I am a Google fanatic. I use Google email, the documents feature and whenever I need to search the web I go right to the Google search engine-- are there any other options? But of all the Google tools that I use I think my most favorite, by far, is Google Reader. I have fifty plus subscriptions in my reader that I faithfully go through every day-- sometimes more than that since it all gets automatically updated when there's something new to read. Of those fifty plus subscriptions I subscribe to around thirty are food blogs and food sites. Probably a small number compared to other bloggers, but a lot compared to my non-blogging friends and family.
Along with the food blogs I read every day I also subscribe to brand name recipe sites like Crisco, Eagle Brand, Betty Crocker, etc. Usually the recipes are super simple and include ingredients that, go figure, promote the company's products. It's not really my style of cooking since I try to only use whole foods in my recipes, but I like to read through them to get ideas. More often than not I'm not inspired and end up glancing through the recipes and moving on to something else. In fact, I had yet to use one of those recipes until I came across this BBQ chicken recipe from Betty Crocker.
At first I wasn't too impressed, but after reading through it several times I became intrigued and decided to try making it without using the prepackaged products called for in the recipe. I find this funny because usually people are looking for the shortcuts, but in my case I wanted to take a little more time and make the whole thing from scratch. I consulted several recipes to put this whole thing together, but all of them needed to be significantly adjusted in some way or another.
There are two main components in this recipe-- the BBQ sauce and the crust. First, the original recipe called for BBQ sauce in a bottle , which is certainly easier to use, but just doesn't stack up to homemade.
Basic BBQ Sauce with Chicken
I adapted this recipe from one I found at a website called Recipe Tips. This can easily be made a day ahead and stored in the refridgerator until ready to use
1/2 medium red onion, finely diced
2 garlic cloves, minced
2 tablespoons vegetable oil
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar, packed
2 tablespoons Soy Sauce
2 tablespoons Worcestershire Sauce
2 tablespoons prepared mustard
1 teaspoon ground ginger
2 cups cooked chicken, shredded or diced very small
Heat the oil in a large skillet over medium heat. Add in the onion and cook 2-3 minutes. Add in the garlic and cook for 2-3 minutes more, stirring frequently, until soft. Add in the ketchup, vinegar, brown sugar, soy sauce, worcestershire sauce, mustard and ginger and stir to combine. Bring to a boil and then reduce the heat to low, stir in the cooked chicken and allow it to simmer for 30 minutes.
The second main component of this recipe is the crust, but I didn't want to use Bisquick, which was called for in the original recipe. I have long since abandoned my boxed Bisquick in favor of making things from scratch, which meant I needed to figure out what exactly is in Bisquick so I could recreate it. I don't ever bake without a specific recipe, so I didn't trust myself to guess what was in it and in what quantities. I had to turn to my friend Google for this one and, lo and behold, after typing in What is in Bisquik, I found what I was looking for at a website called Plain Jane Mom. That recipe, with a few adjustments and a few other ingredients, will produce what you need for the crust.
2 cups flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, very cold and cut into small pieces
4 tablespoons water
1 tablespoon parsely, chopped
3/4 cup cheddar cheese, shredded and divided
Preheat the oven to 400 degrees and spray a 9" pie pan with Pam.
Sift the dry ingredients together in a medium bowl. Using a pastry cutter, cut in the cold butter until there are pea-sized balls of butter through out.
Add in the eggs and water stirring until just combined. Stir in the parsley. The batter will be very wet, which is what you want. If it is too dry, add a little more water until it looks like the picture.
Scoop the batter into the pie pan and, using a spatula, spread it evenly on the bottom and part-way up the sides. Sprinkle a 1/4 cup of shredded cheddar cheese over the batter.
Spoon the BBQ chicken over the batter leaving about a 1/2 inch or so around the edges. Sprinkle the top with the remaining 1/2 cup of shredded cheese.
Bake at 400 degrees for 22 to 27 minutes or until the edges are golden. Allow to stand for 5 minutes before loosening the edges and serving. Sprinkle with chopped fresh parsely to garnish.