Chase’s BBQ chicken sandwiches.
- 4 slices bacon
- 2 boneless, skinless chicken breasts, cut into 1 inch pieces
- salt and pepper
- 1 cup BBQ sauce, your choice
- 1 minced chipotle chile in adobo OR 1 tsp ch jalapeño OR cayenne to taste
- about 1/4 cup water
- 4 deli rolls, cut in half
- jack or cheddar cheese
- Fry bacon until crisp. Remove to paper towel
- Retain 1 T. Bacon grease
- Pat chicken dry, cut into 1-inch cubes. Season with salt and pepper. Cook until browned on one side. Flip chicken and finish cooking a couple of minutes.
- Add BBQ sauce, chipotle (or substitute) and water.
- Heat oven to 400
- Cover chicken, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened. Check taste of sauce to see if additional heat is needed. If so, add sprinkle of cayenne.
- Arrange rolls on baking sheet, cut side up. Divide chicken among bottom halves of rolls. Top with cheese.
- Baken open-faced sandwiches until golden brown, or cheese melts. Top with toasted top.
2 – 3 pounds chicken breast tenderloins
1/2 tsp salt
1/8 t. Pepper
1/8 t. Garlic pdr.
1/4 cup Dijon mustard
1/4 cup sour cream
3/4 cup Italian bread crumbs
Sprinkle chicken with salt, pepper, and garlic.
Combine mustard and sour cream in small bowl. Spread chicken with this mixture.
Roll chicken in bread crumbs
Place in shallow pan or roaster.
Bake at 400 for — minutes or until cooked through but not overdone.
Recipe from Aunt Edith, best dumplin’ maker ever…
- Chicken (any pieces; I prefer breasts, bone-in) *Aunt Edith prefers breast; thighs give a bit richer broth)
- 3 cups Gold Medal Self-Rising Flour
- 2 Quarts plus 3/4 c. Broth
- few drops yellow food coloring, if desired
- (Recently read to cut chicken to expose as much bone as possible, then boil hard for 3 minutes. Drain and wash chicken, then return to stove. This will give a clear, rich brith.)
- Cook chicken with bouillon cubes. Salt to taste.
- Remove chicken from bone. Strain broth.
- Heat 2 quarts of the broth. Add food coloring.
- In a bowl with flour, add hot 3/4 c. broth and milk. Mix.
- Knead on a flour cutting board. Roll very thin. Cut in strips. Pull apart in small pieces. Drop in boiling broth.
- Pepper good and add chicken.
1 cup chicken broth
1 cup wild rice, uncooked
Bring rice and broth to boil. Cover, turn to low, and let cook, covered, until tender (usually between 30 minutes to an hour, depending on brand).
3 T. Oil
1/2 cup green bell pepper
1 cup nuts (mixed, peanuts, cashews, pecans, almonds; whatever is on hand)
3 green onions, tops and bottoms, sliced
In pan, heat 3 T. Oil over medium high heat. Add peppers, cooking for 3-5 minutes.
Add nuts. Cook for 2-3 minutes, until nuts start to brown. Add green onions, stir and remove from heat.
Combine wild rice with pepper mixture.
3 T. Rice vinegar (or apple cider vinegar, if you don’t have rice, although rice vin. is milder)
1 T. Olive oil
2 T. Sesame oil
1 clove minced garlic
Salt and pepper to taste
crushed pepper flakes to your heat level…start with 1/4 tsp first time.
Combine dressing in jar, shake well and pour over salad. Cover and refrigerate. Eat and share…
1 15-oz can tomato sauce
1 6-oz can tomato paste
1 1/2 tsp dried oregano
1 1/2 tsp Italian seasoning
1 tsp fennel seed, crushed
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt, if using unsalted sauce or paste
1/4 tsp sugar
Bring to boil, gently, let simmer. Keep lid close, because this thick sauce wants to jump (see evidence in photo below…) and a reminder, thick sauce does not do anything ‘gently,’ simmering included. So keep that lid handy…
Freeze or use. I measure out the amount I normally use on a pizza and freeze that amount in a Baggie, then put individual baggies in big bag. Easily thawed that way in a cup of warm water.
Preheat oven to 350
Place bone-in, skin on, chicken breasts on pan.
Rub with oil, sprinkle generously with salt and pepper.
Roast for 45 minutes, until cooked through (165)
I go a bit longer than that.
1 # ground beef (chuck, round, whatever you can live with) 😉
1 cup bread crumbs
1/2 cup milk
1/4 tsp sugar
1 small diced onion
1/2 tsp. salt
1/4 tsp pepper
Mix above together. Form into balls, your choice of size. Brown in oven or pan.
NOTE: Original recipe was for crockpot meatballs, but I do the whole thing in a cast iron pan. Brown, then pour sauce over and let simmer.
1/4 cup Worchestershire sauce
2 tsp. vinegar
1/4 cup brown sugar
1 cup ketchup
Mix. Pour over balls. Simmer in crockpot or in oven as long as you can stand the smell.