Tag Archives: BBQ sauce

Jan15

Easy Oven BBQ Chicken

Posted on January 15, 2015 by Rachel

Do yall ever just feel so exhausted you feel like making dinner is equivalent to climbing Mt. Everest? That’s how I felt yesterday after doing 4,573 piles of laundry. I was actually buried alive there for a little bit and things got iffy, by I made it out ok. I was craving my other BBQ Chicken, but as I said before, I had no energy and no ability to baste my chicken because I knew my arms would fall off. So I did it this way instead, and it was just as delicious and very easy to do!

Ingredients:
3 lbs chicken thighs bone in skin on (the cheap chicken thigh pack)
2 garlic cloves chopped
1 sweet onion
1 c BBQ sauce (Head Country is the best)
6-8 oz apricot jam (Mine was an 8 oz jar I had eaten some out of already, but you get the drift 😄)
1/2 stick butter
Salt and pepper

1. Melt your butter in a heavy duty Dutch oven and once it’s hot, place your chicken skin side down to get a nice sear on it. Make sure to season it with salt and pepper. Flip it over after a few minutes and then set it aside. It’s far from cooked, but we just want to get the skin crispy for later.

2. Now toss in your onion and turn the heat down a bit if you need to. Again, season it with salt and pepper and cook it 15-20 minutes or until they’re golden and cooked through. Toss your garlic in there during the last five minutes.

3. After that’s all cooked, add your cup of BBQ sauce and apricot jam into it and stir all together. Turn off the heat.

4. Now lay your chicken in there with the skin side up, put the lid on it, and set in your oven at 325 for one hour.

5. Now it’s done! If you don’t have a Dutch oven, but you do have a slow cooker, you could do all the cooking on your stovetop in a skillet (preferably cast iron) and dump it into your slow cooker on high for 4 hours or low for 8. We had ours with baked potatoes and it was perfection!

Jul15

BBQ Chicken

Posted on July 15, 2014 by Rachel

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This is hands down the best BBQ chicken you will ever have! That’s right, I’m that confident in this BBQ chicken recipe and its deliciously sticky BBQ sauce. Mmmmm 🙂 While reading Ree Drummond (The Pioneer Woman)’s facebook page, I noticed she had put up a recipe for her BBQ chicken. She does hers with peach preserves and her favorite BBQ sauce (which happens to be one of my favorites as well), and I decided to change up the recipe a bit to make it my own. So essentially, it’s a mix of recipes. Let’s get started!

Ingredients:
1/3 cup mesquite/smoky/spicy bbq sauce (I used Head Country Orignial here because I love it and also because Ree Drummond used it in her original recipe)
1/3 cup sweet/mild bbq sauce (I used Sweet Baby Ray’s here and Original or Honey BBQ would be delicious)
1/4 cup apricot preserves
1-2 garlic cloves finely chopped
salt and pepper
2 1/2 – 3 pounds chicken thighs/wings/legs

1. Whether you’re doing this on the grill or in your oven, you’ll need to spray a piece of foil with non-stick cooking spray to keep the chicken from sticking throughout this process. If you’re doing it in your oven, you can either spray a jelly roll pan with or without foil, or use a grilling rack. I used the grill for my chicken because the wind wasn’t trying to blow my house down that day, and it was nice to be outside.

2. Salt and pepper both sides of whatever chicken you’re using.

3. Combine both BBQ sauces, apricot preserves, and chopped garlic in a small sauce pot and place on the stove on low. Stir until combined, then you can turn off the heat once it’s all married up nicely.

4. You’re going to cook your chicken on the grill/oven for about 20-25 minutes before you start basting it with the sauce. If you’re using your oven, the first 20-25 minutes the temperature should be around 350. Once your time is up, turn up the heat to about 400, or just crank up your grill and baste the first side of the chicken, flip over, then baste the other side. Then allow it to cook another 7-8 minutes before repeating the process. You’ll do this several times until you run out of sauce and your chicken is done. Make sure you’re closing the lid of grill after each basting and also make sure not to lose any of the skin during the flipping process.

Doesn’t that look delicious? It’s ready to eat! Those apricot preserves and their plump juicy apricots really make this chicken amazing!

May23

BBQ Sliders With Caramelized Onions

Posted on May 23, 2014 by Rachel

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Hello! I am so glad to get to post this yummy recipe just before Memorial Day Weekend! I’ve been so busy lately with our big move to Amarillo I’ve hardly had time to cook anything worth posting a recipe for, but we are settled in now, so hopefully I can get back in the swing of things. Ok, let’s get started!

First, I want to be honest up front and say I bought the patties for these sliders from the butcher in our grocery store. A) I’m tired and need all the help I can get and B) They looked delicious. They’re jalapeño cheddar sliders, but any kind of slider you want to use here would be delicious. Just be sure to sprinkle a little of your own favorite seasoning on both sides before you use them. Also, tell everyone you made them from scratch and throw away the evidence before anyone else eats them. It’ll be our little secret 😉

Ingredients:

2 large sweet onions (1015, Honey Sweets, Videlia, whatever…)
1/2 stick of butter
7-8 sliders seasoned with your favorite burger seasoning
Your favorite BBQ sauce (for this recipe I used a spicy one)
Salt and pepper
Water
Slider buns

1. Dice up your onion and throw it into your large cast iron skillet. If you don’t have a cast iron skillet, consider yourself scolded and just use a normal skillet for now, but buy one as soon as possible. Season with salt and pepper and throw your 1/2 butter stick in there. Sauté about 15 minutes on medium to high heat.

2. After the onions are mostly Caramelized and smelling delicious, add your patties to the skillet right there on top of the onions and add about 1/2 cup of water. It’s going to steam those yummy patties.

3. I like to put a lid on at this point because it helps the steam. Check out my beautiful silicone flower lid! (You can use any lid that doesn’t seal)

4. Flip the patties after a few minutes and place the lid back on. After about 8-10 minutes, they’re essentially done with the high heat. Take the patties and set them aside for a minute on a plate.

5. Now stir those onions around and give them a give them a few healthy squirts of your favorite BBQ sauce. Turn the heat on low and after the BBQ sauce has been incorporated, add your patties back in and let them simmer in that yummy deliciousness for at least ten minutes before serving.

6. Serve these little medallions from heaven on toasted slider buns and top with your onion mixture. Personally, we like to add my Texas Coleslaw recipe on top and serve with a side of
favorite beans.
Notice I somehow ended up with the two bun bottoms instead of a top and bottom. Typical.

Jan29

Meatloaf

Posted on January 29, 2014 by Rachel

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Ahhhh, meatloaf… Nothing says “Home” like meatloaf and mashed potatoes. This meatloaf is so yummy and definitely a crowd pleaser! The sautéed veggies and ketchup/BBQ sauce mix inside and out really make this meatloaf stand out from other recipes 🙂

Ingredients:
1 sweet onion chopped
6-8 mini bell peppers chopped or 1 large bell pepper
1 garlic clove chopped
Around 2 lbs ground meat (I used a little over 2) and you can use venison, beef, turkey, pork, or any combination of those together
1 T Worcestershire sauce
1 egg
1 cup Italian breadcrumbs
Ketchup
BBQ sauce (I use Sweet Baby Rays Original)
1/4 tsp garlic salt
1/4 tsp paprika
Salt and pepper
Olive oil
1 T Butter (optional)

1. Put your chopped veggies, olive oil, butter, salt & pepper in a pan and sauté about 10-12 minutes before adding in garlic. Then sauté another 5 minutes or so.

2. After your veggies are cooked, combine them in a large bowl with meat, 1 egg, Worcestershire sauce, 2 T ketchup, 1 T BBQ sauce, 1/4 tsp garlic salt, 1/4 tsp paprika, and give it a little regular salt and pepper too.

3. It’s at this point I like to add my breadcrumbs. I fill up a 1 cup measuring cup and sprinkle it in there until I get the consistency I’m looking for. I used just right under a full cup. You want it to be sticky and sort of wet, but moldable enough to hold its shape on the pan. Once you’re happy with your texture, place your mixture onto a cookie sheet that’s been covered in foil and sprayed with non-stick cooking spray. It should look like this:

4. Now you’re going to make a glaze for the meatloaf. I used about 1/3 cup of ketchup and probably 2 T BBQ sauce, but honestly I didn’t measure it. I usually just squirt it into a bowl until it looks right 🙂

5. Pour the glaze all over your meatloaf and make sure it covers all the meat.

6. Place in a preheated 375F oven for 50-60 minutes.

7. When it’s done it will look like this bad boy right here:

8. Serve with mashed potatoes and southern turnip greens for the perfect meal!

Blonde Bitchin' West Texas Kitchen

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Tag Archives: BBQ sauce

Easy Oven BBQ Chicken

BBQ Chicken

BBQ Sliders With Caramelized Onions

Meatloaf