copycat famous dave's sauce

 

Famous Dave's–Inspired BBQ Sauce (Savory & Tangy)

Ingredients:

• 1 cup ketchup

• 2 tablespoons soy sauce

• 1 tablespoon Worcestershire sauce

• 1 tablespoon canola or vegetable oil

• 1½ tablespoons brown sugar

• 1 tablespoon apple cider vinegar (adds tang)

• 1 teaspoon yellow mustard or ½ teaspoon dry mustard (adds zip)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika (very important for that BBQ flavor)

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne pepper (optional, but adds Dave’s-style kick)

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Instructions:

1. Combine all ingredients in a saucepan over medium heat.

2. Stir until smooth and bring to a low simmer.

3. Reduce heat and simmer for 10–15 minutes, stirring occasionally.

4. Taste and adjust:

• More vinegar = tangier

• More brown sugar = sweeter

• More paprika or cayenne = bolder/smokier/hotter

Smoky BBQ Dry Rub (Famous Dave’s Style)

Ingredients:

• 2 tablespoons brown sugar

• 1 tablespoon paprika (preferably smoked paprika)

• 1 tablespoon kosher salt (or 2 tsp table salt)

• 2 teaspoons black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon chili powder

• ½ teaspoon cayenne pepper (adjust to your heat preference)

• ½ teaspoon dry mustard (adds a subtle tang)

• Optional: ½ teaspoon ground cumin for a deeper smoky note

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Instructions:

1. Mix all ingredients in a bowl until well combined.

2. Store in an airtight container for up to 6 months in a cool, dry place.

3. Rub generously onto meat (or veggies) before grilling, smoking, or baking. For best flavor, apply the rub and let the meat rest for at least 30 minutes — or refrigerate it for a few hours or overnight.

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Pairing Tip:
Use this rub to season your meat first, cook low and slow, and finish with your BBQ sauce during the last 10–15 minutes of cooking for that beautiful caramelized glaze.

starbucks egg bites

 Instant Pot Sous-vide Egg BItes

Ingredients

Roasted Red Pepper Egg Bites

• 4 eggs
• ½ cup monterey jack cheese (shredded)
• ½ cup cottage cheese
• 1 green onion (chopped, or 1 Tbsp. chopped chives)
• ½ roasted red pepper (chopped)
• ¼ cup spinach (chopped)

Sun Dried Tomatoes + Basil + Feta Cheese

• 4 eggs
• 1/2 cup cottage cheese
• 1/4 cup feta cheese (crumbled)
• 1/4 cup diced sun dried tomatoes
• 1 Tablespoon chopped fresh basil (or 1 tsp. dried basil)

Instructions

• Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside.
• Add eggs, monterey jack, and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, red pepper and spinach and give it a quick pulse to combine.
• Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil. 
• Lower the silicone mold into the Instant Pot. It’s a bit of a tight squeeze, but with the 6-quart Instant Pot, it fit perfectly.
• Place the lid on the Instant Pot and be sure that the vent is set to sealing. Press the MANUAL (high pressure) button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
• Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
• Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.

Notes

These Instant Pot Sous Vide Egg Bites can be stored in the refrigerator for up to 1 week. Microwave for 30 seconds when ready to eat. They can also be frozen and reheated in the microwave for 1 ½ – 2 minutes.

instant pot sous vide egg cups

 Sous-vide egg cups

https://www.platingsandpairings.com/instant-pot-sous-vide-egg-bites-starbucks-copycat/

copy cat qdoba chicken

ummmmm amazing!!!!!!!
this chicken was AWESOME!

we grilled it instead of cooking it on the stove
i served it two ways--

• over rice (could do cilantro lime rice) with avocado, cheese, tomatoes, black olives and black beans, jalapenos
• over baby lettuce with avocado, cheese, black beans, pickled red onions and pickled jalapenos! with a tangy home made vinaigrette (see below) 

Teresa's Tangy Lime Vinaigrette

shake together

• lime juice
• olive oil
• canola oil
• rice wine vinegar 
• salt
• sugar (smidge) 
• cholula!

taste and adjust

Qdoba Copycat Chicken Breasts

Spicy copycat grilled chicken is charred, tender and is great on burrito bowls, burritos, or salads. This home-made version tastes 1000x better for a fraction of the price! 

 CourseMexican

 Keywordadobo, chicken, chipotle,, grilled,, mexican,, qdoba,, recipe

 Prep Time30 minutes

 Cook Time10 minutes

 Total Time40 minutes

 Servings4

 AuthorLayla

Ingredients

• 2 lbs boneless skinless chicken breasts pounded thin
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoons adobo sauce from a small can of Chipotle peppers
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Combine chicken garlic, olive oil, adobo sauce and seasoning in a large bowl (or ziplock bag), cover with plastic wrap. Refrigerate for 30 minutes or up to 2 days.
• Preheat about 1 tablespoon oil in a large pan over medium-high heat. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, about 6-7 minutes per side.
• Remove the chicken ontop large cutting board and allow to rest for at least 5-10 minutes then Slice or chop. Serve in a burrito, in a salad, or on its own!