Dr. Pepper BBQ Sauce

I'm a huge lover of BBQ, Dr. Pepper, and spices. When I bring these three things together, I get Dr. Pepper BBQ Sauce. It has a bit of sweet, a touch of heat, and a nice smooth tang in the mouth. I use it anything that moos, clucks, or squeals! As always, you can see me make it here!

Dr. Pepper BBQ Sauce

Ingredients

• 4 Tbsp. unsalted butter
• 4 cloves garlic, minced
• 1 yellow onion, minced
• 1 cup hot and spicy ketchup
• 1/2 cup apple cider vinegar
• 1/3 cup Worcestershire sauce
• 3 Tbsp. tomato paste
• 2 tsp. chipotle chili powder
• 1 tsp. kosher salt
• 1 tsp. ground white pepper
• 1 12oz can of Dr. Pepper

Instructions

1. Heat butter in sauce pan over medium-high heat. 
2. Add garlic and onions, cook until soft, about 4-6 minutes
3. Add ketchup, vinegar, sugar, Worcestershire sauce, tomato paste, chile powder, salt and pepper with the soda. Stir well.
4. Bring to a simmer, and cook until thickened, about 30 minutes.
5. If you desire a smooth sauce with no chunks of onion, pour into a blender and puree for about 30 seconds. 
6. Pour into a jar and refrigerate, or use immediately. 

HHH's Homemade Coleslaw

I'm a huge fan of anything BBQ related, especially memphis style  coleslaw. This is my tweaked recipe for coleslaw, which will go with my Dr. Pepper pulled pork and the Dr. Pepper BBQ sauce, to create some amazing pulled pork sandwiches. You can watch the quick video of the coleslaw here!

HHH's Homemade Coleslaw

Ingredients

• 1 cup mayonnaise
• 2 Tbsp. brown mustard
• 2 Tbsp. apple cider vinegar
• 3 Tbsp. sugar
• 3/4 tsp. kosher salt
• 1 tsp. onion powder
• 1 16oz. bag of tri-color deli style coleslaw mix

Instructions

1. In a large bowl, stir together the mayonnaise, mustard. vinegar, sugar, salt, and onion powder. 
2. Add the shredded cabbage and toss to coat. 
3. Refrigerate a minimum of one hour, or up to 2 days. 
4. Toss again before serving.
5. Enjoy!

Ensenada Chicken with Chipotle-Ranch Dressing

   So, you wouldn't know it by looking at me, but I am a guy who loves a good grilled chicken breast with a nice salad. And, as I found out while attempting my last foray into low-carb dieting, Red Robin has a nice Ensenada Chicken dish that is most tasty. Once I had it, I had to concoct it again, and through interweb searches and a bit of experimentation, I think I have a winner. You, of course, can watch me make it here!

Ensenada Chicken

Ingredients

For the chicken rub:

3 Tbsp. chili powder

2 Tbsp. cumin

2 Tbsp. paprika

1 Tbsp. oregano

1 Tbsp. onion powder

1 Tbsp. garlic powder

1 tsp. salt

1/2 tsp. chipotle powder

1/2 tsp. cayenne pepper

For the chipotle ranch dressing:

1 cup mayonnaise
1/2 cup milk
1-2 chipotle peppers in adobo sauce
1 envelope ranch dressing mix
salt, to taste
juice from 1 lime
cilantro, to taste (I used about 2 tsp. dried)

Directions

For the dressing, mix everything in a food processor or blender, then store in a refrigerator for at least one hour to get the flavors to mingle. 

For the chicken, combine all the spices together. This makes a good amount of spice, so don't hesitate to put into an airtight container and store in your spice cupboard for next time.  

Trim the chicken breasts, then rub in a liberal amount of the seasoning mix. 

Add your seasoned chicken to a pan over medium heat, coated with a few tablespoons of olive oil. Cook on both sides about 7 minutes, or until no longer pink in the middle. 

Slice, or serve whole with a side salad. Top with the dressing. 

Enjoy.

No-Churn Cinnamon Roll Ice Cream

   My wife has a deeply rooted love of cinnamon rolls. This woman will disappear from my side and reappear with one of the huge confections no matter where we go.
   So with her affliction in mind, I went looking for a way to surprise her, and found that ice cream can be made with only a few ingredients. No churning, no machine needed, and only 5 ingredients make this a keeper for sure!

You can watch me make it here!

Cinnamon Roll Ice Cream

Ingredients

• 2 cups Ultra-Pasturized Heavy Whipping Cream
• 14 Oz. Sweetened Condensed Milk
• 3 Tbs. Butter, Melted
• 1/2 Tsp. Ground Cinnamon
• 1/2 Tsp Vanilla Extract

Instructions

Make whipped cream by whisking the heavy cream in a bowl. (This will determine the texture of your ice cream, so for a more traditional texture, whip to at least stiff peaks. For a more frozen yogurt texture, whip to soft peaks.)

In a separate bowl, whisk together the condensed milk, melted butter, cinnamon, and vanilla. Make sure there are no clumps of cinnamon remaining, and that it is smooth and consistent. 

Fold in the whipped cream to your cinnamon mixture. (Be sure to fold, otherwise it will be flat when it's frozen, and not have the fluffy texture of ice cream.)

Pour this into a 2 quart container and freeze for at least 12 hours. (Overnight is better, though I've done it before in a deep freeze in 6 hours)

Serve and Enjoy!

Old-fashioned Chicken Pot Pie

   Chicken pot pie is a staple in the South for sure, and this particular recipe version is my wifes'. It was the first thing she ever cooked for me when we first started dating, and is still a favorite! The fact that I enjoyed it so much made me do a double take, as it is also a Weight Watchers recipe! You can watch me make it here!

Old-fashioned Chicken Pot Pie

Ingredients

• 2 servings of butter flavored cooking spray
• 1 Tbs butter
• 1 small onion, chopped
• 2 cups mushrooms, sliced
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper
• 2 cup frozen mixed vegetables
• 1 cup canned chicken broth
• 3 cups cooked chicken, chopped or shredded
• 2 Tbsp all-purpose flour
• 1/2 cup fat-free evaporated milk, divided
• 2 to 4 rolls of crescent roll dough

Instructions

1. Preheat oven to 375 degrees. Coat a 9 x 13 inch casserole dish with cooking spray.
2. Coat a large pan with cooking spray. Add butter and melt over medium heat. then add onion and mushrooms, and cook until tender, about 5 minutes. Stir in paprika, thyme, salt, and pepper. Stir to coat the onion mixture, and then add the mixed veg, broth, and chicken. Stir again, cover, and simmer 15 minutes.
3. In a small cup or bowl, combine flour and 1/4 cup of the milk, then stir into chicken mixture. Cook over medium until thickened, stirring constantly. Stir in remaining 1/4 cup of evaporated milk, and cook until mixture is thickened, about 3 minutes.
4. Spoon the mixture into the casserole dish. Unroll the crescent rolls and arrange dough to cover the chicken. Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve!