Hey guys, welcome back to Queen Bee food blog. Today I’m gonna tell you about my life before I started this journey.
Ten years ago I could not cook. And I am being serious when I say for the life of me, I COULD NOT COOK. I had no idea what flavors went together whatsoever. And you know what’s ironic about that? My first job was at a kitchen store my Grandmother owned. I knew what every single kitchen utensil was and what they were used for, but I could not use them. I know, seriously?! It was almost like a switch in my brain needed to be flipped for me to connect the two. And as soon as it did, there was no turning back.
The first time I cooked for Ryan, we had just started dating, I was 22. I made him this terrible and disgusting vinegar chicken. I cooked a couple chicken breasts in a crap ton of red wine vinegar in a Le Creuset. I put pickled green beans in it and a lot of pepper. It was the most disgusting thing ever. But Ryan put on a brave face and ate it. Poor guy.
I couldn’t even make a grilled cheese correctly. The pan would be too hot, the outside would crisp up (okay lets be honest, it burned) and the cheese in the middle wouldn’t be melted. So I’d have to pop it in the microwave for a minute and let it melt. Humph.
About six months later, we both decided to uproot our lives and try something new, so we took a chance and moved to Oregon. Roseburg, Oregon was my first home away from home and it will always be the best (and my favorite!) place we’ve ever lived. Oregon is the polar opposite of Nevada. Fresh produce, grass fed beef, and the most fertile soil that can grow anything. Being surrounded by all of that made me really want to learn to incorporate it into our daily lives!
After we got settled in, Ryan started craving some of his Grandma’s home cooking. Grandma Beeson is the matriarch of the family, in her prime she was the best of the best in the kitchen. Her food always told a story, from her Polish upbringing to being a young wife to raising her children.
The first meal I made that was actually good was one of Grandma Beeson’s original recipes, Grandma’s BBQ Chicken. But it’s not your typical BBQ chicken, because it’s not actually BBQ’d. It’s a sweet tomato-ey sauce poured over chicken on mashed potatoes. So good! And sooo hard to screw up. But this recipe really opened my eyes to see what else I could make, because I truly enjoyed it.
From now on, I’ll be posting at least one recipe per week. I hope you guys enjoyed this post, I’ll be seeing you soon!
Grandma’s BBQ Chicken
- 4 Boneless Skinless Chicken Breasts
- 3-4 Tablespoons Olive Oil
- 1 Cup Ketchup
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Water
- 1/3 Cup Packed Brown Sugar
- 1 Tablespoon Worcestershire Sauce
- 1/2 Cup Finely Chopped Onion
- 1/2 Cup Finely Chopped Celery
- 1/2 Teaspoon Garlic Powder
- Salt and Pepper to taste
- Mashed Potatoes
Mix together ketchup, lemon juice, water, brown sugar and Worcestershire sauce. Set aside.
In a Dutch oven, add 2 tablespoons of olive oil and cook onion and celery until onions are translucent, not browned. Take out to cool, once cooled mix it into BBQ sauce.
In the same Dutch oven, heat 2 more tablespoons of olive oil over medium heat. Cook chicken on all sides, take off heat and set aside (It doesn’t have to be done all the way).
Take out chicken and chop into 1-inch cubes. Add back into Dutch oven and add the BBQ sauce. Reduce heat to very low and let simmer until mashed potatoes are ready and chicken is fully cooked.
Serve chicken over mashed potatoes topped with sauce.