Miami Chicken

Here's one of those summer favorite recipes. This time of year its a nice reminder of summer, so its something different to make to stave off cabin fever. A tangy change from that sweet BBQ taste in a bottle, Miami Chicken is good baked, broiled or grilled. You'll get a slightly different flavor depending on how you cook it and what kind of chicken you use.

On the grill I like bone in chicken but boneless works as well. You'll use the sauce as a mariinade and then baste frequently to build a lovely glaze and seal in the flavorable juices. Under the broiler, I find boneless chicken will cook much more evenly than bone in chicken, but I've done both. Here, the sauce is a marinade, and then you'll baste two or three times getting a bbq type sauce, but not as much of a glaze as the grill will give you. Just baking in the oven, I use skinless and sometimes boneless chicken because you're going to get a sauce that will not be as sticky, and the skin creates far too much fat drippings for my liking.

Whatever chicken you use, this makes about 2 cups of the sauce/marinade. I think its supposed to work well for 2 pounds of chicken, but I tend to go heavy on my sauces so I use about a pound and a half of chicken per batch of marinade. 

Make sure you wash and dry off your chicken before starting. Salt and Pepper the chicken lightly. Once you have asssembled the ingredients and created the sauce, you'll want to marinade the seasoned chicken it  in for a while. Usually I go between 20 minutes and 4 hours, in the fridge. Of course the longer you soak the chicken, the more flavor it will have. Once you go to cook the chicken this sauce will become a sauce or glaze. Only use sauce that is cooked, throw away the portion that is uncooked.

If Grilling, turn the chicken often (5-7 minutes) and baste with the sauce each time. Grill for 30 minutes or until the chicken is done and the juices run clear.

If Broiling the chicken, you'll want to watch it doesn't burn. The cooking works similar to grilling, turning and basting every 10 minutes until the chicken is done. If you cut back the brown sugar by a tablespoon it will be less likely to burn using this cooking method.

If Baking, Double line the pan (it should have a lip around the edges) with foil. Cover the chicken with sauce, using about half of it. Cook about 15 minutes at 350 degrees before turning the chicken over and covering it with the remainder of the sauce. Bake another 15 minutes or until done. once you have put the chicken on a platter for serving, use the foil to lift the resulting sauce out and pour over chicken for serving. I serve this with a spoon in case folks want a little extra sauce with their meal.

This also is good made with chicken wings for a party.

Miami Chicken Sauce

About 1/2 cup tomato ketchup
1/4 cup cider vinegar
2 Tbsp. oil
3 Tbsp. brown sugar
2 Tbsp. Dijon-style mustard
2 Tbsp. lemon juice
1 &1/2  tsp. dried basil leaves
2 cloves garlic, minced

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Sheila's Pulled Pork

 Take one pork tenderloin and put it in the crock pot. Add a bottle of Sweet Baby Ray's BBQ sauce, a little bit of vinegar, and some chili sauce to taste. cook on low 8 hours or high for 4.  pull it apart, then let cook another 15 minutes before serving.

Great on rolls with coleslaw on the side

Honey Ribs

Honey Ribs in your crock pot:

Take 2 pounds of baby back ribs. Broil for 10 - 15 minutes to cook off some of the fat. drain. Cut ribs into single serving sections. Put in Crock Pot the following:

10 oz beef consomme
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard

Stir to mix ingredients. Add ribs.
Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.

Excellent with rice.

Turkey BBQ Sandwiches

16 oz Can tomatoes; cut up

6 oz Can tomato paste;
1 teaspoon Powdered Mustard;
1/4 cup Onion; chopped
1 teaspoon Chili powder; (or to taste)
2 cup Turkey; chopped, cooked

Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or until the flavors are blended. Spoon the mixture over hamburger buns or toast.

Quick Things to do with Chicken

In Peg Bracken's " I Hate to Cook Book" there are many recipes that are easy & enjoyable to do.  As the holiday season approaches, "what's for dinner" becomes more effort after all the other things that need juggling this time of year. So here's a few simple tasty things that don't require a lot of work for those busy evenings.

Coca-Chicken
Salt and pepper 2 to 3 pounds of chicken pieces. Warm about 1/4 of ketchup, and add a cup of coca-cola. Put the pieces of chicken into a casserole, pour over the sauce. Cover the casserole cook for about a half hour (350-375 degrees) Then uncover it, cook for another half hour and you're done.

Bastard Barbeque
Salt and pepper and lavishly garlic-salt a cut-up chicken. put it in a shallow pan and then sprinkle it generously with brown sugar, folowed by dotting it with lots of butter. Bake it uncovered for about an hour at 350 degrees.

Chili Chicken
8-10 chicken drumsticks or thighs , 1/4 jar of chili Seasoning, 1/4 cup cider vinegar, and tinfoil.
Salt and pepper  the chicken. Mix the seasoning with the vinegar. Paint each piece with the seasoning and wrap it in foil. Bake them at 400 degrees for 40 Minutes.