Peach Barbecue Sauce

Lesson learned on this one. If your hot pad gets wet, it no longer protects you from the hot. I have a huge burn blister on my thumb...ouch. This barbecue sauce works well on chicken, but it would also be great on pork. The peach isn't overly sweet, the ginger counters it nicely. I am going to be so sad when the summer fruit season is over. I didn't bother to tell C that there were peaches in the sauce, what he doesn't know, won't hurt him (or cause him to turn his nose up!)

Peach Barbecue Sauce
makes 2 cups

¼ cup firmly packed brown sugar
1 tablespoon onion, minced
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
½ teaspoon garlic powder
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground mustard
¼ teaspoon cayenne pepper
¼ cup apple cider vinegar
¼ cup water
1 cup tomato ketchup
1 peach, peeled and pureed
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon butter

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 30 minutes, stirring occasionally. With a whisk, blend in the butter until incorporated.

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Fake Out Chick-fil-a Chicken Nuggets

Chick-fil-a is one of my favorite fast food joints. Whenever I spy a chicken nugget tray at a party, I know where I am going to be hanging out. Chick-fil-a is not open on Sundays, which is when I always end up getting a craving for some nuggets. These nuggets are nearly identical to the real thing and there is no waiting in the drive through line.  The Chick-fil-a by our house has THREE lanes at the drive through, how crazy is that?

Chick-fil-a Chicken Nuggets

½ cup vegetable oil.
½ cup flour
½ teaspoon salt
½ cup milk
1 boneless skinless chicken breast, cut into bite size pieces

Heat just enough oil to cover chicken over medium high heat. Stir together flour & salt. Dip chicken in milk, then flour. Dip in milk again, then flour again. Refrigerate chicken for 10-15 minutes. Fry chicken in oil for 10 minutes until golden brown. Drain on paper towels. Serve with your favorite sauce.

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Spicy Pork Stir Fry

This recipe was amazingly easy, the longest part of it was waiting for the brown rice to cook. Oh how I wish there were a quick cooking short grain brown rice, short grain rice is my favorite. I love how it sticks together, making eating it with chopsticks not nearly so hard. I will use this stir fry recipe with other meats and with other vegetable combinations.

Spicy Pork with Vegetables

Pork Marinade
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon corn starch

Sauce
1 cup chicken stock
2 teaspoons red pepper flakes
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch

1 pound pork, sliced thin
2 to 3 carrots, peeled and sliced
1 small bunch broccoli, chopped into bite size pieces
¼ onion, chopped
5 to 6 mushrooms, sliced
handful of snow peas

2 tablespoons oil
4 slices of garlic
4 slices of ginger

Combine the soy sauce, sherry and cornstarch in a small bowl. Toss the pork to coat and set aside.

Combine the chicken stock, red pepper flakes, hoisin sauce, soy sauce, ginger and garlic in a small bowl and set aside.

In a large skillet or wok, heat the oil over high heat. Once oil comes to temperature, sauté the garlic and ginger slices for 30 seconds. Remove the garlic and ginger from the pan. Add the onion, mushrooms, carrots, broccoli and snow peas, stir fry for 3 to 5 minutes, until vegetables are tender. Remove the vegetables from the pan and set aside. Add the marinated pork and stir fry for 3 to 5 minutes, until the pork is cooked through. Return the vegetables to the pan. Pour the prepared sauce over the stir fry and cook for 1 to 3 minutes longer.

Serve over rice.

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