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May 032016

Kahlua BBQ Sauce

flowers and chicken 003

Well it’s that time again for a lot of you to start dusting off the old BBQ grill and gettin’ ‘er done! Our grill stays in use year round here in north Florida, not as much in the winter but we still enjoy ribs and chicken cooked outside over charcoal even if it’s a little chilly. When husband used to live in Indiana, he still cooked on his grill all year long! But now is the time when they start getting used quite a bit with Memorial Day and the 4th of July right around the corner. Of course guys, Mother’s Day is next weekend and I know for sure where my Kenny will be, cooking up something yummy for me after I get my Western omelet in the morning, ha ha!

I actually had made this recipe a couple of weeks ago and pictures never got taken so I opted to wait so we could show the finished product which by the way, was a great tasting sauce in lieu of my normal BBQ sauce that I have been making for what seems like an eternity and we still love. What even made this even more special was the fact that we used our own homemade Kahlua!

Kahlua BBQ Sauce
  • 1 tbsp unsalted butter
  • ⅓ cup minced onion
  • ¾ cup bottled or homemade chili sauce
  • ¼ cup Kahlua for the recipe plus ¼ cup over ice for the cook
  • 2 tbsp light brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • Hot sauce to taste
  1. Melt butter in a small saucepan and saute onions until translucent.
  2. Blend in the remaining ingredients and simmer for 5 minutes while stirring.
  3. During the last five minutes of grilling you pork or chicken, baste meat on both sides and cook until desired crispness.

Well my editor-in-chief, aka, Husband just came in so I had better wrap this up before he fires me, ha ha. But truly, I hope you enjoy this and we have some spicy chicken waiting in the wings, no pun intended but they really are wings! Be back soon………………

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Apr 232016

Sweet Potato Spinach Salad

This is a great summer salad!

This is a great summer salad!

With the summer heat already here, it’s the perfect time to start eating our salads again! Don’t know why but the winter months just doesn’t spur up our appetite to munch on salads as a main meal but when the heat kicks in, its bar the door Katey, here we come a knocking! Just loved this combination of veggies, cheese and bacon and it will grace our plates again before too long; I mean, who doesn’t like spinach, sweet taters, lotsa red onion, feta cheese and crispy fried onions?

Of course, husband and daughter had to add extra ingredients to theirs which I thought would take away from the taste I wanted to accomplish, their problem not mine! I also used a little bacon fat drizzled over the top of mine, which I got severely scolded for by my daughter, it’s something I do very, very seldom so give me a break!!! They both used a three cheese Italian dressing which did go very well to.

We also tried Nabisco’s new Sweet Potato Good Thins which were over the top as a compliment to the salad. If you haven’t tried these new baked treats from Nabisco, you should put them on the top of your grocery list. They also come in other flavors which are just as good……………

Sweet Potato Spinach Salad
  • Amounts will depend on how much salad you will be making:
  • Fresh spinach, washed and drained
  • Sweet potatoes, peeled, cubed and cooked until tender
  • Bacon, fried or baked until crisp
  • Red onions sliced into rings
  • Crumbled Feta cheese
  • Salad dressing of your choice
  1. Arrange a bed of spinach on a plate.
  2. Top with remaining ingredients and finish off with your dressing.

Hope you enjoy! Oh, we did make it to the Air Show and it was wonderbar to say the least! Even got to meet some of the pilots before the main attraction, almost forgot I was with Husband, ha ha, just joking!! If you’ve never been to one of these air shows, don’t hesitate as they are some of the most down to earth guys and gals you’d ever want to meet and they are so appreciative of your support by just being there!

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

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