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Cream of Homemade Tomato Soup
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Cream of Fresh Tomato Soup

Is it time to use up those freshly picked tomatoes? Then it’s time to make some Cream of Fresh Tomato Soup. Campbell Tomato Soup move over, for this fresh tasting creamy soup, that doesn’t take too much time to make. Better yet a nicely grilled cheese sandwich to accompany this classic soup. This recipe should get those tastebuds going in a tasty snap.

Cream of Homemade Tomato Soup
Cream of Fresh Tomato Soup with chiffonade of Basil and Crackers

Processing fresh tomatoes:

Processing fresh tomatoes doesn’t have to be labor some. Having the right tools really helps, here are a few essential tools that make fresh tomato processing a snap.

  • Tomato Shark to remove core of the tomato.
  • Sharp knife to do basic tomato cutting.
  • Boiling water in 2 to 4 quart saucepan blanch tomatoes and to make the soup.
  • Spider or slotted spoon to remove tomatoes from boiling water
  • Food processor with knife attachment or VitaMix Blender my favorite processor
  • Good large cutting board that’s NSF certified
  • Disposable Vinyl Gloves
  • Wire Whisk
  • High Temperature Silicon Spatula
  • Fine mesh Strainer help keep Soup nice and Smooth.
  • Washing tomatoes
  • Pick ripe tomatoes
  • Core tomatoes with shark tool
  • Blanching Tomatoes
  • Shocking tomatoes in ice bath
  • Removing all skins
  • Finished peeled tomatoes.
  • Blend peeled tomatoes

Making Tomato Soup Base:

After time spent pressing fresh tomatoes into puree, this mixture needs to infused with flavor. Start this process by cooking tomato puree with bacon bites, onions, carrots, celery and garlic. By simmering this tomato soup base mixture for good hour turns it into wonder soup base. Then after cooking process it needs seasoning adjustment, start by adding salt, sugar and pepper. If the flavor profile still needs a little extra boost add some chicken base and cayenne powder for extra zip. Optional flavor enhancement add some chopped fresh basil to soup base.

Simmering Fresh Tomato Puree with Aromatics seasoning salt and fresh black pepper

The final step is to process this soup base again in blender until smooth texture. Then this tomato soup base can be poured into sterilized canning jars, processed in a hot water bath for 15 to 20 minutes to achieve a good seal. Now Tomato Soup Base is good to make your own hot soup when needed. All that is needed is adding some cream or whole milk to soup being careful not to over heat 165°F. Adding dairy product to tomato soup base which is acidic will curdle milk proteins easy if heated too high. Enjoy soup with fresh sprigs of dill or chiffonade basil leaves.

Blended Fresh Tomato Soup Base

It’s Tomato Soup Time:

Making a wonderful tasting soup from Tomato Soup Base is very simple task. Opening up jar of homemade tomato soup base and heating gently over low heat. Is key to successful cream of tomato soup not to get the base soup over 165°F. Then adding warming milk or cream to same temperature 165°F and adding to tomato soup base. This process is tempering to ingredients so soup doesn’t curdle. Key to having nice cream texture that is smooth with no flex of dairy protein in the soup. Now to enhance the flavors by adding herbs like dill weed or fresh basil. Another good addition is sharp cheddar cheese, with some American Cheese to keep soup nice and smooth.

Cream of Tomato Soup with Fresh Basil
Cream of Homemade Tomato Soup
Cream of Fresh Tomato Soup
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Fresh tomato soup made with homemade tomato soup base and heavy cream enhanced with fresh basil and lots of soup crackers.
Servings Prep Time
8 servings 2 hours
Cook Time
10 minutes
Servings Prep Time
8 servings 2 hours
Cook Time
10 minutes
Cream of Homemade Tomato Soup
Cream of Fresh Tomato Soup
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Fresh tomato soup made with homemade tomato soup base and heavy cream enhanced with fresh basil and lots of soup crackers.
Servings Prep Time
8 servings 2 hours
Cook Time
10 minutes
Servings Prep Time
8 servings 2 hours
Cook Time
10 minutes
Ingredients
Tomato Soup Base:
Cream of Tomato add on:
Servings: servings
Units:
Instructions
Tomato Soup Base:
  1. Wash, remove core and peel tomatoes. Then process tomatoes in blender for about 30 seconds, to course puree.
  2. Chop onions, carrots, celery, mince garlic, and dice bacon strips.
  3. Heat heavy duty pot add bacon and cook until the bacon is crisp. Remove some of the excess bacon fat.
  4. Add the minced garlic and cook until fragrant.
  5. Add the chopped onions, carrots and celery to cooked bacon. Cook aromatics until tender about 5 minutes on medium heat.
  6. Add the course puree of fresh tomatoes to cooked aromatics. Bring tomato soup base to boil. Reduce heat to low boil.
  7. Add salt and black pepper to cooking tomato soup base. Continue cooking.
  8. Add tomato paste stirring well into the tomato soup base, continue cooking for 5 minutes. Adjust seasoning with salt, pepper and Turbinado sugar.
  9. Blend tomato soup base in VitaMixer or blender until smooth. Pour pureed tomato soup base back into heavy duty pot.
  10. Bring the puree tomato soup base back to boil.
  11. Pour tomato soup base into sterilized jar seal with sterilized lids and rings. Process in hot water bath for 15 to 20 minutes to get good seal. Store in cool dry place with low light.
Finishing Cream of Tomato Soup:
  1. To make cream of tomato soup heat the tomato soup base in sauce pan to 165°F. Warm heavy cream to 165°F then add to warmed tomato soup base. Stirring until combined to warm creamy soup. Do not over heat it will curdle. Keep cream of tomato soup about 165 to 170°F.
  2. Add favorite add-ins like fresh basil, fresh dill or cheddar cheese. Garnish with sprigs of dill weed or basil.
  3. Top cream of tomato soup with soup crackers and enjoy.
    Cream of Homemade Tomato Soup
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Homemade Smoked Paprika

Smoking Boldog Peppers on Big Green Egg for 3 hours low heat.

How to make your own Homemade Smoked Paprika using fresh paprika peppers. I tried to raise paprika peppers last few years and was unsuccessful in getting the plants to grow. This year hit the jackpot 6 healthy Boldog Paprika plants produced plentiful bright red peppers. This is blog and recipe how to make either smoked paprika or sweet paprika powder that tastes far better then store brands. Try this homemade smoked paprika in Hungarian Goulash made with beef and vegetables and potatoes.

Raising Paprika Peppers:

Boldog Paprika Peppers

The Boldog Paprika Peppers become bright red color perfect to make homemade paprika. Native to Hungry these sweet taste when dried with just a small amount of bite on tongue. Making homemade paprika takes a little work and some time too dry and food process. But well worth the extra effort, homemade paprika tastes far better than most store vanities of paprika. The color alone is bright red after grinding them in processor.

Freshly ground Boldog Paprika Peppers

Processing Paprika Peppers:

  • Harvest Paprika Peppers when bright red color.
  • Remove stem and cut Paprika Peppers in half lengthwise.
  • Scrapping with spoon remove seeds and membrane from Paprika Peppers.
  • Rinse paprika peppers with cold water help remove seeds and debris.
  • Arrange clean paprika peppers on smoker rack if making smoked paprika
  • Set-up smoker and soak wood chips apple wood or cherry wood chips in storage bag.
  • Place paprika peppers into smoker to smoke a low heat 120 to 220°F
  • Smoke paprika peppers on low smoke heat for 3 hours, adding extra wood chips every 20 to 30 minutes.
  • Remove smoked paprika peppers from smoker.
  • Transfer smoked paprika peppers to dehydrator racks.
  • Place smoked paprika peppers into dehydrator set on 130 to 135 degrees and dry for 2 to 3 days.
  • Remove dried smoked paprika peppers from dehydrator
  • Process dried smoked paprika peppers in food processor like VitaMix until finely ground.
  • Transfer ground smoked paprika to mortar and pestle for final mix and grind.
  • Store in spice jars with tight fitting lids.
  • Use smoked paprika in cooking like Hungarian Goulash or Chicken Paprika or sprinkle on any foods to give good color and smokey flavors.
  • Boldog Peppers ready to be picked
  • Stem and trimming Boldog Peppers
  • Scrapping with spoon to deseed Boldog peppers
  • Washing all Boldog Peppers
  • Placing Boldog Peppers on smoking rack
  • Soaking Apple Wood Chips in zip lock bag
  • Placing Boldog Peppers into smoker (Big Green Egg)
  • After smoking Boldog peppers for 3 hours.
  • Removing Smoked Boldog Peppers
  • Placing Smoked Boldog Peppers onto dehydration screen and drying for 2 days.
  • Grinding the Smoked Boldog Peppers in VitaMix into fine powder on high speed.
  • Final mixing in motar and bestal before packaging

Using Homemade Smoked Paprika:

Transforming the Homemade Smoked Paprika by using this sweet smoky profile in Hungarian Goulash. The flavor of this Goulash is a Beefy Stew with rich red colored that’s sweet Unami.

Hungarian Goulash with fresh sprigs of Dill
Hungarian Goulash
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Hungarian Goulash is rich tasting paprika beef stew with lots of potatoes and root vegetables. Using freshly homemade paprika gives this stew a vivant sweet tasting stew. Far different taste from Midwestern Goulash made with tomatoes, hamburger and macaroni.
Servings Prep Time
8 servings 15 minutes
Cook Time
4 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
4 hours
Hungarian Goulash
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Hungarian Goulash is rich tasting paprika beef stew with lots of potatoes and root vegetables. Using freshly homemade paprika gives this stew a vivant sweet tasting stew. Far different taste from Midwestern Goulash made with tomatoes, hamburger and macaroni.
Servings Prep Time
8 servings 15 minutes
Cook Time
4 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Units:
Instructions
  1. In heavy duty stock pot or cast iron dutch oven heat oil to smoking point add beef cubes and brown stew meat. Quickly after meat is browned add paprika, garlic and reduce heat to low cook spices for about minute.
  2. After the meat and spices cooked for minute add flour and salt and pepper stirring constantly. Cooke flour mixture for 2 minutes longer.
  3. After the flour cooked add the onions, carrots, celery and cook vegetable for 2 to 3 minutes.
  4. When vegetables have a cooked a little add the stock and bay leaf to stew mixture. Stirring well to evenly incorporate stew with stock. Cover and cook slowly over low heat. Try to keep stew at a simmer 210 degrees. Cook for 2 hours to 3 hours.
  5. After stew meat gets tender about 2 to 3 hours add the potatoes to the goulash (stew), stir well to evenly distribute. Continue to simmer Goulash (stew) for 30 minutes until potatoes are tender.
  6. The Goulash meat and potatoes should be tender; Finally adjust seasoning with salt and pepper. If needed adjust constant of of goulash to thick stew consistency, by using slurry of flour and water mixture. Cook out starchy slurry for 5 minutes before serving.
  7. Serve in a deep wide rimmed bowl with dollop of sour cream and fresh sprigs of dill.
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Tomato Bacon Cheese Casserole

Summer time the tomatoes are fresh ripe from garden, searching for great recipe to utilize them. The Tomato Bacon Cheese Casserole is perfect way to enjoy the summer bounty of tomatoes. The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.

Freshly Picked Tomatoes & Cucumbers

Choosing the best tomatoes:

Fresh tomatoes that are totally ripe are best choice, if possible ripen them on the vine. The green to yellow strips in tomato have a more citrus flavor profile, where the totally red tomato will be sweeter and super juicy. The tomatoes that have started to ripen on vine picked a little early will ripen if kept at room temperature with sun light. These tomatoes that are ripen off the vine will not be quite as sweet as ones ripen on the vine. The biggest challenge of vine ripening is little critters that love ripe tomatoes and starting eating them. Aka the ground squirrel, we call chippies. When using this recipe pick the totally ripe tomatoes that have good red color.

  • Pick ripe tomatoes
  • Washing tomatoes
  • Blanching Tomatoes
  • Shocking tomatoes in ice bath
  • Peeling tomatoes
  • Removing all skins
  • Finished peeled tomatoes.

Blanching Tomatoes:

After choosing right tomatoes, wash each of them removing all dirt and debris off each tomato. Next start a saucepan filled two thirds full of water boiling. Remove the core of tomatoes where the stem attaches to the tomatoes. Then cut an X with pairing knife on bottom of tomato, known as blossom end. Plung the tomatoes into boiling water for about 90 seconds. This will loosen skins of the tomato. Then dip them into ice water bath to shock tomatoes which should loosen skins. Using fingers peel off tomato skins. Try starting where the cut x is to easy grasp the tomato skins. Peell all the tomatoes skins off the tomatoes.

For love of Bacon:

Bacon is the perfect complement to the fresh tomatoes. The flavors of cooked bacon takes the tomato casserole to all new levels of tastiness. Cooking bacon is easy task, by laying out bacon strips onto sheet tray and sprinkle with brown sugar, fresh grind black pepper. The baking in 350°F oven until crisp, for about 15 minutes. Remove the bacon onto some paper towels to absorb excess grease. Reserve some of the bacon fat for cooking casserole ingredients later.

  • Brushing bacon on sheet tray and black pepper
  • Bake in 350°F oven
  • Bacon has been baking for 15 minutes
  • Fully baked bacon cooked to perfection
  • Placing cooked strips of bacon onto paper towels absorb grease
  • Chopped bacon into bacon bits

Which pasta should I use today?

Choosing a pasta can be very challenging, picking right pasta for your needs with lots of options. Select an extruded pasta that uses a brass die. This pasta has more texture for juices of tomatoes to cling. The typical store pastas have smooth surface, which sauces don’t cling to pasta very good. Where the shape of the pasta makes a difference.Because pasta that has the more surface area will have the ability to hold more sauce. Below are some artisanal pasta shapes by Barilla.

Cheese please!

Selecting the right cheeses is important task. Making the right choices are important, start off with a good melting cheese. Choose good cheddar cheese, provolone, mozzarella, fontina and processed cheeses all melt well. The process cheeses will help keep a nice smooth texture. A mixture of variety of cheeses gives casserole more depth. Try using block cheeses and shred the cheeses yourself. The pre shredded cheeses have anti caking ingredients, like cornstarch or modified food starch, keeping the shredded cheeses from clumping together. These extra Ingredients effects the consistency when melting into casserole sauce. The goal is to have wonderful overall flavor profile that ends well on one’s palate.

Chilies Please:

Add some chilies into Bacon Tomato Cheese Casserole just amps up the flavors without loosing profile. Choosing the right chilies is matter of preference. Start with milder chilies like Hatch Green Chilies and Anaheim Chilies great flavor and not too hot. Fresh chilies do have to be processed which takes some extra effort. Below guides through the process of preparing chilies.

  • Blister green and red chilies over flame
  • Rap the blistered chilies in foil to steam for 10 minutes
  • Rub all the outer skins off blister chilies
  • Scrapping green chiles with pairing knife to remove seed
  • Scraping red chilies to remove seeds
  • Dice chilies with knife into small dice

Building Tomato Bacon Cheese Casserole:

  1. Blanch and peel tomatoes then dice tomatoes.
  2. Peel and mince garlic cloves.
  3. Peel and dice onions
  4. Blister red and green chilies, wrap in foil to rest for 10 minutes, scrub off blister chili skins. Scrap seeds off chilies using pairing knife, then dice chilies
  5. Boil pasta for 10 to 12 minutes until al dente (to the tooth), drain cooking liquid.
  6. Shred cheeses. Note put block cheeses into freezer for 10 minutes to firm up, they will shred better.
  7. Prepare bacon, first lay out the bacon onto sheet tray, then brush with maple syrup and grind fresh black pepper over bacon. Bake in 350°F oven until crisp about 15 minutes.
  8. Make the Tomato Bacon Cheese sauce by cooking onions, garlic with some olive oil, then add tomatoes and chilies and bring to boil. Add the shredded cheeses and stir over low heat until melted.
  9. Add the cooked pasta to Tomato Bacon Cheese sauce stirring until evenly mixed together.
  10. Place the casserole mixture in baker, sprinkle bacon bits over top, cover with foil or lid.
  11. Bake the Tomato Bacon Cheese Casserole for 35 to 45 minutes. The last 15 minutes remove lid to brown top.
  12. Let the casserole rest 10 to 15 minutes to set up.
  13. Serve as a side dish. Garnish with fresh herbs like dill sprigs, cilantro sprigs or basil leaves. And of course top with more cheeses, like parmesan or asiago cheese.
Tomato Bacon Cheese Casserole coming out of 350°F oven after 35 minutes.
Tomato Bacon Cheese Casserole
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The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Tomato Bacon Cheese Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Blanch and peel tomatoes then dice tomatoes.
  2. Peel and mince garlic cloves.
  3. Peel and dice onions
  4. Blister red and green chilies, wrap in foil to rest for 10 minutes, scrub off blister chili skins. Scrap seeds off chilies using pairing knife, then dice chilies
  5. Boil pasta for 10 to 12 minutes until al dente (to the tooth), drain cooking liquid.
  6. Shred cheeses. Note put block cheeses into freezer for 10 minutes to firm up, they will shred better.
  7. Prepare bacon, first lay out the bacon onto sheet tray, then brush with maple syrup and grind fresh black pepper over bacon. Bake in 350°F oven until crisp about 15 minutes.
  8. Place cooked bacon strips onto paper towels to drain excess grease off bacon.
  9. Dice cooked bacon reserving 1/4 of the bacon for garnishing top of casserole. The remainder 3/4 of bacon used in tomato bacon sauce used upcoming steps.
  10. Make the Tomato Bacon Cheese sauce by cooking onions, garlic with some olive oil, and bacon bits
  11. Add the tomatoes and cheeses cooking over lower heat until cheeses melt and make nice sauce consistency. Season with salt and pepper to taste.
  12. Add the cooked pasta to the tomato bacon cheese sauce and stir until combine well. Garnish top with 1/4 of cooked diced bacon. Cover casserole dish with lid or foil.
  13. Bake the Tomato Bacon Cheese Casserole for 35 to 45 minutes. The last 15 minutes remove lid to brown top.
  14. Let the casserole rest 10 to 15 minutes to set up.
  15. Serve as a side dish. Garnish with fresh herbs like dill sprigs, cilantro sprigs or basil leaves. And of course top with more cheeses, like parmesan or asiago cheese. Pictured with Air Fried Chicken Breasts sliced. Garnished with fresh dill sprigs.
Recipe Notes

For those how like it hot try using some hot chilies into Tomato Bacon Cheese Sauce. Be careful those super hot chilies like Carolina Reapers, can over power casserole quickly. Suggest using milder chilies like Scotch Bonnet, Cayenne, Thai Chilies varieties they are hot but not so hot that they become overpowered.

 

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Air Fryer Loaded Baked Tomatoes

Air Fryer Loaded Baked Tomato with pizza toppings:

Garden fresh tomatoes work perfectly with the Air Fryer Loaded Baked Tomatoes recipe. There’s the plain baked tomatoes which is classic. But then there is the Loaded Baked Tomatoes filled with tasty toppings to really satisfy those cravings. Let your imagination go wild, coming up with some tasty toppings. Using air fryer makes the recipe simple, easy way to use those garden fresh tomatoes without heating up house. It just takes 30 minutes to Air Fry these Baked Loaded Totatoes. This also is a great way to get healthy vegetables into diet and have a very tasty meal too.

Tomato Preparation:

Cored and hollowed garden fresh tomatoes
  • Wash tomatoes well.
  • Using a pairing knife or utility knife core tomatoes stem area.
  • Trim with knife the top of tomato to hollow or some of the tomato flesh.
  • Place in Air fryer basket with hollowed trimmed side up.

Seasoning & Topping Tomatoes:

Seasoning hollowed tomatoes
  • Brush generously the tomatoes hollowed surface with olive oil or infused olive oil with garlic.
  • Layer your toppings over the top of the tomatoes. Be creative use favorite toppings you put on baked potatoes.
  • The final layer put cheeses and then panko breading.
  • Spray with vegetable oil or olive oil with EVO sprayer. Note use the EVO sprayer is trigger sprayer designed to spray oils and vinegars evenly with 1/4 teaspoon each pull.

Air Fry the Loaded Tomatoes at 350°F for 15 to 20 minutes depending on air fryer and size of the tomatoes. Check tomatoes at 12 minutes see how blister skins are. If skins don’t show blistering air fry longer. Cooking too will be hard get out of Air Fryer with out falling apart.

Basic Air Fried Baked Tomato Recipe:

Air Fryer Baked Tomatoes

More recipes for tomatoes:

Tomato Bacon Cheese Casserole
Loaded Baked Tomatoes
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Basic Baked Tomato topped with favorite toppings like pizza toppings, Turkey Italian Sausage, onions, peppers and pizza cheese. Garnished with panko bread crumbs.
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Loaded Baked Tomatoes
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Basic Baked Tomato topped with favorite toppings like pizza toppings, Turkey Italian Sausage, onions, peppers and pizza cheese. Garnished with panko bread crumbs.
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Ingredients
Crumb Topping
Servings: Servings
Units:
Instructions
  1. Core fresh tomatoes and cut into center to create a well for toppings. Place into the air fryer basket.
  2. Brush garlic infused oil over each tomato, the season with fresh ground pepper and kosher salt.
  3. Sprinkle chopped onion and sweet peppers onto each of the tomatoes.
  4. Spoon cooked Italian Turkey Sausage crumbles onto each of the tomatoes.
  5. Sprinkle generous amount of shredded pizza cheese onto each of the tomatoes.
  6. Sprinkle generous amount of panko breading onto each of the tomatoes. Spray with vegetable oil coating topping of each tomato well.
  7. Set the Air Fryer to 325 degrees and the timer for 15 minutes. Place the basket into air fryer bake for 15 minutes. Check for doneness the toppings should be golden brown and tomato start blistering. If needed add up to 5 more minutes of cooking time. The tomato should be cooked but not fall apart.
  8. Place tomato onto serving plate, drizzle with garlic oil and add some shredded parmesan cheese. Enjoy
Recipe Notes

Try using different style toppings; Loaded baked potato toppings, cheddar cheese, bacon bites and chives. Or Mexican Toppings taco meat, cheddar cheese, pepper jack cheese, green onion & jalapeño peppers and tortilla chips.

 

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Air Fryer Wax Bean Fries

Wax Pole Beans on vine

Turn those freshly picked wax beans into healthy Air Fryer Wax Bean Fries. Using a simple breading techniques making those wax beans into a tasty crunchy fries. These Wax Bean Fries have far lease carbohydrates then French Fries with very little fat. Enjoy Air Fryer Wax Bean Fries without having that gilt of eating fried foods and still enjoy your vegetables.

Breading Wax Beans:

Set up breading station to making breading wax beans quick and easy. This takes three stage dipping station, using 3 bowls of breading ingredients.

  1. Season flour mixture to dredge wax beans into, shaking off excess season flour.
  2. Egg wash to dip floured wax beans into, allowing excess eggs wash drip off the beans.
  3. Seasoned Panko Bread Crumbs to dredge egg washed beans into, place on plate or pan. These can be made ahead and refrigerate or frozen. Or Air Fried right away after breading process.

Air Frying Breaded Wax Beans:

Set Air Fryer to 400°F and timer to 12 minutes, fill the air fryer basket about 1/2 full leaving plenty room for the hot cirulating air to flow all around breaded wax beans. Don’t be tempted to overfill the basket which inhibit good hot air flow, this will cause breading to stick together. About half way into cooking process remove basket from air fryer and give breaded beans a good shake. Then place basket back into Air Fryer to finish frying. If the Breaded Wax Beans are not golden crispy brown continue cooking for few more minutes. Some Air Fries have a holding temperature, which is nice as finishing up meal.

Dipping Sauces for Air Fried Wax Bean Fries:

The air fried wax bean fries tastes great just by them selves, but dipping them into sauce tastes even better. The standby dipping sauce is Ketchup which it totally fine for quick dipping solution. But try dipping wax bean fries into Italian sauce, with extra sprinkle of parmesans cheese. Better yet dipping these wax bean fries into some sriracha mayonnaise for sweet, cream bite. For a more herb taste, try dipping wax bean fries into Ranch Dip.

Air Fryer Wax Bean Fries
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Healthy crunchy wax bean fries that is lower in carbohydrates, using just small amount of oil. Air Fried for 12 minutes, resulting in great substitution for French fries.
Servings Prep Time
2 portions 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 portions 10 minutes
Cook Time
12 minutes
Air Fryer Wax Bean Fries
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Healthy crunchy wax bean fries that is lower in carbohydrates, using just small amount of oil. Air Fried for 12 minutes, resulting in great substitution for French fries.
Servings Prep Time
2 portions 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 portions 10 minutes
Cook Time
12 minutes
Ingredients
Optional Dipping Sauces:
Servings: portions
Units:
Instructions
Breading Station:
  1. Make the Season Flour mixture, by combining all-purpose flour, kosher salt, all-purpose seasoning and black pepper into mixing bowl.
  2. Beat eggs in separate mixing bowl, to make egg wash bowl.
  3. Mix panic breading, and grated parmesan cheese in another bowl, to make breading mixture
  4. Set up breading station, first bowl is seasoned flour mixture. Second bowl is egg wash station/ Third bowl is bread crumb mixture station
Wax Bean Fries
  1. Wash and trim wax beans to about 4 to 5 inches long. place on towel to absorb excess moisture.
  2. First step in breading wax beans is to dredge beans in seasoning flour mixture. Shaking excess flour off beans.
  3. Second step is to dip each floured wax beans into egg wash. then remove the beans from egg wash allowing beans to drip off excess egg wash.
  4. Third step is to dredge the egg washed beans into breading mixture coating beans well with the mixture. Then place breaded beans onto a sheet tray. Sprinkle a little extra breading mixture over top of breaded beans to prevent them from sticking together. Note these breaded beans could be frozen on tray then when become frozen solid transferred into freezer bag for future air frying.
  5. Air Fry Breaded Wax beans in 400°F for 12 minutes in basket, spray beans with oil.Taking basket out air fryer and shaking breaded wax beans up to redistribute wax beans to fry more evenly. Continue frying process for reminder of the time.
  6. Check the air fried wax beans for crisp outer coating. If coating is not golden brown and crisp. Add more time to cooking process.
  7. Remove Air Fried Wax Bean Fries and place on plate and serve with marinara sauce, or ketchup, ranch dip, spicy sriracha mayonnaise.
Recipe Notes

Make a double batch and freeze the Wax Bean Fries on sheet pan for 2 hours. Then transfer the frozen bean fries to zip lock bag and keep in freezer for quick Wax Bean Fries. Storing frozen Wax Bean Fries in zip lock bag for 3 months in freezer. No worries they will not last that long.

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Broccoli Rabe White Beans & Sausage

Fresh Broccoli Rabe in Garden

Broccoli Rabe White Beans & Sausage is perfect spring dish, enjoying the bounty of the garden. Broccoli Rabe is a healthy cruciferous vegetable part of the turnip family with broccoli like buds. Matching the power packed white beans and some grilled sausages makes a very filling and tasty meal.

Choosing the right beans:

The beans in this recipe is an important component, providing protein, high fiber and carbs. Choosing the right bean is a personal choice, the great northern beans are easy to find in store and work very well. The Cannelloni bean is a classic mediterranean white bean, with meaty texture. Cannelloni beans are harder to find, and usually canned form. Canned beans is supermarket shortcut, but not as flavorful as using homemade beans.

Making homemade beans from dry beans is fairly easy using the instant pot. Saving hours of cooking time, and making a more flavorful tasting beans. Just a simple sorting and wasting beans before cooking them in instant pot. The traditional cooking process recommends soaking beans overnight, then rinsing beans off after soaking. Then traditional boiling beans until tender consuming many hours of time. Therefore instant pot technology is faster and more simple process.

  • Instant Pot Setting for cooking beans.

Seasoning the great northern beans when cooking them in the instant pot is key to successful tasty beans. To the make the beans use chicken base, some Italian Seasoning, dry great northern beans, garlic and water. Setting the instant pot on beans for 30 minutes, then when beans cooking time finished release valve. This is really nice method because preparing other ingredients while beans are cooking.

Broccoli Rabe Prep:

Broccoli Rabe is easy to prep, but needs to be trimmed and washed well. When trimming broccoli rabe remove all thick stems, trimming leaves, stems and florets to 3 inches lengths. Place all broccoli rabe in colander or salad spinner to be washed with cold water. The salad spinner does great job because it spins most water out of leaves. The broccoli rabe ready for cooking, or can be stored in zip lock bags for up to week.

Optional ingredients that can be added:

There so many possibilities that can be added to broccoli rabe white beans & sausage recipe. Start with some good fundamentals, onions, sweet peppers, mushrooms for good foundation. Next select type of sausage, good choice is rope smoked sausage. Really the type sausages is your taste preference.

Seasoning is equally important, a good choice is garlic, Italian Herbs, parsley, oregano, basil, salt and pepper. Fresh herbs are great, often fresh herbs might not be available when broccoli rabe ready. So dry herbs work well also, they always on hand in pantry. Finally kick this up a little with some chilies pepper flakes, this boost the flavor.

Broccoli Rabe penne pasta and sausages
Broccoli Rabe White Beans & Sausage
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Broccoli Rabe White Beans & Sausage is perfect spring dish, enjoying the bounty of the garden. Packed with great nutritious broccoli rabe, high fiber beans and tasty sausage.
Servings Prep Time
2 Serving 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Servings Prep Time
2 Serving 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Broccoli Rabe White Beans & Sausage
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Broccoli Rabe White Beans & Sausage is perfect spring dish, enjoying the bounty of the garden. Packed with great nutritious broccoli rabe, high fiber beans and tasty sausage.
Servings Prep Time
2 Serving 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Servings Prep Time
2 Serving 15 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Ingredients
Cooking beans:
Preparing Broccoli Rabe White Bean’s & Sausages:
Optional ingredients
Servings: Serving
Units:
Instructions
  1. Wash the great northern beans well, then place the beans into instant pot. Next add seasoning, Italian herbs, chicken base and water. Close lid on instant pot and make sure valve stem is closed, note this is for first generation instant pot. Set to beans for 30 minutes, allowing pressure to come down naturally. This could take around 15 minutes extra time it’s worth the time especially if you’re starting from dry beans not pre-soaked.
  2. Remove the lid of instant pot and stir beans. Drain off any excess cooking liquid, reserving liquid for adjustments to final dish.
  3. In large 12 inch braising pan add oil and garlic, cook until fragrant.
  4. Next add the onions and sweet peppers to braising pan and cook until tender. This could take about 5 minutes on medium high heat.
  5. Now add seasoning, Italian herbs, salt and pepper to the vegetables in braising pan.
  6. Continue by adding cut sausages to vegetables in braising pan. Sir fry on medium high heat until lightly browned.
  7. The next step is to add the cooked northern beans to cooked mixture, stirring well. Continue cooking until beans are simmering.
  8. Now add the cleaned and trimmed broccoli rabe to cooked mixture, pilling all broccoli rabe high. Note it takes a lot of broccoli rabe to make this dish, it will cook down to almost 2/3.
  9. Cover the braising pan and turn down heat to simmer, about medium low. Cook the broccoli rabe and mixture for 7 to 10 minutes.
  10. Remove the lid from braising pan, stir well and adjust seasoning with salt and pepper and cooking liquid if needed.
  11. Serve in wide rim bowl placing broccoli rabe in center and vegetables and sausage around the rabe. Garnish with freshly grated Parmesan Cheese.
  12. Substitute cooked penne pasta for cooked white beans.
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Pizza Stuffed Chicken Breast
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Air Fryer Pizza Stuffed Chicken Breast

Pizza Stuffed Chicken Breast
Pizza Stuffed Chicken Breast over zucchini noodles

Pizza stuffed chicken breasts low carbohydrates and higher in protein:

Hungry for pizza but don’t want all those carbohydrates, well the Pizza Stuffed Chicken Breasts is the perfect choice. With a taste like a pizza chicken Parmesan, that’s stuffed with cheese, sweet peppers and pepperoni. Served with favorite pizza sauce of your choice, then topped with freshly grated Parmesan Cheese. Air Frying the stuffed chicken breasts reduces the fats down to minimal. Swapping out cooked pasta with sautéed zucchini noodles really helps reduce carbohydrates,and provide more vegetables into diet.

Chicken Fabrication:

Butterfly Chicken Breasts

To obtain a wonderful stuffed chicken select nice size chicken breasts. Trim the excess fat and cartilage with sharp boning knife or pairing knife. Next cut through thicker part horizontally through middle of the breast until half inch from end. Fold open the breasts up to look like a open book.

Flattened Chicken Breasts

Next cover butterfly chicken with plastic wrap, using a meat mallet pound chicken. Caution that you don’t pound holes into chicken breasts, the goal is to have even flat chicken breasts to be stuffed. Before stuffing the chicken season each breast with salt, pepper and pizza seasoning.

Pizza Stuffing:

Shaped Pizza Stuffing

Creative filling are almost infinite, picking right ingredients is matter of preference. This recipe uses familiar ingredients that everyone loves, Mozzarella, pepperoni, sweet peppers and onions. By all means be venturesome choosing your favorite companion as stuffing. A helpful hint is to have good binder like cheeses, cream cheese works very well to hold shape.

Pizza Stuffed Chicken Breast
Air Fryer Pizza Stuffed Chicken Breast
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Pizza stuffed chicken breasts cooked in air fryer is a quick low carbohydrate meal. This stuffed chicken breast tastes like pizza chicken Parmesan.
Servings Prep Time
2 People 20 Minutes
Cook Time
18 Minutes
Servings Prep Time
2 People 20 Minutes
Cook Time
18 Minutes
Pizza Stuffed Chicken Breast
Air Fryer Pizza Stuffed Chicken Breast
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Pizza stuffed chicken breasts cooked in air fryer is a quick low carbohydrate meal. This stuffed chicken breast tastes like pizza chicken Parmesan.
Servings Prep Time
2 People 20 Minutes
Cook Time
18 Minutes
Servings Prep Time
2 People 20 Minutes
Cook Time
18 Minutes
Ingredients
Pizza Stuffing:
Pizza Stuffed Chicken Breasts
Service:
Servings: People
Units:
Instructions
  1. Gather all ingredients together and probably measure into containers.
  2. Grate mozzarella cheese using the course side of box grater.
  3. Sauté the onions, peppers and garlic with some olive oil. Cook for about 2 to 3 minutes.
  4. Combine together sautéed veggies with cheeses, pepperoni and pizza seasoning.
  5. Divide the stuffing into number of portions, forming large quenelle. Set aside
  6. Trim chicken breasts free of fat and cartilage.
  7. Butterfly chicken breasts using boning knife or pairing knife.
  8. Place plastic wrap over chicken breasts
  9. Pound chicken breast with meat mallet, flatten evenly.
  10. Season chicken breast with salt, pepper and pizza seasoning.
  11. Place a portion of pizza cheese and pepperoni filling onto each breast.
  12. Roll up chicken breasts to completely enrobing filling. Sprinkle pizza seasoning, salt and pepper over each stuffed chicken breasts.
  13. Combine panko bread crumbs with Parmesan cheese in a bowl.
  14. Combine flour, pizza seasoning, salt and pepper together in bowl.
  15. Set up breading station to coat each stuffed chicken breasts. First seasoned flour mixture, next beaten eggs in bowl, then seasoned bread crumbs.
  16. Dredging chicken breast into seasoned flour, then put into egg wash coating stuffed chicken breasts well.
  17. Place the egg wash coated chicken breast into seasoned bread crumbs. Coat stuffed chicken breasts well.
  18. Place coated chicken breasts on tray and spray with olive oil.
  19. Set air fryer to 350 degrees
  20. Set timer for 20 minutes, turn chicken breasts half way in to cooking process.
  21. Remove air fried Pizza Stuffed Chicken Breasts and let rest 5 minutes.
  22. Cut stuffed chicken breasts in half on bias.
  23. Place on bed on sautéed zucchini noodles. Top with pizza sauce and freshly grated Parmesan Cheese.
    Pizza Stuffed Chicken Breast
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Ham & Bean Soup
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Instant Pot Ham & Bean Soup

Ham & Bean Soup is a perfect way to enjoy that leftover ham bone from the holiday meal. The Instant Pot is a perfect way to cook beans and ham together in a quick easy manner, without a lot of fuss. This wonderful hearty yet is still healthy soup for those cold winters day. In just about 90 minutes or less you can be enjoying this classic homemade soup.

Cooked Ham Bone
Ham Bone Steamed 45 minutes in instant pot.

This recipe used my wonderful ham bone from Smoked Root Beer Ham. The smoky flavors that infused into beans from this ham bone is outstanding.

Smoked Root Beer Ham

Selecting right beans:

Great Northern Beans

Choosing the right beans can be very confusing, making the right choice is simple task knowing about dry beans. The Northern Bean is wonderful larger white bean packed with fiber and has lots of good carbohydrates and some protein. When these beans are cooked properly they are larger then navy pea bean and have nice meaty texture. So these beans are perfect for hearty soups, baked beans and alternative protein sources. Using dry beans rather than canned cooked beans gives more natural and flavorful bean. Canned beans often have more processed taste, the only benefit is time saving. Using the instant pot makes all the right reason to use dry Northern Beans because high pressure steam cuts time by almost two third.

Ham & Bean Soup
Plated Ham & Bean Soup with Cornbread
Ham & Bean Soup
Instant Pot Ham & Bean Soup
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Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Ham & Bean Soup
Instant Pot Ham & Bean Soup
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Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Servings Prep Time
8 Portions 15 Minutes
Cook Time Passive Time
45 Minutes 10 Minutes
Ingredients
Servings: Portions
Units:
Instructions
  1. Sorting Northern Beans by spreading the beans out on sheet pan. Picking through bad looking beans and any rocks or foreign items, then discarding them.
  2. Wash the northern beans well with water in strainer. Allow the water to drain off.
  3. Mise en place all the ingredients, trimming, chopping and measuring ingredients before starting the soup.
  4. Set the Instant Pot to sauté mode and cook the carrots, celery and onions for 3 to 5 minutes.
  5. Add the drained northern beans to sautéed vegetables. Stirring well and cook for 1 minute.
  6. And to beans and vegetables the chicken stock or water. Stir well.
  7. Place the ham bone into instant pot arrange so fits into pot.
  8. Close the lid and set the steam leaver to closed position.
  9. Set to mode button to soup and adjust time to 45 minutes. Using the + & - buttons.
  10. Let the pressure come down naturally, this takes an additional 15 minutes but produces a more tender ham and maximum flavor extraction. If you’re in hurry set top pressure valve to open mode. Be careful of the very hot steam. This can burn hands or arm instantly.
  11. Remove ham bone and stir soup, you may have to adjust amount of stock or water to soup. If needs more liquid add 1 to 2 more cups of stock or water.
  12. Remove skin, bone and fat from ham.
  13. Chop the ham into bite size pieces. Add the ham back to the soup, stirring well. Adjust seasonings with pepper, salt if needed.
  14. Place a good size portion of soup in a bowl. I like to use wide rim bowl, heaping beans and ham in middle for height. Cornbread is perfect accompaniment with green garnish like celery leaves. Enjoy 😊
    Ham & Bean Soup
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Hatch Red Enchilada Sauce

Is making the homemade Hatch Red Enchilada Sauce verses the store bought, really worth the extra effort? One thing for sure is that not all the store bought enchilada sauces are the same. Looking closely they all use similar ingredients but the big factor is all about the flavor profile differences. This prompted me to see if making a homemade enchilada sauce is  worth the effort.

Lessons to be learned

In the past I have made many different southwestern red sauces, using all different types of chilies. I love hot sauces, that was my biggest mistake. Most of my red sauces was so hot they overpowered the foods. Lessons to be learned save my super hot chilies for the hot sauces, but not in the red enchilada sauce.

Where to start

First thing to start when you are looking to make enchilada sauce, is the chilies. So this prompted me to use Hatch Dry Red Chilies. Why Hatch Chilies? Well Hatch New Mexico is the Red Chili Capital of USA. They produce most of the Red Chilies, they are so famous that they have Chili festivals every year. These New Mexican Red Chilies are mild and flavorful, perfect for making enchilada sauces.

Next is choosing the right companion chilies, this is where I always made my mistakes. I use some of my super hot chilies that would peel the paint off the wall, that’s not a good match. So this time tried ancho chilies which have a good depth of flavor without all the heat. The red sauce turns out darker in color but with a more deep complex flavor. Giving the sauce a wonderful flavor profile. Making this a perfect companionship to enchilada sauce.

Over the many of tries in making enchilada sauces, key is to have the right aromatics. Again in the past I always put too many aromatics and messed up the end flavors. So this time kept simple, using just garlic, onions, cumin, chipotle pepper for smoky flavor, salt and pepper.

Chicken Enchilada Air Fryer

Hatch Red Enchilada Sauce
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Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Hatch Red Enchilada Sauce
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Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Ingredients
Enchilada ingredients
Aromatics
Servings: cups
Units:
Instructions
  1. Mise en place enchilada sauce, peeling garlic, chopping onions, measuring aromatics, gathering chilies.
    Ingredients to make Red Enchilada Sauce
  2. Heat olive oil and garlic until light golden brown, stirring often with spatula. This takes about 1 to 2 minutes.
    Sauté garlic cloves with olive oil in sauce pan
  3. Add the chopped onions to light golden brown garlic cloves. Stirring well until onions start to caramelize. Remove from sauce pan into holding bowl.
    Sauté garlic and onions with olive oil in sauce pan.
  4. Add the dry chilies to sauce pan add a little extra olive oil if need. Toast dry chilies turning often with tongs. Do not allow the chilies to burn. Remove from heat right away, to prevent chilies from burning.
    Toast dry chilies with olive oil in hot sauce pan.
  5. Add onions and garlic back to sauce pan with chilies. Pour water to cover chilies about 4 cups. Place plate on top of chilies to keep them covered with water. Bring chilies, garlic and onions to boil. Keep cooking chilies for about 30 minutes. Remove from the heat to cool slightly.
    Cook chilies with water, onions and garlic. Weighting down with plate.
  6. Remove any stems from chilies using tongs. Be sure to wear gloves when handling chiles.
    Remove the stems of the chilies using tongs.
  7. Place cooked chilies, onions, garlic and most of cooking liquid into blender. Reserve the remainder of cooking liquid if needed to finish cooking process.
    Placing cooked chilies, onion and garlic with most of cooking liquid in blender.
  8. Process the enchilada sauce in blender, starting at low speed and going to high speed. Be sure to place a towel over blend to prevent any splattering of chili puree as it's blending.
    Blending chilies mixture until smooth puree.
  9. Pour chili puree into sauce pan.
    Pour puree into sauce pan.
  10. Add the aromatics, oregano, cumin, chipotle powder, salt, pepper and Turbinado sugar. Bring the mixture to a boil and reduce to simmer.
    Adding all the aromatics to chili puree in sauce pan.
  11. Cook the enchilada sauce for 15 to 20 minutes. Taste the sauce and adjust with salt, pepper and sugar as needed.
    Finished cooking of the enchiladas sauce
Using Enchilada Sauce
  1. Coat baking dish with food spray like PAM. Spread a nice layer of enchilada sauce on bottom of baking dish. Place filled rolled enchilada like beef taco meat on top of enchilada sauce. Cover all enchiladas with enchilada sauce top with cheese. Bake in 350°f oven or grill until internal temperature reaches 165°f.
  2. Place some warm enchilada sauce on plate and lift with spatula cooked enchiladas onto plate. Garnish with cheese, radish slices. Enjoy
Recipe Notes

For recipe to make Chicken Enchilada Air fryer

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Black Berry BBQ Sauce

Black Berry BBQ Sauce is great way to use all the abundance of fresh berries. Fresh berries are very perishable this wonderful Black Berry BBQ Sauce can be used for so many different food applications. BBQ meats to glaze on desserts, fruits to salad dressings. Because of it’s high acidicness this sauce can be preserved in Ball Jars and keep for year or more.

Berries infused in white vinegar

Infusion of berries and vinegar:

Infusing flavors into vinegars is simple task, using 5% white vinegar is one of the very best mediums for infusing flavors. This vinegar has a neutral flavor and will absorb any aromatics. By using the cold infusion method produces the best results. It preserves natural flavors, especially if they are delicate. The process takes a little time, at least 24 hours and up to 2 months to develop a good flavor profile. This cold berry vinegar infusion is the Fundamentals for the Black Berry BBQ Sauce.

Cooking Black Berry BBQ Sauce:

Making Black Berry BBQ Sauce is all about slow boiling berry vinegar infusion with sugar and apple juice. This is where the magic takes place and transforms flavors. The process takes some time so be patient let the magic of slow cooking do it’s work. To help thicken sauce xantham gum works wonders, because it’s a thickener and emulsifier. As the Black Berry BBQ Sauce cooks the sauce becomes slowly thicker and deeper dark color. Flavors intensify building a wonderful flavor profile.

Black Berry BBQ Sauce
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Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Black Berry BBQ Sauce
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Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Servings Prep Time
32 Ounces 10 Min
Cook Time Passive Time
3.5 Hours 12 Hours
Ingredients
Servings: Ounces
Units:
Instructions
  1. Infuse the black berries and frozen raspberries into white vinegar. Put both types of berries into Ball Jar and adding the white vinegar. Fit lid and ring onto jar and let macerate for 12 hours. This develops the flavor profile.
    Infusion of blackberries and red raspberries into white vinegar in ball jar.
  2. Next is to make the Black Berry BBQ Sauce by pouring the macerated berries and vinegar into heavy duty sauce pan or stock pot. Then add Apple Juice and bring the berry mixture to boil.
    Combine infused berry vinegar and apple juice together in sauce pan.
  3. Mean while mix together in a bowl the sugar, xantham gum, and optional crushed chili pepper. Making sure that the sugar mixture is evenly combined.
    Combine sugar and xantham gum together in bowl
  4. Now add the combined sugar mixture to hot boiling berry liquid. Whisking hard to the dissolve the sugar into berry liquid. Continue slow boil until BBQ Sauce thickens to Nappe consistency.
    Bring berry vinegar and apple juice in sauce pan.
  5. Adjusting seasoning with salt, sugar and pepper to achieve balanced flavor profile.
  6. Pour boiling hot BBQ Sauce into sterilized ball jars, place sterilized lid and rings onto jar and seal. To insure proper seal heat in hot water bath for 10 to 15 minutes. Cool on wire racks.
    Black Berry BBQ Sauce that is sealed in Ball Jar
  7. Drizzle over grilled chicken or pork adding a perfect sweet and tangy BBQ flavor to your entree.
  8. Drizzle over air fried boneless chops to add perfect sweet and tangy BBQ flavor to your entree. Over a bed of braised broccoli rabe.
Recipe Notes

Nutrition Facts
Black Berry BBQ Sauce
Amount Per Serving
Calories 144 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.003g
Sodium 64mg 3%
Potassium 95mg 3%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 35g
Protein 0.2g 0%
Vitamin A 0.3%
Vitamin C 16%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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