Apple Barbecue Chicken

This recipe from Taste of Home intrigued me because I’ve never seen a BBQ recipe using apples/apple sauce before. It sounded so good, and it really was. The apple sauce gives it a unique flavor and the chicken turned out so moist. The original recipe uses spicy sweet bottled barbecue sauce, which I switched out for hickory flavored sauce, and instead of chili powder I used red pepper flakes.

So, let’s get cooking!

Place the barbecue sauce, apple sauce, brown sugar, and red pepper flakes in a bowl.

Stir to mix well. My lovely assistant chef Miss Megan commandeered the bowl and stirring step.

Place the chicken in a baking dish and smother both sides with the sauce.

Bake at 375° for about 45 minutes or until juices run clear.

Serve with extra sauce for dipping if you’d like. 

Enjoy! ~TMMF

Apple Barbecue Chicken

6-8 pieces of chicken

1 c barbecue sauce

1 c apple sauce

3 Tbl brown sugar

¾ tsp red pepper flakes

One Pot Shrimp Linguine

It’s pasta, it has seafood in it, and it’s a one pot meal….you can’t go wrong with that! This dish was so easy and very delicious. I usually have linguine on hand but the night I made this, I just didn’t, so I used spaghetti. Just imagine it’s flat instead of round. ;-)

What I changed: it called for grape tomatoes but also canned diced, so I just used the diced. I replaced the fresh basil with dried, and switched out fresh grated Parmesan cheese for the feta. I also added some red pepper flakes to give it a little kick.

So, let’s get cooking!

Prep the spinach by nipping off the stems. Peel and mince the garlic.

Peel the tails off the shrimp. My lovely assistant chef Miss Megan did this.

Place in a large pot the spaghetti, diced tomatoes, minced garlic, basil, salt, red pepper flakes, and water. Bring to a boil and then reduce heat to simmer, stirring frequently to keep pasta from sticking. This is what it looks like about halfway through.

When most of the water is absorbed, add the fresh spinach and stir, cooking for about 5 minutes. Toss in the shrimp and heat through, maybe another minute or so.

Serve with fresh grated Parmesan cheese on top if desired. Enjoy! ~TMMF

One Pot Shrimp Linguine

1 lb spaghetti or linguine

12 oz bag small shrimp

2 cloves garlic

1 14.5 oz can diced tomatoes

1 tsp dry basil

2 c fresh spinach

2 ¾ c water

1 tsp salt

½-1 tsp red pepper flakes

Do Nothing Cake

So, a Do Nothing Cake….a cake where you do nothing for it. Sounds impossible, right? Well you’re right, there is work involved with this one. But I didn’t name it, I just tried it out to see what it was like. I found the recipe on Happy Cooking, and like I said I wanted to try it out and see what all this do-nothingness was about.

It wasn’t all that much work after all, and it did taste good. I did make a major change though; it called for 2 cups of sugar and I cut that right in half. I mean, seriously, the cake was sweet enough with a cup of sugar plus the sweet frosting on top. I can only imagine the toothache if I hadn’t reduced it!

So, let’s get cooking!

In a large bowl, mix together the sugar, flour, eggs, baking soda, vanilla, and crushed pineapple. Yes, I made that monkey face because that’s what it looked like to me! Haha

Place the mixture into a greased 9 X 13” baking dish and bake at 350° for 35-40 minutes or until tooth pick in center comes out clean.

Meanwhile, chop the nuts. I used pecans for this and it was delicious.

For the icing, in a medium saucepan mix together the butter, sugar, and evaporated milk. Cook on medium heat to boiling and go for about 5 minutes or so until thickened. Remove from the heat and stir in the coconut and nuts.

Pour the icing over the cake (which can still be hot) and let cool. Serve and Enjoy! ~TMMF

Miss Megan chopping the nuts. 

Do Nothing Cake

1 c sugar

2 c flour

2 eggs

1 tsp baking soda

1 tsp vanilla

16 oz crushed pineapple, undrained

Icing

½ c butter

1 c sugar

¾ c evaporated milk

1 c coconut

1 c nuts

1 tsp vanilla

Korean Beef and Rice

This recipe----THIS RECIPE!!! The first time I made it, it was gone so quickly I couldn’t believe it. The next time I made it, I had to make a double batch so I’d be able to have it twice! It’s that good, and so stinking easy! The only change I made was to double the red pepper flakes. It’s just a perfect recipe to please the whole family.

So, let’s get cooking!

Set a pot to cooking for rice. When done, set aside.

Peel and mince the garlic and slice the scallions.

In a large skillet, brown the ground beef. Add the garlic and cook a minute more.

While the hamburg is cooking, make the sauce by mixing together the brown sugar, soy sauce, sesame oil, ground ginger, red pepper flakes, and pepper.

Add the sauce to the browned hamburg and garlic, heating for a few minutes.

Serve the saucy beef mixture over rice and top with scallions.

Enjoy! ~TMMF

Miss Megan slicing the scallions.

Korean Beef and Rice

1 lb ground beef

3 cloves garlic

¼ c brown sugar

¼ c soy sauce

2 tsp sesame oil

¼ tsp ground ginger

½ tsp red pepper flakes

¼ tsp pepper

2 2/3 c cooked rice

3 scallions, thinly sliced