Bready or Not: Maple BBQ Chicken Tenders
It has come to my attention that I haven’t featured a maple recipe since March. So let’s remedy that with a meaty recipe for from-scratch Maple Barbecue Chicken.
Yep, you create your own BBQ sauce for this recipe! It’s full of maple goodness with just the right balance of savory-sweet. You divvy up the sauce, using some to marinate the meat and reserving the rest for eating time.
Use this base recipe to cook the chicken however you want. Grill it. Roast it in your oven. Whatever gets the meat cooked and chewed and in your belly.
Maple makes everything better, right?
Modified from A Dash of Sanity.
Bready or Not: Maple BBQ Chicken Tenders
Ingredients
- 3 - 4 pounds chicken tenders
- 1/2 cup brown sugar packed
- 1 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/3 cup pure maple syrup
- 1 Tablespoon Worchester sauce
- 2 teaspoons ground mustard
- 2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Place the chicken tenders in a sturdy gallon sealable bag. In a bowl, mix together all of the other ingredients. Pour enough of the sauce into the bag to coat the chicken; reserve the rest of the sauce for serving later. (If the sauce gets contaminated by the raw meat, boil it to make sure it's safe to eat.)
- Let the chicken marinate in the fridge for anywhere from 2 hours to a day.
- Heat up your grill [or, alternatively, bake it in your oven]. Grill the chicken at medium heat for 4 minutes, then turn to cook another 4 minutes, and longer as needed. Check for doneness by testing the temperature in a thick section; it should be at least 170-degrees.
- Serve immediately. Chicken is fantastic hot or cold, and can be frozen with sauce for later enjoyment, too.
- OM NOM NOM!
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CALL OF FIRE: Out in 3 Months!
That’s right, three months from today, Call of Fire will be released! Therefore, it’s a great time to grovel and beg ask people to please preorder! That’s easy to do online or in-store. If you’re on Goodreads, you can also add it to your wish list.
Oh yeah, and don’t forget that my publisher is running a sweepstakes right now where you can win Breath of Earth AND a galley of Call of Fire.
Handy-dandy links for pre-ordering convenience:
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Bready or Not: Oatmeal Cream Pies
Today I present something seriously delicious: Oatmeal Cream Pies, aka Sandwich Cookies.
These things are about the size of a sandwich, too, and about as filling because of the chewy oatmeal cookies. You have two tablespoons worth of dough with a teaspoon of marshmallow cream between them. So yeah.
I don’t think I’d make smaller cookies, though, for sheer reasons of space and time. The recipe makes over four dozen cookies, which makes for over two dozen sandwich cookies. This is a recipe to make for a lot of hungry adults or kids!
If you love commercial-made cream pies like the ones from Little Debbie, these homemade ones will blow your mind. They have that same taste and texture, but with some extra chewy freshness.
I highly advise that you use tablespoon and teaspoon scoops for this recipe, too. It helps a lot if the cookies are of uniform size and that the amount of filling is equally distributed.
Modified from Taste of Home.
Bready or Not: Oatmeal Cream Pies
Ingredients
Cookies:
- 1 1/2 cups shortening
- 2 2/3 cups brown sugar packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 cups old-fashioned rolled oats
Filling:
- 3/4 cup shortening
- 3 cups confectioners' sugar sifted
- 7 oz marshmallow creme 1 jar
- 1 - 3 Tablespoons milk or half & half
Instructions
- Preheat the oven at 350-degrees. In a large bowl, cream together the shortening and brown sugar until they are light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
- In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add this dry mix to the creamed mix. Stir in oats. If you're using a stand mixer, you'll probably need to stir the last of the oats in by hand. This is a lot of dough!
- Use a tablespoon scoop to dole out the dough onto a cookie sheet, keeping two inches between each spoonful. These will spread.
- Bake for 10 to 12 minutes; they brown very fast, so keep an eye on them at the end. Remove them when they are turning golden brown. Let sit on cookie sheet for 10 minutes before transitioning them to a rack to cool.
- To make the filling, start by sifting the confectioners' sugar into a large bowl. Add the shortening and marshmallow crème. Add a tablespoon of milk and gradually add more as needed to get it to spreadable consistency. Use a heaping teaspoon to dollop filling onto the base of a cookie. Spread it with a knife, top with another cookie, and press together to get cream to the edges.
- End result: about 30 large sandwich cookies.
- OM NOM NOM!
Clockwork Crown Giveaway & Breath of Earth Series Sweepstakes
Free books! Who wants free books?! My publisher is hosting a sweepstakes to win both Breath of Earth and a galley of Call of Fire. All it takes is your email address to enter! Do that right over here.
Also, my giveaway for The Clockwork Crown on Goodreads ends TOMORROW (Wednesday). [US only] Enter that through the spiffy widget below!
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