ConCOXtions: May 2015

Wednesday, May 27, 2015

Spicy Dr Pepper Sauce/Marinade

This recipe is doubled for several uses.

24oz. Dr Pepper (2 cans)

2 Tablespoons minced garlic

⅔ cup spicy brown mustard

2 cans Chipotle peppers in Adobo Sauce

2 Cups brown sugar

Add 2 tablespoons vinegar to Dr. Pepper. Add garlic.

Add brown mustard

Add Chipotle peppers

Stir to mix well

Bring to boil for 20 minutes

I removed the whole peppers (feel free to leave them in)

Pour into several small bowls to cool.

I used several small bowls so that I could use them for different things. The recipe without being doubled will still need at least two bowls so one can be used for a marinade and the other used for brushing on during cooking.

The single recipe: (directions are the same)

12oz. Dr Pepper (1 can)

1 TBSP minced garlic

⅓ cup spicy brown mustard

1 can Chipotle Peppers in Adobo Sauce

1 cup Brown Sugar

1 TBSP vinegar

Sunday, May 17, 2015

Pesto Chicken Thighs in Crock Pot

Pesto Chicken in Crock Pot
Chicken thighs with salt and pepper in new casserole crock pot that has been sprayed with Pam for easy clean up.

6 oz. Pesto with 1/2 can of chicken broth poured over top of thighs.

Set crock pot to low 5-6 hours. Chicken will be fall apart tender when finished.

Here is the pesto that I use. Feel free to use whatever you like.

Buffalo Ranch Sauce / Powder

3 tablespoons Ranch dip mix

1 large bottle Franks Buffalo sauce (23oz)

Pour whole bottle into mason jar.

Add in Ranch dip mix

Seal with lid and ring and shake vigorously until Ranch dip mix is completely combined.

At this point you can use this simply for a sauce for wings, salads, grilled chicken etc.

To make into a powder - pour into fruit roll tray of dehydrator and let dry for 16-18 hours. It will come out of tray in large chunks. Put into spice grinder and make into powder.