Easy Oven BBQ Chicken with Honey Bourbon Chipotle Sauce

Ingredients

2 tbsp. unsalted butter

1/2 C. yellow onion, chopped

2-3 cloves garlic, chopped

1 1/2 C. ketchup

1/4 C bourbon

2 tbsp. apple cider vinegar

2 tbsp. light brown sugar

2 tbsp. honey

1 tsp. chipotle Chile powder (or 1 chipotle chile)

1/2 tsp. cayenne powder

4 chicken leg quarters

Directions

Honey Bourbon Chipotle Sauce:

1) In a medium saucepan, melt the butter at medium heat. While the butter is melting, blitz your onion and garlic in a food processor until finely chopped (or your desired consistency). Add chopped onion and garlic to the melted butter and cook for 1-2 minutes, to a lightly golden caramel color.

2) Add the ketchup, bourbon, apple cider vinegar, light brown sugar, honey, chipotle powder (if using chipotle chile in adobo, blitz the chipotle chile as well and add adobo sauce for more heat if desired), and cayenne powder, then stir to combine. Reduce heat and simmer on low for 20 minutes, or until thickened to your desired consistency.

BBQ Oven Baked Chicken:

1) Preheat your oven to 350 degrees. Brush the honey bourbon chipotle sauce onto your chicken leg quarters and arrange , skin side up, on a parchment paper lined baking sheet. Reserve some of the bbq sauce for brushing onto the cooked chicken before serving, if desired.

2) Oven bake the coated chicken leg quarters for 45 minutes (up to an hour, depending on the size of your chicken pieces) at 350 degrees. Remove from the oven when done with a minimum internal temp of 165 degrees. Brush more honey bourbon chipotle sauce onto the cooked chicken, or serve on the side (optional).

Prep: 5 minutes

Cook: 65 minutes

Makes: 4 servings

Bacon Cinnamon Rolls

Ingredients

1 ( 17.5oz) package refrigerated cinnamon rolls with cream cheese icing

10 slices brown sugar bacon (or any bacon you want), cooked

Directions

1) Heat oven to 350 degrees. Grease baking sheet.

2) Unroll one biscuit. Place 2 bacon slices over unrolled biscuit. Roll up biscuit with bacon slice. Secure with wooden picks.

3) Arrange, cut side down, 2 inches apart on baking sheet. Repeat with remaining biscuits and bacon.

4) Bake 16 to 20 minutes or until golden brown. Let stand 5 minutes before removing to wire rack. Glaze warm rolls with icing.

5) Let stand 5 minutes or until glaze is set. Serve warm.

Prep: 10 minutes

Cook 20 minutes

Makes: 5 rolls

Anisette Cookies

Ingredients

1 C. butter, softened

3/4 C. sugar

1 tsp. anise extract

1 tsp. lemon extract

3 C. flour

3 tsp. baking powder

1/4 tsp. salt

3 eggs

Glaze:

1 C. powdered sugar

milk (eyeball it, no specific measurements)

colored sprinkles

Directions:

1) Preheat oven to 350 degrees.

2) Beat together butter & sugar until creamy.

3) Stir in anise and lemon.

4) Add eggs. Blend.

5) Add dry ingredients-blend together.

6) The dough should be almost crumbly, but when you roll it in your hand it stays together.

7) Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. (Try not to get much bigger than 1 inch).

8) Bake for 15 minutes.

9) Cool and glaze then add sprinkles right away.

10) Make glaze by mixing the powdered sugar and milk together to desired consistency.

Prep: 45 minutes (give or take)

Bake: 15 minutes (each batch)

Makes:

3 dozen cookies

You can also use 1 tbsp. of vanilla in place of the lemon.

Bacon Wrapped Meatloaf

Ingredients

Brown Sugar Ketchup Glaze:

1/4 C. ketchup

1/4 C. Chili Sauce

4 TBSP. brown sugar (light or dark)

Meatloaf:

2 tsp. vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1 tsp. dried thyme

1 tbsp. kosher salt

1/2 tsp. ground black pepper

2 tsp. Dijon mustard

2 tsp. Worchestershire sauce

1/4 tsp. hot red pepper sauce

1/2 C. milk, buttermilk or low-fat plain yogurt

2 lbs. meatloaf mix

2/3 C. crushed saltine crackers (about 16)

1/3 C. minced parsley (or Cilantro)

6 oz thin sliced bacon

Glaze

Directions

Brown Sugar Glaze: 1) Mix all ingredients in a small bowl; set aside.

Meatloaf: 1) Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion & garlic, saute until softened, about 5 minutes; set aside to cool.

2) Mix eggs with thyme, salt, pepper, mustard, Worchestershire sauce, pepper sauce, & milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley (or cilantro) & cooked onions & garlic; mix with a fork until evenly blended & meat mixture doesn't stick to bowl. (If mixture does stick , add additional milk, a couple tbsp. at a time, & continue stirring until mixture stops sticking).

3) Turn meat mixture onto a work surface . With wet hands, pat mixture into a loaf approximately 9 x5 in.

4) Cover a wire rack with foil ; prick  foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

5) Set formed loaf on rack. Brush loaf with half of the glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly & tucking them under to prevent curling. Place the 2nd half of the glaze in a small pot on the stove & heat over low heat until ready to serve.

6) Bake loaf until bacon is crisp & loaf registers 160 degrees; about 1 hour. Cool for at least 20 minutes. Slice & serve.

Prep: 20 minutes

Cook: 1 hour 5 minutes

Cool: 20 minutes

Serves: 6

With this you may have to raise the oven temp if you find it not cooking as fast and leave it in a little longer than the hour. If you don't have the parsley you can substitute Cilantro for it and it works just the same..This was definitely really good.

Pepper-Crusted Round Roast

Ingredients

2 tbsp. coarsely ground black peppercorns

1 tbsp. dried minced garlic

2 tsp. dried thyme

2 1/2 to 3 lb. top round boneless beef roast or eye-round roast

3 tbsp. Dijon mustard, divided

1 tbsp. Extra virgin olive oil

1 lb. Brussel sprouts, trimmed & halved

2 large sweet potatoes, peeled & coarsely chopped

Directions

1) Preheat oven to 425 degrees. Set a wire rack in a shallow roasting pan. Line a rimmed baking sheet with foil. In a small bowl combine pepper, garlic & thyme.

2) Place roast on rack in roasting pan. Brush with 2 tbsp. of the mustard & sprinkle with 2 tbsp. of the pepper mixture, patting into the mustard.

3) Add remaining 1 tbsp. mustard & oil to remaining pepper mixture; toss with brussels sprouts & sweet potatoes. Spread vegetables on baking sheet.

4) Place roast on upper oven rack; roast 20 minutes. Reduce oven heat to 325 degrees. Place vegetables on lower rack. Roast meat and vegetables 1 hour 15 minutes or until an instant read thermometer inserted into the meat registers 140 degrees for medium rare. remove vegetables when tender. Remove roast; let stand 10 minutes. Slice roast across the grain & serve with vegetables.

Prep: 15 minutes

Cook: 1 hour35 minutes

Serves: 8

You can actually omit the veggies if you would like and make something different. That was what we did. Instead of using 3 tbsp. of the mustard I just used the 2 and I used all the seasoning on the roast and it still came out really good and tasty.

                                                                          

Rosemary-Sage London Broil

Ingredients

2 tbsp. finely chopped fresh rosemary or 1 tbsp. dried rosemary

3 tbsp. finely chopped fresh sage or 1 1/2 tbsp. dried sage

1/2 tsp. garlic pepper

2 1/2 tsp. Extra Virgin Olive Oil

2 garlic cloves, minced

2 lbs. London Broil

Directions

1) Preheat broiler. Mix rosemary, sage, oil, garlic pepper & garlic in small bowl. Spread mixture evenly on both sides of steak, lightly pressing into meat.

2) Place steak on rack of broiler pan. Broil 2 to 3 inches from heat 8 to 10 minutes per side for medium or to desired doneness. Serve with roasted baby red potatoes and vegetables, if desired.

Prep: 10 minutes

Cook: 20 minutes

Serves: 8

Chipotle Maple Chicken

Ingredients

3 boneless skinless chicken breasts (sliced in half horizontally)

1/4 C. olive oil

2 tbsp. butter

2 tsp. cornstarch

1/4 C. water

Marinade/Glaze:

1/2 C. pure maple syrup (not imitation syrup)

1/4 C. orange juice

1/4 C. apricot preserves

2 tbsp. balsamic vinegar

1 tbsp. reduced sodium soy sauce

1 tbsp. Dijon mustard

Spices:

1-1 1/2 tsp chipotle chili powder

1 tsp. garlic powder, onion powder, dried basil, salt

1/4 tsp. oregano

1/4 tsp. pepper

1 tsp. orange zest

Directions

1) Whisk together all of the Marinade/Glaze ingredients in a medium bowl. Add 1/4 cup to a large freezer bag  along with chicken and 1/4 cup olive oil. Reserve the rest separately for your glaze.

2) Mix together all of the spices in a small bowl. Remove 1/2 teaspoon and add to glaze. Add all remaining spices to chicken marinade. Marinate chicken 2-6 hours.

3) When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.

4) GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450 degrees. Drain chicken from the marinade and pat dry.

5) Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees when chicken is done.)

6) Meanwhile, whisk together reserved glaze, 2 tsp cornstarch and 1/4 cup water together in a small sauce pan. Add 2 tablespoons butter and place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetables.

7) STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.

8) Whisk together reserved glaze, 2 teaspoons cornstarch and 1/4 cup water together in now empty skillet. Add 2 tablespoons butter and bring to a simmer, stirring occasionally until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetable.

Prep: 10 minutes

Cook: 10 minutes

Serves: 4-6

Tip: Use 1 teaspoon chipotle chili powder unless you know you love heat, then increase to  1 1/2 teaspoons.

Asian-style Chicken Nuggets

Ingredients

4 tbsp. rice vinegar

2 tbsp. soy sauce

2 tbsp. mirin

2 tbsp. sesame seed oil

3 cloves garlic, minced

1 tbsp. freshly grated ginger

4 green onions, sliced

6 boneless, skinless chicken breasts, trimmed and cut into bite-size pieces

1/3 C. flour

1 C. peanut oil

FOR THE LEMON GLAZE:

1/4 C Rice vinegar

3 tbsp. sugar

1 lemon, zested and juiced

1 tbsp. cornstarch

Directions

1) In a large Ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you need to.

2) Drain the chicken from the marinade.

3) In a bowl, combine the chicken and the flour.

4) Heat peanut oil in a cast iron skillet to 350 degrees. Add the chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.

5) To make the glaze, combine the rice vinegar, sugar, lemon zest and juice, cornstarch and 2 tbsp. water over medium low heat. Bring to a boil, simmering until thickened about 1-2 minutes.

6) Serve the chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Prep: 2 hrs 10 minutes

Cook: 10 minutes

Serves: 4

Bacon-Colby Lasagna

Ingredients

12 uncooked lasagna noodles

1 lb. lean ground beef (90%)

1 medium onion, chopped

3/4 lb. bacon strips, cooked & crumbled

1 can (15oz) tomato sauce

1 can (14.5oz) diced tomatoes, undrained

1 tbsp. sugar

1/2 tsp. salt

4 C. (16oz) shredded Colby-Monterey jack cheese

Directions

1) Preheat oven to 350 degrees. Cook noodles according to pkg. directions for al dente; drain.

2) In a large skillet, cook ground beef & onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in bacon, tomato sauce, undrained tomatoes, sugar & salt; heat through.

3) Spread 1 C. sauce into a greased 13x9in baking dish. Layer with flour noodles, 1 2/3 C. sauce & 1 1/3 C. cheese. Repeat twice.

4) Bake, covered, 40 minutes. Uncover; bake 5-10 minutes more or until lasagna is bubbly. Let stand 15 minutes before serving.

Prep: 20 minutes

Bake: 45 minutes + standing

Serves: 12

Provolone Ziti Bake

Ingredients

1 tbsp. Olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cans (28oz ea.) Italian Crushed Tomatoes

1 1/2 C. water

1/2 C. dry red wine or reduced sodium chicken broth

1 tbsp. sugar

1 tsp. dried basil

1 pkg. (16oz) ziti or small tube pasta

8 slices provolone cheese

Directions

1) Preheat oven to 350 degrees. In a 6 qt. stockpot, heat olive oil over medium -high heat. Add onion; cook & stir 2-3 minutes or until tender. Add garlic; cook 1 minute. Stir in crushed tomatoes, water, wine, sugar & basil. Bring to a boil; remove from heat. Stir in uncooked ziti.

2) Transfer mixture to a 13x9in. baking dish coated with cooking spray. Bake, covered, 1 hr. Top with provolone cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted.

Prep: 20 minutes

Bake: 65 minutes

Serves: 8

Big John's Chili-Rubbed Ribs

Ingredients

3 tbsp. packed brown sugar

2 tbsp. paprika

2 tbsp. chili powder

3 tsp. ground cumin

2 tsp. garlic powder

1 tsp. salt

6 lbs. pork baby back ribs

Glaze:

1 C. reduced sodium soy sauce

1 C. packed brown sugar

2/3 C. ketchup

1/3 C. lemon juice

1 1/2 tsp. minced fresh gingerroot

Directions

1) Mix the first six ingredients; rub  over ribs. Refrigerate, covered, for 30 minutes.

2) Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat 1 to 1 1/2 hrs or until tender.

3) In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat 6-8 minutes, or until heated through & sugar is dissolved, stirring occasionally.

4) Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill ribs, covered, over medium heat 25-30 minutes or until browned, turning & brushing ribs occasionally with remaining glaze.

Prep:

20 minutes + Chilling

Grill:

1 1/2 hours

Makes:

10 Servings

Citrus-Honey Chicken

Ingredients

1 C. dry bread crumbs

1 tbsp. grated orange peel

1 tsp. salt

1/2 tsp. pepper

1 1/2 lbs. chicken tenderloins

1/4 C. orange juice

Olive oil flavored cooking spray

Sauce:

1/4 C. butter, cubed

1/2 C. honey

2 tbsp. water

1 tsp. chicken bouillon granules

Directions

1) Preheat oven to 425 degrees. In a shallow bowl, mix bread crumbs, orange peel, salt & pepper. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased foil-lined baking sheet.

2) Spritz tops with cooking spray. Bake 10-12 minutes or until light golden and chicken is no longer pink.

3)  Meanwhile in a small saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes or until blended, serve with chicken.

Start to finish:

30 minutes

Serves:

6

This is a really good chicken dish and if you love that citrusy taste than you will definitely love this dish. It was very tasty.

Easy Pepperoni Bread

Ingredients

1 (1lb) loaf frozen bread dough

1 tbsp. extra virgin olive oil

1/2 tbsp. dried basil leaves

1/2 tbsp. dried minced onion flakes

1/2 tbsp. dried oregano

1 (8oz) pkg. sliced pepperoni

1 (6oz) pkg. shredded mozzarella cheese

1 egg, lightly beaten

Directions

1) Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the fridge. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hrs). Punch down dough.

2) Preheat oven to 350 degrees.

3) On a lightly greased, large baking sheet, roll dough into an approximately 12 x 18 in. rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.

4) Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.

5) Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.

Prep:

20 minutes

Cook:

35 minutes

makes:

1 loaf (20 servings)

If your like our family one loaf is not enough so when you buy the dough get the 3 pack and just double/ triple the ingredients so you have enough for each loaf. Because trust me this is so good and goes fast.

Rigatoni Pie

Ingredients

1 lb. rigatoni

2 tsp. canola oil

1/2 medium onion, grated

1 can (28oz) crushed traditional or fire roasted tomatoes

1 tsp. sugar

1/2 tsp. garlic salt

1/2 tsp. dried oregano

1 1/4 lbs. lean ground beef

1 large egg, lightly beaten

8 oz. (2 C.) shredded Italian cheese blend or part-skim mozzarella

2 tbsp. grated Parmesan

chopped parsley (optional)

Directions

1) Heat oven to 400 degrees. Bring a large pot of lightly salted water to a boil. Add rigatoni & cook 12 to 13 minutes until al dente. Drain & rinse in cold water.

2) While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add onion and cook 3 minutes. Stir in crushed tomatoes, sugar, garlic salt and oregano. Bring to a simmer; cook 3 minutes. Crumble in ground beef & simmer, uncovered, 15 minutes, breaking meat into small pieces with a spoon & stirring occasionally.

3) Place cooled pasta in a large bowl & toss with egg & 1/2 C. of the shredded cheese. Coat a 9 in. springform pan with nonstick cooking spray. Prop up pan on its side and begin stacking noodles in pan (so they are standing on end). Return pan to upright position and gently move noodles around until they are al level.

4) Spoon tomato sauce onto noodles, pressing some of the meat sauce into the centers of the noodles. Place pan on a sheet of foil and bake at 400 degrees for 15 minutes. Sprinkle remaining 1 1/2 C. shredded cheese and the grated Parmesan over pie. Bake 15 minutes more. Cool 10 minutes. Garnish with parsley, if using.

Makes:

8 servings

Prep:

20 minutes

Cook:

21 minutes

Bake:

30 minutes

A little trick I learned after doing this is you might wanna put the pan on a tray before putting on the meat sauce. This way if any grease from the sauce spills out from the pan it will land on the tray and not the countertop. This was definitely a favorite with our son.

Philly Cheesesteak Penne

Ingredients

8 oz. Flank Steak

1 C. Skim milk

2 tbsp. all-purpose flour

3/4 tsp. salt

1 tbsp. Worcestershire Sauce

1 box (16oz) penne

2 tbsp. canola oil

1 large green bell pepper, seeded & sliced

1 medium onion, sliced into half-moons

1 piece (6oz) provolone shredded (1 1/2 C.)

1/4 tsp. black pepper

Directions

1) Freeze steak for 15 minutes (this will help make it easier to cut). Meanwhile, bring a large pot of lightly salted water to a boil.

2) In a small saucepan, whisk milk, flour & 1/4 tsp. of the salt. Remove steak from freezer and cut into the thinnest strips possible. Toss steak in a bowl with the Worcestershire sauce and 1/4 tsp. of the remaining salt.

3) Cook penne as per package directions. Drain pasta, reserving 1/2 C. pasta water.

4) Heat milk mixture over medium heat, whisking occasionally until it begins to bubble. Simmer 2 minutes. Meanwhile, heat 1 tbsp. of the oil in a large stainless steel skillet over medium-high heat. Add beef & cook 2 to 3 minutes. Remove to a plate and reduce heat to medium. Add remaining 1 tbsp. oil, the pepper slices & onion to skillet; season with remaining 1/4 tsp salt. Cook 4 minutes.

5) Toss pasta with veggies, steak and any drippings. Whisk 3/4 C. of the shredded provolone into milk mixture. Stir cheese sauce into pasta mixture, thinning if needed with some of the reserved pasta water. Toss pasta with remaining 3/4 C. shredded cheese & black pepper.

Makes:

6 servings

Prep:

20 minutes

Freeze:

15 minutes

Cook:

7 minutes

If your like us not everyone is a fan of peppers and onions on cheesesteaks (or just in general) you can omit this and just use the steak and cheese. If you do than you can omit the one step. It will still come out just as great.

Chicken with Red Wine Cream Sauce

Ingredients

1 tbsp. butter

4 bone-in chicken thighs (1 1/2lbs) (I used chicken breasts instead)

1/2 tsp. salt

1/4 tsp. pepper

1/3 C. dry red wine

1 garlic clove, minced

1/2 C. heavy whipping cream

1 tbsp. minced fresh rosemary

Directions

1) In a skillet, heat butter on medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered 10-12 minutes or until 170-175 degrees. Remove chicken to a plate; keep warm.

2) Discard drippings; add wine & garlic. Bring to a boil, stirring to loosen browned bits; cook 1-2 minutes or until wine is reduced by half. Stir in cream & rosemary. Return to a boil; cook 1-2 minutes. Serve with the chicken.

Start to Finish:

30 minutes

Makes:

4 servings

Barbecue Meatloaf & Cheddar Oven Sliders

Ingredients

2 lb. ground beef

2 eggs, beaten

15 saltine crackers, crushed

1 1/2 tsp. creole seasoning

4 tbsp. Worcestershire, divided

1 (8oz) can tomato sauce

1 C. ketchup

2/3 C. brown sugar

1 tsp. mustard

5 slices cheddar

9 slider buns

1 small red onion, sliced into rings (if desired)

Mayo & mustard (optional)

Directions

1) Preheat oven to 350 degrees. Line a rimmed sheet pan with foil.

2) Mix beef, eggs, cracker crumbs, seasoning, 3 tbsp. Worcestershire, and tomato sauce until combined. Do not over mix.

3) Form into 9 small patties. Press your finger into the center of each patty to form an indentation. This minimizes shrinking while cooking.

4) Place each patty onto foil-lined baking sheet. Bake for 35 minutes.

5) While patties are baking, make sauce by mixing ketchup, brown sugar, mustard and 1 tbsp. Worcestershire.

6) Remove patties from oven and baste each one using all of the sauce. Bake for 10 more minutes.

7) Remove from oven. Place half of a cheddar slice onto each patty. Top with a few red onion rings. Place onto slider bun. Secure with a toothpick, if desired.

Serves: 9

Prep: 10 minutes

Cook: 45 minutes

When I did this I actually was able to get more than 9 sliders made. So depending on how big or how much beef you use depends on how many. Since most slider packages come with at least 12 buns I was able to get that made without any issue. They came out great and taste just as great too...