by Sandra Crittenden

by Sandra Crittenden

Recipes from Katie Lee to pair with Clos du Bois Rouge:

*I followed the recipe exactly as it is printed here except I bought a package of 3 pre-cut, bone in, skin on large chicken breasts as it was just my husband and I at dinner that night and I cut the sauce recipe in half and had some left over. I also made the sauce in the morning and lightly reheated it while the chicken was on the grill.

Katie Lee’s BBQ Chicken

Prep time: 15 minutes

Inactive prep time: 1-2 hours

Cook time: 10 minutes on the grill and 45 minutes in the oven

Serves 8-10

For the chicken:
  • 2 tablespoons Kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 2 chickens (each cut in 10 pieces; backbone removed)
  • 2 tablespoons olive oil
For the BBQ sauce:   
  • 1 tablespoon olive oil
  • 1 cup minced yellow onion
  • 2 cups ketchup
  • ¾ cup low-sodium chicken broth
  • ¼ cup apple cider vinegar
  • ¼ cup dark brown sugar
  • ¼ cup molasses
  • 1 tablespoon Worcestershire sauce                                                           
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
FOR THE CHICKEN 
In a small dish, combine the salt, chili powder, garlic powder, and black pepper. Season the chicken on both sides with this spice mixture. Drizzle with the olive oil. Cover and refrigerate for 1 to 2 hours.


FOR THE BBQ SAUCE
Heat the olive oil in a medium saucepan over medium heat. Sauté the onions until translucent, 7 to 8 minutes. Stir in the remaining ingredients. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.




Meanwhile, preheat the oven to 350°F and heat the grill to medium-high. Brush the grill with oil. Place the chicken skin side down and cook 5 minutes. Turn and cook an additional 5 minutes. Then, place the chicken in a baking dish in one layer. Pour the BBQ sauce over the chicken. Cover tightly with aluminum foil. Bake for 45 minutes, until fork tender.







*I also cut this recipe in half and I ended up making 15 large cookies, I was determined to do it on one cookie sheet. They weren't all pretty but they definitely tasted good!

Katie Lee's Dark Chocolate Chunk and dried Cherry Cookies

Servings: 36 cookies     

Prep time:  20 minutes

Cook time:  15 minutes

·         2 ¼ cups all-purpose flour

·         ¾ teaspoon baking soda

·         1 teaspoon baking powder

·         1 teaspoon kosher salt

·         8 tablespoons (1 stick) unsalted butter, at room temperature

·         2/3 cup packed dark brown sugar

·         2/3 granulated sugar

·         2 large eggs

·         1 teaspoon pure vanilla extract

·         8 ounces dark chocolate, coarsely chopped

Directions:

1 cup dried cherries (about 6 ounces), coarsely chopped

Preheat oven to 375 degrees F.  Position a rack in the middle of the over.  Grease two cookie sheets, or line with parchment paper.

In a medium bowl, sift together the flour, baking soda, baking powder, and salt.

In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes.  Add the eggs, one at a time beating until incorporated.  Beat in the vanilla.  Mix in the dry ingredients with the mixer on low speed until just combined.  Stir in the chocolate and cherries with a wooden spoon.

Scoop by the heaping tablespoonful onto the cookie sheets.  Bake until golden and chewy, 12 to 15 minutes.  Transfer the cookies to a rack to cool.  Store in an airtight container.

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