GRIDDLED TEXAS TOAST
Provided by Robert Irvine : Food Network
Time 10m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Warm a griddle or nonstick pan over medium-high heat. Then add 1 tablespoon butter until warmed. Next, add the bread in batches to the griddle and allow to brown or crisp on the first side, 1 to 2 minutes. After browning, flip the bread and repeat the process on the second side. Season with salt and pepper. Remove after browning and serve.
GRILLED KANSAS CITY SMOTHERED BBQ CHICKEN
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil, reduce to simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature. Reserve 1/2 cup of sauce and pour remaining sauce in a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes. Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade. Brush each chicken breast with some of the remaining BBQ sauce. Top with sliced mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or meat thermometer reads 170 degrees F. Unwrap foil packets and place two slices of provolone cheese over the top of each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh parsley or cilantro and serve.
SUNNY'S BBQ BUFFALO CHICKEN ON TEXAS TOAST
Steps:
- For the toast: In a large pan on medium heat, add the butter and garlic. Cook until the garlic is fragrant, about 4 minutes. Add the toast, soaking up a bit of the butter on one side, then flipping it to the other side to soak up the rest. Toast on one side until a peek beneath reveals a golden toasty color, then flip and toast the other side as well. Remove the toast to a plate.
- For the sauce: In the same pan, add the butter, onions and bell pepper. Cook, stirring, until tender, about 2 minutes. Season with salt and pepper, then add the ketchup, brown sugar, chicken stock, beer, hot sauce, garlic powder, paprika, chile flakes and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, 8 to 10 minutes.
- Add the chicken to the sauce and stir to coat and re-heat. Spoon over the toast and serve.
SMOKED, SPICE RUBBED, TEXAS-STYLE BRISKET ON TEXAS TOAST
Steps:
- Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
- Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
- Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
- When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
- Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
TEXAS TOAST
Provided by Bobby Flay
Categories side-dish
Time 1h5m
Yield 12 to 15 servings
Number Of Ingredients 4
Steps:
- Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.
SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
SMOTHERED GRILLED CHICKEN BREAST
A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
Provided by BamaBelle30
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken breast with Lawry's seasoning salt.
- Place on grill cook over medium heat until done.
- Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease.
- Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender.
- Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce.
- Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese.
- Place cookie sheet with chicken back on grill just long enough to melt cheese.
Nutrition Facts : Calories 613.5, Fat 40, SaturatedFat 16.2, Cholesterol 143.5, Sodium 1448.3, Carbohydrate 14.8, Fiber 1.7, Sugar 4.6, Protein 47
More about "smothered bbq chicken on texas toast food"
BARBECUED CHICKEN ON GARLIC TOAST | LIFE TASTES GOOD
SMOTHERED GRILLED CHICKEN (TEXAS ROADHOUSE STYLE) WITH …
From youtube.com
Author Bacon Up Bacon GreaseViews 848
BBQ CHICKEN ON TEXAS TOAST – WHAT'S FOR DINNER MOMS?
From whatsfordinnermoms.com
Estimated Reading Time 1 min
SMOTHERED CHICKEN TEXAS ROADHOUSE RECIPE (COPYCAT) – HOTSALTY
From hotsalty.com
SMOTHERED BBQ CHICKEN – AT HOME WITH SHAY – GLUTEN FREE
From athomewithshay.com
BBQ BACON AND CHEDDAR SMOTHERED CHICKEN RECIPE
From homechef.com
SMOTHERED BARBECUED CHICKEN FROM LANA’S COOKING
From lanascooking.com
TEXAS ROADHOUSE SMOTHERED CHICKEN [RECIPE] - JULIE'S …
From juliescafebakery.com
SMOTHERED BBQ CHICKEN ON TEXAS TOAST - PINTEREST
GRILLED CHICKEN SANDWICH ON TEXAS TOAST - YOUTUBE
From youtube.com
SMOTHERED BBQ CHICKEN | ALLRECIPES
From allrecipes.com
TEXAS ROADHOUSE SMOTHERED CHICKEN - MOMMY CONVOS
From mommyconvos.com
SUNDAY DINNER: TEXAS TOAST GRILLED CHICKEN SANDWICHES
From sheknows.com
THE 20 BEST TEXAS BARBECUE RESTAURANTS FROM THE NEW GENERATION
From nytimes.com
SMOTHERED BBQ CHICKEN ON TEXAS TOAST - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love