I’ve been looking for a recipe for sugar free, great tasting BBQ Sauce. I found a lot of recipes but they all had tons of sugar in them. So, I decided to modify a couple of them and came up with my own.
Blue Berry BBQ Sauce – sugar free
Fresh blue berries, apple cider vinegar, stevia, maple syrup, cumin, cinnamon, bay leaf, salt, chipotle chili pepper, ancho chili pepper or chili powder, onion, garlic and ground coriander.
You rough chop up the blue berries with the apple cider vinegar in a blender and then put them in a sauce pan to cook for 30-40 minutes. This is when you add all of the other ingredients. After it has cooked, pour the mix into the blender and blend it until smooth. (Be sure your blender can handle the cooked temperature of the mix). Put back into the sauce pan and simmer until reduced about 50%.
The blue berries give it a great fresh flavor and the apple cider vinegar gives it a little bite.
I made the same recipe in a Mixed Berry flavor using fresh strawberries, black berries and raspberries.
The BBQ Sauce tastes great on beef, pork, chicken and fish.
The Blue Berry BBQ Sauce cooking and then reducing.
The Mixed Berry BBQ Sauce cooking and then reducing.
I’ve cranked up the wood fired grill and have been cooking a few things the past few weeks. Turkey, chicken, and pizza.
Mozzarella Pesto Spinach Chicken Grilled Sandwich
I use whole wheat bread and then cover each slice with my homemade pesto. Over that I place a slice of Mozzarella on each side. Then I add grilled shredded chicken and spinach in the middle.
I heat my electric griddle to 350 degrees (both plates) and then place the sandwich on the griddle and closed then lid. I toast it for about 5-8 minutes watching for the cheese to melt and get gooey and the bread to brown. You don’t need to put anything on the bread like you would when making a toasted cheese as the olive oil in the pesto is drawn through the bread and makes a nice crust.
You can make this without the chicken (as the original recipe did) or use cooked salmon, turkey or another protein. Mix it up to your taste.
I put the small dollop of pesto on the shredded chicken just for the photo.
(This is my version of a recipe I read online and I can’t remember who had posted it.)
Homemade Pesto – Basil & Spinach
I use basil and spinach leaves in mine with walnuts, pine nuts, a fresh block of Parmesan-Reggiano cut up into chunks, 3-6 cloves of garlic, kosher salt and fresh course ground black pepper to taste and a good olive oil. Everything is done by sight and taste.
I place the spinach and basil leaves in the food processor, then layer on the nuts, garlic and chunks of cheese along with some of the kosher salt and pepper. I press pulse a few times until everything has a course chop on it. Then I start to add in the olive oil. If needed I add additional salt and pepper to taste.
When done I place some of the pesto mixture in a few small mason jars and drizzle on some olive oil to keep it fresh and air tight. One jar goes into the refrigerator and the others go into the freezer.
It’s great for spreading on bread to make a toasted cheese sandwich with fresh spinach leaves, for a dip, on pasta, on Naan bread, for a pizza sauce or any thing else you can think of.