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Mighty Tastin’ BBQ Chicken Legs Drumsticks
These are awesome! My daughter went back for seconds and she is NOT a fan of bbq. However, if you are not a fan of chicken with bone in or “wet sticky” bbq then you might not enjoy it.
13 chicken legs (drumsticks) about 4 pounds
1 bottle of your Favorite BBQ sauce (this will get divided up)
2 tablespoons Brown Sugar
2 tablespoons Apple Cider Vinegar
1 teaspoon ground black pepper
2 teaspoons of salt
about 1 teaspoon hot sauce (you can omit this)
1. Divide chicken legs in half .
2. With a sharp knife, make 2 cuts, into the thickest part of each drumstick. Making sure to cut it to the bone.
3. Using 2 freezer bags place half of the the drumsticks in each bag.
4. In 2 small bowls mix 1/4 cup BBQ sauce into each bowl. Then add a Tablespoon of brown Sugar and Apple Cider Vinegar to each bowl. Continue by adding 1/2 of a tsp of black pepper and 1 teaspoon of salt to each bowl. Stir until combine.
****If you are adding the hot sauce add 1/2 tsp. to each bowl now***
5. Shake each bag gently until the sauce is coated on all chicken legs. Refrigerate for at least 4 hours. I like to refrigerate mine for 8 hours.
6. Preheat oven to 400 degrees
7. Line a baking sheet with foil and lightly grease with vegetable oil.
8. Remove chicken from bag and place onto baking sheet.
9. Brush all sides of the chicken leg with remaining bbq sauce from the bottle.
10. Bake for 15 minutes. Remove chicken and brush generously again with bbq sauce. Return to the oven and repeat the brushing with bbq sauce 3 more times. 15 minutes between each time. Cooking time of 60 minutes.
This chicken is amazing. It is super tender, moist full of flavor and has a beautiful shiny glaze.
An easy recipe! Low and slow cooking. Great recipe for leftovers or freezer cooking.
1- 3 to 6 pound Pork Loin, boneless
Sea Salt or Kosher Salt
Liquid Smoke ( Our favorite flavor is Natural Mesquite)
1. Preheat oven to 250 degrees.
2. Generously salt the fronts and back of the pork loin.
3. Pour on desired amount of liquid smoke on both sides. Using hands to “rub” it into the loin. ( I use between 1/4 of a bottle to half a bottle of liquid smoke.)
4. Wrap in foil. Making sure you seal it completely. Placed wrapped loin in roasting pan.
5. Cook in a 250 degree oven for 8 to 10 hours. I do this at night so it is ready to shred first thing in the morning. This is great for freezer meals!
Notes: Although, I prefer an oven for this recipe you can make it in a slow cooker. This is great recipe for bbq sandwiches!
Freezer Cooking Chicken Fajita’s
I am trying to incorporate more freezer cooking into my meal planning. At least 2 weeks worth of freezer meals for the month. Chicken Fajita’s seemed to be the perfect freezer meal to start.
1 -1/2 Green Peppers, Sliced
1/2 Red Pepper, Sliced
1 yellow onion, sliced
1 1/2 to 2 pounds Boneless, skinless chicken breast, cut into strips
1 tablespoon lime or lemon juice
1. Slice peppers and onion and place into a large bowl.
2. Next pound the chicken breast with a mallet. I like to do this because I feel like it makes the chicken tender and gives me more strips.
3. Cut the chicken into strips and place in the same bowl with the peppers and onions. Add a tablespoon of lime/lemon juice and the seasoning and toss.
4. Make sure your freezer bag is labeled with contents and directions on how to cook.
5. Place in bag. Put in Freezer.
6. When ready to eat: Thaw. Place in a large skillet with 2 tablespoons of oil. And stir fry until chicken is cook through and veggies are softened. Serve with warm flour tortillas.
Cheesy Tuna Tomato Casserole
My husband, daughter and myself just love this. My 11-year-old son….ate it but didn’t say much about it. My 8-year-old ate half of it…..he didn’t really care for it but he knows mommy is not a short order cook and ate what would fill him up. And I can just about forget my VERY VERY picky 14-year-old son eating it.
2 (5 oz) cans of Tuna, drained
1 cup Mayo
1 small Onion, chopped
1/4 teaspoon Salt (I didn’t add this)
1/4 teaspoon Black Pepper
1 package (12 oz.) wide egg noodles, uncooked
10 Plum Tomatoes, sliced 1/4 inch thick
2 cups shredded cheese (I used a Mexican Blend)
1. Preheat oven to 375 degrees.
2. Cook noodles according to package directions minus two minutes of cook time. Drain.
3. Combine drained tuna, mayo, onion, salt and pepper into a medium bowl; mix well.
4. Combine tuna mixture with noodles. Mixing to evenly coat the noodles.
5. Spray 13 x 9 inch baking dish with cooking spray.
6. Layer with half of the noodle mixture, half of the sliced tomatoes followed by half of the cheese. Pressing down slightly as you work. Repeat the layers.
7. Bake for 20 minutes at 375 degrees until cheese is melted and casserole is heated through.
Parmesan Chicken With Bow Tie Pasta
1 box (12 oz.) Bow-Tie Pasta
Salt and Pepper to Taste
2 cups Broccoli Florets
2 Tablespoons Olive oil
1 1/2 pounds chicken breast, cooked and diced
1 small onion, finely diced
2 gloves of garlic
1 (14.5 oz can) Petite Diced Tomatoes, Drained
1/2 to 1 cup Grated Parmesan Cheese
1. Cook Pasta in boiling Salted water according to package direction. Until al dente. Add broccoli the last 3 minutes of cooking time. Drain, reserving at 1 cup of cooking liquid (you might decide to leave this out all together).
2. Toss Pasta and Broccoli with 1 tablespoon olive oil. Set aside.
3. Warm remaining tablespoon of oil over medium-high heat. Add chicken, onion, and garlic. At this point you can also season with Salt and Pepper. I stay away from adding Salt to anything. Saute, this for approx. 5 minutes.
4. After 5 minutes add in the Diced Tomatoes; and saute for another 2 minutes.
5. Mix in the pasta mixture. Add Parmesan cheese and 1/2 cup of cooking liquid. I used about 3/4 of a cup cooking liquid.
6. Since we LOVE cheese in our house….once everything was heated evenly throughout I topped with MORE Parmesan Cheese.
Tips: You will need a LARGE skillet for this. It makes a lot. Make sure the chicken you use is cooked! I have several chicken breast made ahead of time and just diced them up.
Suprina’s Salsa Chili
2 pounds ground beef (You can also use Turkey)
1 teaspoon ground black pepper
1/2 teaspoon Garlic Salt
2 1/2 cups Tomato Sauce
10 to 12 ounces of Salsa (add a little or less to get the desired Zing that you want…I usually add around 10 ounces)
1 full packet of Chili season mix (I use McCormicks)
1 (15 ounce can) Light Red Kidney Beans
1 (15 ounce can) Dark Red Kidney Beans
- In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
- Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
*This is an excellent recipe. All my children loved it. Well, with the exception of my oldest. He is a VERY VERY picky eater. Granny Smith apples are excellent for this recipe. However, you can also use Braeburn apples as it works just as well.*
1 Teaspoon dried rubbed sage
1/2 teaspoon of salt
1/4 teaspoon fresh ground black pepper
4 (4 ounce) Boneless Center-cut loin pork chops (about a 1/2 thick) *This time I used about a each thick pork chop. Just remember to adjust cooking time to fit the size of the meat.*
1/4 cup vegetable oil
2 teaspoons of butter
4 cups Apples (about 4 med. sized apples do the trick)
3 Tables spoons brown sugar
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon Dash of salt.
- Combine Sage, salt and black pepper in a small bowl.
- Coat pan with cooking spray.
- Heat oil until hot. -The meat should sizzle once it hit the pan.
- Cooking on Medium/high heat.
- Add pork and cook approx 4 minutes on each side or until done.
- Once all meat is cooked, in the same pan toss in the butter, apples, brown sugar, and ground cinnamon.
- Cook apples for 5 minutes. Until crisp, yet tender. Stirring occasionally.
I drizzle some of the apple sauce right onto the pork chop. This would be good served with a side of noodles as well. I just had some potatoes that needed to be used.