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BBQ Chicken and Apple Bread Pudding

June 4, 2020 By Boucanier

To me, bread pudding is the epitome of comfort food, and it’s simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah

Test Kitchen Approved
Contest Winner
BBQ Chicken and Apple Bread Pudding

BBQ Chicken and Apple Bread Pudding Recipe photo by Taste of Home

  • Total Time Prep: 45 min. + cooling Bake: 35 min.
  • Makes 8 servings

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 6 tablespoons butter, divided
  • 1 large sweet onion, thinly sliced
  • 2/3 cup barbecue sauce, divided
  • 2 cups diced cooked chicken
  • 2 large eggs, beaten
  • 1 cup half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cups shredded Monterey Jack cheese
  • 1 small green apple, peeled and diced
  • Minced chives

Directions

  • Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.
  • Pour 1/4 cup barbecue sauce over chicken; toss to coat.
  • Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine.
  • Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

Test Kitchen tips Make-ahead tip! Bake the cornbread ahead of time, or just buy some from your local bakery. You can also use leftover muffins, bread or rolls in place of the cornbread.

Nutrition Facts

1 serving: 465 calories, 25g fat (13g saturated fat), 156mg cholesterol, 1028mg sodium, 37g carbohydrate (19g sugars, 3g fiber), 21g protein.

https://www.tasteofhome.com/recipes/bbq-chicken-and-apple-bread-pudding/

Filed Under: BBQ Recipes Tagged With: BBQ Sides, Carolina BBQ Red Sauce

9 Tomato Sauce Variations

May 15, 2020 By Boucanier

9 Tomato Sauce Variations

Keep this handy

Mark Bittman
Photo: Romulo Yanes

You can whip up a batch of tomato sauce from scratch in the time it takes to boil water and cook pasta. Diced tomatoes are super convenient, whether in cans, cartons, or jars. Just don’t buy crushed tomatoes or tomato puree, which are both much too watery.

Canned whole tomatoes will give you an even meatier sauce and are easy enough to deal with: First, drain off the liquid from the can and save it; you may need it to thin the sauce. Don’t bother to core them, but do use a knife to hack away at the tomatoes right in the can to break them up a bit.

Try one of these variations on the main tomato sauce recipe, below.

Tomato Sauce with Fresh or Dried Herbs

Stir any of the following herbs into the sauce just before serving: ¼ to ½ cup chopped fresh basil, parsley, dill, or mint; 10 fresh sage leaves; 1 tablespoon chopped fresh rosemary, oregano or marjoram (or 1 teaspoon dried); 2 teaspoons chopped fresh thyme (or ½ teaspoon dried); or ½ teaspoon chopped fresh tarragon (or ¼ teaspoon dried).

Vegetable-Tomato Sauce

Chop up whatever leftover vegetables you have and warm them up in the sauce just before serving. If you don’t have anything handy, chop 2 cups raw eggplant, zucchini, cauliflower, broccoli, or bell peppers. In Step 1, cook them alone in the oil until the vegetables are soft and tender, 10 to 15 minutes; add more oil to the pan if it starts to look too dry. Remove the vegetables with a slotted spoon, then add the onion to the pan and continue with the recipe. When the sauce is almost done, stir the vegetable back in just long enough to heat through.

Spicy Tomato Sauce

Known as arrabbiata. Skip the onion and put 1 tablespoon chopped garlic in the oil along with 1, 3, or 5 small dried red chiles or a big pinch of crushed red pepper. Cook, stirring, until the garlic is brown — deeply colored but not burned — then turn off the heat for a minute, add the tomatoes, and proceed. Remove the whole chiles before serving.

Tomato Sauce with Fresh Mushrooms

Cook 1 pound sliced trimmed mushrooms (any kind) along with the onion until they shrink and all their liquid evaporates, 5 to 10 minutes; then add the tomatoes and proceed with the recipe.

Cheesy Tomato Sauce

Right before serving, stir in 1 cup cubed fresh mozzarella cheese or use ½ cup ricotta or goat cheese for a creamier, milder sauce.

Puttanesca Sauce

Skip the onion and put about 1 tablespoon chopped garlic in the oil along with a few oil-packed anchovies. Mash the anchovies a bit as you stir; wait to add salt until the sauce is done. Just before adding the tomatoes, stir in 2 tablespoons drained capers, a pinch of red pepper flakes if you like, and ½ cup pitted, oil-cured black olives.

Meaty Tomato Sauce

Start by cooking up to 1 pound ground beef, pork, lamb, chicken, or turkey with the oil and onion until it browns, 5 to 10 minutes, before adding the tomatoes. You can also use sausage; just break it up into chunks as it cooks. Adjust the heat so the meat browns without burning.

Tomato Sauce with Seafood

When the sauce is ready, stir in up to 1 pound peeled shrimp, lump crabmeat, or chopped, cleaned squid, or scallops. Reduce the heat, so it bubbles gently, cover, and cook until the seafood is warmed or cooked through as necessary, 1 to 5 minutes. Or add a 6-ounce can of oil-packed tuna to the pan when you add the tomatoes.

Fresh Tomato Sauce

This takes a few minutes longer to prepare than canned. For a meatier sauce, use Roma (plum) tomatoes; slicing tomatoes have a brighter taste and thinner texture. Cherry tomatoes are fine if you cut them in half and don’t mind the chewiness of the skins, but they’ll never quite come together into the sauce the same way. In any case, figure about 2 pounds per recipe. I don’t bother to peel or seed them, but I do remove the cores. If you want to get rid of the seeds: Cut them in half — lengthwise if they’re Roma; around the equator, if they’re slicers — and gently squeeze out the watery interior. Then cut them into 1-inch chunks and proceed with the recipe.

Now, on to the main recipe.

How to Cook Pasta

Here’s your refresher

heated.medium.com

Pasta with Tomato Sauce

Time: 25 to 30 minutes
Makes: 4 servings

Ingredients

  • Salt
  • 3 tablespoons olive oil, or more as needed
  • 1 medium onion, chopped
  • One 28-ounce can diced tomatoes, including the juice
  • Freshly ground black pepper
  • 1 pound any dried pasta
  • ½ cup freshly grated parmesan cheese, plus more for serving
  • ½ cup chopped fresh basil leaves for garnish, optional

Instructions

  1. Bring a stockpot of water to a boil and salt it. Put the oil in a large skillet over medium-high heat. When it’s hot, add the onion. Cook, stirring occasionally, until soft, 2 to 3 minutes. Add the tomatoes and sprinkle with salt and pepper.
  2. Adjust the heat, so the sauce bubbles enthusiastically and cook, stirring occasionally until the tomatoes break down and the mixture begins to thicken and appear more uniform in texture, 10 to 15 minutes. Taste, adjust the seasoning, and adjust the heat, so the tomato sauce stays hot but doesn’t boil.
  3. When the water boils, cook the pasta until it is tender, but not mushy; start tasting after 5 minutes. When it’s done, scoop out and reserve at least 1 cup of the cooking water, then drain the pasta.
  4. Add the pasta and a splash of the cooking water to the sauce in the skillet and toss to coat, adding a little more cooking water or oil if necessary to create a slightly creamy sauce. Taste and adjust the seasoning and add more oil if you’d like. Then toss with the cheese and the basil if you’re using it. Serve, passing more cheese at the table.
  5. Here’s how to make extra sauce for the freezer: Complete the sauce through step 2, doubling the amounts of oil, onions, tomatoes, and salt and pepper. Let half of the sauce cool and pack it in sealed containers and freeze. Eat within 6 months or so. To defrost, heat it slowly in a pan over low heat, let it sit overnight in the fridge, or microwave it.

— From How to Cook Everything: The Basics

Filed Under: Cooking, Umami Tagged With: BBQ Sauce, Carolina BBQ Red Sauce, Tomato Sauce

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