Skillet Barbecued Chicken

I found this recipe in Mom's recipe box, but I am not sure that she made it when we were kids because it uses chicken with bones, a possible choking hazard. Mom is more likely to have chicken tenders for kids than bone-in chicken. Recently at a family get-together at her house, Mom had both chicken tenders and broasted chicken. All the broasted chicken was eaten while there were plenty of leftover chicken tenders because Mom's grandkids are getting older and prefer the broasted chicken.

This recipe calls for a broiler-fryer chicken, which is a young chicken. Instead, I used all drumsticks. It worked out just fine. But because I used about four pounds of chicken, the pan was a bit crowded which might have made the cooking time a little longer. Mom's recipe calls for a seasoning called kitchen banquet, but I substituted Worcestershire Sauce. This recipe is a little messy to make because there can be a bit of splatter, but it is worth the effort for a delicious chicken meal.

Skillet Barbecued Chicken 

• 1 broiler-fryer (about 2 1/2 pounds)
• 1/4 cup oil
• 1 can (8 ounce) tomato sauce
• 2 Tbsp. lemon juice
• 1 tsp. Worcestershire Sauce
• 1/2 tsp. salt
• 1/4 tsp. oregano
• 1/4 tsp. tabasco

Cut chicken into serving-size pieces. In a large skillet, brown chicken on all sides in hot oil. Blend together the remaining ingredients. Cover. Cover low heat for 30 minutes or until chicken is tender. Turn and baste chicken with sauce every now and then. Enjoy!

Almond Flour Muffins

Recently, Megan gave me a bag of almond flour that she was not going to use. Almond flour is great to use for gluten-free baking. This recipe is based on several muffin recipes that I adjusted to suit my needs. Although almond flour might not be a pantry staple, it might be worth keeping around to makes these muffins on occasion.

This recipe makes a dozen muffins. I really like the streusel topping, but if you prefer, you can leave it out or use a frosting instead. I think a chocolate frosting would be exceptionally delicious. Even if you do not need to be gluten-free, these muffins are so delicious that you will not miss the gluten.

Almond Flour Muffins

• 2 1/2 cups almond flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup sugar
• 3 eggs
• 1/3 cup butter, melted
• 6 Tbsp. milk

Streusel topping

• 1/2 cup almond flour
• 1/2 cup sliced almonds
• 1 tsp. cinnamon
• 3 Tbsp. brown sugar
• 1/4 cup melted butter

Mix together all the ingredients for the muffins. Fill lined or greased muffin cups about 2/3 full. Mix together the streusel topping. Top each muffin with streusel topping. Bake at 350 for 20 minutes or until done. Allow to cool. Enjoy!

Steak San Marco

I do not remember this recipe from childhood, but it is a delicious dish. I do not know where the recipe came from, but I would not be surprised if it cam from the box of onion soup mix. The recipe is easy to make because all the ingredients are placed in a skillet at the same time, but does require 90 minutes to simmer.

This recipe makes a nice dinner for two. I made some pasta as an accompaniment; bread or mashed potatoes could also be good to soak up the sauce. When I made this recipe, I thought I had peeled tomatoes on hand, but I did not. I substituted a can of diced tomatoes, which worked out fine. All the other ingredients are standard pantry ingredients.

Steak San Marco 

• 2 pounds steak, cut into 1-inch cubes
• 1 envelope onion soup mix
• 1 can (1 pound) Italian peeled tomatoes
  
• 1 tsp. oregano
• ground pepper
• 1 tsp. garlic powder
• 2 Tbsp. olive oil
• 2 Tbsp. white wine vinegar

In a large skillet, arrange meat. Cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper, oil, and vinegar. Simmer, covered, for 1 1/2 hours or until meat is tender. Enjoy!