Three Ingredient Barbecue Sauce

3 Ingredient BBQ Sauce | Domesticated Academic

Three ingredients. That’s all you need to make a simple, easy, and tasty barbecue sauce! I love this sauce since I can add things to my own taste or what I think my audience might like around my table. Start with the basic recipe and go from there. I think you’ll find this super easy to make and modify to your own kitchen. Equal parts start you off, but modify, modify, modify!

3 Ingredient BBQ Sauce | Domesticated Academic

My sister first made this sauce years ago when we were vacationing in Florida on a family vacation and it’s been a staple for me in the kitchen ever since. I’d like to sell this as a recipe where you know what’s going in it, but let’s face it, ketchup is one crazy condiment and worcestershire sauce is equally elusive with the ingredient list. It does keep well in the fridge so don’t be afraid to make a large batch and keep it on hand. Glaze your meat with it during the last flip to get a good caramelization without burning too much. All that sugar is bad news for the grill so use caution.

I like sautéing a clove of garlic in a bit of olive oil first to make the batch extra garlic-licious. I also like adding Sriracha to my finished sauce to give it some more kick. Black pepper, red pepper flakes, soy sauce to give it a sweeter and more teriyaki like flavor is also an excellent option. If you want it thinner and more “southern style–NC,” get after some vinegar in this for that tang that you can’t miss. If you’re not a fan of the Worcestershire sauce, cut the amount right out of the gate by half and you can always add it back in gradually. Modify this by adding more or removing the three basic ingredients to get it where you like it. This is a flexible recipe that will tolerate tons of alterations.

You’ll need:

15 minutes

makes about 1 cup

  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1/2 cup Worcestershire sauce
  1. Bring all ingredients to a low simmer in a small saucepan on the stove.
  2. Make sure it’s not burning the bottom of the pan.
  3. Simmer for about 10 minutes until ingredients are combined and begin to reduce and thicken.

Bacon Wrapped Chicken | Domesticated Academic

Bacon Wrapped Chicken

grilled peaches |domesticated academic

Grilled Peaches

 

10 Minute Chocolate Sauce

 

10 Minute Chocolate Sauce | Domesticated Academic

Chocolate sauce in ten minutes? I think so! This silky, rich, and simple chocolate sauce will replace any bottle or jar you buy from the store and you’ll find it takes less time to make than to actually go and buy a jar of pre-made sauce. Knowing what’s in it is just icing, I mean, sauce on your cake!

10 Minute Chocolate Sauce | Domesticated Academic

My favorite way to eat this (besides with a spoon) is on top of my favorite springtime dessert!

10 Minute Chocolate Sauce | Domesticated Academic

Spring meant angel food cake with fresh fruit for my Mema. I find myself making this classic and simple dessert each spring, usually for Easter, but it’s also great for potlucks or dinner parties or to celebrate anything (including yourself). This dessert is perfect because it’s not heavy like many are and you can still satisfy the sweet tooth you’ve got.

You’ll need:

10 min.

makes about two cups

  • 2 oz. unsweetened chocolate (I use Baker’s brand, each square is ONE ounce)
  • 1 oz semi sweet chocolate (Baker’s brand)
  • 1/3 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  1. In a saucepan, combine chocolate, milk, sugar and butter over medium heat.
  2. Melt, whisking regularly.
  3. As the contents melts together, whisk constantly to bring everything together.
  4. Once sauce has combined, add vanilla and removed from heat.
  5. Sauce should be smooth. Whisk until you get desired consistency and thickness.
  6. Cool to serve or keep in fridge and reheat gently in 30 sec. increments in microwave or in warm water bath for serving.

mini carrot cupcakes | domesticated academic

Mini-Carrot Cupcakes

Citrus Syrup Fruit Salad | Domesticated Academic

Citrus Syrup Fruit Salad

Spicy Pork Stir Fry

Spicy Pork Stir Fry | Domesticated Academic

Stir fry is a quick and easy weeknight meal when you need to have some chow on the table pronto! You’ll love this because you can use various cuts of meat (or go meatless and stir fry veggies) because the star is the hot and spicy sauce! If you don’t like the spice, cut back on the chili paste and sriracha. If you like them, add more! I love hot and spicy food, so I’m usually ‘all in’ you could say.

Spicy Pork Stir Fry | Domesticated Academic

I put this together after taking a two pound piece of pork roast out of the freezer. I prepped half of it for the oven to roast using my Mema’s recipe because it’s so good! As someone who lives alone, two pounds would have been too much of ‘the same thing’ would cause me to not eat it, so I took the other half…..and stared at it…..and then I opened my fridge and stared inside of it…..and realized I needed some spice. I’d been seeing all of these homemade orange chicken recipes on Pinterest but orange chicken isn’t my favorite, I prefer to just skip to the spice. The cornstarch and flour mixture gave the pork a nice coating on it without deep frying it. I pat myself on the back and picked up my chopsticks!Spicy Pork Stir Fry | Domesticated Academic

You’ll need:

20-30 min.

Serves 4

  • 1-2 lbs. pork (loin, chop, sirloin) cut into bit sized pieces
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 cup onion, chopped
  • 1 clove garlic, chopped fine
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce (i use low sodium)
  • 2 teaspoons chili paste
  • 1-2 teaspoons sriracha
  • 2 tablespoons duck sauce
  • vegetables of choice
  • rice
  1. Mix flour, cornstarch, and garlic powder together and toss cut pork to coat all the pieces. You can do this on a plate, in a bowl, or in a plastic bag.
  2. Heat a pan on medium high heat. Add enough oil to stir fry the pork, onion, and garlic.
  3. Fry the three ingredients together until the pork is cooked through, 5-10 minutes, depending on how big the pork pieces are.
  4. Combine the brown sugar, soy sauce, chili paste, duck sauce, and sriracha together in a small bowl and pour over the cooked pork.
  5. Toss to coat and add in vegetables at the very end to heat through.
  6. Serve with vegetables over rice.

Quick & Easy Korean Beef | Domesticated Academic

Quick & Easy Korean Beef

Korean Bulgogi | Domesticated Academic

Korean Bulgogi

Avocado Tzatziki Sauce

Avocado Tzatziki Sauce |Domesticated Academic

And then I fell in love….with this! This is the perfect dip, sauce, or eat with a spoon sauce for summer. It really is refreshing! Even moreso when you’re stuffing it in your face at warp speed. If you can spell “tzatziki” from memory, you need to email me and give me some tips. I can never spell it correctly….ever….

Avocado Tzatziki Sauce |Domesticated Academic

Anyway….I got out my ‘new to me’ food processor after staring at it for two months (AKA: being too busy to think about anything in the kitchen) and buckled down for some kitchen time. Lo and behold, this came out of it first. I had been thinking about two avocado’s that were quickly ripening past their prime on my counter and proceeded to put a whole bunch of stuff into the food processor to take it out for a test drive.

A lucky cuke from my CSA share got peeled, seeded, and chunked and thrown into the fire next along with some dill I’d dried, some garlic, some small red onion from the CSA and finally, a good portion of greek yogurt.

You’ll need:

20 minutes + fridge time

  • 2 whole avocados, pitted
  • 1 cup plain non-fat greek yogurt
  • 2 Tablespoons olive oil
  • 1 tablespoon dill
  • 1/2 lemon, juiced
  • 1 large cucumber, peeled and seeds removed
  • 3 cloves garlic
  • salt & pepper to taste

Put all ingredients into the food processor and pulse until mixed and beat to a pulp.

Remove from food processor.

Refrigerate until good and cold, at least an hour or the night before.

White Bean Dip | Domesticated Academic

White Bean Dip

Healthy Alfredo Sauce | Domesticated Academic

Healthy Alfredo Sauce

Spinach Cilantro Cauliflower Alfredo Sauce

Healthy Spinach Alfredo Sauce | Domesticated Academic
Remember the AMAZING Healthy Alfredo Sauce I sent your way a few weeks back? How could you forget!?!?!?! Here’s another great rendition of the base recipe with some added greens and a kick you’ll love. You’ll love this because it’s healthy, easy, and replaces something that’s extra rich for something that’s still delicious without making you need to worry about your blood pressure or cholesterol.
Healthy Spinach Alfredo Sauce | Domesticated Academic
A-MA-ZZZING. That’s my final word on this stuff. In case you missed the original post (healthy alfredo sauce) this stuff is amazing as a fake out. For this round, I simply took half of the alfredo sauce and set it aside for the ‘white’ version. I left the other half in the blender and added a large handful of fresh spinach (frozen, drained well is fine too) and a handful of cilantro leaves. For good measure, I squirted some sriracha in the blender and turned it back on to blend.
Healthy Spinach Alfredo Sauce | Domesticated Academic
You’ll need:
30 min.

  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups stock or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste)
  • 1 good handful of chopped cilantro (about 1/4 cup)
  • 1/2 cup raw spinach leaves
  • 1/2 cup parmesan cheese
  • sriracha for spice (optional)
INSTRUCTIONS
  1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  2. Cauliflower: Bring the water or stock to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
  3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, spinach, cilantro, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
  4. Add parmesan cheese at the end and mix well.

Healthy Alfredo Sauce | Domesticated Academic

Healthy Alfredo Sauce

Healthy Alfredo Sauce

Healthy Alfredo Sauce | Domesticated Academic

You’ll love this because it’s so versatile, it’s super healthy, and it’s cauliflower–a hated and despised vegetable in society. I could not get enough of this and all it took was a blender. No fancy tools or gadgets to make this sauce. It freezes like a dream (there’s some in my freezer right now) and defrosts easily. I’m posting this on a MONDAY because I’m so dang excited about this!!!

Healthy Alfredo Sauce | Domesticated Academic

I love alfredo. You love alfredo. We all love alfredo….they should call it ‘straight to your hips’ instead of alfredo….Pinch of Yum ran a recipe for cauliflower sauce and I was intrigued. It took me longer to buy a head of cauliflower than it did to make the sauce. Honestly, it was easier than pie to make and it tasted….just like the real thing! It was also more filling, and one serving was more than enough.  I added some parmesan cheese to make things taste a bit richer and still consider it a win because it’s cauliflower instead of cream and butter and really good fatty dairy products.

You’ll need:

About 30 min.

  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups stock or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste)
  • 1/2 cup parmesan cheese
INSTRUCTIONS
  1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  2. Cauliflower: Bring the water or stock to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
  3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
  4. Add parmesan cheese at the end and mix well.
 Greek Turkey Meatloaf | Domesticated Academic
Low Carb Stuffed Peppers | Domesticated Academic

Pesto cubes & a giveaway!

Enjoying summer all year long is something I’m on board with 100%. Pesto is a food that I think we can agree is like a burst of summer no matter what month it actually is.  It makes food taste like summer even if it’s February. Fresh basil and other herbs don’t tend to stick around for long, no matter how long the growing season and pesto cubes might be one great option for you and your kitchen.  As an avid gardener in my former life, I had missed not having an abundance of fresh herbs at my disposal and ways to enjoy them through the winter months. I had been missing out on this luxury until this year, when my container gardens took off and we were able to grow some small scale veggies of our own thanks to PIC’s research plots.  The perks of living with an academic who’s research is in a field with great soil and irrigation. 🙂

Anyway, pesto. While not a new phenomenon by any means, making large batches of pesto used to be my norm.  Until I no longer had a huge garden to tend each day.  Instead, I’ve compromised and gone small scale. The research plots have cilantro, basil, parsley, assorted peppers, tomatoes, cukes, and zucchini at the moment.  Having been out there over the weekend to weed and harvest, it yielded two cukes, a half dozen peppers, and a nice amount of fresh herbs.  While not a pound or anything large scale, it was more than we could add to food but less than large scale operation worthy. I brought all of the produce home, prepped it, and made a small batch of basil and parsley pesto.

Enter: pesto cubes.  I have to admit, I’ve been putting all of my extra stuff into cube form lately. An extra ice cube tray has been serving me well.  I’ve put extra homemade chicken stock, leftover wine, and now pesto into cubes to make perfect single servings for later. This is a great way to preserve extras for a few weeks or months to make your dollar stretch just a bit farther. While it takes a bit of work on the front end, the back end is easy when I can simply pop a few cubes out of the bag or container and they defrost in no time. Two cubes gives 1/2 lb. of pasta a nice flavor, three if you want a really strong pesto flavor.

You’ll need:

  • pesto of your choice-homemade or the end of a jar you hate to see go to waste
  • ice cube tray
  • freezer bags or freezer safe container
  1. Place pesto into cubes
  2. Freeze overnight or for at least four hours
  3. Remove cubes from tray by popping out or let the tray sit for two minutes to warm up the oil. A knife will help pop your cubes out of the tray.
  4. Package and freeze.
  5. Enjoy!
  6. Don’t forget to ENTER to win a BYO Rambler Lunch Bag!!! Enter by Thursday at 11:59 p.m.!
  7. Details here!