Homemade Tangy Barbecue Sauce Recipe

There's just something satisfying about making your own basic ingredients. Yes, it's "normal" and oh-so-simple to pick up a jar of your favorite barbecue sauce off of the store shelves. I've done it. I have my favorites. But knowing exactly what is in my delicious sweet, sticky, spicy sauce makes me feel that much better about what I'm eating. (Even if there is a lot of sugar involved. :D)  

Homemade Tangy Barbecue Sauce Recipe

recipe adapted from Tasty Kitchen

Makes 4 cups sauce 

Ingredients

1-1/4 cup brown sugar

1-1/4 cup ketchup

1/2 cup red wine vinegar

1/2 cup water

2 Tbsp Worcestershire sauce

2-1/2 tsp ground mustard

2 tsp paprika

2 tsp chili powder 

2 tsp Italian seasoning 

1-1/2 tsp salt

1 tsp pepper 

Directions

In a large mixing bowl combine all ingredients and whisk together until even. Store in an airtight container in the refrigerator (or freeze)

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Fresh Cranberry Sauce Recipe

That jellied cranberry sauce from a can has always weirded me out. I might take a bite or two just to be polite, but that was it. My life has been changed by this fresh cranberry sauce, though! SO easy, perfectly tart, and the best compliment to those turkey dinners and hot panini sandwiches. I'm never going back. It is easy and fun to learn to cook  with fresh ingredients, and the taste will knock the pants off pre-packaged and processed meals.  

Fresh Cranberry Sauce Recipe

recipe adapted from Ocean Spray

Serves 6-10

Ingredients

1/2-1 cup sugar (depending on taste and tartness)

1/2 cup water

1/2 cup orange juice

1-12 oz bag fresh cranberries, rinsed

Directions

In a 2 quart sauce pan, combine sugar, water and orange juice and bring to a boil. Add in cranberries. Maintain a slow boil, stirring frequently. Cook approximately 15 minutes or until desired consistency is reached. Serve warm or refrigerate and serve chilled. 

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Spicy Barbecue Skillet Chicken Recipe

It just so happened to be a Friday night when we didn't want pizza. I know, I can't believe those Fridays even exist. (I think it probably had a lot to do with the fact that I didn't plan ahead for the pizza dough and defrosting the frozen mozzarella, but let's not split hairs.) I had no idea what to make for dinner, despite my freezer and pantry full of food items. 

Suddenly, I had a desire for chicken and potatoes. Sounded plain and simple. But as I started defrosting the chicken this brilliant combination of spicy and sweet barbecue sauce occurred to me. PERFECT! Kevin and I loved this meal. It was fast and easy to prepare, and will have you to the table with 20 minutes. 

Spicy Barbecue Skillet Chicken Recipe

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

2--4 oz boneless skinless chicken breasts (or 4-6 chicken tenderloins)

2 Tbsp ketchup

2 Tbsp barbecue sauce

1 tsp Worcestershire sauce

1 tsp Sriracha hot sauce 

1/2 tsp garlic powder

1/2 tsp chili powder

salt

pepper

Directions

Heat a large skillet to medium heat on the stove top.

Pound out chicken breasts to even thicknesses. 

In a small bowl, stir together remaining ingredients. Using a pastry brush, brush both sides of each piece of chicken with the barbecue sauce. Once the skillet is preheated, add chicken to pan and cook 5-7 minutes on each side, or until insides are no longer pink. 

Serve alongside skillet potatoes and steamed broccoli. 

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Sugar Free Cinnamon Applesauce Recipe

You may have seen the other applesauce recipes I've posted in the past. Those are all delicious, but this one takes the cake because it has the fewest ingredients and absolutely no sugar. It's fast and easy, and amazingly delicious--especially during apple season.


Sugar Free Cinnamon Applesauce Recipe

recipe by adorkablerecipes.blogspot.com

Makes about 7 cups 

Ingredients  

10-12 medium apples (Ida Red are perfect) 

2 tsp cinnamon

2 cups water

Directions

Peel and core apples. Cut into quarters (or smaller for a faster cooking time.) Add to a 5 or 6 quart pot and stir in cinnamon and water. Turn burner to high and bring to a boil. Stir and reduce heat to medium. Stirring occasionally, cook 5-10 minutes. Begin breaking apart apples with a potato masher or spoon. Reduce heat to low and simmer for another 10-20 minutes, stirring now and again, continuing to break down apples. (Secret tip--Using a wire whisk will result in a smoother sauce. Love it.) Cook until your desired consistency is reached.   

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Sweetened Whipped Cream

I love me some Cool Whip and anything dairy that comes out of an aerosol can, but there is nothing quite like freshly whipped cream. Seriously. Friends, this is so fast and easy to make, you'd really be selling yourself (or your pie) short, without sweetened whipped cream.

Sweetened Whipped Cream Recipe
recipe from The Betty Crocker Cookbook


Makes 2 cups whipped cream


Note: Always start with cream right from the fridge, and if possible chill your bowl and beaters in the freezer for 10 minutes until cold to the touch. Recipe may be halved.

Ingredients
1 cup heavy whipping cream
2 Tbsp granulated or powdered sugar
1 tsp vanilla

Directions
In chilled medium bowl, beat all ingredients with electric mixer on high speed until soft peaks form. Do not over beat.

Refrigerate until ready to use.

Prepare for deliciousness.


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Cinnamon Pear Sauce Recipe

In this "fruit belt" of Western New York, we have generous friends with fruit trees filling their yards, dropping ripe pears left and right. We've had at least 15 pounds of pears shared with us in the last week, and pear sauce was a beautiful way to use some of the pears up (particularly those that were a bit hard, or too soft, or just plain imperfect.) 

This was my first attempt and taste of pear sauce and I have to admit--I'm hooked!

Cinnamon Pear Sauce Recipe

recipe by adorkablerecipes.blogspot.com

Makes about 5 cups 

Ingredients

15-20 small pears, peeled and quartered 

3/4 cup water

2 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp brown sugar

Directions

Place quartered pears in a 4-6 quart pot. Add in water, cinnamon, nutmeg and brown sugar. Stir until evenly combined. Turn burner to high heat and allow the water to boil. Turn down to medium-low and cover. Cook for 30-45 minutes, stirring occasionally. Reduce heat to simmer, remove lid and use a potato masher to begin mashing the pears. Simmer up to an hour, mashing periodically until sauce reaches desired consistency.  Allow to cool completely before storing in airtight containers.     

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Rhubarb Sauce Recipe

I am a bit new to the rhubarb thing. I hadn't even heard of this vegetable/fruit/anomaly until Kevin's family introduced me to Strawberry Rhubarb Pie. It was delicious, but I still wasn't sure what part the rhubarb played in the pie. It seemed like a strange filler to me. 

Thankfully, when we were given 15+ stalks of fresh rhubarb from a friend's garden, my husband had loads of ideas--sauce, jam, muffins, cakes. The sauce intrigued me. What would you use this sauce for? I quickly heard my answer--"It's great on top of pancakes or vanilla ice cream or yogurt or just on its own." I started researching recipes and discovered how easy this was going to be.

Sure enough, with 3 ingredients and within 10 minutes I had a beautiful, delicious sauce. This is one of the easiest recipes of all time and totally worth it! Now, to go make some vanilla ice cream!

Rhubarb Sauce Recipe

recipe by adorkablerecipes.blogspot.com

Makes 3 cups 

Ingredients

8 cups rhubarb (8 large stalks)

1/2 cup plus 2 Tbsp sugar 

1/2 cup water

Directions

Chop rhubarb into small (1/2 inch or less) pieces. Combine rhubarb, sugar and water in a large pot. Turn burner on high heat until water begins to boil. Lower heat to medium-low and cook for 10 minutes, stirring frequently. Cook until no large pieces of rhubarb remain. Taste the sauce, adding additional sugar until desired sweet to sour ratio is attained. Store in an airtight container. Serve warm or cold, on its own or as a condiment for meat, a topping for dessert, etc. 

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Broccoli Fettuccine Alfredo

I love being able to whisk together a creamy alfredo sauce in no time. Once you've mastered the skill of making a roux (combining equal parts flour and butter, whisking in liquid until thickened), you have got a serious skill under your belt. 

This dish was exactly what Kevin and I love about home cooked meals and my Italian heritage. Vegetables, pasta, and cream sauce--how could you go wrong??

Broccoli Fettuccine Alfredo

recipe by adorkablerecipes.blogspot.com

Serves 2-3

Ingredients

4 oz fettuccine noodles

1 cup frozen broccoli

1 large clove garlic, minced

2 Tbsp onion, finely chopped

3 Tbsp butter

3 Tbsp flour

1-1/2 to 2 cups milk 

1/8 cup Parmesan cheese

Salt

Pepper

Directions

Boil water in large sauce pan. Cook fettuccine noodles to al dente (10+ minutes).

Heat a 3 quart sauce pan to medium heat. Add in butter. Saute onions and garlic. Sprinkle in flour and whisk together. Mixture will be thick. Whisk in 1 cup milk until flour mixture is evenly combined and no lumps remain. Stir in another 1/2 cup milk. Turn heat down to medium-low. Stirring occasionally until it begins to thicken. If it becomes too thick, stir in extra milk and cook over low heat. Stir in Parmesan cheese and salt and pepper. Simmer on low while pasta cooks. 

Cook frozen broccoli on stove top or in microwave according to package directions. When all ingredients are cooked, drain pasta and broccoli and stir into sauce. Serve. 

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Creamy Sausage and Pepper Pasta

Creamy Sausage and Pepper Pasta 

recipe by adorkablerecipe.blogspot.com

Serves 2-3

Ingredients

2 cups short cut pasta

canola oil

2 large smoked sausages, sliced

1/2 onion, chopped

1/2 green pepper, chopped or sliced

2 cloves garlic, minced or grated

salt

pepper

1/2 tsp Italian seasoning

1-1/2 cup pasta sauce (your favorite!)

1/2 cup half and half 

Directions

Boil water in a 2 or 3 quart sauce pan. Cook pasta of choice. 

Heat a large skillet over medium heat, drizzle with canola oil. When pan is hot, add sausage slices. Cook for 2 minutes on the first side. Stir/turn slices and add onions and peppers. Cover pan and cook 5 minutes. Stir. Add in garlic, salt, pepper, and Italian seasoning. Cover pan once more and cook until peppers are softened. Stir in pasta sauce. Stir in half and half. Add up to 1/4 cup pasta water (water from the cooking pasta pot) to reach desired consistency. 

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Vegetable Pasta Sauce (Slow Cooker)

I have nothing against canned pasta sauce. In fact, the Meijer brand is really quite delicious. I am known for frequently jazzing up the jarred variety with various vegetables or sauteed garlic or sausage, but sometimes I have a craving for an true homemade variety. (True as it can be when you're using canned tomatoes and a crockpot, that is.) This slow cooked sauce smells delicious all afternoon and goes together in minutes. 

Homemade Vegetable Pasta Sauce (Slow Cooker)
recipe by adorkablerecipes.blogspot.com
serves 6

Ingredients
1--28 oz can crushed tomatoes
1--8 oz can tomato sauce
2 cloves garlic, minced
1/2 small onion, finely chopped
1 carrot, shredded
1/2 green pepper, chopped
1/2 tsp pepper
1 tsp basil
1 tsp oregano
salt, to taste
pinch of crushed red pepper

Directions
Combine all ingredients into a 4 quart Crockpot and cook on low 3-4 hours. Serve over freshly cooked pasta.

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Sausage and Peppers Over Pasta

This one pot dinner (well, two I guess because of cooking the pasta) is absolutely delicious. That is, assuming you love Italian staples like sausage, green peppers, garlic, onions, and of course spaghetti. I came up with the idea this morning, knowing Kevin had mentioned sausage as a desired main dish for the week.

Ingredients (for 2)

2 sausage links, sliced

1 green pepper, sliced

1/4 large onion, sliced

2-3 garlic cloves, minced

pasta sauce, homemade or store-bought (I like Prego. Or Meijer brand.)

Spaghetti (desired amount)

Heat a large skillet to medium heat. Add 2 Tbsp oil. Saute onions, peppers, and garlic until soft and fragrant. Push the vegetables to the side of the pan. Add sausage slices and let them brown on each side. Stir skillet contents together, being sure to scrape up the browned bits of sausage to add flavor. Pour in 1-2 cups pasta sauce. Heat through.

Meanwhile, cook pasta. Drain and stir into sauce. Serve and enjoy!

Crockpot Applesauce

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My neighbors apparently have an apple tree growing in their yard and they have given me three bags filled with these indisputably all natural apples that are best used for cooking. I definitely knew I would need to use these for applesauce. Kevin loves applesauce and I drool over the homemade version. I like mine overflowing with cinnamon and quite chunky. But that's the beauty of making your own sauce--you can tweak it to suite your tastes.

Peeling two bags of apples is a little bit of a pain, I'm not gonna lie, but it is so worth the effort. I found this crockpot version over at A Year of Slowcooking (who's author, Stephanie, was just featured on Good Morning, America in celebration of her newly released crockpot cookbook--Make It Fast, Cook It Slow.) I don't mind standing over stove and monitoring a small 2 quart batch of applesauce, but after experiencing the 6 qt stock pot experience, I was all for the slow cooker!

I altered Stephanie's recipe which indicates the use of 4 large apples, and multiplying the ingredients by 5 (as I used about 40 small apples which could be translated into 20 large.)

40 small apples, peeled, cored and quartered

Juice from one lemon

4 tsp cinnamon (I realize this is a bit more than I needed, but I love cinnamon!)

1/4 cup brown sugar

1 1/4 cup water

Mix all ingredients in a large slow cooker and cook on low for 4-6 hours. When apples are tender mash/break apart with a potato masher or a fork.

This many apples yielded 14 cups of apple sauce.

Mmmm, mmm, good.

Burgers with Garlic-Black Pepper-Parmesan Sauce

Once again, I followed through on Rachael Ray's "What's For Dinner Tonight."  I am providing you all with the full recipe but you must know that I whipped this up rather last minute and didn't have time to roast the tomatoes and because I prepared the sauce from memory I forgot completely about the balmasic drizzle.  However, the garlic sauce turned out beautifully--much like an alfredo sauce.  Mmmm. :)  

2 vine-ripened tomatoes (for four burgers), sliced about 1/4-inch thick

4 tablespoons EVOO – Extra Virgin Olive Oil, divided

Salt and ground black pepper

2 pounds coarsely ground sirloin (or any ground meat of your choice. And I only use 1 lb for four burgers.  RR goes a little overboard in my opinion.)

3 tablespoons butter

2 cloves garlic, finely chopped or grated

2 tablespoons flour

1 cup milk

1/2 cup grated Parmigiano Reggiano cheese

4 Kaiser rolls, toasted

1 head red leaf romaine lettuce, shredded

8 to 10 leaves basil, thinly sliced, for garnish

1/4 cup balsamic drizzle

Preheat oven to 325ºF.

 

Arrange tomato slices on a screen set over a sheet pan and drizzle with about 2 tablespoons EVOO, some salt and pepper. Roast the tomatoes until tender and caramelized, about an hour. Reserve.

 

When the tomatoes are ready, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the pan is heating up, combine the sirloin with some salt and pepper, and form into 4 patties. Cook the patties in the hot skillet until seared and cooked through, about 6 minutes per side.

While the patties are cooking, place a small pot over medium-high heat with the butter. Add the garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for about 1 minute. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce has thickened, about 2 minutes. Season with salt, lots of pepper (about 1 teaspoon) and stir in the cheese. Reserve the sauce warm.

 

When the burgers are ready, assemble them by placing some lettuce on the bun bottoms and topping it with a burger patty, some Parmigiano sauce, a couple of roasted tomatoes, some basil and balsamic drizzle.

 P.S. check out the gorgeously ripe strawberries.  Oh, and the bun is the Honey Wheat Roll recipe.