I don’t make it like this. I may use grilled chicken breasts cut up & canned broth, but it’s all about the same. Right?
This one is good for potlucks, covered dish dinners, or picnics. Works well with egg noodles, or any of those Amish looking packaged noodles. Don’t be stingy on the butter. This isn’t health food. Carrots or celery added in may make it a bit more like chicken noodle soup without the broth. The broth is only to keep the noodles barely wet and the chicken from drying out. I may mix some spices in with the breadcrumbs too. Maybe poultry seasoning?
Sweet, savory, tangy and ever-so-easy, our beer barbecue sauce goes with everything grillable and is open to experimentation: Pour in a porter when you’re cooking beef, an amber ale for chicken, and something fruity when you’re working with pork.
In a saucepot over medium-high heat, add the oil, onion and garlic; cook until the onions begin to soften, about 4 minutes. Add the Worcestershire sauce, ketchup, honey Dijon, molasses, brown sugar, salt, pepper and hot sauce; bring to a boil, then simmer, uncovered, for 30 minutes, stirring occasionally. Remove the sauce from heat and add the beer, . For a smoother sauce, strain out the onions or pulse in a blender.
Slather a seriously savory (and seriously easy) brew-based barbecue sauce on beef, chicken or pork. Use our basic recipe below, and change the beer according to what you grill.
You’re grilling: beef Pour in: a porter
A malty beer with a dose of roast makes a thick, rich sauce that stands up to burly beef flavor; a smooth porter laden with chocolate or smoke can muscle its way through all that meat. Heat lovers: Add a teaspoon of chopped chilies or a few dashes of extra hot sauce; a porter base will be thick and sweet enough to handle it.
You’re grilling: chicken Pour in: an amber ale
Chicken’s moist white meat opens up nicely to the gentle malt flavors of a well-balanced amber; the beer’s caramel notes and pop of citrusy hops are strong enough to counter the smoke and spice that develop on the grill—think sweet meets savory.
You’re grilling: pork Pour in: a fruit ale
No matter the cut, pork’s a juicy, tender blank canvas. A sweet apricot ale or berry lambic pumps up barbecue sauce’s sweetness; the pork’s earthiness keeps the sugar in check. Fruit acids make them natural meat tenderizers; consider adding chopped fresh or glazed apricots or raspberries into the mix for extra fruit flavor.
If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. I do like to drink it on occasion, but it’s not always my beverage of choice. However, when it comes to cooking with it?
Basically, I love replacing water with alcohol. Always and forever.
And now… a peek into what a mess my kitchen appliances really are.
You don’t even want to see my stand mixer. Or my toaster. Or my food processor. Or my fridge. Or my… everything. I’m a train wreck.
Look at that bun. (Or bum, since that’s what I really just typed.) Don’t you want to do a big trampoline jump on it? So puffy and fluffy and fat.
I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. It might be the best chicken I’ve made, period. And… I make a ton of crockpot chicken. Like really, a ton.
People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. Sometimes I get insanely creative, but most weeks he gets the short end of the stick when I throw chicken in the slow cooker with, uh… nothing else, just so I don’t have to deal with making him something delicious only to stuff it in five giant tupperware containers. Maybe I do wish you could see my fridge.
So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing. It’s a great meal for a crowd but if you’re smart, you’ll make a big crock for yourself and freeze a bunch for the days when wine drinking and pie eating takes precedence over dinner.
Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Serve as desired.
1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.
2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water.
3. This makes a ton of chicken and I usually freeze immediately freeze a container for later.
Made this for dinner last night, it was pretty tasty. I baked the chicken breasts instead of boiling. I used full-size breasts, rubbed with olive oil and peppered, and roasted them at 375° for about 45 minutes.
I’d use Miracle Whip instead of mayo if I was doing it, but there’s not enough to taste the difference. We also generally add a 2nd can of cream of chicken soup so there’s more (& thicker) gravy. We have used the light Miracle Whip and the “healthy request” can of chicken soup with no discernible difference.
Obviously, a rotisserie chicken makes this go a little more quickly. Ha ha. Also, I like to grill the chicken breasts on the counter-top electric grill rather than boil them. Seems easier, and I like the dark edges.
This is one of my favorie meals, it lasts for lunches for days or freezes well. I like ’em with a side of nice fresh green beans.
Also… you could change it up with Cream of Mushroom or Cream of Celery or Cream of whatever soup… Not sure how you’d adapt to a vegetarian/vegan version if you wanted to… I know Campbell’s “cream of” soups have “natural flavors” that could have once been alive & self-aware… and I’m not sure about stove-top stuffing but I’m sure there’s chicken flavoring in there.
We’ve also done this with leftover Turkey & stuffing after Thanksgiving.
A while ago, I saw some Ciabatta buns in a 2-pack at my local Giant Eagle, and I thought that they were perfect for my wife & I because we didn’t have to buy 6 or 8 at a time and let some go bad by the time we got around to eating them all. Around that time, we had some leftover chicken breasts that had been prepared Shake ‘n Bake style the night before. Out of that, my favorite new sandwich was born.
We made some the other night, making he Shake ‘n Bake chicken exclusively for the sandwich, saving leftovers to top a salad the next day.
Here’s what you need to make two sandwiches…
1 2-pack of ciabatta buns
a few sprays or a spread of butter or I Can’t Believe It’s Not Butter or whatever passes for butter in your house
a sprinkle of garlic salt or your favorite spice(s)
a pack of your favorite chicken breasts
Shake ‘n Bake
Your favorite barbecue sauce (I generally like most BBQ sauces, so I go with whatever I’m in the mood for, or whatever’s on sale. – This time we used Bullseye, I think.)
All you need to cook it is your oven.
Prepare the chicken according to the Shake ‘n Bake directions.
Pull it out to cool, and get a cookie sheet ready with your buns.
Cut the buns in half, prepare like you would garlic bread, placing the Meunster cheese on the top half.
Pop that in the over at around 357° for less than 10 minutes or so… until it’s to the crispiness you desire.
Dice the chicken and place into a bowl… mix with desired amount of barbecue sauce.
Pull the bread out of the oven, top with BBQ-laced super-carby chicken and it’s the most awesome sandwich you’ve had in a while.
We served these with sautéed zucchini and yellow squash, and it was a nice compliment. Is the Shake ‘n Bake overkill? Probably. I like to think that it helps the sauce stick to the chicken, and prevents it from falling out all over your shirt or lap. Maybe you need to heighten your carb intake because you’re running a marathon or something. Maybe you just like being fat like me.
If they still made the Yuengling barbecue sauce, I’d totally use that for this. The Bob Evans Wildfire sauce is pretty awesome too. At any rate, if you’re not making these and you’re a fan of bread, breading, chicken, Meunster, and BBQ… then you don’t know what you’re missing.
Oh yeah, I think I put some Parmesan/Romano shake cheese and some Hot Shot pepper on mine this past time too.
I was hungry for meatloaf, so the other day I asked my wife to pick up some ground meat and croutons at the store, and last night I decided I was in the mood to cook.
Every time I make meatloaf, I think of my mom & grandma telling me how my grandpap used to make it with hard boiled eggs in the middle. I always thought that would be fun to try… but something pushed me into finally doing it. A look at Wikipedia seems to indicate that the eggs-in-the-middle is a Hungarian, Phillipino, Bulgarian or Czech thing… Thanks for the help, Wikipedia. As far as I know, that side of the family is mostly German & Irish… so who knows where it came from? Not like people couldn’t come up with this stuff independently… but I like to read useless information.
Whenever I make meatloaf, I never use a set recipe. I always end up googling something like “How long and at what temperature do I cook a 2 lb. Meatloaf?” or going to Cooks.com and simply searching for “Meatloaf” right before I start. This time was no exception. I also usually end up calling my mom, to see what she would do as far as time/temperature.
I’m amazed at how many things you can do to meatloaf. I’m gonna try shredded carrots some time. And maybe I’ll even try soaking bread crumbs or croutons in milk before mixing them in. I have used just chunks of bread, crumbled crackers, bread crumbs, and even mashed potato flakes… but too many bread crumbs or crackers and the meatloaf is just gross… more loaf than meat, and that’s certainly not a good thing.
This time though, I kept it pretty simple… except for the eggs, I guess… and the bacon…
Here’s what went into it…
About 2 lbs. ground chuck… I think it was the 90/10 stuff.
2 handfuls of “seasoned” croutons… one crumbled, one not…
1 egg (raw)
3 hard-boiled eggs
assorted spices… minced garlic, fresh ground black pepper, whatever else I grabbed out of the cupboard… no real discernible measurements here. I think I even popped in a little ketchup, A1, and Parmesan cheese…
All that got mixed together, well, without the hard-boiled eggs… then I formed the bottom of the loaf in a glass pan, on top of 3 slices of white bread… made spots for the eggs, placed them gently in the raw ground goodness, and covered them over with the rest.
I picked up the meatloaf on top of slices of bread trick from my dad. It serves a double purpose, it prevents the bottom of the loaf from burning, and soaks up any extra grease… I needed a loaf rather than a few slices for this one, but I’ll get to that in a minute.
Grandma used to usually put ketchup on the top of her meatloaf. My mom said that my grandpap used to sometimes top his with some mashed potatoes & brown them for a potato frosting. My meatloaf needed something on top… my signature, if you will.
This is where we cross from odd into ridiculous. I couldn’t decide, so I made a triple topping. Typically I go with a glaze on top that’s a mixture of Ketchup, whatever honey mustard, and A1. But the eggs in the middle told me to do something goofy… so I got out some shredded cheddar jack cheese… Then the eggs reminded me of bacon… so I got that out too.
So for the top of the meatloaf we had…
Frech’s Honey Mustard
A1 Steak Sauce
shredded cheddar jack cheese
The glaze is probably about 2/3 ketchup, 1/6 mustard, and 1/6 A1. How much of each? I dunno. I eyed it & mixed it in a coffee mug. I put that on top of the meatloaf. It looked pretty good. Then I sprinkled the cheese on top of that… Still lookin’ OK, albeit a little brighter.
I’ve used bacon-bits in meatloaf and chili before, but I’ve never wrapped anything in bacon. There’s a first time for everything, right? Of course, I had to top the bacon with more fresh ground pepper.
After reviewing a bunch of stuff on line, and talking to my mom… I decided to cook it for about an hour and a half and make sure the meat thermometer reached 160° F. I had it covered in foil for about an hour, the last half letting it go uncovered to get the bacon nice & brown… maybe a little too brown this time, but oh well.
My sister-in-law asked how many calories it was, and while I know it was in jest, it got me wondering, so I asked Yahoo!.
This is the meal of a carnivore, as it has stuff from three different animals… although one didn’t have to die in the process of harvesting its delicious nutrition.
Next time, I may not use so much bacon… because it made a pool of grease at the bottom of the baking dish that wasn’t all that appealing.
The eggs are a neat surprise, and a good way to stretch it I suppose… but I doubt I’ll do every meatloaf like this from now on. But, at least I can say I’ve done it, and I know what it looks and tastes like.
I hope you enjoyed my tale of meaty decadence… and I hope to hear others recipes/ideas/surprise ingredients!