Author: stevesacooking

AI Ginger Ale BBQ sauce
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AI Ginger Ale BBQ sauce

Maria came up last month to pick up most of her stuff we had been storing for her after she moved back to Maryland. she loved ginger ale and we loved watching her drink it. Odd ya but she would take a sip and it would take her breath away, I mean really take her breath away. I’m not sure if it that sensation or the taste of it that she loved so much but either way it was fun for us. We had all this ginger ale left over from her last visit and with the 4th coming up I’m planning of gas BBQ smoke ribs, along with steaks , hot dogs and whatever anyone wants. So I asked Chat GPT for recipe and it came up with this.

Here’s a simple and delicious BBQ sauce recipe using ginger ale:

Ginger Ale BBQ Sauce Recipe

Ingredients:

  • 1 can (12 oz) ginger ale
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon mustard (Dijon or yellow)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions:

  1. Combine Ingredients:
    • In a medium saucepan, combine the ginger ale, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, and mustard. Stir well to combine.
  2. Add Spices:
    • Add the garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). Mix thoroughly.
  3. Simmer:
    • Place the saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent sticking.
  4. Reduce and Thicken:
    • Allow the sauce to simmer for about 30-40 minutes, or until it has thickened to your desired consistency. Keep an eye on it and stir regularly.
  5. Cool and Store:
    • Once the sauce has thickened, remove it from the heat and let it cool. Transfer the sauce to a jar or airtight container. It can be stored in the refrigerator for up to two weeks.
  6. Use:
    • Use your ginger ale BBQ sauce to baste grilled meats, as a dipping sauce, or in any recipe that calls for BBQ sauce.

Enjoy your homemade ginger ale BBQ sauce!

Here’s a link to my prize winning root beer BBQ sauce and the glaze I used for chicken thighs and Texas style BBQ sauce

Here’s the Secret to Juicy, Perfectly Cooked Chicken
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Here’s the Secret to Juicy, Perfectly Cooked Chicken

Secret to Juicy, Perfectly Cooked Chicken from Food and Wine mag

I thought everyone could use a reminder or hint, could be may age showing but I’m constantly looking this up, only to say Geesh I knew that.

Nailing a perfectly cooked, juicy chicken breast can often feel like a fluke and a reason to celebrate. However, achieving chef-level chicken every time is easier than you think and it all comes down to temperatures. A meat thermometer is your best friend when it comes to cooking chicken. An accurate measure of the internal temperature of the meat is the only surefire way to judge doneness. 

The USDA recommends cooking chicken to a minimum internal temperature of 165°F. However, a single target temperature doesn’t reign supreme — white meat and dark meat should actually be cooked to different temperatures. Plus, home cooks often don’t take into account carryover cooking, which is likely the culprit of many dry chicken breasts. Here’s how to cook juicy chicken every time. 

What is carryover cooking?

Carryover cooking takes place when a meat is resting before cutting or serving it. In addition to allowing the juices time to redistribute, resting the meat also plays a part in doneness. Even though the meat has been removed from the heat source, the internal temperature continues to climb. This occurs because as the exterior of the meat cools, it releases heat in two directions — both externally and internally. As heat is released internally, the center of the meat gets warmer. It’s important to take carryover cooking into account since it can cause 5 to 10 degree increase in temperature which could be the difference between juicy and dry chicken. 

Our 50 Best Chicken Recipes

What temperature should white meat chicken be cooked to?

Cook lean white meat, such as breasts and wings, to an internal temperature of 155°F. Let the meat rest for 5 to 10 minutes to allow carryover cooking to bring the internal temperature to 165°F. While bone-in chicken takes longer to cook than boneless chicken, it’s more forgiving and less likely to dry out if you accidentally overcook it by a few degrees. 

The Chicken Recipe That Changed My Life

What temperature should dark meat chicken be cooked to?

Dark meat, such as legs and thighs, contains more connective tissue and fat than white meat and can withstand, actually benefit from, cooking to a higher internal temperature. Connective tissue starts to break down around 150°F and continues to soften and melt as long as the temperature stays above this point. While it’s completely safe to eat dark meat chicken that’s been cooked to 165°F, the meat is actually more tender and juicy if it’s cooked to 170°F and allowed to rise to 180°F with carryover cooking. 

What temperature should a whole chicken be cooked to?

Cooking a whole chicken, whether on the grill or in the oven, can be a little more tricky because it contains both white and dark meat. Position the chicken with the legs pointed towards the hottest part of the grill or the back of the oven. Cook the chicken until a meat thermometer inserted in the thickest part of the thigh registers 155°F. Thighs typically take the longest to come up to temperature, so by this time, the breast will be above 160°F. Let the chicken rest for about 10 minutes and carryover cooking will bring the thigh temperature to 165°F. Cooking a whole chicken requires compromise — in order for the dark meat to be cooked through, the white meat will have to cook a little longer than necessary.

How to use a meat thermometer?

When measuring the internal temperature of chicken, insert an instant read meat thermometer into the thickest portion of meat. Be sure the thermometer probe is not touching a bone which can cause an inaccurate reading.

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Julia Turshen’s Sticky Chicken Recipe Is Way Better Than Takeout

Lyn gave me this to make and I’ll never pass up a stir fry recipe it was good.

Ingredients

  • 2 Tbsp water
  • 1 tsp cornstarch
  • ¼ cup ketchup
  • 3 Tbsp honey
  • 3 Tbsp soy sauce
  • 1 Tbsp chili garlic sauce (such as sambal oelek) or your favorite hot sauce (optional)
  • 4 cloves garlic, minced
  • 2 Tbsp canola oil, plus more as needed
  • 1½ lb skinless boneless chicken breasts or thighs, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. In a small bowl, stir water and cornstarch until well combined. Stir in ketchup, honey, soy sauce, chili garlic sauce (if using) and garlic.
  2. In a large nonstick skillet over medium-high, heat oil. Add half of chicken; season generously with salt and pepper. Cook 5 minutes, stirring occasionally, or until browned all over; transfer to a plate. If needed, add another tablespoon oil to pan. Cook remaining chicken, salt and pepper. Return first batch chicken to pan along with sauce. Bring to a boil. Reduce heat to low; simmer 5 minutes or until sauce is thick and coats chicken, stirring occasionally

My Suggestions: Add peanuts or cashews, maybe pineapple chunks

You might like my Quick Sort of BBQ Chicken thighs recipe

Smoked Spatchcock Chicken
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Smoked Spatchcock Chicken

We were at Market Basket and they had Spatchcock chicken on sale so I thought that for father’s day I’d try gas grill smoke. Then we went to whole foods across the street for our berry fix only to find something unusual, the chicken was 50 cents cheaper at whole foods.

Oh well a few less cherries and I made up the difference.

Anyway I marinated the chicken in buttermilk for about 3 hours. I usually have the powered form in frig. I also prefer longer buttermilk timing but whatever. If you’ve never tried the butter milk on chicken I strongly recommend.

Dried with paper towel, rubbed some olive oil and then a dry rub , extra salt and pepper.

I prepared cherry wood chips in a tin foil pouch with a few holes punched in, placed on one side of grill on top on I think they are called flavor enhancers and replace the grill. on the other side i put a foil tray with water in it, turned on the grill high on chips and medium to heat up the water on the other side. after a few minutes I turned the water side off the middle to low and kept the chips on high.

The temp stayed around 275 the smoked started billowing out and when that dissipated I slathered the chicken with some BBQ sauce. all in all it took a few hours until the temps where around right 165ish for breast and 180 for thigh. I let it sit in cutting board for a while before cutting up. I crisped up the chicken wings and Sofie, Gail and Mike came over with ribs so we heated those up. Lyn made an Orzo salad I made some corn.

Oh, It was Sofie approved

Sofie Approved

Father's day treat
Liang Main (Chilled Sesame Noodles)
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Liang Main (Chilled Sesame Noodles)

Lyn found this recipe and thought it would be good for our no meat Monday meal. It was! I love the taste of toasted sesame oil and have never used sesame paste so I thought give it a try. Couldn’t find it in the grocery stores in our area and seeing that there were no chinses markets close enough so it was Amazon to the rescue.

Ingredients

  • 1 lbs. fresh noodles or dry 8 oz..

Sesame sauce

  • 4 tbsp (1/4 cup) Chinese sesame paste.
  • 1 tbsp Mayonnaise.
  • 1 tsp Chili Oil (divided – 2 tsp and 1 tsp).
  • 2 tsp sesame oil (divided 1tsp-1 tsp).
  • 3 tbsp light soy sauce.
  • 5 tsp Chinese/Taiwanese black vinegar.
  • 4 tsp water .
  • 1 tsp Chinese/Taiwanese black vinegar rice vinegar or even wine. vinegar is fine if you can’t find this.
  • 4 tsp fine sugar.
  • 1 tsp garlic crushed.
  • 1 ½ fresh grated ginger.
  • ½ tsp fine salt to taste.
  • 1 tsp ground white pepper or a very generous grind of black pepper to taste.

Other optional ingredients

  • 4 hardboiled eggs
  • 160 g beansprouts (2 handfuls)
  • 4 scallions thinly sliced.
  • Persian or mini cucumber sliced in matchstick size.

Instructions

  1. Bring 3 quarts of slightly salted water to boil in a large pot. Add noodles and reduce heat to maintain a gentle simmer, stirring occasionally, 3-5 minutes until almost tender. See package instructions.  The center of noodles should be firm and slightly opaque.     Meanwhile place 1 tsp sesame oil in large bowl.
  2. Drain noodles very well in colander add to bowl and mix to coat. Transfer to baking sheet and spread into an even layer. Refrigerate until cold, about 20 minutes.
  3. While this is cooling whisk together sesame paste, mayonnaise, 2 tsp of chili oil and remaining 1 tsp sesame oil. Now add soy sauce, vinegar, water, sugar, 1 tsp garlic, and ginger and whisk until smooth.  Season dressing with remaining chili oil and ½ teaspoon of garlic.  Add noodles and toss until well combined.
  4. Divide noodles evenly among serving bowls and garnish your choice cucumber, scallions, eggs and bean sprouts or have these on separate plate for others to garnish how they wish.

Info

Chinese sesame paste and tahini are both made from sesame seeds, but they have different ingredients and flavors:

Ingredients

Chinese sesame paste is made from toasted sesame seeds, while tahini is made from raw sesame seeds.

Flavor

Chinese sesame paste has a stronger, nuttier flavor, similar to unsalted peanut butter and fresh-pressed sesame oil. Tahini has an earthy, slightly bitter flavor, with a toasted sesame seed flavor that’s not as sweet as peanut butter

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Creamy Horseradish Sauce Recipe

This quick and easy Creamy Horseradish Sauce Recipe is the perfect condiment to compliment prime rib, steak or roast beef!  From I wash you dry

Ingredients

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley or chives, freshly chopped

Instructions

  • Combine all the ingredients in a bowl and stir to combine.
  • Keep covered in the refrigerator until ready to serve.
Standing Rib Roast
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Standing Rib Roast

I never made a rib roast before and I always kid my wife that I want to make one. Kid because she knows as well as I do that it goes right through me. But I love it so tender and the taste of the crust out of this world. The last time I had one was the year I retired and on my goodbye tour to the Florida office I drove to my brothers over by Jacksonville. Didn’t realize that it would be a 4ish hour drive, but he and Nancy are worth it.

Anyway I was nostalgic this year and remembering we always had one for family holiday especially when Diane bought a 8 rib roast thinking that it was 1 rib per person not per couple. and I must have made a good enough argument because we had one this year for Xmas. And to answer your question yes it did live up to all expectations.

Whole foods was having a sale on their grass fed roast so I picked up a 4 lb. 2 rib.

Ingredients

  • 1 standing rib roast* bone-in (4 pounds, 2 ribs)
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons Dijon mustard
  • 3 garlic cloves minced (about 1 tablespoon)
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
  • 1/4 cup rosemary leaves finely chopped

How

  • For at least an hour but I did day before salt and pepper generously about 3/4 tsp per pound, pepper to taste about 1/2 for mine. mix together in small bowl and rub into all sides
  • Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking
  • Note: I did something I’ve been playing with for meats and saw many did in other recipe, the day before I did the salt and pepper and stored in refrigerator uncovered. I also allowed 4-5 hours to get to room temperature.
  • Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary. Spread the mustard mixture all over the meat. Sorry forgot to take picture of this
  • Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
  • This depends a lot on your oven i was looking for more medium rare to medium and when the thermometer registered 134°F I took it out and covered loosely.
  • Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving
  • I served with a Creamy Horseradish Sauce,

Creamy Horseradish Sauce Recipe

Ingredients

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley or chives, freshly chopped

Instructions

  • Combine all the ingredients in a bowl and stir to combine.
  • Keep covered in the refrigerator until ready to serve.
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Quick sort of BBQ Baked Chicken Thighs

I recently made a turkey meatloaf with a quick BBQ glaze which both Lyn and I said will make again. I thought the glaze or similar might be good on skinless chicken thighs.

Ingredients for 5-7 skinless boneless chicken thighs

Glaze

  • 1/4 cup ketchup
  • 3 tbsp brown sugar , lightly packed
  • 1.5 tbsp Coconut Secret* or soy sauce , all purpose or light (NOT dark)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tsp Worcestershire Sauce
  • 2 clove garlics , minced
  • *We use this all the time instead of soy

Instructions

  • Preheat oven to 420 F
  • Use a pan large enough to fit the thighs lying flat (not bunched up/folded)
  • Line pan with foil (make super easy clean up), place thighs in pan.
  • Whisk together Glaze. Spoon over about 2/3 of the Glaze on the surface of each (not underside), put the rest to the side.
  • Bake 15 minutes, remove pan.
  • change to broiler on high, (I remember that there never used to settings for broil ) adjust shelf to be 7-8″ from heat source.
  • Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
  • Broil chicken for 8 to 10 minutes until surface is nicely caramelized.
  • Remove and stand for a few minutes (uncovered) before serving.

Sorry we were starving I forgot to take pictures

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radicchio-hazelnut salad

Ingredients

  • 1 head organic baby radicchio
  • 1 organic red onion
  • 3 tablespoons dry-roasted hazelnuts
  • maple-balsamic vinaigrette (maple syrup – extra virgin olive oil – balsamic vinegar – sherry vinegar – cinnamon)
  • 1 teaspoon red chile flakes (optional)
  •  

Prep the radicchio and onion

  • Fill a medium bowl with ice water. Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio. Submerge the radicchio in the ice water while you prepare the rest of the meal. 
  • Peel and thinly slice enough onion to measure 1 cup (2 cups). Set aside ¼ cup (½ cup) for the salad. 

In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add ¾ cup (1½ cups) onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer to a plate. Wipe out the pan. While the onion is cooking, prepare the remaining pizza toppings. 


Make the radicchio-hazelnut salad

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl.

In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.

Maple-Balsamic Vinaigrette
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Maple-Balsamic Vinaigrette

Maple syrup adds a touch of sweetness to this balsamic vinaigrette. Toss with a salad of apples, Cheddar and spinach, or serve over hot or room-temperature asparagus. Also this salad.

Make the radicchio-hazelnut salad

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl. In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.

By EatingWell Test Kitchen 

Updated on September 20, 2023

 Tested by EatingWell Test Kitchen

Cook Time:

10 mins

Total Time:

10 mins

Yield:

about 1/3 cup

Nutrition Profile:

Low-Carb Diabetes-Appropriate Dairy-Free Low-Sodium Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoons whole-grain mustard
  • ⅛ teaspoon salt
  • Ground pepper to taste

Directions

  1. Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper to taste.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.