Wednesday, June 27, 2012

Skillet Barbecued Chicken

We had just returned from our vacation to Boston and then on to a week-long Carnival Cruise on the Glory to St. John and Halifax, N.S.  I was still feeling overstuffed from all the food on the cruise.  It was so wonderful.  I was also feeling somewhat lazy but we still had to eat something.  The boys did not complain when I suggested barbecued chicken.  No one was jumping up to start the grill.  In any case, my husband still has not replaced the propane tank on our gas grill which made grilling a moot point.  This dish went over well with the boys.  I also made a pasta salad that was quick and easy.  It wasn't anything special.  

Skillet Barbecued Chicken
Serves 4

¼ (1/2 stick) cup butter
1 small onion, chopped
1 garlic clove, minced (I used more)
1 3 to 3-1/2 pound chicken, cut into 8 pieces
½ teaspoon salt
¼ cup steak sauce
¼ cup tomato sauce
¼ cup firmly-packed light brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
¼ teaspoon chili powder

1.       In a large deep skillet, melt butter over medium heat and sauté onion and garlic 5 to 7 minutes, or until onion is tender.
2.       Season chicken with salt then add it to skillet and cook 8 to 10 minutes, turning to brown chicken on all sides.
3.       Meanwhile, in a medium-sized bowl, combine remaining ingredients; mix well then add to chicken.
4.       Cover and cook 35 to 40 minutes, or until no pink remains in chicken, stirring occasionally.

Wednesday, June 13, 2012

Oven Roasted Butternut Squash Ravioli with Vidalia Onion Dipping Sauce

I had a box of butternut squash ravioli in my freezer and I was so ready to use it.  I wanted to oven roast them.  Most recipes on the internet suggest that you fry the ravioli.  I don't like to fry foods.  Not just for heath reasons.  I'm scared to fry food.  I don't know, it just seems dangerous.  Any time I can roast rather than fry, that is what I choose to do.  These were really good with the Vidalia Onion Dipping Sauce.  I got that recipe from another blogger, the happy little tomato.  The sauce is really good.  I am sure you could use this recipe to roast any kind of ravioli you prefer.  I think it would be great with pumpkin ravioli or even cheese ravioli.  I am not sure about meat ravioli but it would probably be fine.  

Oven Roasted Butternut Squash Ravioli


1 bag (about 14 oz) Butternut Squash Ravioli (fresh or frozen)
1-1/2 cup Italian Style Bread Crumbs (see recipe below)
1 egg
1 Tbs. water


1.     Cook ravioli until al dente (follow directions on the package)
2.     Cool.
3.     Mix egg and water in a small bowl.
4.     Dredge ravioli in egg and then bread crumbs.
5.     Place breaded ravioli on a grate placed in a cookie sheet.
6.     Heat oven to 400 degrees F.
7.     Bake ravioli for 20 – 25 minutes.
8.     Serve ravioli with dip if desired.

Vidalia Onion Spicy Dipping Sauce: 

1 cup sweet vidalia onion salad dressing
1 cup of mayonnaise
1 tsp. of smoked paprika
1/2 tsp. of cayenne pepper
1/2 tsp of sage
1 tsp of garlic salt

Whisk all ingredients together in a small bowl.  Chill for ½ hour or more before serving.

Italian Bread Crumbs

Enough Bread to make 1 cup plain Bread Crumbs
½ teaspoon salt
½ teaspoon dried parsley flakes
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried basil


1.    If your bread is too fresh, put it in a low oven 300 – 325 degrees for about 20 minutes.  Otherwise, just tear bread and put into food processor until coarsely ground.
2.    Combine all spices in a small bowl, toss with bread crumbs until thoroughly blended.
3.     Store in airtight container and use in any recipe calling for Italian bread crumbs.