Cooking

Tangy Homemade Barbeque Chicken

~ lindy

 

Tangy Homemade BBQ Chicken Sandwiches Crock Pot Style

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*3 pounds frozen Chicken Tenders, thaw in refrigerator

*2 medium Red Onions, julienned, less if you don’t like a lot of onions

*2 cups Ketchup

*1 can 6 ounces Tomato Paste

*1/3 to 1/2 cup Apple Cider Vinegar, add 1/2 if you’re a vinegar fan

*1 and 1/2 cups Dark Brown Sugar

*2 to 3 tablespoons Chili Powder

*2 teaspoons Onion Powder

*2 teaspoons Garlic Powder

*2 teaspoons Smoked Paprika

*2 teaspoons Kosher Salt or Sea Salt

*Slow Cooker Liner, for easy cleanup

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In a bowl combine ingredients for the Barbecue Sauce: Ketchup, tomato paste, apple cider vinegar, brown sugar, chili powder, onion powder, garlic powder, Smoked Paprika and salt. Mix until smooth. Makes about 4 cups of sauce.

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In a Crock Pot/Slow Cooker with liner, place chicken tenders, onions and add only 2 cups of the barbecue sauce (Save 2 cups of BBQ sauce). Cook on High for 4 to 6 hours or on low for 6-8 hours or until chicken is fork tender and pulls apart and is no longer pink.

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After chicken is cooked, drain most of the juices and add the last 2 cups of barbecue sauce and cook 30 more minutes on high or until sauce thickens.

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Serve in Brioche Buns, Hamburger Buns or Healthy Multi-grain Sandwich Buns.

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Note: I find different brands of frozen chicken tenders take longer to cook than other brands.

Enjoy!

Lindy

Sriracha Mushroom Burgers

~ lindy

Sriracha Mushroom Burgers

Layering or Stacking Burgers

*8 Brioche Buns, buttered and toasted

*8 thick slices Swiss Cheese, melted on bottom bun

*Cooked Seasoned Beef Patties, recipe below

*8 slices Red Onion, grilled

*French Onion Mushrooms, recipe below

*Sriracha Sauce, recipe below

Seasoned Chuck Ground Beef Patties

*2 pounds Chuck Ground Beef

*2 teaspoons Garlic Powder

*2 teaspoons Onion Powder

*2 teaspoons Smoked Paprika

*2 teaspoons dried Thyme Leaves

*2 tablespoons Worcestershire Sauce

*1 teaspoon Sea Salt

*1 teaspoon Fresh Ground Pepper

Combine together in a bowl the above ingredients and form into generous 1/2 cup patties about 3/4 inch thick. Cook burgers in a heated cast iron grill skillet or skillet as desired, use splash guards/screens to prevent splattering. We like well done burgers, so we cooked them 6 minutes per side on medium heat. Makes 8 Beef Patties.

French Onion Mushrooms

*1 pound Crimini Mushrooms or White Button Mushrooms, sliced

*1 (15 ounce) can French Onion Soup or 1 package dried Onion Soup and 15 ounces of Water

*2 tablespoons Butter

*1/2 White Onion, diced

*1 tablespoon bottled Minced Garlic

*1 teaspoon Fresh Ground Black Pepper

*Sea Salt, to taste

Place Mushrooms, onion soup, butter, onion, garlic, pepper and salt in a crock pot on high for 2 and 1/2 hours stirring occasionally.

Sriracha Sauce

*1/2 cup Olive Oil Mayonnaise

*1/3 cup Ketchup

*1 to 2 tablespoons Sriracha, to taste

*1 teaspoon Onion Powder

*1 tablespoon bottled Minced Garlic

*Sea Salt to taste

Mix together in a bowl mayonnaise, ketchup, sriracha, onion powder, garlic and salt. Cover bowl with plastic wrap or airtight container and refrigerate until ready to use.

Enjoy!

Lindy