Kansas City Style BBQ Sauce 

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I have been on a BBQ sauce kind of roll these days. I truly enjoy everything about making it. The smell, the taste testing, the way the sauce completely transforms from a loose mix of ingredients to a beautiful, thick blend which will beautifully compliment fall off the bone BBQ pork back ribs. ( Yup my mouth is watering! )

This recipe does make a fairly large batch and can be frozen or if you’re like me and also love canning, this recipe can easily be doubled or tripled and canned.

  • 1 3/4 cups ketchup
  • 1/3 cup lightly packed brown sugar
  • 5 1/2 tbs molasses
  • 3 tbs apple cider vinegar
  • 2 1/2 tbs white wine vinegar
  • 3 tsp yellow mustard
  • 1 cup finely chopped onion
  • 5 large garlic cloves, minced
  • 3 tsp chili powder
  • 1/2 tsp seasoning salt
  • 1/4 – 1 tsp cayenne, according to heat preference
  • 1/4 cup butter
  • 2 tbs oil
  • Heat oil in a large pot over medium heat. Cook onions for 3 minutes or until tender. 
    1. Add garlic and cook for 30 seconds.
    2. Add all other ingredients and mix well.
    3. Cover with a lid or splatter lid, reduce heat a bit so thensauce is at a medium simmer.
    4. Simmer until sauce is reduced to half. Approximately 30 minutes. 
    5. Remove from heat and using an immersion blender, blend the sauce until smooth.
    6. Will keep for 1 month in the fridge and is excellent for canning!

    Bold & Beautiful BBQ Sauce

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    BBQ  sauce is a really fun thing to make at home and much healthier than store bought. I spent my afternoon adding spices and tasting the sauce until it was right and I am very happy with the final results!

    I used 1 tsp of the crushed red chili peppers and it had a nice kick of heat to it, if you prefer less spice I recommend using 1/2 tsp.

    • 1 cup ketchup
    • 1/2 cup chicken stock
    • 2 tbs soy sauce
    • 2 tbs worcestershire
    • 1/4 cup white wine vinegar
    • 1/2 tbs lemon juice
    • 1 tbs cooking molasses
    • 6 tbs brown sugar
    • 1/2 tsp chili powder
    • 3 tsp smoked pepper
    • 1 tsp fresh cracked black pepper
    • 1/8 tsp cinnamon
    • 1/2 tsp seasoning salt
    • 1/2 – 1 tsp crushed red chili peppers (optional)
    • 1/2 tsp butter
    • 2 large Bay leaves
    • 3 tbs chopped red onion
    • 6 garlic cloves, roughly chopped
    1. In a large pot over medium high heat bring all ingredients to a boil.
    2. Reduce to a simmer for 30 minutes, stirring occasionally .
    3. Remove from heat and blend with an immersion blender.
    4. Strain through a fine mesh strainer to remove any chucks.

    ***Store in fridge for up to a month***

    Garlic Asiago Chicken Burger Sauce

    So it’s a lazy Sunday for The Dude and I today. We had a busy week and I didn’t feel like making anything that requires a lot of effort. Battered chicken burgers it was and to go with it I whipped up a sauce that turned out really good! Just make sure you’re not having any conversations after you eat this.

    • 1/2 cup sour cream
    • 3 tbs real mayonnaise
    • 2 tsp fresh lemon juice
    • 1 tsp lemon zest
    • 1/4 cup + 1 tbs grated asiago
    • 4 – 6 cloves garlic depending on personal preference
    • 3/4 tsp fresh cracked pepper
    • 1/2 – 3/4 tsp seasoning salt
    1. Chop garlic into large chunks.
    2. Add all ingredients into a blender ( I used my magic bubullet ) and blend until well garlic is completely blended into the sauce.
    3. Let sit for minimum 1 hour. Drizzle onto bun or chicken burger, use as a sauce for chicken wraps or as a dip.

    Will keep for 1 week in the fridge if it will last that long.

    Sharp & Creamy Cheese Sauce

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    When I was younger and totally inexperienced in the kitchen, my second cousin came over one day to teach me how to make a Bechemel Sauce and she told me this is your starting point for cream sauces and soups. She told me to play with it and see what I can come up with. This cheese sauce is probably the best thing I make with it and I have perfected it over the years. The Dude favors it as a mac n cheese dish with some steamed broccoli tossed in, yum!

    • 2 tbs butter
    • 2 tbs flour
    • 3/4 coffee cream
    • 3/4 chicken stock
    • 2 large garlic cloves, minced
    • 1/4 tsp pepper
    •  1/2 tsp paprika
    • 1/4 – 1/2 tsp cayenne 
    • 1/8 tsp turmeric  ( this is for color only, it isn’t mandatory but I love the yellow it gives the sauce )
    • 1/2 tsp seasoning salt 
    • 2 tbs fresh grated parmesan 
    • 3 cups old cheddar
    1. In a medium sized pot add the butter and garlic. Melt over medium heat.
    2. Once the butter has melted whisk in the flour, pepper, paprika, cayenne, turmeric.
    3. Pour cream and stock into the butter and flour mixture ( aka Bechemel Sauce ) whisking continuously until it begins to thicken.
    4.  Add the parmesan and cheddar, 1 cup at a time and stirring constantly.
    5. Once your desired thickness is achieved, remove pot from the burner and stir in the salt.

    This sauce can be used for Scalloped Potatoes, Mac n Cheese or just for pouring over steamed veggies.

    Best Tzatziki Sauce

    Another mouthwatering classic. Tzatziki is one of my personal favorite sauces and it’s something I’ve been itching to make. So with a little bit of love it created this recipe and I’m very pleased with how it came out.  The Dude and I prefer a very thick tzatziki sauce and sometimes the only way to get what you want is to make it at home.

    I want to add a note before we start. This recipe has to be planned ahead of time as the Greek yogurt has to be strained and this takes many hours. As in 8 hours. If you skip this important step you will end up with a watered down tzatziki soup instead of a super thick clingy sauce.

    • Cheese cloth
    • 2 cups (500 ml container) greek yogurt
    • 1 English cucumber, seeded and grated
    • 1 tsp fresh lemon zest
    • 1 & 1/2 tsp lemon juice
    • 1/4 cup to 3/4 cup of cream depending on how thick you want it. I would add it in small amounts. Additional cream may be needed after refrigeration as it thickens up when cooled.
    • 2 med sized garlic cloves, minced
    • 4 tsp cucumber juice
    • 2 tsp dill
    • 1/2 tsp pepper
    • 1/2 tsp seasoning salt
    1. Line a mesh strainer with cheesecloth and put the Greek yogurt in. Place the strainer over a glass measuring cup and leave it for approximately 8 hours on the counter or until you have about 1/2 of a cup of liquid in the measuring cup. You may want to do this step just before bed. Room temp is important as the liquid will stay locked in if it is kept cold.
    2. Cut the cucumber in half and using a spoon gently scrape out the seeds as they contain a lot of water and will make your sauce runny. Using a cheese grater, shred the cucumber.
    3. Sprinkle 1 tsp of salt over the shredded cucumber and allow it to sit for about 10 minutes. This step causes the cucumber to sweat out lots of its unwanted water. Cut a square of cheese cloth and put the salted cucumber in the middle. Fold the sides up and tie with a piece of string, rope or whatever you have availble. It should resembl a little sack.
    4. Over a small bowl squeeze the cucumber sack until you have approximately 1/3 of a cup of water and the cucumber feels much dryer. Keep the cucumber juice as you will be using some of it for extra cucumber goodness in the sauce.
    5. In a medium sized bowl mix together the strained yogurt, cucumber, lemon zest, lemon juice, dill, garlic, cucumber juice, pepper and salt to taste.

    Use right away but for best results allow it to sit for at least 1 hour. The more time it sits the better!

     

     

     

     

     

    Pizza Sauce with Pizzaz!

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    You know what they say about assuming!

    Usually it doesn’t work out very well. The worst part is having to admit it. Well for once assuming worked out in my favor and I now have a written record of it too!

    The Dude and I wanted to make pizza over the weekend and we decided that as good as the sauce we’ve been using tastes it was just too thick. Some people like a really thick sauce like that but for us. We decided since we really like my marinara recipe, maybe it will make for a good pizza sauce substitution. Assuming I had everything I needed I screwed up and didn’t buy some stuff that I sort of really needed to make the Marinara, I decided to just wing it and hopefully things work out. And the did! I ended up making this beautiful pizza sauce. It had the perfect consistency and lots of flavor! I was quite pleased with myself I must say!

    You will get a very large batch out of this sauce. Enough for 4 pizzas. If you do not need that much sauce you can always freeze the left overs so you don’t have to make it next time or simply half the ingredients.

    • 2 cans ( 398 ml) fire roasted diced tomatoes
    • 2 cans ( 5.5 oz) tomato paste
    • 1/2 cup onion, chopped
    • 1/2 cup celery , chopped
    • 6 large garlic cloves, chopped
    • 2 medium sized red thai peppers, chopped (optional)
    • 1/2 tbs dried oregano
    • 2 tsp dried basil
    • 2 tsp fennel seed
    • 3 lg bay leaves
    • 2 tbs oil
    • 2 tbs butter
    • 1 packet of sweetener
    • salt and pepper to taste

     

    1. In a large pot melt butter into oil. Once hot add the onion, garlic, celery, red thai peppers if you are using them, fennel seeds, oregano and basil. Cook until tender.
    2. Add diced tomatoes and tomato paste into the pot and blend with an immersion blender or if you have a stand up blender or a food processor pour everything in and blend to desired consistency.
    3. Return to pot, add bay leaves and simmer on med-low for an hour stirring occasionally. Adjust salt and pepper.

    Fire Roasted Marinara

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    If you’re looking for that perfect thick and flavorful yet quick, easy and affordable Marinara sauce..you may have just found what you are looking for. Unlike some of my recipes that I have found and am currently still trying to find in some cases, this one was the first one I chose to experiment with and it was a winner. It was love at first taste. I know when The Dude gets that look on his face that we have struck gold!

     

    • 2 cans (398 ml) fire roasted tomatoes
    • 3 cans (5.5 Oz) tomato paste
    • 1/2 cup chicken stock
    • 6 tbs olive oil
    • 1/2 cup finely chopped onion
    • 6 large cloves of garlic, chop them into 3 large pieces. Don’t worry about how small you chop them because they are getting blended anyways.
    • 3 tbs chopped fresh parsley
    • 1 tbs chopped fresh oregano
    • salt & pepper to taste

     

    1. In a large bowl combine all ingredients except for the onions and oil and blend together with an immersion blender until all the chunks are gone. A regular blender or food processor works too.
    2. Over medium heat add oil to a large stock pot. Once oil is hot add the onions and cook until tender.
    3. Reduce heat to low, add the blended tomato mix and whisk until oil is incorporated in the sauce. Let simmer for 30 minutes stirring occasionally. I would use a splatter screen over this one. It’s pretty thick and when the bubbles pop they make a mess! Red marinara splatters everywhere! And it travels far distances, you’ll be finding it for a while lol. If you don’t have a splatter screen you could always put a piece of paper towel over the top of the pot and use a wooden spoon or something similar to keep it from falling in. You might have to change it up half way through the simmer but it’s better than cleaning the mess up.
    4. Once the 30 minutes is up you can remove it from the heat and let it cool. From here you can use it as a dip ( The Dude uses it as a dip for everything when it’s available ) it’s great for a ravioli bake and so on.