- 2 medium shallots, minced
- 2 cloves garlic, minced
- 4teaspoons chili powder
- 4teaspoons smoked paprika or Hungarian paprika
- 2teaspoons ground cinnamon
- 2teaspoons dried oregano
- 1teaspoon kosher salt
- 4pounds first-cut brisket,(or flat-cut), trimmed of fat
- 1/4 cup worcestershire sauce
- 114 - ounce canno-salt-added diced tomatoes
- 1/4 cup packed dark brown sugar
- 1/4 cup cider vinegar
MethodRub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
PER SERVING: 228cal., 7 g total fat (3 g sat. fat), 64 mg chol., 221 mg sodium, 8 g carb. (1 g fiber), 32 g pro.
- 1 1/2 pounds bone-in, 3/4-inch-thick Pork rib chops, trimmed of fat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3teaspoons canola oil, divided
- 1 medium onion, diced
- 1 clove garlic, minced
- 1/3 cup orange juice
- 1/2 cup Barbecue Sauce,(see Tip)
- Preheat oven to 400 degrees F.
- Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
- Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
- Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 degrees F, 6 to 10 minutes. Serve the sauce over the pork chops.
- Tip:Tip: Check the sodium content of your favorite barbecue sauce if you have sodium sensitivity - some can be quite high. This recipe was developed with Annie's Natural Hot Chipotle BBQ Sauce, which has only 240 mg sodium per 2-tablespoon serving.
- 4 pounds meaty Chicken Pieces (breast halves, thighs, and/or drumsticks)
- 2 tablespoons vegetable oil
- 1/4 cup butter
- 1 cup finely chopped onion (1 large)
- 2 tablespoons kosher salt
- 1 tablespoon minced garlic (6 cloves)
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 1/2 teaspoons crushed Red Pepper
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups water
- 1 cup cider vinegar
- 1 cup packed dark brown sugar
- 2 tablespoons worcestershire sauce
- 1 cup tomato paste
- 1/4 cup molasses
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Skin chicken. In an extra-large skillet heat oil over medium heat. Add chicken; cook until browned on all sides, turning to brown evenly. If necessary, brown chicken in batches, adding more oil if needed. Drain chicken well.
- Arrange chicken pieces, bone sides up, in the prepared baking pan. Bake for 35 minutes.
- Meanwhile, for sauce, in a large saucepan melt butter over medium-low heat. Add onion, salt, and garlic; cook for 10 to 15 minutes or until onion is tender, stirring occasionally. Add paprika, chili powder, crushed red pepper, and black pepper; cook and stir for 1 minute more. Add the water, cider vinegar, brown sugar, and Worcestershire sauce; bring to boiling. Whisk in tomato paste and molasses until smooth. Boil gently, uncovered, for 15 to 20 minutes or until sauce is thickened and reduced to about 4 cups, stirring occasionally.
- Turn chicken pieces bone sides down. Transfer 1 cup of the sauce to a small bowl; brush this sauce over the chicken. Bake for 10 to 20 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat some of the remaining sauce; pass with the chicken. Store any remaining sauce in an airtight container in the refrigerator for up to 1 week.
- Nonstick cooking spray
- 1 tablespoon butter
- 1/4 cup finely chopped Red Onion
- 3 cloves garlic, minced
- 1 14 1/2 ounce can crushed fire-Roasted Tomatoes
- 2 tablespoons honey
- 2 teaspoons cider vinegar
- 1/2 teaspoon ground ancho chile pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 1/2 ounces bittersweet chocolate, chopped (1/4 cup)
- 1 tablespoon snipped fresh cilantro
- 4 6 ounces skinless, boneless chicken breast halves
- Fresh cilantro sprigs (optional)
- Preheat oven to 375 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
- For sauce, in a small saucepan heat butter over medium heat until melted. Add onion and garlic; cook and stir about 3 minutes or until very tender. Add tomatoes, honey, vinegar, ground ancho pepper, salt, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chocolate and snipped cilantro until chocolate is melted. Cool slightly.
- Place chicken in the prepared baking dish. Spoon half of the sauce over chicken; turn chicken to coat. Bake for 30 to 35 minutes or until chicken is no longer pink (170 degrees F). Reheat the remaining sauce until warm. Serve chicken with warm sauce. If desired, garnish with cilantro sprigs.