This week's recipe does not fit my "one hour" rule, but it's so finger-looking good, you will forgive me! I had sick babies, yesterday, so it was the perfect day to carve some time out for sauce making.
I made the World's Best Lasagna sauce and built a lasagna for tonight at the same time I made the Chipotle Honey Barbecue sauce for last night's dinner. They both need to simmer for 60-90 minutes, but the prep time is minimal.
My boys will eat anything in the form of a drumstick, so this was family-friendly, even though they tend to balk at anything charred. I only used 1 chipotle pepper (I did wash the seeds out), so the sauce was mild. Since I was in prep mode and I hate waste, I also cut open and washed the seeds out of the remaining chipotle peppers and pureed them with the jarred sauce and measured 1 tsp servings into an ice cube tray to freeze for future meals. I have chipotle chicken faijitas planned next week.
I made a dozen drumsticks and probably have enough sauce for two more meals! All that to say, the prep is WORTH it!
I think Team Pinchback would have settled for a plate full of chicken, but I paired it with corn on the cob, applesauce, and these delicious Crispy Smashed Roasted Potatoes from Mom on Timeout.
It took a little extra time, but we also have a lasagna ready to pop into the oven tonight and enough homemade grilling sauce for a relaxing weekend!