Buffalo Sauce Recipe

Anybody, who at least eats non-vegetarian food, will agree with me that eating buffalo wings is simple heavenly. Even though we have different opinions on how the wings should taste (hot and spicy, sweet and spicy, Teriyaki-style, mild and sweet, etc.), the best way to have them is with delicious sauce. Whether you're baking or deep frying your wings, the recipes mentioned in the article will definitely increase the delight of eating wings. Hence, we won't wait any longer and start cooking immediately.

Buffalo Chicken Wings Sauce Recipe

Making buffalo wing sauce from scratch is so much better than emptying any store bought bottle. The flavor is rich because you'll be using fresh ingredients for your recipes. Which is why, I think you should try these hot sauce recipes mentioned below.

Sauce Recipe 1

Ingredients

• 5 tablespoons tomato sauce
• 4 tablespoons brown sugar
• 1 stick butter
• 1 teaspoon oregano, fresh
• teaspoon garlic
• teaspoon onion powder
• teaspoon white pepper
• teaspoon chili powder
• teaspoon salt
• Beer, for taste
• Hot sauce, for taste

Directions

To make this best sauce recipe, take a medium pan, and melt the butter and brown sugar properly. Mix properly and then add in the tomato and hot sauce as well. After everything is mixed well, add garlic, white pepper powder, chili powder, onion powder, salt, and oregano. Add a splash of beer to enhance the taste of your sauce. Keep stirring occasionally as the mixture combines. Once the sauce is thick enough and ready, toss it over the wings generously.

Sauce Recipe 2

Ingredients

• 8 oz Ranch dressing
• cup blue cheese, crumbled
• teaspoon cayenne pepper

Directions

To make the blue cheese buffalo dipping sauce recipe, take a medium bowl to empty the dressing, sprinkle in the crumbled blue cheese, and add the cayenne pepper. Mix everything properly and do a taste test. Once your wings are done, serve this sauce on the side.

Sauce Recipe 3

Ingredients

• 2 teaspoons Worcestershire sauce
• 2 teaspoons spicy mustard
• 1 cups barbecue sauce
• cup honey
• Tabasco, for taste
• Salt and black pepper, for taste

Directions

To make this easy sauce recipe, take a pan and mix barbecue sauce, spicy mustard, Worcestershire sauce, honey, and Tabasco together. Heat the pan till the sauce combines and turns thick. Do a taste test and add salt and pepper accordingly. Use this sauce over your deep-fried chicken wings.

Sauce Recipe 4

Ingredients

• 4 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 cup water
• teaspoon sugar

Directions

To make this buffalo wing sauce recipe, take a pan to mix oyster sauce, sugar, soy sauce, water, and dry sherry together. Keep the heat at medium-low, place a cover on the pan, and let it cook for about 10 minutes. Take the cover off and let the sauce cook uncovered some more time. Once the sauce is thick enough, baste your baked chicken wings with it.

Sauce Recipe 5

Ingredients

• 3 tablespoons unsalted butter
• cup honey mustard
• cup cayenne pepper hot sauce
• Salt and black pepper, for taste

Directions

To make our final sauce recipe, take a medium pan to combine honey mustard, butter, cayenne pepper hot sauce, salt and pepper properly. Stir everything and let the sauce cook on medium-low heat for about 5 minutes. Once the sauce is thick enough, serve it warm with hot buffalo wings.

These buffalo sauce recipes are really easy to prepare as the ingredients are very few and the directions are simple. So next time when you're ready to cook wings, don't serve the wings dry. Try these recipes and have a ball of a time eating them.

Continue

Teriyaki Chicken

One of the cooking styles used in Japanese cooking is teriyaki, where food is either broiled or grilled. The word teriyaki is of Japanese origin. Teri stands for shine or glaze given to the food by the sugar content in the sauce used for cooking, while yaki stands for the broiling or grilling the food. More often than not, it was meat, which was cooked in the teriyaki style, where traditionally the meat pieces were either dipped in the sauce or brushed with the sauce a number of times, before the meat pieces are cooked. The ingredients used to make the teriyaki sauce are soy sauce, mirin, sugar or honey. Normally the ingredients are mixed together and then boiled to reduce it to the thickness, which one wants. The meat is then left in the sauce before it is grilled or broiled. This sauce tastes the best with chicken. One can easily make teriyaki chicken at home without having to buy the sauce from the store. These recipes will prove to be of great help for making wonderful chicken dishes at home.

How to Make Teriyaki Chicken

It is important to note that different ingredients like sesame, garlic, pineapple juice may also be added to the teriyaki sauce. However in traditional Japanese food these ingredients were not added to the recipe. One of the method used these days is to cook meat first and them pour the sauce on the cooked meat, however it is not the traditional method of making teriyaki chicken or any other meat dish using teriyaki sauce.

Japanese Style
There are many versions of the teriyaki chicken, which you will come across. However, to make teriyaki sauce does not take long either. The sauce can also be used in the teriyaki chicken stir fry recipe as well.

Ingredients

• pounds chicken breasts or thighs
• 4 tbsp mirin
• 2 tbsp sake
• 4 tbsp soy sauce
• 2 tbsp sugar
• 2 to 4 tbsp vegetable oil

Method

• Clean the chicken pieces and using a fork poke the pieces.
• In a mixing bowl, mix mirin, sake, soy sauce and sugar together.
• Continue to stir, till sugar is dissolved.
• Pour the mixture on the chicken pieces and place the refrigerator for half an hour.
• In a frying pan, heat vegetable oil.
• Fry the chicken pieces on medium heat till the skin is browned.
• Change the sides of chicken and fry the other side as well.
• After the chicken is browned, pour the marinating sauce on the chicken pieces.
• Cover the pan and let the chicken cook on low heat till it is done.
• Once the chicken is done, open the lid and let the sauce simmer till it becomes thick.
• Slice the chicken pieces and serve with rice.

Wings
Although traditionally chicken wings are made by frying chicken in oil, in this recipe we are going to broil the chicken pieces for sometime, before we place them in the crockpot. Making chicken wings using this recipe is very healthy as well. Now we will see how to cook chicken wings with teriyaki sauce.

Ingredients

• 16 chicken wings
• cup dry sherry
• 1 cup soy sauce
• 1 cup brown sugar
• 1 large onion, chopped
• 2 tsp ground ginger
• 2 cloves garlic, minced
• Salt and pepper to taste
• Scallion for garnishing

Method

• After the chicken wings are washed, pat dry them and remove the wing tips.
• At the joint of the chicken wings make two sections.
• Sprinkle salt and pepper on the chicken wings.
• Keep them aside for 10 to 15 minutes.
• Now place them on a broiler pan and broil the pieces for 10 to 12 minutes on each side, till the wings are brown in color.
• In the mean time, in a mixing bowl combine chopped onion, brown sugar, soy sauce, sherry, ginger and garlic.
• After the chicken wings are done, place them in a crockpot and pour the sauce on the wings.
• Stir the sauce, so that all the pieces are well soaked in the sauce.
• Cover the crockpot and let the chicken pieces cook on low for 4 to 5 hours till they are well cooked.
• Ensure that you do stir a couple of times in between, when the pieces are cooking.
• Sprinkle scallions on the chicken and serve warm.

Teriyaki chicken can be garnished using minced ginger as well. If you do not want to fry chicken, then it is best to broil the chicken, before you let it cook in the teriyaki sauce. As far as possible, let the chicken cook on low heat for it to taste better.

Continue

Easy Chicken Recipes

Whether cooking for a single person or for a crowd, chicken is an all time favorite dish just about everywhere in the world. Whether deep-fried, pan-fried, stewed, grilled, roasted, and made into salads, chicken is versatile, easy to make, and delicious. When had without its skin, chicken is also low in calories and fat, and is a great source of protein. Given below are a few easy chicken recipes that will have your family and friends smacking their lips and asking for more.

Baked Chicken Italian Style

4 Chicken Breasts, large, without skin, cut into halves
3 Eggs, large
1 cup Parmesan Cheese, grated
1 cup Breadcrumbs
cup Italian Salad Dressing
cup Butter

Wash the pieces of chicken and use paper towels to pat them dry. Beat up the eggs and dip the chicken into them. Combine the bread crumbs and cheese, and coat the chicken with this mix. Then, place the chicken on a greased baking sheet, drizzle salad dressing over them, put some butter on each chicken piece, and bake for about 45 minutes at 350-400 degrees.

Chicken Lollipop

8 wings of Chicken
1 Egg
1 cup Breadcrumbs
1 tbsp Corn flour
1 tbsp White pepper
1/2 tsp Salt
Oil for deep-frying
Ajinomoto, a pinch (optional)

Beat the egg in a bowl, and then add the breadcrumbs, corn flour, salt, pepper and ajinomoto, and beat them all together into a batter. Now put the chicken wings into the batter and coat them well with it. Then, heat some oil in a pan and deep-fry the pieces of chicken one at a time, until they become golden brown in color.

Chicken Spicy Tikka

1.5 lb Chicken Breasts, boneless, cut into 2-inch pieces
1 cup Yogurt
4 cloves of Garlic
1-inch piece of Ginger
1 tsp of Mixed Spices (powdered cinnamon, cloves, and cardamom)
2 tsp Red Chili Powder
Salt to taste
Melted Butter, for basting

Make a paste of the garlic and ginger. Add this paste, the mixed spices, red chili powder, and salt into the yogurt and mix well. Then put the pieces of chicken into this yogurt mix and marinate for about a couple of hours, or even overnight. The, skewer the pieces of chicken and cook on a charcoal grill, turning them over occasionally and basting frequently, until done. Serve with pieces of lemon, slices of cucumber and raw onions.

Chicken Mayonnaise Salad

4 chicken breasts, boneless and skinless, cut into halves
1/2 cup mayonnaise
4 eggs, boiled, peeled and sliced
3 green onions, chopped
1 apple, diced
3 stalks of celery, sliced thinly
1/2 cup sweet pickle relish
1 8-oz can of pineapple chunks, reserving the juice
1 cup pecans, chopped
1/4 cup fresh cilantro, chopped
Fajita seasoning

Put water in a large sized pot and bring it to a boil, then add the chicken into it and cook for about 20 minutes, or until done. Then, drain off the water, and after allowing the chicken to cool, chop it into small bite sized pieces. Next, place the chicken, apple, eggs, relish, onions, pineapple - along with a little of the juice, fajita seasoning, pecans, cilantro, celery, and mayonnaise, and toss together lightly.

Chicken Stew la Portuguese

1, 3-lbs broiler fryer, without skin, chopped into 8 pieces
2 tbsp olive oil
3/4 cup red wine, dry
3/4 cup Port Wine
1/3 cup orange juice
2/3 cup can of crushed tomatoes
4 oz boiled or baked ham, cut into half inch cubes
1 lb new potatoes, unpeeled and quartered
1/4 cup green olives, thickly sliced
1 lb spinach trimmed and rinsed, cut into half-inch wide strips

Heat the olive oil over moderate heat for about a minute in a 12-inch sized skillet, then adding the chicken and saut for about 10 minutes, turning over frequently. Then put the chicken in a dish and keep aside and discard the left over drippings in the skillet. Add the red wine and port wine into the skillet, and increasing the heat, allow it to come to a boil. Then add the olives, ham, potatoes, orange juice, and tomatoes and let it all come to a boil once more. Then add in the chicken, and covering the skillet, reduce the heat and let it cook until the potatoes and chicken become tender, then add the spinach in and cook for another 10 minutes.

Continue

Tomato Sauce Substitutes

Tomato sauce is one of the most common sauce made primarily out of tomatoes. It is a product prepared by cooking fresh tomatoes down in to a medium thick sauce which is strained to remove seeds and peels. Due to its rich flavor, low liquid content, very soft flesh that breaks down easily, and the right composition to thicken up into a sauce when cooked, tomato serves as the best option for preparing the sauce. The simplest tomato sauce consists of chopped tomato flesh, cooked in a little olive oil, simmered until it loses its raw savor and then flavored with salt.

Tomato sauce serves as a base or an addition to different sauces and soup recipes. It is commonly served as a part of a dish rather than as a condiment or seasoning. Although the sauce goes well with both meat and vegetables, it is best known as sauce for Italian pasta dishes. The sauce is less concentrated than tomato paste and has a thinner consistency than tomato puree. Water or any other flavored liquid like stock or wine is usually added to the sauce to keep it from drying out too much. While cooking tomato sauce puree, onion and garlic are often sweated or sauted at the beginning before the tomato is added. Other seasonings include basil, oregano, parsley, spicy red pepper or black pepper and ground or chopped meat.

Substitute 1: Tomato paste serves as the easiest substitute for tomato sauce. To substitute tomato paste for one cup of tomato sauce, mix cup tomato paste with 1 cup water and then season with salt, if needed.

Substitute 2: Besides this, one can substitute canned tomatoes for the sauce by blending 1 cup canned, stewed tomatoes with water until it reaches a smooth consistency.

Substitute 3: Likewise, one can also use tomato juice as a substitute. For cup tomato sauce and cup water, 1 cup tomato juice plus dash of salt and sugar can be used.

Substitute 4: Another option which comes extremely handy is tomato puree. For cup tomato sauce and cup water, 1 cup tomato puree plus dash of salt and sugar can be used.

Substitute 5: Another readily available substitute is tomato ketchup. For cup tomato sauce and 1 cup water, 2 cups of tomato ketchup can be used.

Substitute 6: Although not so commonly used, tomato soup also serves as a great substitute. In fact, 1 can (10 oz) tomato soup can substitute 1 cup of tomato sauce plus cup of water.

While using these substitutes be careful about the consistency. This is because ketchup, tomato puree or juice and fresh tomatoes have more liquid than tomato paste, hence one should reduce the liquid in the recipes that require thicker concentration. For example, if you mix 1 tsp of tomato paste with 1 cup of water, you get something that has nearly same consistency as canned tomato sauce. So you should use canned sauce in your recipe instead of 1 cup of liquid and 1 tsp of paste.

The aforementioned substitutes are not only easy to prepare but they offer same flavor and texture to the food items. So the days when you are out of tomato sauce, prepare or grab any of these substitutes, use in your recipes and enjoy with your loved ones.

Continue

Herbs for Cooking

Humans have been using the herbs since ancient time. Be it cooking or medicinal purpose, herbs play an essential role in our day-to-day life. Speaking about the herbs used for cooking, there are several culinary herbs that are used either in fresh form or dried form. They are meant to flavor the meals, thus lowering the use of salt, sugar and at the same time, making the dishes tasteful. In addition to flavoring the dishes, many herbs contain high amounts of active ingredients and antioxidants, which are responsible for protecting the body against certain diseases.

Herbs for Cooking

Most of the traditional cuisines are cooked with special culinary herbs. In fact, herbs can make an ordinary dish into a special one. The best way to start using herbs in cooking is to understand the flavors and benefits of culinary herbs. Doing so will help to create your own special delicious recipe enriched with flavorful herbs. Following are some of the herbs commonly used for the cooking purposes.

Basil
Basil, having spicy aniseed aroma, is usually used in the tomato recipes. Fresh and dried basil leaves are used for seasoning various dishes. There are different types of basil, of which the most flavorful are the sweet and purple basil. Basil leaves paired with garlic make a delightful dish.

Fennel
Both fennel leaves and seeds are used in cooking. The flavor resembles that of aniseed, except that it is mild and sweet. Fennel seed is used in the preparation of fish curry, meat recipes and sausages, whereas chopped leaves are added in salads and other vegetable dishes.

Mint
Mint is a common culinary herb found in many varieties, namely, peppermint, apple mint, lemon mint and chocolate mint. Mint tea is used for the therapeutic purposes. In cooking, mint leaves are used for seasoning lamb, fish and poultry recipes. It is also used in salad dressings and preparation of sauces.

Oregano
Oregano or wild marjoram is available in fresh leaves. Its warm, aromatic flavor and robust taste makes it a wonderful culinary herb. Oregano is used for flavoring the vegetable, fish and meat recipes since ancient times. Chopped leaves of oregano are used for seasoning Greek, Mexican and Italian cuisines.

Parsley
The flavor of parsley is mild and non obtrusive. Fresh leaves of parsley are used for garnishing the salads, vegetable and legume recipes. You can use parsley in any type of recipe. It blends well with other culinary herbs like basil, mint and oregano. Many people prefer adding dried parsley leaves in the preparation of sauces.

Rosemary
Rosemary is best paired with garlic and thyme to flavor roasted lamb and other stewed meats. It has tea like aroma and pine like flavor. Fresh and dried rosemary leaves are used in cooking vegetables, fish and poultry.

Sage
Sage has a distinctive musty and smoky aroma. Its leaves are used either in fresh or dried form. Sage is used for adding flavor to poultry, lamb and sausages. Fresh chopped sage leaves are added in salads and pickles. Ground sage is used to marinate fish and meat before cooking.

Thyme
Thyme is used especially in French cuisines. Its flavor resembles that of mint. It is used in soups, sauces and also in fish, poultry and meat recipes. Fresh thyme leaves are available in summer months, whereas dried leaves are found throughout the year.

You can grow all these culinary herbs in garden or in the containers (in case of limited land). They are easy to grow and develop faster than any other plants. In majority of the herbs, the leaf portion is the most flavorful. For such culinary herbs, you can delay flowering by regular harvesting of the leaves. Once they start flowering, you can cut the stalk to promote a bushy growth. Well! Explore your culinary talent by using these flavorful herbs to make each meal extraordinary.

Continue

Grilled Garlic Shrimp Recipes

Planning for a barbecue night often leaves me in a soup. Weekends are fun when one spends time with family and friends. A great time in the outdoors away from the daily grind refreshes ones mind and body! Good food is obviously the order of the day. Seafood rates high on the list of many! Well, grilling is an easier way to get around cooking delectable items in order to satiate taste buds. That's when I came across some useful grilled shrimp recipes. Shrimp can be used as an interesting starter dish to be served with other seafood varieties.

Recipe 1

Ingredients
Tomato sauce ( cup)
Red wine vinegar (2 tablespoons)
Garlic - minced (3 cloves)
Olive oil (1/3 cup)
Fresh basil (2 tablespoons)
Cayenne pepper ( teaspoon)
Salt ( teaspoon)
Fresh shrimp - peeled and de-veined (2 pounds)
Skewers

Preparation
Take a large bowl and add the tomato sauce, garlic, olive oil along with red wine vinegar into this. Use some basil, cayenne pepper and salt for seasoning. Place the shrimp in this bowl and allow it to be coated evenly with the preparation. Now, refrigerate it for half an hour. You can keep stirring it in between. Meanwhile, preheat the grill to a setting of medium heat. The shrimp need to be threaded onto the skewers for the grilling process. Oil the grill grate lightly and cook the shrimp on the preheated grill for at least 2 minutes on both sides. Serve hot!

Recipe 2

Ingredients
Medium de-veined and shelled shrimp (1 pound)
Crushed red pepper ( teaspoon)
Chopped cilantro (3 tablespoons)
Tequila (2 tablespoons)
Lime juice (1 tablespoon)
Olive oil (3 tablespoons)
Minced garlic (2 large cloves)
Salt ( teaspoon)
Metal Skewers

Preparation
Take a large bowl and place the tequila, olive oil, lime juice, red pepper and cilantro into this. Add some salt over these ingredients. Blend all these ingredients well. Next, add the shrimp to the bowl that contains the marinade. Ensure the shrimp are coated well. Allow it to marinate completely for at least half an hour in the refrigerator.

After this, slide the shrimp onto the skewers. Grill the shrimp over flames for over 2 minutes on both sides. Serve hot!

Recipe 3

Ingredients
Garlic cloves - chopped (5 to 6)
Ginger - grated (2 to 3 teaspoons)
Lemon squeezed ()
Shrimp with shell ( pounds)
Teriyaki sauce (1 cup)
Clamato juice (2 cups)

Preparation
First, you need to combine the ginger, teriyaki sauce, clamato juice and lemon juice in a large bowl. Also add garlic and combine it well. Use a scissor to remove the shell of the shrimp to get rid of the black vein. Keep the shell of the shrimp on and place in a bowl. Next, put all the marinade prepared over the shrimp. Allow it to marinate for half an hour. Grill on medium heat for 2 minutes and make sure you grill both sides for at least 2 minutes.

Use these grilled shrimp recipes for all your outdoor cookouts and I am sure you will have many more requests for second helpings!

Continue

Chicken Stir-fry Recipes

A chicken dish prepared in any form tastes delicious. Whether you fry the batter-coated chicken, grill it or make a stir-fry chicken dish, it converts every meal into something special. This makes chicken a very popular food in almost all cuisines of the world. Relatively cheaper than other meat alternatives, it is healthy and nutritious food for all. If you are tired of the regular grilled and baked chicken, try making stir-fry recipe loaded with healthy vegetables.

Easy Chicken Stir-fry

Ingredients

• 1 pound chicken breasts (boneless and skinless)
• cup green peas
• pound mushroom
• 2 medium-sized carrots
• 1 small can of water chestnuts
• 2 teaspoons vegetable oil
• 2 tablespoons hoisin sauce

Directions for Preparation

First of all, wash and prepare the veggies, you need to peel carrots. Run water through peas in a colander and keep aside. Simultaneously, make thick slices out the carrots and mushrooms. Also, drain water chestnuts. Place chicken in a cutting board and make pieces (2 inch by 2 inch size). Once you are done preparing these ingredients, preheat a wok over high heat. Pour cooking oil and cook chicken. As it is almost cooked, stir in vegetables including water chestnut. Turning constantly, cook chicken and vegetable for 10-15 minutes. Add 2 tablespoons hoisin sauce and stir well to coat the vegetables with sauce. This chicken stir-fry preparation is served best with plain or brown rice.
Chicken Stir-fry with Peanut Sauce

Ingredients for Stir-fry

• 6 ounces chicken breast (cut into strips)
• 3 cups chopped vegetables
• 2 cloves garlic (minced)
• 1 teaspoon freshly minced ginger
• 1 teaspoon sesame oil
• Vegetable oil cooking spray

Ingredients for Peanut Sauce

• 1 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 teaspoon low-sodium soy sauce
• Hot chili sauce (as per taste)

Directions for Preparation

Preheat a nonstick skillet over medium high heat. Coat pan with cooking spray and saute chicken pieces till they are cooked through. Remove cooked chicken from pan. Heat pan again and pour sesame oil. Add garlic, saute for 1 minute and then add ginger. To this, stir in chopped vegetables and cook. When vegetables turn soft and tender, add chicken and stir-fry for 3-4 minutes. Sprinkle salt and pepper as per your taste. Now, let's work on chicken stir-fry sauce. For this, whisk together 1 tablespoons hot water with peanut sauce in a saucepan. Stir in soy sauce, vinegar and chili sauce. Blend well the concoction. Serve the stir-fried chicken and peanut sauce with brown rice.

Spicy Chicken Stir-fry

Ingredients

• 1 pound boneless chicken (prepared into pieces)
• 1 packet frozen stir-fry vegetables
• cup cooking oil
• cup vinegar
• cup teriyaki glaze
• 1 tablespoon Tabasco sauce
• teaspoon salt
• teaspoon pepper
• Chili powder as per taste

Directions for Preparation

For this easy chicken recipe, heat oil over a medium high heat in a wok or frying pan. Cook chicken till it is partly done. Add vinegar and vegetables. Stir often and cook until vegetables become tender. Drain oil and vinegar as far as possible. Following this add teriyaki glaze, Tabasco sauce, salt, pepper and chili powder. Stir and cook for 10-15 minutes. Garnish with chopped cilantro leaves and your spicy chicken stir-fry is ready to serve.

Simple to cook and less time-consuming, you can prepare yummy chicken stir-fry dishes for a perfect meal. And to minimize oil, substitute 2 tablespoons chicken broth for 1 tablespoon oil. Include this healthy chicken stir-fry recipe in the weekend menu and reduce your calorie intake. For a different flavor, you can add varied vegetables, herbs and condiments of your preferred choice.

Continue

How to Make BBQ Chicken in the Oven

Barbecue chicken is one of easiest and the most delicious recipes one can ever try, all round the globe. There are many ways to make this chicken and many recipes to prepare the main ingredient, the barbecue sauce. BBQ is a good option when you're out camping, or on a sunny holiday afternoon, or even if you are simply bored of cooking a heavy meal!

The best food combination to savor along with some yummy barbecue chicken is salads and nachos. Being one of the fastest and the simplest recipes of fried chicken, you can serve this mouth-watering preparation with a number of side dishes. Many people usually prepare barbecue chicken on the grill, but it can also be made in the oven. Find out how to make bbq chicken in the oven, topped with some yummy barbecue sauce!

Instructions for Cooking BBQ Chicken in the Oven

Barbecue chicken is usually made on the grill, which turns out half cooked and tasteless, many times. The oven on the other hand helps cook this chicken (bone and boneless), very well giving it a similar taste to the grilled type. All across the world there are many ways in which this bbq chicken is made, by using native spices and roasting techniques. Here are some delicious barbecue recipes, so, feast away!

Basic BBQ Sauce Chicken
Ingredients

• 2 pounds chicken breasts
• Kosher salt
• 1 tsp. olive oil
• cup catsup
• teaspoon garlic powder
• teaspoon crushed red pepper
• onion, chopped
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 1 teaspoon of Worcestershire sauce

Directions
For the sauce, mix the catsup, onion, brown sugar, mustard, garlic powder, pepper and Worcestershire sauce together in the sauce pan. Cook it for about 2 minutes and check till the onions get tender. After preparing this homemade bbq sauce, preheat the oven to about 375 degree F and heat some olive oil in a skillet. Season the chicken with salt and pepper, grill it till the sides are browned and then spread the sauce evenly all over the chicken. Cover it with an aluminum foil and bake it for 30 minutes till the chicken is tender and cooked.

Mustard BBQ Sauce Chicken
Ingredients

• 1 cup prepared yellow mustard
• 1/2 cup balsamic vinegar
• 1/3 cup brown sugar
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon cayenne
• 1 broiler-fryer chicken (3 lb.)
• 1 scotch bonnet pepper, chopped

Directions
For this procedure, once you prepare the mustard bbq sauce, season the chicken with lime, salt and pepper, and keep this in a plastic bag. Refrigerate it overnight. Then next day, preheat the oven to about 450 degree F and in the mean time, blend the bbq sauce with the chopped pepper. Arrange the chicken in the baking dish of the oven by brushing with olive oil and bake it for about 20 minutes. Then pour the sauce on the chicken and then again bake it for more 30 minutes till the flavors are seeped in. Serve it with some fresh salad and lemon juice.

With these delicious recipes, with various types of sauces, I am sure you can't wait to start cooking! So, enjoy this finger licking barbecue chicken with your favorite dressings and other delicious preparations.

Continue

Best Crockpot Recipes

I simply love the food cooked in a crockpot. It is a method of cooking food slowly, in a pressure cooker. As the temperature inside a crockpot is very low, it requires long hours of cooking , but the advantage is that even the toughest of meats can become very tender and juicy after cooking them in a crockpot. In all my parties, I always serve meats cooked in a crockpot. If you too are looking for easy recipes, then here are some which I have handpicked out of my list of top ten chicken recipes.

Creamy Chicken

Ingredients Required: Vegetables such as carrots, beans, peas, celery, broccoli (finely chopped), A tin of "cream of tomato" soup, one kg chicken (cleaned, skin removed, cut into pieces), olive oil, ginger powder, garlic paste, salt and pepper

Procedure: Put two teaspoons of olive oil in the crockpot. Add half a teaspoon of ginger powder and one teaspoon of garlic paste to the oil. After about thirty seconds, add vegetables to the oil. Stir well, so that the vegetables are covered with oil and the ginger garlic paste. Now put the chicken pieces in the crockpot and also pour the cream of tomato soup on top. Add one teaspoon of thyme and salt/pepper to taste. Remember not to add water. Now close the lid and let it cook on low for about six hours. If you have less time, you can cook on high for three hours. (I prefer cooking it for six hours). After about six hours, open the lid and transfer the chicken to a dish. Garnish with mint and coriander leaves and the delicious, creamy chicken is now ready to be served.

Barbecue Chicken

Ingredients Required: Chicken (washed, skin removed, cut into pieces), brown sugar, Worcestershire sauce, ketchup

Procedure: Take a bowl and combine one cup ketchup, half cup brown sugar and four tablespoons of Worcestershire sauce in it. Use a spatula so that they get blended properly. Now keep the crockpot on stove top and put the chicken pieces in it. Pour the mixture prepared earlier on the chicken and close the lid. Cook for about eight hours on slow or four hours on high. After eight hours, your crunchy barbecue chicken will be ready.

Chicken Noodles

Ingredients Required: Chicken breasts (Boneless), tin of cream of corn soup, tin of cream of chicken soup, sugar, flour, sour cream, ginger, garlic, noodles (precooked)

Procedure: Take about five chicken breasts and cut them into strips. Put these chicken strips into the crockpot. In a bowl, mix one cup flour, half cup sour cream,one teaspoon sugar and half a teaspoon of garlic powder. Now add the tinned soups to this mixture and using a spatula, blend them together. Now pour this mixture over the chicken. Put the lid and cook for about eight hours on low. After eight hours, take a dish and place the precooked noodles on it. The chicken will be ready now, so take it out of the crockpot and put it on the side of the noodles in the dish. Yummy noodles chicken are now ready.

After trying these recipes at home, I am sure that you too will agree that these are the best crockpot recipes. Crockpot cooking method is my favorite as you do not have to do anything while the chicken is being cooked. On top of that, the food cooked is scrumptious, and no other cooking method can beat its taste.

Continue

Grape Jelly Meatball Recipes

Random Trivia for a Food Connoisseur

According to the guidelines of the U.S. Department of Agriculture, 65% of a meatball should comprise meat.I adore trivia like that when it comes to my favorite food items and somehow it is fun to think of such trifles while feverishly gorging on the actual food. Very few non-vegetarians on earth can say no to meatballs. They are amazing. Simply divine. Bathe meatballs in some grape jelly sauce and that is when you reach this town called "lip-smackin'"! The combination does sound a little mismatched, but you won't know what it's really like unless you have tried it. So, here are five (well, technically six) recipes for you to try your hands at. Also, a lot of you do not prefer buying frozen meatballs and would rather make them from scratch at home. You will find a very detailed description of how exactly to go about that below as well.

But before we start, here's another piece of trivia to humor you:

The National Aeronautics and Space Administration's or NASA's round insignia is nicknamed the "meatball"!

INDEX

Glazed Grape Jelly Meatballs
Barbecued Grape Jelly Meatballs
Sweet and Sour Meatballs
Swedish Meatballs
Grape Jelly Meatballs with Ketchup

Some kitchen utilities that you will need to serve these meatballs are:




Chafing dish


Slow cooker


Colorful toothpicks
Now, we see the recipes.

Glazed Grape Jelly Meatballs


A perfect hors d'oeuvre, make 16 servings of this festive dish with the following.


Ingredients:

Eggs, 2 (beaten)
Grape Jelly, 1 12-ounce jar (preferably SMUCKER'S Concord Grape Jelly)
Chili sauce, 1 12-ounce bottle
Beef, 1 pound (ground)
Breadcrumbs, cup (fine, dry)
Onion, cup (chopped)
Milk, cup
Vegetable oil or butter, cup
Salt, 1 teaspoon
Worcestershire sauce, teaspoon
Pepper, teaspoon


Procedure:




Assemble the ingredients
to prepare the meat.


On a plate, loosen the
ground meat up a bit and
make a trough in the
meat lump with your fingers.

Break the two eggs on the meat pile. The eggs will act as binding agents to hold the meatballs together.


Add the salt...


...followed by the
chopped scallions


The crudely ground pepper
goes next.


Next, add the breadcrumbs and
mix well using your hands.The breadcrumbs prevent the meatballs from becoming too hard (cracker crumbs or oatmeal serve the same purpose).
Finally add the milk and the Worcestershire sauce and commingle thoroughly again.



You will be able to make about 3 dozen meatballs from the mixture. Now to make the meatballs, follow the steps given below.




Take 1 tablespoonful of the
meat mixture...


...into your palms at a time.


Roll the meat gently
to shape into a 1" ball.


Refrain from packing the meat too
firmly as it will affect the texture. Repeat.


All the meatballs should be
approximately of the same
shape and size so that the
cooking rate is equal for all.


Heat oil in a frypan on medium heat.
Place the meatballs in
the warm oil and let them
brown for 12 - 15 minutes.


The meatballs will gradually
change color.


Fried meatballs.Once done, place the meatballs on paper napkins in order to get rid of the excess oil.

Pour the chili sauce and the jelly into a nonstick skillet and heat the mixture on medium for 3 minutes. Do not stirring the concoction throughout this duration. Pour the liquid mixture into a bowl and place the same skillet back on the stove. Place the cooked meatballs into it and now pour the sauce jelly over them. Swirl the skillet lightly in order to cake each meatball well. Cover the skillet and heat it until a steady simmer sets in. Use a spatula to stir every 2 - 3 minutes. After 10 minutes, take the skillet off heat.

The meatballs coated with the sauce need to be then transferred to a chafing dish for serving. Place colorful toothpicks on the side for the guests to use for picking the meatballs up.

Note: You can also use ready-to-use frozen Italian-style meatballs for this recipe as well and use half and half instead of milk. Sauting a finely sliced onion and a little freshly ground garlic in a 1:1 mixture of and extra virgin olive oil (total cup) before adding the jelly and chili sauce to the skillet has a delectable flavor to offer, thus enhancing the taste of the sauce and the dish overall.
[ Top ]
Barbecued Grape Jelly Meatballs


All I shall say for this dish is "Yummmmmmmmmm!"


Ingredients:

Chili sauce, 1 bottle
Vinegar, bottle
Beef, 1 pounds (lean, ground)
Italian breadcrumbs, cup
Breadcrumbs, cup (regular)
Parmesan cheese, cup
Beer, cup
Brown sugar, cup
Grape jelly, cup
Lemon juice, 2 tablespoons
Parsley, 1 tablespoons
Worcestershire sauce, 1 tablespoon
Mustard, tablespoon
Onion, tablespoon (minced, dry)
Garlic powder, a pinch
Salt and Pepper


Procedure:

Preheat the oven to 356 F (180 C). Thoroughly mix the beef, the Italian and the regular breadcrumbs, Parmesan cheese, parsley, salt, pepper, and 3 tablespoons of chili sauce together. Take 1 tablespoonful of the meat mixture into your palms at a time and roll gently to shape into a 1" ball. Refrain from packing the meat too firmly as it will affect the texture. Repeat. All the meatballs should be approximately of the same shape and size so that the cooking rate is equal for all. Place these meatballs on a baking tray.


Meatballs on baking tray


Baked meatballsBake for about 20 minutes.

Take a saucepan and add the remaining chili sauce, vinegar, brown sugar, mustard, grape jelly, beer, Worcestershire sauce, lemon juice, powdered onion, and powdered garlic to it. Stir the mixture continuously and bring it to a boil. Check the thickness and add a little water if the consistency is too thick for your liking. Once the sauce has cooked enough and reached the desired consistency, take it off the stove. Pour this sauce over the baked meatballs and serve in a crock pot.

Note: Some people prefer using seafood sauce instead of chili sauce.
[ Top ]
Sweet and Sour Meatballs


Great to served with some mashed taters and Brussels sprouts, this dish will take about 2 hours and 35 minutes to cook. To make about 5 - 6 servings, you must have the following.


Ingredients:

Meatballs, 1 32-ounce bag (frozen)
Barbecue sauce, 1 18-ounce bottle (spicy)
Grape jelly, 1 9-ounce jar


Procedure:

In a slow cooker, commingle the barbecue sauce and the jelly with a spatula and then add the meatballs to the sauce. You can add a pinch or two of dried red pepper flakes to the mixture. Cook for 2 hours on high heat. Serve with some mashed potatoes and some steamed broccoli or Brussels sprouts.

A variation of this very recipe is given below.

You can make 12 servings of this appetizer with the following.


Ingredients:

Cocktail meatballs, 3 5-pound bags (frozen)
Chili Sauce, 2 12-ounce bottles
Grape jelly, 1 32-ounce jar
Cayenne pepper, 1 pinch


Procedure:

In a saucepan, add the jelly, sauce, and pepper and heat. Keep stirring until warm and uniformly mixed. Take it off the heat. Add the meatballs in a slow cooker and pour the sauce over them. Cook for anything between 3 - 4 hours (depending on how well the get cooked) on low. Garnish with chopped parsley before serving.
[ Top ]
Swedish Meatballs


Perfect for atop a pound of egg noodles that have been cooked al dente and coated in 2 tablespoons of molten butter, make 4 servings of this delectable dish with the following.


Ingredients:

White bread, 2 slices (torn, soaked briefly in about cup of milk, squeezed to dispel excess liquid)
Dill pickles, 2 (chopped)
Egg, 1
Onion, 1 (medium, finely chopped)
Beef, pound (ground)
Pork, pound (ground)
Veal, pound (ground)
Beef stock, 1 cup
Chicken stock, 1 cup
Italian parsley, cup (chopped)
Grape jelly, 2 tablespoons
Butter, 2 tablespoons
Flour, 2 tablespoons
Sour cream, 2 tablespoons
Allspice, 1 teaspoon
Salt, to taste
Pepper, to taste (freshly ground)
Gingersnap cookies, 5 (finely ground)


Gingersnap cookies
Procedure:

First, melt the butter over medium heat in a largish pan and throw in the chopped onions once warm. Saut and cook for 6 minutes until the bits soften and turn translucent. Mizzle flour from top and keep stirring to mix it well with the butter and onion bits.After a minute, pour in both the stock varieties and heat until it just starts to boil. Add salt and pepper at this point, bring the temperature down to low, and let a slow and steady simmer thrive.

In the meanwhile, loosen the ground meat types with your fingers and put them all in a single and large bowl. Add the soaked bread, egg, allspice, salt, and pepper and commingle really well with swift kneading motions.

Take 1 tablespoonful of the meat mixture into your palms at a time and roll gently to shape into a walnut-sized ball. Refrain from packing the meat too firmly as it will affect the texture. Repeat. All the meatballs should be approximately of the same shape and size so that the cooking rate is equal for all. Drop these into the gravy as soon as you are done shaping them one by one. Once you have exhausted the mean mixture, increase the heat to medium and let the meatballs cook in the simmering gravy for approximately 10 minutely. Keep stirring every 2 minutes. Pour the ground cookies into the gravy after that and stir to mix well. Let it cook for another minute and then add the sour cream and grape jelly to the pan. Stir to incorporate, cook on low heat for a while more and take them off heat. Garnish with parsley and pickle. Serve them on noodles or on their own - either way they are magic!

Note: You can also replace the grape jelly with currant or lingonberry jam with rather pleasing effects.
[ Top ]
Grape Jelly Meatballs with Ketchup


For 36 appetizing meatballs (approximately 6 servings) in 45 minutes, try this dish.


Ingredients:

Beef, 2 pounds (lean, ground)
Ketchup, 1 cup
Breadcrumbs, cup (chopped)
Lemon juice, cup
Grape jelly, cup
Parsley flakes, 1 tablespoon
Oregano, 2 teaspoons (dried)
Basil, 2 teaspoons (dried)
Garlic salt, teaspoon
Vegetable oil


Procedure:

Preheat oven to 350 F. In a large, clean mixing bowl, add the ground beef, breadcrumbs, parsley flakes, oregano, basil, and garlic salt. Commingle all the ingredients thoroughly. Take 1 tablespoonful of the meat mixture into your palms at a time and roll gently to shape into a 1" ball. Refrain from packing the meat too firmly as it will affect the texture. Repeat. All the meatballs should be approximately of the same shape and size so that the cooking rate is equal for all. Heat the oil in a skillet and fry the meatballs until they turn brown all over. Brown in a large skillet. Place meatballs on a baking pan. In the meanwhile, whisk the ketchup, grape jelly, and lemon juice to mix well. Place the brown meatballs on a baking tray, pour the jelly sauce uniformly over them and bake for a good 35 minutes.
As queer as the combination seems, grape jelly meatballs are delectable. Serve them atop spaghetti, plain rice, pasta, bread with shredded mozzarella cheese melted on top, or with mashed potatoes. They make for excellent appetizers and fun Super Bowl party table snacks. Besides, you can bake, fry, steam, slow cook, or braise meatballs and they taste good no matter what the sauce. Try serving meatballs with cranberry jelly, jalapeo jelly, or even the pepper jelly and the satiety levels will still be high. After all, even fitness guru Richard Simmons played a rather joyous dancing meatball on Italian television as an art student! Let me know how things went gastronomically, once you served these through our comments section. Cheerio!

Continue