On the 12th day of BBQ, my sweet love made for me…

Minute Steaks with Gayle’s BBQ Butter Sauce

2 servings
Total Time: 30 minutes

 
Ingredients:
2 (5 ounce) boneless sirloin steaks
salt and freshly ground black pepper to taste
1/2 cup beef broth
1 1/2 tablespoons your favorite flavor of Gayle’s BBQ Sauce
1 dash hot pepper sauce
freshly ground black pepper 
1 teaspoon cold butter, or more to taste 
1 tablespoon vegetable oil

Preparations:
1.Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
2.Generously season each steak with salt and ground black pepper. Set aside.
3.Combine beef broth, Gayle’s BBQ Sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
4.Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
5.Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
6.Spoon broth and butter mixture over steak and serve.

 

 

 
 

 

 

On the 11th day of BBQ my sweet love made for me…

Smoky Buffalo Burger

Flavor bison with smoked cheese and smoky Gayle’s BBQ Sauce. Instead of being melted on top, cheese is used  to season the meat—adding moisture and smoky flavor inside the burger. Wild rice bulks up the serving size (and adds vitamins and minerals), while keeping it lean. Plus the flavor and chewy texture are a wonderful complement to the meat. If you can’t find buffalo in your store, substitute 90%-lean ground beef.

4 servings

Total Time: 40 minutes

Ingredients
1 pound ground bison (or substitute lean beef)
1/2 cup cooked wild rice
1/2 cup shredded smoked cheese, such as Cheddar, Gouda or mozzarella
2 tablespoons Gayle’s Chipotle BBQ Sauce, divided
1 tablespoon paprika
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup low-fat mayonnaise
1 tablespoon sweet pepper relish, or pickle relish
2 teaspoons prepared horseradish
4 whole-wheat hamburger buns, toasted
4 slices tomato
4 thin slices sweet onion

Preparation
1.Preheat grill to medium.
2.Place meat, rice, cheese, 1 tablespoon Gayle’s BBQ Sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.
3.Combine the remaining 1 tablespoon BBQ Sauce, mayonnaise, relish and horseradish in a small bowl.
4.Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side.
5.Assemble the burgers on buns with the BBQ mayonnaise sauce, tomato and onion.

On the 10th day of BBQ, my sweet love made for me…

BBQ Tofu Sandwich

Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you won’t mind the contradiction. Serve with: Baked beans and corn on the cob.

4 servings
Total Time: 25 minutes

Ingredients
1/4 cup thinly sliced onion
1 14-ounce package extra-firm or firm water-packed tofu, drained
1/8 teaspoon salt
1 tablespoon canola oil
1/2 cup Gayle’s BBQ Sauce
1 1/2 cups coleslaw mix or finely shredded cabbage (or just lettuce if you prefer no slaw)
2 tablespoons low-fat mayonnaise
2 teaspoons red-wine vinegar
1/4 teaspoon garlic powder
Freshly ground pepper to taste
4 whole-wheat hamburger buns, toasted
4 dill pickle sandwich slices

Preparation
1.Place onion in a small bowl, cover with cold water and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt.
2.Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add Gayle’s BBQ Sauce and carefully turn the tofu to coat with the sauce. Cover and cook for 3 minutes more.
3.Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion.
4.To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top buns.

On the 9th day of BBQ, my sweet love made for me…

BBQ Chicken Tenders

These crispy chicken “wings,” made with boneless, skinless chicken breast tenders, stay crispy with only a light coating of oil—no deep-frying needed. Serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side.

About 24 tenders
Total Time: 1 1/2 hours (including 30 minutes marinating time)
Ingredients
1 cup Gayle’s Original Sweet ‘N’ Sassy BBQ Sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 1/2 pounds chicken tenders
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 3/4 cups coarse dry breadcrumbs, preferably whole-wheat
Olive oil or canola oil cooking spray

Preparation
1.Combine Gayle’s BBQ Sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
2.Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
3.Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
4.Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.

On the 8th day of BBQ, my sweet love made for me…

Barbecue Portobello Quesadillas

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

4 servings – Total Time: 45 minutes

Ingredients
1/2 cup Gayle’s Chipotle or Extra Sassy BBQ Sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese

Preparation
1.Combine Gayle’s BBQ sauce, tomato paste, vinegar and chipotle in a medium bowl.
2.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
3.Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
4.Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

You can add lots of veggies to this recipe. Try spinach and cilantro! I added at least 4 cups of spinach and 1/4 cup cilantro. You can also add about a cup of shredded chicken to if you like.

On the 7th day of BBQ, my sweet love made for me…

BBQ Baked Beans & Sausage

4 servings, about 11/3 cups each
Total Time: 30 minutes

Ingredients
1/2 cup Gayle’s Sweet ‘N’ Sassy BBQ Sauce
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon canola oil
1 medium onion, chopped
4 cups chopped collard greens, (about 10 ounces), tough stems removed
9 ounces cooked chicken sausage links, (about 3 links), halved lengthwise and sliced
2 15-ounce cans great northern or navy beans, rinsed
Preparation
1.Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
2.Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
3.Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

On the 6th day of BBQ, my sweet love made for me…

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad

6 servings

Total Time: 40 minutes

Ingredients
2 tablespoons canola oil
6 large portobello mushroom caps, gills removed (see Tip)
1 medium zucchini, cut in half lengthwise
1 small red bell pepper, cut into quarters
2 ears of corn, husked
1/4 cup cider vinegar
2 teaspoons light brown sugar
1 teaspoon smoked or hot paprika
3/4 teaspoon salt, divided
1 15-ounce can black beans, rinsed
1 15-ounce can hominy, (see Shopping Tip), rinsed
1 10-ounce package frozen baby lima beans, cooked according to package directions
6 teaspoons Gayle’s Apple Cider Smoke BBQ Sauce, or your favorite Sweet ‘N’ Sassy flavor…
6 teaspoons toasted salted pepitas, (optional)

Preparation
1.Preheat grill to medium-high.
2.Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
3.Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
4.Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
5.Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of Gayle’s BBQ Sauce and pepitas (if using).

On the 5th day of BBQ, my sweet love made for me…

Oven-Barbecued Pork Chops

Need a little summertime flavor in the winter? Try this swift recipe and enjoy a “barbecue” indoors. Make it a meal: Serve with coleslaw and cornbread.

4 servings

Total Time: 30 minutes

ngredients
1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup your favorite Gayle’s Sweet ‘N’ Sassy BBQ Sauce

Preparation
1.Preheat oven to 400°F.
2.Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
3.Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
4.Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.

On the 4th day of BBQ, my sweet love made for me…

Smoky Corn & Black Bean Pizza

The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and a tangy vinaigrette and dinner is on the table in no time.

6 servings
Total Time: 30 minutes

Ingredients
1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels, (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup Gayle’s Sweet ‘N’ Sassy BBQ Sauce
1 cup shredded mozzarella, preferably smoked mozzarella

Preparation
1.Preheat grill to medium.
2.Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3.Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4.Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.

On the 3rd day of BBQ, my sweet love made for me…

Barbecued Chicken Burritos
These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas.

4 servings, 1 wrap each
Total Time: 15 minutes

Ingredients
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/2 cup Gayle’s Chipotle BBQ sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges

Preparation
1.Place a large nonstick skillet over medium-high heat. Add chicken, Gayle’s BBQ Sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
2.Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.