Nectarine Chipotle BBQ Sauce

Ya’ll. This BBQ sauce makes me talk like a Texan. It is full of flavor with sweetness, a bit of tang and a whop of spice. I love, love, love it as a dip to homemade chicken tenders. And it perfect with shredded pork. Make it this summer. It’ll stay in your fridge for up to 3 months.

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The photo was taken before it was blended. Yuuuuum!

Nectarine Chipotle Barbeque Sauce

  • 1 splash of olive oil
  • 1/2 cup yellow onion, diced
  • 5 garlic cloves, minced
  • 2 cups catsup
  • 3 chipotles in adobo sauce, diced
  • 1/4 cup Apple cider vinegar
  • 2 1/4 cup nectarines, peeled and diced (about 5 nectarines)
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp lime juice
  • 1 Tbsp Dijon mustard
  • 1/3 cup dark brown sugar
  • 1 tsp liquid smoke
  • 1/4 cup water
  • 1/4 tsp salt
  • Freshly ground pepper

Heat oil over medium heat in a sauce pot. Add onion and garlic and cook until soft.

Add everything but the water, salt and pepper.

One it begins to boil, add water, salt and pepper.

Cover and simmer on low for 45 mins. Stirring often.

Blend in a blender once the nectarines are soft.

Store in mason jars in your refrigerator for up to 3 months.

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Minestrone

One thing we can count on, living in Northern California on the coast, is a few foggy days during the summer. Ok, a lot of foggy days. Today was one of those days. So, that calls for some heart-warming soup. This one came out so good.

Minestrone

Serves 6

  • 1/2 yellow onion, diced
  • 4 cloves of garlic, minced
  • 2 celery sticks, sliced about 1/2″ thick
  • 3 carrots, cut on the diagonal
  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1 zucchini, sliced in half then in 1/2″ thick 1/2 moon shaped pieces
  • 1 large red potato, diced
  • 1 handful of green beans, cut in2″ lengths
  • 1/4 head of cabbage, chopped
  • 1 can of red kidney beans, rinsed
  • 1 can of fire roasted chopped tomatoes
  • 3-4 handfuls of dried conchiglie or penne pasta
  • 4-5 cups chicken stock
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • Fresh basil
  • Grated Parmesan
  • 1 Tbsp olive oil
  • Salt

In a large stock pot, heat olive oil on medium heat. Add onions, garlic, celery, carrots, and potatoes and about 2 tsp salt. Cook for 5 mins. Add thyme, oregano, zucchini, bell peppers, pasta, 4 cups of stock and tomatoes. Cook for 10 mins. Add green beans, cabbage and kidney beans. Cook until pasta and potatoes are tender. Add stock if needed and salt to taste. Once cooked, add fresh basil and top with Parmesan.

Enjoy with a buttered baguette.

Nectarine Ice Cream

“A perfect after dinner palate cleanser,” says the hubby. David Lebovitz’s The Perfect Scoop has my favorite ice cream and sorbet recipes. Since I had pounds and pounds of nectarines recently, I made his Peach Ice Cream recipe with a few minor adjustments (like the fruit exchange).

Nectarine Ice Cream

  • 1 1/3 pounds ripe nectarines (about 6 medium nectarines) peeled, cut into chunks off the pit
  • 1/2 cup water
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 1 cup whipping cream
  • 1/4 tsp vanilla extract

Cook nectarines with water over medium heat, stirring until soft (about 15–20 mins).

Remove from heat and stir in the sugar. Let this cool to room temp.

Blend the cooled nectarines with the other liquids until almost smooth. Leave some pieces of fruit visible because that’s delicious.

Chill the mixture overnight. Then put it in your ice cream maker (I have a cuisinart) for the time required by the manufacturer. Mine calls for 15 mins.

It then needs some time in the freezer. It’s usually ready in a few hours but we eat it the next day.

If you’re fancy, eat it topped with whipped cream and granola or toasted coconut.

Enjoy!

Peach Crisp

I’ve made tons of crisps over the years. I’ve done all the berry combinations and have always loved how easy they are to throw together. Then, I had this one. You guys, it is mind blowing good. The peaches with the pecans, not to mention the stick of butter. It is perfectly crispy with warm oooey peaches. You should make this today.

Peach Crisp

Adapted from a recipe found on Pinterest.

Filing

  • 5 cups peeled and sliced peaches (the recipe says thinly but I coined them to be too soft so I fattened up the slices a little)
  • 1/2 cup flour
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Crisp

  • 3/4 cup dark brown sugar
  • 2/3 cup flour
  • 2/3 cup old-fashioned rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup unsalted pecan pieces
  • 1/2 cup unsalted butter, melted

Preheat the oven to 350 degrees.

Mix the filing ingredients together in one bowl. Add to a 9″ round pie pan.

Mix the crisp ingredients together in a separate bowl. Sprinkle on top of the peach mixture. It’s going to sit really high like a mountain.

Bake on a cookie sheet for 40-45 mins. Let it cool for 20 mins before trying to take a bite. It’s like molten lava underneath.

Enjoy with a scoop of vanilla ice cream on top.

Braise Collards

I am a big fan of greens but I understand that some are not. I know one gentleman in particular who is not keen on choosing greens but when it arrives mysteriously on his plate, he’ll eventually take a bite. That’s how I got him to eat these collards and now he’s a big fan. And that’s why I’m sharing this recipe in particular. It’s a hit and I usually prepare it when we have ham around because, why not?

Braised Collard Greens

Adapted from this food network recipe.

  • 2 six-inch long, two-inch wide pieces of ham cut into chunks (can switch for 2 strips of bacon)
  • 1/8 tsp red pepper flakes
  • 2 cloves of garlic, sliced thinly
  • Juice and zest of 1 lemon
  • 1 bunch fresh collard greens, leaves stripped from large inner veins and chopped
  • 1/2 cup chicken broth
  • Salt and pepper

Cook the ham (or bacon until crisp) in a deep saute pan on medium-high heat leaving the fat in the pan. (If you use bacon, take it out before proceeding to the next step. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, (add the bacon back to the pan if using), raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add about 2 tsp of lemon juice and taste. If you need more add it to taste. Season with salt and pepper.

This is really great to make on New Years Day with Hoppin’ John and then eat together the next day as leftovers.