Easy Homemade Barbecue Sauce

Easy Homemade Barbecue Sauce

Summer officially begins in 4 days!  So get out that grill and get ready for some finger licking barbecue meats smothered in homemade Barbecue Sauce!

When it comes to barbecue sauce nothing beats homemade!  I know why bother when there are literally dozens of different bottles and jars of barbecue sauce out there; each one boasting that they’re the very best!  Not to mention there are so many different types of barbecue sauce on supermarket shelves you don’t know which one to buy.  I know I get confused and end up pretty much choosing one at random, or choosing the one that’s on sale, then getting home only to find out I really don’t like it.

Well making your own barbecue sauce takes the guess work out of it and you know you’ll the it!  But before I give you my recipe for homemade barbecue sauce let me ask you if you’ve got the rub.  Yup that extra yum comes from the meat rubs you use before you slather on the barbecue sauce!

So if you don’t have your own recipe for meat rubs or don’t have a favorite brand to use then check out my chicken rub and my beef rub.  They’re both delicious!  I always have a jar full of these spice combos to use year round.  Just click on the rub for the recipe and tips about using them.

Once you’ve rubbed your meat down and let it soak up all those spices you’re ready to grill!

Grill your meat until it’s almost done then brush on the barbecue sauce and grill just until it almost reaches your desired doneness.  Then remove meat from grill and place it in a covered pot to rest for 5 minutes before serving. Don’t forget to serve a bowl of barbecue sauce on the side for those folks who want to add more.

Now scroll down for my homemade barbecue sauce recipe.  Happy grilling!

 

Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
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Easy Homemade Barbecue Sauce
Easy Homemade Barbecue Sauce
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Ingredients
Servings:
Instructions
  1. Place all ingredients in a saucepan and cook over medium heat until everything is well combined and sugar has been absorbed
  2. Place in serving bowl or in jars for storing
  3. Store in the refrigerator. It will last about 2-3 months.
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Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
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Delicious Chicken Marsala
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Ingredients
Servings:
Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
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Keto Friendly Chicken & Asparagus Recipe

Keto Friendly Chicken & Asparagus Recipe

chicken & asparagusMy husband recently embarked on a Keto Diet which means I either have to make him something keto friendly or find keto friendly recipes that the whole family will enjoy. Keto friendly meals aren’t really that hard to come up with, basically you just have to limit or replace the carbs.  So that means pastas are out unless you use edemame spaghetti or other flourless pasta substitutes.  But any way one of our favorites turned out to be this Chicken & Asparagus dish that my husband can eat with a small salad and the rest of the family can eat with pasta or even rice.

My grandkids and even my husband were not big asparagus fans, but after tasting this Chicken & Asparagus dish they decided it was pretty good.  One of the best things about this Chicken & Asparagus dish is that it’s super easy to make, it’s really just a stir fry and can be ready in about a half and hour!

Chicken & Asparagus – A Keto Friendly Dish!

2 Servings

Ingredients

4 Pieces Boneless/Skinless Chicken Thighs cut into chunks

7-8 Stalks Asparagus cut into thirds

2 Tbs. Olive Oil

1 Tbs. Minced Garlic

1 Tsp. Lemon Pepper

1 Tsp. Rosemary

1/2 Tsp. Thyme

1/2 Tsp. Sea Salt

1/2 Tsp. Ground Black Pepper

1 Tsp. Parsley

1/2 Cup Chicken Stock

Directions

Combine dry seasonings in a small bowl (not the garlic)

Heat Olive Oil in a wok or deep frying pan

Saute Garlic until it starts to turn brown

Add chicken and seasoning mixture

Cook until chicken is done

Remove chicken from pan and set aside

Add asparagus to pan and cover with chicken stock

Cook until asparagus is tender

Return chicken to pan and toss with asparagus

Turn heat up and cook until liquid is mostly gone – keep stirring so it won’t burn

Serve hot.

Keto Friendly Chicken & Asparagus Recipe
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Servings
2 People
Servings
2 People
Keto Friendly Chicken & Asparagus Recipe
Print Recipe
Servings
2 People
Servings
2 People
Ingredients
Servings: People
Instructions
  1. Combine dry seasonings in a small bowl (not the garlic)
  2. Heat Olive Oil in a wok or deep frying pan
  3. Saute Garlic until it starts to turn brown
  4. Add chicken and seasoning mixture
  5. Cook until chicken is done
  6. Remove chicken from pan and set aside
  7. Add asparagus to pan and cover with chicken stock
  8. Cook until asparagus is tender
  9. Return chicken to pan and toss with asparagus
  10. Turn heat up and cook until liquid is mostly gone Serve hot
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Chicken Milanese with Lemon Butter Sauce

Chicken Milanese with Lemon Butter Sauce

Chicken Milanese with Lemon Butter Sauce, wow!  Sounds fancy doesn’t it?  Sounds like something you’d order in a fancy Italian restaurant.  It brings to mind the city of Milan, one of the world’s most fashionable city.

The name doesn’t lie, Chicken Milanese simply means Chicken made Milan style.  It is one of the signature dishes of Milan; in Italian it’s called “Pollo alla Milanese”.  Are you impressed yet? Traditionally it was made with veal, Cotoletta alla Milanese, but chicken has become a popular alternative.

Well let me tell you the first time I ever had Pollo alla Milanese was in a chic little restaurant in Cernobbio, a town on Lake Como about 40 kilometers away from Milan.  And yes I ordered it because I thought with such a grand name it must be something different.  Imagine my surprise when the waiter set a fried chicken cutlet in front of me and it didn’t even have any gravy!

Yup that’s what Pollo alla Milanese is, a battered and fried chicken cutlet.  If we were talking Southern cooking it would be called chicken fried chicken and chicken fried steak if veal were used instead of chicken.

But because it’s an Italian style cutlet it’s not smothered in gravy and served with mashed potatoes and corn, like the perfect Southern comfort food.  Instead it’s usually served with a bed of crisp fresh greens like an arugula salad.  Instead of gravy they usually squeeze a slice of lemon over the cutlet or top it with a light lemony butter sauce.  As far as I can determine that’s the only difference between chicken fried chicken and Chicken Milanese.

Well whatever you call it it’s still delicious!  A bit fussy to make (you have to cut, pound, dredge, dip, bread, and fry) but so worth the time and trouble.  I make it at home and serve it both ways, Milanese and fried cutlet with gravy, depending on what I’m hungry for.  Either way my family loves them!

Here’s the recipe for Chicken Milanese with Lemon Butter Sauce!

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Ingredients:

4 Pieces Boneless, Skinless Chicken Breasts – sliced horizontally to make 8 thin slices

2 Cups Flour

3 Eggs beaten

2 Cups Panko or breadcrumbs – I prefer Panko which can be found at Asian Markets, but bread crumbs work fine

1 Tbs Garlic Powder

2 Tbs Italian Seasoning

1/4 Cup freshly grated Parmesan Cheese

Oil for frying

For the Sauce:

4 Tbs Butter

1 Tsp Minced Garlic

1/2 Cup Heavy Whipping Cream

1/2 Cup Chicken Stock

1/2 Cup White Wine

1 Tsp Italian Seasoning

2 Tbs Lemon Juice

Salt & Pepper to taste

Procedure:

Place chicken breasts between 2 sheets of plastic wrap – you will have to do this with 2-4 pieces at a time

Using a kitchen mallet pound breasts to 1/4″ thickness

Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters.

Set aside while you get the other ingredients ready.

Mix flour and garlic powder together and place in a shallow dish or bowl

Beat eggs in another shallow dish or bowl

Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl

Line bowls up in order (flour, egg, Panko) next to the stove.  This makes the frying process so much easier and neater.

Heat oil in a large frying pan.  Oil will be hot enough if it sizzles when you drop a piece of panko in it.

Dredge a slice of chicken in flour making sure both sides are completely covered

Dip both sides of chicken in egg

Dip both sides of chicken in Panko mixture

Place in frying pan and fry both sides about 3 minutes per side or until golden brown

Drain on paper towel

Serve with Roasted Potatoes and Lemon Butter Sauce

 

Sauce:

Melt 1 Tbl Butter in saucepan

Saute garlic in butter until it starts to brown

Stir in cream, stock, and wine until well combined

Bring mixture to a boil then reduce heat

Whisk in remaining butter 1 tbs at a time

Stir in seasoning and lemon juice

Season with salt and pepper to taste

Serve over Chicken Milanese

 


Chicken Milanese with Lemon Butter Sauce
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Chicken Milanese with Lemon Butter Sauce
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Ingredients
Chicken
Sauce
Servings:
Instructions
Chicken
  1. Place chicken breasts between 2 sheets of plastic wrap - you will have to do this with 2-4 pieces at a time Using a kitchen mallet pound breasts to 1/4" thickness Pounding chicken breasts between plastic wrap keeps chicken juices from splattering all over the kitchen counters. Set aside while you get the other ingredients ready.
  2. Mix flour and garlic powder together and place in a shallow dish or bowl Beat eggs in another shallow dish or bowl Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl Line bowls up in order (flour, egg, Panko) next to the stove.  This makes the frying process so much easier and neater.
  3. place in a shallow dish or bowl Beat eggs in another shallow dish or bowl Mix Panko with grated cheese and Italian seasoning in another shallow dish or bowl Line bowls up in order (flour, egg, Panko) next to the stove.  This makes the frying process so much easier and neater. Heat oil in a large frying pan.  Oil will be hot enough if it sizzles when you drop a piece of panko in it. Dredge a slice of chicken in flour making sure both sides are completely covered Dip both sides of chicken in egg Dip both sides of chicken in Panko mixture
  4. Place in frying pan and fry both sides about 3 minutes per side or until golden brown Drain on paper towel Serve with Roasted Potatoes and Lemon Butter Sauce
Sauce
  1. Melt 1 Tbl Butter in saucepan Saute garlic in butter until it starts to brown Stir in cream, stock, and wine until well combined Bring mixture to a boil then reduce heat Whisk in remaining butter 1 tbs at a time Stir in seasoning and lemon juice Season with salt and pepper to taste Serve over Chicken Milanese
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Lemon Pepper Meat Rub

Lemon Pepper Meat Rub

I’m a great believer in meat rubs and marinades.  As far as I’m concerned seasoning meats, seafood, and even veggies and letting them rest for a few hours or so is what really brings out the flavors.  That’s why I mix up a variety of rubs and marinades to fit whatever flavor I want.  One of my favorites is this Lemon Pepper Meat Rub, I’ve been using it to season steaks and many other things for years!

I know if you look at the label on the jar of Lemon Pepper seasoning it says it’s recommended for chicken, seafood, and vegetables.  Yes, it’s delicious on all that but it’s also a great seasoning for beef and lamb!  Oh and don’t forget salads!  Toss your greens with some Lemon Pepper, you’ll love it!

My recipe for Lemon Pepper Rub makes enough to fill a half pint sized mason jar.  I usually make a batch so I have some on hand when I need it.  Just be sure you keep it in an airtight container placed in a cool dry spot in your pantry.  It should keep for about 3 months.

This Lemon Pepper Rub has a bit of a bite, that’s from the Cayenne Pepper I add to it.  You can adjust the spiciness by adding or reducing the amount of Cayenne in the mix.  In fact if you don’t want it to be spicy at all just omit the Cayenne, it will taste just as good.

To use the rub stir 2 tbs. of the mix into 1 tbs. of olive oil to make a paste.  Rub that on to your meat, seafood, or whatever you’re seasoning.  Cover the seasoned meat and let it rest in the fridge for at least 2 hours.  Meats can rest for up to 24 hours, seafood for not more than 3-4 hours.  Remember the longer it rests the more flavor it will absorb so try and keep it seasoning in the fridge for as long as possible.  I find that for steaks and lamb resting over night gets amazing results!

If  you’re looking for a rub to make Barbecued Chicken try my Basic Barbecued Chicken Rub.

For something more exotic try this Shawarma Rub, it’s delicious!

 

 

Lemon Pepper Meat rub
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Servings
1 half pint
Servings
1 half pint
Lemon Pepper Meat rub
Print Recipe
Servings
1 half pint
Servings
1 half pint
Ingredients
Servings: half pint
Instructions
  1. Mix all ingredients in a small bowl
  2. Transfer to an airtight container and store in a cool dry place
  3. To use mix 2 tbs. Lemon Pepper Rub into 1 tbs. Olive Oil to make a paste. Rub past on to meat and let rest in the fridge for at least 2 hours. This will season 3 steaks. You can double or triple this to make a rub for more steaks or whatever you are seasoning.
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Homemade Shawarma Spice Mix

Homemade Shawarma Spice Mix

Shawarma is a typical Middle Eastern street food that’s sold on street corner kiosks, fast food joints, and restaurants in Middle Eastern countries and beyond.

It’s sort of similar to the Greek Gyro but is seasoned with different spices and allowed to marinate for at least a few hours.  It’s usually cooked very much like the Turkish Doner Kebab which is a cone of mixed meats (beef, lamb, and chicken) cooked on a vertical spit.  Typically it’s served as a Shawarma Sandwich which is pita bread stuffed with shaved meat, tahini sauce, and fresh and pickled veggies.  It can also be served as a plate with rice, salad, hummus, and pita bread.

Today most Middle Eastern restaurants and fast food places serve specific shawarma meats such as beef or chicken shawarma in a sandwich or as a plate.  Needless to say both are very popular in our family!

But the real secret to Shawarma isn’t the meat or the way it’s cooked.  The secret lies in the spices used.  You can make shawarma in your oven, grill, and even in your Instant Pot.  In fact I always make it in my Instant Pot!  I’m working on an article to share how to make Beef Shawarma in an Instant Pot; but before I can make any type of shawarma using any method I have to season the meat!

I’m actually a big believer in spice rubs.  I make all sorts of rubs for different things such as my Basic BBQ Chicken Rub. I mean sauces are great for adding flavor to meat after it’s cooked, but what really gives meat great flavor are rubs and marinades.  So if you want to make homemade shawarma that tastes like you ordered it from a Middle Eastern restaurant you’ll need this Shawarma Spice Mix.

I usually mix up a large batch; large meaning enough mix to fill a  quart sized Mason Jar.  I store my Shawarma Spice Mix in a sealed jar in my pantry, it stays fresh for about 3 months, assuming you don’t use it all before then!  The spice mix can be used for beef or chicken shawarma and can even be added to other recipes when you’re wanting to add a touch of exotic flavorings.

To use the mix as a marinade for shawarma I use a teaspoon of mix per pound of meat.  Combine the mix with about 2 tablespoons of olive oil, 1 tablespoon of Apple Cider Vinegar, and a pinch of salt then massage it on to the meat.  Place the meat in a ziplock bag and marinate in the refrigerator for at least 6 hours but no longer than 24 hours.

So scroll down for the Shawarma Spice Mix recipe!

This post contains affiliate links.

 


Shawarma Spice Mix
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Shawarma Spice Mix
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Ingredients
Servings:
Instructions
  1. Mix all spices together in a large bowl
  2. Transfer spice mix to a mason jar
  3. Place jar lid on tightly and store in a cool dry place
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