Ever want to escape the weather?  Some choose to go to an all inclusive resort, other choose to have special weekend away in seclusion and than there is some that just pretend to relive the summer and make a kicked up barbeque chicken sauce in the middle of January.

I guess for this week I am the latter of the three described above.  For me, nothing beats the barbeque.  The thrill of the grill and the flavors make my mouth water, hairs stand up and belly growl.  For today, I thought I would share one of my favorite sauces to have on hand – homemade barbeque chicken sauce.  This BBQ sauce can we used on just about anything… from chicken, beef, pork, vegetables, rice, nachos, you name it.

I am pretty sure you could smear this BBQ sauce on your car bumper and love it.

Barbeque (BBQ) Chicken Sauce Recipe

Ingredients

• 1 Cup Brown Sugar
• 2 Tsp. Dry Mustard
• 2 Tsp. Smoked paprika
• 1 Clove garlic ( crushed)
• 4 Tsp. Chili powder
• 1 Cup Ketchup
• 1 Cup cider vinegar
• 3 Tbsp. Worcestershire sauce
• 1 Tbsp. Salt
• 1 Tbsp. Pepper

Method

1. Preheat large sauce pan over medium heat
2. Stir all dry ingredients together and than add remaining liquid.
3. Mix thoroughly and bring to a gentle boil ( stirring occasionally )
4. Reduce to a simmer for 25-30 minutes
5. ENJOY!

Zesty Tip:  The longer you simmer this barbeque chicken sauce, the better it will be.  If you notice it getting to thick, just add a little water.  Package this in resealable jars and give it to your friends, they will be happy.

OK, so you have to try this sauce… not because I love barbeque but just for the shear excitement of your taste buds.  Let me know if you do give it a try and let me know your thoughts and alterations if you made any.  Have a super day and I will talk to you on Friday.

Take care

zesty

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Is it raining where you are?  Holy jeepers, All I have seen for the past 5 days is RAIN.  Not that I am opposed to rain but after a while it gets pretty old.  OK, enough of me whining and complaining about the weather – let’s get on with a really tasty dish that was totally driven by a sale of “CRANBERRIES”.  Funny, I know!  I was walking in the produce aisle where I noticed they had cranberries on sale.  Normally I would just make cranberry sauce and call it a day but today I wanted to treat them a little differently.

How about a roasted pork tenderloin crusted with peppercorns and cooked with baby potatoes and carrots and topped with a cranberry wine sauce?  It sounded good to me and after the results – it tasted excellent!

Ingredients

• 2 Pork Tenderloins
• 1/2 Cup White whine
• 1 Cup Cranberries
• 1 Tbsp. Olive Oil
• Baby Potatoes
• Carrots ( cut length wise)
• 1/3 Cup Brown Sugar
• 2 Tbsp. Prepared mustard
• 2 Tbsp. Water
• Crushed Peppercorns
• Salt

Method

1. Preheat oven to 250 degrees F.
2. In a oven safe dutch oven, preheat over high heat on the stove top.  Add olive oil, season the pork with salt and crushed pepper.  Sear on all sides until golden brown and a crust has formed.
3. Add wine and cranberries and start the de-glazing process.  Let cook down for 3 minutes
4. Add carrots and potatoes and cover for another 5 minutes.
5. In a bowl mix brown sugar, mustard and stir together.  Add water once mustard and brown sugar is blended.
6. Pour sauce over the pork, cover and place in the oven for 2 hours ( or until carrots and potatoes are fork tender )



7. Baste every 30 minutes with sauce.
8. Let Stand for about 10 minutes and then slice



9. ENJOY!

Zesty Tip: To ensure the pork is super tender and flavorful, I continued to baste the pork in the sauce both prior to the oven as well as during.

Wow!  The pork was so tender I had a hard time to cut it.  Now I realize not everyone has 2 hours to roast supper during the week but it really is worth the wait.  I hope you have a super Monday.  I am not sure what is in store for me today but no doubt it will be exciting.  I am home all week and pretty sure there is a Holiday thrown in the mix.  WOOOOO HOOOO.

Take care

zesty

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Help The Students Event: Day 18

Happy Friday!  It is hard to believe that the end of the month is drawing so near.  Does anybody else feel that September flew by?  I cannot believe it.  Lots of action over here so I guess that usually makes time fly.  Alright, today I have a very special post!  This recipe has been donated by a zesty in law and truly is a family favorite.  In fact this recipe is by far one of the all time fav’s of a zesty niece ( The niece who really inspired me to start the help the students events ).

I have consumed this recipe many times and I must say it is super easy, very quick and the sauce always hits the spot.  The combination of lemon and basil flavor the chicken and infuse a tremendous balance in your mouth.  This recipe literally takes the amount of time it takes to boil some noodles in a pot.  The sauce is completely done in the microwave, the chicken is sauteed on the cook top and the entire dish makes friends with freshly grated Parmesan cheese.

Take a look at the recipe and let me know what you think.

Ingredients

• 2 Chicken Breasts ( chopped )
• 1 Tbsp. Basil ( dried )
• 2 Tbsp. Fresh lemon juice
• 2 Tbsp. Soy sauce
• 2 Tbsp. Olive Oil
• 1 Box Roitini Noodles
• Parmesan cheese ( grated )
• Salt ( for pasta water )

Method

1. Combine basil, olive oil, lemon juice and soy sauce in a large microwaveable dish
2. In a medium sauce pan, cook pasta according to directions
3. Heat saute pan over medium heat and begin to cook chicken until no longer pink.  Once chicken is no longer pink, transfer to the sauce dish
4. Heat on high in microwave for 2 minutes.
5. Drain pasta noodles and plate.  Serve chicken and sauce on the side or atop the noodles ( whichever you prefer )
6. Top with freshly grated Parmesan cheese



7. ENJOY!

Zesty Tip: If you have leftovers, keep the sauce separate from the noodles and reheat the sauce .  Once the sauce has been warmed through you can put it on top of the noodle and reheat together.  This will avoid the congealed texture from the sauce and keep the noodles from clumping together.

Hopefully you enjoyed this simple chicken dish.  This is a great recipe to make using tofu or even a vegetable such as squash or eggplant.  So whether you are a meatatarian, vegetarian or full vegan you can spin this recipe to your liking.  I would like to wish you all a great weekend and hopefully the weather holds on for a few more days.

I am golfing on Sunday with the “BOYS” so I am looking forward to that.  Other items on the agenda include some yard work, some writing and of course some cooking.  I will be back on Monday morning with a few more days of the “Help the Students Event” to round out the week.

Take care

zesty

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