Dee's Barbecue Sauce
- 1 can tomato paste
- Just a touch of apple-cider vinegar
- Orange marmelade*
- Brown sugar spenda*
- Black pepper*
- White pepper*
- Cayanne pepper*
- Grated orange peel*
- Liquid Smoke*
- Onion salt*
- Fresh crushed garlic* (to taste, but I use enough to kill all of Transylvania)
Mix all ingredients together, stirring well. Ingredients that are asterisked should be added to taste and should be adjusted as needed. I accidentally added too much vinegar and had to tone it down with the splenda. If you go easy on the vinegar you might not need the splenda at all. Feel free to leave out or add any spices you like or don't like. I promise I won't have the Cooking Police come after you.
I Don't Have a Clever Name For This Recipe Yet, But It's Freaking Yummy, Trust Me
Cooking time: Hours if you have to chop the raw chicken and snow peas yourself. It drives me nuts when I watch Rachel Ray's "30 Minute Recipes" -- yeah, right. It takes 30 minutes if you have minions to do your chopping for you. If you don't, plan on 30 hours!
- Chicken thighs (uncooked, chopped into bite size pieces)
- Shrimp (uncooked, peeled, deveined, tails off)
- Roasted Peanuts (these are optional, but I thought they really added a spark to the recipe)
- Snow peas (uncooked, chopped into bite size pieces)
- Flour, red pepper, black pepper
- Dee's Barbecue Sauce
Mix the flour and spices together. Coat the chicken and shrimp in the flour mixture and stir fry in oil until the chicken no long clucks and the shrimp stop whining about how hot the pan is. Add in the barbecue sauce and peanuts and stir until warm. Last, add the snow peas and cook until al dente.
Nom, nom, nom, nom, nom, nom!