Thursday, May 31, 2012

Your kids will LOVE this recipe!

Rotisserie Chicken Satays


For the sauce:

·         1 tablespoon good olive oil
·         1 tablespoon dark sesame oil
·         2/3 cup small-diced red onion (1 small onion)
·         1 1/2 teaspoons minced garlic (2 cloves)
·         1 1/2 teaspoons minced fresh ginger root
·         1/4 teaspoon crushed red pepper flakes
·         2 tablespoons good red wine vinegar
·         1/4 cup light brown sugar, packed
·         2 tablespoons soy sauce
·         1/2 cup smooth peanut butter
·         1/4 cup ketchup
·         2 tablespoons dry sherry
·         1 1/2 teaspoons freshly squeezed lime juice
·         1 rotisserie chicken


Grab your favorite HOT MAMA apron. We suggest the Mary Apron, it is perfect for this yummy recipe! Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool. 

Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.

Monday, May 14, 2012

Quick Southern-Style Baked Beans
thank you to Gretchen Carr for sharing
Serves up to 18
8 slices bacon, halved   *I USED THICK PEPPERED BACON
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice  *A WHOLE PEPPER IS FINE TOO
3 large cans (28 ounces each) pork and beans  *I USED BUSH'S ORIGINAL BAKED BEANS
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar *CIDER VINEGAR BETTER!
2 teaspoons dry mustard or 2 tablespoons Dijon  *A LITTLE EXTRA DIJON GIVES IT A LITTLE EXTRA "TWANG"!
Put on your favorite HOT MAMA APRON. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.