Recipes

Buffalo Chicken And Potatoes

Buffalo Chicken And Potatoes

Couverts6
Total time 1 hour 5 minutes
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Ingredients

  • 1¼ lb boneless skinless chicken breasts cut into 1-inch strips
  • â…“ cup buffalo wing sauce
  • 6 cups frozen southern-style diced hash brown potatoes thawed
  • 1 cup ranch or blue cheese dressing
  • ½ cup shredded Cheddar cheese 2 oz
  • 1 can condensed cream of celery soup
  • ½ cup corn flake crumbs
  • 2 tablespoons butter melted
  • ¼ cup chopped green onions 3 or 4 medium

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In medium bowl, stir together chicken strips and wing sauce.
  • In large bowl, stir together potatoes, dressing, cheese and soup.
  • Spoon into baking dish.
  • Place chicken strips in single layer over potato mixture.
  • In small bowl, stir together crumbs and butter.
  • Sprinkle over top.
  • Cover with foil.
  • Bake 30 minutes.
  • Uncover; bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Sprinkle with green onions.

Notes & Wine Advice

Quick Variations

For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour or barbecue.
For a cheesy hash brown side dish, omit the chicken and wing sauce. Serve the casserole with barbecued chicken or baked ham.

Time-saver

Try using precut chicken tenders to make prep time shorter.
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Course; One Pot Dinner

Country French Chicken And Rice

Country French Chicken And Rice

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • ¼ cup chopped sun-dried tomatoes in oil drained
  • 2 tablespoons herbes de Provence
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped garlic
  • salt
  • 8 bone-in chicken thighs about 2 Ib, skin and fat removed
  • 1½ cups sliced fresh mushrooms 4 oz
  • 1 cup uncooked regular long-grain white rice
  • 1 medium carrot shredded (½ cup)
  • 2 cups boiling water
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 2 teaspoons grated lemon peel

Instructions

  • In 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and ½ teaspoon of the salt.
  • Add chicken thighs and mushrooms; seal bag.
  • Turn to coat thighs and mushrooms in marinade.
  • Refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In baking dish, place rice, carrot and remaining ½ teaspoon salt; stir in boiling water.
  • Pour chicken thighs, mushrooms and marinade evenly over rice mixture.
  • Cover with foil.
  • Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Sprinkle with parsley and lemon peel.

Notes & Wine Advice

Quick Variation

If herbes de Provence is not available, use any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme.
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Course; Chicken / One Pot Dinner / Rice

Easy Herb-Chicken Bake

Easy Herb-Chicken Bake

Couverts6
Total time 50 minutes
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Ingredients

Filling

  • 1 tablespoon butter
  • ½ cup chopped onion 1 medium
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • ½ teaspoon seasoned salt
  • 2 cups cubed cooked chicken or turkey
  • 1 bag 12 oz frozen extra-sweet whole kernel corn
  • 1 can 10¾ oz condensed cream of chicken soup

Crust

  • 1 cup Original Bisquick mix
  • ¼ cup milk
  • ¾ cup shredded Cheddar cheese 3 oz
  • ¾ teaspoon dried thyme leaves

Instructions

  • Heat oven to 400°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium-high heat.
  • Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender.
  • Stir in chicken, corn and soup; cook and stir until hot.
  • In medium bowl, mix Bisquick mix, milk, ½ cup of the cheese and the thyme.
  • With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish.
  • Spoon hot filling into crust.
  • Bake 22 to 30 minutes or until crust is golden brown.
  • Sprinkle top with remaining ¼ cup cheese.
  • To serve, cut into squares

Notes & Wine Advice

Quick Variation

If you have leftover rotisserie chicken or turkey from the deli, this recipe is ideal for using it up.
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Course; Chicken / One Pot Dinner

Country Chicken And Pasta Bake

Country Chicken And Pasta Bake

Couverts6
Total time 40 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 cups uncooked radiatore nuggets pasta (6 oz)
  • 3 cups cubed cooked chicken
  • 2 jars 12 oz each chicken gravy
  • 1 bag 1 lb frozen broccoli, carrots and cauliflower
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt
  • ½ cup herb-seasoned stuffing crumbs
  • 2 tablespoons butter melted

Instructions

  • Heat oven to 375°F.
  • Cook and drain pasta as directed on package, using minimum cook time.
  • In ungreased 2½-quart casserole, mix pasta and all remaining ingredients except stuffing and butter.
  • Cover; bake 20 minutes.
  • Uncover; stir casserole.
  • In small bowl, mix stuffing and butter; sprinkle over top.
  • Bake uncovered about 10 minutes longer or until hot and topping is browned.

Notes & Wine Advice

Quick Variation

Any frozen vegetable mixture can be used, and with so many choices now available, we know you’re likely to keep your favorites on hand.
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Course; Casserole / Chicken / One Pot Dinner

Creamy Pesto-Chicken Casserole

Creamy Pesto-Chicken Casserole

Couverts4
Total time 55 minutes
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Ingredients

  • 2 cups uncooked radiatore nuggets pasta (6 oz)
  • ½ cup chopped drained roasted red bell peppers from 7-oz jar
  • â…“ cup basil pesto
  • ¼ cup fat-free skim milk
  • 1 container refrigerated reduced-fat Alfredo pasta sauce
  • 2 packages 6 oz each refrigerated grilled chicken breast strips, chopped
  • ¼ cup shredded Parmesan cheese 1 oz

Instructions

  • Heat oven to 350°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Cook pasta 9 minutes as directed on package.
  • Drain; return to saucepan.
  • Stir in all remaining ingredients except cheese.
  • Spoon into baking dish.
  • Cover with foil.
  • Bake 35 minutes.
  • Sprinkle with cheese before serving.

Notes & Wine Advice

Quick Variation Although using the refrigerated chicken strips is convenient, you can also use 2½ cups of any cooked chicken.

Make it ahead

Go ahead and cook the pasta the night (or morning) before dinner as directed in step 2. Drain and rinse with cold water. Drizzle with 1 teaspoon olive oil, and refrigerate in a large food-storage plastic bag or container. You can assemble the casserole in 5 minutes!
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Course; Casserole / Chicken / One Pot Dinner

Chicken Enchilada Casserole from Betty Crocker

Chicken Enchilada Casserole from Betty Crocker

Couverts3
Total time 55 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 boneless skinless chicken breast cut into thin bite-size strips
  • ½ medium red bell pepper finely chopped
  • ¼ teaspoon ground cumin
  • 1 can ready-to-serve light Southwestern-style vegetable soup
  • uncooked instant brown rice
  • 1 oz fat-free cream cheese cut into cubes
  • fat-free refried beans from 16-oz can
  • 4 corn tortillas 6-inch
  • â…“ cup shredded reduced-fat mild Cheddar cheese

Instructions

  • Heat oven to 350°F.
  • In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender.
  • Sprinkle with cumin.
  • Stir in soup.
  • Heat to boiling.
  • Stir in rice; reduce heat to low.
  • Cover; cook 10 minutes or until rice is tender.
  • Stir cream cheese into chicken mixture until well blended.
  • Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole.
  • Top with 1 cup of the chicken mixture; sprinkle with 1 tablespoon of the cheese.
  • Repeat 2 times.
  • Top with remaining tortilla; sprinkle with remaining cheese.
  • Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Notes & Wine Advice

Make it ahead

Make the casserole up to 24 hours ahead of baking and store covered in the refrigerator. Since you’ll be baking a cold casserole, expect the bake time to be a few minutes longer.
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Course; Casserole / Chicken / One Pot Dinner

Chicken-artichoke casserole

Chicken-artichoke casserole

Couverts6
Total time 50 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red bell pepper chopped (1 cup)
  • 4 medium green onions sliced (¼ cup)
  • 3 cups chopped cooked chicken
  • 1 can artichoke hearts drained, chopped
  • 1 container refrigerated reduced-fat Alfredo pasta sauce
  • 1 cup shredded Asiago cheese 4 oz
  • ½ cup reduced-fat mayonnaise
  • 1½ cups Romano cheese croutons from 5-oz bag, coarsely crushed
  • Additional sliced green onions if desired

Instructions

  • Heat oven to 350°F.
  • Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
  • In 6- to 8-inch skillet, heat oil over medium heat.
  • Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.
  • In large bowl, mix bell pepper mixture and all remaining ingredients except croutons and additional green onions.
  • Spoon into baking dish.
  • Top with croutons.
  • Bake uncovered 30 to 35 minutes or until hot and bubbly.
  • Sprinkle with additional sliced green onions before serving.

Notes & Wine Advice

Quick Variation If refrigerated Alfredo sauce is not available, use about 1 cup of Alfredo sauce from a jar.

Nutrition values

Calories: 460 kcal | koolhydraten: 20 g | Vet: 28 g | Verzadigd vet: 11 g | Natrium: 890 mg
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Course; Casserole / One Pot Dinner

Root Beer Barbecue Sauce

Root Beer Barbecue Sauce

Couverts2 cups
Deel op Facebook Print Recipe

Equipment

  • blender
  • Saucepan

Ingredients

  • 1 ½ cups root beer
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 can diced tomatoes
  • ½ teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 medium onion diced
  • 2 tablespoons canola oil

Instructions

  • Heat oil in a saucepan over medium-high heat and sauté onions until it start to become translucent.
  • Add the remaining ingredients and allow it to simmer for 45 minutes on low.
  • Allow sauce to cool completely and puree in a blender.
  • Place back in a saucepan and simmer for an hour more.
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Course; Barbecue / Sauce

Beer Barbecue Sauce from Heather Hope

beer barbecue sauce combines rich ketchup, garlic, onion, molasses, mustard, Worcestershire sauce, and smooth beer into a smoky homemade sauce packed with bold savory flavor. The beer adds deep malty richness while the sweet and tangy ingredients create balanced barbecue character.

This homemade barbecue sauce recipe remains popular because it creates thick smoky flavor perfect for grilled meats, burgers, ribs, chicken, and barbecue platters. The combination of beer, brown sugar, honey mustard, and molasses creates rich sweet smoky depth.

Smoky sweetness and savory richness in every spoonful

The popularity of beer barbecue sauce continues to grow because beer adds deep malty flavor while helping balance the sweetness of the ketchup and molasses. Garlic, onion, Worcestershire sauce, and mustard also create layered savory richness throughout the sauce.

Another reason this homemade BBQ sauce recipe works so well is the balance between sweetness, acidity, and smoky heat. Hot sauce and mustard help brighten the flavor while brown sugar softens the tangy edges beautifully.

Slow simmering creates smooth homemade texture

Blending the sauce creates silky smooth texture while allowing all the smoky barbecue flavors to combine evenly. Simmering the sauce slowly also helps deepen the rich caramelized flavor and gives the beer BBQ sauce extra depth.

If you enjoy smoky homemade barbecue sauces, you may also like our Bourbon BBQ Sauce, another rich sauce recipe packed with bold barbecue flavor.

Texture plays an important role in this recipe. The sauce becomes thick, glossy, and smooth while still keeping deep savory barbecue character throughout every spoonful.

The beer also adds subtle richness without overpowering the sauce, making this smoky grilling sauce perfect for glazing meats, dipping, marinating, or brushing onto grilled food.

Perfect homemade sauce for grilling and cookouts

This beer barbecue sauce works perfectly for burgers, ribs, chicken, pork, grilled vegetables, barbecue platters, sandwiches, and backyard cookouts because the smoky sauce pairs beautifully with grilled foods.

The homemade BBQ sauce pairs wonderfully with ribs, pulled pork, grilled chicken, brisket, burgers, fries, roasted potatoes, or smoked sausages.

Proper food handling remains important whenever preparing homemade sauces and marinades. Store barbecue sauce refrigerated after cooling and always use clean utensils during serving. For additional food preparation and food safety guidance, visit the FDA.

Ultimately, beer barbecue sauce delivers smoky sweetness, smooth texture, savory richness, and bold homemade barbecue flavor in an easy sauce recipe perfect for grilling.

beer barbecue sauce and beer BBQ sauce served on a rustic wooden table in a small bowl

Beer Barbecue Sauce

Rich smoky homemade barbecue sauce with beer, garlic, mustard, and molasses.
Couverts4 servings
Preparation 10 minutes
Preparation time:30 minutes
Total time 40 minutes
estimated costs pp $1.50 per person
Deel op Facebook Print Recipe

Equipment

  • blender
  • saucepot
  • Wooden spoon

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup chopped onion
  • 2 tablespoons garlic
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 2 tablespoons honey Dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 teaspoon hot sauce
  • 1 cup beer

Instructions

  • Heat the olive oil in a saucepot over medium-high heat.
  • Cook the onion and garlic for about 4 minutes until softened.
  • Add Worcestershire sauce, ketchup, honey Dijon mustard, molasses, brown sugar, and hot sauce.
  • Season with salt and black pepper.
  • Bring the sauce to a boil.
  • Reduce the heat and simmer uncovered for 30 minutes while stirring occasionally.
  • Remove the sauce from the heat.
  • Stir in the beer.
  • Blend the sauce carefully until smooth.
  • Allow the sauce to cool slightly before serving or storing.

Notes & Wine Advice

Notes

Allowing the sauce to simmer slowly helps create deeper smoky sweetness and richer barbecue flavor.

Serve Tip

Serve this barbecue sauce with ribs, burgers, chicken, pulled pork, fries, or grilled sausages.

Variations

Add bourbon, smoked paprika, chipotle chili, maple syrup, or roasted garlic for deeper smoky richness.

Wine Advice

A bold Zinfandel pairs beautifully with the smoky sweetness of this beer barbecue sauce.

Nutrition values

Calories: 120 kcal | koolhydraten: 24 g | Eiwitten: 1 g | Vet: 2 g | Verzadigd vet: 0 g | Natrium: 480 mg | Suiker: 18 g
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Course; Barbecue / Condiments / Grill / Sauce
Cuisine; American / North America
Season: All Seasons
Diets; Dairy-Free
Occasions Game Day / Summerpartys / Weekend

Stout and Sriracha Beer Barbecue Sauce

Stout and Sriracha Beer Barbecue Sauce

Couverts2 cups
Deel op Facebook Print Recipe

Equipment

  • airtight container

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1/3 cup low sodium soy sauce
  • ¾ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sriracha
  • 2 teaspoons smoked paprika
  • 1 cup Stout
  • 1/3 cup brown sugar
  • 1 teaspoon onion powder

Instructions

  • Add the oil in a pot over medium heat, and allow it to get hot but not yet smoking.
  • Add garlic and stir until fragrant, about 30 seconds.
  • Add all the remaining ingredients and stir until well combined.
  • Allow it to cook until thickened, stirring occasionally for about 15 minutes.
  • Allow it to cool and store in an air tight container in the fridge.
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Course; Barbecue / Sauce