Saturday, November 8, 2014

Emily's Finger Lickin' BBQ Thighs

Oven Roasted BBQ Chicken Thighs

Prep Time:
Cook Time:

I absolutely adore Ree Dummond aka the Pioneer Woman! I love her show, her blog, and her recipes. I want to meet her some day! My youngest daughter Emily, absolutely loves to cook.I must say she is becoming quite the cook! She has spoiled me rotten cooking dinner most evenings. 

Our two youngest children Emily and Joseph have celiac spru and are casein allergic. Recently Emily has developed more GI issues so we are now re-evaluating our recipes and dietary options. Poultry is making its appearance more in our menu plan.   

My beloved hates grocery shopping. I mean hates it. But occasionally he will decided that we need groceries and off he goes. Today he stumbled on a great sale on chicken thighs. Yummy yummy yummy I was low on BBQ sauce so I searched Ree's site.Here is what I found. I usually just cover the chicken with sauce and bake for an hour or so on 400 degrees. I like Ree's idea better.of basting the thigh's with BBQ sauce!.

Emily changed up the BBQ sauce a little to make it stretch. Wow wow wow! Emily said that these measurements are guestimates! 

Emily's Finger Lickin BBQ Sauce

1 Cup Sweet Baby Ray's Chipolte BBQ Sauce 

Salt and pepper to taste 

1/4 tsp chopped garlic 

3/4 C of brown Sugar 

1 C ketchup 

1/8 C water

Here is a picture of Emily's amazing BBQ Thighs. Look at these beauties. Wish you could smell and taste these beauties!

Enjoy~Blair Lynn

Oven Baked BBQ Chicken Thighs  Ree Drummond
  • 3 cups Your Favorite BBQ Sauce
  • 1/2 cup Peach Preserves
  • 1 clove Garlic
  •  Hot Sauce, Optional
  • 12 whole Chicken Thighs, Bone-in, Skin-on
  •  Olive Oil For Brushing

Preparation Instructions
Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.
Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Delicious! of course it is. It is a Pioneer Woman Recipe...

Wednesday, January 1, 2014

Beef Goulash

When we lived in Charleston, our neighbor across the street, Barbara made the most awesome goulash in the world. For years I begged her for her recipe. Our youngest daughter, Emily dearly loved her goulash and would be so happy when Barbara would bring over a big ol pot to share. Just the other day Emily mentioned how much she wished she could have some of Barb's goulash!

I got to thinking about it and started researching recipes. There seemed to be some pretty standard recipes out there. I started with this recipe and then did some tweaking to make it my own.


1 15 oz can of diced tomatoes
1 8 oz can of tomato sauce  ( I used spaghetti sauce I made the previous day)
1 medium onion ( I used red) chopped
4 garlic cloves chopped
1 green pepper diced (I used red)
1/2 tsp of oregano, basil, salt, pepper, and thyme
2 tablespoons garlic powder
2 tablespoons olive oil
3 pounds of lean grown beef
1 - 2 pounds of pasta

Makes 6 servings

Place garlic, onion, pepper in 2 tablespoons of olive oil. Cook until the onions begin to caramelize. Remove from skillet. Brown meat in same skillet as veggies so anything left in pan can be cooked with the beef, add spices. As the meat begins to brown, break into smaller pieces. Drain meat after fully cooked. Add diced tomatoes to skillet allowing bits from pan to loosen. Add sauce, simmer 10 minutes. Add meat making sure all meat is evenly coated with sauce. Simmer 10 minutes. Add veggies simmering for an additional 15 minutes.

While beef sauce is simmering, cook pasta. I used elbow macaroni. Cook accordingly.
Pour meat sauce over pasta and mix. By cooking the pasta separately the pasta is able to maintain its shape and is not over cooked!

The next time I make this dish I am going to add zucchini. I think it will enhance the depth of flavor.