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Apple Time Giveaway  Last night was supposed to be Game 6 of the World Series, but it got rained out. We are happy here in Okie Land, though, because evidently, St. Louis sent us that rain!! All night long. It was wonderful. It smells so good outside and it is very cool. Finally, plenty of wet stuff. It’s about time!! Of course, this is the time for all things football too and we Okies put aside everything for Saturday OU or OSU games. Got appendicitis? Tough beans. You’ll just have to wait until the game is over. No doctors available. And when OU faces OSU? Oh my. It’s the Hatfields and the McCoys, however, my son-in-law, an OSU Cowboy, graciously defers to my daughter, the OU Sooner, because he likes his teeth with which to eat. And speaking of eating, here’s a really quick and easy way to have your wings and eat them too, while glued to the television, watching those ball games. It’s something I do for Mr. Fix-It that’s quick and doesn’t need babying. They are tender and yummy and messy to eat!! The same thing can be done with strips of chicken breast for “boneless wings”. For 12 wing parts – Using fresh wings, divide at the two joints and use the drumstick and forearm portions. Use the pointed wing end for chicken stock. These wing portions can be purchased this frozen as well. 12 wing portions  Place wings into a plastic dish that has a lid and add bbq sauce. I am using Head Country sauce which is produced right here in Ponca City, OK.  Next, add honey. Hint: Rinse measuring cup with warm water (do not dry) and then pour in honey. The honey comes out of the measuring cup easier.  Add 1/2 tsp garlic powder  And 1/4 tsp thyme  Snap on the lid and shake until all of the pieces are covered with the sauce mixture.  Place the chicken onto a greased baking sheet and spoon about half of the leftover sauce mix over the pieces. Bake at 350º for 30 minutes. Remove from oven and spoon rest of the mixture onto the pieces and return to the oven to bake for 15 to 20 more minutes until brown and tender.  Golden brown and melt in your mouth good.  |
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Posts Tagged ‘main dish’
Quick BBQ Wings
Thursday, October 27th, 2011
Quick Beef in Wine Sauce
Tuesday, September 6th, 2011
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It is a beautiful day today. It’s cold! Can you believe it? Three days ago it was 104º in this part of Okie Land and this morning it is 50º!! Fall is on its way. Yahoo! Maybe some rain too? Please? Texas and Oklahoma are in bad shape and I’m sure that you are hearing about the horrible fires in Texas yesterday and today. Both states have been ravaged by flames this summer and everyone is ready for some wet stuff. I thought I’d take a departure from all things canning and give you a really quick and easy recipe for these Fall days. With football games, parades, fairs and the works, quick is a good thing when it comes to cooking! And even better, this recipe is low-calorie and will satisfy any Weight Watchers or SparkPeople menu! You can use any lean cut of meat that is your favorite, but I like to use rump roast, sirloin tip or round steak. I actually make this when I am also making beef jerky, saving a pound of thin-sliced meat out for this recipe and drying the rest. Slice the meat against the grain as was shown in my making jerky post. Once you have sliced the meat, sprinkle it with meat tenderizer, garlic powder and a little salt and put it into a plastic bag. Put that in the frig and let it absorb the flavors and tenderizer for at least 12 hours. The nice thing about this is that you can slice up your meat the day prior to needing it, put it in the frig and then have it ready the next evening to cook and serve. So here’s what I do:
 Slice meat thin across the grain  Place into a plastic bag. Sprinkle to cover pieces with meat tenderizer, garlic and a little salt. Shake it around in the bag and then place in frig to soak for at least overnight. Can soak as long as 24 hours.  Chop onions and green peppers  In a skillet, sauté onions and peppers in two tablespoons of olive oil until tender and lightly browned.  Add garlic and toss among veggies. Don’t fry. You are just releasing the flavor. Spoon veggies into a bowl, leaving oil in skillet.  Add meat to the oil and quickly stir on high heat to brown all sides.  When beef is mostly brown, add veggies and toss  Mix 1 1/2 cup of water with gravy mix and add to beef and vegetables. Stir  Add wine  Stir as you bring it to a boil. Continue stirring until smooth and well-mixed  Cover and place into a 350º oven and bake for 35 – 40 minutes or until meat is tender.  Serve over rice. Yummy. Don’t forget to post, in the comment section, your favorite name for the Name the Blog Contest semi-finalists. They are as follows: |
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