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BBQ Chicken Cordon Bleu

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March 2, 2021

Great idea to kick up that suimmer time BBQ with an easy to prepare and almost fool proof recipe.

Long ago I found one little trick to making cordon bleu that’s quite simple. Instead of wrapping the ham and cheese in a butterflied and pounded chicken breast, cut a pocket into the breast and using a piece of very thinly sliced ham that will be large enough to completely envelope the cheese. Wrap it around the cheese and then fold the open ends in so the cheese cannot seep out and insert into the pocket.

Ingredients

1 Chicken breast per person

1 thin slice ham

1 wedge swiss cheese

BBQ sauce

Chili powder

Preparation

1. Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.

2. Cut a piece of cheese approximately ½” X ½” X 2″ from a 8 oz wedge of cheese.

3. Wrap the cheese in the ham and fold over the open ends to create a sealed envelope of ham.

4. Carefully insert the ham & cheese into the pocket you created in the chicken breast.

5. Dust all sides of the chicken breast with chili powder and allow to marinate for 1 – 5 hours in the refrigerator.

6. Just before placing on the grill, brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how hot your grill gets.

7. Brush more sauce on as necessary. Once cooked remove from the grill and allow to rest for 5 – 10 minutes, then serve.

Credit: Foodista

BBQ Baby Back Ribs | Instant Pot Recipes

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March 1, 2021

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BBQ Baby Back Ribs | Instant Pot Recipes

Learn how to make Fall-Off-The-Bone BBQ Baby Back Ribs in Instant Pot. Rather than babysitting your favorite ribs for hours, use Pressure Cooker to get it done in less than 1 hour. Using this multi-functional device will not compromise quality of your delicious meal. Also make the final touch with BBQ to caramelize your masterpiece. There is a secret ingredient used in this Pressure Cooker recipe which makes the difference between tender and just OK final result. Here is the trick: use 1 cup of apple juice in the inner pot. Why apple juice? The reason is in the acids which are contained in apple juice or any other acidic baste. Without going into too much technical details, let’s say that it breaks down the fibres in the meat tissue, resulting in more tender meats.

The best recipes for busy families is the motto of our website. With minimum time and ingredients you will make the perfect BBQ Baby Back Ribs in Instant Pot.

Ingredients

1 slab – 5 lbs – Baby Back Ribs

4 tsp salt

2 tsp ground black pepper

1 tsp ground cayenne pepper

2 tsp onion powder

2 tsp garlic powder

1 cup Apple juice

1 cup BBQ sauce

Preparation

1. Mix salt, ground black pepper, ground cayenne pepper, garlic and onion powder in a bowl. Remove the membrane from the inner side of the ribs.

2. Rub the ribs on both sides. Cut slab in half if it’s too big for your Instant Pot model.

3. Pour apple juice into Instant Pot. Place the steam rack into the inner pot. Coil ribs into a circle and place vertically on top of the riser in the pot. Close the lid, turn the steam release handle to “sealing” position.

4. Select (Pressure cook) program, set the “Pressure Indicator” to “High Pressure” and then manually adjust time to 25 minutes.

5. It will take a few minutes to heat up and seal the vent. When time is up, open the lid by using quick release i.e. turn the steam release handle to “venting” position.

6. Remove the ribs from Instant Pot and place them on a cutting board. Slather both sides with your favorite BBQ sauce. Pre-heat BBQ to 400 °F. Caramelize the ribs for 2-3 minutes on each side, watch carefully, so it doesn’t burn.

Credit: Foodista

Bavarian Goulach

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March 1, 2021

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This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew.

This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe.

Ingredients

2 pounds stew cut meat, cut into bite-sized chunks

flour seasoned with Kosher salt & cracked pepper– about

1 large onions, sliced thin

olive oil for searing

1 tablespoon Hungarian Hot Paprika

2 teaspoons mild paprika

2 garlic cloves, sliced thin

small zest of one lemon

1 tablespoon caraway seeds

2 tablespoons tomato paste

1 large can tomato sauce (approx 4 cups)

1/2 cup beef or chicken stock (or water)

kosher salt & pepper to taste

flour for searing meat

Preparation

1. You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.

2. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.

3. Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor.

4. Cook the meat in batches, if necessary and set aside in a bowl– to collect the juice.

5. When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender– 3-4 minutes. Add the sliced garlic and cook till fragrant– 30 seconds or so.

6. Add the tomato paste and paprika, and cook for 1-2 minutes.

7. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.

8. Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.

9. Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.

10. This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings “Semmel Knoedel”, which is posted on my blog.

Credit: Foodista

Basic Chicken Soup

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March 1, 2021

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There is something so incredibly comforting about soup, especially chicken soup! There is nothing I want more on a cold day then a blanket and a bowl or two of this soup! It is not hard at all to make yourself and its so much better because you control what goes in!

This is super versatile, you can add any veggie you want, in addition to the shallot, celery and carrot I use here, I love adding zucchini to chicken soup too! This is a great go to recipe when you are in need of a warm the soul kind of meal!

Ingredients

small pasta or noodles, cooked according to pkg

2 large boneless skinless chicken breasts

10 cups water

4 stalks celery, divided

4 carrots, divided

1 red onion, quartered

1 shallot, small dice

2 Tbsp tomato paste

1 can cannellini beans, rinsed and drained

1 bay leaf

a couple handfuls fresh parsley

olive oil

salt and pepper

Preparation

1. Add the water to a pot and bring to a very low simmer. Stir in the tomato paste until dissolved, the bay leaf, parsley, 2 diced carrots, 2 diced celery stalks, red onion and the chicken breasts. Season the salt with salt and pepper. Keep at just below a simmer for about 15-20 minutes until the chicken is cooked through.

2. Remove the chicken, set aside to cool. Strain out the veggies and herbs.

3. In a small pan, over medium heat, add a few drizzles of olive oil, 2 celery stalks (small dice), 2 carrots (small dice), the shallot and salt and pepper. Cook until softened.

4. Add the veggies into the broth and turn the heat up to medium low. Shred the chicken up and add that the the broth as well. Stir in the beans. Taste and season with salt and pepper as needed. Simmer for 1 hour then serve with small pasta or noodles.

Credit: Foodista

Barbequed Pork Tenderloins With Soy Orange Glaze

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February 27, 2021

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Barbequed Pork Tenderloins With Soy Orange Glaze

We really enjoy Pork Tenderloins. I try to find new and interesting ways to prepare them – so that we don’t get bored with them. I think I created a tasty marinade in this recipe which is then used as a glaze for the finished pork. Hope you like it too!

Ingredients

For Marinade:

cup ¼ olive oil

cup ¼ orange juice

cup brown sugar

2 crushed garlic cloves

2 Tbls lemon juice

3 Tbls soy sauce

1 package Pork Tenderloins (usually yields two pieces of pork)

Preparation

1. Combine all of the marinade ingredients in a bowl or blender. Mix well. Put Pork Tenderloins in a zip lock bag. Pour marinade over the tenderloins. Place in refrigerator; marinade 3 hours — overnight.

2. Preheat BBQ/grill. Remove tenderloins from marinade; shake excess marinade into bag. Pour marinade into saucepan. Cook tenderloins on BBQ 6 minutes — turn to other side and cook for additional 6 minutes. Test meat for doneness.

3. While tenderloins are grilling, bring marinade to a boil in saucepan. Reduce by half.

4. Slice tenderloins; drizzle glaze over top.

Credit: Foodista

Barbecued Beer Can Chicken

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February 27, 2021

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This is incredibly moist chicken, seasoned, cooked over a can of beer on the barbecue.

Ingredients

whole chicken spices

1 can beer

onion

thyme

smoked Paprika

garlic powder

sage

Kosher salt

fresh ground pepper

(1-2 teaspoons of each)

Preparation

1. coat chicken with olive oil, then rub 1/2 of spice mixture over chicken, sprinkle inside of chicken as well.

2. Drink 1/2 of the can of beer, then pour in remaining half of spices into can of beer.

3. Stuff cut up onion into chicken cavity.

4. I use a stand I bought at camping store that is specifically made for making this kind of chicken.

5. Push chicken butt onto beer can, place on foil lined old cookie sheet and put into preheated barbecue

6. Cook medium heat for about an hour and temperature of 185 degrees reached.

Credit: Foodista

Barbecued Baby Back Pork Ribs and Bush’s Grillin’ Beans

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February 27, 2021

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Barbecued Baby Back Pork Ribs and Bush’s Grillin’ Beans

We are having some lovely weather this spring. The BBQ is out, cleaned up, and in full use here. All winter we’ve been craving baby back ribs. Over the years of cooking ribs we’ve developed a delicious, spicy marinade and sauce.

Ingredients

1 rack of baby back pork ribs, about 1 ½ – 2 pounds

Marinade:

1 t dried coriander

1 t black peppercorns, cooked until smoking then ground in a spice grinder.

1 T crushed garlic

2 green onions, chopped small

¼ C ketchup

1 ½ T brown sugar

1 T molasses

1 t orange zest

1 T cider vinegar

1 T soy sauce

Preparation

1. Before Cooking:

2. Before marinating the ribs, remove the white membrane on the underside of the ribs. Start the removal with a sharp knife then use a paper towel to grab it and simply pull it off.

3. Mix all the marinade ingredients and pour over ribs in a flat casserole dish. If you have any extra marinade, don’t pour it on and save it for after the ribs are cooked.

4. Marinate the ribs for at least 1 hour; but preferably for several hours before cooking.

5. Cooking:

6. Spray the BBQ grill rack with oil so the ribs won’t stick. Place ribs on the grill, bone side down over low to medium heat; about 300*F.

7. Cook for about 20 minutes; and when the ribs start getting burnt on the underside, place them on aluminum foil so they cook but don’t burn. Cook for another 20 minutes or so until done. A cut next to a bone will show no red.

8. Cut into individual ribs and serve hot with grillin’ beans or whatever you choose. Then enjoy the wonderful flavor.

Credit: Foodista

Barbacoa Beef and Egg Skillet Bake

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February 26, 2021

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A perfect way to turn leftover barbacoa into a hearty breakfast or brunch with baked eggs and pico de gallo.

Ingredients

2 1/2 cups barbacoa beef, drained

6 eggs

1/4 cup shredded cheddar cheese

1 cup pico de gallo for serving

Preparation

1. Preheat oven to 425 °F.

2. Take out the leftover barbacoa from your fridge and microwave for 2 minutes, then drain. Arrange barbacoa in a 9-inch cast iron skillet. Use a spoon to make 6 wells in the barbacoa. Break an egg into each well. Sprinkle cheese all over and bake for 15 minutes or until the eggs are set.

3. Top with pico de gallo and enjoy!

Credit: Foodista

Bamje (Bosnian Dish)

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February 26, 2021

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Bamje/Bamji is a Boasian and Albanian specility. It is Delicious and Tasty. My family likes it very much. Cook at your home and enjoy the dish from Muslim Bosnian influenced by Turkish and Arabian cuisine and European Touch. Salam to Bonian Muslims.

Ingredients

1/2 kilogram Baby Okra (small lady fingers)

1/4 kilogram Lamb cubes

4 Onion medium size, chopped,

3 Tomatoes medium size, chopped,

1/2 Garlic, crushed, medium size

1 cup Olive oil

2 teaspoons Black pepper, freshly grated+ ½

1 teaspoon Salt

Preparation

1. Chop head and tail of Okra.

2. Fry in oil for 5-10 minutes, remove from oil and keep aside.

3. Now in the same oil add onion and fry on low to medium heat for 5 minutes, then add lamb cubes , tomatoes, garlic and pepper and salt and fry for another 5 minutes.

4. Now add 1 cup water and cook on low flame till meat is tender, then add fried okra and simmer.

5. Delicious Bamje/Bamji is ready.

6. Serve with bread and salad/raita.

Credit: Foodista

Balsamic Glazed Chicken Breasts

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February 26, 2021

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Balsamic Vinaigrette with brown sugar and garlic give these oven cooked Balsamic Glazed Chicken Breasts an aromatic punch of flavor!

Ingredients

4 boneless and skinless chicken breasts

½ cup Balsamic Vinaigrette

1 tsp finely chopped ginger

1 tsp finely chopped garlic

½ medium sized yellow onion, chopped

1 tbsp brown sugar

1 tsp garlic powder

1 tsp ground red pepper

salt and pepper to taste

Preparation

1. Place clean chicken breasts in a large bowl or Ziploc bag along with the balsamic vinegar, ginger, garlic, onion, brown sugar, ground red pepper, garlic powder, salt, and pepper.Combine all ingredients, cover, and let marinate in refrigerator overnight .

2.Pour the entire contents (chicken + marinade) onto a large baking sheet lined with foil and bake in a 375 degree oven for 20 minutes.

3. Glaze the chicken breasts with the remaining sauce in the pan and garnish with chopped parsley. Serve immediately.

Credit: Foodista

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BBQ Chicken Cordon Bleu

Ingredients

Preparation

BBQ Baby Back Ribs | Instant Pot Recipes

Ingredients

Preparation

Bavarian Goulach

Ingredients

Preparation

Basic Chicken Soup

Ingredients

Preparation

Barbequed Pork Tenderloins With Soy Orange Glaze

Ingredients

Preparation

Barbecued Beer Can Chicken

Ingredients

Preparation

Barbecued Baby Back Pork Ribs and Bush’s Grillin’ Beans

Ingredients

Preparation

Barbacoa Beef and Egg Skillet Bake

Ingredients

Preparation

Bamje (Bosnian Dish)

Ingredients

Preparation

Balsamic Glazed Chicken Breasts

Ingredients

Preparation

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