Southern Fried Chicken

Ingredients:

3 c. all-purpose flour

1 T. seasoned salt

1 T. garlic powder

1 T. onion powder

1 T. coarse ground black pepper

Milk mixture: ** I halved this part**

2 eggs

4 c. buttermilk

1 c. barbecue sauce

2 T. Worcestershire sauce

1 T. steak sauce

3 lbs. chicken, cut into pieces

2 c. oil, for frying

Recipe:

1. In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper.

2. In a separate bowl, beat eggs, then whisk in buttermilk, barbecue sauce, Worcestershire sauce, and steak sauce.

3. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice.* Heat oil in a large, deep-sided skillet to 375 degrees F.

4. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

5. Drain on a wire rack over paper towels. Place in 200 degree preheated oven to keep warm while remaining chicken is cooked.

*Forgot to do that at least twice!

Rating: 4.5 of 5

I love fried chicken, but the one thing that I don't like about fried chicken is that it usually is bone meat. But, with this recipe I just used boneless, skinless chicken breasts and it was great! You can actually taste the Worcestershire and steak sauce just a little tiny bit. We liked this recipe and the kids ate it as well. Not that I'd make this one a ton since it is fried, but it was worth it!

Source: Allrecipes.com, A Southern Fried Chicken

Barbecue Chicken Salad with Cilantro Ranch Dressing

Ingredients:

Salad:

2 hearts of Romaine, chopped *

1 can corn

1 can black beans, rinsed

15 grape tomatoes, halved **

3-4 cooked chicken breasts, cubed or shredded

1/2-1 c. favorite barbecue sauce

mozzarella cheese, shredded

*Went with our favorite lettuce: green leaf

**I used 3 hearty Roma tomatoes

Dressing:

1 envelope Ranch dressing mix

1 c. mayonnaise *

1 c. milk

1/2 bunch cilantro

1 clove garlic **

1 lime juiced OR 2 T. lime juice

* I actually did 1/2 c. mayo and 1/2 c. sour cream. Next time I'll sub out the mayo completely.

** I used about 1 t. minced garlic

Recipe:

Dressing:

1. Place dressing ingredients into blender or food processor and combine well. Let sit for a few hours to increase flavor of dressing. *

* My blender is not very good at blending. I should put a new blender or food processor on my gift list for Mother's Day......yes. Anyways.....I just whisked everything, but the cilantro, together. Then I chopped up the cilantro into ity bity pieces and stirred it into the mix.

Salad:

1. Place lettuce in a serving bowl. Layer with corn, beans, and tomatoes.

2. Mix cooked chicken with barbecue sauce and top over salad.

3. Sprinkle top with mozzarella cheese.

4. Drizzle with dressing.

Rating: 5 of 5

Yes, it's that good. The cilantro dressing and BBQ go really, really well together. Plus, it's got all of those good veggies in it! Very similar to Katie's Mexican Salad. I will definitely be making this one again. Oh, but it does make a rather large batch, so half it and plan on making taco with the leftovers the next night.

Source: Recipe Shoebox, BBQ Chicken Salad with Cilantro Ranch Dressing

Easy Barbecued Ribs

Ingredients:

1 1/2 T. sweet paprika

1 T. light brown sugar, lightly packed

1/8 t. cayenne pepper

salt and pepper to taste

2 lbs pork baby back ribs, leave the membranes on the ribs to help hold them together *

1 c. barbecue sauce **

vegetable oil spray

*I used 3 lbs

** I used Hickory and Brown Sugar

Recipe:

1. In a small bowl, mix together paprika, brown sugar, cayenne, salt, and pepper. Rub this mixture all over both sides of your ribs well.

2. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.

3. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low.

4. Once the initial slow cooking is done, very carefully (as they as tender) remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up. Set to the side.

5. Skim any fat that has rise to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to a boil and allow to simmer and reduce by about a third, approximately 15 minutes.

6. Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3-4 minutes.

7. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce.

8. Serve any remaining sauce on the side with the ribs.

Rating: 4.25 of 5

...and that's without all of the basting. I'm recovering from the flu, so I really didn't have the energy at the end of the day to finish this dish off. But, with that being said, LaDon really liked the ribs. I ate them, but couldn't take a thing. The meat was really tender which I liked about this recipe. I hate getting shreds of meat stuck in my teeth. So, if you're looking for a really easy rib recipe, then just putting them in the crockpot works out pretty well!

Source: MMM...is for Mommy!, Easy Barbecued Ribs

Barbecued Beef

Ingredients:

1 1/2 c. ketchup

1/4 c. packed brown sugar

1/4 c. red wine vinegar

2 T. prepared Dijon-styled mustard

2 T. Worcestershire sauce

1 t. liquid smoke flavoring

1/2 t. salt

1/4 t. ground black pepper

1/4 t. garlic powder

1 4-lb. boneless chuck roast, cut in half

Recipe:

1. In a slow cooker, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder; stir well.

2. Place chuck roast halves in slow cooker. Turn meat to coat with ketchup mixture. Cover and cook on High for 1 hour. Reduce heat to Low and cook 7-8 hours.

3. Remove roast, shred with two forks, and return to slow cooker. Stir meat to evenly coast with sauce. Continue cooking on Low for about 1 hour.

Rating: 4 of 5

I love crock pot recipes for several recipes. One reason that I love them is because I can cut the cook time in half by turning the heat from low to high. Cutting the time worked perfectly today. The meat in this recipe turns out nice and tender. Easy to shred. The flavoring was good, but it wasn't out of this world good. Oh, and just FYI, the meat doesn't taste like barbecued beef until after you've shredded it and put it back into the crock pot. I tasted it while shredding and thought the recipe was a total flop (as in tasted like plain roast beer instead of barbecued) so I made up a batch of mashed potatoes and served the meat on top. It wasn't bad. This would definitely be best in sandwich buns, but I think it would probably make for an interesting taco with a little bit of lime juice, cilantro, cheese, and tortilla strips. Actually, now that I think taco, it did taste similar to Cafe Rio's Pork Barbacoa. Except that's better than this.

Source: AllRecipes Dinner Tonight, pg. 22

BBQ Chicken Pizza

Ingredients:

3 skinless, boneless chicken breast halves, cooked and cubed *

1 c. hickory flavored barbecue sauce **

1 T. honey

1 t. molasses ***

1/3 c. brown sugar, packed

1/2 bunch fresh cilantro, chopped

1 (12 inch) prebaked pizza crust or Breadstick and Pizza Dough recipe

1 c. shredded mozzarella or smoked Gouda cheese

1 c. thinly sliced red onions

* I just bought one of the Rotisserie chickens from Costco and cut it up.

** I used what I had on hand which was 1/2 c. of Original and 1/2 c. of Honey

*** I completely threw this one out the window and used corn syrup in place of the molasses

Recipe:

1. Preheat oven to 425 degrees F. In a saucepan over medium-high heat, combine chicken, barbecue sauce, honey, molasses, brown sugar, and cilantro. Bring to a boil; remove from heat.

2. Spread chicken mixture evenly over pizza crust and top with cheese and onions.

3. Bake in the preheated oven for 10-15 minutes or until cheese is melted.

Rating: 4.5 of 5

I really liked this pizza. Lots of different flavors play out at different times. The sauce is sweet, but not too sweet. The cilantro is definitely present, which I love and was worried about. I don't like real onions but I like the taste. The red onion was thin enough that I couldn't tell slimy pieces of onion was in there, so I really enjoyed the onion. It's an easy recipe that doesn't take that much time to prepare. If using a homemade pizza crust, then the Breadstick & Pizza Dough cooks at the same temperature and same time as this recipe calls for.

Source: AllRecipes: Dinner Tonight, pg. 14

Barbecue Chicken Sandwiches

Ingredients:

4 boneless, skinless chicken breasts *

1 1/2 bottles of barbecue sauce **

bread rolls ***

mozzarella cheese, shredded

* I used frozen chicken.

** I used honey barbecue. It's my favorite.

*** I made homemade rolls found here.

Recipe:

1. Place chicken in crockpot. Pour sauce on top.

2. Place on high for 3-4 hours, or low for 6-8. *

3. Shred chicken, if desired.

4. Place in rolls and top with cheese.

* Because I had put my chicken in frozen I placed it on high for 3ish hours, shredded the chicken, then placed it on low for another 2-3 hours.

Rating: 4 of 5

The chicken was so tender! We really, really liked this recipe. So simple. So good. So cheap. Because the bread was homemade and fresh out of the oven, it added a melt-in-your-mouth goodness to the taste.