BBQ Chicken Spaghetti

A few years ago we were in Memphis, which is a great food town, and were sitting in one of the local barbeque joints that the car rental agent recommended. Looking over the menu, I wanted to try it all! This was real Memphis-style barbeque and something that is not only difficult to find in Michigan, but food that I don’t have any knack for preparing myself.

Between Ralph and I we probably ordered four or five different things. Among them was something called “BBQ Spaghetti.” I wasn’t sure what to expect, but when it arrived there was a plate full of regular spaghetti noodles, coated in the restaurant’s famous barbeque sauce, and it had pieces of meat mixed in (probably the scraps). I can’t begin to describe how delicious this was! 

There is a popular (particularly in the South) dish called “Chicken Spaghetti,” which is a casserole made with pieces of cooked chicken, broth, cheese, pimentos, condensed soup and other things. This is a good dish, but it wasn’t quite the route I wanted to take. I kept thinking of that BBQ spaghetti back in Memphis, and so I decided to create something that delivered the chicken, the BBQ sauce and the pasta. 

There are a number of reasons why I don’t prepare real barbequed meats. First, I have some idea but don’t really know how (I would love to learn). Second, I don’t have the right equipment. Third, I’ve had some barbeque that, while very tasty, was extremely dry. Instead, I chose to cook the meat in moist -heat and then broil on the sauce (I cook ribs the same way). I know this is a long way from actual barbeque, but the meat is super moist and tender, and I also get my BBQ fix.

Get out your slow-cooker or “Crock Pot.” Every time I use this appliance I wonder why I don’t use it more often. It will cook the chicken beautifully and insure it remains moist and tender. I used drumsticks and thighs, but if you prefer white meat you could just as easily use breasts (use smaller ones or cut large ones in half).  I also doubled this recipe as I had a few people coming for dinner!

BBQ Chicken Spaghetti

4 chicken legs (skin removed)

4 chicken thighs (skin removed)

2 medium onions, diced

1 cup liquid (use chicken stock/broth, apple juice, or water)

1 teaspoon salt

½ teaspoon pepper

1 teaspoon smoked paprika (optional)

2 cups BBQ sauce

½ lb spaghetti

In a slow-cooker, put down the chicken thighs, top with half of the diced onions. On top of that, add the chicken legs and then top those with the rest of the onions. Add liquid. Sprinkle in salt, pepper and paprika. Place lid on slow-cooker and cook on high for five hours.

After the chicken is cooked, turn on the oven broiler. Using a large slotted spoon, carefully (the chicken will be very tender) transfer chicken to a baking sheet lined with foil. Brush ½ cup of BBQ sauce on cooked chicken. Before you put the chicken under the broiler, have a large pot of water boiling for your spaghetti. Drop the spaghetti in the boiling water and cook as directed on package. Place chicken under the broiler.

Go back to the slow-cooker and using a slotted spoon, transfer the onions and any pieces of chicken meat that may have fallen off the bone to a sauce pan. Add 1 ½ cup of BBQ sauce to the onions. If you want to thin it out any, you can add some of the liquid from the slow-cooker, but I like my sauce thick.  Place sauce pan on low heat just to warm up the sauce. 

The chicken will be ready before the spaghetti is done. Keep an eye on the chicken. You want the BBQ sauce to bubble and start to brown, forming a nice crust on top of the chicken. Once this happens, remove chicken from oven and set aside. 

When the spaghetti is done, drain pasta from water and return to large pot. Add BBQ onion sauce to the spaghetti and toss around to coat all the noodles. Turn out into a large bowl or platter and top with whole pieces of chicken. Serve immediately.

All Kinds of Goodness - Corn & Bacon Casserole

One of the best parts of summer (and fall) is the fresh produce. We have worked with fresh sweet corn a number of ways, and they all let the wonderful corn flavor shine through. This dish uses some other vegetables – celery and onion – but is flexible enough to for variations. You could use green peppers, jalapenos, carrots, peas, whatever you have on-hand. 

This casserole could also be made meatless if you preferred, or you could use something like diced ham instead of the bacon. Since the corn is naturally sweet, something salty pairs well. You could also make this super-deluxe by adding in crab meat or lobster! 

A white sauce, or béchamel, serves as the binder for all the ingredients. I use fresh bread crumbs on the top, which browns and crisps while the casserole bakes, creating a “crust.” The corn and celery bake in the sauce, but maintain enough crunch to provide a mix of textures throughout the dish. Once all the ingredients are assembled, this dish comes together easily and bakes in less than a half hour. Let it rest and cool off a bit before serving – this will allow it to firm back up a little. 

Corn and Bacon Casserole

½ lb. bacon – cooked semi-crisp and roughly chopped

3 TBSP. butter

3 TBSP. flour

1 ½ cup milk (at room temperature)

½ tsp. Worcestershire sauce

½ tsp. dry mustard

½ tsp. salt

½ tsp. black pepper

¼ tsp. crushed red pepper

1 small onion – diced fine

½ cup chopped celery

5 ears of fresh corn – corn removed from cob OR 1 bag (12-16oz.) frozen corn, thawed

½ cup grated cheese (your choice)

1 ½ cups fresh bread crumbs (if you can make fresh crumbs, use Panko-style bread crumbs or another topping you like)

Preheat oven to 375 degrees.

Cook bacon until most of the fat has rendered out and it is starting to crisp. I use the “oven-fry” method for bacon because I find it make a lot less mess than frying bacon on the stove top. Once the bacon is cooked, chop it roughly with a knife and set aside. 

In a large sauce pan, make your roux for the white sauce. Start by melting the butter over medium heat. To the melted butter add the flour and whisk until the flour has been absorbed into the butter and the mixture is smooth. Add milk and continue to whisk over medium heat until mixture begins to thicken (this will happen as it approaches the boiling point). Turn heat to low and add in salt, black pepper, dry mustard and red pepper. Blend in. Add celery and onions and stir in for a minute, then add corn and bacon. Remove from heat.

Pour mixture into a well-greased two quart casserole dish. Sprinkle grated cheese on top (cheddar, Colby-jack, pepper jack, whatever you like) and then cover cheese with bread crumbs. Place in oven and bake for 25 minutes.

Topping should be browned. Remove from oven and let rest for 10-15 minutes and serve. Enjoy!

Butter Radishes

While we endure the typical extremes in weather here in Michigan – hot one day, cold the next – the calendar tells us that it is undoubtedly springtime. This also marks the beginning of the growing season. For me, the sight of bright yellow forsythias and deep purple lilacs is the indication that the throws of winter are safely behind us (although I’ve been fooled once or twice) and we can get back to the business of enjoying the outdoors.

This also means that gradually the wonderful fruits and vegetables grown in our great state will begin to make their way to the markets. Among the early arrivals are radishes. These bright red globes grow to full maturity in just a few weeks, so the first harvest is often available in late spring. Not everyone is a radish fan, but even for those who are, there is usually a limit on how many can be eaten in one sitting. Typically reserved for tossing in salads or eaten raw with salt or on a veggie tray, the sharp bite of the radish can give pause. 

One way to mellow out the sharpness or “hotness” of radishes and serve them in a whole new manner is to sauté them with butter and serve them warm. Cooking radishes not only changes the flavor, it also softens the texture and lightens the color. And don’t forget the radish greens! They are not only edible, they have great flavor. They can be eaten raw, but I like to sauté them along with the radishes and serve together. Because radishes grow in the ground, just make sure that everything is very well washed.

Here’s to the start of a great season of eating and enjoying!

Butter Radishes

2 bunches radishes

3 TBSP butter

1 ¼ tsp salt

Pepper to taste

1 TBSP butter

2 cloves garlic, minced

2 tsp fresh lemon juice

Give the radishes and greens a good washing and rinsing. Trim off the greens and set aside. Trim the stem and root ends off radishes. Cut radishes in half lengthwise, or cut into quarters if they are very large. 

In a large skillet, melt 3 TBSP butter over medium-high heat. Add cut up radishes, salt and pepper. Toss radishes to coat all with butter. You will notice the red skins will begin to turn a pale pink color, and the radishes will begin releasing a lot of their liquid. Continue to sauté over medium heat until the liquid has evaporated – about 8 to 10 minutes.  Remove radishes from skillet and set aside. Return skillet to stove and add one tablespoon of butter. Once melted, add minced garlic and stir just for about 20 seconds – garlic will become very fragrant. Add radish greens and toss in skillet with butter and garlic. Cook until wilted and tender – about 4 to 5 minutes. Add greens to cooked radishes and serve immediately.

Mock Spinach Pie Casserole

For those people familiar with the popular Greek dish “spanakopita,” this variation provides a lot of the same flavor without the complicated process of the traditional recipe. This is a creation of Ralph, and so he is in front of the camera this time explaining how it all comes together. I think because he is an artist, Ralph has a way of deconstructing dishes and reimagining them in very creative ways! This recipe is no exception, and it really does deliver on great flavor.

Here, torn pieces of pita bread are used to make the “crust” for the casserole. You will note that he uses the edges of the pita bread to form the edges around the baking pan. A CoF viewer made this recipe and shared that he used a lavash to make the crust – another wonderful alternative! 

The filling has all the good stuff that we look for in a spinach pie, including dried mint, which really adds a wonderful flavor component to the dish. It all mixes together in one bowl and bakes in less than an hour. This casserole makes a great vegetarian option and is also a hit at potlucks!

Mock Spinach Pie Casserole

3-6 pita breads (depending on size, can be white or whole wheat)

6 eggs

1 TBSP milk

1 cup finely chopped onion

¼ tsp cinnamon

¼ tsp nutmeg

1 TBSP salt

¼ cup flour

½ cup dried spearmint

2 TBSP butter, melted

12-16oz bag frozen chopped spinach, thawed and drained of excess water

1 cup feta cheese (crumbled)

1 cup cottage cheese

Preheat oven to 350 degrees. Grease a 9x13 baking dish with butter or non-stick spray. Tear pita bread into pieces that are 3-4 inches long. Use the edge of the pitas to line the edge of the baking dish (see video). You want to completely cover the bottom and sides of the baking dish with the pita. Set aside.

In a large bowl, beat together the eggs and milk until eggs are a little foamy. To this mixture, add the onion, cinnamon, nutmeg, salt, flour, mint and melted butter. Mix to combine.

Add spinach, feta and cottage cheese. Carefully blend (fold) together all the ingredients until well combined and the cheese are distributed throughout. Pour mixture over pita bread in baking dish and spread so it is even over the top. Bake in oven for 45 minutes.

Remove baking dish from oven and let cool a few minutes before cutting. Can be served as a main course, or also is a great side with beef or lamb. Enjoy!