Memorial Day BBQ – BBQ Chicken

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We made this a couple of times in the past few months. I sauteed them, but I think they’d be great on the grill.


Recipe:

Mix the following ingredients together in a bowl:

About 1 cup of BBQ sauce (I used Sweet Baby Ray’s)

1 TB Apple Cider Vinegar

2 TB Worcestershire Sauce

1/4 cup Brown sugar

2 tsp Orange Peel


Melt a tablespoon of butter in a frying pan. Mix in some of the BBQ mixture, the amount is to your liking.

Saute the chicken tenders until fully cooked. I personally like them a little burned.

They came out wonderfully, moist on the inside, a little crispy on the edges.

Enjoy your summer!

May: Flowers, Birds, Dances: Recipe

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I found the most delicious curry chicken salad at The Fresh Market. Unfortunately, The Fresh Market isn’t convenient for me to get to as often as I’d like, so I deconstructed the salad, and devised my own recipe. I share it with you here:

Curry Chicken Salad
Ingredients:

1 cup Mayo

1 TB + 1 tsp. Sweet Curry Powder

Scallions, 1-2 stalks

1 small box Golden Raisins, about 1/4cup

2 TB Mango Chutney

2 1/2tsp. Chopped Pecans

Fresh ground pepper (I did five turns with a pepper mill)

Chicken, cooked, cut into cubes (in the picture that goes with this, the chicken is cut much smaller than I would have liked) – about 2 cups is what I used; with cubed it may come out to more if you’re actually measuring it.

Water chestnuts, drained – about 1/8-1/4cup (I just grabbed a handful and diced them)
Mix 1 cup of Mayonnaise and 1 TB + 1 tsp. Sweet Curry Powder and set aside.

Most of the rest is to taste.

Cut up chicken and put into a separate bowl.

Add diced scallions, chopped water chestnuts, a handful of golden raisins, 2 TB of mango chutney, about 1 tsp. of pepper (put in however much you like for your own tastes), 2 1/2tsp. pecans.

Mix with a fork.

Add in the mayo mixture and mix again, then add more until you have the desired consistency. If it’s too wet, add more chicken or solids like the scallions and water chestnuts, etc. If it’s too dry, add more of the mayo mixture (you should have a little left over.)

April: Quiet, Rebirth, Reassment: Recipes

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The beginning of April saw Passover fill that first week. Passover is the Jewish holiday commmemorating the Jews escape from slavery in Egypt. Part of the observation is forgoing all bread in favor of unleavened bread: matzo. When it came time to run, there wasn’t time to bake the bread, and so they took it as it was.

With kids being picky eaters, it can be difficult to suddenly simply remove a staple from their diets such as bread. It’s not just bread. It’s cereal, oatmeal, muffins, bagels, and I could spend hours listing all the ways they claim that I’m torturing them.

This year we tried two new recipes. Continue reading

Curry Chicken Salad

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Curry Chicken Salad

This is my own recipe based on The Fresh Market’s list of ingredients:

Ingredients:

1 cup Mayo,

1 TB + 1 tsp. Sweet Curry Powder,

Scallions, 1-2 stalks,

1 small box Golden Raisins, about 1/4cup,

2 TB Mango Chutney,

2 1/2tsp. Chopped Pecans,

Fresh ground pepper (I did five turns with a pepper mill),

Chicken, cooked, cut into cubes (in the picture that goes with this, the chicken is cut much smaller than I would have liked) – about 2 cups is what I used; with cubed it may come out to more if you’re actually measuring it,

Water chestnuts, drained – about 1/8-1/4cup (I just grabbed a handful and diced them).

Mix 1 cup of Mayonnaise and 1 TB + 1 tsp. Sweet Curry Powder and set aside.

Most of the rest is to taste.

Cut up chicken and put into a separate bowl.

Add diced scallions, chopped water chestnuts, a handful of golden raisins, 2 TB of mango chutney, about 1 tsp. of pepper (put in however much you like for your own tastes), 2 1/2tsp. pecans.

Mix with a fork.

Add in the mayo mixture and mix again, then add more until you have the desired consistency. If it’s too wet, add more chicken or solids like the scallions and water chestnuts, etc. If it’s too dry, add more of the mayo mixture (you should have a little left over.)