The Cookin' Blog

FIRST PRIZE WINNER:

Recipe Title: Shut Your Mouth Chipolte Chicken
Submitted by: Julia Janzen from Fair Oaks, CA
Category: Barbeque Chicken
Suggested Number of Servings: 4

Ingredients:

• 8 ounce can crescent dinner rolls
• SAUCE:
  • 3 cloves of garlic minced
  • 5 scallions minced
  • 1 6 ounces can tomato paste
  • 1 tablespoon of chipolte powder
  • 1 cup ketchup
  • 1 Tablespoon ground black pepper
  • 1/2 cup of pineapple juice

Instructions:

In a sauce pan heat 2 tablespoons of olive oil. Add minced scallions and garlic and saut?? until fragrant. Add tomato paste and cook until slightly darker. Add the rest of the sauce ingredients and simmer for 20 minutes.

Let sauce cool and then pour half sauce in a Ziplock bag with chicken pieces and refrigerate. Let marinate for at least an hour but preferably all day.

BBQ on the grill on low heat until almost done and brush remainder of sauce on chicken. Turn up the heat to crisp the skin. Serve to mouth watering hungry folks.

Prep Time: 30 Minutes
Total Time: 90 Minutes

Additional Comments:
Goes great with baked beans and potato salad!
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SECOND PRIZE WINNER:

Recipe Title: Barbecued Buffalo Style Chicken Breasts
Submitted by: Roxanne Chan from Albany, CA
Category: Barbeque Chicken
Suggested Number of Servings: 4

Ingredients:

• 4 boneless skinless chicken breasts, about 1 pound total
• 1 Tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1/2 cup plain yogurt
• 1 tsp hot pepper suace
• 2 Tbsp crumbled blue cheese
• 1 Tbsp minced green onion
• 1 large clove garlic, crushed garnish- minced parsley

Instructions:

Rub the chicken breasts with the oil. Combine the spices and sprinkle onto the chicken, patting to adhere. Place the chicken on a grill rack over medium high heat, 4-6 inches from the heat source. Grill 7 minutes per side or till the chicken tests done. While the chicken is cooking combine the rest of the ingredients in a small bowl till well blended. Place on a platter. Slice the chicken and arrange on the platter. Garnish with the parsley.

Prep Time: 10 Minutes
Total Time: 25 Minutes

Additional Comments:

A quick, easy and low fat version of a classic chicken dish.

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THIRD PRIZE WINNER:

Recipe Title: Tangy Chicken Barbachos
Submitted by: Matt Heroman from Baton Rouge, LA
Category: Barbeque Chicken
Suggested Number of Servings: 8, as an appetizer

Ingredients:

• 2 lbs. Chicken, boiled and shredded
• 1/4 Cup Barbecue sauce
• 4 Cloves Garlic, diced
• 1/8 Cup Brown Sugar
• 1/4 Cup Fresh Cilantro, Chopped
• 1/4 Cup Green Onion, chopped
• 1 Cup Button Mushrooms, Chopped
• 1 Onion, diced
• 4 oz. Cream Cheese, crumbled
• 4 oz. Jack Cheese, shredded
• Salt and Pepper, to taste
• 1 16oz. Bag of your favorite Tortilla Chips
• 1 8oz. Jar of your favorite salsa
• 1 Fresh Peach, chopped

Instructions:

First, boil chicken pieces until cooked. Pull chicken from bones and shred. Combine barbecue sauce, brown sugar, and garlic. Put chicken into sauce mixture and marinate for at least 20 minutes.

Next, line a briling pan with foil. Combine chips, mushrooms, onions, and herbs in broiling pan. Top with chicken mixture and cheeses. Put the pan directly on the grill of a medium heated barbecue pit for roughly 5 minutes or until edges of chips begin to turn golden brown. Season to taste.

Serve with a mixture of the salsa and chopped peaches.

Prep Time: 30 Minutes
Total Time: 45 Minutes

Additional Comments:

Great appetizer for barbecues or Mexican themed parties. Feel free to play around with vegetable ingredients if there are any fresh seasonal vegetables at your disposal.

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