John's Homemade All Purpose BBQ Sauce

My cousin is a heck of a barbecue cook! And we've always loved his BBQ sauce. I decided to ask him for his recipe, thinking he might not want to share it. But it turns out it was a recipe he had found in a book (sorry I can't give credit to the original author of the recipe). And it's pretty customizable. You can change the type of vinegar or mustard, use more or less Tabasco for heat and whatever barbecue rub you use will have an impact on the sauce as well.

Use it on literally anything! 

Ingredients:

2 cups ketchup

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

1/4 cup firmly packed brown sugar

2 tbsps molasses

2 tbsps prepared mustard

1 tbsp Tabasco sauce

1 tbsp of your favourite BBQ rub

2 tsps liquid smoke

1/2 tsp black pepper

Combine everything in a saucepan and bring to a boil over medium to medium high heat, then reduce the heat to a simmer for 15 minutes. Pour into sterilized jars and store in the fridge for months (if it lasts that long!)

Makes 2 1/2 cups 

Used it here in How to Cook a Frozen Chicken:

https://www.hotandcoldrunningmom.ca/2021/11/how-to-cook-frozen-chicken.html 

And here on Make Ahead BBQ Pork Ribs:

https://www.hotandcoldrunningmom.ca/2018/05/make-ahead-bbq-pork-ribs.html 

Or just slather it on anything you've got on the barbecue or frying in a pan!

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Korean Style Ground Chicken and Sprouts

This healthy one pan dinner features lean ground chicken, lots of vegetables and enough ginger to knock your socks off!

Ingredients:

1 tbsp vegetable oil

3/4 lb ground chicken

1/4 cup soya sauce

1/4 cup brown sugar

2 tsps sesame oil

3 tbsps fresh grated ginger

4 tsps minced garlic

2 medium carrots, shredded

2 cups shredded cabbage

4 cups bean sprouts

black pepper to taste

Combine the soya sauce, brown sugar and sesame oil and set aside. Heat the oil to medium in a large skillet or wok. Brown the chicken, breaking it up as it cooks, until no pink remains. Add the garlic and stir for 1 minute. Increase the heat to medium high and add the carrots, cabbage, ginger and bean sprouts. Cook 2-3 minutes, then pour in the sauce and heat through 2 minutes. Add black pepper to taste.

Serves 2-3  as a main or 4 as a side

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Fluffy Whipped Chocolate Frosting

Fluffy and decadent and so easy to make. You'll love it! And the addition of coffee granules gives a deepness to the chocolate flavour without making it coffee tasting.

Ingredients:

3/4 cup unsalted butter, at room temperature

4 cups icing sugar, sifted

1 1/2 cups cocoa powder, sifted

2/3 cup  35% whipping cream

2 tbsps vanilla extract

pinch of salt

1 tbsp instant coffee granules

Whisk butter on low to cream then on high until light. Measure the icing sugar and the cocoa powder then sift. Add the icing sugar, cocoa, whipping cream, vanilla, salt and coffee granules. Again, start on low to combine then whip on medium high to high for 5 full minutes until fluffy. Frost your cake then refrigerate to set.

 

Makes enough frosting for a 2 layer 8" cake.

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Air Fryer Mexican Stuffed Chicken

Elevate your dinner game with these air fried stuffed chicken breasts cooked to juicy perfection! 

Ingredients:

2 boneless, skinless chicken breasts

1 oz shredded Monterey Jack or mozzarella cheese

1/4 cup chopped spinach

2 tbsps refried beans

1/4 tsp ground cumin

1 egg, beaten

2 tbsps parmesan cheese

Pat the chicken dry with paper towels and flatten with a rolling pin between sheets of wax paper or saved waxed cereal bag. Spread with refried beans. Mix the shredded cheese, spinach and cumin together and spoon onto one side of the chicken. Fold over then brush with beaten egg. Coat with parmesan. Place the chicken in an oiled air fryer basket and cook at 400°F for 10-12 minutes or until internal temperature reaches 165°F. Serve with salsa.

Makes 2 servings

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Pierogies with Onions and Bacon

Looking for an easy mid-week meal? Using frozen pierogies, this one can be on the table in under 30 minutes.

Ingredients:

2 small  onions, thinly sliced

3 slices of bacon

14-16 frozen pierogies

2 tsps butter

1 cup chopped kale

sour cream or Greek yogurt to serve

First cook the pierogies as directed on package. I like them boiled and tender. Then, on medium high heat, cook the bacon to crispy and remove from heat. Cook the onion in the bacon fat for 5-8 minutes until nicely browned. Add the butter and kale and toss around for 1-2 minutes. Finally chop the bacon and add to the pan along with the cooked pierogies. Stir together a few minutes for the pierogies to brown and heat through. Serve with a dollop of either sour cream or Greek yogurt.

Serves 2

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Easy Shrimp, Mushrooms, Peppers and Pasta

Quick and easy meal with pretty much all kitchen staples, except maybe the white truffle infused finishing oil for an extra little hit of umami.  If you don't have it a drizzle of your best olive oil will work too.

Ingredients:

350g shrimp

8 or 9 white mushrooms, sliced

1-2 small bell peppers, sliced

1 cup chopped kale

3 tsps minced garlic

5-6 oz spaghetti 

2 tbsps olive oil + 1 tbsp olive oil

1 tbsp butter + 1 tbsp butter

1/4 - 1/2 cup reserved pasta water 

2 tbsps lemon juice

1/4 cup parmesan 

1/4 tsp red pepper flakes

Black pepper to taste 

White truffle infused finishing oil

Boil the spaghetti as directed on package.

Heat 2 tbsps olive oil and 1 tbsp butter in a skillet to medium. Add mushrooms and peppers and cook 3-4 minutes then add the garlic for 1 minute. Remove to a plate. Add 1 tbsp olive oil and 1 tbsp butter to the pan and sauté the shrimp until pink. Add black pepper to taste. Add the kale for 1 minute then return the peppers and mushrooms to the pan. Reserve the pasta water then drain the spaghetti. Toss the pasta in a pot with the reserved pasta water, lemon juice, parmesan and red pepper flakes. Plate the spaghetti and top with shrimp and veggies and finish with a drizzle of truffle oil.

Serves 3

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Air Fryer Breaded Cajun Cod

So crispy, yet tender and juicy inside! And healthier than fried cod using the air fryer.

Ingredients:

400g (5 small fillets) cod

1 egg, beaten

1/2 cup oat or all purpose flour

1/2 cup Panko

1 tsp blackened Cajun seasoning

spray oil

Pat fillets dry with paper towels. Whisk the egg in a bowl. Place flour in another bowl. And combine the Panko and Cajun seasoning in yet another bowl. Now that you've got your breading station set up it's time to start. Dredge the fish in flour, dip in egg then coat in Panko. Place in an oil sprayed air fryer basket and give the fish a light spray of oil as well. Air fry at 400°F for 10-11 minutes, flipping over halfway through. The internal temperature should read 145°F.

Serves 2-3

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