Peach BBQ Sauce

Inspired by Paula Deen

The Peach BBQ sauce on top of chicken

I went to the restaurant Stillwater during the summer months and had Peach BBQ Grilled Salmon, it was so delicious that I had it twice during one weekend. I wanted to try to find a recipe that mimicked this, and then I came across a Paula Deen recipe (which means I had to try it since I love Paula recipes). I did make a couple changes, like using applesauce instead of oil, but overall kept it very similar. I was very happy with the results. The sauce is not super smoky, so maybe liquid smoke hickory sauce would be a good addition. One of my favorite things about the recipe is how much fruit is in it, which gives you some of the benefits of fruit, while enjoying a sauce.

Ingredients:

3/4 cup ketchup

3 tablespoons yellow mustard

1/2 cup applesauce

1/2 cup apple cider vinegar

Pinch garlic powder

3 tablespoons Worcestershire sauce

2 teaspoons paprika

1/4 cup lemon juice

1 teaspoon pepper

3 tablespoons brown sugar

3/4 cup water

1/2 cup Vidalia onions, finely chopped

2 cups canned peaches

Directions:

1.   Caramelize the Vidalia onions and set aside. 

Caramelizing the onions add a lot of flavor to the sauce.

2. Mix all of the ingredients, except the peaches in a saucepan and simmer for about 18-20 minutes, monitoring closely to make sure it doesn’t get too thick. 

Careful to not boil, only simmer

3. While simmering the rest of the ingredients, puree the peaches.

A blender works really well to puree.

4. Once simmering time is up add the peaches and stir the sauce together.

The peach puree into the sauce.

Notes:

* Fresh or canned peaches will work in the recipe, but canned is tremendously easier.

*Other fruits could be used as well, if you do not like peaches.

*You can serve on top of any meat or use as a dipping sauce, but chicken or fish would probably be best (this would be great brushed on top of grilled shrimp!)

Greta playing with her pig.

Peach BBQ sauce on Chicken with Brown Rice and Sweet and Spicy Black Beans and Corn

Bacon and Egg Breakfast Cups

These are (almost) bite sized and really easy for breakfast on the go.

I enjoy breakfast foods and like any excuse to make them, so when Sunday rolled around and I wanted breakfast at about 2:00 pm I was all for a new recipe. I wanted quiche, however I did not have all the ingredients nor did I want to go through finding a quiche recipe. For this cups, I looked up many recipes, but none sparked my interest. Some used puff pastry and others crescent roll dough; both are unhealthy. I decided to use a healthier option (wonton wrappers) and combine numerous recipes for these cups. They are very customizable and can be made for one or for a lot of people.

Ingredients (Per Cup):

            3 Wonton Wrappers

            1 strip of bacon

            1 egg

            1 Tablespoon Light Sour Cream

            Salt and Pepper to Taste

Greta is just waiting for the bacon to drop on the floor.

Directions:

1.     Preheat oven to about 400*F.

2.     Cook the bacon until crispy over medium heat and then place on a paper towel to take off excess grease. Set aside.

3.     In a muffin tin, line with two of the wonton wrappers and then cut a third in half and put both halves in the same muffin tin.  (Follow the picture below).

This recipe can be easily multiplied to make for many people.

The two full wonton wrappers are put on opposite sides, then the two halves are placed in the center.

4.     Take ¾ of the strip of bacon and crumble. Place the crumbled bacon into the muffin tin (on top of the wonton wrappers).

5.     On top of the bacon place a tablespoon of the sour cream. Then put salt and pepper on top to taste.

The sour cream after baking tastes more like cheese than sour cream (so don't be afraid to add it)

Add as much salt and pepper as you want.

6.     Put the egg on top of the sour cream. If yolk is desired simply crack egg and put onto sour cream. If no yolk is desired crack egg into a separate bowl and whisk, then pour egg over the sour cream. Additional salt and pepper can be added at this time. Also add the rest of the bacon (1/4 strip).

These can be made healthier by only using the egg white!

A close up of one of the pre-cooked cups

Cheese can also be put on top, just be careful not to overfill the cups.

7.     Bake the cup for 25 to 30 minutes or until egg is cooked all the way through. Let stand for about 5 minutes.

The two cups in the front have intact egg yolks, the two in the back has whisked egg yolks.

Close up of an intact yolk cup. 

Notes:

·      The cups turn out better if eggs are whisked. Also it would be very easy to take out the yolks and just have egg whites.

·      Vegetables or other meats can be added to a variety of breakfast cup options

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