Smoky Oven-Barbecued Chicken

It's so wonderful when a dish like this baking, the whole house smells incredible and the taste does not disappoint.  

SMOKY OVEN-BARBECUED CHICKEN

2 T butter or margarine

3 garlic cloves, minced

1 cup ketchup (I used half ketchup and half Siracha ketchup for extra spice) 

2 T brown sugar 

1 T Worcestershire sauce

1 T liquid smoke

1 tsp salt

1/4 tsp pepper

One chicken (quartered or cut into 8 pieces) 

3 small onions, sliced

About two hours before serving:

In one-quart saucepan over medium heat, melt butter and cook garlic for about two minutes or until lightly browned.  Add ketchup along with next five ingredients plus 1/4 cup water; heat to boiling.  Reduce heat to low, cover and simmer 10 minutes occasionally stirring sauce. 

Preheat oven to 375°.  Arrange chicken pieces skin side up in large open roasting pan.  Arrange onion slices over the chicken.  Pour sauce over chicken and onions.  Bake for 1 hour 15 minutes or until chicken is tender.  Occasionally baste with sauce. 

PRINTABLE VERSION

Best-Ever Meatloaf

This meatloaf lives up to its name.  It is good - really good.  How did Grandma like to eat it?  Cold, the next day, on slide of bread with mayonnaise and a pickle.  I wouldn't know how that tastes, the meatloaf was devoured.

BEST-EVER MEATLOAF

2 eggs

2/3 cup milk

2 tsp salt

1/4 tsp pepper

3 slices bread

1 minced onion

1/2 cup shredded carrot

1 cup shredded cheddar cheese

1 1/2 - 2 lbs hamburger

Beat eggs in large bowl with fork. Add milk, salt, pepper and bread.  Beat until the bread has disintegrated.  Add remaining ingredients.  Place in greased loaf pan (or shape into loaf and place on rimmed baking sheet/pan).  Add topping:  mix together 1/4 cup brown sugar, 1/4 cup ketchup, 1 tsp mustard.  Bake at 350 for 1 1/2 hours.  

PRINTABLE VERSION

Beef & Red Wine Stew

Boeuf Bourguignon Rapide, the official French name for Quick Beef and Red Wine Stew.

One of my grandmothers made beef and noodles on a regular basis, a simpler more rustic version of this recipe that requires a pressure cooker to prepare the beef.  (A piece of equipment not yet in my kitchen arsenal.) So, I turned to a French version of the recipe and it certainly did not disappoint. 

As my family enjoyed the dinner I mentioned that I may post it on the blog until I could recreate my grandmother's recipe - gasp! - two of my family members said it was not blog worthy.  What?  Why?  The answer:  It was not pretty enough.  (Direct quote)  This gave me much pause, did the food really have to be pretty to be worthy of Jana Vee and Marjorie?  I realized if I posed the question to either one of them they would be laughing; they didn't always cook perfectly photograph-worthy cuisine but it was always pretty darn good.  

QUICK BEEF AND RED WINE STEW OVER NOODLES (Compliments of French Comfort Food) 

2 pounds beef tenderloin tips or stew meat

1/2 cup all-purpose flour, plus 2 T

Salt and pepper

1/4 pound bacon, sliced into 1/2 inch pieces

olive oil

1 medium onion, peeled and finely chopped

1 (16 oz package) frozen pearl onions, thawed 

4 cloves garlic, peeled and minced

1 1/2 tsp thyme (fresh or dried)

4 cups Burgundy or dry red wine, plus a little extra

1 1/2 pounds button mushrooms, sliced in half

Cooked egg noodles

Cut beef into large chunks, 1 to 1 1/2 inch pieces.  Place 1/2 cup flour on plate and liberally season with salt and lots of black pepper. 

In Dutch oven, cook the bacon on medium heat until golden brown.  Remove to paper towels and set aside.  Dredge the beef chuck in the flour and shake off excess.  

In Dutch oven, heat the bacon grease until hot, add a layer of the beef chunks.  Brown on all sides, leaving the insides rare.  Remove to a plate and repeat with remaining beef, adding olive oil if needed.

In Dutch oven, cook the chopped onion and the pearl onions until golden brown.  Add the garlic, thyme and red wine.  Bring to a simmer.  Remove 1 cup of the sauce, mix in the 2 T of flour with a fork, return to the Dutch oven. Stir until sauce thickens.  Add the mushrooms and bring back to a simmer.  (If too thick, add a little more wine). Return the beef to the Dutch oven and cook - long enough to reheat the meat and reach doneness to your liking.  If you like it well done, continue to simmer.  Add in the bacon and stir.  Serve over egg noodles.  

Printable Version

Taco Quiche

Truth be told I don't make a great deal of casseroles.  Working my way through The Grands recipes is going to expose my family to some new casserole experiences.  

Enter Taco Quiche. Easy.  Hearty.  Satisfying. 

TACO QUICHE

2 lbs ground beef

2 envelopes taco seasoning

1 can (14 oz) tomato sauce

4 eggs

3/4 cup milk

1 1/4 cup biscuit baking mix (i.e. Bisquick)

Pepper to taste

Toppings:  Sour cream, lettuce, tomato, salsa, chopped peppers, green onions, shredded cheese

Brown beef; drain.  Add taco seasoning and prepare according to the package directions.  Add tomato sauce.  (If your taco mix preparation is moist, then omit the tomato sauce.).  Spoon meat into a greased 13 x 9 baking dish.  

In a bowl, beat eggs and milk.  Add biscuit baking mix and pepper; mix well.  Pour over meat.  Bake uncovered at 400 for 20-25 minutes or until golden brown.  Cool 5-10 minutes. Top with your toppings of choice*   Serve immediately.  

*We only topped part of quiche with sour cream so it could easily be warmed up the next day for hungry boys. 

Printable Version