Tag: bbq sauce

Dry-Rub Chicken with Honey Barbecue Sauce

Dry-Rub Chicken with Honey Barbecue Sauce

by Pam on July 9, 2013

This was a quick and easy Cooking Light[1] recipe that we all enjoyed. I adapted the dry-rub to work with what I had on hand and it turned out super flavorful. I liked the sauce – it was simple and delicious. I served this chicken with the Garlic-Parmesan Grilled Corn on the Cob[2] and the Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins[3] for a tasty and healthy meal.

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired.  Enjoy.

 



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Dry-Rub Chicken with Honey Barbecue Sauce




Yield: 2-4

Prep Time: 10 min.

Cook Time: 20-25 min.



Ingredients:

Chicken:

2 boneless skinless chicken breasts, cut in half
Paprika, to taste
Steak (or chicken) seasoning, to taste (I used Montreal Steak Seasoning)
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste

Honey Barbecue Sauce:

1/2 cup of ketchup
Juice of 1 lemon
2 tbsp cider vinegar
2 tbsp honey
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Garlic-Parmesan Grilled Corn on the Cob (www.gordon-ramsay-recipe.com)
  3. ^ Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Ginger-Molasses Cookies

Ginger-Molasses Cookies

by Pam on December 12, 2013

I saw this recipe on Ina Garten’s site[1] and wanted to make them for my kids’ school lunches this week. I wasn’t sure if they would like the crystallized ginger so I had them try it first. My daughter said it was spicy. My son said it was weird and NOT in a good way. After hearing their opinions I decided to only add 2 tbsp of the crystallized ginger instead of  the 1 1/4 cups that the recipe called for. I am glad I did because my kids loved these cookies and have been happily gobbling them up.

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll  each cookie in the bowl of granulated sugar and place them on the sheet pans.

Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.



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Ginger-Molasses Cookies




Yield: 16 cookies

Prep Time: 10 min.

Cook Time: 13 min.

Total Time: 23 min.



Ingredients:

2 1/4 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp kosher salt
1 cup brown sugar
1/4 cup vegetable oil
1/3 cup molasses
1 jumbo egg
2 tbsp crystallized ginger, chopped
White sugar, for rolling the cookies in

Directions:

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans. Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

  1. ^ Ina Garten’s site (www.barefootcontessa.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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