incorporated.
  •  
    Stir the cheese sauce into the cooked macaroni. It’s pretty thick.
  • Pour half of the mac and cheese into the prepared casserole dish.
  • Add the 1/2 pound layer of cheese slices. 
  • Pour the other half of the mac and cheese on top and spread.
  • In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese.
  • Bake for 20-25 minutes at 350. The top should be turning golden brown and the mac and cheese should be bubbly.
Notes
*Or you can omit the cream and do 1 cup milk total. If you’re not in it for the win.
**Cheese of your choice. I did half sharp cheddar and half Monterey Jack.
Make ahead: You can assemble this (without the crumb topping) ahead of time (1-2 days), and store covered in the fridge. Add the crumb topping and then bake when you are ready to serve. You will have to bake it longer if you put it in the oven cold, I would guess at least 30-40 minutes.

Easy Ginger Beef Broccoli

 

Ingredients
- 4 cups broccoli, chopped
- 1 10.5-ounce can beef or chicken broth
- 1/4 cup flour
- 1/4 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 1 pound boneless round steak, cut into bite size strips
- 2 tablespoons soy sauce
- 2 tablespoons sugar
 
Preparation
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens. Excellent served over rice.

 

Sweet and Spicy Country-Style Ribs

Ingredients
- 2 pounds country-style pork ribs or beef short ribs
- 2 tablespoons lard (pork), tallow, or vegetable oil (
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups tomato sauce
- cup apple cider vinegar
- cup honey
- 1 tablespoon bottled pepper sauce or hot sauce (I used Sriracha)
- 2 teaspoons cayenne pepper
- 2 teaspoons ancho chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- vegetable scraps – carrot, onion, ce
- 2 cups chicken or beef stock, preferably homemade
- water to cover, if needed

Preparation
Heat the fat in a 6-quart enameled Dutch oven over medium high heat and brown the ribs on all sides.

Pour in the stock; add water to cover if necessary.

Add the vegetable scraps and bring to a boil. Lower the heat to a simmer, cover and cook for 45 minutes to an hour, or until the ribs are tender.

While the ribs are braising, sauté the onions over medium-low heat in a large cast iron skillet until soft; add the garlic and sauté for another minute more. Stir in tomato sauce, vinegar, honey, pepper or hot sauce, cayenne pepper, chili powder, salt and dry mustard. Bring the mixture to a boil, then reduce heat and simmer, uncovered for 25 minutes, stirring occasionally.

When the ribs are tender, remove them from the braising liquid and add them to the spicy tomato sauce in the pan. Raise the heat and cook, stirring frequently, until the sauce has glazed the ribs, about 10 minutes.

Serve with the remaining sauce on the side, if desired.

Garlic Parmesan Chicken and Potatoes Recipe

INGREDIENTS
2 chicken breasts
2 tablespoons butter
Olive oil
1/2 teaspoon each of salt and pepper
45 small/medium-sized potatoes
Salt, pepper, garlic powder, paprika for potatoes
1 teaspoon each of paprika, onion powder, and Italian seasoning
2 tablespoons minced garlic
Buffalo Wild Wings Garlic Parmesan Sauce
1 cup shredded mozzarella cheese

INSTRUCTIONS
Wash and peel potatoes, then cut into small cubes. Toss with olive oil, salt, pepper, garlic powder, and paprika.
Cook potatoes in an air fryer at 400F for about 20 minutes, shaking them a couple of times during cooking.
Cut chicken breasts into small cubes. Season with 1/2 teaspoon each of salt and pepper, and 1 teaspoon each of paprika, onion powder, and Italian seasoning.
Melt butter in a skillet over medium-high heat and cook the seasoned chicken until it reaches an internal temperature of 165F.
Add minced garlic and Buffalo Wild Wings Garlic Parmesan Sauce to the skillet, stirring to coat the chicken.
Once potatoes are done, add them to the skillet and toss to coat with the sauce.
Sprinkle shredded mozzarella cheese on top and either place a lid on the skillet until the cheese melts or broil in the oven until melted.

More Articles …

  1. Crispy Baked Potato Wedges
  2. Cheesy Chicken and Bacon-Stuffed Bread Loaf
  3. Cheesy BBQ Bubble & Squeak Cakes with Crispy Bacon
  4. Crispy Cheddar Corn Potato Fritters
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