Category Archives: Sauces & Soups

Homemade BBQ Sauce

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Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

Here is my recipe for homemade BBQ sauce, it’s been a pretty guarded secret until now, so you should feel privileged. Just kidding, my mom actually taught me how to throw this together and I promise, once you do it, you will not buy jarred stuff again. And I’m a couponer, I won’t even buy jarred sauce when I can get it for like $.13, that should be some sort of a testament of how delicious the homemade stuff is.

I actually had to write this recipe as I went, because usually I just taste as I go and adjust the ingredients as needed, but I wanted to give you guys somewhere to start, so I made the sacrifice.

I know I’m gonna sound like “one of those people” when I say this, but: this happens to be one of those cases where you can control the quality of ingredients that you put into your mouth. AND, the flavor of homemade sauce versus jarred sauce is no contest. Just in case you didn’t sense the tone and wouldn’t know who the winner would be: Homemade sauce every time.

Remember BXTCHES, read all of the recipe and notes before you begin.
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Yield: 6.5 cups

BBQ Sauce

Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

Throw out the bottle. . .homemade is where it's at.

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

  • 1 stick unsalted butter
  • 64 ounces ketchup
  • 1 whole lime, juiced
  • 1/3 cup apple cider vinegar
  • 2 tablespoons liquid smoke
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic salt
  • 1 teaspoon onion powder
  • 3/4 cup brown sugar (light or dark)
  • Pepper to taste

Instructions

HAVE ALL INGREDIENTS READY TO GO

Heat a large saucepan over medium to medium high heat.

  1. Add butter to pan and melt completely.
  2. Once butter is melted, add the entire bottle of ketchup and mix thoroughly until the butter is incorporated into the ketchup.
  3. Add all the liquid ingredients: lime juice, apple cider vinegar (see notes), liquid smoke, Worcestershire sauce and mix well.
  4. Add the remaining ingredients: garlic salt, onion powder, brown sugar and pepper. Mix completely.
  5. Taste and adjust seasonings if needed.
  6. Turn heat down to low and let simmer for at least 15 minutes, stirring occasionally.

Notes

This recipe takes about 35 minutes, start to finish. The key is to have all of your ingredients ready to go so you can just drop them into the saucepan.

Use the quantities listed as a guide. I highly recommend that you taste after the addition of every two (or so) ingredients and adjust as needed.

Keep a lid handy for your saucepan. This is going to splatter, so to keep your irritation at bay, cover as you ad the ingredients.

If you don't like your sauce to be on the sweet side, then reduce or eliminate the brown sugar. Also, feel free to substitue the brown sugar for honey or molasses. Just start small and taste, then adjust if needed.

I don't use salt because the garlic salt adds enough. However, you can definitely use fresh or minced garlic, just add after the butter is melted and before you ad the ketchup. Then salt to your taste.

If you don't have fresh limes on hand, bottled is fine. 2 tablespoons should be plenty, but add more if necessary.

Liquid smoke is imperative, so don't leave out.

QUICK TIP: The ketchup bottle is is a great place to store the sauce once it's cooled. Just label it and stick it in the fridge.

QUICK TIP: Add the apple cider vinegar to your empty ketchup bottle and shake well, then pour into saucepan.

This will yield about 6 1/2 cups. The nutritional label is a guide, not gospel, so use it as such. Serving size is based on 1/4 cup servings.

This is not only great for a traditional BBQ, but can be used for:

BBQ Chicken Quesadillas

BBQ Chicken Pizza

BBQ Spaghetti (chicken, beef, or pork)

Sauce for the kiddos nuggets

Mix with ranch and you have a great dressing for salad

If you're looking for a spicy version, roast your favorite hot pepper and using and blend into the sauce. You could also you canned chipotle peppers.

Nutrition Information

Yield 26 Serving Size 1
Amount Per Serving Calories 124Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 765mgCarbohydrates 25gFiber 0gSugar 20gProtein 1g

All nutritional information presented and written within this site are intended for informational purposes only. BxtchesBeBlogging are not dietary experts in any capacity. Please consult a healthcare professional regarding any health conditions or concerns.

© Merrie J
Category: Sauces & Soups
 

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Teriyaki Sauce

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So this is one of those recipes that is difficult to make in my house. Not because the recipe is too difficult to prepare, but because I have a husband that is pickier than most toddlers when it comes to trying something new. But, lucky for me and the kiddos, it’s Thanksgiving week  and that not only means sleeping in, but also being able to actually cook a lunch. And since the hubby works overnight, I don’t have to take his lunch suggestions into consideration.

This recipe can easily be doubled, which I highly recommend. 

Takes about 15 minutes (start to finish)

Yields: about 1 1/2 cups

Teriyaki Sauce

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 tbsp sesame oil
  • 2 inches fresh ginger (grated)
  • 2 tbsp corn starch
  • 1/2 tbsp toasted sesame seeds

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  1. Place corn starch in small bowl and add enough water to make a slurry, stir and make sure that corn starch is dissolved (this will be used to thicken your sauce)
  2. Combine all ingredients (EXCEPT CORN STARCH and SESAME SEEDS) in a medium pot
  3. Cook over medium heat until brown sugar is dissolved
  4. Once brown sugar is dissolved, turn heat up to medium high and add corn starch mixture
  5. At this point, the sauce will thicken very quickly
  6. Add sesames seeds and you are done!
  • Use this wherever you would a teriyaki sauce.
  • Freeze your ginger. It will last longer and be a cinch to grate
  • Another one for the “freezes beautifully” section. 


    • teriyaki 4

    Teriyaki Sauce 1

    Teriyaki Sauce Final

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    Crock Pot Marinara

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    Crock Pot Marinara

    I ran across this little gem when I first stumbled onto Pinterest, however long ago. Up until that point all of my pasta sauce came from a can and I am so happy that this recipe has made it into my collection. Now, I could go on and on about how important it is to make your recipes from scratch whenever possible so you can eliminate unwanted & unknown ingredients, which is true. But, this recipe is so much better than any thing you will buy off of the shelf, not to mention, INEXPENSIVE!

    Disclaimer: I am not a photographer. I have a great camera, so I am trying. But up until now in life, my pictures are of my kiddos and any other “interesting” people I may run across, my subject has never been edible, not in the food form anyways. So, please cut me some slack, I am trying and by that, I of course mean that Pinterest is my point of reference. Having said that, my final picture turned out horribly, so there is not one, I apologize, just use your imagination.

    Link to original recipe can be found here.

    Crock Pot Marinara

    Throw out the canned stuff. This is much healthier and much more inexpensive.

    • 2 28 oz. cans of peeled crushed tomatoes
    • 1 6 oz. can of tomato paste
    • 1 medium yellow onion (diced)
    • 1/2 tbsp. garlic (minced (I usually go with 3-4 cloves, adjust to your taste))
    • 2 whole bay leaves
    • 1 tbsp. dried basil
    • 1/2 tbsp. dried oregano
    • 1 tbsp. brown sugar
    • 1 tbsp. balsamic vinegar
    • Salt and Pepper to taste

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    1. Dice onion & mince garlic. Add to slow cooker.
    2. Add remaining ingredients, stir well.
    3. Put your slow cooker on low and cover.
    4. Be sure to stir occasionally.
    5. Cook for approx. 5-6 hours, make sure to remove your bay leaves before serving.
    6. Taste, add salt and pepper, if needed.
  • The original recipe says to cook on low for 8 hours. Now, I am a believer that the longer something like this cooks, the more depth of flavor there is. However, I don’t think that 8 hours is necessary, I say around 5-6 hours. Trust me, the flavor is not lacking.
  • If you have someone in your family that detests onions (ahem, a husband), then blend it up and make it smooth. Everyone in my tribe likes this sauce and I am the only one who actually likes onions, so do what you will with that information.Just make sure you take out bay leaves before blending and serving.
  • Like it a little spicy? Add some crushed red pepper.
  • One reason I love a recipe like this is because it freezes beautifully (from the “freezes beautifully section in my cookbook”-name the movie). In my house we have what I like to call “controlled chaos”, so it helps for me to be as organized as I can when planning meals or we will just wind up eating fast food.
  • This recipe will yield you about 6 cups.
  • The nutrition label should only be used as a guide, not gospel.
  • This is a very versatile recipe. We use it for:
    • Pizza
    • Spaghetti
    • Lasagna
    • Chicken Parmesan
    • Fried Mozzarella
    • Meatball(s) Subs
    • Pizza Lunchables for school

    • IMG_1497

    As you can see, I don’t use the most expensive ingredients. Not saying that you can’t, just saying that this sauce can be made very economically.

    IMG_1495

    IMG_1496

    I realize that at this point these pictures aren’t really necessary, but if you knew what a pain in my ass is was to just get these 3 pictures, you would be hanging them on your wall, just go with it and amuse me.Crockpot Marinara Sauce Nutrition Label | Recipe on www.bxtchesbeblogging.com

    **This nutrition information is for one batch (6 cups). . .the serving size is for 1/2 cup**

     

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