BBQ Chicken Salad with Creamy BBQ Dressing Recipe

BBQ Chicken Salad

Ingredients

3-4 chicken breasts
1 1/2 c. BBQ sauce, divided
3 hearts of romaine, chopped
1 c. frozen corn, thawed
1 can black beans, drained and rinsed
5-6 green onions, chopped
1 c. shredded cheddar cheese
1-2 c. tortilla chips, crunched up into pieces
Creamy BBQ Dressing:
1 c. mayonnaise
1/3 c. milk
1/3 c. buttermilk
2 Tbsp. fresh cilantro, finely chopped
1 Tbsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 garlic clove, finely minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. ground cumin
1/4 to 1/2 cup BBQ sauce

Instructions
Full recipe from : yummly.co

In a plastic bag, combine chicken and 1 c. BBQ sauce. Seal tightly and refrigerate for at least an hour. Remove chicken from bag, discard marinade, and grill chicken on BBQ grill until cooked through. Use remaining BBQ sauce to slather over chicken while grilling. Remove from heat cut chicken into slices of cubes. Set aside.
In a large serving bowl, toss romaine with corn, black beans, and green onions. Top with shredded cheese and tortilla chips. Serve with Creamy BBQ Dressing (See below).
For the dressing, combine all the ingredients together and whisk vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

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Barbecue Pork Skillet

BBQ Pork

Ingredients

4 NEW YORK (TOP LOIN) PORK CHOPS, 3/4-INCH THICK

1 TEASPOON VEGETABLE OIL

1/4 CUP ITALIAN DRESSING

1/4 CUP BARBECUE SAUCE

Instructions

Full recipe from : yummly.co

Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side. Add remaining ingredients to pan, stirring to blend. Cover and simmer for 5-8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

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Grilled Brown Sugar Chili Pork Tenderloin #Recipe

BBQ Pork

Ingredients

1 tbsp chili powder
1 tbsp brown sugar
1 tsp smoked paprika
1/8 tsp ground cinnamon
1 pork tenderloin
1 tbsp grape seed oil

Directions
Full recipe from : yummly.com

Preheat grill on high heat. Clean and reduce heat down to medium.
While grill is preheating make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork. Once the pork is fully coated place on the grill. Cook for 20 minutes, flipping once at the 10 minute mark. Internal temperature of pork should reach 160 degrees Fahrenheit. Slice and serve immediately

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One-Pot BBQ Chicken and Rice #Recipe

BBQ Chicken

INGREDIENTS

For the sauce:
1 packet of KC Masterpiece® BBQ Sauce Mix and Dry Rub in Original flavor
1/2 cup beer (your favorite)
2 tablespoons of bourbon
For the rest of the dish:
1 tablespoon olive oil
6 boneless, skinless chicken thighs
1 medium onion, diced
2 cloves of garlic, minced
2/3 cups of frozen corn, thawed
1 15-ounce can of black beans, drained and rinsed
3/4 cup of white rice (not quick/minute rice)
3 cups of chicken stock
1 cup freshly shredded colby jack cheese
Salt and pepper, to taste
Avocado, diced tomatoes, and parsley or cilantro, for topping

INSTRUCTIONS
Full recipe from : yummly.com

In a small bowl, whisk together KC Masterpiece® BBQ Sauce Mix and Dry Rub in Original flavor with beer and bourbon. Set aside.
In a large deep skillet or pot, add olive oil and place over medium-high heat. Season chicken thighs with salt and pepper then brown chicken on both sides. Using a pastry brush, brush a generous amount of BBQ sauce onto the chicken on both sides while it is browning. Remove chicken from skillet once halfway cooked through, about 3-4 minutes. Set aside on a plate.
In the same skillet, add onion and garlic. Cook until softened then add corn and black beans. Toss to incorporate. Add the rice to the skillet and gently "toast" it for a couple minutes.
Carefully pour the chicken stock in the skillet and add the remaining BBQ sauce into the skillet. Stir to incorporate completely. Season with salt and pepper.
Bring to a boil and then reduce to a medium-low heat. Place chicken back into skillet and nestled into the rice and liquid. Cook covered for 30 minutes, or until rice is completely cooked through.
Add cheese on top and cover skillet to melt. Once cheese has melted, remove skillet from heat and top with avocado, diced tomato, and parsley or cilantro, if desired.

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Paleo Oven Baked Ribs #Recipe

BBQ Beef

Ingredients

1 tablespoon coconut sugar (leave out for Whole30)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 1/2 tablespoons Real Salt
1 rack baby back ribs

Instructions
Full recipe from : yummly.com

Preheat oven to 275° and line a sheet tray with parchment paper.
In a small bowl, combine coconut sugar, garic powder, onion powder, chili powder, smoked paprika, black pepper, cayenne peppe, and Real Salt. Mix well.
Dry the ribs off and peel the membrane off the back side. Rub down with the dry rub mixture on both sides, rubbing it in throughly.
Place on sheet tray and bake for 3 hours.
Grill on high heat for 3 minutes a side, just to give char.

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Weeknight BBQ Pork Tenderloin #Recipe

BBQ

Ingredients

1/2 cup ketchup
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 teaspoon onion powder
1 teaspoon garlic powder
Grapeseed oil
1 1 1/2-lb. pork tenderloin, trimmed
3/4 teaspoon kosher salt
3/4 teaspoon black pepper

Preparation
Full recipe from : yummly.com

1. Preheat grill to medium-high (about 450°F). Stir together ketchup, vinegar, 2 tablespoons water, Worcestershire sauce, honey, onion powder and garlic powder in a small saucepan; bring to a boil over high heat. Reduce heat to low and simmer, stirring often, for 5 minutes. Set aside 1/2 cup of the sauce to serve with pork.

2. Generously oil grill grate with grapeseed oil. Sprinkle pork with salt and pepper and grill, turning occasionally, for 15 minutes. Brush with remaining sauce and grill, turning occasionally, until a meat thermometer inserted in thickest portion registers 145°F, about 5 minutes. Serve with reserved 1/2 cup sauce.

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