Living in Kansas City, I think it is a requirement to eat BBQ. The funny thing about Kansas Citians is that everyone has their favorite barbeque restaurant – and you won’t always get the same answer. My personal favorite Fiorella’s Jack Stack Barbecue. But I’m very lucky to live less than a mile from Zarda’s BBQ so I can enjoy the smell of barbecue almost any day I decide to go for a walk. And this weekend, I also can enjoy smells from the Lenexa BBQ Cook-off just down the street.
I ran across this recipe using Sweet Rays BBQ Sauce on Facebook a few weeks ago. I had two chicken breasts thawing in my fridge so I decided to give it a try after work one day. I cut them in half and they cooked up in about 2 1/2 hrs on low. It is very juicy and full of flavor. Sweet sauce with just a bit of a kick.
Crock Pot BBQ Chicken
4-6 chicken breast
1 jar of your favorite BBQ sauce (I like KC Masterpiece)
1/4 c. brown sugar
1/4 c. vinegar (your choice)
I tsp. garlic powder
1 tsp. red pepper flakes
Place pieces of chicken in a crock pot. Mix remaining ingredients and pour over chicken. Cook on low for 4-6 hours.
One of my board member’s, Laurie, posted this copycat recipe for Bonefish Grill’s Bang Bang Shrimp on her Facebook page. I had loved eating it from the restaurant so I thought I would give the recipe a try. It was very good.
The first time I ever tried Bang Bang Shrimp was last summer with my ex-boyfriend M. We loved the food at Bonefish and immediately wanted to go back for dinner.
My friend Michele also loves Bonefish Grill. She and her husband Jason had them cater their wedding last fall. They even had Bang Bang Shrimp as part of their meal.
I hope you enjoy this recipe with a little bit of a kick.
I served the shrimp with my recipe for Basil Orzo Pasta with Feta.
Bang Bang Shrimp by Teri
1 lb. shrimp, shelled and deveined smaller shrimp works best
1/2 c. mayo
1/4 c. Thai sweet chili sauce
3-5 drops of hot chili sauce
1/2 to 1/3 c. cornstarch
Bread the shrimp in cornstarch. Fry it until lightly brown. Drain on paper towel. Mix sauces with mayo. Add shrimp to bowl to coat. Suggested serving on lettuce topped with chopped scallions.
Nutrition Facts for original recipe: (Recipe serves four) 297 calories, 12 g. fat, 2 g. saturated fat, 150 mg cholesterol, 6 g. sugar, 30 carbs, 2 g. fiber, 17 g. protein.
- Per Laurie’s suggestion, I added a little garlic powder, onion powder, and ground black pepper.
- If you want it a little less spicy, Laurie suggested using Garlic Chili Pepper Sauce.
- Laurie also suggested subsisting a box of fish and chips mix from the grocery store for the cornstarch. I used cornstarch.
- I used fat free mayo to reduce the number of calories. I thought it tasted just fine.
- I also made sure I used Louisiana’s Pure Crystal Hot Sauce. I used to date a guy from New Orleans and he was picky about using this sauce. I have to say, he is totally right. I don’t think it is as hot as Tabasco sauce and taste way better. You can find it at Price Chopper and Super Wal-Mart. I think Hy-Vee might even be carrying it now.
- I also used the bite-size pre-cooked shrimp when I made this recipe. I cooked it in Extra Virgin Olive Oil and it went super fast.
As a kid, I remember seeing jars of seasoning on the tables at Pizza Hut. I didn’t understand what they were doing there. To this day, I don’t think I have ever seen anyone using them on pizza…except on an occasional dare from one child to another. Yet to this day, you always get asked if you want red pepper flakes or parmesan cheese even when you do carry out at any pizza place.
When I worked at SAFEHOME, my friend and co-worker Michele brought in these crackers with red pepper flakes. They had a little bit of kick but I couldn’t stop eating them. I looked online and found a similar recipe. I decided to make it with oyster crackers instead of saltine crackers. Yes, you loose a little of the seasoning but I think the flavor is more manageable this way.
Crackers a la Yvette
1 package of oyster crackers (or one box of saltine crackers)
2 tsp. red pepper flakes
1 (1 oz.) package of dry ranch salad dressing mix
1 c. canola oil
Combine ingredients in a gallon sized zipped bag. Shake every 10 minutes for an hour. Let them sit for a few hours for eating.