Balsamic Barbecue Sauce

   Ever been to a restaurant and tried something so good that you had to recreate it? This Balsamic BBQ sauce was inspired by a trip to our favorite date spot. After I tried a pulled pork sandwich with a similar sauce, I had to rush home and try it. 

   It was the best sandwich I have ever eaten, but I wasn't as intimidated by the thought of recreating this one. This sauce seems close from what I can remember and it is so good. I put it on pulled pork the first time, but it was good on chicken and salmon too. It would probably be good on just about anything... a spoon... you finger... Whatever you chose to put it on, know that you will soon want to cover the world in it, maybe not, maybe that's just me... Probably is just me. 

Balsamic Barbecue Sauce
Yields approximately 1 cup
(Click here to print)

1 cup balsamic vinegar
1/2 cup ketchup
1 cup brown sugar
1 tablespoon freshly minced garlic
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

In a sauce pan, over medium heat, stir together all ingredients. Bring to a boil, stirring often. Once the mixture thickens, remove it from the heat and allow to cool.

xoxo,
Ashley

Mango Honey Chicken Stir Fry

Yowza! This chicken is the new best thing I've ever made. 

(That may change tomorrow but whatever...)

Chicken + Mango + Honey +OJ + Sriracha = DELICIOUSNESS at it's best!

   This started how most of my best stir frys do, I had some chicken that had to be cooked right at that moment, because it was teetering on becoming vile and a fridge full of random ingredients. I'm terrible about laying chicken out to thaw and forgetting it. I have ruined more than my share of meat that way. It is one of my greatest flaws. I'm working on that. Anyway, back to the stir fry... I often find that I don't have anything planned for dinner and I have three males whining, one of them is an adult but that doesn't stop him. These guys get HANGRY! I do my best work then. I pull out what sauce ingredients speak to me and load it full of veggies and try to make magic. This one isn't loaded full of veggies but with fruit this time. I can't believe I hadn't thought this combination before. 

Mango Honey Chicken Stir Fry

serves 6-8

(click to print)

2 lbs boneless skinless chicken

2 mangoes

2 red bell peppers

1 tablespoon oil, for frying

1 cup orange juice + 2 tablespoons reserved

1/2 cup honey

1/2 teaspoon sriracha

3 tablespoons soy sauce

1 tablespoon cornstarch

steamed white rice

Start by cutting your chicken into chunks. Next, cut the mango and bell peppers into pieces about half the size of the chicken. In a large skillet, over medium high heat, add the oil and saute the chicken until golden brown. Once the chicken has started browning, add the mango and pepper, stirring often. While that cooks, make your sauces, in a bowl whisk together juice, honey, sriracha and soy sauce. Once the chicken is cooked through and the mango and pepper are tender crisp, add the sauce. Bring to a bubble stirring often. Once the sauce has cooked down and everything is cooked through, this usually takes 3-4 minutes, stir together the remaining OJ and cornstarch, making sure there are NO lumps. Stir into sauce, allowing to cook 1-2 more minutes. The sauce will thicken and you are ready to serve!

xoxo,
Ashley

Spinach Walnut Pesto {A House Recipe}

   This Pesto is Ah-MAZE-ing! I love all types of pesto, from the most traditional, to the farthest out there. This one gets made on the regular around here. I pack it full of spinach on the sly so that a certain picky little boy will eat it and I use walnuts because I prefer the flavor with spinach. 

   I'm going to try to start showing some quick recipes of homemade staples that I keep around the house every few posts. You can often find me eating this pesto from a spoon while the pasta is boiling. It is so quick, easy and nutrient packed! I know, I know, nutrient packed doesn't scream delicious but in this case it is. It is so freacktastingly good I cannot even begin to tell you. 

Spinach Walnut Pesto
yields about 2 cups
(click to print)

2 cups tightly packed spinach
1/2 cup walnuts
1/2 cup shredded Parmesan
2 cloves of garlic, smashed and peeled
3/4-1 cup olive oil
salt to taste

In a food processor or blender put in spinach, walnuts, Parmesan and garlic. Pulse until things are roughly broken down. Turn on and slowly stream in the olive oil until everything is combined and the correct consistency. It should be pour able but not to thin, unless you prefer it thicker and it should still be chunky.

Lasts about two weeks in the fridge.

This perfect for pasta, chicken, shrimp, a spoon... The possibilities are endless!

xoxo,
Ashley