BBQ Sauce

I usually opt for fina’denne’ with my food, but occasionally I love a good BBQ sauce, most especially on smoked brisket, and sometimes on BBQ chicken.

I like my BBQ sauce to be a cross between the tangy, vinegary Carolina sauce and the thick, sweet Kansas BBQ sauce.

This is an easy sauce to whip up.  Chances are you have everything you need in your fridge and pantry already.  If you want your sauce to be spicy, add a tablespoon or more (to taste) of chili flakes, or the hot chili pepper of your choosing.

 

BBQ Sauce Ingredients

 

Mix everything in a small saucepan.  Cook over low heat just until it simmers.  Serve immediately or keep in a sealed container and refrigerate.  This sauce actually tastes better if you make it a day ahead.

 

BBQ Sauce

 

Give my recipe a try the next time you’re grilling or smoking.  I think you’ll like it. 🙂

 

BBQ Sauce on Smoked Brisket

 

 

BBQ Sauce
 
Prep time
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A tangy, slightly sweet BBQ sauce
Author:
Cuisine: American
Serves: 1⅔ cups
Ingredients
  • 2 tablespoons tomato paste
  • ½ cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup Apple cider vinegar
  • ¾ cup brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano leaves
Instructions
  1. Place all ingredients in a small saucepan.
  2. Whisk; cook over low heat until it starts to simmer. Simmer for 5 minutes.
  3. Serve immediately. Refrigerate any unused sauce in a sealed container.

 

Banana Lumpia

Banana lumpia is a super simple dessert to make.  It requires just a few ingredients — cooking bananas, sugar, cinnamon, and lumpia wrappers.

These are the kind of cooking bananas I like to use.  There are several varieties you can buy.  The one I see at most Asian stores (you can also find them in Hispanic markets as well) are a variety called Burro bananas.  Thai bananas also work well here.  The bananas pictured below are the Thai variety.

You want to make sure the bananas are fully ripe before making your banana lumpia.  They should be a deep yellow with a few black spots.  The bananas will still be slightly firm as well.

To prepare the bananas, peel and slice 6 bananas in half, lengthwise.  Cut each half in half again, lengthwise, giving you four long pieces.  Each piece should be about four inches long.

Set the bananas aside for now while you prepare your lumpia wrappers.  The brand I prefer is Wei-Chuan spring roll shells.  I find they stay crisp longer, and they are very easy to separate, even when partially frozen.

Separate the wrappers, then cover with a clean cloth to keep them from drying out.

To assemble the lumpia, place brown sugar and cinnamon in a small bowl.  Use a fork to mix it all together.

Spread about a tablespoon of the cinnamon-sugar mixture on one corner of the lumpia wrapper.

Lay one piece of sliced banana on top of the cinnamon-sugar mixture.  Another option is to roll each banana slice in the sugar mixture then place the coated banana on the lumpia wrapper.

To roll the lumpia, begin by folding the bottom corner up and over the banana.  Slowly roll upward, sort of like forming a cigar shape.

Fold each side inward, as if you were making an envelope.

Continue rolling the lumpia, as tight as you can, until there are about two inches left of the top corner.

Dip your fingertip in some water then wet the top corner along the edges.  Finish rolling the lumpia over the moistened edge, pressing slightly to seal.

Finish rolling the lumpia.  If you plan on frying them right away, leaving them out is fine.  Otherwise, place rolled lumpia in an airtight container (a resealable bag also works well) and place in the refrigerator or freezer.

To fry the lumpia, heat oil in a large skillet to 350 degrees F.

Carefully add the lumpia to the hot oil, making sure not to crowd the oil.

Fry the lumpia until golden brown. They are ready at this point—as shown in the photo below.  One popular cooking option is to create a caramelized coating by sprinkling sugar over the lumpia as it fries.  I don’t particularly care for this as it makes a huge mess in the oil.  If you’d like, you can serve up your lumpia with some caramel sauce on the side (caramel sauce used for ice cream sauce works well) for drizzling or dipping.

Enjoy!

Banana Lumpia
 
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A delicious, crispy dessert made with bananas and cinnamon-sugar, rolled in a lumpia wrapper and fried until golden brown and crispy.
Author:
Recipe type: Dessert
Cuisine: Chamorro, Filipino
Serves: 24
Ingredients
  • 6 cooking bananas, such as Burro or Thai variety
  • 1½ cups brown sugar
  • 1 tablespoon cinnamon

    Other:
  • Water, for sealing
  • Vegetable oil, for frying
Instructions
  1. Slice each banana in half, lengthwise, then slice each half in half again, lengthwise, giving your four pieces per banana.
  2. Separate the lumpia wrappers.
  3. In a small bowl, mix the cinnamon and sugar together.
  4. Place a tablespoon of the cinnamon-sugar mixture close to the bottom of a lumpia wrapper. Place one slice of banana over the cinnamon-sugar. Roll upward, like a cigar. Fold in the two edges, then continue rolling upward. Rub some water along the top edge of the lumpia wrapper; press to seal.
  5. Fry the lumpia in oil heated to 350 degrees until golden brown. Serve while hot and crisp.
  6. Option: serve with a side of caramel sauce for drizzling or dipping.

Chicken Thighs with Honey Mustard Garlic Wine Sauce

Hafa Adai!  I know, I know…it’s been a while since I added a new recipe.  But this one is worth the wait, trust me.  I made this with skin on, bone in thighs, but you can use boneless, skinless thighs as well, just reduce the cooking time by half. 

 

I’ll get right to it then.

Mix all the sauce ingredients together then set aside.  You can use any white wine you like to drink. I had just enough moscato leftover from Thanksgiving (leftover moscato…what? 😂) so I used that.

Heat 4 Tbsp oil in a large skillet over medium high heat. (Note: don’t overcrowd the chicken; use two pans if needed.)  Cook the chicken skin side down for 12 minutes (do not turn it while cooking; you want the skin to brown and crisp).  Season the other side of the chicken thighs with salt and black pepper. 

If you’re using boneless, skinless thighs, cook it smooth side down, or what would have been skin side.  Cook for 5-8 minutes or until a nice brown crust has formed on the surface.

After 12 minutes, flip the chicken over. If you have a large enough pan, fit all the chicken into one pan. Otherwise, split the sauce between the two pans.  Cook for 2 minutes over medium high heat then pour in the sauce. 

Turn heat down to medium.  Simmer for 10 minutes or until the sauce has reduced, the alcohol has cooked out, and the thighs are done. 

Spoon the sauce all over the chicken. Serve with rice or potatoes, and/or steamed vegetables. 

Give my recipe a try. I think you’ll like it.

Enjoy!

 

Chicken Thighs with Honey Mustard Garlic Wine Sauce
 
Prep time
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Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 5-8
Ingredients
  • 1 pkg (10 pieces thighs with skin and bone)
  • Salt
  • Black pepper
  • 4 tablespoons vegetable oil
    Sauce:
  • ½ cup honey
  • ½ cup stone ground mustard
  • 1 cup white wine
  • 6 cloves garlic, chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
Instructions
  1. Mix all the sauce ingredients together then set aside.
  2. Heat 4 Tbsp oil in a large skillet over medium high heat. (Note: don’t overcrowd the chicken; use two pans if needed.) Cook the chicken skin side down for 12 minutes (do not turn it while cooking; you want the skin to brown and crisp). Season the other side of the chicken thighs with salt and black pepper.
  3. After 12 mins, flip the chicken over (they may all fit in one pan now). Cook for 2 mins over medium high heat then pour in the sauce.
  4. Turn heat down to medium. Simmer for 10 minutes or until the sauce has reduced, the alcohol has cooked out, and the thighs are done.
  5. Spoon sauce all over the chicken. Serve with rice or potatoes, and/or steamed vegetables.

 

Easy Homemade Chorizos

I made pancakes for my kids’ breakfast this morning, but the hubby and I wanted something heartier. Here’s my version of homemade chorizo. It’s delicious with eggs and rice!

Here’s how it’s done:

 

Brown the ground beef and drain off excess fat.

Add all the remaining ingredients. Stir to mix well.  Cook an additional 5 minutes.

 

Add more hot pepper to taste.

 

Stir to combine.

 

Serve and enjoy!  I especially love this with hot steamed white rice and a fried egg.

 

 

Easy Homemade Chorizos
 
Author:
Ingredients
  • 1 lb ground beef
  • 1 tablespoon onion powder
  • 2 tablespoons garlic powder
  • 1 packet achote powder
  • ¼ teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 tablespoons vinegar (Apple Cider vinegar or white distilled vinegar)
  • ⅓ cup water
  • 1 teaspoon Donne dinanche (crushed pepper), more or less to taste
  • *I also added 1 teaspoon fennel seed, and 1 teaspoon ajinomoto, but this can be omitted.
Instructions
  1. Brown the ground beef and drain off excess fat.
  2. Add all the remaining ingredients. Stir to mix well.
  3. Serve and enjoy!

 

 

Shrimp Pasta in Sundried Tomato Cream Sauce

Hafa adai, everyone!  It’s been quite a while since I added a new recipe.  What can I say?  Life happens. 🙂  Let’s see…since my last post, I retired from the Army (after 23 years and some change), my oldest graduated from high school and went off to college, my youngest started high school and is a budding artist, I got a new full-time job as a defense contractor, and I’ve re-discovered an old passion for knitting and crocheting.  See–my creativity doesn’t just reside in the kitchen. 😀

Despite all that, I’ve been accumulating a lot of recipes to share, so be on the lookout for new posts.  This is the first of many new favorites that I’m sure you’ll enjoy as much as my family does.

Let’s get to it then, shall we?

As you probably know from some of my other recipes, my family loves pasta.  This is a super easy dish to make.  While we love traditional spaghetti sauce, I love making a sauce using cream, sun-dried tomatoes, and Parmesan cheese.  You can add a variety of other ingredients such as mushrooms, basil, and spinach leaves to take it to a whole new level.  The possibilities are only limited by your imagination.

I added baby portobello mushrooms, basil paste and fresh spinach leaves to this recipe.  See below for the type of sun-dried tomatoes I used.  I use the ones packed in oil.  I use the flavored oil to saute the mushrooms, which enhances the flavor of the whole dish.

If you’re a follower of my recipes, you know one of my signature ingredients is a powdered beef seasoning called Dashida.  You can find this any Korean market (or most Asian markets).  If you can’t find Dashida, use beef bouillon, or add salt to taste.

Start by slicing the mushrooms. Set them aside for now.

In a LARGE skillet over medium high heat, saute the shrimp with the seasonings (see my full recipe below).  I use a 17-inch skillet; if you don’t have one this large, you may want to use a large pot as we make the sauce and add the pasta and shrimp all together midway through.

Set a pot of water to boil while you prepare the shrimp. When the water is boiling, add the pasta to the pot (you can a couple of teaspoons of salt to the water as well). Only cook the pasta partway, about half the recommended cooking time suggested on the package.  The pasta will finish cooking in the sauce later, so you want to make sure you don’t overcook it now.

Cook the shrimp for about 5 minutes, stirring to ensure even cooking on both sides.  Remove the shrimp from the pan and set them aside for now.

To the same pan, add the mushrooms and some of the oil from the sun-dried tomatoes.

Cook the mushrooms until they reduce in volume, then add the sun-dried tomatoes to the pan.  Cook for another 2 minutes or so.

Add the remaining seasonings to the pan as well as the heavy cream.

Add the grated cheese to the pan.  Stir to combine all the ingredients.

The pasta should be ready by now.  Drain the pasta then add it to the sauce.

Add the basil paste and spinach leaves to the sauce.

Stir to combine all the ingredients.  The heat up to medium high; cook for a few more minutes, just until the pasta is done.  Look how good it looks already, and we haven’t even added the shrimp back in yet. 😀

Add the shrimp and any liquid that may have accumulated in the dish back to the pan.

Stir to get all that delicious shrimp mixed in.  Cook for a minute or two to reheat the shrimp.  Oh my….are you drooling yet?

Serve and enjoy!!

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Shrimp Pasta in Sundried Tomato Cream Sauce</span>
 
Author:
Ingredients
For the Shrimp:
  • 2 pounds shrimp, shelled and deveined
  • 1 teaspoon Dashida
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon black pepper
For the Sauce:
  • 8 oz. baby portobello mushrooms, sliced
  • 8.5 oz. sun-dried tomatoes in oil, chopped
  • ¼ cup oil from the sundried tomatoes
  • 1 Tablespoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 Tablespoon Dashida beef seasoning (you can sub with salt, to taste)
  • 2 pints heavy whipping cream
  • 8 oz. grated Parmesan cheese
  • 2 Tablespoons basil paste
  • 5 cups baby spinach leaves
Pasta:
  • 1 pound box uncooked penne pasta
Instructions
Cook the Shrimp:
  1. In a large skillet, saute the shrimp with seasonings.
  2. Cook over medium high heat for 5 minutes. Remove from the pan and set aside.
Cook the Pasta:
  1. Place a pot of water to boil according to the instructions on the box of pasta.
  2. Cook the pasta for half of the recommended cooking time. The pasta will finish cooking in the sauce.
Make the Sauce:
  1. Turn the heat to medium high.
  2. Add the mushrooms and sun-dried tomato oil to the same pan used to cook the shrimp. Cook until the mushrooms soften and reduce in volume.
  3. Add the chopped sundried tomatoes. Cook an additional 2 minutes.
  4. Add the remaining seasonings to the pan; stir to combine.
  5. Pour in the heavy whipping cream.
  6. Stir in the grated Parmesan cheese.
  7. Reduce the heat to medium low.
Finishing:
  1. Add the partially-cooked pasta to the sauce.
  2. Turn the heat back up to medium-high. Cook for a few more minutes, just until the pasta is done.
  3. Add the basil paste and spinach leaves to the pan. Stir to combine.
  4. Add the cooked shrimp to the pan. Stir to combine. Cook for 1-2 minutes to reheat the shrimp.
Serve and enjoy!

 

 

 

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