Ancho Chile Red Barbecue Sauce

Another delicious barbecue sauce, low in carbohydrates and simple to prepare, that you can add to your repertoire for your summer grilling that everyone will absolutely love. This barbecue sauce is mildly sweet from the ancho chilies and is balanced with the mild warmth and earthy flavor of cumin with a thick and luxurious texture. Great for all kinds of barbecue from chicken to pork or as a dipping sauce this sauce was created to compliment for my Drunken Fajita recipe. I hope you enjoy.

Ancho Chile Red Barbecue Sauce

Ingredients:

2 ancho chilies, about 1 1/4 ounces

2 cups water

1/4 cup onion, diced

2 cloves garlic, minced

1 - 8 ounce can no salt added tomato sauce

1/4 cup cider vinegar

1 Tbsp. ancho chili powder (or whatever you have on hand)

2 tsp coriander

2 Tbsp. cumin

1 tsp. dried oregano (Mexican if you have but any will do)

1 Tbsp. paprika

2 tsp. molasses

1/4 cup Splenda

vegetable spray

Place the ancho chile peppers and water in a sauce pan and bring to a boil on high heat. Reduce heat and simmer covered until the chilies are tender, about 20 to 30 minutes. Remove the chilies, reserving the cooking liquid, and cool. When the chilies are cool enough to handle remove the stem and seed by cutting chile open and scraping with the back of a knife. Discard the seeds and stems and rough chop the chilies.

Lightly coat another sauce pan with vegetable spray and place on medium heat. Saute the onions and garlic until translucent, about 3 to 5 minutes. Add the rest of the ingredients including the ancho chilies and 1 1/2 cups of the reserved cooking liquid. Stir well and bring to simmer. Allow to simmer, stirring occasionally, for about 15 to 20 minutes until sauce thickens.

Puree the barbecue sauce in blender carefully. When working with hot liquids in a blender it is best to not fill more than half way with liquids and to remove the small insert in the cap and cover the lid with a clean dish towel before turning on. Begin by pulsing on low and then work up to high speed and continue until the texture is a fine puree.

Pour the sauce back into a sauce pan and bring to simmer again and continue to simmer for about 15 minutes. Sauce can be served warm or room temperature.

Nutrition Facts

20 - 2 Tablespoon Servings

Amount Per Serving

Calories 15.7
Total Fat 0.4 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 9.0 mg
Potassium 84.3 mg
Total Carbohydrate 3.6 g
Dietary Fiber 1.0 g
Sugars 1.0 g
Protein 0.7 g

Andouille Pork Burgers

Something different for the grill this holiday weekend that I thought you would all enjoy. I took the classic flavors of New Orleans, combined them and dressed them in a simple barbecue sauce. These burgers have a nice kick to them from the andouille sausage and are nice and juicy from the "holy trinity" of celery, green bell pepper and onion that was added into the mix. This recipe is just a little higher in fat and sodium than my usual recipes, though not terribly high, but if you are sensitive to either please just take note and proceed accordingly. I hope you enjoy.

Andouille Pork Burgers

Ingredients:

1/2 cup celery, finely diced

1/2 cup green bell peppers, finely diced

1/4 cup onion, finely diced

1 clove garlic, minced fine

6 ounces Andouille sausage (2 links)

8 ounces ground pork

1 egg, beaten

1 Tbsp. paprika

1/4 to 1/2 tsp. cayenne pepper (to taste)

1 - 8 ounce can no salt added tomato sauce

1 tsp. Worcestershire sauce

vegetable spray

Preheat a saute pan on medium high heat and coat with vegetable spray. Add the celery, green pepper, onion and garlic. Reduce heat to medium low and cook until the vegetables are soft and translucent, stirring occasionally, about 7 to 10 minutes. Remove from heat and set aside to cool.

Cut the andouille sausage into small, manageable pieces and then chop until almost finely ground. Place the ground andouille into a large bowl and add the ground pork, egg, paprika, cayenne pepper and cooled vegetables. Add one tablespoon of the tomato sauce to the mixture. Blend thoroughly with either clean hands or other utensil. The mix will be a bit soft but don't worry.  Form four burger patties and set aside on a plate.

Mix the rest of the tomato sauce and Worcestershire sauce in a small bowl. Lightly brush one side of the burgers with the sauce, using about one tablespoon per burger. Place burgers on grill, grill pan or saute pan on medium high heat and cook for about 5 to 6 minutes. Brush the top of the burgers with the sauce and carefully turn. Because the burger mix is a little soft do not touch the burgers once they hit the heat. Let them set up as the protein cooks and then carefully turn with a broad spatula. These burgers must be cooked completely since they are pork.

Nutrition Facts

4 Servings

Amount Per Serving
Calories 303.6
Total Fat 19.3 g
Saturated Fat 7.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.8 g
Cholesterol 131.4 mg
Sodium 410.1 mg
Potassium 352.7 mg
Total Carbohydrate 8.2 g
Dietary Fiber 2.7 g
Sugars 3.6 g
Protein 25.2 g

Alabama White Wasabi Barbecue Sauce

Are you getting tired of that chicken teriyaki yet? Do you find yourself making the same chicken dish on the grill all the time? I know I have been searching for something different and when I did my research on regional barbecue sauces I came across the Alabama classic white barbecue sauce. It is a simple sauce and there is nothing wrong with that but I wanted to give it my special tweak and twist. I took this basic mayonnaise based white sauce and went Asian by using brown rice vinegar instead of white vinegar and wasabi powder for some added heat. This makes an excellent and deliciously different spicy barbecue sauce that should be used in the last few minutes of grilling as well as a flavorful dipping sauce. I hope you enjoy.

Alabama White Wasabi Barbecue Sauce

Ingredients:

2 cups mayonnaise

6 Tbsp. lemon juice

6 Tbsp. brown rice vinegar (not the flavored rice vinegars with added sugar)

2 Tbsp. white pepper

1/4 tsp. salt

1/4 cup Splenda

1 Tbsp. wasabi powder

Blend ingredients well and pour into a container with a tight fitting lid. Refrigerate for at least 2 hours for flavors to marry. Use as a barbecue sauce or dipping sauce. Great with chicken, salmon or pork.

Nutrition Facts

22 - 2 Tablespoon Servings

Amount Per Serving

Calories 150.3

Total Fat 14.6 g

Saturated Fat 1.5 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 8.7 g
Cholesterol 7.3 mg
Sodium 164.7 mg
Potassium 5.6 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.3 g
Sugars 0.1 g
Protein 0.2 g

South Carolina Sweet and Spicy Mustard Barbecue Sauce

I have been researching regional barbecue sauces for months now in preparation for summer grilling. This week I am highlighting a few of my favorite barbecue sauces that have, of course, had my twist applied to them, as well as sharing several other great recipes for the Fourth of July holiday or any happy summer grilling day. The first sauce I'd like to share is from South Carolina where typically, a yellow mustard barbecue sauce is popular. I have interpreted it in my own way and given it a little heat with the sweet by adding whole grain mustard, cayenne and white pepper tempered with molasses, sugar substitute and sugar free maple syrup. I hope you enjoy.

South Carolina Sweet and Spicy Mustard Barbecue Sauce

Ingredients:

1/2 cup yellow mustard

1/4 cup whole grain or course ground mustard

1/4 cup cider vinegar

1/2 cup sugar free maple syrup (I used Vermont Made brand)

3 Tbsp. Splenda

1 tsp. Worcestershire sauce

1 Tbsp. molasses

1/2 tsp. white pepper

1/4 to 1/2 tsp. cayenne pepper (to taste)

2 tsp. paprika

Blend all ingredients in a small bowl and refrigerate for about 1 to 2 hours to marry flavors. Excellent as both a barbecue and a dipping sauce that is great for your grilled chicken.

Nutrition Facts

12 - 2 Tablespoon Servings

Amount Per Serving

Calories 25.3
Total Fat 0.9 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 242.6 mg
Potassium 49.9 mg
Total Carbohydrate 3.6 g
Dietary Fiber 0.5 g
Sugars 1.0 g
Protein 0.5 g

~ South Carolina Sweet and Spicy Mustard Barbecue Sauce

pictured with grilled chicken ~

Peach and Rum Barbecue Sauce

Something delightfully different, sweet from the peaches with a pungent kick of dark rum, this barbecue sauce is the perfect compliment for the pulled pork recipe posted. You can make this recipe in a snap and enjoy the benefits of about one third of the carbohydrates and about one fourth of the calories found in commercially produced barbecue sauce with your meal. That makes a huge difference and makes this sauce a guilt free barbecue sauce for you and a terrific barbecue sauce that your family and friends will enjoy. Don't limit using this with the pulled pork though. It would be wonderful with everything from chicken to ribs and is an excellent dipping sauce. I hope you enjoy.

Peaches and Rum Barbecue Sauce

Ingredients:

1 cup fresh sliced peaches, peeled

1/2 cup onions, rough chopped

1 - 8 ounce can no salt added tomato sauce

1/2 cup water

1/2 lemon, juiced

2 Tbsp. white vinegar

2 tsp. molasses

1 1/2 tsp. Worcestershire sauce

2 tsp. dried mustard powder

1/4 tsp. cayenne pepper (optional to taste)

1 Tbsp. sweet paprika

1/4 cup Splenda

4 ounces dark rum (or what you have on hand)

vegetable spray

Lightly coat the bottom of a one quart pot with the vegetable spray and add the peaches and onions. Cook on low heat until the peaches are soft and the onions are translucent, about 5 - 7 minutes, stirring occasionally. In the meantime, mix the rest of the ingredients, except the rum, in a measuring cup or other vessel. When the peaches and onions are ready pour in the mixture and stir well to blend. Bring to a simmer and simmer partially covered on low for about 15 minutes, stirring occasionally. Using either an immersion blender or a drink blender (proceeding very carefully as the sauce is extremely hot) puree the sauce. It will be thick and easily coat the back of a spoon. Return pureed sauce to pot and bring to simmer and cook on low for about 3 minutes. Remove from heat and add the rum. Return to low heat and simmer again for about 5 minutes to evaporate the alcohol.

Nutrition Facts

16 - 2 Tablespoon Servings

Amount Per Serving
Calories 30.8
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 16.9 mg
Potassium 54.4 mg
Total Carbohydrate 4.1 g
Dietary Fiber 0.7 g
Sugars 1.3 g
Protein 0.5 g

Ten Minute Barbecue Sauce

A simple recipe with a great big taste this Ten Minute Barbecue Sauce will be one of your staples for grilling this summer. With less than one third of the carbohydrates and only one quarter of the calories found in most commercially prepared barbecue sauces you'll be using this as a tasty alternative that you will be reaching for often. I hope you enjoy.

Ten Minute Barbecue Sauce

Ingredients:

1 - 8 ounce can no salt added tomato sauce

1/4 cup water

1/2 lemon, juiced

2 Tbsp. white vinegar

1 1/2 tsp. Worcestershire sauce

1 tsp. liquid smoke

2 tsp. molasses

1 tsp. dry mustard

1/2 tsp. onion powder

1/4 tsp. cayenne pepper (optional or to taste)

1/4 cup Splenda

Place all ingredients into a sauce pan on medium high heat and bring to a simmer. Reduce heat and simmer for ten minutes, stirring occasionally, until slightly thickened. Cool and store in airtight container, refrigerated, for up to four days. Yields about 1 cup barbecue sauce.

Nutrition Facts

8 - 2 Tablespoon Servings
Amount Per Serving
Calories 14.0
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 26.0 mg
Potassium 31.1 mg
Total Carbohydrate 4.5 g
Dietary Fiber 0.5 g
Sugars 2.5 g
Protein 0.5 g

Texas Roundup Red Chile Barbcue Sauce for Your Clasic Cowpoke Steak

This barbecue sauce is a might spicier than the one I posted a few days ago. It has a rich and full bodied flavor with hints of smoke and coffee; great depth of flavor. The balance of tart and sweet adds yet another layer of flavor to this sauce making it a wonderful steak, grill and barbecue sauce. This may be just a touch too spicy for the kids but of course that depends on your family's tastes. Use it to lightly marinate your rib eye steak or your favorite cut of beef before broiling or grilling and serve with additional sauce for dipping on the side if desired. Another great recipe to keep handy for those summer days ahead. I hope you enjoy.

Texas Roundup Red Chile Barbecue Sauce for Your Classic Cowpoke Steak

Ingredients:

1 Tbsp. canola oil

1/2 cup onion, diced

8 garlic cloves, minced

1 - 8 ounce can no salt added tomato sauce + 2 Tbsp. water

1 Tbsp. chile ancho powder

1 Tbsp. chile molido powder

1 tsp. chile chipotle powder

1/3 cup Splenda

2 tsp. molasses

2 tsp. spicy brown mustard

1/4 tsp. salt (optional)

1/4 cup cider vinegar

1/2 cup very strong coffee

4 Tbsp. Worcestershire sauce

1/4 cup lemon juice

1 Tbsp. mesquite liquid smoke

Saute the onion and garlic in the canola oil on medium heat until onions are translucent. Add the assorted chile powders and cook for a minute or two while stirring. Add the rest of the ingredients, bring to simmer and reduce heat. Simmer for 30 to 45 minutes, stirring occasionally.

Carefully pour mixture into a blender that has had the small insert removed from the cap. Cover hole with a clean dish towel and pulse to puree until sauce is smooth. Return sauce to pan and bring to simmer for another 3 to 4 minutes. If using the sauce as a marinade let it cool completely first before applying it to meat.

Nutrition Facts

14 - 2 Tablespoon Servings (About 1 3/4 cups total)

Amount Per Serving

Calories 36.3

Total Fat 1.3 g

Saturated Fat 0.1 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.6 g

Cholesterol 0.0 mg

Sodium 115.8 mg

Potassium 114.9 mg

Total Carbohydrate 6.8 g

Dietary Fiber 1.2 g

Sugars 2.6 g

Protein 0.9 g

Big Texas Barbecue Sauce

The second part of my three part recipe is the barbecue sauce. This has to be one of the most important ingredients for many barbecued or grilled meats. The sauce is simple to make and has big, bold flavors. Not a very spicy barbecue sauce but rather one with great depth of flavor. This recipe will make about two cups, which is enough for the recipe tomorrow with plenty leftover to be served as a condiment or dipping sauce and more to use later. This will soon become a family favorite and you'll want to keep this recipe handy for the great summer months of grilling ahead. I hope you enjoy.

Big Texas Barbecue Sauce

Ingredients:

3 Tbsp. unsalted butter

1/4 cup red onion, diced

6 cloves garlic, minced

2 jalapeno peppers, diced (seeded with ribs removed for a milder sauce)

1 - 8 ounce can no salt added tomato sauce + 2 Tbsp. water

4 Tbsp. Worcestershire sauce

1/4 cup Splenda

2 Tbsp. molasses

1 Tbsp. Tabasco sauce

1/2 cup white vinegar

1 Tbsp. dry mustard powder

Melt the butter in a sauce pan over medium heat and add the onions, garlic and jalapeno peppers. Saute until tender and the onions are translucent. Add the rest of the ingredients and stir to blend. Bring sauce to a simmer, reduce heat and simmer for about 30 to 45 minutes until sauce has thickened.

Carefully pour the sauce into a blender, with the small cap removed from the cover and a clean kitchen towel covering the hole, pulse and puree until smooth. Return sauce to pan or pour into an airtight container and refrigerate for use later.

Nutrition Facts

4 - 1/2 Cup Servings

Amount Per Serving

Calories 148.9

Total Fat 8.7 g

Saturated Fat 5.4 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 2.5 g

Cholesterol 23.3 mg

Sodium 242.8 mg

Potassium 360.4 mg

Total Carbohydrate 22.7 g

Dietary Fiber 2.4 g

Sugars 11.8 g

Protein 1.4 g

Note ~ Each half cup is the estimated amount needed to well coat enough meat to serve four.

Labor Day Weekend Barbecue Basics

Well, the summer is drawing to a close and it's time for that traditional Labor Day celebration. There is nothing that we as diabetics have to miss out on either. I am posting a variety of recipes below to help make your barbecue a delicious success and no one will ever know the difference. Choose your favorites and don't forget to count your total carbohydrates, vegetables, proteins and fats for your meal. The first recipe is my basic barbecue sauce, which is good for meat, pork or chicken and is also great as a dipping sauce. You may want to double or even triple the recipe, depending on how many people you'll be cooking for. I hope you enjoy it.

Hickory Smoke Barbecue Sauce

Ingredients:

1/2 medium onion, finely diced

2 garlic cloves, finely minced

2 Tbsp. sugar free apricot preserves

2 Tbsp. tomato paste

1 to 1 1/2 tsp. liquid Hickory Smoke

2 Tbsp. brown sugar substitute

1 Tbsp. yellow mustard

1/4 cup malt vinegar

1 cup reduced sodium beef stock

black pepper to taste

olive oil spray

Saute the onion and garlic in a small sauce pan coated with olive oil spray on medium high heat. Add the rest of the ingredients, blend well. Bring to a simmer, reduce heat and continue to simmer for about 10 to 15 minutes or until the sauce has reduced by half and has thickened.

Yields 3 - 1/2 cup servings

Variations:

Spicy Barbecue Sauce - saute jalapeno pepper or green chile peppers with the onion and garlic. Add 1/4 tsp. chili powder and cumin along with the rest of the ingredients before reducing.

Southwestern Barbecue Sauce - add rehydrated and diced ancho chile peppers to the onion and garlic saute and replace the liquid hickory smoke with an equal amount of liquid mesquite smoke.

Each serving contains 28 calories, 7.5 g carbohydrate, less than 5 g fat.

Roasted Corn and Tomato Skewers

Ingredients:

4 large ears of fresh summer corn, about 7 3/4" to 9" long

1 pint of cherry tomatoes

1/4 cup unsalted butter

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/4 tsp. cumin

If you are using wooden skewers, soak them for about 30 minutes in water so they will not burn on the grill. While soaking them, clean the corn and cut each ear into two inch widths. Alternate a piece of corn and a cherry tomato on the skewer so that you have three pieces of corn and three tomatoes, ending with the tomato. In a small sauce pan melt the butter and add the seasonings, stirring well to combine over low heat. Cook gently for five minutes to marry the flavors. Use this mixture to baste the skewers on the grill.

Yields four servings

Each serving contains 161.8 calories, 27.9 g carbohydrate, 5.7 g fat

Grilled Asparagus

Ingredients:

1 lemon, zest and juice

1 Tbsp. garlic, minced

1/4 cup olive oil

salt and pepper

1 bunch large asparagus spears, about 7 1/4" to 8 1/2" long

Clean asparagus and snap off the bottom at its natural point by bending one asparagus. It will break where the asparagus is tender. Use this as your marker and line up the other pieces and cut them at the same point. Place asparagus in a container so that they lay flat. Blend the lemon zest, juice, garlic and olive oil in a small bowl with a whisk. Season to taste with salt and pepper. Pour mixture over the asparagus and toss gently to coat. Marinate in the refrigerator, covered, for at least 2 hours. Before grilling shake off any excess marinade.

Each piece of asparagus contains about 24.5 calories, 0.9 g carbohydrate and 2.3 g fat

Grilled Lemon Potatoes

Ingredients:

12 ounces Yukon Gold or Idaho potatoes, sliced into 1/2" thick rounds

1 lemon, zest and juice

1 Tbsp. garlic, minced

1/4 cup olive oil

salt and pepper to taste

In a large bowl blend the lemon zest, juice, garlic and olive oil with a whisk and season with salt and pepper as desired. Add the potato slices and toss well to coat. Cover and refrigerate for about 30 minutes prior to grilling so flavors marry well. Shake off any excess marinade before grilling.

Yields 4 - 3 ounce servings. Each serving contains 195.5 calories, 17.6 g carbohydrate and 13.6 g fat

Note - the total calories and fat reflects the total amount of olive oil used in marinade and may actually be less when cooking.

Creamy Cole Slaw

Ingredients:

1/2 cup reduced fat mayonnaise

1/2 cup reduced fat sour cream

1 Tbsp. malt vinegar

1 tsp. Splenda

1/2 large head cabbage, thinly shredded

3 large carrots, thinly shredded

1/2 cup purple cabbage, thinly shredded

salt and pepper to taste

In a large bowl blend the mayonnaise, sour cream, malt vinegar and Splenda. Taste for seasoning and adjust to your personal taste for sweetness or tartness. Season with salt and pepper as desired. Shred the cabbages and carrots in your food processor. Add the cabbages and carrots and toss well. Cover bowl and refrigerate overnight if possible or at least 4 hours before serving so the cabbage is wilted but crisp and the flavors marry.

Yields about 12 servings.

Each serving contains about 55.1 calories, 5.3 g carbohydrate and 3.6 g fat.

Note - you can use a bag of prepared cole slaw mix from the produce department of your grocery store if preferred.

Have a wonderful and safe holiday weekend!!!!! Don't forget our motto ~ Eat, live and enjoy life!!!