BBQ Sauce

Preface:
I like to make condiments like salad dressing and BBQ sauce from scratch cuz it's cheap and easy. We really liked this BBQ Sauce recipe so I thought we'd share it with those we love. I don't want to speak for your pantry, but I think most of the ingredients are pretty common so you can whip it up quick and easy for a Sunday dinner. Ready in about 25 mins.

Ingredients:

1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
1 dash tabasco sauce
1 tsp garlic powder
1/4 tsp mustard powder (which I didn't have so I used brown mustard)
1/4 tsp salt
1 tsp dried onion flakes

Mix all ingredients into a small saucepan and bring to a simmer. Let simmer on low for about 15 minutes (stirring every five minutes or so).

Original recipe found here

By, Michelle

Honey Lime Grilled Pork Tenderloin with Citrus Salsa

This recipe was in the December 2009 issue of Sunset Magazine. We tried it and it's fabulous. I like it better with the citrus salsa, but Sheldon likes it better with out so I think it's just a matter of taste. I am definitely a citrus lover (especially limes!).

Time: 45 minutes. Try pairing this bright citrus salsa with chicken or fish as well as pork.

Total: 45 minutes
Yield: Serves 4


Ingredients

1 pork tenderloin (about 1 lb.)
2 1/2 teaspoons extra-virgin olive oil, divided
1 1/2 teaspoons finely shredded lime zest
1/3 cup fresh lime juice (from about 3 limes)
1/4 cup honey
1 1/4 teaspoons kosher salt, divided
1 small Meyer lemon, cut in half horizontally, ends trimmed
Peeled segments from 4 pink grapefruits, drained
Peeled segments from 2 navel oranges, drained
1 teaspoon chopped fresh thyme leaves
1/4 cup chopped roasted, unsalted pistachios

Preparation

1. Preheat a grill for medium heat (350° to 450°). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.

2. Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145°, about 20 minutes.

3. Let lemon cool, remove seeds and central white core, and chop finely. Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.

4. In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.

5. Slice pork, brush with thickened glaze, and serve with citrus salsa.

By, Michelle

Spice-Rubbed Chicken with Black Bean Salsa

Spice-Rubbed Chicken with Black Bean Salsa

This recipe was kinda tedious with all the chopping of veggies, but it was really good (and healthy- only 325 calories per serving). Sheldon and I love grilled chicken with a salsa topping and this is a great addition to our recipe book.

Salsa:

1 large tomato, diced
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/2 cup diced red onion
1 (15 oz) can black beans, rinsed and drained
3 T. finely chopped fresh cilantro
1 lime, juiced


Chicken:

4 (5 to 6 oz) boneless, skinless chicken breasts
Olive Oil


Dry Rub Mix:

2 tsp chili powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cocoa powder
1/4 tsp. cinnamon
1/4 tsp. cayenne


1. For the salsa: In a large bowl combine tomato, cucumber, bell pepper, onion, beans, cilantro and lime juice. Season with salt and pepper to taste. Set aside.

2. Preheat grill to medium (300-350 degrees F). Brush chicken lightly with oil. Rub chicken with dry rub mix. Place chicken on grill. Grill 6-8 minutes per side or until an instant read thermometer registers 165 degrees F. Serve with black bean salsa.

Serves 4

By, Michelle

Tomato, Avocado, Feta Chicken

While I'm at it I might as well add this other favorite summertime grilled chicken recipe. It's one we kinda made up so the amounts aren't really exact. We typically use one avocado/tomato for the two of us.

Topping:

Mix together equal amounts of chopped tomatoes, chopped avocados and crumbled feta cheese. Add salt, pepper and lime juice to taste.

Grill or bake chicken breasts. Add topping and serve. Yummm.

By, Michelle

Fish Tacos

Ingredients 

Tacos:

1 pound mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 torillas (we use white corn, but you can also use flour)

Cream Sauce:

1/4 cup sour cream
1/4 cup (or a little less) mayonnaise
add in some cilantro and lime juice to taste

Garnish:

shredded cabbage
salsa

Directions

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Make cream sauce.

Heat non-stick pan (or grill if you so desire) to medium high heat. If using pan I recommend putting a little olive oil in it. Remove the fish from the marinade place onto a hot pan, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Divide the fish among the tortillas and garnish with the white sauce, salsa and cabbage to taste. You can also use hot sauce, thinly sliced red onion, or green onion.

Mine needed a little salt as well. I'm not sure if that's because I made the tortillas or not so I didn't add salt to the recipe but it may need it.

By, Michelle