Tag Archives: Oven

Oven Barbecued Chicken

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As I’ve mentioned before, I cooked dinner for my Mom for Mother’s Day, as I do every year, but this Sunday my Mom decided to surprise me, and cooked dinner for me.

She made fried chicken, mashed potatoes and gravy, and I made bread.  We had a really good time, though I did find out that while cooking my Mom cannot support a conversation, which was not something I had noticed when I was living with her as a child.

We did have some nice conversation while we went shopping together for all the ingredients, and she insisted on buying me some pantry items I was missing.  Thank you Mom.  We also got one of those gigantor packages of chicken legs which has 14 pieces in it.  It was much cheaper per pound than the smaller packages, but obviously had more chicken in it than Mom had any intention of frying for two people.  I told her I would find something to do with it.

So I made Oven Barbecued Chicken.  The great thing about this recipe is that, except for the chicken legs, these are all pantry items for me, so it’s a recipe that needs very little fore planning and is pretty quick to prepare.  As an added plus it tastes great.

Of course, since my Mom did buy this chicken, I had to make it for her, and now she says she owes me dinner again.  I can see this cycle repeating for a very long time.

Enjoy

Ingredients

7 chicken legs

¾ cup sweet chili sauce

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon honey mustard

1 teaspoon fish sauce

½ teaspoon chili powder

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Preheat oven to 350OF

Personally I usually remove the skin from my chicken unless I’m frying it.  This is because a lot of times if I cook it in a sauce, like these are, the skin tends to absorb a lot of the flavor but the meat does not. When I remove the skin the meant tends to absorb the flavor a great deal better.

The easiest way to remove the skin is to hold the leg under running hot water and grasp the skin at the thickest part, and pull the skin.  Hard.  It won’t be that hard as long as keep the leg under the hot water, but the hardest part will be down at the joint.

Place the chicken legs in a deepish baking dish.

Mix the remaining ingredients well in a large bowl and pour entire contents over chicken.  Turn the chicken legs with a spoon a few times to ensure they have been completely coated, if you try to turn them with your fingers you’ll season your fingers very well, but will actually be whipping the sauce off of the chicken.

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Bake chicken for 30 minutes.  Open oven and turn chicken, again using a spoon.  Bake for another 30 minutes or until the meat begins to pull away from the bone.

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When serving, spoon extra sauce over the chicken and extra sauce with either rice or buttered noodles.

It does take about an hour, since that’s how long you bake it, but the prep time for this recipe is minutes.  It takes longer to just get everything out of the refrigerator than to make the sauce.

Enjoy, if you notice the final photo is actually what I took for lunch.

Peach Surprise Tea Cakes

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Peach Surprise Tea Cakes

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Ingredients:

2 ½ cups flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon Salt

1 cup sugar

2-8 oz cans sliced peaches

½ cup butter (1 stick)

2 tablespoons vanilla extract

1 egg

1 cup buttermilk

Preheat oven to 350OF

Mix together sugar and butter.  This is easier if the butter is at room temperature, but if you’re impatient like I am, you can cut the butter into small pieces instead of waiting for the butter to warm up.  The mixture will not be smooth, but will look crumbly.

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Add the vanilla and egg and. Mix.  This will make a smooth mixture.

Drain one of the cans of peaches and reserve the juice.  Pour the peaches into a blender or food processer and puree.  Add the peach puree to the mixture and mix well.   You’re back to this not being a smooth mixture.

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If you are using hand beaters like you can see in the top right corner of the photos or an upright mixer, you can mix together the peaches, egg, and vanilla all together at once, but it is hard if you are mixing by hand.

Add the baking powder, baking soda, salt and flour.  Mix well.  If mixing by hand add the flour 1 cup at a time to make mixing easier.

Add the buttermilk and reserved juice from the can of peaches. If you don’t have buttermilk easily on hand, you can make 1 cup of buttermilk by mixing 1 cup of milk and 1 tablespoon of white vinegar and letting sit for about 20 minutes.  Mixture should be easily mixed and look like yellow cake batter.

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The longer you mix the cake batter at this step the more air you incorporate into the batter and the fluffier your cupcakes will be.  This is easier if you have electric beaters, and using a food processor or blender will not give you the air incporation you need.  An additional 5 minutes after the milk is well incorporated is good, 10 minutes would be excessive.

Place cupcake papers into cupcake tins.  Open the second can of peaches and place one peach slice into the bottom of each paper, try to include as little juice as possible.

Pour approximately 1/3 cup of batter on top of the peach slices.  The peaches should be completely covered, but the cupcake tins should not be completely filled.

Bake for 30-40 minutes.  For those of you who have made cupcakes before, this is not a typo, the peach in the bottom makes the cupcakes bake much slower.

Turn off the oven and leave the tins inside for an additional hour.  If you try to bake the cupcakes longer the top and sides will burn but the center will still not be done, this is the same concept as cheesecake, where you leave it in the oven after the crust is formed to let the inside set up.  Don’t worry, the cupcakes will still be hot when you take them out of the oven and enjoy!