This is the best BBQ sauce i have ever had. It is the original Stubbs Barbecue Sauce. Joe just baked the chicken in the oven for 45 min. at 375° F in this sauce and it came out GREAT. We would have grilled it, but the condo/ apt. building we live in has restricted grill use to apartment renters only and put PADLOCKS on the grills. Now hardly anyone uses them, it is such a shame. If we could rig a small fire on our balcony, we would…
We served the chicken with couscous (leftover from last night’s picnic) and a romaine lettuce, kalamata olive, sun dried tomato, and walnut salad.
This picnic got a little more creative than the last one. Sorry i forgot to bring my camera along! it was a pretty colorful meal. At least I took a few photos during prep. Here’s the menu:
- Baguette with nettle and Rembrandt cheese.
- Steam frozen edamame and chill. Toss with olive oil, lemon juice, a pinch of sugar, lots of chopped mint, salt, pepper, and Parmesan.
- Peanut sauce noodles. Sauce = (1/4 C peanut butter, 1/4 C soy sauce, 1 T C warm water, 1 t ginger, 1 T rice vinegar, 1 1/2 T Asian toasted sesame oil, 1 T honey, 1 t dried hot red pepper flakes)
- Toss 1 C cooked couscous with oil, chopped parsley, chopped black olives, capers, sun dried tomato, chopped onion, feta, salt and pepper.
- Brown fresh corn kernels in hot oil with chopped chili and garlic, salt and pepper. Remove from heat and toss with cilantro and lots of lime juice.
- Watermelon for dessert.
I eat at least two of these a week for breakfast… and sometimes for lunch on the weekends. they are so easy and cheap to make, i cannot see why ANYONE would go to one of those expensive smoothie places.
- 1/2 C frozen strawberries …..large bag of frozen strawberries: $9.50/64 oz. bag~ $0.70/serving
- 6 oz Fat Free Plain Yogurt: $2.70/32 oz tub~$0.50/serving
- 1/4 C Orange Juice (or milk if you’re Joe): $2.60/64 oz canned~$0.16/serving
- 1 small banana: $0.19 at Trader Joe’s
- first add yogurt, then berries, using an immersion blender cup,
- Optional ingredients: flax seeds ($5/lb~$0.25/serving), rolled oats ($4/carton~$0.10/serving)
total cost: $1.54 – $1.79 per smoothie
YESSSS!!! i have been secretly counting the days till i could make these! during my freshman year of college, i visited the campus Cinnabun more than i should have. i have an evident weakness for sweet cinnamony (esp. frosted) things! I made 9 large cinnamon buns and at this point there are 6 left. we’ll run it off! I had a really hard time deciding which was the most mouth-watering photo to use for this post. thank heavens for FLICKR.
Once again, i am appreciative of the one-day bread recipes. This one was perhaps the easiest challenge to make to date. The only thing i would do differently next time is to put the WHOLE 1/2 C of cinnamon sugar in after rolling out the dough. It seemed excessibe to dump that much sugar onto the dough, and i probably only ended up using half. Now that i am eating th thanks to some extremely well executed dough, they are very tasty anyway. I had forgotten how good these were. i am tempted to go back for bun #2.
Check out more scrumptious photos (and step-by-step commentary) on FLICKR!!!
as usual, and out of respect for this excellent book (which i have been borrowing from my local library) i will not publish Peter Rinehart’s proprietary recipes on this blog. You may find a portion of the recipe on googlebooks.
tomato basil sauce + sun dried tomato + kalamata olive + onion + spinach + sea salt
It has been so easy to do pizza night now that i make the dough ahead of time (still using Peter Rinehart’s dough recipe from the Bread Baker’s Apprentice). Tonight i used my mother in law’s shaping technique – pressing the dough out into a disc instead of stretching it by hand. The result was a MUCH more circular shaped, even thickness pizza. I shaped them directly on parchment paper, slid them onto the pizza stone in a preheated 550 F oven, baked for 2 1/2 minutes, then removed the parchment paper and baked directly on the stone for another 5 minutes. My personal pizza (photographed above) was from a much smaller ball of dough than joe’s and basically wafer-thin. I enjoyed it, but it was hard to appreciate the crust when it was the consistancy of a cracker.
For two people it is really best to make just two avocados worth of guac. The original recipe i used called for three, but it always leaves too many leftovers that turn brown in our fridge.
- 2 large Haas Avocados
- 1 lime, juiced
- 1 large clove garlic, minced (let the garlic sit for a min. after mincing to let the juices intensify)
- 1/2 C petite diced canned tomatoes, drained (i just scoop in a couple spoonfuls)
- 1 1/2 t red pepper flakes
- 1/2 small onion, diced
- stir together avocado, garlic, salt, and lime juice in small bowl. Add tomato, red pepper, and onion. Let sit in the fridge for 15 or so minutes before serving.
I know my plating skills leave something to be desire, but these enchiladas are undoubtedly better than last time. more vegetables and less cooking time. I made these with a side of guacamole and homemade chips, while joe prepared the dark and stormies.
- 2 chicken breasts
- 1 medium onion
- 1 1/2 C plain yogurt
- 1/2 C shredded cheddar cheese
- 1 small green pepper, chopped
- 1 C black beans
- 1/2 C frozen corn kernels
- 1 can diced tomatoes
- 1 t oregano
- 1 t black pepper
- 1 t garlic powder
- 1 t onion powder
- 1 t chili powder
- 1 can enchilada sauce
- 1/2 C shredded cheddar cheese
- Preheat oven to 350° F. Cook trimmed chicken breasts in a large skillet over medium heat until no longer pink. remove from skillet, shread, and return to skillet with onion, yogurt, and 1/2 C of cheese.
- stir over medium-low heat until cheese is melted. then add green pepper, spices, canned tomato, black beans, and corn. simmer for 5-8 minutes.
- Scoop a portion of the filling into a flour tortilla in a 9″ x 13″ baking dish. Roll the tortilla over so that the seam side is down, or on the side. Repeat with as many tortillas will fit in the pan. I always have leftover filling, but it is good by itself.
- cover the rolled tortillas with enchilada sauce and sprinkle with last 1/2 C of cheese.
- Bake for 20 minutes in preheated oven.
Click here for Guacamole recipe.