Beer Bbq Chicken Sandra Lee Recipes

ROUND 2 RECIPE - BARBEQUE CHICKEN SALAD

Steps:

• In a medium bowl mix together the chicken, celery, onion, mayonnaise and barbeque sauce. Season with salt and pepper, to taste.
• Divide the chicken salad evenly between the 4 hot dog rolls, top each with a lettuce leaf and serve.
• In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated.
• Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
• While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes. Reserve 2 tablespoons of sauce for Round 2 Recipe: Barbeque Chicken Salad.
• Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for Round 2 Recipe: Barbeque Chicken Salad. Arrange the chicken on a serving platter and keep warm.
• Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.

BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.
• On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

BARBEQUE CHICKEN WITH GRILLED SQUASH

Steps:

• In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated.
• Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
• While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes.
• Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Arrange the chicken on a serving platter and keep warm.
• Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.

YUMMY TAMALE PIE

Steps:

• preheat oven to 350.
• brown the meat breaking up all large crumbles.
• drain the fat from the meat.
• add the rotel and the salsa verde and stir well making sure everything is mixed.
• in a small bowl mix the cornbread mix and the cream corn just until moist and mixed.
• spoon the meat mixture into a 1 1/2 quart baking dish.
• top with the cornbread mixture, spreading it evenly over the meat.
• sprinkle the top with sliced black olives.
• bake for 40-50 minutes.
• during the last five minutes of cooking add the shredded cheese, and return to oven until cheese is melted.

HOT HONEYED SPARERIBS (CROCK POT)

Steps:

• Preheat broiler. Line bottom portion of broiler pan with foil for easy clean up. Spray top rack lightly with cooking spray.
• Season ribs with garlic salt and pepper. Broil for 5 to 6 minutes, turn and broil for an additional 5 to 6 minutes. Place browned ribs in slow cooker.
• In a mixing bowl, stir together remaining ingredients. Pour sauce mixture over ribs. Move ribs around to make sure they are all coated. Cover and cook on High setting for 3 to 4 hours or Low for 8 hours.
• With tongs, remove ribs from slow cooker and let cool slightly before cutting into individual rib pieces. Skim grease from sauce. Serve ribs with sauce on the side.

ARTICHOKE CHICKEN ( SANDRA LEE, SEMI-HOMEMADE )

Steps:

• In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
• In a large skillet, heat olive oil over medium heat.
• Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
• Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
• Arrange spinach on a platter.
• Spoon chicken and sauce over spinach.
• Serve immediately.