Christine's Pantry: barbecue sauce

Tuesday, June 7, 2011

Po' Mans BBQ Chicken Sandwich

Is it hot enough where you are at? Here in Texas it has been so hot and muggy. Today, nearly 100 degrees. Subscribe by email and never miss a post.

BBQ!... I'm there! I love a good BBQ anytime. There is no such thing as a bad BBQ. BBQ is pretty much heaven on a bun. Every region has their own way of BBQ. The recipe I have for you today is a bit different from the usual BBQ. Quick and easy. I added liquid smoke... love it!

The power of kindness

It’s easy to act with kindness and understanding toward those who have been kind to you. Yet the real power of kindness comes when you give it even to those who don’t deserve it.

Acting with cruelty in response to cruelty only drags down everyone involved. With kindness, you have the opportunity to lift up yourself and others. Being kind does not mean allowing others to take advantage of you. On the contrary, your kindness can give you the positive, undeniable power to make sure that everyone’s best interests are served.

Yes, there are those who will not respond well to your kindness. Act toward them with kindness and understanding anyway, and even though they won’t benefit from your kindness, you yourself still will.

Think of your kindness toward others as a valuable gift you give mainly to yourself. If anyone else is enlightened enough to accept and appreciate it too, that makes it even better.

Ralph Marston... http://greatday.com/motivate/020717.html#ixzz1OY6VlZE1

Po' Mans BBQ Chicken Sandwich

Ingredients:

2 cans chicken breast, drained

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 garlic powder

1/2 teaspoon liquid smoke

1 bottle honey BBQ sauce

4 toasted onion buns

Directions:

In a bowl, add chicken, garlic powder, liquid smoke, salt and pepper. Drizzle BBQ sauce over chicken Mix together. Add chicken to buns. Enjoy!

Monday, May 23, 2011

Pork Meatballs With Sauce

Nobody is sure where the meatball originated and early recipes are difficult to find. It's easy to ascertain though, that meatballs as we know them, made with ground meat, were not possible until meat grinders were invented. Early meatballs would have been made from leftovers and hand-shredded. Or pounded with a heavy object and minced with primitive tools.

Food history tells us that meat was rare across the world and was enjoyed mostly by the rich. It was precious, so it can be assumed that it was never wasted, and no parts of a cut of meat or the leftovers would have been thrown away. Simply put, meatballs was a way to utilize this extraneous meat and squeeze another days' meal from it, not to mention another days' nutrition.

The type of meat prepared as meatballs was varied and influenced by geography. In China, for example, the mainstay was the pig, so their meatballs were likely made from pork. Similarly, in North Africa the Berber were shepherds of wild sheep whose fatty tales were prized. Whatever the meat, whatever the region, many recipes indicate some form of meatballs across the globe.

By www.suite101.com

Pork Meatballs With Sauce

Ingredients:

1 pound ground pork

1/2 cup bread crumbs

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 tablespoon onion powder

1 teaspoon Worcestershire sauce

1 teaspoon liquid smoke

1 egg, lightly beaten

1 (18 oz) barbecue sauce ( I used honey barbecue sauce)

Directions:

Preheat oven to 400 degrees. Line baking pan with foil, then spray with nonstick cooking spray. In mixing bowl, add ground pork and remaining ingredients, except barbecue sauce. Mix well ( I used my hands to mix). Shape into 1 inch meatballs, making sure all meatballs are the same size. Place on baking pan about a inch apart. Bake 23 to 25 minutes, or until no longer pink in center. In a large nonstick skillet, add barbecue sauce, then add cooked meatballs. Simmer until heated through. Stir occasionally. Enjoy!

Note: Take one meatball and cut in half, just to make sure they are done.