BBQ Sauce... McTatty Style

I ran out of BBQ sauce the other night and well, let's just say it wasn't Pay Day. I had to make it.
I like sweet BBQ sauce so I used both honey AND brown sugar. If you don't like it sweet, just add one or the other but NOT BOTH.

Start off with 1/2 cup of ketchup in a small sauce pan.

Add 1/4 cup of brown suger and 1 tablespoon honey.

Make sure the MONSTER isn't making any trouble...

And add garlic powder...

Yes, garlic powder. Really. Sometimes I don't like chopping garlic.

And chipotle chilis. Exactly two.

Finely chopped. Remember, they're pretty hot!

And melt them all together on the stove until nice and smooth.

Store in an airtight container. Will keep for up to a week in the fridge.

And serve with chicken nuggets.

Enjoy!

Chipotle Chili

Chili. OMG. It's definitely one of my favorite winter foods. I just can't help it! It's so addictive and you just have to eat it...
The ingredients. But don't include the jalepeno. That just makes it too hot.

Brown the ground turkey with a dash of salt and pepper.

Sweat the onions.

Get out the worchestershire sauce. And pronounce it wrong.

Get out the stock pot. And throw in the turkey, onion and worchestershire sauce.

Add in one can of black beans. Ok, two cans.

And one can of peeled tomatoes.

Ok, two cans of tomatoes.

And two finely chopped chipotle chilis.

Here's what they look like in the can.

And then add in one whole jar of salsa. Yes. The whole jar.

But only add in 1 1/2 cups of chicken broth. You don't need much because you're going to simmer the chili to thicken it.

And here's the chili. Whatever you do, don't stick your finger in your eye after you touch the chili. Seriously. I warned you.

Add in one cup of frozen corn to lighten up the chili a little bit. AND a can of hominy. Do you know what hominy is? Well, it's corn. You can google it!

This is how I store chipotle chilis in a can. I'm kind of a dork like that.

Mmmm...

Chipotle Chili

1 lb ground turkey, browned

1 medium onion

2 cans black beans

2 cans diced tomatoes

1 cup frozen corn kernels

1 can of hominy

1 jar salsa

2 chipotle chilis, finely diced

1 1/2 cups chicken broth

2 tbsp worchestershire sauce

1 tbsp cumin

1 tbsp chili powder

McCormick's steak seasoning

Brown the ground turkey seasoned with McCormick's steak seasoning. Sweat the onions in the same pan.

Add the turkey & onions to a stockpot. Add all the other ingredients and simmer for 30 - 45 minutes.

Serve topped with cheese, avacados and tortilla chips.

Enjoy!

Marinara - Giada Style

The ingredients. With marinara sauce I tend to make at least enough for a month. And so I did.

I also added Kalamata olives into a small batch for Bimmer Man. He LOVES marinara with olives. Just can't get enough...

Carrots & onions are required, though I used too many carrots. My marinara turned out orange. Oh, well.

Chop the onion.

Into very small pieces. I think they call it a fine dice?

And the correct way to finely dice your carrots.

But please don't judge.

I haven't sharpened my knife in quite awhile.

Add those to a medium-high stock pot.

Then do the same with the celery.

Keep going...

Smash the garlic.

Finely chop that too.

And add your bay leaves too.

HAHA!! My garlic. It sprouted! I accidentally kept it out in the light...

Add the diced tomatoes.

And more...

Then let simmer for one hour.

I HATE chunky marinara. Can't stand it.

So I pureed it.

See? It's a little orange. Whoops, too many carrots! If you're making a HUGE batch like I did, don't double the carrots otherwise it'll be orange!

Don't forget to take out the bay leaves.

And basil.

More basil.

Mmm... Basil...

Add that to your blended marinara. (After it's cooled so it doesn't turn brown)

And then you can happily freeze for a month.

Orange marinara. It's what's for dinner.

Marinara Sauce from Giada

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

Directions
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Enjoy!