A previous blog of mine for White BBQ Sauce Grilled Chicken discusses a wonderful condiment – White BBQ Sauce.  Another recipe I created using the same BBQ sauce is for a White BBQ Sauce Grilled Chicken Flatbread.  It’s absolutely divine!  The White BBQ Sauce is tangy, zesty, and pairs well with grilled meat…or in this case, acts as a great pizza sauce 🙂 This flatbread recipe is simple to make and can be customized to any taste.  I like to use chicken, cheese, red onion, and green onion.  You can omit or add any items.  Try adding mushrooms or green pepper, chopped bacon, you name it!  Or skip any item if you have a pickier eater on your hands 🙂 The recipe for the White BBQ Sauce can be found here. The recipe for the White BBQ Sauce Grilled Chicken Flatbread can be found here. Start by making the BBQ … Continue reading

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If you’ve never had White BBQ Sauce, you are missing out!  It’s delicious and worth trying!  It has a zesty, tangy, mayonnaise-y base that is combined with vinegar, mustard, and spices.  It’s a very popular condiment in Alabama from what I hear. One thing I love about this recipe is it makes enough to use between multiple recipes and have some to save for later.  You can also play around with the flavors until you find your favorite combination – swap in a different mustard or vinegar, add different seasonings, etc.  I pair the White BBQ Sauce with grilled chicken most frequently, which is the recipe I want to share with you today. The recipe can be found here. Start by making the BBQ sauce.  Add the mayonnaise, vinegar, mustard, salt, pepper, sugar, garlic, and horseradish to a bowl and whisk to combine.  This recipe makes about 4 cups of … Continue reading

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Any recipe that is “no bake” is pretty amazing.  The recipes are typically simple to make and often don’t take a lot of time (just plan ahead so the pie has time to chill).  My favorite “no bake” recipes are for dessert.  You can make some delicious bars, pies, etc. without ever turning on your oven.  So, if you aren’t a baker or don’t have a lot of experience baking, these pies are for you! The recipes I want to share with you today are for 4 different No Bake Pies.  A little variety, something for everyone.  I think these pies are rich in flavor and will be a crowd favorite so whip up one or two for your next gathering! Here are the recipes: No Bake Butterfinger Pie No Bake Heath Bar Pie No Bake Mint Pie No Bake Pistachio Pie   First up is No Bake Butterfinger Pie.  … Continue reading

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I like to consider myself a cookie connoisseur.  I have a few favorite flavors but will not pass up another variety when asked 🙂 When it comes to cookies, you can separate them into 2 categories – crispy and chewy. But that’s just my opinion!  Sometimes I want a cookie that is thin and crisp and sometimes I want a cookie that is thick and chewy, just depends on the day!  The cookies I want to share with you today are incredible soft and chewy, and they are a new favorite in my house.  Here are the recipes: Soft & Chewy Birthday Cookies Soft & Chewy Dirt Dessert Cookies Soft & Chewy Key Lime Pie Cookies Soft & Chewy Snickerdoodle Cookies   Now let’s walk through how to make them.  Each recipe makes 7-8 cookies, but they are decently sized cookies and can almost be shared based on how rich … Continue reading

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Rosemary, Garlic & Bacon Chicken Burgers are packed with flavor yet light and almost more satisfying than a beef burger.  You use this lovely rosemary and garlic mayo as a spread on the bun and inside the burger making it extra moist and juicy.  I like to top the burgers with arugula, but you could substitute lettuce.  I like the peppery, crunchy texture of arugula and this it pairs well with the flavors of the chicken burger. The recipe can be found here. Start by cooking the bacon according to package instructions.  Transfer to a paper towel lined plate to drain the excess grease and set aside.  The recipe calls for 1 slice of bacon per burger, but you can make more and add as much as you like. In a small bowl, combine the mayonnaise, rosemary, and garlic.  Set aside.  If you are looking for a lighter option, use … Continue reading

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These are addicting!  Who knew a chicken burger could taste so good?  Chicken Bacon Ranch Burgers are loaded with juicy chicken, melted cheddar cheese, crisp bacon, and plenty of ranch seasoning.  They are a new household favorite and something you should keep stocked in your freezer for plenty of summer grilling. The recipe can be found here. Start by cooking the bacon according to package instructions.  You can use any brand, thickness, or flavor of bacon you prefer.  Just make sure to have enough bacon to use as an ingredient inside the burgers and as a topping.  Once cooked, remove to a paper towel lined plate to drain the excess grease.  Chop 4 strips of bacon and set the other strips aside. Add the ground chicken, chopped bacon, 1 cup of shredded cheddar cheese, and the entire packet of ranch seasoning to a mixing bowl.  Don’t make the ranch dressing, just use … Continue reading

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We recently got a smoker and let me tell you, we’re having some fun working on recipes!  Our first attempt at smoking meat was chicken wings.  We thought, let’s start small, see how this thing works, and not spend a lot of money on meat in case it doesn’t turn out…. The result was Hickory Smoked Buffalo Wings.  They were phenomenal! We used hickory wood chips and the flavor really came through in the chicken wings.  The smoker is electric and does require you to add additional wood chips throughout the smoking process.  Perhaps next time we’ll try mesquite.  The whole process was pretty easy.  You basically smoke the chicken wings as is, then toss them in the sauce and smoke again, so the smokey flavor will also absorb into the sauce a bit. The recipe can be found here. Start by adding the hickory wood chips to the smoker … Continue reading

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Lettuce wraps are one of my favorite go-to recipes for a hot summer day.  They are light and packed with fresh flavors, leaving you satisfied without being overly full.  I want to share my recipe for Asian Chicken Meatball Lettuce Wraps with Mango & Coleslaw with you today.  The nice thing about this recipe is it’s really 2 recipes in one.  You can eat the Asian Chicken Meatballs as is or turn them into delicious lettuce wraps.  My preference is to create lettuce wraps but the meatballs pair well with rice or steamed vegetables if you are looking for something more comforting during cooler months of the year. The Asian Chicken Meatballs are tender and saucy, the coleslaw is packed with vegetables and offers a nice crunch in each bite, the mango adds a bit of sweetness, and the lettuce acts as a vessel to hold it all together.  I … Continue reading

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Quiche makes a great meal for breakfast, lunch, or dinner.  Quiches are easy to make in advance, refrigerates well, and reheats well (think yummy leftovers).  My recipe for Broccoli & Bacon Quiche with Pepper Jack Cheese is certain to be a crowd favorite.  It’s packed with tender broccoli, crispy, salty bacon, and spicy pepper jack cheese. The recipe can be found here. Start by letting the pie crust sit on the counter for 10-15 minutes to soften.  I like to use refrigerated pie crust for the simplicity of it, but you can use homemade if you prefer.  Once softened, unroll the pie crust and place in a 9-inch pie plate.  Crimp the edges and set aside. Preheat the oven to 350 degrees F. Microwave the broccoli according to package instructions.  Set aside to cool slightly.  I find it easiest to use “heat and serve” frozen broccoli.  If you prefer, you … Continue reading

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Cheesy Enchilada Orzo is a simple southwest style meal that is filling, packed with a great blend of flavors and textures, and will satisfy any Tex-Mex cravings! It’s a vegetarian dish that is loaded with tender veggies, chewy orzo, and a spicy sauce.  Think deconstructed enchilada…there is no burrito or shell.  All ingredients are mixed in a skillet and combined with a traditional enchilada sauce.  It’s also a one-pot meal that is easy to make (less time in the kitchen is always a win for me). The recipe can be found here. Start by doing all your food prep; chop the bell peppers, drain the black beans, and green chilies, cube the cream cheese, etc.  Set all ingredients aside. Add the bell peppers and corn to a large skillet.  Heat over medium-high heat and cool until softened.  I used frozen corn and did not thaw it first.  If you use canned corn, make sure to drain the … Continue reading

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