Grilled Chicken Thighs with Strawberry BBQ Sauce

We are fans of grilled chicken, but sometimes I want to mix it up a bit with different flavors. Originally this recipe sounded great with blackberries. But, when we went to the store, blackberries were pricey and lackluster. Meanwhile, the strawberries were super cheap and delicious looking, so I decided to do a swap. Sure enough, it worked out well!
The Fudgelet actually helped me put everything in for the sauce.
The sauce made the house smell really good as it cooked. 
Directions for Grilled Chicken Thighs with Strawberry BBQ Sauce
Adapted from the Food Network Magazine
BBQ Sauce
  • 2 cups fresh strawberries, hulled and coarsely chopped
  • 12 ounces dark beer
  • 1 cup balsamic vinegar
  • 1 cup red wine vinegar
  • 1/2 cup packed light brown sugar
  • 1.5 cups chopped onion
  • 1 teaspoon minced garlic
  • 1 Tablespoon ground chili powder
  • 1 Tablespoon instant coffee
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground cumin

In a large pot, combine all of the ingredients and cook, stirring occasionally, for about 2 hours. Puree the sauce with a blender, food processor, or an immersion blender then strain.

Grilled Chicken Thighs

  • 1 Tablespoon ground coriander
  • 1 Tablespoon paprika
  • 1 Tablespoon kosher salt
  • About 1.5-2 pounds Chicken thighs (I used boneless, skinless ones)
  • Vegetable oil

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Slow-Cooker Beef Short Rib Taco Salad

So, in this new year of blogging I have now worked with a new-to-me ingredient: short ribs! I wasn’t sure how tricky they would be, but this recipe does a great job tenderizing the meat so that it falls off of the bone. Super easy and really delicious for tacos. Or, you know, a taco “salad”. There is no lettuce in this salad, but feel free to add it.

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Strawberry and Cream Cake

I surprised K with a fancy cake that had absolutely no chocolate in it. I made it kind of on a whim. I was in the mood for a strawberry cake, and this cake basically tastes like strawberry shortcake. Besides wanting to enjoy the strawberries, I also wanted to try out some meringue powder I had bought. I ended up only using about 4 egg whites, and the rest of the egg whites in the buttercream came from the meringue powder.

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Chocolate Truffles and Tempering

I have made fake chocolate truffles before and thought I was super awesome. This time around, I wanted to make something special for my husband, so it needed to be the real deal.

Chocolate truffles coated with tempered chocolate…without losing your temper. Once you learn how to temper chocolate, you can use it to coat other things, too. Tempering is nice because it is what gives your candies a snap when you bite into them, it keeps longer at room temperature, it looks prettier (shiny and smooth!), and it’s not super hard. I recommend it when you are making candies. I don’t think you need to do it all of the time with chocolate, but it’s great for truffles.

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