Oven Baked BBQ Chicken

It is no secret, I am NOT a huge fan of BBQ sauce.  I have had this discussion before and so I find it redundant to do it again.  The good news is, when you make your own sauces, you can make them taste good to you!  More of this, less of that, and NONE of that other stuff!   I have 2, 10lb bags of chicken hindquarters, (.59 per pound), great deal or what?  My husband asked for some baked chicken, so this is what he got.  I threw in some potatoes, and called it dinner!  Boy did I eat my words about how I didn't want BBQ!!!

This would be so easy to make for a crowd.  And the leftovers, I am told were twice as good the next day.  Maybe you want to marinate your chicken overnight, or maybe you will just brush it on like I did.  Either way, this is sure to be a hit for chicken and BBQ lovers alike!  The recipe is easy and great for anyone, especially beginners.  Feel free to use any bone IN chicken you want!

You will need:
4 full hindquarters or 4 bone in chicken breasts
3/4 cup ketchup
1/2 cup brown sugar
2 T. onion powder
1/2 tsp. garlic salt
1/2 T. parsley flakes
1/2 tsp. black pepper
potatoes cut just in half or very large chunks (optional)

Preheat your oven to 375 degrees F.  In a 9x13 pan, arrange your chicken.  I added a few cut up potatoes as well.  In a small bowl combine all remaining ingredients  Brush or pour over the chicken liberally.  Bake Uncovered for 45-55 minutes.  The internal temperature should read 180 degrees when done. 

Didn't I say it was easy?

ENJOY!

Homemade Peanut Butter Cups

Let just answer the question you are thinking about.  Yes, they ARE good, and they ARE easy and yes, you have what you need so finish reading and get to it.

Oh wait.  That isn't what you were thinking?  You were thinking you want me to ship?  HA.  

I was needed a break from my fruits and veggie recipes.  I needed chocolate.  We all know how that feels.  It was in a, "don't ask why, just GET ME, some chocolate" kind of way.  I also hit a peanut butter sale last week.  Yes, I do that, I hit a sale and stock up and then realize there were 3 jars in the pantry that got pushed to the back.  As if you can ever have to much peanut butter anyway. 

I wanted to make little ones.  You know, portion control.  I burn more calories putting one in, chewing, reaching for another, chewing again, etc.  If I made big ones, it would be one motion.  Not near as much exercise.  Makes complete sense to me.  Frankly, as long as I can self justify, I am good. ;)

So yea, about those cute little ones.  PAIN IN THE BUTT.  I mean, if you are into tedious, OCD, minuscule kind of work, go for it.  But I would rather accidentally cut my legs shaving then deal with that nonsense.  Do the big ones.  People will want more than one bite anyway, consider it a favor to your eaters! You can do them with the peanut butter all covered or so that you can see the layers.  As you can see I did both, not by choice, but out of sheer torment on those little babies!

Here is what you need.  Seriously, they are easy and kind of fun and are going to be making an appearance this year for Christmas cookie gifts!  This made, um......crap, I didn't count.  OK let me think about how many I ate, err, "sampled", how many I gave away and how many are left.  Be right back..........

Useless, I think it made maybe 30-36 small ones and 12 big ones.   This can easily be halved for a smaller batch.  But they freezer beautifully, so why would you only make half?!

Here is what you need....

36 oz. of chocolate.  (I used milk chocolate chips)
2 T vegetable oil or shortening
1 cup creamy peanut butter
2 T. butter (softened)
1 cup confectioners sugar (icing sugar, powdered sugar)
1 T vanilla extract
cupcake liners, size if your choice kids

In a microwave safe bowl add in your chocolate and shortening/oil.  Microwave 30 seconds at a time and stir,  Don't do it longer, or you will burn your chocolate.  Just trust me.  While it is melting, in a second bowl mix the peanut butter, butter, powdered sugar and vanilla with a hand mixer.  Line your cupcake or mini muffin tins and go to town.  I used a small cookie scooper for the chocolate and another for the peanut butter but you could just use a teaspoon for the peanut butter.  One scoop of chocolate all around, then bang your pan on the counter to level and even things out.  Next, spoon or scoop in the peanut butter, in the center if you want it covered or use the back of a spoon to smooth it totally out for a layered look and then repeat with chocolate on top.  Bang that baby again!  Use the back of a spoon if you need to, to smooth the tops over or get more coverage. 

Refrigerate for 1 hour before serving.  These freeze like a dream and what a great little something sweet when you need it, a Ziploc full in the freezer!!  WOOHOO!

Homemade Ricotta Cheese

Good evening friends!  Hoping this finds you all doing well and enjoying your evening!!

This cheese making thing, is getting a little out of control.  First hubs and I made mozzarella cheese, we have made it several times.  He has been on me about making ricotta cheese forever.  He LOVES ricotta cheese.  Not my favorite, but I get that he enjoys it.... immensely. 

I wish I had 1.00 for every single time I put him off about this.  I used every excuse in the book, from "it will be to hard" to "why can't we just buy it in the store" to "NO, I am NOT making ricotta".  Well finally he was done taking no for an answer.  I mean, he is a HUSBAND, shouldn't he be able to take NO for an answer? :)  Anyway, I gave in.  We looked up all kinds of recipes and techniques.  I can't believe the variance from super easy recipes to super involved recipes.  We ended up going with a recipe from epicurious.com for our first ever ricotta cheese making adventure.  It was easy, took no special equipment, other than needing to pick up some cheesecloth we were ready to go.

I will tell you in advance, this cheese was SO incredibly delicious, I will likely never buy it in the store again.  Not only was it delicious, but I knew exactly all 4 things that went in it!  How can you argue with that?!?

You will need:
1 large pot
cheesecloth
colander
1 1/2 tsp salt
1 gallon whole milk
2 cups heavy cream
6 tbsp. fresh squeezed lemon juice.  (do NOT use the stuff in a bottle)

Place cheese cloth into the colander and set in the sink.  Make sure you cut the cheese cloth bigger than you need so it stays put and cover the entire colander

In a large pot, add in milk, cream, and salt.  Bring slowly to a rolling boil.  This might take a bit!  Be patient. 

When it is at a rolling boil, add in the lemon juice and turn off the burner.  Let it sit for approx. 2-3 minutes.  You will see it curdling immediately.

When you think it is curdled as it should be, pour into cheese cloth lined colander and let drain. 

The longer you let it sit and drain the dryer your ricotta will be. 

This yields 1 qt of ricotta.  (at least it did for us).  Refrigerate at least 4-6 hours.  Let it cool completely and then use however you choose.  Use it savory, use it sweet, the options are endless.  This is the best thing goin' and I can't WAIT to make it again and again!  Funny how things change, eh?

Your "admittedly likes making ricotta" Chefwannabe

Homemade Chicken Stock........by request

Hello friends.  I am in between cough medicine coma's to bring you a recipe that was requested by a couple of people.  Tonight I got it as a request by one of chefwannabe's biggest fans.  It must happen, and it must happen now!  This is gonna be a quick one, so hold on tight and use this recipe soon!  You can freeze extra stock in quart containers and it is awesome to have on hand!  I get quart soup containers from my
favorite Chinese restaurant the round clear plastic ones.  Perfection.  

HOMEMADE CHICKEN STOCK
1 whole chicken or 3-4 lbs of chicken pieces
8 cups COLD water (It may take more or less depending on the size pot you are using.  Just make sure the chicken is completely covered in water!)
2 large onions quartered
4 stalks of celery, halved
4 large carrots, peeled and halved
1 tsp dried poultry seasoning
1 tsp thyme
2 tbsp salt
1 tbsp pepper
3 tbsp dried parsley
2 crushed cloves of garlic (optional) sometimes I do, sometimes I don't.

Get your chicken unwrapped and ready to go.  Remove gizzards and make sure to use the neck!  In your pot, put in 8 cups of COLD water. When your water is cold and the chicken and water heat up together, it draws more flavor from the bones as opposed to putting a cold chicken in boiling water.  Add your veggies and seasonings into the cold water and stir.  Add chicken and set your burner to medium, simmer for approx 3 hours on low to medium with a lid ON!

When chicken is fully cooked, remove into a bowl or plate.  Remove veggies and put in a bowl.  Put stock in the refrigerator to cool completely.  The fat will rise to the top and harden.  This process could take up to 4 hours. You can speed it up in the freezer if you like. Remove fat.  Take carrots, celery and onions, and process in your food processor until liquefied.  Add to stock. The flavor addition is amazing and I can sneak the veggies in and my husband has no idea!  It will give it a great rich color too!


At this point you can either use the stock right away or freeze it in containers or Ziploc bags. Stock can always be frozen in an ice cube tray as well if you may need small portions for gravy or sauces.

Remove your chicken from the bone and use or freeze as well.

Enjoy!!!

Your chicken noodle soup with homemade stock lovin' chefwannabe

Chris