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Friday, October 1, 2010

Sweet-Hot Barbecue Sauce & Espresso Barbecue Sauce.

 Sweet - Hot Barbecue Sauce & Espresso Barbecue Sauce.

Sweet-Hot Barbecue Sauce
from Better Homes and Gardens Grilling

1 1/4 cups water
1 6-ounce can tomato paste
1/2 cup mild-flavor molasses
1/2 cup dark-color corn syrup
1/4 cup vinegar
1/4 cup honey
1 tablespoon whiskey or bourbon (optional)
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon liquid smoke
1 teaspoon bottled hot pepper sauce
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon onion powder

In a medium saucepan, combine the water, tomato paste, molasses, corn syrup, vinegar, honey, whiskey (if desired), Worcestershire sauce, paprika, garlic salt, liquid smoke, hot pepper sauce, chili powder, cayenne pepper and onion powder. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 45 minutes or until mixture reaches desired consistency, stirring frequently.

Brush the sauce on beef, pork or poultry during the last 10 minutes of grilling. If desired, reheat any remaining sauce until bubbly and serve it with grilled meat. Makes about 2 cups.

Espresso Barbecue Sauce
from Better Homes and Gardens Grilling

1 1/2 cups barbecue sauce
1 cup water
1/4 cup packed brown sugar
3 tablespoons instant espresso coffee powder or instant coffee crystals

In a medium saucepan, combine barbecue sauce, the water, brown sugar, and coffee powder.  Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Boil gently, uncovered, about 20 minutes or until mixture is slightly thickened.

Brush sauce on beef, pork or poultry during the last 10 minutes of grilling. If desired, reheat any remaining sauce until bubbly and serve it will grilled meat. Makes about 2 1/2 cups.
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Chicken puffs

 Chicken puffs
Recipe type: Other

Number of serving: 8

Preparation time: 10 Minute(s)

Cook time: 35 Minute(s)

Difficulty: Easy


1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

You can either use boneless chicken breast shredded or canned white chicken meat.
3 skinless boneless chicken breasts
3/4 - 1 sweet onion diced
2 cloves garlic
salt/ pepper
1 tsp. chili powder
2 stalks celery
1/2 cup sour cream
1/2 cup shredded cheese (your choice) I used Italian Mix
4 oz cream cheese (softened)
3 TBL mayo approx. This and the ranch you may want to add more..
4 TBL ranch dressing (I always make mine from the powdered ranch mix) approx. Preparation:

Directions: Puffs
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. bake at 450 for 10 minutes then reduce heat to 400 and cook approx. 25 minutes more, or until golden brown

Directions Chicken:
in large skillet cook chicken with some onion, salt and pepper until tender. Shred and then add ingredients. Chill until ready to use.
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Wednesday, September 29, 2010

Lime Buttermilk Pound Cake

Plain flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted butter, room temperature - 1/2 cup
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml
Pure vanilla extract - 1 tsp
Juice of 2 limes {or 1 lemon}
Zest of 2 limes {or 1 lemon}

To make buttermilk substitute at home:
Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.

Grease and flour the sides of a 8" ring tin, or a 6" round tin. [I used an 8' round tin]Line the bottom and sides.
Preheat the oven to 170C.
Sift the flour with the baking powder, baking soda and salt. Reserve.
Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, lime juice and zest.
With beater on low add the flour and buttermilk alternately in three lots.
Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.

Meanwhile, make the glaze--

Juice of 2-3 limes {as required}
Powdered sugar  1/2 cup

Stir in the juice of 2 limes into 1/2 a cup of powdered sugar, and stir till all lumps have dissolved. Add some more powdered sugar if it isn't as thick as you like it. The glaze should be nice and thick, yet of flowing consistency. Add a little zest if you like.

Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack, and poke holes with a skewer through it. Pour the glaze evenly over the hot cake, coaxing it all around, letting some drip over the sides. Decorate with sprinkles immediately if you like.
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Tuesday, September 28, 2010

Perfect Chicken Nachos

Nachos are a fun appetizer, or a perfect first course for a Mexica-themed party or like at our house - the main course! Nachos are easy to customize with a variety of toppings.
These chicken nachos are absolutely delicious - don’t count on having any leftovers!
Really, there are three serious ingredients to consider when creating the perfect plate of nachos and those are chips, cheese, and the toppings.

The Toppings

To prepare the chicken, you can use left over chicken breast, thighs, or use boneless skinless ( really whatever you have on hand - but i like to use white meat again just for the moisture content). I like to also use a combination of jalepeno peppers or chilies, green peppers and red onion and then once out of the oven top with fresh tomatoes.

As you can see, moisture content for me is huge when making nachos. The last thing you want is a soggy nahco without any CRUNCH! Next time you are craving nachos, try this technique.

2 cooked boneless, skinless chicken breasts
2 tablespoons taco or burrito seasoning
2 tablespoons water
2 tablespoons mild or hot salsa
3/4 cup sour cream
1 small can/jar chopped green chiles (hot), drained
1/4 cup green onion, thinly sliced
1/4 cup of chopped green peppers
1/4 cup of chopped red onion
1 bag white corn tortilla chips
1 1/2 cups shredded Monterey Jack or Pepper Jack or Cheddar cheese
1/2 cup tomato, seeded and chopped
bowls of salsa, sour cream, and guacamole for dipping


Chop chicken into bite-sized pieces. In a medium saucepan, combine chicken, taco seasoning, water, and salsa over mdium heat. Cook mixture until chicken is heated through and sauce is well-blended.
Remove mixture from heat and allow to cool to room temperature. Often times I do this ahead of time just to be ready.
To cook the nachos, I use a pizza stone and I usually preheat the stone for about 15 minutes on 400 degrees. Then I take out the pizza stone with an oven mitt ( cause it will be hot… ) and start to place the nachos on the stone. I try and get the nachos close together but not overlap them. Once placed on the stone, I sprinkle a little cheese over the chips and then place the chicken mixture on( making sure not to place an extra liquid on the chips ). After the chicken, I go with the peppers, chilies, and onions spreading a liberal amount over the chips. Once complete I add the cheese. Another tip I try to follow is not to make the chips disappear with the cheese ( I spread a nice amount but don’t over do it ). If your having a large crowd I tend to make multiple batches because I don’t like to layer the chips due to the soggy possibility.
I then bake them on the middle rack at 400 degrees until cheese is melted through and the chips start to crisp around the edges. I then top with tomatoes, and green onions and serve with salsa, sour cream and guacamole.

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