If it's been a while since I've been able to share recipes here, it's because we went and had.... A BABY! He's still toothless, but just dipping his ridiculously cute big toe in the world of solid foods, and so far, I'm happy to report, he will eat pretty much anything. (Although watermelon is the definite favorite). Given this new addition (read: time suck), not only have I no time to post here, I barely have time to eat, let alone cook, or write about cooking, or photograph said cooking in any appealing way, unfortunately. But our older kid, whose allergies inspired this blog years ago, has been clamoring for some love on this site, and also, mainly, for good food (specifically, barbecue, now that the weather is finally warming up.) So here's what all this amounts to: The making of the 7-minute BBQ dinner*. Before the baby wakes up (again), here is the super fast, super tasty recipe, perfect for the upcoming Memorial Day weekend, or any old night you're craving some good, quick food.
* And by 7 minutes, I mean 7 minutes of effort, not of actual cooking time. Because of course, chicken does not cook in 7 minutes.
Ingredients:
Chicken drumsticks, wings, and / or thighs (Depending on your preference.)
White rice and greens of your choice to serve with
For the 7 minute BBQ sauce: (If you're not as pressed for time as I am the moment, feel free to slow down and cook a little longer, if you wish!)
Note: You can easily double or triple this sauce recipe, and keep it handy in your fridge for a couple of weeks to save even more time down the road.
1.5 cups tomato ketchup
1/2 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon worcestershire sauce
1 1/2 teaspoons mustard (Dijon or the like)
2 bay leaves
2 tablespoons apple cider or red wine vinegar
1/4 cup molasses (if you don't have any handy, sugar, preferably brown sugar, works too)
Hot sauce (optional, and to your liking)
To prepare:
Preheat oven to 375 degrees.
Season chicken well with salt and pepper, and roast on a roasting pan until cooked, about 30-35 minutes for drumsticks, less for wings, and a bit more for thighs (I rely on our trusted meat thermometer to make sure the chicken is cooked through).
While the chicken roasts, you can prepare the rice and salad.
For the super fast sauce, sauté the onion and garlic in a little olive oil or butter for just a couple of minutes on medium heat, then toss in all the other ingredients, whisking well to combine, and continue cooking about 5 minutes more, stirring a few times.
To serve, either pour the sauce over the cooked chicken and toss it well, or let everyone choose how much sauce they want, serving it on the side (which we do). However you eat this, be sure to have a supply of napkins at the ready before you dig it. It's a tad messy, but it's so good.
If you're looking for the perfect 5 minute desert to top this meal off with, I highly recommend our beloved, refreshing watermelon and mint salad.
Enjoy!
* And by 7 minutes, I mean 7 minutes of effort, not of actual cooking time. Because of course, chicken does not cook in 7 minutes.
Ingredients:
Chicken drumsticks, wings, and / or thighs (Depending on your preference.)
White rice and greens of your choice to serve with
For the 7 minute BBQ sauce: (If you're not as pressed for time as I am the moment, feel free to slow down and cook a little longer, if you wish!)
Note: You can easily double or triple this sauce recipe, and keep it handy in your fridge for a couple of weeks to save even more time down the road.
1.5 cups tomato ketchup
1/2 small onion, finely chopped
2 cloves of garlic, minced
1 tablespoon worcestershire sauce
1 1/2 teaspoons mustard (Dijon or the like)
2 bay leaves
2 tablespoons apple cider or red wine vinegar
1/4 cup molasses (if you don't have any handy, sugar, preferably brown sugar, works too)
Hot sauce (optional, and to your liking)
To prepare:
Preheat oven to 375 degrees.
Season chicken well with salt and pepper, and roast on a roasting pan until cooked, about 30-35 minutes for drumsticks, less for wings, and a bit more for thighs (I rely on our trusted meat thermometer to make sure the chicken is cooked through).
While the chicken roasts, you can prepare the rice and salad.
For the super fast sauce, sauté the onion and garlic in a little olive oil or butter for just a couple of minutes on medium heat, then toss in all the other ingredients, whisking well to combine, and continue cooking about 5 minutes more, stirring a few times.
To serve, either pour the sauce over the cooked chicken and toss it well, or let everyone choose how much sauce they want, serving it on the side (which we do). However you eat this, be sure to have a supply of napkins at the ready before you dig it. It's a tad messy, but it's so good.
If you're looking for the perfect 5 minute desert to top this meal off with, I highly recommend our beloved, refreshing watermelon and mint salad.
Enjoy!
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