Even though Tahoe cooking is in full swing, my family is still expecting dinner The nerve! It truly, though, gives me more time in my happy place, the kitchen. My neck of the woods has been hotter than I like lately, so I’ve been trying to avoid using the oven and further heat the house. Especially upstairs, where we’ll be retiring in a few hours. And on some days, there is only so much our A/C can handle. But, since I’m already cooking for Tahoe, what is one more dish?? And what could be better in the summer than a dish that calls for BBQ sauce?? Finally, if I wasn’t already heating the house, I would have easily ‘qued these up on the grill.
My kids at 9 & 11 are still not 100% on board with spicy food, so I was worried about having just the sriracha sauce this recipe called for. To mellow it, but allow it to still have some kick, I added honey. What are some things you would change or do different? ¡Salud!
2 Tbs olive oil
6 chicken thighs
¾ cup Kinders California Gold BBQ Sauce
1 Tbs Huy Fong Sriracha sauce
1 Tbs honey
Salt and pepper
Preheat oven to 400°. Season chicken with salt and pepper to taste. In a small bowl, stir together BBQ sauce, sriracha, and honey. Set aside.
Heat oil in a large, oven proof skillet over medium-high heat. Add chicken and brown for 3-4 minutes per side. Coat both sides of chicken with BBQ sauce mixture. Bake chicken until cooked through and sauce has browned, about 20-30 minutes.
Prep time: 5 minutes; Cooking time: 40 minutes
*Derived from FoodySchmoodyBlog.com
My house smells like garlic bread right now, at 8:30 pm. Rich, buttery garlic bread. But it’s not. What I’m smelling are these amazing sliders. I haven’t even tried them yet, though I’ve been tempted. The cheese is oozing from within, dripping down the side. Yet another reason to be excited for Tahoe! Just like my Chicken Enchiladas – Tahoe Meal Prep #1, I used prepackaged, shredded rotisserie chicken. This is an incredible time saver that I will use again and again.
These would be fantastic to take on a picnic, tailgating, or that beautifully sunny day spent at the beach. There are so many ways to mix it up, too! Be sure to let me know how these BBQ sliders worked for you and anything you changed or would do different next time. ¡Salud!
2 ½ cups shredded roasted chicken
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 cup BBQ sauce (my family loves Kinders® Organic Mild BBQ Sauce)
12 Hawaiian rolls
12 slices your favorite cheese (I used Havarti)
¼ cup butter
2 garlic cloves minced
Preheat oven to 350°. Coat a 9×13 baking dish with cooking spray. Set aside. In a small bowl, add butter and garlic. Microwave until melted. Set aside. In a medium add shredded chicken, smoked paprika, Worcestershire sauce, and BBQ sauce. Add salt and pepper to taste. Stir to combine.
Cut slider buns in half. I’ve found this work bests when they’re cut all as one. This way they are all uniform in thickness. Place bottom half of slider buns in 9×13 dish. Layer half of the cheese on the buns, top with BBQ chicken mixture, then layer with the rest of the cheese. Top with other half of slider buns.
Brush tops of slider buns with melted garlic butter. Bake until cheese is melted and buns are a golden brown, 10-15 minutes.
Servings: 12 Sliders
Prep time: 10 minutes; Cooking time: 15 minutes
*Derived from BestRecipeBox.com
My husband and daughter love sushi. Toyo Sushi is our local haunt where D always orders the salmon nigiri and The Hubs gets the Grace roll. They know us so well that, when I’m ordering and I leave something out, they ask me about it. My son and I, however, aren’t wild about sushi. For me it’s a texture thing. For my son, it’s probably that his sister enjoys it so much. I have found one dish, though, that Berto loves; the grilled beef short ribs. He enjoys them so much that on a recent trip to the market, where the butcher had them on display, I bought several pounds. I almost skipped all the way home with excitement! They were perfect! The only thing left was to find the right recipe. Thanks to Food.com, I did just that and the ribs were a huge hit at our Labor Day BBQ. Oh, and if I forgot to mention how ridiculously easy they are to make, let me say it now. Crazy easy! These were so tasty, so good, our friends were convinced we had ordered in, until I showed them the evidence of my cooking.
3 Lbs beef short ribs (Flanken style or Korean style)
1 cup sugar
1 cup water
1 cup soy sauce (I always opt or low sodium)
2 Tbs sesame oil
1 yellow onion, halved and sliced (I used 1 cup diced white onion that I had from a previous meal)
4 cloves of garlic, minced (while nothing beats fresh garlic, Spice Island makes an amazing substitute of a jarred minced garlic)
In a gallon ziplock bag (or whatever you like to marinate in) combine the sugar, water, soy sauce, sesame oil, onion, and garlic. Dissolve the sugar as much as possible, though it will likely not completly dissolve.
Completely submerge the ribs and marinate in the refrigerator for at least 30 minutes, or up to overnight. Keep in mind, the longer you marinate the better the flavor of the meat.
On medium heat, grill the ribs 5-7 minutes on each side. Open your mind to all serving options, over rice, on skewers, with traditional BBQ sides. The options are endless!
Wine Pairing Suggestions:
Serves 10 small portions
Total time: about 40 minutes