Archive for January, 2009

Tips for Grilling with Barbecue Sauce

Because most of the sauces have a fair amount of sugar, they can burn easily when exposed to the heat of a charcoal grill.  Do not brush your grilled food with BBQ sauce until the last few minutes of grilling, or your favorite sauce could literally burn to a crisp. Also remember not to double dip in the sauce because it will cause cross contamination and you will have to toss out what is leftover.  Pour some in a separate container for basting.  You can use this barbecue sauce as a marinade.  It works best if you marinade your meat in the sauce overnight.

Southern Barbecue Sauce

This fruity sauce goes great with pork or chicken. You can keep this sauce in an airtight container for up to six weeks in the refrigerator.


2 tablespoons if vegetable oil
1 large Vidalia onion finely chopped
2 garlic cloves finely chopped
2 cups of ketchup
½ cup of cola
½ cup of peach preserves
½ cup of lemon juice
2 tablespoons of spicy brown mustard
½ teaspoon crushed red pepper (optional)
Hot red pepper sauce to taste (optional)

Cooking Instructions

Heat the oil in a heavy medium saucepan over medium heat. Add the onion and cover. Cook stirring occasionally until the onions are tender. Stir in the garlic and cook for one minute.  Add the ketchup, cola, peach preserves, lemon juice, mustard and hot peppers and bring to a boil.  Reduce the heat to medium-low. Simmer uncovered for about 30 minutes or until the sauce is reduced by about one fourth.   Stir often to be sure the sauce doesn’t stick.  Stir in the hot pepper sauce and transfer into a bowl to cool.

I know I mentioned this before but don’t forget about the cross contamination.

I really hope you enjoy this recipe for southern barbecue sauce.  You know, you’re going to need a picnic basket to carry all your goodies on your picnic.  Picnic Baskets and More has a great selection of wicker picnic baskets, barbecue tools and other picnic accessories.  Pay them a visit.  You’ll be glad you did.


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I’ve been using this barbecue chicken recipe for years. I have it on an index card and don’t even remember where I found it anymore. Everyone who tries it loves it and I hope you do too.


12 skinless, boneless chicken breast halves
1 cup olive oil
2 cups Sprite or any lemon lime soda
1 cup soy sauce
1 1/2 teaspoons garlic powder


Marinade: In a medium bowl combine the oil,
soda, soy sauce and garlic powder.
Stir thoroughly until you have a good mixture.
Put chicken and marinate together in a plastic
container and marinate in the refrigerator for 6 to 7
hours. For best results I’d suggest you marinate overnight.

Barbecue this chicken slowly over a charcoal or gas fire. Turn it frequently to avoid overcooking. Baste it with marinade each time you turn it. Cook until meat is no longer pink in the center and juices run clear. Make sure you throw out any marinade that’s left over. I tell you more about why in a future post.

This recipe is made for picnics. Check out Picnic Baskets and More for all your wicker picnic baskets, picnic backpacks and barbecue accessories. They even have a portable picnic table.

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I’ve made this Super Bowl chili for years and everyone loves it.
If you have leftovers freeze it and then you’ll have
chili to make taco salad.


3 pounds ground beef
2 (15 ounce) cans kidney beans not drained
1 (15 ounce) chic peas not drained
1 (15 ounce) pinto beans not drained
2 (28 ounce) cans diced tomatoes with juice
1 (46 ounce) tomato juice
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 green chile peppers, seeded and chopped (opt)
2 (14 ounce) cans of beef brooth
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
3 tablespoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)(opt)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese


Heat a large stock pot over medium-high heat. Crumble
the ground beef into the hot pan, and cook until evenly
browned. Drain off excess grease.

Pour in the kidney beans, chic beans and pinto beans
diced tomatoes and tomato juice. Add the onion, celery,
green and red bell peppers, chili peppers, beef broth,
Season with chili powder, Worcestershire sauce, garlic,
oregano, cumin, hot pepper sauce, basil, salt, pepper,
cayenne, paprika, and sugar. Stir to blend, then cover
and simmer over low heat for at least 2 to 3 hours
depending on how you like your chili. 2 to 3 hours gives
you a brothy chili. I like mine with very thick broth
so I cook my 4 to 5 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili
powder if necessary. The longer the chili simmers, the
better it will taste. Remove from heat and serve, or
refrigerate, and serve the next day. I like to cook mine
the a day ahead it lets all the flavors blend together

Top each bowl with grated sharp cheddar cheese and chopped

This chili is very spicy and on the hot side.
The recipe is easily adaptable and you know your taste. You
can add or delete items to your taste.

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Baklava is an easy to make Greek specialty that will let you show off your culinary skills. It’s not good for you but it sure is delicious. You can find the phyllo dough for the recipe in the freezer section of your favorite grocery store.

This recipe will make 18 portions.


1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey


Preheat your oven to 350 degrees and butter the bottoms and sides of a 9×13 inch baking pan.

Chop the nuts and toss with cinnamon. Set this mixture aside. Unroll the phyllo dough and cut the stack in half to fit the pan. Cover the phyllo with a dampened cloth to keep it from drying out as you work. Place two sheets of dough in the pan and butter thoroughly. Repeat until you have eight sheets layered. Next, sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make this sauce while the baklava is baking.

Boil sugar and water until sugar is melted. Add the vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let it cool and serve in cupcake papers. Leave it uncovered as it gets soggy if it is wrapped up.


Servings Per Recipe: 18

Amount Per Serving

Calories: 393
Total Fat: 25.9g
Cholesterol: 28mg
Sodium: 228mg
Total Carbs: 37.5g
Dietary Fiber: 3.1g
Protein: 6.1g

This Baklava will be a big hit on your next picnic. While you’re here, please check out Picnic Baskets and More for wicker picnic baskets, picnic backpacks, barbecue tools and much more.

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Here’s a great dessert option for your next picnic or hike. This granola is delicious and healthy too. I hope you enjoy it as much as The Pennsylvania Wanderer and I do.


8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/2 cup maple syrup
1 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups raisins and or sweetened dried cranberries


Preheat your oven to 325 degrees and line two large baking sheets with parchment or aluminum foil.

Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring the liquid ingredients to a boil over medium heat, then pour over the dry ingredients. Stir the mixture to coat it thoroughly.

Spread the mixture out evenly on the baking sheets and bake in the preheated oven until crispy and toasted. This will take about 20 minutes. Stir once halfway through. Cool the granola and then stir in the raisins or cranberries before storing in an airtight container.

Servings Per Recipe: 30


Calories: 368 (they’re worth it)
Total Fat: 19.8g
Cholesterol: 0mg
Sodium: 122mg
Total Carbohydrates: 44.6g
Dietary Fiber: 6g
Protein: 9.1g

I hope you enjoy this recipe. Next, you’ll need a picnic backpack to pack it in. If you visit Picnic Baskets and More, we’ll set you up with just what you need.



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This delicious barbecue sauce for ribs was is very similar to the kind they serve at a famous restaurant in Montreal. You’re really going to love this but here’s a hint…don’t skip the lemon juice or cinnamon.



1/2 cup applesauce
1/2 cup ketchup
2 cups packed brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon


In a medium bowl, mix applesauce, ketchup, brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator or your cooler for at least half an hour before preparing as desired. Also use for basting the ribs while cooking. Simmer the left over sauce until the sugar is completely dissolved and serve as extra sauce for people who like their ribs dripping wet.

This recipe makes eight servings.


Calories: 163
Total Fat: 0.1g
Cholesterol: 0mg
Sodium: 451mg
Total Carbohydrates: 42.4g
Dietary Fiber: 0.6g
Protein: 0.3g

This recipe will be great for your next picnic.  Please remember to check out Picnic Baskets and More for your wicker picnic baskets and other  picnic accessories.

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Today we’re going to grill some delicious spiced sweet potatoes and apples. This recipe is perfect for your next outdoor barbecue or picnic but since it’s winter in many places, you should know that it will work just as well in your home oven.



2 large sweet potatoes, sliced
1 apple – peeled, cored and thinly sliced
ground cinnamon to taste
white sugar to taste (feel free to use sugar substitute to reduce the calories a bit)
1/2 cup butter or butter substitute


Preheat an outdoor grill or oven to 325 degrees.

In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, placing each on a large piece of aluminum foil. Top each with an equal amount of butter or butter substitute. Tightly seal foil around each portion. Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

Servings Per Recipe: 4


Calories: 468
Total Fat: 23.8g
Cholesterol: 62mg
Sodium: 264mg
Total Carbohydrates: 61.9g
Dietary Fiber: 8.1g
Protein: 4.1g

Well I never said it was healthy! I hope you enjoy these sweet potatoes with apples. Stop back soon for more picnic style recipes. If you’re looking for picnic accessories, I’d strongly suggest you check out Picnic Baskets and More.

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