Strawberry BBQ Sauce

Makes   2 cups   


Ingredients
   1 3/4 cups sugar
   1 1/2  cups sliced strawberries, frozen can be used if they are loose not clumped
   3 Tablespoons  of Balsamic Vinegar
   3 Tablespoons of water
   1  Tablespoons Cracked  black pepper
   1/4 cup Ketchup
   2 Tablespoons Brown Spicy Mustard


Directions

Mix, sugar, vinegar, water, and black pepper  and Strawberries in a sauce pan. Bring to boil over med. Heat, continue to cook at a  slow boil for about 45 min. or until thick,  Stir often Remove from heat. Add ketchup, mustard and  mix well.  BBQ will thicken more as it cools.

  *  Notes

This BBQ is delicious served  with grilled  or baked chicken, it does not do  well brushed on  the chicken before grilling, because of the sugar it has a tendency  to burn.


If you do any home canning, this sauce cans very well. Double the recipe  and use the water bath method. It will can about  3 pints.  When time to use  open and put in a sauce pan to heat.

Italian Bruschetta

serves 6
Ingredients
1/2 loaf crusty baguette  med. sliced                                                                        
1 pint cherry tomatoes  cut in half
¼ cup minced white onion  
½ cup extra virgin olive oil  
2 tablespoons minced garlic                                                                                              
Salt and pepper to taste 
1 tablespoon of dried Basil  
Shredded Mozzarella




  

Preparation … preheat oven to 350 degrees
In a large bowl, mix the chopped onions, tomatoes, garlic and basil.
Add  extra virgin olive oil. Then add salt and pepper to taste. Cover it and refrigerate it for at least an hour. This will allow the flavors to blend together.
Slice the baguette loaf diagonally, into thick slices  and  place on a baking sheet and drizzle with Olive oil. Place in the oven till golden brown  and flip over  and do the same.  When both sides are lightly toasted, take out of oven and spoon on the Tomato salad mixture  and  top with the shredded Mozzarella. And put back in the oven till the cheese is melted and serve

Healthy Fish Taco meal

Healthy Fish Taco meal

Fish…
1 pound white fish fillets
1 lime zested and juiced
1 tsp. paprika
2 cloves minced garlic
¼ cup olive oil
Kosher salt
Whole wheat flour

Cabbage slaw…
½ head of cabbage shredded
3 scallions sliced finely
1 serrano pepper  minced
1/3 cup white vinegar
2 tablespoons  honey
¼ cup olive oil
Kosher salt
Freshly ground black pepper

8 small flour tortillas
1 avocado sliced


Mexican Rice…
1 cup white rice
1-15 ounce can of tomato sauce
2 cups of water , use as needed
1/2 onion chopped
1 serrano pepper minced
2 cloves garlic minced
1 can of black beans rinsed and drained
1 can on mexican corn drained
1 teaspoon  dried cilantro  


Fish…combine the fish with lime zest and juice, garlic, salt,  paprika, oil in a med. bowl to marinade a couple of hours before fixing.


Cabbage… combine cabbage, scallions and serrano in a med. bowl. In a small bowl combine the vinegar, honey, oil and mix. Add this to the cabbage mixture and toss well , season with salt and pepper. Leave at room temperature till ready to serve.


Mexican rice…toast the rice until it is light  brown and removed from heat. In a skillet saute the onions, serrano and garlic, for 30 seconds.  Then stir in the tomato sauce  and cumin when it is hot  transfer to a med. sauce pan and add drained corn and black beans,  toasted rice and 1 ½ cup of water cover and cook on med . high till rice is tender, stir often and add more water if needed. Stir in cilantro and serve.


To cook fish and assemble… preheat oven to 350 degrees. Wrap tortillas in foil.

Take the fish out of  the bowl one piece at a time and coat with wheat flour  and place a parchment lined baking sheet . Put the fish  and the tortillas in the oven  for about 10 -12 min. or until fish is done.
Remove the tortillas and the fish from the oven.. Put fish on a tortilla, top with a couple of slices of avocado and finish with cabbage  slaw.