Another quick, simple recipe. Very good with some green beans and coleslaw
Ingredients:
2 chicken breasts
1 cup barbeque sauce (Not Ketchup, in my case)
Directions:
(For the oven)Preheat oven to 400 degrees. Using a 9x9 pan, cover the bottom with sauce. Place chicken on top of sauce, then pour on the rest of the sauce. Cover the pan with aluminum foil. Bake 30 min-1 hour (more time won't hurt it) To ensure that the chicken is done, pull back the foil and cut down the center of a breast. The inside should be white.
(For the crockpot) Same directions as above except in a crockpot and on medium heat.
Showing posts with label barbeque. Show all posts
Showing posts with label barbeque. Show all posts
Wednesday, February 15, 2012
Friday, January 27, 2012
Not Ketchup
As I referred to it so cryptically in my last recipe, Not Ketchup is next up. So called because I store it in empty ketchup containers with "NOT KETCHUP" written across the top to save my poor husband a burned tongue. It is, in layman's terms, barbecue sauce.
Ingredients:
3 c ketchup (I use the cheap store brand. A flavor you like is good, but it doesn't have to be the fanciest ketchup on the block)
2 c vinegar (apple cider works best)
2 c water
2 1/2 tbsp brown sugar (dark, if you have it)
4 tsp salt
2 1/2 tsp freshly ground black pepper
3 tsp cayenne pepper
NOTE: In this and all my spicy recipes, be aware that I like hot food! If you don't, start easy and add more.
Directions:
Add everything in a pot that will leave at least two inches of space at the top for boil room. Stir it all together and simmer for about 20 minutes or until it coats the back of a wooden spoon.
For truly authentic Not Ketchup, then pour the cooled solution back into a ketchup bottle and mark "Not Ketchup."
This stuff lasts as long as ketchup in terms of "going bad", so feel free to double or even triple the recipe and stash some in your fridge.
Ingredients:
3 c ketchup (I use the cheap store brand. A flavor you like is good, but it doesn't have to be the fanciest ketchup on the block)
2 c vinegar (apple cider works best)
2 c water
2 1/2 tbsp brown sugar (dark, if you have it)
4 tsp salt
2 1/2 tsp freshly ground black pepper
3 tsp cayenne pepper
NOTE: In this and all my spicy recipes, be aware that I like hot food! If you don't, start easy and add more.
Directions:
Add everything in a pot that will leave at least two inches of space at the top for boil room. Stir it all together and simmer for about 20 minutes or until it coats the back of a wooden spoon.
For truly authentic Not Ketchup, then pour the cooled solution back into a ketchup bottle and mark "Not Ketchup."
This stuff lasts as long as ketchup in terms of "going bad", so feel free to double or even triple the recipe and stash some in your fridge.
Wednesday, January 25, 2012
Crockpot: Barbeque Pork
Next week will be crockpot week per my dear friend Cathy's request. This is just a hint (sans pictures) so she can get started.
Barbeque Pork
Ingredients:
1 pork tenderloin (2 lbs or less)
2 cps (approximately) of barbeque sauce. Whatever you like. (my personal recipe, known as "Not ketchup" )
Directions:
Cover the bottom of the crockpot with barbeque sauce. Put the pork in. Pour the rest of the barbeque sauce on top of the pork. Let cook at least 3 hours at high or 5 hours at low.
Quick and important note about crockpots/slowcookers: Every slowcooker is a little different in terms of temperature. The "high" on some will burn the bejesus out of this, while the "high" on others will just barely do the trick. Please, oh please, if this is your first time using a slowcooker, stay with it! Otherwise you may come home to charcoal in a pot. You should only need to watch it once or twice to get the general idea of just how high your slowcooker's high is.
Barbeque Pork
Ingredients:
1 pork tenderloin (2 lbs or less)
2 cps (approximately) of barbeque sauce. Whatever you like. (my personal recipe, known as "Not ketchup" )
Directions:
Cover the bottom of the crockpot with barbeque sauce. Put the pork in. Pour the rest of the barbeque sauce on top of the pork. Let cook at least 3 hours at high or 5 hours at low.
Quick and important note about crockpots/slowcookers: Every slowcooker is a little different in terms of temperature. The "high" on some will burn the bejesus out of this, while the "high" on others will just barely do the trick. Please, oh please, if this is your first time using a slowcooker, stay with it! Otherwise you may come home to charcoal in a pot. You should only need to watch it once or twice to get the general idea of just how high your slowcooker's high is.
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