Fire Day Friday: Two Sides To Every Story

It has been a wintry week here in Knoxville.


After snow and highs below freezing for several days, last night we got hit with an ice storm too. The canopy over my outdoor kitchen was frozen solid and had icicles like this all the way around it.

So naturally, I was cooking inside, right? Kind of.

I still cooked my main course outside (Wood Fire Roasted Chicken Wings) after clearing an ice free path to our grills, but I wimped out and cooked my two side dishes inside.

Easy Saffron Rice

1 1/2 cups chicken stock
1/4 tsp turmeric
1/4 tsp saffron threads (don’t sweat it if you don’t have them)
1/4 tsp red pepper flakes
1 ea small clove garlic, minced
1 1/2 tsp fish sauce
1 cup jasmine rice
1/4 cup frozen green peas

Bring all ingredients except rice to a boil over medium high heat. Add rice and peas. Cook for 15-18 minutes (or until done according to rice package directions).

Roasted Chickpeas

1 can chickpeas (aka garbanzo beans), rinsed and drained
1 Tbsp oil
1/2 tsp kosher salt
1/2 tsp garlic powder
1 tsp Tony Chachere’s creole seasoning

Toss beans in oil and seasonings. Roast for 30-40 minutes at 350f, stirring every 10 minutes.

The chickpeas make for a great snack too! Kind of like “Corn Nuts” without the culinary guilt.

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Shredded Chicken Sandwiches with Dr. Pepper BBQ Sauce

I love to make my own BBQ sauce.  You can make it sweet, tangy, spicy, whatever. Most importantly, you KNOW what’s in there.
I’ve made several different kinds of barbecue sauces.  All sorts of ways.

This one is a bit different.

It’s made with Dr. Pepper.
Pop isn’t healthy. I know this.  This is why I stopped drinking it. Yup. Cold turkey. Stopped.  I don’t let my kids drink it either, unless they are at a party or something. 
Dr. Pepper USED to be one of my favorites.

But when I saw this recipe, it looked so intriguing, I just HAD to try it.  So forgive me, but I used Dr. Pepper in this. Get over it and try it, it’s really good.  It was quite sweet but that’s okay.  Go easier on the honey if you want.    
You don’ taste Dr. Pepper.  If I didn’t tell you that there was Dr. Pepper in this, you wouldn’t know. Seriously.  That’s what I thought was so intriguing about it!

I’ve seen a recipe with barbecue sauce made with rootbeer too!  Shhh. Don’t tell the Dr. Pepper.
We ate this meal on Arnold Select Sandwich Thins for dinner.  We also had some delicious roasted cauliflower. The next couple of days, I ate it on tortillas like a wrap. Very tasty!
Dr. Pepper Barbecue Sauce Recipe
Adapted from Simply Recipes
1 cups minced onion
1 tbsp. oil
3 cups Dr. Pepper (I used diet)
2 cans diced tomatoes
1 cup orange juice
1 cup honey
1/2 cup apple cider vinegar
1 tsp. cayenne pepper
Salt to taste

Heat the oil in pan. Add onions and saute for 5 – 6 minutes.  Add the remaining ingredients and stir well.  Simmer for 30 minutes.

Pour the sauce carefully into a blender and puree until smooth.  It’s best to work in batches and don’t fill the blender more than 1/3 full. 

Put the sauce into pan and simmer, uncovered for 1 – 2 hours.  Stirring occasionally. Yield 4 1/2 cups.

Pulled Chicken Sandwiches
Boneless chicken breasts (I had 2 – 20 oz. packages)

Cook chicken until done and shred.  Add BBQ sauce and mix together. I used 2 1/2 cups of this BBQ sauce and I froze the other 2 cups of sauce.
 
2 Chicken Sandwiches + Roasted Cauliflower  = Very Tasty Meal!


Check out Debbi Does Dinner Healthy for more (mostly) healthy recipes!
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PEACH BBQ RIBS

3 pounds cut spareribs
1 can Peach Comstock*
1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**
Juice of 1 lemon
salt and pepper 
1 tablespoon Frank’s hot sauce

  • Sprinkle ribs with salt and pepper; rub well. 
  • Place in baking dish and top tightly with foil, shiny side in.
  • Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
  • Pour off any excess liquid. 
  • In the meantime pour peach Comstock into a food processor and puree.
  • Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
  • Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
  • Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.
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PEACH BBQ RIBS

3 pounds cut spareribs
1 can Peach Comstock*
1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**
Juice of 1 lemon
salt and pepper 
1 tablespoon Frank’s hot sauce

  • Sprinkle ribs with salt and pepper; rub well. 
  • Place in baking dish and top tightly with foil, shiny side in.
  • Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes. 
  • Pour off any excess liquid. 
  • In the meantime pour peach Comstock into a food processor and puree.
  • Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
  • Remove from oven, brush meat with sauce, turn, brush sauce on other side. 
  • Bake at 375 degrees with foil loose and open 30 minutes.

*Cherry works great too!

**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use.  I really prepare to make sauce fresh.
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