Ass Kickin' BBQ Sauce for All Things Summer

     I absolutely love this time of year, which is probably why I blog so much less, but honestly, I should make more of an effort because if there's one thing I learned by going to grad school in Denver, it's how to enjoy your damn summer. Stop and smell the flowers people. Life is right there in front of you, and watching the world around you wake up for the warmth is a beautiful thing, despite our crazy weather. However, things have settled down here in D-town and it's time to live it up. Go outside. Spend time on a rooftop, relax, cook outdoors, ride a bike, drink some brews, listen to some live music, and - most importantly - cook up some fabulous food!

    So in order to kick off summer on the right foot I've decided to share a pretty amazing secret recipe of mine, my BBQ sauce. Tangy, thick, and with a little kick, this sauce is not only guaranteed to please, but the recipe itself makes a large amount and by freezing it, this will last you all summer long. The biggest bonus is that it doesn't take a lot of effort to make. If you aren't a fan of the spice, you can omit the chilies.

    First I'll start off by sharing the actual secret, I've adopted this recipe from one of the best BBQ joints in this country: Dinosaur BBQ (the original is in Syracuse, NY...UPSTATE PRIDE!). MB and I went here countless times in college, and these guys know their shit. My aunt and uncle make the three hour drive from Buffalo to here at least annually. Needless to say, I've adapted one of their recipes to fit my own taste, and I must say, the result is worth a try. This recipe uses different chilies and is more adapted to a paleo diet. I won't give the original recipe because of my respect for intellectual property, but below is an image of the book - and yes, this recipe is a definite indicator of the quality of awesomeness of recipes in this gem.

buy it...for serious

     Well without further adieu...recipe after the break...

     I absolutely love this time of year, which is probably why I blog so much less, but honestly, I should make more of an effort because if there's one thing I learned by going to grad school in Denver, it's how to enjoy your damn summer. Stop and smell the flowers people. Life is right there in front of you, and watching the world around you wake up for the warmth is a beautiful thing, despite our crazy weather. However, things have settled down here in D-town and it's time to live it up. Go outside. Spend time on a rooftop, relax, cook outdoors, ride a bike, drink some brews, listen to some live music, and - most importantly - cook up some fabulous food!

    So in order to kick off summer on the right foot I've decided to share a pretty amazing secret recipe of mine, my BBQ sauce. Tangy, thick, and with a little kick, this sauce is not only guaranteed to please, but the recipe itself makes a large amount and by freezing it, this will last you all summer long. The biggest bonus is that it doesn't take a lot of effort to make. If you aren't a fan of the spice, you can omit the chilies.

    First I'll start off by sharing the actual secret, I've adopted this recipe from one of the best BBQ joints in this country: Dinosaur BBQ (the original is in Syracuse, NY...UPSTATE PRIDE!). MB and I went here countless times in college, and these guys know their shit. My aunt and uncle make the three hour drive from Buffalo to here at least annually. Needless to say, I've adapted one of their recipes to fit my own taste, and I must say, the result is worth a try. This recipe uses different chilies and is more adapted to a paleo diet. I won't give the original recipe because of my respect for intellectual property, but below is an image of the book - and yes, this recipe is a definite indicator of the quality of awesomeness of recipes in this gem.

buy it...for serious

     Well without further adieu...recipe after the break...

     I absolutely love this time of year, which is probably why I blog so much less, but honestly, I should make more of an effort because if there's one thing I learned by going to grad school in Denver, it's how to enjoy your damn summer. Stop and smell the flowers people. Life is right there in front of you, and watching the world around you wake up for the warmth is a beautiful thing, despite our crazy weather. However, things have settled down here in D-town and it's time to live it up. Go outside. Spend time on a rooftop, relax, cook outdoors, ride a bike, drink some brews, listen to some live music, and - most importantly - cook up some fabulous food!

    So in order to kick off summer on the right foot I've decided to share a pretty amazing secret recipe of mine, my BBQ sauce. Tangy, thick, and with a little kick, this sauce is not only guaranteed to please, but the recipe itself makes a large amount and by freezing it, this will last you all summer long. The biggest bonus is that it doesn't take a lot of effort to make. If you aren't a fan of the spice, you can omit the chilies.

    First I'll start off by sharing the actual secret, I've adopted this recipe from one of the best BBQ joints in this country: Dinosaur BBQ (the original is in Syracuse, NY...UPSTATE PRIDE!). MB and I went here countless times in college, and these guys know their shit. My aunt and uncle make the three hour drive from Buffalo to here at least annually. Needless to say, I've adapted one of their recipes to fit my own taste, and I must say, the result is worth a try. This recipe uses different chilies and is more adapted to a paleo diet. I won't give the original recipe because of my respect for intellectual property, but below is an image of the book - and yes, this recipe is a definite indicator of the quality of awesomeness of recipes in this gem.

buy it...for serious

     Well without further adieu...recipe after the break...

     I absolutely love this time of year, which is probably why I blog so much less, but honestly, I should make more of an effort because if there's one thing I learned by going to grad school in Denver, it's how to enjoy your damn summer. Stop and smell the flowers people. Life is right there in front of you, and watching the world around you wake up for the warmth is a beautiful thing, despite our crazy weather. However, things have settled down here in D-town and it's time to live it up. Go outside. Spend time on a rooftop, relax, cook outdoors, ride a bike, drink some brews, listen to some live music, and - most importantly - cook up some fabulous food!

    So in order to kick off summer on the right foot I've decided to share a pretty amazing secret recipe of mine, my BBQ sauce. Tangy, thick, and with a little kick, this sauce is not only guaranteed to please, but the recipe itself makes a large amount and by freezing it, this will last you all summer long. The biggest bonus is that it doesn't take a lot of effort to make. If you aren't a fan of the spice, you can omit the chilies.

    First I'll start off by sharing the actual secret, I've adopted this recipe from one of the best BBQ joints in this country: Dinosaur BBQ (the original is in Syracuse, NY...UPSTATE PRIDE!). MB and I went here countless times in college, and these guys know their shit. My aunt and uncle make the three hour drive from Buffalo to here at least annually. Needless to say, I've adapted one of their recipes to fit my own taste, and I must say, the result is worth a try. This recipe uses different chilies and is more adapted to a paleo diet. I won't give the original recipe because of my respect for intellectual property, but below is an image of the book - and yes, this recipe is a definite indicator of the quality of awesomeness of recipes in this gem.

buy it...for serious

     Well without further adieu...recipe after the break...

Chicken Pho - or Pho Ga...AKA Vietnamese Chicken Noodle Soup

     Why hello there. I do apologize for not writing in such a long time, as I'm sure you've missed me. I'm currently sitting out on my balcony sipping coffee while soaking up some much needed rays. It's hard to not be outside when the weather is good, which usually keeps me from my computer. I've also recently come across employment this past month (!!!), and as you could imagine, the last thing I want to do after being on a computer all day is come home and sit on my laptop. However, I'll try to be better at posting, especially since there is so much going on these days.

    Before I begin talking about my mouthwatering soup recipe, I'd like to first send out my thoughts to those affected by the recent tragedy in Boston. As many of you know, MB was born and raised there, we also have many college friends residing in the Bean Town and this past week has been full of nerve racking texts, calls, and facebook updates. I am happy to report that everyone we know is safe and accounted for, but for those families who are less fortunate, my heart goes out to you. Stay Boston Strong.

     It has been a while since I've written, but it's been even longer since I've posted any recipes. The recipe I am about to post is great for several reasons. Number one, it falls under my favorite category of eats, South East Asian food. However, if you are nervous about this type of food, fear not, there aren't any crazy ingredients and it is super simple to make. Every culture has it's comfort food, and pho (usually has the little question mark above the '"o" but it's too early to figure out how to add that) is definitely a Vietnamese staple. Traditionally pho is made with an oxtail broth, but this version is made with chicken, making it more like a cold-busting chicken noodle soup we all know and love. I also love this recipe because it is simple, and therefore friendly to those picky eaters out there.

     An interesting pho fact: it's actually a breakfast food! Many pho joints are popping up all over the US and are typically open as lunch/dinner joints. I'll never forget waking up in Vietnam and heading out as the heat begins to rise. We would plop down at the busiest street side stall we could find and order a tasty bowl of pho. While slurping up all the goodness we'd watch people go about their daily commute, stopping on the motorbikes by the side of the road for a bowl. All of this amazing food is available for less than 25 cents a person (and we probably overpaid). Makes it tough to step foot into a restaurant serving the stuff in the US, which is why I made my own.

     One last thing before I begin, I've adapted this recipe from the Cook's Illustrated Cookbook book I keep on raving about pictured below. This recipe will easily feed four people. If you are cooking for one you can cut the recipe in half, or make the full recipe and freeze the soup for a rainy day! Recipe after the break!

     Why hello there. I do apologize for not writing in such a long time, as I'm sure you've missed me. I'm currently sitting out on my balcony sipping coffee while soaking up some much needed rays. It's hard to not be outside when the weather is good, which usually keeps me from my computer. I've also recently come across employment this past month (!!!), and as you could imagine, the last thing I want to do after being on a computer all day is come home and sit on my laptop. However, I'll try to be better at posting, especially since there is so much going on these days.

    Before I begin talking about my mouthwatering soup recipe, I'd like to first send out my thoughts to those affected by the recent tragedy in Boston. As many of you know, MB was born and raised there, we also have many college friends residing in the Bean Town and this past week has been full of nerve racking texts, calls, and facebook updates. I am happy to report that everyone we know is safe and accounted for, but for those families who are less fortunate, my heart goes out to you. Stay Boston Strong.

     It has been a while since I've written, but it's been even longer since I've posted any recipes. The recipe I am about to post is great for several reasons. Number one, it falls under my favorite category of eats, South East Asian food. However, if you are nervous about this type of food, fear not, there aren't any crazy ingredients and it is super simple to make. Every culture has it's comfort food, and pho (usually has the little question mark above the '"o" but it's too early to figure out how to add that) is definitely a Vietnamese staple. Traditionally pho is made with an oxtail broth, but this version is made with chicken, making it more like a cold-busting chicken noodle soup we all know and love. I also love this recipe because it is simple, and therefore friendly to those picky eaters out there.

     An interesting pho fact: it's actually a breakfast food! Many pho joints are popping up all over the US and are typically open as lunch/dinner joints. I'll never forget waking up in Vietnam and heading out as the heat begins to rise. We would plop down at the busiest street side stall we could find and order a tasty bowl of pho. While slurping up all the goodness we'd watch people go about their daily commute, stopping on the motorbikes by the side of the road for a bowl. All of this amazing food is available for less than 25 cents a person (and we probably overpaid). Makes it tough to step foot into a restaurant serving the stuff in the US, which is why I made my own.

     One last thing before I begin, I've adapted this recipe from the Cook's Illustrated Cookbook book I keep on raving about pictured below. This recipe will easily feed four people. If you are cooking for one you can cut the recipe in half, or make the full recipe and freeze the soup for a rainy day! Recipe after the break!

     Why hello there. I do apologize for not writing in such a long time, as I'm sure you've missed me. I'm currently sitting out on my balcony sipping coffee while soaking up some much needed rays. It's hard to not be outside when the weather is good, which usually keeps me from my computer. I've also recently come across employment this past month (!!!), and as you could imagine, the last thing I want to do after being on a computer all day is come home and sit on my laptop. However, I'll try to be better at posting, especially since there is so much going on these days.

    Before I begin talking about my mouthwatering soup recipe, I'd like to first send out my thoughts to those affected by the recent tragedy in Boston. As many of you know, MB was born and raised there, we also have many college friends residing in the Bean Town and this past week has been full of nerve racking texts, calls, and facebook updates. I am happy to report that everyone we know is safe and accounted for, but for those families who are less fortunate, my heart goes out to you. Stay Boston Strong.

     It has been a while since I've written, but it's been even longer since I've posted any recipes. The recipe I am about to post is great for several reasons. Number one, it falls under my favorite category of eats, South East Asian food. However, if you are nervous about this type of food, fear not, there aren't any crazy ingredients and it is super simple to make. Every culture has it's comfort food, and pho (usually has the little question mark above the '"o" but it's too early to figure out how to add that) is definitely a Vietnamese staple. Traditionally pho is made with an oxtail broth, but this version is made with chicken, making it more like a cold-busting chicken noodle soup we all know and love. I also love this recipe because it is simple, and therefore friendly to those picky eaters out there.

     An interesting pho fact: it's actually a breakfast food! Many pho joints are popping up all over the US and are typically open as lunch/dinner joints. I'll never forget waking up in Vietnam and heading out as the heat begins to rise. We would plop down at the busiest street side stall we could find and order a tasty bowl of pho. While slurping up all the goodness we'd watch people go about their daily commute, stopping on the motorbikes by the side of the road for a bowl. All of this amazing food is available for less than 25 cents a person (and we probably overpaid). Makes it tough to step foot into a restaurant serving the stuff in the US, which is why I made my own.

     One last thing before I begin, I've adapted this recipe from the Cook's Illustrated Cookbook book I keep on raving about pictured below. This recipe will easily feed four people. If you are cooking for one you can cut the recipe in half, or make the full recipe and freeze the soup for a rainy day! Recipe after the break!

     Why hello there. I do apologize for not writing in such a long time, as I'm sure you've missed me. I'm currently sitting out on my balcony sipping coffee while soaking up some much needed rays. It's hard to not be outside when the weather is good, which usually keeps me from my computer. I've also recently come across employment this past month (!!!), and as you could imagine, the last thing I want to do after being on a computer all day is come home and sit on my laptop. However, I'll try to be better at posting, especially since there is so much going on these days.

    Before I begin talking about my mouthwatering soup recipe, I'd like to first send out my thoughts to those affected by the recent tragedy in Boston. As many of you know, MB was born and raised there, we also have many college friends residing in the Bean Town and this past week has been full of nerve racking texts, calls, and facebook updates. I am happy to report that everyone we know is safe and accounted for, but for those families who are less fortunate, my heart goes out to you. Stay Boston Strong.

     It has been a while since I've written, but it's been even longer since I've posted any recipes. The recipe I am about to post is great for several reasons. Number one, it falls under my favorite category of eats, South East Asian food. However, if you are nervous about this type of food, fear not, there aren't any crazy ingredients and it is super simple to make. Every culture has it's comfort food, and pho (usually has the little question mark above the '"o" but it's too early to figure out how to add that) is definitely a Vietnamese staple. Traditionally pho is made with an oxtail broth, but this version is made with chicken, making it more like a cold-busting chicken noodle soup we all know and love. I also love this recipe because it is simple, and therefore friendly to those picky eaters out there.

     An interesting pho fact: it's actually a breakfast food! Many pho joints are popping up all over the US and are typically open as lunch/dinner joints. I'll never forget waking up in Vietnam and heading out as the heat begins to rise. We would plop down at the busiest street side stall we could find and order a tasty bowl of pho. While slurping up all the goodness we'd watch people go about their daily commute, stopping on the motorbikes by the side of the road for a bowl. All of this amazing food is available for less than 25 cents a person (and we probably overpaid). Makes it tough to step foot into a restaurant serving the stuff in the US, which is why I made my own.

     One last thing before I begin, I've adapted this recipe from the Cook's Illustrated Cookbook book I keep on raving about pictured below. This recipe will easily feed four people. If you are cooking for one you can cut the recipe in half, or make the full recipe and freeze the soup for a rainy day! Recipe after the break!

M's Big Bad Bangin Chili Recipe

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break