Slow Cooker BBQ Chicken is a very tasty and easy recipe for BBQ chicken that compliments your summer cookout menu.
The slow cooker allows you time to prepare other menu items.
Slow Cooker BBQ Chicken
Ingredients;
3-4 LBS chicken legs/thighs
salt & pepper to taste
2/3 cup ketchup
2/3 cup molasses
2 TBLS Dijon mustard
2TBLS Worcestershire sauce
2 TBLS minced onion
1 clove garlic, minced and mashed
1 TBLS cornstarch
5 TBLS any style BBQ rub, without salt is preferred
Directions;
Rub the chicken with salt and pepper. Place chicken in cooker and add all the other ingredients. Toss to coat the chicken well. Set the cooker on low for about 3 hours or until the chicken is tender but not falling off the bones.
Place the chicken on a foil lined baking sheet and place in the oven broiler until the skin is slightly charred.
You can also do this on the BBQ grill if you like.
Meanwhile pour the sauce from the cooker into a pot and simmer on medium a few minutes until it reduces and thickens.
Brush the charred chicken with the sauce and serve.
This Mojito Chicken Wings recipe is so tasty and a great item to prepare for an appetizer and a take along to a party.
The sauce gives a different take on wings that all will enjoy !!
Mojito Chicken Wings
Ingredients;
4 LBS chicken wings, cut into drum stick and flap, removing the tip
1/2 cup lime juice
1/2 cup orange juice
4 TBLS olive oil
1/4 cup fresh mint, chopped
2 TBLS honey
2 TBLS mole verde spice, found in spice shop and the better markets
1 TSP grated lime peel
1 TSP ground cumin
1/2 TSP salt
Directions;
Mix all ingredients except the chicken in a bowl.
Reserve half the marinade and set it aside.
Place the chicken with half of the marinade into a 1 gallon zip lock storage bag. Refrigerate for 2 hours or overnight.
Remove the chicken and shake off the marinade.
Grill the wings turning often until they are cooked through and browned, about 20-30 minutes.
Pour all of the reserved marinade into a pot and simmer until thickened.
Place the cooked wings on a platter.
Brush the simmered marinade onto the cooked wings and serve.
This salmon salad recipe is a great summer time dish.
Easy to prepare and high in protein.
Serve it with crackers, cucumber slices or whatever you like.
The salmon can be poached, grilled or roasted,
Directions;
Steam, roast on 375 or poach the salmon until just cooked through.
If you grill or roast, rub the salmon with a little olive oil before cooking.
Cool and then flake apart. Set aside.
In a bowl mix all other ingredients, reserving a little dill for the garnish.
Add the salmon and mix.
The salad is to have just enough mayonnaise to hold it together, but not overwhelm.
This is an easy version of apple strudel. I recently visited Germany and made this with our host. So delicious and a scoop of vanilla ice cream is a perfect compliment.
Apple Strudel ala mode
Ingredients;
1 Granny Smith apple, peeled, cored and coarsely shredded
3 (4 if they are small) Granny Smith apples, peeled, cored and sliced
1 cup brown sugar
1/2 TSP cinnamon
1/2 cup golden raisins
1 sheet frozen puff pastry, thawed
1 TBLS melted butter
1 egg
1/4 cup milk
Apple Strudel straight from the oven
Directions;
Preheat oven to 400. Line a baking sheet with parchment paper.
Place apples in a large bowl.
Stir in brown sugar, cinnamon and raisins, set aside.
Place puff pastry on baking sheet. Roll lightly with a rolling pin. Brush with the butter. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a little water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
Bake in preheated oven for 35 to 40 minutes, or until golden brown.
Serve warm with a dusting of confectioner’s sugar and ice cream.
