Tag Archives: barbecue

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Barbecue Balsamic Glazed Chicken with Salad

 

 

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This is an awesome recipe, in that, it’s a great summer recipe, but it’s also a great recipe to get you ready for summer!  Winner Winner Chicken Dinner(Salad)!  With this recipe you can double the barbecue sauce vinaigrette and use it to dress the salad, so super simple,  sooo very good and good for you, I hope you try!

 

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Start out by seasoning your chicken breast with salt, pepper, onion powder paprika and a little olive oil.  Let that hang out on the counter, and make your barbecue sauce/vinaigrette.  In a jar(for salad dressing double the recipe ) add honey, balsamic vinegar, barbecue sauce and grated garlic.

 

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Shake up the honey mixture, then heat a grill pan or if you live where you can trust your weather people you could do it outside, however our weather people said we’d get a dusting of snow yesterday and instead we got 6 inches! Yeah that’s how we roll around here!

 

Grill your chicken on one side for 4 to 5 minutes, flip and brush on your sauce and grill the other side for 4 to 5 more minutes, remove from the grill when done and place on a plate an brush the other side with the remainder of the barbecue sauce and serve.  If you do a salad I strongly encourage doubling this sauce recipe and use it as your salad dressing, IT IS AMAZING!!!!!

Barbecue Balsamic Glazed Chicken

1 lb. Boneless Chicken Breast

2 TBSP. Olive Oil

2 tsp. onion powder

2 tsp. paprika

salt and pepper

2 TBSP. honey

2 TBSP Balsamic Vinegar

2 TBSP. Barbecue Sauce(I use Sweet Baby Rays)

1 clove of garlic, grated

Add chicken breast and olive oil to a Ziploc bag, in a small jar or bowl, combine onion powder, paprika, salt & pepper and combine.  Sprinkle spices over chicken and smush together to rub spices on chicken, set aside.  In same bowl or jar, combine honey, vinegar, barbecue sauce and garlic and mix well.  In a grill pan or outside grill, over medium heat, grill chicken 4 to 5 minutes, flip and glaze that side with honey mixture.  Grill another 4 to 5 minutes, until done, then put on a plate and glaze unglazed side.  Make additional sauce and it makes a wonderful dressing to go on a side or to stir into rice to complete the meal.

This recipe was shared at The Country Cook’s Link up Party

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Lighten Up Barbecue Meatloaf

 

 

barbecue meatloaf

This is hands down, my daughter’s favorite recipe.  The first time I made, we ate it all in a day, then I made it again a week later and it away just as fast as the first one.  I’ve been making ever since, and it still disappears in a day.  It’s super simple and basically healthy for you, You just can’t beat that!

 

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Lean ground beef (you use turkey, but I didn’t have any & I use what I have!) whole wheat bread crumbs, egg white, Worcestershire sauce, onion & barbecue sauce

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Mix everything together

barbecue meatloaf 010Put it a foil lined pan

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Top with barbecue sauce and bake for an hour and let it stand for 5 minutes before slicing

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Lighten Up Barbecue Meatloaf

  • Time: 1 and 15 minutes
  • Print

1 lb. of lean ground meat or turkey

1/2 cup whole wheat bread crumbs

1 cup chopped onions

1 cup of barbecue sauce, divided

2 TBSP Worcestershire sauce

2 egg whites

salt & pepper

Preheat oven to 350.  Line baking sheet with foil.  In a large bowl combine beef/turkey, bread crumbs, onion, 1/2 cup of barbecue sauce, Worcestershire sauce, egg whites and salt & pepper, mix until combined.  Put meatloaf on baking sheet making into a loaf shape.  Spread remaining barbecue sauce on top of meatloaf and bake for 1 hour.  Let it stand before cutting.

This recipe was featured on joybeewhatsfordinner great ideas Thursday.  It’s a great site that you should visit!

 

Spicy Pulled Pork Sliders

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Every July, we usually have a nice little party, with family and a few friends before the fireworks. Now you’ll notice I didn’t say we did this on the 4th, that’s because in my little town, we have fireworks generally on the 3rd or the 5th because it’s cheaper!  No one has a problem with that, because we really have a great show.  For a very small town, we really get our moneys worth.

In hosting this little get together, I’ve learned a few things.  One, do as many make ahead dishes as possible, and pulled pork is great a dish to make ahead.  This past Christmas, I did pulled pork sandwiches for my husband’s family and it work out perfectly.  All the kids have sort of grown up and they have families of their own to go to, so a the end of the day everyone gathered together for just a few little bites, and everyone loved the pulled pork!

I did something different this time than I usually do, I put a rub on the pork before putting it in the crock pot and it added a lot more flavor to the pork.  The rub is a rub I’ve put on ham for years and I don’t know why I never put it on the pulled pork, but I didn’t until now, and it made a big difference. It’s a simple rub that actually will be coming out in Gooseberry Patch Cookbook this fall, “Christmas at Grandma’s”, it’s just paprika, onion powder, and brown sugar.

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The night before I put my pork in the crock pot, I put the rub on the pork and refrigerated over night, then in the morning I quartered a large onion and put in the bottom of the crock pot, put the pork on top, then top the pork with a can of chipotle chili’s.  If your a little afraid of the heat, add only 1/2 a can of chili’s to the pork, and freeze the other half of can for a future use.

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Cook in the slow cooker for 8 to 10 hours until it completely falls apart when you pull on it with a fork.  After you pull the pork apart and drain the cooking liquid out of the crock pot, return the pork to the crock pot and I use Sweet Baby Rays barbecue sauce, and pour the whole bottle over the shredded pork and coat all the pork.  Cook for another hour on low.

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I found some sweet Hawaiian rolls to serve them on, and it was so good.  Sweet bread with a little heat from the pork, yum!!!!!!!

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I actually had a sandwich the night I cooked everything, the 1st of July and I’m not really serving it until July 3rd and it only gets better as it sits!  Anything that gets better the longer it sits is an awesome make ahead holiday dish.

Recipe:

Rub:

1 cup of paprika

3 1/2 TBSP brown sugar

1/2 tsp. onion powder

Mix together.  Rub will last at least 6 months. Use on any pork or chicken product.

Let it sit overnight if possible., then in the morning

4 – 5 lb. pork butt

1 onion

1 can of chipotle peppers

12 oz. of Dr. Pepper

1 18 oz. bottle of barbecue sauce ( I like Sweet Baby Rays)

24 Slider Rolls ( I used Hawaiian Rolls)

Quarter your onion and put in the bottom of slow cooker, top with your pork butt, then add your chipotle peppers and pour the Dr. Pepper.  Cook on low for 8 to 10 hours until it falls apart. Take your pork out of the crock pot, pour out your juices, shred your pork and top with barbecue sauce and heat through for about an hour. Serve on rolls.  I think you may get more than 24 sandwiches out this recipe, depending on how much you serve on each roll.