I’m sure everyone has had one of those weeks. I’ve had one of those weeks, maybe too. Can’t seem to get anything accomplished and cooking sounds like work. Not good when you are a food blogger. Then our refrigerator goes out on Tuesday. In truth, it has been dying a slow death since February. I am just to cheap to buy a new one until it is completely broke. Well there was no doubt that it flat-lined on Tuesday. “Hey (No Name Company) should a compressor die after 8 years?” When you open up the freezer at 6:00 am and the ice cream is soft and when you touch the fridge, it is hot: you have a problem. I don’t make big decision easily, so trying to find the best appliances and price became a full-time job the past few days. But of course the new toys can’t be delivered until next Tuesday. Lucky I have a second fridge in the garage and a full size freezer in the basement.
So I didn’t lose any items, but it is very inconvenient to not have a working fridge in the kitchen. Hence I didn’t want to cook this week. Kids have cereal for dinner.
I had purchased two packs of chicken tenders, at Krogers, on Sunday. I also had pork tenderloin and swordfish, in the fridge, to cook this week. I had room in the freezer for all but the chicken tenders, so I had to cook them sometime this week. I also had two bags of cherries that would not fit in the garage fridge. So I came up with this recipe for Bacon Wrapped Chicken Fire Sticks on Tuesday and finally cooked it last night. At least the family had one descent meal this week.
I made the sauce using my homemade habanero jelly. I canned/processed around 40 jars in April and will be doing a new batch soon. I also tried my hand at mustard using habanero. As you can see I like habanero peppers. Even though they are very hot, if used correctly, they have a great flavor with a nice heat. If you are interested in purchasing jars of either the jelly or mustard, please send me an email and I will discuss the details.
Okay back to the recipe… I also noticed that I have way to many sauces in my fridge. For this BBQ sauce I use my pepper jelly along with some habanero sauce I purchased in Chicago and some Sweet Baby Rays. I also use two must have kitchen gadgets to make this sauce. An Immersion Blender and a Cherry Pitter. I use the imersion blend when I make soups, and sauces. I love it. The cherry pitter I guess is not a must have but it does come in very handy when you are using fresh cherries.
I am very lucky this week to be co-hosting Fiesta Friday #72 with Naina @ Spice in the City. She has a great blog with an international flavor. I’ll be bringing this to Fiesta Friday #72; Fiesta Friday is an ongoing blogging party put on by Angie of The Novice Gardener. Stop by today and bring your virtual dish. If you’re a blogger and you haven’t yet joined in the Fiesta Friday fun, what are you waiting for? It’s a good way to share recipes with a great group of bloggers and show off your great creations. It’s easy and here’s The Guidelines – just make sure to link properly on your blog and Fiesta Friday’s so we can find you. And if you’re not a blogger, I know you’ll enjoy seeing all the posts and maybe you could be featured. Happy FF!!
- 1 teaspoons ancho chile powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1/2 sweet onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Sweet Baby Ray’s (Use a bbq sauce of your choice or ketchup)
- 1/2 cup Honey Habanero sauce (substitute with hot sauce, such as franks)
- 1/2 cup orange Juice
- 1/4 cup lemon juice
- 1 tbs habanero jelly (pepper jelly will also work) (Optional)
- 16 oz (about 2 cups) fresh pitted cherries, chopped (can also use (16 oz bag frozen pitted cherries, thawed, chipped)
- 1/2 cup water
- Heat oil in a medium saucepan over medium heat.
- Add onion, and garlic, saute until onion is soft and translucent.
- Stir in ancho chile powder, and smoked paprika, toast for 1 minute.
- Stir in remaining ingredients and bring to a boil. Stirring often.
- Reduce heat to low and simmer for 30 minutes.
- Puree with an Immersion blender until smooth. .
- Use 1 cup of sauce to baste the Bacon Wrapped Chicken Fire Sticks
- Serve grilled chicken with remaining sauce and fresh cherries. Would also go great with pork.
Enjoy and please join me at Fiesta Friday #72