Showing posts with label easy supper. Show all posts
Showing posts with label easy supper. Show all posts

Thursday, November 2, 2017

Crockpot Barbecue Chicken Sandwich #recipe @LucyBurdette

LUCY BURDETTE: Every once in a while I go on a Pinterest binge, often looking for new crockpot recipes. This latest was based on a post from Natasha's kitchen

Here was the problem: We were having guests for dinner but I was also packing for a trip. So I needed to cook up something easy but delicious. And I happen to have a jar of my favorite barbecue sauce on hand, called Bone Suckin' Sauce. It's ever so tasty, with no weird, unnatural ingredients, and lower in sodium than most jarred sauces. I also added a whole sliced onion and a sliced green pepper, since the garden was full of them. You can add or delete those as you see fit.

1.5 pounds chicken (I used boneless skinless thighs)
Three-quarter cup barbecue sauce
1.5 teaspoons Worcestershire sauce
1 tablespoon brown sugar
One small onion, sliced
One green pepper, seeded and sliced

Buns and coleslaw for serving

Since it's so easy to sauté things in my crockpot, I put a little olive oil in the bottom and browned the thighs. While that was happening, I sliced the onion and pepper.

When the thighs are turning brown, layer the vegetables over the chicken. Mix the Worcestershire and brown sugar into the barbecue sauce and pour that over the top. 

Move the crockpot to the lowest setting and simmer for six hours. Serve on buns with coleslaw. 

That's it! Enjoy your dinner and enjoy your guests!

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Thursday, December 31, 2015

Chicken with Honey and Molasses Sauce

LUCY BURDETTE: As you know by now, I'm on a desperate search for low-salt/sodium recipes that are TASTY! This chicken was originally found in Cooking Light and marketed as drumsticks for kids. I changed the drumsticks to thighs, eliminated the salt, upped the garlic and added scallions, and served it to adults. It's pretty sweet--next time I might cut back on the honey just a bit, and increase the mustard. (In fact, if you're worried about the sodium in the Dijon mustard, use Grey Poupon Savory Honey Mustard, only 5 mg of sodium per teaspoon!)


1 tablespoon brown sugar
2 tablespoons water

2 tablespoons honey

2 tablespoons balsamic vinegar

1 tablespoon Dijon or honey mustard 

1 tablespoon molasses

3 cloves of garlic, minced
handful of scallions, chopped 

1 teaspoon olive oil
4 skinless, boneless chicken thighs

Whisk together the first 6 ingredients. Saute the garlic and scallions in a skillet with the oil, then add the chicken thighs. Saute until brown on both sides.

Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes.  

Take the cover off and raise the heat so the sauce reduces a bit. Serve with brown rice or noodles and a green vegetable. 

One nice thing about this recipe--it's not labor intensive, and you could make ahead and then warm it up. Meanwhile, you can head off to the New Year's Eve day dachshund parade! As Tonka and I love to do. Well, I love it, Tonka tolerates...this is me with my character, Steve Torrence. Yes, that's a giant hot dog on my head...

And how could you forget...

KILLER TAKEOUT is coming next April, but available for pre-order today!

And you can follow Lucy on Facebook,
and Instagram!

Thursday, October 2, 2014

Easy as Pie Tomato-Leek Tart #Recipe @LucyBurdette

LUCY BURDETTE: At the point in the garden in which we had gorgeous tomatoes, decent-sized leeks, and nice basil, the idea of a tomato-leek tart came to mind. If you're lucky, you'll be hitting the end of the tomato season too about now--and ready to try this tart!

Because of my writing deadlines, I didn't have time to make a French crust, so I settled on pre-made puff pastry.

I think this could also be made with plum tomatoes in winter without suffering too much. We had it for supper with green beans and salad. You could also cut it into smaller pieces and serve as an hors d'oeuvres.


1 sheet of frozen puff pastry, thawed
1 1/2 Tablespoons sour cream
1  teaspoon Dijon mustard
Freshly ground black pepper
3 small leeks, white and green parts only
1 Tablespoon olive oil
2-3 large or 5-6 small tomatoes, sliced 1/4-inch thick
1 cup cheddar cheese
8 to 10 small basil leaves, chopped


Preheat oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry about 9 by 12 inches and move it to a parchment-lined baking sheet.

Clean the leeks well, and then chop. Saute them for a few minutes in olive oil until soft. Mix the leeks with the sour cream and mustard. Spread this mixture evenly over pastry and then make a little fort around the edges of the pastry to hold ingredients in. 

Sprinkle cheddar cheese and ground pepper over all and refrigerate while you prepare the tomatoes.


Cut the tomatoes into slices and chop the basil.

 Top the prepared pastry with sliced tomatoes, sprinkle with chopped basil. 

Bake until the edges are crisp, about 25 minutes.

This is by no means a low-cal dinner (I made the mistake of reading the pastry box after we ate), but it's not time-consuming and it looks and tastes like a million dollars.

You might want to alter things a bit by trying Boursin cheese in place of the sour cream mixture, or adding the basil at the end if you like a stronger flavor.

Honestly, the two of us had to hold ourselves back from eating the whole tray at one sitting. 

MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December. You can pre-order it now!

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And don't forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.

Thursday, May 29, 2014

Easy Stir-Fried Beef and Broccolini from @LucyBurdette

LUCY BURDETTE: As usual, it's been a busy week re-entering real life after vacation. Cooking was not my first priority. But I'd snagged a handsome bunch of broccolini at the farmer's market that I wanted to use. (Broccolini is a relative to broccoli, with long thin stalks and smaller florets.)

Lucy to her husband: How does cheesy polenta with steamed broccolini sound?

John (face falling): It sounds fine. I'm glad I'm not cooking so it's fine.

But I could see it wasn't really fine, and he is a good sport about eating about anything I serve and then cleaning up. (Besides that, we have an anniversary coming up tomorrow!) So I made a quick trip to the grocery story and added...meat!

And, I wanted an excuse to use our Japanese souvenirs--new chopsticks and chopstick holders. Aren't they adorable?


1/2 lb beef (I used a small steak), sliced
1 bunch broccolini
1 bunch scallions, cut into inch-long pieces
1-inch chunk ginger, peeled and chopped
1 heaping tsp cornstarch
1 tsp sesame oil
 1-2 Tbsp soy sauce

2 Tbsp sherry
1 cup or more beef broth

Slice the steak and marinate it in the cornstarch, soy sauce, sherry, and sesame oil.

Prepare the scallions, broccolini, and ginger (you could add chopped garlic if you like)

Stir fry the scallions and ginger in hot oil until brown and fragrant. Set that aside.

Add the broccolini to the hot skillet along with 1/3 cup or so of the beef broth and steam until almost tender. Set that aside.

Drain and reserve the marinade, and then add the beef to the skillet (more hot oil first). 

To the reserved marinade, add the other 2/3 cup beef broth. When the beef is almost cooked, add the vegetables back into the pan with the marinade. 

Cook several minutes until bubbly. Serve over brown rice.

Lucy Burdette is the author of the Key West food critic mysteries, including DEATH WITH ALL THE TRIMMINGS--coming in December! Follow her on Pinterest, Facebook, and Twitter 
Lucy (aka Roberta) and John 22 years ago