barbecue sauce Archives | Mama Harris' Kitchen

Instant Pot Bourbon BBQ Pulled Pork Sliders

January 11, 2019 by MamaHarris Leave a Comment

When I tell you that these Instant Pot Bourbon BBQ Pulled Pork Sliders saved me during the holiday season last year, I really do mean it!

Last year, on December 17th 2017, I lost my very dear Mother. She was only 10 days into her 61st year on this earth before she was called home. Life just hasn’t been the same since losing my mom, and it all happened so suddenly and so unexpectedly. The loss of my mom shook me to my core, and honestly it has been difficult to get through.

I’ve actually had this recipe typed up for a long time, and I’d planned to share it on the one year anniversary of the day she left us, however I just haven’t been able to… It’s hard to believe we are now in 2019 and she left us at the end of 2017. I keep saying “last year”, not realizing how much time continues to pass and go forward. I’d planned to share this recipe before Christmas of 2018, because it’s what got me through that first holiday season, however it really is a perfect recipe year round. Whether you’re celebrating a holiday, hosting a game day party, or it’s just a regular Tuesday afternoon. It’s always the right time for these sliders!

2017 was a year of great change with our family, and ending the year with the loss of my mother was almost more than I could take. Days turned into weeks, weeks into months. Everything was a blur for me. Looking back, it’s still quite a blur. In the midst of planning a funeral, we somehow still managed to Christmas shop and wrap gifts for our family. We had family and friends help us during that time, I hadn’t cooked at all up until Christmas dinner, and I had no idea what to make. It somehow slipped my mind to shop for a special dinner, so I threw something together with what I had on hand. This was how these sliders were created. I made them again when we had family and close friends over for New Year’s Eve, and again in early February for Dev’s 9th birthday aka our “big game” football party. We’ve made them probably half a dozen more times, and they’ve quickly become a family favorite.

They’ve become my new go-to recipe for entertaining, and I’m pretty sure I’ll be making them again this year for Christmas (I did). Probably again for New Year’s as well (I did).

When I think about it, it’s quite fitting that in a way these pulled pork sliders honor my mom. about 8 years ago she had spent Christmas with us and brought a slow cooker over with a pulled pork recipe she had made. It was shortly after I started really getting into cooking and I didn’t have a slow cooker yet. We loved her pulled pork and she wrote down the recipe for me, and surprised me by telling me that it wasn’t her slow cooker she’d made it in. The slow cooker she brought over was mine, it was my Christmas gift! I loved that slow cooker and have used it in many of the recipes I’ve created and shared in this space.

Before she passed she was so excited about her instant pot. She started using it for everything and loved how quickly she could make dinners, especially because she had a busy work schedule and long commute hours. She would rave about it and asked me to start making some recipes for it that she could use. She always enjoyed fun cooking gadgets, especially ones that allowed her to set it and forget it while it cooked. I wish she’d have been able to try this recipe too. This one’s for you, Mom. You are sorely missed.

Helpful tools for this recipe:

Instant Pot

Silicone Basting Brush

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Instant Pot Bourbon BBQ Pulled Pork Sliders

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

Need help with something delish for your next big event? Instant Pot Bourbon BBQ Pulled Pork sliders will save the day, they are the ultimate crowd pleaser!

Author: Mama Harris' Kitchen

Recipe type: Instant Pot, BBQ, Dinner, Appetizer, Finger Food, Pulled Pork

Cuisine: American

Serves: 32 sliders

Ingredients

What you will need to start with:

2½ tablespoons extra virgin olive oil
1 yellow onion, diced
3-4 lb pork butt
4 tablespoons minced garlic

For the Pork Rub:

2 tablespoons Grill Mates Brown Sugar Bourbon seasoning
1 tablespoon smoked paprika
1 tablespoon dry basil
1 tablespoon dry marjoram
1 tablespoon garlic salt
1 tablespoon cayenne pepper
1 teaspoon onion powder
¼ teaspoon ground nutmeg

For the sauce:

¾ cup barbecue sauce
½ cup ketchup
½ cup bourbon whiskey
¼ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
½ tablespoon Himalayan sea salt
½ tablespoon ground black pepper
1 teaspoon spicy brown mustard
1 teaspoon smoked paprika
½ teaspoon cayenne pepper

To build the sliders:

32 Hawaiian Rolls
14 thin slices pepper jack cheese
4 tablespoons mayonnaise
2 tablespoons creamy horseradish sauce
2 cups thinly chopped cabbage

To top the sliders:

8 tablespoons unsalted butter
1½ teaspoon garlic salt
1 teaspoon smoked paprika
1 teaspoon dry basil

Instructions

Begin by setting the Instant Pot to saute.
Add 1½ tablespoons of olive oil to the bottom of the pot, then add the onion and saute until soft and translucent.
As you're sauteeing the onions, cut the pork into large chunks and add to a bowl. Add all of the seasonings for the pork rub to the bowl, and combine until the pork chunks are well coated with the seasonings.
Remove the sauteed onions from the pot, placing in a bowl to set aside. Add the remaining 1 tablespoon of olive oil to the pot, then add the pork chunks once the oil is warmed. This will sear that seasoning into the pork before cooking in the instant pot.
Once all of the edges of meat are browned, add the onion back in as well as the garlic. Stir well.
Now add your favorite barbecue sauce (I chose one my mother in law brought back from Missouri, it's slightly thinner than most you find in the stores and it has a deep, rich taste). Add the bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, your favorite hot sauce (like Frank's or Crystal's), sea salt, pepper, brown mustard, smoked paprika, and cayenne pepper.
Stir well so the liquid is well combined, then put the lid on, lock into place and close the valve.
Power off, then push manual and set it to cook for 45 minutes on high.
You can allow it to slow release, or you can opt for quick release. Either one is fine.
Once you open the instant pot up, stir it all up again.
Add everything to a large pot and let it simmer on the stove for another 10 minutes or so until the liquid reduces substantially and thickens. As it's on the stove you can shred the pork with two forks fairly easily.
Once the liquid is thickened and the pork is shredded, preheat your oven to 350 degrees.
Grab your Hawaiian Rolls and cut them in half (like a bun) while they're all connected.
Slather the bottom half of the rolls with your favorite mayonnaise, and the top with a thin layer of horseradish (trust me).
Combine the pork with cabbage and then spread across the bun bottoms. Spread a thin layer of pepper jack cheese on the top, then carefully lay the bun tops back on the sliders.
Warm up your butter in the microwave in a small bowl for about 15-20 seconds, until melted, then mix in the garlic salt, paprika and basil. Carefully brush the seasoned melted butter on top of the sliders, then bake in the preheated oven for about 12-14 minutes.
Remove from oven and allow to cool. The tops of the buns will be golden brown with a nice toastiness to them.
Once cooled, use a long, sharp serrated knife to cut the sliders and place on a platter to serve!
Enjoy!

Notes

**I usually get the double pack of Hawaiian Rolls at Costco and this recipe will utilize both sets. If it's too much to serve at once, you can refrigerate or freeze the shredded pork for a later use, or serve it all to your crowd! The cheese, butter and seasonings for the top is measured for 32 sliders though, so adjust according to how much you're making!

Nutrition Information

Serving size: 1 slider Calories: 349 Fat: 21 g Saturated fat: 9.1 g Trans fat: 0 g Carbohydrates: 24.5 g Sugar: 10.5 g Sodium: 607.9 mg Fiber: 1.3 g Protein: 15.8 g Cholesterol: 35.1 mg

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Hawaiian BBQ Chicken Wings

October 19, 2016 by MamaHarris 10 Comments

We’re baaaaccckkkk!!! That’s right, friends. This will be the third year in a row that Mandi from Chewsy Lovers and I share all types of flavors of chicken wing recipes every week for at least one month (we’ve been known to extend this). It’s football season and we like variety, so we like to get creative and SHARE! This week for my very first wing recipe for football season of 2016 I made Hawaiian BBQ Chicken Wings. If you’ve followed along before you know that I like to come up with a wide variety of ways to make my wings. From baked, breaded, fried or boneless I always have a new technique. I also like to create dipping sauces for these wings, but this weeks wings were tasty on their own. Absolutely no sauce was needed; just tasty, finger licking goodness!

My family loves going to our local Hawaiian BBQ spot, that sweet tangy flavor is unbeatable and I wanted to create something that had the same flavors. For the sauce I just used my favorite barbecue sauce, added pineapple juice and honey with a few other flavorings and did a quick fry of the chicken before covering it with the sauce and baking it. Sticky, tasty wings were ready in no time!

Follow Mama Harris’ Kitchen’s board #ChicksWingIt on Pinterest.

Mandi recently shared her Sour Cream and Onion Chicken Wings that you must check out. You can also check out our Pinterest board that I linked above if you’re looking for more wing recipes. We have a full season ahead of us and we’re just getting warmed up. We love to see our recipes recreated, so be sure to share with us on Instagram and Twitter and tag us with the hashtag #ChicksWingIt so we can cheer you on!

Hawaiian BBQ Chicken Wings Ingredients:

4 lbs. chicken wings
garlic salt
ground black pepper
1 cup corn starch
3 eggs
oil, for frying
1 cup barbecue sauce
2/3 cup pineapple juice
1/2 cup honey
1/4 cup light brown sugar
1 tablespoon soy sauce
1 tablespoon chopped garlic
2 green onions, chopped

Directions:

In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.

Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.

While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.

Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.

Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.

They’ll be crispy and sticky. Remove from oven and allow to cool.

Garnish with green onions and serve. Enjoy!

Hawaiian BBQ Chicken Wings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Hawaiian BBQ Chicken Wings

Hawaiian BBQ Chicken Wings are quick fried, then baked and covered in a homemade sweet and tangy sauce that will have your guests cheering YOU on!

Ingredients

4 lbs. chicken wings
garlic salt
ground black pepper
1 cup corn starch
3 eggs
oil, for frying
1 cup barbecue sauce
2/3 cup pineapple juice
1/2 cup honey
1/4 cup light brown sugar
1 tablespoon soy sauce
1 tablespoon chopped garlic
2 green onions, chopped

Instructions

In a deep fryer (or large pot) heat the oil to 375 degrees. Preheat your oven to 350 degrees. Begin by seasoning the chicken wings with garlic salt and pepper. Add the corn starch to bowl and the eggs to another, beating the eggs until smooth. Toss the wings in the cornstarch, then dip in the eggs.
Add enough oil to the fryer (or large pot) to cover the chicken, and add chicken to the fryer in batches. Fry just until they begin to turn gold, then remove and let dry on a paper towel.
While the rest of the chicken is frying, add the ingredients to make the Hawaiian BBQ sauce. Choose your favorite barbecue sauce, add pineapple juice, honey, brown sugar, soy sauce and garlic. Mix together until smooth, sauce will thicken but be thin enough to brush onto the chicken.
Once all the chicken has been fried, line a cooking sheet with foil and spray with non stick cooking spray. Dip each wing in the sauce and lay them out on the sheet. Cook in preheated oven for about 25 minutes.
Remove the wings from the oven and each piece over, then brush with more sauce. Put them back in the oven to cook for another 20-25 minutes.
They'll be crispy and sticky. Remove from oven and allow to cool.
Garnish with green onions and serve. Enjoy!

https://mamaharriskitchen.com/2016/10/hawaiian-bbq-chicken-wings/

What’s your favorite flavor chicken wings?

Baked Barbecue Chicken Taquitos

February 3, 2015 by MamaHarris 4 Comments

One thing I love about living in Northern California is that we can grill practically year round. I have to admit, there’s times I’m envious of my friends that get to experience a white Christmas or actually see all four seasons. However, I remember our beautiful weather and how fortunate we are to go outside and grill during what is typically the coldest winter months, and I thank my lucky stars.

No matter which team you were rooting for this past weekend, I think we can all agree that many of our favorite game day foods are typically made on an outdoor grill.

In January, Kraft Barbecue Sauce celebrated the launch of their newly revamped line of of sauces with a new package design and improved recipes that include ingredients that are high in quality like tomatoes, sweet molasses, cider vinegar and cane sugar. When it came time to make over their sauces Kraft discovered that quality ingredients and bold flavors were what consumers really wanted. Kraft also switched to cane sugar when they discovered that most consumers are shying away from high fructose corn syrup. The new Kraft barbecue sauces include:

Original
Hickory Smoke
Sweet Honey
Mesquite Smoke
Sweet Brown Sugar
Sweet & Spicy
Spicy Honey
Thick & Spicy

In celebration of the new Kraft Barbecue Sauces, some really cool grilling innovations were developed for the winter release of these sauces, just in time for game day across the country. At a time when many people are experiencing cold weather, rain and snow, the Evergriller Grill ‘N’ Flip Mitt is the perfect accessory for Evergrillers – those barbecue lovers that fire up the grill no matter what the weather conditions are like. For some really great cold weather grilling tips, check out Grillin Fools top five cold weather grilling tips.

I’m familiar with Evergrillers, because I just so happen to be married to one. I recall when we had our first apartment together and it had this really nice sized enclosed patio. We had this teeny tiny little barbecue pit that wasn’t even a foot off the ground and my man would go out there and make some of the best barbecue chicken I’ve had in my life. There were days it was freezing and raining out there, but we just had to have our chicken and he made it happen on this little piece of equipment. I knew he’d love the Evergriller Grill ‘N’ Flip Mitt because not only does it keep his hands protected from the heat of the grill, it also keeps his hands warm when it’s cold outside.

The mitt covers the entire hand and has a pocket that allows you to just slip your grilling tools inside. The velcro on the mitt keeps it locked closed and you’re able to grip the tools and get the job done without risking the weather. It’s the perfect invention for the grill master in your life.

We tried it out on game day and it was a hit! My honey made his chicken just how I love and these new sauces enhanced the flavor even more. I was so struck with how good those sauces were that I decided to create another fun finger food recipe with the leftover chicken and a little bit of extra sauce. Both recipes would be a hit at your next get-together, no matter the weather! The flavor of the chicken taquitos is just amazing, the barbecue sauce adds a sweetness you’ll enjoy that contrasts well with the kick in the pepper jack cheese and the crunch of the oven baked taquitos.

Barbecue Chicken Ingredients:

4 pounds of chicken (picnic pack)
1 tablespoon chicken rub
1 tablespoon lemon pepper
1/2 tablespoon seasoning salt
Kraft Hickory Smoke Barbecue Sauce and/or Kraft Sweet Honey Barbecue Sauce

Directions:

Begin by removing the skin from the chicken, patting it dry and seasoning it.

Heat up your grill to a medium/high heat and position your chicken on an oiled cooking grate with the larger cuts over the hottest part and the smaller pieces on the outside of the heat source. Close the lid and check in a few minutes.

Once the meat begins to get a golden color, flip the meat to the other side. Close the lid and check again in a few minutes.

Once a nice char beings to develop and the meat is pretty golden on all sides, brush with barbecue sauce. We put the sweet honey on the drumsticks and the hickory smoke on the thighs, just for variety.

Turn the chicken over and brush the other side with the sauce and let it cook in a bit. Total cook time will be about 30 minutes or so, depending on the heat of your grill and the size of your chicken.

This chicken came out amazing and all of our game day guests were pleased. Everyone was raving about how good this chicken was and they were shocked to learn that it was a bottled sauce. The taste was so flavorful with a wonderful sweetness.

Baked Barbecue Chicken Taquitos Ingredients:

2 barbecued chicken thighs
1/2 tablespoon olive oil
3 slices of an onion, chopped
2 cloves of garlic
1/4 cup Kraft Hickory Smoke Barbecue Sauce
1/2 cup shredded pepper jack cheese
corn tortillas
sour cream (optional)

Directions:

The day after game day, I used some of the last of the barbecued chicken to make some baked taquitos. I used the thighs and removed the meat from the bone then shredded it.

Preheat the oven to 425 degrees and get a saute pan with a bit of olive oil. Add the onion and garlic and saute just until fragrant, then add the shredded chicken. Pour in some more of the barbecue sauce (I used the same one that we brushed on the thigh meat when it was on the grill), just enough to cover the shredded chicken mixture and stir it up over low heat.

Warm up a few corn tortillas in the microwave to make them pliable, then pour about a spoonful of the meat on them, and top with about 1-2 tablespoons of shredded pepper jack cheese.

Roll the tortilla up tight and place on a baking sheet covered in foil and sprayed with cooking spray. Once all the taquitos are rolled, spray all sides of the rolled tortilla with the cooking spray and bake in the preheated oven for about 15-18 minutes.

Serve on a platter with some sour cream and shredded lettuce so your guests can help themselves.

Enjoy!

Baked Barbecue Chicken Taquitos

Baked Chicken Taquitos using delicious leftover barbecue chicken meat, speaking of which - are you an Evergriller? Find out!

Ingredients

Ingredients for Barbecue Chicken:

4 pounds of chicken (picnic pack)
1 tablespoon chicken rub
1 tablespoon lemon pepper
1/2 tablespoon seasoning salt
Kraft Hickory Smoke Barbecue Sauce and/or Kraft Sweet Honey Barbecue Sauce

Ingredients for Baked Taquitos

2 barbecued chicken thighs
1/2 tablespoon olive oil
3 slices of an onion, chopped
2 cloves of garlic
1/4 cup Kraft Hickory Smoke Barbecue Sauce
1/2 cup shredded pepper jack cheese
corn tortillas
sour cream (optional)

Instructions

Directions for Barbecue Chicken:

Begin by removing the skin from the chicken, patting it dry and seasoning it.
Heat up your grill to a medium/high heat and position your chicken on an oiled cooking grate with the larger cuts over the hottest part and the smaller pieces on the outside of the heat source.
Close the lid and check in a few minutes.
Once the meat begins to get a golden color, flip the meat to the other side.
Close the lid and check again in a few minutes.
Once a nice char beings to develop and the meat is pretty golden on all sides, brush with barbecue sauce.
We put the sweet honey on the drumsticks and the hickory smoke on the thighs, just for variety.
Turn the chicken over and brush the other side with the sauce and let it cook in a bit.
Total cook time will be about 30 minutes or so, depending on the heat of your grill and the size of your chicken.

Directions for Baked Taquitos:

The day after game day, I used some of the last of the barbecued chicken to make some baked taquitos. I used the thighs and removed the meat from the bone then shredded it.
Preheat the oven to 425 degrees and get a saute pan with a bit of olive oil.
Add the onion and garlic and saute just until fragrant, then add the shredded chicken.
Pour in some more of the barbecue sauce (I used the same one that we brushed on the thigh meat when it was on the grill), just enough to cover the shredded chicken mixture and stir it up over low heat.
Warm up a few corn tortillas in the microwave to make them pliable, then pour about a spoonful of the meat on them, and top with about 1-2 tablespoons of shredded pepper jack cheese.
Roll the tortilla up tight and place on a baking sheet covered in foil and sprayed with cooking spray.
Once all the taquitos are rolled, spray all sides of the rolled tortilla with the cooking spray and bake in the preheated oven for about 15-18 minutes.
Serve on a platter with some sour cream and shredded lettuce so your guests can help themselves.
Enjoy!

https://mamaharriskitchen.com/2015/02/baked-barbecue-chicken-taquitos/

Kraft barbecue sauces are available at most retailers nationwide with a suggested retail price of $1.99 per 18-ounce bottle. Select flavors are also available in 28, 40 and 82.5 ounce varieties.

Which Kraft Barbecue Sauce flavor are you most interested in trying?

I was selected for this opportunity as a member of Clever Girls and provided product samples by Kraft Foods, and the content and opinions expressed here are all my own.

One of a Kind BBQ Chicken Nachos

January 5, 2015 by MamaHarris 6 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #PassThePepper #CollectiveBias

Well, here we are in a New Year… Happy 2015!

If you’re a big sports fan, you know what this time of year means. You guessed it – the College Football Championships!!

If you’ve been around for a while, you know that my family is a football one. With four boys and a husband who played football most of his life, it’s a big deal around here. Even more-so now (if that’s possible) that lil G is a sophomore in high school and getting more serious about figuring out which college he’ll be attending and playing football at. We enjoy this time of year when we watch some of our favorite schools and get to know some of the players that may eventually move up to the next level once they graduate.

As you know, one of my favorite aspects of this time of year is the food. I love a good game day spread, and even though I have plenty of recipes for these occasions, one more could never hurt. That’s why when I was recently shopping at Food 4 Less and spotted the Dr Peppers with the limited edition College Championship packaging, I just knew I had to create a recipe with it. We love Dr Pepper for our get togethers as it is, but you know I love to cook and bake with soda too.

Yup. I had an idea.

I’m a huge fan of nachos. Huge.

Upon thinking about it, I realized I’d never shared a recipe here for one of my favorite food groups (nachos!!) and I thought to myself how crazy that was. They are the perfect food for College Game Day!

Then I thought about chicken nachos.. and oh wait, BBQ chicken! That’s when this creation was born.

I used the Dr Pepper as an ingredient in my barbecue sauce, along with other spices and ingredients. This sauce has such a fabulous flavor! It’s sweet and tangy with a bit of a kick and it’s perfect with the grilled thigh meat I already had on hand. Since thigh meat tends to be juicier and a bit more flavorful, it complimented the flavors in the sauce. Because the sauce has such a bite to it, no salsa is needed. I did whip up a batch of my homemade guacamole while the nachos were baking, and of course these were a hit! Even though we had them for dinner, I’ll definitely be adding them to my food table at our next homegate! You can too, and here’s a $2.00 off coupon for you!

While I was enjoying my nachos, I thought of a fun drink to make with the Dr Pepper too. Why not a Dr Pepper float?

My favorite ice creams always have to have cherry in them, and I just so happened to have some cherry vanilla ice cream on hand. Why not serve it with Dr Pepper for a fun float? Just fill up a glass with cherry ice cream.

Top it with some Dr Pepper…

And enjoy! The cherry vanilla ice cream was the perfect compliment to the Dr Pepper.

Now, onto the nacho recipe..

Ingredients for Dr Pepper BBQ Sauce:

1 tablespoon vegetable oil
1/2 medium yellow onion, minced
2 garlic cloves, minced
1 (15 ounce) can tomato sauce
1/4 cup balsamic vinegar
2 tablespoons apple cider vinegar
1/4 cup brown sugar
3 tablespoons honey
2 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper

Ingredients for BBQ Chicken Nachos:

1 pound grilled chicken thigh meat, lightly shredded or cubed
1 bag of tortilla chips
3 cups sharp cheddar cheese, grated
2 Roma tomatoes, diced
1/4 cup black olives, sliced
2 green onions, sliced
1-2 limes
sour cream
guacamole

Directions for Dr Pepper BBQ Sauce:

Begin by heating the vegetable oil in a medium saucepan. Add the minced onions and saute over medium heat, stirring occasionally. Once soft and fragrant, add the minced garlic and saute for another minute or so.
Add the tomato sauce to the mixture and stir well. Lower the heat just a tad to medium/low.

Add the vinegars, brown sugar, honey and Worcestershire sauce, then stir them in.

Add the Dr Pepper, stirring well.

Add the seasonings and continue to stir. Keep the sauce over medium/low heat for about an hour to an hour and a half until the sauce has reduced and thickened to your liking. I like my sauce a bit thick, so I went more towards an hour and a half.
Be sure to stir every so often, especially as it thickens.
Remove the sauce from heat, and sauce will continue to thicken as it cools.

Directions for BBQ Chicken Nachos:

Add the pre-grilled chicken to a medium pan and heat over low.

Add about 1-2 cups of the sauce to the chicken, depending how saucy you want it. Mix it around a bit to be sure all the chicken is covered.
Remove from heat.

Preheat the oven to 350 degrees.
Line a baking sheet with foil, then spray with non cooking spray.
Cover the baking sheet with a layer of chips.
Top with half of the BBQ Chicken, spreading evenly over the chips.

Evenly sprinkle with half of the shredded cheese.
Top with another layer of chips.
Spread the remaining chicken over the second layer of chips.
Sprinkle the rest of the cheese on the top, being sure none is spilling over the sides of the baking sheet. Place the baking sheet in the preheated oven, and let cook for about 10 minutes or until all the cheese has melted.

Remove from the oven and squeeze half a lime all over the top of the nachos.
Top with the tomatoes, olives and green onions.

Slice up the other half of the lime, and serve the nachos with the lime wedges as well as sour cream and guacamole.

Enjoy!

One of a Kind BBQ Chicken Nachos

These nachos are sure to be a hit at your next game day celebration. These BBQ Chicken Nachos include homemade barbecue sauce with a secret ingredient!

Ingredients

For the Dr Pepper BBQ Sauce:

1 tablespoon vegetable oil
1/2 medium yellow onion, minced
2 garlic cloves, minced
1 (15 ounce) can tomato sauce
1/4 cup balsamic vinegar
2 tablespoons apple cider vinegar
1/4 cup brown sugar
3 tablespoons honey
2 tablespoons Worcestershire sauce
2 cups Dr Pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper

For the BBQ Chicken Nachos:

1 pound grilled chicken thigh meat, lightly shredded or cubed
1 bag of tortilla chips
3 cups sharp cheddar cheese, grated
2 Roma tomatoes, diced
1/4 cup black olives, sliced
2 green onions, sliced
1-2 limes
sour cream
guacamole

Instructions

For the Dr Pepper BBQ Sauce:

Begin by heating the vegetable oil in a medium saucepan. Add the minced onions and saute over medium heat, stirring occasionally. Once soft and fragrant, add the minced garlic and saute for another minute or so.
Add the tomato sauce to the mixture and stir well. Lower the heat just a tad to medium/low.
Add the vinegars, brown sugar, honey and Worcestershire sauce, then stir them in.
Add the Dr Pepper, stirring well.
Add the seasonings and continue to stir. Keep the sauce over medium/low heat for about an hour to an hour and a half until the sauce has reduced and thickened to your liking. I like my sauce a bit thick, so I went more towards an hour and a half. Be sure to stir every so often, especially as it thickens.
Remove the sauce from heat, and sauce will continue to thicken as it cools.

For the BBQ Chicken Nachos:

Add the pre-grilled chicken to a medium pan and heat over low. Add about 1-2 cups of the sauce to the chicken, depending how saucy you want it. Mix it around a bit to be sure all the chicken is covered.
Remove from heat.
Preheat the oven to 350 degrees.
Line a baking sheet with foil, then spray with non cooking spray.
Cover the baking sheet with a layer of chips.
Top with half of the BBQ Chicken, spreading evenly over the chips.
Evenly sprinkle with half of the shredded cheese.
Top with another layer of chips.
Spread the remaining chicken over the second layer of chips.
Sprinkle the rest of the cheese on the top, being sure none is spilling over the sides of the baking sheet.
Place the baking sheet in the preheated oven, and let cook for about 10 minutes or until all the cheese has melted.
Remove from the oven and squeeze half a lime all over the top of the nachos.
Top with the tomatoes, olives and green onions.
Slice up the other half of the lime, and serve the nachos with the lime wedges as well as sour cream and guacamole.
Enjoy!

https://mamaharriskitchen.com/2015/01/one-kind-bbq-chicken-nachos/

What are some of your favorite ways to enjoy Game Day?

Peach Barbecue Baked Chicken Wings

September 10, 2014 by MamaHarris 4 Comments

It’s Wednesday, do you know what that means?!

It’s our second installment of #WingItWednesdays hosted by myself and my friend Mandi at Chewsy Lovers, and we’re showing you how #ChicksWingIt! Yes, both of our husbands love to grill on the barbecue, but we’re showing that we can make some killer wings for tailgate season too! Last week I shared a Crispy Baked Buffalo Wing recipe, and Mandi shared her Hot Lemon Pepper Wings – Restaurant Style. Yummm, my mouth is watering just thinking about them both!

This week I decided to bring you something a little different. We all love barbecue wings, but I decided to add a variation to the mix, just because I love that sweet and spicy combination in so much of my food. I decided to make some Peach Barbecue Baked Chicken Wings, complete with homemade sauce.

Yes, absolutely. Yum.

I baked these too, just like I did last week, but I skipped the parboiling. Instead, I marinated the wings in the barbecue sauce for about 3 hours (you can do this for as little as 30 minutes or as long as overnight), then baked them at a high temperature, switching to broiling at the end. You can change the method of cooking however you like with any of our wing recipes, I prefer the crispness of parboiling but these wings were still excellent. Not only that, you can make a batch of the peach barbecue sauce and use it on chicken, fish, or even on anything you’d normally use barbecue sauce on. It’s soo good!

Peach Barbecue Sauce Ingredients:

3/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons spicy brown mustard
3 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups sliced peaches
2 cloves garlic
juice of 1/2 a lemon

Peach Barbecue Baked Chicken Wings Ingredients:

4 pounds of chicken wings
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
prepared peach barbecue sauce (see recipe above)

Directions:

Begin by combining the ketchup, apple cider vinegar, spicy brown mustard, butter, Worcestershire sauce, brown sugar, paprika, cinnamon, pepper and salt in a saucepan.

Stir to combine and bring to a boil, then lower the heat and simmer for about 20-30 minutes until it thickens.

While that’s simmering, combine the peaches, garlic and lemon juice in a food processor or blender. Blend until smooth.

Stir the sauce every few minutes while it’s simmering, after about 20 minutes add the peach combination to the barbecue sauce seasonings. Stir well and simmer a few more minutes. Remove from heat when done.

Rinse and pat dry the chicken wings. Place in a baking dish, and season with the salt, red pepper flakes, basil and black pepper.

Place all the wings in a large one gallon freezer bag. Reserve about 1/2 cup of the barbecue sauce and set aside for later.
Carefully spoon the remaining barbecue sauce into the bag. Seal securely, then shake the chicken and sauce around till it’s all evenly distributed. Place in the refrigerate for at least 30 minutes or as long as overnight.

Preheat the oven to 425 degrees and line a large baking sheet with foil, also spraying with non-stick cooking spray.
Spread the wings out onto the pan, and bake in preheated oven for about 15 minutes.

If there’s a lot of liquid in your pan, drain a bit of it out then turn the wings and brush them with some of the reserved 1/2 cup of sauce.
Bake another 10-15 minutes.

Switch to broiler to finish it off, this gives the wings the grilled look and really locks in the sauce.
Remove from oven and brush with remaining sauce.

Serve with your favorite veggies and finger foods.

Enjoy the finger licking goodness!

Peach Barbecue Chicken Wings #ChicksWingIt

Ingredients

For the Peach Barbecue Sauce:

3/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons spicy brown mustard
3 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups sliced peaches
2 cloves garlic
juice of 1/2 a lemon

For the Peach Barbecue Chicken Wings:

4 pounds of chicken wings
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
prepared peach barbecue sauce (see recipe above)

Instructions

Begin by combining the ketchup, apple cider vinegar, spicy brown mustard, butter, Worcestershire sauce, brown sugar, paprika, cinnamon, pepper and salt in a saucepan. Stir to combine and bring to a boil, then lower the heat and simmer for about 20-30 minutes until it thickens.
While that's simmering, combine the peaches, garlic and lemon juice in a food processor or blender. Blend until smooth.
Stir the sauce every few minutes while it's simmering, after about 20 minutes add the peach combination to the barbecue sauce seasonings. Stir well and simmer a few more minutes. Remove from heat when done.
Rinse and pat dry the chicken wings. Place in a baking dish, and season with the salt, red pepper flakes, basil and black pepper.
Place all the wings in a large one gallon freezer bag.
Reserve about 1/2 cup of the barbecue sauce and set aside for later.
Carefully spoon the remaining barbecue sauce into the bag. Seal securely, then shake the chicken and sauce around till it's all evenly distributed. Place in the refrigerate for at least 30 minutes or as long as overnight.
Preheat the oven to 425 degrees and line a large baking sheet with foil, also spraying with non-stick cooking spray.
Spread the wings out onto the pan, and bake in preheated oven for about 15 minutes.
If there's a lot of liquid in your pan, drain a bit of it out then turn the wings and brush them with some of the reserved 1/2 cup of sauce.
Bake another 10-15 minutes.
Switch to broiler to finish it off, this gives the wings the grilled look and really locks in the sauce.
Remove from oven and brush with remaining sauce.
Serve with your favorite veggies and finger foods.
Enjoy the finger licking goodness!

https://mamaharriskitchen.com/2014/09/peach-barbecue-baked-chicken-wings/

#ChicksWingIt | #WingItWednesdays

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#MealsTogether with Tyson Chicken Nuggets and Del Monte Green Beans partnered with EPIC The Movie!

May 24, 2013 by MamaHarris 4 Comments

If you have kids of any age, you are probably aware there’s a big family movie opening today! Yes, you guessed it, EPIC The Movie is opening in theaters nationwide today!

We are a big family, with kids of all ages, so we enjoy attending movies that we can all enjoy. We appreciate movies that appeal to our youngest two with the colors and animation, as well as our teens with humor and cool characters, and my husband and I love family movies that contain all of those things and are well written to where we enjoy the story and the message as well.

Well, EPIC The Movie is a 3D CG film, and comes from the same people that brought us ICE AGE and RIO. Both films are in heavy rotation in our home, mainly for the little ones. But they’re such great movies that we enjoy them too, the songs and the characters, and there’s always those little things you catch that you may not have noticed the last few times you watched it. With a family like ours, everything we watch is family oriented so you can imagine our excitement to see EPIC The Movie!

Check out this trailer, and maybe you’ll join in our excitement!

I can already tell by the previews that the characters are well developed. The majority of the story takes place in a fantasy world, and there is a hero group (Mub, Grub, NK and Nod) that is trying to save their world from the bad guys who want to destroy it. It’s that great story of good versus evil, and the whole family will be on the edge of their seats! I can’t wait!

We have plans to see this movie tonight, and with a family our size that can be a hectic thing to prepare for. Last weekend we went on a shopping trip to Sam’s Club to pick up a few things in preparation for this evenings plans. While we were at Sam’s Club, they had quite a few store demo’s since it was the lunch hour on a weekend. The kids had fun trying the various samples, but while we were walking through the frozen food aisle in search of something quick and healthy that would be filling for everyone while we are at the movies, the kids stopped me at the Tyson Chicken Nuggets display. Now you all know I love Tyson Chicken and all of their products. This particular display had Tyson Chicken Nuggets paired with Del Monte Green Beans. The pairing provides a full meal solution that includes protein and veggies. The kids shouted “Chicken Nuggets!”, so of course we had to get a sample!

They gobbled their nuggets down, and even tried the green beans. To my delight, they loved it all, so I chatted with Wendy about the display and she explained what she added to the green beans.

She cooked some bacon, strained the green beans and added them in and just seasoned them with a little lemon pepper. They were great, and I was reminded of my Mom this past Mother’s Day when we were cooking dinner. She kept asking for some green beans, which we did make, but I know she would have loved them this way. I decided this would be the meal we made for our movie night. I love that it’s rich in protein and 100% natural, but still kid (and teen) friendly.

I picked up what I needed from Sam’s Club and we were on our way!
For more photos of my shopping experience at Sam’s Club, check out my Google Plus album!

I decided to buy the Tyson Chicken Nuggets, and I love that at Sam’s Club it’s a huge five pound bag. That size bag stands a chance of lasting more than a few days with my large family. I decided to pair the nuggets with a homemade barbecue sauce that I would make ahead of time in order to save time the night of the movie. I also piggy-backed off Wendy’s idea at Sam’s Club and used back with the green beans seasoned with lemon pepper, but I also decided to add some minced garlic, a few squeezes of lemon juice, and add some diced pimento’s for some color. I served it with a simple smoothie and it was a success. I can’t wait to make this meal again to enjoy before we’re off for our family movie night!

Barbecue Sauce Ingredients: