Of all the BBQ Sauce recipes I’ve made over the years, this one’s my favorite! It’s sweet, tangy, well balanced and has a little kick! It goes great on grilled pork chops, chicken wings, breasts and thighs plus shrimp!
For a vegetarian option toss with fried zucchini!
Brown Sugar Bourbon BBQ Sauce
1/2 cup Bourbon
1 cup Brown Sugar
2 Tablespoons Soy Sauce
2 cups Ketchup
2 Tablespoons Dijon Mustard
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Worcestershire Sauce
1/2 teaspoon Liquid Smoke
1/2 teaspoon Cayenne
1/2 teaspoon Smoked Paprika
1/2 teaspoon Red Pepper Flakes
1 Tablespoon Fresh Thyme
1 teaspoon Salt
1/2 teaspoon black pepper
In a saucepan over medium heat, add the spices and toast until fragrant. Add in the remaining ingredients and bring to a boil.
Reduce heat to low and simmer for 20 minutes or until it’s reduced and thickened, tasting halfway through and seasoning accordingly.
Store in fridge for up to 2 months.
Serve with chicken, pork, beef or vegetables. Enjoy!
Looking for a main dish? Try one of these recipes!
My Aunt DeAnn makes the most amazing Blueberry Muffins! I decided to try and recreate it with a twist! They’re incredible served warm with butter!
Lemon Twist Blueberry Muffins
• 2 cups All-Purpose Flour • 1/2 cup White Sugar • 1/2 cup Brown Sugar • 1/2 teaspoon Salt • 2 1/2 teaspoons Baking Powder • 1/3 cup Vegetable Oil • 1 Tablespoon Butter; softened • 1 Extra Large Egg • 1/3 cup Buttermilk • 1 1/4 cups Blueberries
• 1/2 cup Fresh Lemon Juice • 1 teaspoon Lemon Zest • 1 teaspoon White Sugar
Preheat oven to 400°F.
In a mixing bowl, combine the flour, sugar, salt and baking powder. Make a well in the center and add the egg, oil and buttermilk; stirring until just combined. Gently fold in the blueberries, making sure to not over work the batter.
Liberally grease a muffin pan and divide batter evenly. Bake for 20-25 minutes or until toothpick comes out clean.
In a small bowl, combine the glaze ingredients and brush over the warm muffins.
Omelettes and Frittatas are one of my favorite ways to start the day! Light, fluffy and packed with flavor! The goat cheese added an awesome creamy tanginess.
Ham and Vegetable Frittata
8 large Eggs
1/2 cup Cheddar Cheese; shredded
1/2 teaspoon Rubbed Sage
1/2 Teaspoon Garlic Powder
3 Tablespoons Heavy Cream
Salt and Pepper to taste
1/4 cup Tomatoes; cored and chopped
1/4 cup Red Onion; diced
1/4 cup Yellow Squash; diced
1/2 cup Bacon Crumbles
1/2 cup Ham; chopped
1/4 cup Goat Cheese Crumbles
Heat a skillet over medium heat and add a pad of butter.
In a large bowl, combine the eggs, salt, pepper, garlic, sage and cheddar; whisk thoroughly.
Preheat oven to 350°F. Add the egg mixture to the hot skillet and scramble until half set, but still slightly runny. Top with the vegetables and goat cheese and bake for 8-10 minutes. Use a spatula or fork to check the bottom to make sure it’s fully cooked. Cool the frittata for 3 minutes before slicing.
Looking for a side dish? Try one of these recipes!
I made a Full English Fry Up for the first time! Couldn’t find Black Pudding anywhere so I substituted fried Andouille. The BBQ Bourbon Baked Beans definitely stole the show! I added in mustard powder and fresh Thyme and they are leagues better than any of those canned beans! I added some toast and Apple Cinnamon Pancakes on the side.
Full English Fry Up
• 1/2 lb uncooked Bacon • 1/2 lb Pork Sausage • 1/4 lb Black Pudding or Andouille Sausage • 2 extra large Eggs • 2 large Hash Brown Patties • 1 Large Tomato; sliced • 1/2 lb fresh Button Mushrooms • 1 cup BBQ Baked Beans
Preheat oven to 400°F and layer bacon on baking sheet with a wire rack. Bake for 20-25 minutes or until crispy.
Meanwhile, heat large skillet over medium-high heat. Add the sausage links and cook until they’re seared on all sides. Add the sliced Black Pudding, tomatoes and mushrooms. Cover the skillet and bake for 15 minutes, or until the sausages are cooked through and the mushrooms are tender.
Drain 1 tablespoon of bacon grease from the baking sheet into another large skillet over medium-high heat and fry the hash browns until crispy; about 3 minutes per side.
Add the baked beans to a saucepan over medium-high heat and bring to a boil, stirring frequently. Reduce to a simmer and cover until everything else in ready.
Holy wow! The fry bread came out amazingly! Crispy on the outside and soft and fluffy on the inside! ❤️ I was reluctant to experiment with fry bread using an air fryer instead of a deep fat fryer, but it turned out brilliantly! They made for some great Fry Bread Tacos!
Air Fryer Fry Bread
1 dry Yeast Packet (2 1/4 tsp)
1 1/2 teaspoon Sugar
1/4 cup Water (heated to 110°F)
1 cup Milk
1/4 cup Butter
4 cups All-Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1 large Egg
2 Tablespoons Oil
Combine the yeast, sugar and warm water in a small bowl and whisk vigorously. Allow 10 minutes for the mixture to bloom.
Meanwhile, heat the milk and butter over medium heat, do not boil! Remove from heat and cover.
In a stand mixer, combine the flour, baking powder and salt. Create a well in the center and add the egg, oil and yeast mixture. Start the mixer on the lowest speed setting and slowly pour in the milk mixture. Once combined, turn the dough out on a floured surface and knead briefly. Divide into 9 dough balls and use a rolling pin to roll them flat. Cover with a floured towel and let them rest for 10 minutes.
Preheat Air Fryer to 370°F.
Brush both sides of the fry bread with oil and air fry for 5 minutes, flipping halfway through.
The freshest shrimp possible makes all the difference! There are several tips to keep the shrimp from curling. Peeling and scoring the bottom is the most common, but it’s hit or miss if you’re not carefully watching them closely. I’ve found that skewering them with a toothpick while boiling them ensures that they maintain their shape. Simply remove the toothpick once they’re done cooking.
It’s extremely critical to have all of your ingredients set up and ready to go before wetting the rice paper and it’s more likely to tear. If you’re making a hot dish to go with your spring rolls, you can make them ahead of time and store them, uncovered, in the fridge. Just be sure to not let them touch for an extended period of time. They tend to fuse together and trying to separate them leads to tears and rips in the rolls.
Fresh Shrimp Vietnamese Spring Rolls
Servings: 3 Cook Time: 20 Minutes
• 3 rice Spring Roll Wrappers • 12 large Shrimp; deveined and peeled • 1 Tablespoon Old Bay seasoning • 1 cup Lettuce; chopped • 1/2 cup carrot; shredded • 1/2 cup cucumber; shredded • 1 ripe Avocado; sliced into 12 pieces • 2 Tablespoons Cilantro; chopped • 1 teaspoon Thai Basil; chopped • 2 oz. Rice vermicelli; cooked, drained and chilled • 3 Tablespoons Pickled Red Onion
Heat a saucepan over medium heat, and add the sesame oil, garlic and ginger. Sauté until fragrant then add in the remaining peanut sauce ingredients. Add cold water 1 tablespoon at a time until it reaches your desired consistency. Reduce the heat to low and cover until the rolls are ready.
Bring a small pot of water to a boil and add in the Old Bay seasoning and shrimp; cook for 3 minutes or until they turn pink. Use a slotted spoon to remove the shrimp from the water and set aside on a plate.
Run the rice wrappers under warm water and place on cutting board. Working quickly, add 4 of the cooked shrimp to the wrapper, forming a row. Layer 1/3 of the avocado slices, lettuce, carrots, cucumber, herbs, pickled onion and vermicelli. Wrap tightly, being careful not to tear the wrapper. Place on a small platter and repeat with the remaining rolls. Chill for 10 minutes.
Stir the peanut sauce and check it’s consistency, adding water if needed. Scoop into sauce dish and serve with Spring Rolls.
Looking for a main dish? Try one of these recipes!
This is my favorite Asian style dish! it’s sweet, tangy and a hit with the kids! I usually serve it with steamed or fried rice and egg rolls. Homemade teriyaki sauce is far superior to anything you can get off the store shelves.
Teriyaki Glazed Chicken Thighs
2 lbs Chicken Thigh; bone-in skin-on
1 1/2 cups Soy Sauce
2 cups Chicken Broth
1 Tablespoon Fish Sauce
1 Tablespoon Sesame Oil
1 teaspoon Chile Paste
1 cup Brown Sugar
3 cloves Garlic; minced
1 Tablespoon Fresh Ginger; grated
1 teaspoon Lemongrass; grated
1 teaspoon Mustard Powder
1 Tablespoon Sesame Seeds
3 Tablespoons Cornstarch
1/4 cup cold water
In a large bowl, whisk all the soy sauce, broth, fish sauce and brown sugar together and pour half of the mixture into a ziplock bag with the chicken. Marinate in the fridge at least 1 hour, but preferably overnight.
Heat a saucepan over medium heat and add the sesame oil. Once hot add the Lemongrass, Garlic and Ginger; sautéing very briefly until fragrant before adding in the Chile Paste, spices and Sesame Seeds.
Pour in the set aside soy sauce mixture and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
In small bowl, combine the cornstarch and cold water; whisking thoroughly. Pour the slurry into the saucepan and stir until thickened.
Preheat grill to medium-high heat and once hot add chicken to grate. Grill for 13-15 minutes (basting once after 10 minutes) or until the internal temperature reaches 165°F.
Remove the chicken from the grill and tent with foil; resting for 5 minutes.
❤️ I haven’t made a Quiche in forever! I forgot how tasty they are! This one is full of vegetables and delicious bacon. It’s a great way to use up eggs and brunch? Yes, please!
Bacon & Asparagus Quiche
• 1 pre-made Pie Shell
Filling • 5 large Eggs; whisked • 1 cup Whole Milk • 1 Garlic Clove; minced • 1 small Onion; finely diced • 1/2 cup Zucchini; minced • 1 cup Mushrooms; minced • 1/2 cup Bacon Crumbles • 1 cup Sharp Cheddar • 1/4 cup Parmesan • 1/4 cup Swiss Cheese • Salt and Pepper to taste
Topping • 10 Asparagus Spears • 10 Bell Pepper Slices • 2 Large Mushroom; sliced
Preheat oven to 375°F.
Add the pie shell to a pie dish and use a fork to poke holes in the bottom. Bake for 12 minutes, then let it cool while you prepare the rest of the ingredients.
In a large bowl, whisk the eggs, milk, salt, pepper Parmesan and Swiss cheese.
Heat a skillet over medium heat and add a drizzle of oil. Once heated, add the minced vegetables and bacon crumbles; cooking until the vegetables are tender.
Add the cheddar to the bottom of the pie shell and top with the sautéed vegetables. Pour the egg mixture over top and bake for 12 minutes.
Remove the quiche from the oven and arrange the toppings over the partially set filling. Reduce heat to 350°F and bake for an additional 30 minutes.
Heat a large dutch oven over medium-high heat. Add a drizzle of oil and sauté the onions, carrots, celery and potatoes until tender; about 10 minutes. Add in the garlic and cook until fragrant; about 2 minutes.
Add the turkey meat, corn, gravy, Italian herbs and stuffing to the pot. Stir until heated through before pouring in the broth and adding the bay leaf and rosemary springs; bring to a boil then reduce to a simmer. Cover and cook for 30 minutes.
Stir in the half and half and cook for an additional 10 minutes before removing the Rosemary sprigs and Bay Leaf. Top with cheddar and bacon crumbles, then serve with cornbread or Garlic Knots.