Here's supper... Homemade Sautéed Chicken Nuggets w/Smoky Bourbon BBQ Sauce

This will bring your family to the dinner table quickly,

Sautéed Chicken Nuggets!

You can call them fingers, you can call them strips, you can call them tenders or nuggets…

It makes no difference ~ these little handheld chicken gems are way up there in my list of deliciousness!  

There’s nothing humdrum about them, particularly if you serve them with a favorite sauce.

They’re easy peasy, simple and good, nuf’ said!

I have a feeling you’ll be cooking this a lot, because…

they’re a culinary wonder ~ simply delicious!

Homemade Sautéed Chicken Nuggets

Ingredients:

1½ pounds boneless, skinless chicken breasts

1 egg

1 cup flour

½ teaspoon cayenne

½ teaspoon salt

½ teaspoon seasoned pepper

1-2 tablespoons cooking oil, or butter

Smoky Bourbon BBQ sauce, for dipping (recipe below)

Method:

Cut chicken into 1½” chunks and set aside.

Beat egg in a shallow bowl.

Place flour and seasonings in another shallow bowl or resealable plastic bag, combining well.

Dip the chicken nuggets into beaten egg.

Dredge chicken in flour.

Heat oil in large skillet over medium heat.

Add chicken, cook about 10 minutes until cooked through and no longer pink.

Serves 4

Printable recipe

Smokey Bourbon BBQ sauce 

Ingredients: 

1 cup bourbon

½ cup water

¼ cup brown sugar 

1½ cups ketchup

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

4 tablespoons molasses

⅛ cup Worcestershire sauce

½ teaspoon liquid smoke

Dash hot sauce

Method:

In a large saucepan, bring bourbon to a boil, simmer for 7 minutes, most of it will evaporate.

Add remaining ingredients, heat and simmer for 10-15 minutes until it is of a smooth and thick consistency.

Makes 2 cups

This is great for grilled chicken and ribs too!

Printable recipe

Enjoy!

Bourbon-Soaked Pork Tenderloin with Brown Sugar Honey Glaze ~ a Cookbook ~ and Distilleries

If you like a lingering bourbon flavor in meat, you will have to use this marinade the next time you prepare pork.  The bourbon flavor comes through just enough to notice but not enough to overpower the meat.

One of my very favorite Southern cookbooks is The New Low-County Cooking by Marvin Woods.  The jacket liner of his cookbook says, “There’s a whole world of flavor packed into an eighty-plus-square-mile area surrounding the cities of Charleston and Savannah.  It’s called the Low Country of South Carolina.”   

It’s a great area to visit for cuisine and beautiful scenery.  Marvin Woods transforms standards into updated dishes, which leads to this recipe for Bourbon-Soaked Pork Tenderloin.  Actually, his recipe is intended for pork chops but I had pork tenderloin and used it instead.  

The marinade in this recipe is a super tenderizer for the pork with the end product being tender and succulent.  If you are apprehensive about using bourbon, substitute it with apple, cranberry or grape juice, sparkling cider, vegetable or chicken broth.  

After the pork marinates for 36 hours or so, it can go on the grill, as Woods does, or in the oven, my way.  Then brush it several times with the Brown Sugar Honey Glaze while roasting.  

Bourbon is really the only distinct American spirit, according to Woods, with most of it coming from Kentucky.  I know that for a fact as I grew up in Louisville, and there are countless distilleries in the surrounding area.  Check out this post that was made just after I began blogging. 

I learned a lot about bourbon as a great family friend was a Federal inspector over-seeing many distilleries ~~~ he had so many stories for us and samples too, in unlabeled bottles!

Bourbon-Soaked Pork Tenderloin with Brown Sugar Honey

 1 (2 pounds) boneless pork tenderloin

Bourbon marinade

Brown Sugar Honey Glaze

For the bourbon marinade:

1 cup bourbon

¾ cup orange juice

¼ cup lemon juice

2 tablespoons vegetable oil

1 tablespoon vanilla

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon crushed red pepper flakes

1 teaspoon salt

In medium bowl, stir together all the marinade ingredients.

Place the tenderloin in a deep baking dish.

Pour the marinade mixture over the pork, cover, and refrigerate for at least 24 hours and up to 36 hours, turning occasionally.

Remove from refrigerator and place in roasting pan.

Roast pork for about 40 minutes or until thermometer inserted into center of pork registers 160 degrees.

During the last 10 minutes, brush with the Brown Sugar Honey Glaze several times.

Brown Sugar Honey Glaze:

¾ cup honey

¼ cup firmly packed dark brown sugar

1 tablespoon hoisin sauce

1 tablespoon lemon juice

½ tablespoon grated fresh ginger

1 teaspoon minced garlic

1 teaspoon Marv Spice*

Method:

In a saucepan, combine the honey and brown sugar and cook over low heat, stirring frequently, until the sugar is dissolved. 

Stir in all the remaining ingredients.

Simmer for 5 minutes, stirring occasionally.

Cover and refrigerate for up to 3 months.

Marvin Woods:  This flavorful sauce with an Asian accent can be used in place of most barbecue sauces.  I especially like it on spare ribs, pork and lamb.

*Recipe for Marv Spice:

1 tablespoon ground nutmeg

1 tablespoon chili powder

1 tablespoon cayenne pepper

1 tablespoon celery salt

¼ teaspoon freshly ground black pepper

Method:

In a small bowl, mix all of the ingredients together until combined.

Store in airtight container for up to 6 months.

Marvin Woods:  I use this spice mixture in my macaroni and cheese as well as in fish, chicken and meat dishes that I feel can use a touch of inspiration.

This is especially delicious for all you pork and bourbon lovers!

ENJOY!!!

Be sure to visit my friend, Linda, at My Kind of Cooking!  She’s hosting a great giveaway now ~ one of her cookbooks and cute kitchen towels.

Slow-cooked Barbecued Chicken

This “fix it and forget it” slow cooker chicken is a hearty dish that is made for cold wintry days.  I saw this recipe in the January issue of “Southern Living” magazine and had to give it a try. 

It’s a simple tasty dish that makes an easy meal.   I doubt that the bourbon would make much difference if omitted.   The mix of vinegar, brown sugar and ketchup gave the chicken an appealing tangy flavor, with the lemon adding piquancy.

This resulted in very tender chicken that shredded easily.  The next time I make it, I will do exactly that:  Prepare the chicken, cook it in the slow cooker and when done, remove the chicken, let it cool slightly, discard the bones and lemon, shred the chicken and serve it on buns for delicious slow-cooked barbecued chicken sandwiches!

Ready to simmer

Slow-cooked Barbecued Chicken

Ingredients:

2 teaspoons salt

1½ teaspoons paprika

½ teaspoon garlic powder

½ teaspoon pepper

3 pounds cut-up whole chicken*

½ cup cola soft drink

1/3 cup ketchup

¼ cup firmly packed light brown sugar

2 tablespoons apple cider vinegar

2 tablespoons bourbon

1 lemon, sliced

Method:

Stir together first 4 ingredients in a small bowl.

Sprinkle over chicken.

Place chicken in a 6-quart slow cooker.

Whisk together cola soft drink and next 4 ingredients in a small bowl.

Slowly pour mixture between chicken pieces (to avoid removing spices from chicken).

Place lemon slices in a single layer on top of chicken.

C0ver and cook on HIGH 5 hours or on LOW 6½ to7 ½ hours, or until done.

Transfer chicken pieces to a serving platter; discard lemon slices.

Skim fat from pan juices in slow cooker.

Pour juices over chicken; serve immediately.

6 servings

*Pam’s note:  Use a whole chicken or your favorite pieces.  I removed the skin from all of the chicken---no fat to skim from pan juices.

As Southern Living says, “take comfort in this!”

Be sure to visit my friend, Linda, at My Kind of Cooking!  She’s hosting a great giveaway now ~ one of her cookbooks and cute kitchen towels.

Robust Beef Tenderloin Tips

I love beef and am always on the lookout for recipes using a cut that is lower in fat. 

Beef tenderloin tips are perfect for that.  From filet mignon, the cut tapers at one end down the tenderloin.  It’s too small for nice steaks so is cut into “tips” which are used in stir fries, stews and so forth; rendering a cut that is much less costly than filets. Nutritionally, tenderloin tips are high in protein, moderately low in fat, and a source of great flavor. 

Like the fillets, the cut takes well to quick methods of cooking.  This recipe has some of my favorite ingredients ~ beef, mushrooms, garlic and tomatoes with a little bourbon to round out the flavors.  The demi-glace is savory delicious and I hope you try this and like it as much as we do!

Robust Beef Tenderloin Tips

Ingredients:

2 pounds beef tenderloin tips

1 tablespoon butter

8 ounces mushrooms, sliced

2 cloves garlic, minced

1 small onion, chopped

¼ teaspoon salt

½ teaspoon seasoned pepper

½ cup dry red wine

½ cup Jim Beam bourbon

1 (14-ounce) can stewed tomatoes

2 teaspoons sugar

Method:

Melt butter in a large skillet over medium-high heat.

Add garlic, onions and mushrooms and cook until mushrooms have released their juices and onions are tender.

Remove from pan and set aside.

Add beef tips to skillet and cook quickly until browned.

Season with salt and pepper.

Remove meat to side with the mushrooms.

Scrape bottom of skillet.

Deglaze the skillet, scraping up any browned bits, and add wine and bourbon.

Allow mixture to boil for a minute or two.

Add tomatoes and sugar and stir well.

Place meat and mushrooms into skillet and combine all.

Turn heat to low and simmer for 30 minutes. 

Serve with mashed potatoes and a tossed salad.

Delicious!!!

Please take a minute to look at the giveaway I posted on January 5^th!  There is a discount code for purchasing the software and you can enter the contest for a chance to win the creative, fun software!

Visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes. She’s having a great give away now also!!!

Growing up in Kentucky, I’ve had a love affair with bourbon balls for many years; however, it took a California girl to put the real meaning in “bourbon” balls!

Sunday I attended a Christmas cookie exchange hosted by my good friend Tracy (California girl).  There were so many great cookies and it was good to see “old” friends. 

There aren't many bourbon balls in the photo above because we devoured them before I remembered to take pictures...   

 

These are about the best "boozy" bourbon balls and there is no mistaking the bourbon in them!

 

So --- Have a boozy ball!

Bourbon Balls

 Ingredients: 

12 cups crushed vanilla wafers—the original Vanilla Wafers (4 boxes)
¾ cup dark corn syrup
6 tablespoons unsweetened cocoa powder
4¼ cups powdered sugar, divided
4¾ cups chopped pecans, divided
3 cups bourbon—Old Grand Dad’s

Instructions:

1.  Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans and bourbon. Refrigerate at least 12 hours.
   
2. Shape into balls. Pulverize remaining ¾ cup pecans and sift in remaining ¼ cup powdered sugar. Mix together and roll bourbon balls in mixture.
3. You may want to halve the recipe as it makes a lot, 6 dozen.

They are “blue-ribbon” bourbon balls for sure!  Thanks for the recipe California Girl!

Be sure to enter my Tate’s Bake Shop giveaway that was posted on December 3^rd!

Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!

Sautéed Chicken Breasts with Mushrooms in Bourbon Jelly

Sometimes you just need a little bourbon!  

We were near Louisville, KY, in bourbon country, a while back and I saw a jar of bourbon jelly on the sideboard at the bed and breakfast where we were staying.  I enquired about it and was told how delicious it is on biscuits, pancakes, etc. so of course; I bought a jar of it.  He was right, it is!

Last night while I was sautéing chicken breasts, I looked in the refrigerator for something to complement the chicken and saw the bourbon jelly sitting there.  So, I grabbed it and the bottle of Nellie & Joe’s Lime Juice.  (If you’ve never used it, it’s the best!)  Then mushrooms were added, a little garlic powder, salt and pepper and dinner was about ready.

Since the jelly was a little sweet, I counteracted this with the lime juice.  They blended great together and along with the tomato salad, dinner was a delicious thing!

Now, I hear that there is Cherry Bourbon Jelly….

Sautéed Chicken Breasts Mushrooms in Bourbon Jelly

Ingredients:

1 tablespoon olive oil

3 or 4 chicken breasts, skinless, boneless

1 pound mushrooms, sliced

¼ cup bourbon jelly

1/3 cup lime juice

1 tablespoon garlic powder

Salt and pepper, to taste

Method:

In a large skillet, heat olive oil.

Add chicken breasts and cook for 10 minutes.

Add mushrooms and sauté.

Whisk together jelly, lime juice and garlic powder, add to chicken.

Sprinkle with salt and pepper.

Cook until chicken is tender and done.

Yum!!!

Marinated Chicken for Your Grill or Oven

                                    

If you do not have a grill, fear not as this delicious chicken works just as well in the oven!  

Chicken is so versatile and at its best when smothered in a delicious barbecue sauce.  The sauce in this recipe is filled with flavorful things, starting with a jar of hickory smoked barbecue sauce with soy sauce, Dijon mustard and a little bourbon added to it.  Yum!

This is an easy recipe that works great on the grill or in the oven, whichever is your choice.  I really favor chicken on the grill, giving it a great smoky taste.  I start it inside and Bill takes over on the grill.  I don’t have a clue on how to cook on the grill and I like it that way as he is a pro at it. 

I love marinated chicken, just blend the sauce ingredients and place it all in a bowl or plastic bag and let it soak up the flavors of the marinade over-night.  Then cook it your way, and Voila!  You’ve got a great meal with little ado!  

The smell of it cooking is enough to make your mouth water and the tenderness of the meat is unsurpassed.  I hope you try this!

Marinated Chicken

Ingredients:

1 chicken (3-4 pounds), cut into pieces

1 jar (14 ounce) hickory smoked barbecue sauce

2 tablespoons soy sauce

2 tablespoons bourbon

2 tablespoons Dijon mustard

Method:

Pour barbecue sauce into a large bowl.

Add soy sauce and bourbon to empty barbecue sauce bottle and shake well.

Combine with barbecue sauce.

Add mustard and stir to blend.

Cover chicken with sauce and cover bowl with foil.

Marinate chicken overnight, turning once.

Cook on grill

Or:

Preheat oven to 375 degrees.

Bake uncovered 15 minutes.

Reduce temperature to 350 degrees and continue baking until chicken is cooked, about 45 minutes.

Serves 4

ENJOY!!!