The Best Ever Sweet and Sour Sauce in 15 Minutes

The Best Ever Sweet and Sour Sauce in 15 Minutes

The Best Ever Sweet and Sour Sauce with more flavor than you can wrap your mouth around. This simple recipe is ready in just 15 minutes. What more could you ask for?

 The last night we had this sauce with meatballs, it looked something like this...  Dinner starts and about 5 minutes later you look around the table and see plates where you should see faces.  Chad started the whole thing, but now Munchkin has joined in the excitement.  Plate lickin' good.  We are fancy like that!  You know its good when the family gives that kind of reaction!

Chad described this incredible sweet and sour sauce as "liquid gold".  It has
a depth of flavor that most sauces miss out on.  The addition of pineapple juice and brown sugar add even more layers to the dimension of this sweet and sour sauce.  We use this sauce on so many different recipes.  You are going to love it.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make The Best Ever Simple Sweet and Sour Sauce:

• 
  

What you will need to make The Best Ever Simple Sweet and Sour Sauce:

• Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
• Whisk - I have had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes there is a whisk for every job.
• Medium Sauce Pan -

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite gravy and sauce recipes: 

5 Minute Homemade Brown Gravy
Alfredo sauce from Olive Garden
Copycat Wendy's Honey Mustard Dipping Sauce

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Yield: 4 cupsAuthor: Donna Elick

The Best Ever Simple Sweet and Sour Sauce

The Best Ever Sweet and Sour Sauce with more flavor than you can wrap your mouth around. This simple recipe is ready in just 15 minutes. What more could you ask for?

Ingredients

• 1/4 cup corn starch
• 1/4 cup water
• 6 ounces pineapple juice
• 6 ounces water
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 3/4 cups apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce

Instructions

1. In a small bowl whisk 1/4 cup corn starch and 1/4 cup water until combined. Set aside.
2. In a medium saucepan, over medium high heat, combine remaining ingredients. Whisk to combine. Bring sauce to a boil, cook for one minute. Add corn starch mixture and cook until thick and shiny, about 5 minutes. Remove from heat. 
3. Set aside until ready to use.

https://zeromediasystem.blogspot.com//search?q=sweet-and-sour-meatball-poppers

Recipe developed by Donna Elick
Copyright ©2012 – All rights reserved.

Originally published 10/29/12

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Easy Chocolate Ganache

Easy Chocolate Ganache

Silky smooth chocolate hazelnut ganache with just 2 ingredients. It really doesn't get easier than this. This recipe is ready in 3 minutes and it is one you will be pulling out again and again.It is perfect for fondue, ice cream topping, dipping cupcakes, frosting cakes and even making truffles. You are going to love it.

Simple is really my motto these days. Life gets so busy and the easier things are the more likely it is that it will get made. Years ago I would stand over a hot stove stirring chocolate over a double boiler for 10 minutes. I honestly would rather sit down with my family and enjoy their company for those 10 minutes and take a few shortcuts in the kitchen.

I believe that simple cooking should taste great and that is where International Delight comes in. I am hooked on International Delight coffee creamers and have been for some time (check out our 35+ International Delight recipes) and the Fat-Free & Sugar-Free Toasted Hazelnut flavor has really been rocking my world lately.

Adding the creamer to this recipe in place of heavy cream, not only saves on sugar and fat grams (a nice addition), it really packs a wallop of flavor.  This chocolate hazelnut ganache comes together in just 3 minutes and cooled to room temp it is scoopable. 

Now please excuse me while a take a moment with my ganache and fresh strawberries.




I really try to make some smart choices to save a few fat grams here and there and this Easy Chocolate Ganache is the perfect way to save those grams so I can enjoy a treat without the guilt.


So tell me, how do you keep your self in check? What little things do you do to make a better you?

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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PRINT RECIPE

Easy Chocolate Ganache

SERVES 1 (8 ounces)  |  ACTIVE TIME 3 Min  |  TOTAL TIME 3 Min

8 ounces chopped chocolate (or chocolate chips)
1/4 cup (2 ounces)  International Delight Fat-Free & Sugar-Free Toasted Hazelnut Coffee Creamer

Combine ingredients in a microwave safe bowl. Heat for 30 seconds at a time in the microwave, stirring between each time. Repeat until mixture is smooth.

Use to top cake, cupcake or just eat it with a spoon!

COOK'S NOTE: Recipe can be doubled. Simply double the ingredients. Try different flavors by using different International Delight varieties.

I prefer milk chocolate, but you can use your favorite.

To heat on stove top place a heat safe bowl over a pot with 1" of water to create a double boiler.  Stir until mixture is smooth.

The cooler ganache gets the thicker it becomes.  Try these tasty ideas:

• Drizzle warm over ice cream for a fabulous hot chocolate sundae or use use as chocolate fondue.
• Allow it to cool to room temperature for thick ribbons, perfect for dipping cupcake tops.
• Refrigerate 30-60 minutes and allow ganache to thicken, then whip with an electric mixer. You will create a divine chocolate frosting that is perfect for your favorite dessert.
• Refrigerate over night to get a 'scoopable' consistency.  Roll balls into cocoa powder for tasty truffles or drop balls into cupcake batter for a yummy filling.

PRINT RECIPE

Recipe developed by Donna Elick -
Copyright ©2015 – All rights reserved.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Originally published 2/4/15

Sumber https://www.theslowroasteditalian.com

Pan-Fried Chicken Thighs with Olives and Tomatoes

Pan-Fried Chicken Thighs with Olives and Tomatoes

Pan-Fried Chicken Thighs with Olives and Tomatoes starts with perfectly cooked tender and juicy chicken thighs with golden brown crispy skin, finished in a mind blowing fresh tomato-wine sauce with marinated olives. It is a simple recipe sure to be on your menu again and again.

We are so excited to be partnering with STAR Fine Foods, one of our favorite brands to bring you this  fabulous new recipe.  STAR's new line of marinated and stuffed olives just came out and I have to tell you I am hooked. Of all the new products my absolute favorite is the Flavor Destinations: Spanish (Tomato & Peppers) Marinated Olives.



As soon as I tasted them I knew they were destined for an amazing dish!

The zestiness of the Spanish flavors really shine through with these gazpacho inspired marinated olives with tomatoes, peppers, onions and a fantastic combination of spices.

They certainly made for the perfect component to my recipe.



Funny thing, I fought the chicken thigh train for a long time. I have been a boneless skinless kind of girl for as long as I have been eating chicken, but Chad loves the thighs.

So, I finally got on board and whipped up some perfect pan-fried chicken thighs and he loved them so much he ate 3!

After 15 years of chicken breasts, I guess he was making up for lost time, poor guy. LOL. Well I decided to put those perfect pan-fried chicken thighs into an amazing dinner.

It all starts with pan-fried tender and juicy chicken thighs with golden brown crispy skin, finished in a flavorful fresh tomato-wine sauce.

The tomato-wine sauce with olives truly makes this a magical dish that is definitely perfect to make for company. Can you image those vibrant colors and flavors on your table?

Helpful Tips to make Pan Fried Chicken Thighs with Olives and Tomatoes:

• 
  

What you will need to make Pan Fried Chicken Thighs with Olives and Tomatoes:

• Large Skillet-

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite chicken recipes: 

One-Pot Cheesy Italian Pasta and Chicken  
One-Skillet Chicken Pot Pie
30 Minute Chicken and Dumplings
25 Minute Chicken Parmesan with Linguine and Broccoli 
Rosemary Lemon Roasted Chicken Breasts  

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Yield: 6Author: Donna Elick

Pan Fried Chicken Thighs with Olives and Tomatoes

Pan-Fried Chicken Thighs with Olives and Tomatoes starts with perfectly cooked tender and juicy chicken thighs with golden brown crispy skin, finished in a mind blowing fresh tomato-wine sauce with marinated olives. It is a simple recipe sure to be on your menu again and again.

prep time: 20 minscook time: 20 minstotal time: 40 mins

Ingredients

• 6 chicken thighs (2-3 pounds), skin-on bone-in
• 1-2 teaspoons kosher salt
• 1/2-1 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups grape tomatoes, halved
• 1 (5.75 ounce) jar STAR Fine Foods Tomato & Pepper Marinated Olives, drained
• 1 cup Chardonnay white wine

Instructions

1. Use 1 teaspoon salt and 1/2 teaspoon pepper to sprinkle both sides of the chicken. Warm a high sided large skillet over medium-high heat. Once you hold you hand 6 inches from the skillet and feel the heat, add the olive oil. Then, place the seasoned chicken in the pan skin side down. Cook until golden brown, then flip to brown the other side, about 4-5 minutes for each side. Remove chicken and place in your upside down pot lid or on a plate.
2. Reduce heat to medium. Add garlic and onion. Cook until onions soften, about 3 minutes. Add olives, wine and 1 cup of tomatoes. Stir to combine and scrape the bottom of the pan to remove the browned bits. Cook until liquid has reduced about half, about 4 minutes.
3. Taste sauce. Add salt and pepper as necessary. I usually add about 1/2 teaspoon salt and pepper.
4. Add chicken (skin side up) to skillet. Cook for 10 minutes longer, until the chicken is cooked through to the bone.
5. If preferred you can place skillet under broiler to crisp the chicken skin. Add remaining tomatoes. Stir and serve.

DONNA'S NOTES

1. You can substitute chicken stock or white grape juice for the wine.

Recipe developed by Donna Elick
Copyright ©2015 – All rights reserved.

 
Pan Fried Chicken Thighs with Olives and Tomatoes
SERVES 6 | TOTAL TIME 40 Min | ACTIVE TIME 20 Min

6 chicken thighs (2-3 pounds), skin-on bone-in
1-2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 cups grape tomatoes, halved
1 (5.75 ounce) jar STAR Fine Foods Tomato & Pepper Marinated Olives, drained
1 cup Chardonnay white wine

Use 1 teaspoon salt and 1/2 teaspoon pepper to sprinkle both sides of the chicken. Warm a high sided large skillet over medium-high heat. Once you hold you hand 6 inches from the skillet and feel the heat, add the olive oil. Then, place the seasoned chicken in the pan skin side down. Cook until golden brown, then flip to brown the other side, about 4-5 minutes for each side. Remove chicken and place in your upside down pot lid or on a plate.

Reduce heat to medium. Add garlic and onion. Cook until onions soften, about 3 minutes. Add olives, wine and 1 cup of tomatoes. Stir to combine and scrape the bottom of the pan to remove the browned bits. Cook until liquid has reduced about half, about 4 minutes.

Taste sauce. Add salt and pepper as necessary. I usually add about 1/2 teaspoon salt and pepper.

Add chicken (skin side up) to skillet. Cook for 10 minutes longer, until the chicken is cooked through to the bone.

If preferred you can place skillet under broiler to crisp the chicken skin. Add remaining tomatoes. Stir and serve.

DONNA'S NOTES: You can substitute chicken stock or white grape juice for the wine.

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Pineapple Chicken Skillet with Broccoli

Pineapple Chicken Skillet with Broccoli

Pineapple Chicken Skillet with Broccoli is loaded with your favorite summer flavors and ready in just 30 minutes! The mixture of pineapple chunks and juice with Hawaiian flavors will make your taste buds sing.

This skillet is so insanely good we can't stop eating it.  I have made it so many times that I don't need the recipe.  So, one night I was talking to my Mom while I was preparing it and she asked me how I come up with all these recipes.
I told her everything inspires me!  Just a conversation about old family photos was all the inspiration that this Pineapple Chicken Skillet with Broccoli took.

After reminiscing over old family travel pictures of my husband’s grandparents, we started talking about the places we would like to visit to make our own family travel memories.  Where would you like to travel?  Hawaii is at the top of our list.  Can you believe I have never been to Hawaii?  Seriously.  When Hawaii came into the conversation, I started having a craving for Hawaiian-inspired flavors.

The next day I started thinking of ways to incorporate flavors that I associate with Hawaii into a fabulous chicken skillet.  The mixture of pineapple chunks and juice with soy sauce, honey, ginger, and garlic makes my taste buds sing.  Perhaps a nod to my love of Asian flavor as well, this Pineapple Chicken Skillet with Broccoli certainly satisfies that desire for island flavors.  I like to serve this over Simple Chicken Rice, but honestly, I love to eat it alone most often.

This scrumptious Pineapple Chicken Skillet with Broccoli goes from prep to plate in merely 30 minutes.  Perfect for the ‘on-the-go’ family.  It is certain to make your monthly meal plan over and over again.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Pineapple Chicken Skillet with Broccoli:

• 
  

What you will need to make Pineapple Chicken Skillet with Broccoli:

• A large skillet  – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
• Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite simple skillets recipes: 

25 Minute Chicken Parmesan with Linguine and Broccoli
Italian Sausage, Pepper, and Potato Skillet
Chicken Parmesano Vino Bianco

---

Yield: 6Author: Donna Elick

Pineapple Chicken Skillet with Broccoli

Pineapple Chicken Skillet with Broccoli is loaded with your favorite summer flavors and ready in just 30 minutes! The mixture of pineapple chunks and juice with Hawaiian flavors will make your taste buds sing.

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 (20-oz) can pineapple chunks in pineapple juice
• 2 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons fresh ginger, minced
• 2 teaspoons fresh garlic, minced
• 1 (14-oz) bag frozen broccoli florets
• 1 bell pepper, I used 1/2 red, 1/2 orange
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon corn starch
• scallions and sesame seeds to garnish, optional

Instructions

1. Warm a large skillet over medium-high heat. Meanwhile, cut the chicken into thin strips. Add oil to skillet and then chicken. Sprinkle with salt and pepper. Cook until browned, then flip chicken and cook chicken until done, approximately 5 minutes total.
2. In the meantime, combine pineapple chunks and juice, soy sauce, honey, ginger, and garlic in a medium bowl. Whisk to combine. Set aside until chicken is cooked. Slice peppers into strips.
3. Once the chicken is cooked, add the pineapple mixture to the pan and turn it to high heat. Allow mixture to boil for about 5 minutes. Add broccoli and peppers, stir to combine. Cook until crisp-tender and using a slotted spoon transfer the chicken, vegetables and pineapple to a serving bowl.
4. Combine cornstarch and 1 tablespoon water in a small bowl, pour into skillet. Whisk to combine and cook until the cornstarch thickens to a syrup-like consistency. Before serving pour the sauce over chicken and vegetables. Optional garnish: sprinkle chopped scallions and sesame seeds over top. Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=chicken-rice-simple-side-dish-recipe

Recipe developed by Donna Elick
Copyright ©2013 – All rights reserved.

Originally published in partnership with Parade Magazine 5/8/13.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Raspberry Lemonade Pound Cake

Raspberry Lemonade Pound Cake

Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake is sure to be on your menu again and again! The recipe is easy to follow and one to keep in your family recipe file.

Quite possibly my favorite cake of all time.  We brought this dessert to a family get together recently It is bursting with lemon and raspberries!  It all starts with the zest of 4 lemons.  To get every flavorful drop from the lemon I 'peeled' them and then mixed the peel with sugar to release every scrumptious drop of lemon oil.  Then the juice of those lemons are mixed in.

The result is the most moist and tender pound cake you have ever eaten, bursting with lemon flavor.  Ribbons of lemon zest run throughout the cake and fresh raspberries bits fill every bite.

This cake was inspired by the Cherry Limeade Cake that we posted last week.  An awesome combination of flavors.

Our dinner party would not have been the same without this incredible contribution and I kid you not, when I say that after hopes and plans for a second piece of this cake, I nearly shed a tear when I was handed the empty plate to take home.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Raspberry Lemonade Pound Cake:

• 
  

What you will need to make Raspberry Lemonade Pound Cake:

• Bundt Pan-

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cake recipes: 

Strawberry Shortcake No-Bake Icebox Cake 
Cherry Limeade Pound Cake
Perfect Peach Cobbler Dump Cake 

---

Yield: 10-12Author: Donna Elick

Raspberry Lemonade Pound Cake

Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake is sure to be on your menu again and again! The recipe is easy to follow and one to keep in your family recipe file.

prep time: 30 minscook time: 1 hour and 15 minstotal time: 1 hours and 45 mins

Ingredients

• 3 cups granulated sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1/4 cup fresh grated lemon zest (about 3-4 large lemons)
• 5 large eggs, room temperature
• 3/4 cup fresh lemon juice (about 3-4 large lemons)
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 12 ounces fresh raspberries, washed and drained

GLAZE

• 2 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh grated lemon zest
• 12 ounces fresh raspberries, washed and drained

Instructions

1. Preheat oven to 325°F.  Butter and flour a 12-cup Bundt pan.
2. In a large bowl, use an electric mixer to combine lemon zest and sugar.  The sugar will become yellow and the mixture will smell aromatic when it is ready.  Add butter, mix until mixed.  Add eggs beat until well combined.  Sprinkle salt and baking powder into batter and beat until combined.  Add flour 1 cup at a time, alternating with 1/2 of lemon juice.  Add ½ of the raspberries (about 6 ounces), stir to combine. 
3. Pour batter into prepared Bundt pan.   Sprinkle the reserved raspberries over top and gently press into the batter with a spatula (this will help keep the raspberries from all ending up on the top).  Tap pan on the counter several times to release air bubbles.  Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean.  Place on a wire rack to cool for 20 minutes.  Place a plate over the pan and flip cake onto plate to continue cooling completely.  You may have to tap pan a few times with a knife to release from pan.
4. While cake is cooling prepare the glaze.  Combine sugar, lemon juice and zest.  Beat with an electric mixer until well combined.  Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze.  I added about 10 raspberries to the icing to make it pink, reserved the rest for garnish.
5. Drizzle the glaze over the cooled cake.  Garnish with reserved raspberries.
6. Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=cherry-limeade-pound-cake-recipe

Recipe developed by Donna Elick
Copyright ©2014 – All rights reserved.

Inspired by Cherry Limeade Cake by RecipeGirl

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Bacon Bourbon Barbecue Chicken Kabobs

Bacon Bourbon Barbecue Chicken Kabobs

Bacon Bourbon Barbeque Chicken Kabobs are chicken pieces smothered in spicy bacon, brushed with a drunken barbecue sauce and grilled to perfection. One that will truly knock your boots off!

We have shared some lighter chicken options the last few weeks. The  Garlic Beer Marinaded Grilled Chicken  and Simple Rosemary Lemon Marinaded Grilled Chicken are both incredible chicken recipes, and great for watching your waistline. This week we decided to kick it up a notch or two.  We spiked the barbecue sauce and covered the chicken in bacon!!!  Seriously.  This could be the best chicken to ever come off of my grill.

I saw the idea of using a bacon paste when perusing Cooks Illustrated.  Although I understood the rationale; the chicken is kept moist by the bacon and it does not cause flair ups, I wasn't thrilled about pureeing bacon.  However, after that kabob came off the grill and I took my first bite, that all changed.  I would catch the pig and prepare it myself (theoretically) if that is what it took to make this again.  It is AMAZING!

Chicken pieces smothered in spicy bacon puree, brushed with a drunken barbecue sauce and grilled to perfection.  Unbelievably divinely decadent!!!  What more could you ask for?  Nothing.  Skip the sides and have a whole kabob!  You won't be sorry. 

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Bacon Bourbon Barbeque Chicken Kabobs:

• 
  

What you will need to make Bacon Bourbon Barbeque Chicken Kabobs:

• Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
• Blender - You can use any blender, but I absolutely love this one! I use it for ice cream, smoothies, soups, my tomato sauce and naturally this milk shake.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite boozy recipes: 

Jack Daniels Double Kick Pork Chops
Best Ever Margarita Chicken
Jack Daniel's Mac and Cheese

---

Yield: 8Author: Donna Elick

Bacon Bourbon Barbeque Chicken Kabobs

Bacon Bourbon Barbeque Chicken Kabobs are chicken pieces smothered in spicy bacon, brushed with a drunken barbecue sauce and grilled to perfection. One that will truly knock your boots off!

Ingredients

• 16 ounces barbecue sauce, I used my homemade sauce
• 1/4 cup bourbon whiskey (I prefer Maker's Mark)
• 2 tablespoons apple cider vinegar
• 4-5 lbs boneless skinless chicken breasts, cut into 1”x1” pieces
• 2 teaspoons kosher salt
• 1 teaspoon fresh black pepper
• ¼ cup sweet paprika
• 3 tablespoons packed dark brown sugar
• 1 tablespoon smoked paprika
• 6 slices bacon , cut into small pieces (uncooked)
• 8 12-inch wooden skewers (soaked in water for an hour)

Instructions

1. In a medium bowl combine barbecue sauce, vinegar and whiskey. Whisk to combine. Set aside and allow flavors to meld.
2. Add bacon to the bowl of your food processor and blend until bacon becomes a paste. Add salt, pepper, paprikas, and sugar. Pulse until well combined.
3. Pat chicken with a paper towel to dry. Add bacon paste mixture to chicken; mix with hands until chicken is completely coated. Place chicken on skewers.
4. Place on preheated grill. Cook on each side for 2-3 minutes. Brush cooked surface with barbecue sauce and cook each side (coated in sauce) for 1 additional minute.
5. Remove kebabs from grill. Pour remaining barbecue sauce into a small saucepan and bring to a boil. Pour into a serving container and serve barbecue sauce along side kebabs. Enjoy!

https://zeromediasystem.blogspot.com//search?q=garlic-beer-marinade-for-grilled

Recipe developed by Donna Elick
Copyright ©2012 – All rights reserved.

Originally published June 2012

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Pineapple Salsa Party Dip

Pineapple Salsa Party Dip

Our pineapple salsa has a secret ingredient for the perfect blend of sweet and heat. Make this dip recipe in 15 minutes for your next party! 

With one special addition to really take this simple recipe up a notch, your guests will be guessing what the secret ingredient is all night long.

This is truly an addictive dip! I promise, you will be making this recipe again and again.

Pineapple Salsa Party Dip

When I made this dip the first time, it was for Chad's birthday party.

To keep everything super simple, I prepared some burgers, Crockpot Corn on the Cob and a salsa bar.

The salsa bar was my favorite. I wish I had pictures. 

It featured 3 heat varieties of our Best Ever Chipotle's Copycat Guacamole, Strawberry Habanero Everything Spread and this Pineapple Salsa.

Also, we set out different chips to go with all of the dips.

The Pineapple Salsa stole the show. We started off with the salsa bar as our appetizers, if you will.

By the time dinner began, several guests were still eating pineapple salsa with dinner.

Then the cake came out and many of our guests headed back for the spicy dip again.  Let's just say the salsa was devoured!

Ingredients

The salsa features fresh pineapple and jalapeno peppers (although you could use serrano too) for the perfect combination of sweet and heat.

Cilantro adds a coolness to the dip, red onion gives it a hint of pungent spiciness and the addition of ginger (our secret ingredient!) warms it up.

It is truly a party for your senses and you will be eating this all year long!

Recipe Tips:

• Use fresh pineapple. Frozen and canned won't give you the texture you are looking for.
• Chill the ingredients. For the best flavor, be sure to allow time for the dip to chill in the refrigerator.
• Use peppers to suit your palate. Less peppers for less heat. The recipe is mild heat as written.
• Use kitchen gloves. To prevent burning your eyes, I recommend wearing gloves when working with spicy peppers.

 What you will need to make Pineapple Jalapeno Salsa:

• Large Dip Bowl

With love from our simple kitchen to yours. 

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Check out more of our favorite salsa and party dip recipes:

• Lazy Day Salsa
• Strawberry Habanero Everything Spread
• Best Ever Chipotle's Copycat Guacamole  

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Yield: 4 CupsAuthor: Donna Elick

Pineapple Jalapeno Salsa

Our pineapple salsa has a secret ingredient for the perfect blend of sweet and heat. Make this dip recipe in 15 minutes for your next party!

prep time: 15 mins   cook time:  total time: 15 mins

Ingredients

• 1 whole medium pineapple diced (about 4 cups)
• 1/4 medium red onion, diced
• 2 jalapeno peppers (seeded and deveined), diced (to taste)
• 1/4 cup fresh cilantro, chopped
• zest and juice of 1 lime
• 1 teaspoon fresh ginger paste (I used Gourmet Garden)
• 1/2 teaspoon kosher salt

Instructions

1. Combine ingredients in a large bowl. Mix to combine. Refrigerate until ready to serve.
2. Serve and enjoy!

DONNA'S NOTES

1. Use peppers to suit your palate. Less peppers for less heat. The recipe is mild heat as written.
2. I recommend wearing gloves when working with hot peppers.
3. If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).

Recipe developed by Donna Elick
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