BBQ Made Easy!

Homemade BBQ Potato Chips with Smoked Paprika


  • 2 (10-ounce) bags olive oil potato chips (or good quality chips)
  • 2 tablespoons smoked paprika
  • Picture of Homemade BBQ Potato Chips with Smoked Paprika Recipe1 tablespoon garlic powder
  • 1 teaspoon sugar
  • 1/2 tablespoon salt


Preheat oven to 300 degrees F.

Place chips on an oven tray and bake for about 5 minutes until they are hot and they begin to release their oil.

While chips are in the oven mix together the paprika, garlic powder, sugar and salt.

When the chips are hot, sprinkle the spice mixture over them and carefully toss to season all of the chips. (Be careful of the hot tray.)

Serve warm or at room temperature.

Shredded, Saucy BBQ Chicken Sammies


  • 1 cup chicken stock
  • 1 bottle Mexican beer
  • Picture of Shredded, Saucy BBQ Chicken Sammies Recipe4 pieces, 6 ounces each boneless, skinless chicken breast
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 2 cloves garlic, chopped
  • 1 medium onion, peeled and finely chopped
  • 2 tablespoons Worcestershire sauce, eyeball it
  • 1 tablespoon hot sauce (recommended: Tabasco)
  • 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick)
  • 3 tablespoons dark brown sugar
  • 4 tablespoons tomato paste
  • 1 large sour deli pickle, chopped
  • 6 to 8 slices sweet bread and butter pickles, chopped
  • 6 soft sammy buns, such as soft burger rolls, split


Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.

While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.

When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.

Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

Peanut Butter Brownie Cupcakes


1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)

Picture of Peanut Butter Brownie Cupcakes Recipe

1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Latin Food with a Twist!

Is Taco Night turning into just that, tacos?  Try other aspects of Latin food that are just as easy to make.  These unique flavors can get you out of the taco rut.

Poblano, Mango, and Black Bean Quesadilasquesadillas-ck-1097056-l

Yield: 4 servings (serving size: 1 quesadilla)


  • 1  teaspoon  olive oil
  • 1 1/2  cups  presliced onion
  • 1/2  teaspoon  dried oregano
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  poblano chile, seeded and chopped
  • 1  (15-ounce) can black beans, rinsed and drained
  • 1  cup  jarred sliced peeled mango (such as Del Monte SunFresh)
  • 1/3  cup  cubed peeled avocado
  • 4  (8-inch) fat-free flour tortillas
  • Cooking spray
  • 1/2  cup  (2 ounces) shredded reduced-fat sharp cheddar cheese


Preheat broiler.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender. Add beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in mango and avocado.

Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle 2 tablespoons cheddar cheese over bean mixture, and fold tortilla in half. Lightly coat tortillas with cooking spray. Broil 3 minutes or until cheddar cheese melts.

Posole Mexican Lasagnatm2011-4_posole-mexican-lasagna_s4x3_med


  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground pork
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • Salt and freshly ground black pepper
  • 1 (15-ounce) can hominy
  • 1 large red onion, chopped
  • 4 cloves garlic, grated or chopped
  • 2 jalapeno or serrano peppers, chopped
  • 12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
  • A handful cilantro or parsley leaves
  • 3 avocados
  • 2 limes
  • 2 tablespoons honey
  • 1 package large flour tortillas
  • 1 pound pepper Jack cheese, shredded
  • Sour cream, to pass at table


Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

Char all of the tortillas over an open flame or in dry hot skillet.

In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

Mexican Rhubarb Chocolate Chunk Browniesgi0613_rhubarb-chocolate-brownies_s4x3_med


For the rhubarb compote:

  • 1 cup rhubarb, strings removed, cut in 1/2-inch slices
  • 1/4 cup water
  • 2 tablespoons granulated sugar

For the brownie batter:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon New Mexico chile powder (not chili powder)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 ounces bittersweet chocolate
  • 2 ounces unsweetened chocolate
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum
  • 2 ounces semisweet chocolate chips
  • 1/4 cup chopped walnuts
  • Shortening spray, for baking dish


Preheat oven to 350 degrees F.

To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.

To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.

In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.

Courtesy of:

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Food Network

Alcohol is not just for drinking!

Cooking with wine and liquor can add a unique kick to a meal.  A splash of sherry can completely change the flavor of a dish.  Try one of these recipes tonight.

Marinated Chicken Wings 123320


  • 20 whole chicken wings*
  • 2 cups soy sauce
  • 1/2 cup white wine or chicken broth
  • 1/2 cup vegetable oil
  • 2 cloves garlic cloves, minced
  • 2 tablespoons sugar
  • 2 teaspoons ground ginger


  1. Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 12-in. x 9-in. x 2-in. baking dish. In a bowl, combine remaining ingredients; mix well. Pour half of the sauce over chicken; turn to coat. Seal or cover the chicken and remaining sauce; refrigerate overnight. Drain chicken, discarding the marinade. Place chicken in a 5-qt. slow cooker; top with reserved sauce. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Transfer wings to a serving dish; discard cooking juices.

Calamari in a Creamy White Wine Sauce379855


  • 1/2 pound linguine pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 8 ounces squid, cleaned and cut into rings and tentacles
  • 3/4 cup white wine
  • 3 cherry peppers, thinly sliced
  • 2 tablespoons cornstarch
  • 1 cup cream
  • crushed red pepper flakes to taste
  • salt and pepper to taste
  • 1/2 cup shredded fresh basil
  • 1/4 cup freshly grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
  3. Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Kahlúa Brownieskahlua-brownies


  • 1 ½ pounds of 60% cacao chocolate
  • 1 cup of butter, cut into pieces and at room temperature
  • 6 eggs, room temperature
  • 2 cups of sugar
  • 1/4 teaspoon of salt
  • 1 tablespoon plus 1/4 teaspoon of Kahlúa
  • 1/4 teaspoon of vanilla extract
  • 1 1/2 cups of all purpose flour


1 Lightly grease a 9×13 pan. Preheat the oven to 350 F.

2 In a double boiler or using a bowl over a pot of simmering water, melt the chocolate and butter together.

3 With an electric mixer, beat together the eggs, sugar and salt. Add the chocolate mixture and the vanilla extract and Kahlúa. Mix until smooth.

4 Slowly sift in the flour.

5 Bake for 45-55 minutes or until a toothpick comes out clean. Place on a wire rack to cool for thirty minutes.

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Pull Together a Full Meal in Under 30 Minutes!

This dinner is perfect for the busy mom.  All of these courses can be pulled together in under 30 minutes, leaving plenty of time to spend with the young ones.  Put the brownies in the oven when the family sits down to eat, and it will be ready once everyone finishes with the meal.

Corn Muffins with Bacon Bits and Cheddar Cheese


  • A drizzle extra-virgin olive oil
  • 6 slices bacon, chopped
  • 1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
  • 1 rounded teaspoon smoked sweet paprika
  • 3 to 4 tablespoons finely chopped chives
  • 1/3 pound brick sharp yellow Cheddar, chopped into 1/4-inch dice


Preheat oven to muffin mix package directions.

Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.

Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

Buffalo Chicken Salad


  • 2 hearts romaine lettuce, chopped
  • 1 cup shredded carrots, available in pouches
  • 2 ribs celery with greens, chopped
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese crumbles
  • 1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
  • 1 tablespoon vegetable oil, 1 turn of the pan
  • 2 tablespoons butter
  • Salt and black pepper
  • 1/4 cup hot sauce


Preheat a skillet over medium-high heat.

Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.

Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.

Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

Cheesecake Brownies


  • 1 (19.8 ounce) package brownie mix
  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1/3 cup white sugar


  1. Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9×13 inch pan.
  2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
  3. Bake according to manufacturer’s instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

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Low-Fat Spaghetti Carbonara



1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
freshly ground pepper


1. Prepare pasta according to package directions.

2. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.

3. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half.

4. Pour mixture into a large serving bowl and let it cool for 5 minutes.

5. Stir in the egg substitute and the parsley.

6. When pasta is done, drain it well and add it immediately to the bacon mixture.

7. Add Parmesan cheese and toss quickly.

8. Season with salt and freshly ground pepper and serve.

Serve with..
Oven Baked Potatoes
1 tsp garlic powder
1 tsp freshly ground black pepper
2 tsp canola oil
1 tsp chives, chopped
2 large sweet potatoes
2 large baking potatoes
Preheat oven to 350 degrees F (180 degrees C). Wash potatoes and dice into 1/2-inch (1.5 cm) pieces. In a medium bowl combine potatoes, oil and seasonings and mix well to coat. Place seasoned potatoes on a nonstick baking sheet. Arrange potatoes in one layer, leaving space between pieces and bake in oven for 20 minutes. Turn potatoes and continue to bake an additional 10 to 20 minutes until golden.
For dessert..
Banana Walnut Brownies

1 bag chocolate chips (semisweet or milk chocolate. Whatever your cravings may be!)
4 large eggs + 1 large egg yolk
3/4 cup flour
1 1/4 cup granulated sugar
1/2 teaspoon salt
8 oz cream cheese (room temp. works best)
1 1/2 sticks of butter (unsalted)
1/3 cup confectioners sugar
1/2 teaspoon vanilla
1/2 cup mashed ripe banana
1/2 cup walnuts


1. Preheat oven to 350°F. Coat a rectangular baking pan (about 9×13) with butter and a bit of flour. Using a double boiler, (if you don’t have one use a saucepan and heat tempered bowl.) bring the water to a boil and remove from heat. Place chocolate over heat, stirring occasionally until completely melted.

2. In a separate bowl, mix butter and granulated sugar until light and fluffy (about 4 minutes with electric mixer). Mix in 3 eggs. Fold in walnuts. Add chocolate, flour, and salt. Mix for about 20-30 seconds.

3. In a food processor, combine cream cheese, egg yolk, confectioner’s sugar, vanilla, and remaining whole egg. Process until completely smooth, then fold in banana.

4. Place the chocolate batter first into pan. Using a rubber spatula, running length-wise, create 3 trenches and fill with cream cheese mixture. Using the top of a clean spatula, run back and forth across the top to create a marbleized appearance. Bake for about 40 minutes. Let cool for 30 minutes before cutting.

(recipes courtesy of
Coupons for this meal, as of 7/6/09:
$.40 off any package No Yolks products (pasta, etc)
$1.00 off 2 bags of DeLallo Whole Wheat Pasta
$.50 off Smart Balance Omega-3 Large Eggs

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