Poultry Recipes Pork Recipes Beef Recipes Seafood Recipes
| Maguire's BBQ Pizza | |
| 1 - 12" thin pizza crust | |
| 2 cups of Maguire's BBQ sauce | |
| 2 cups of shredded mozzarella cheese | |
| 1 cup shredded gouda cheese | |
| 4 chicken breasts | |
| Fresh chopped cilantro | |
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Marinade chicken in 1 cup of BBQ sauce 2-4 hours or overnight. Grill 4-5 minutes per side basting often with 1/2 cup of BBQ sauce. Remove let rest and cut chicken into cubes. Put crust on cookie sheet. Spread 1/2 cup of BBQ sauce on crust. Sprinkle 1 cup of mozzarella cheese. Sprinkle 1 cup of gouda cheese. Add the chicken. Sprinkle remaining cup of mozzarella. Sprinkle cilantro on top. Bake for 15-20 minutes at 375 degrees or until cheese bubbles. From Maguire's |
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| Turkey Tacos with Scott's Not So Famous Barbeque Sauce (Yet!) | |
| 2 cups chopped turkey | |
| 1/2 cup corn kernels | |
| 1 green onion thinly sliced | |
| 1 chopped tomato | |
| 1 teaspoon chili powder | |
| 1 teaspoon lime juice | |
| Taco shells | |
| 1/2 cup shredded cheddar cheese | |
| Scott's Barbeque Sauce | |
| Cook turkey and finish with Scott's Barbeque Sauce. Place turkey, corn, onion and tomato in bowl and mix with more Scott's, lemon juice, and chili powder. Stir and serve in warm shells topped with the cheddar cheese. | |
| Marinated Chicken with Sara and Rosemary | |
| Sara's Gourmet Barbeque Sauce | |
| Minced garlic and fresh rosemary; 1 tablespoon each | |
| 1 Tablespoon olive oil | |
| 4 boneless, skinless chicken breasts | |
| Mix olive oil, minced garlic, minced rosemary, and Sara's Gourmet Barbeque Sauce. Place this marinade and chicken in a plastic zip lock bag for 2 to 24 hours in the refrigerator. Grill for 15 to 20 minutes and serve. | |
| Chef Matt's Grilled Game Hens | |
| 4 game hens (each about 1 pound) | |
| 1 lemon, cut in wedges, for garnish | |
| Rinse, drain, and halve the hens lengthwise. Place in the bowl and coat thoroughly with Chef Matt’s Barbeque Sauce. Cover and refrigerate 1 to 8 hours (the longer, the better). Preheat the grill, using the three-tier method (see note below ). Arrange skin-side down on the rack over the hottest section of the grill; cook until the skin starts to brown, about 5 to 7 minutes. Move the hens to the less-hot section of the grill and continue to cook until the skin is thoroughly browned, 7 to 10 minutes more. Turn the hens and move them back to the hottest section of the grill and brown the second side for 5 to 7 minutes, then move the pieces back to a less-hot section of the grill to finish cooking. The total cooking time will be about 25 to 35 minutes. When ready, the hens will be crisp and golden-brown outside, and the juices will run clear when the meat is pierced. Serve immediately with lemon wedges. | |
| Sticky Fingers Habanero Spicey Chicken and Spaghetti | |
| 1 pound boneless skinless chicken breasts cut into strips | |
| Sticky Fingers Habanero Barbeque Sauce | |
| 8 ounces thin spaghetti | |
| 3/4 cup sliced green onions | |
| 1/4 cup chopped cilantro | |
| Pour Sticky Fingers Habanero Barbeque Sauce over chicken in medium bowl and toss until coated. Cover and refrigerate one hour. Cook chicken and sauce in large skillet on medium-high heat about 8 minutes or until chicken is cooked through. Cook and drain spaghetti. Mix chicken, spaghetti, onions and cilantro in large bowl. Serve immediately. | |
| Jake and Amos Chicken Panini | |
| 1 tablespoon sun-dried tomatoes, chopped | |
| 1 tablespoon chopped pitted olives | |
| 1 teaspoon dried basil leaves | |
| 4 slices Italian or sourdough bread | |
| Romaine lettuce leaves | |
| 2 chicken breasts, thinly sliced | |
| 4 mozzarella slices | |
| Jake and Amos Barbeque Sauce | |
| Cook the chicken with Jake and Amos sauce in a skillet. Mix tomatoes, olives and basil and spread evenly onto bread slices. Cover the bread slices with chicken, lettuce, cheese, and turkey. Top with remaining bread slice. | |
