BARBECUED CHICKEN

INGREDIENTS

Barbecue Sauce

  • 2 tablespoons vegetable oil
  • ¼ cup tomato paste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ½ cup apple cider vinegar
  • ½ cup fresh orange juice
  • ⅓ cup light brown sugar
  • ⅓ cup mild-flavored (light) molasses
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons mustard powder
  • Kosher salt

Chicken

  • 1 3½–4-pound chicken, cut into 10 pieces (breasts halved)
  • 2 tablespoons 4-3-2-1 Spice Rub

method

Barbecue Sauce

  1. Heat oil in a medium saucepan over medium heat.
  2.  Add tomato paste and cook, stirring often, until
  3. paste turns brick-red, about 2 minutes.
  4. Add garlic powder, onion powder, paprika,cayenne, and black pepper.
  5. Cook, stirring, until fragrant, about 1 minute.
  6. Add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder, and 3 cups water.
  7. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50–60 minutes; season with salt.

Chicken

  1. Prepare grill for medium heat.
  2. Season chicken with 4-3-2-1 Spice Rub.
  3. Grill, turning occasionally, until lightly charred, 15–20 minutes.
  4. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 8–10 minutes longer.

CHICKEN SOUP

INGREDIENTS

  • 1 whole chicken (or a few chicken legs or chicken breasts)
  • 3-4 ribs of celery
  • 3-4 large carrots
  • 2 medium onions
  • 5-6 garlic cloves
  • 1 package frozen spinach (or 1 bag fresh)
  • 1 head broccoli (or 1 bag frozen)
  • 1 package sliced fresh mushrooms (optional)
  • any other vegetables you have around and want to add
  • 5-6 eggs, beaten in a bowl
  • turmeric
  • curry
  • oregano
  • basil
  • cayenne pepper
  • parsley
  • sea salt
  • pepper
  • garlic powder (optional)
  • Other herbs to taste (rosemary, thyme, etc.)

METHOD

  1. Boil chicken in large pot until cooked. (Note: If using chicken breast instead of whole chicken, chicken broth can be used in place of water). Remove cooked chicken from water and chop into small pieces.
  2. Add chopped celery, carrots, onions, and garlic cloves to boiling water. Add turmeric, curry, oregano, basil, cayenne, parsley, sea salt, pepper and garlic or herbs. I add 1-2 TBSP of each except cayenne, which I add about 1/2 tsp or to taste.
  3. Boil until vegetables are cooked. Add spinach, mushrooms, and broccoli. While stirring, add beaten eggs slowly so that they distribute (it will look similar to egg drop soup). Boil 2 minutes until eggs are cooked, remove from heat and serve.

SPAGHETTI BOLOGNESE

INGREDIENTS

For the spaghetti Bolognese sauce:
  • 2 medium onions, peeled and chopped
  • 1tbsp olive oil
  • 1 garlic clove, peeled and crushed
  • 500g lean minced beef
  • 90g mushrooms, sliced
  • 1tsp dried oregano or mixed herbs
  • 400g can tomatoes or chopped tomatoes
  • 300ml hot beef stock
  • 1tbsp tomato ketchup or purée
  • 1tbsp Worcestershire sauce
  • salt and ground black pepper
To serve:
  • 350g spaghetti
  • freshly grated Parmesan

METHOD

  1. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.

  2. Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.

  3. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.

PIZZA

INGREDIENTS


  • (13 ounce) Pillsbury™ refrigerated pizza crush
  • 1 cups pizza sauce
  • 2 cups of your favorite cheese (I like using a mix of provolone, mozzarella and cheddar)
  • 2 cup Parmesan cheese, grated
  • 1 whole pepperoni (optional)
  • 2 pound cooked ground spicy Italian sausage (optional)

METHOD

  1. Preheat oven to 425°F. Grease a 9x13 inch baking dish with cooking spray or olive oil.
  2. Unroll the pizza dough, and press it into the bottom and halfway up sides of prepared baking dish.
  3. Spread the dough with some pizza sauce and, if using, sprinkle the cooked spicy Italian sausage over the top. Cover the pizza with cheese and then top with pepperoni (if using). Sprinkle the Parmesan over top.
  4. Bake for 15-20 minutes or until crust is golden brown and the cheese is melted. Remove from the oven and sprinkle with more Parmesan if desired. Serve immediately.