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Honey Whiskey Barbecue Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Making things from scratch is so satisfying. The flavors are intense, the combinations are endless, and you get to say, “Yeah, I made that,” when your dinner guests’ eyes are rolling back into their heads because you just knocked their socks off. Laurie from Simply Scratch, a Tasty Kitchen member and fellow TK Blog contributor, knows from-scratch cooking. And her homemade Honey Whiskey Barbecue Sauce is one of those recipes that made my eyes roll into the back of my head. It’s true.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Line up all your ingredients. One of the best things about making food from scratch is that you can choose exactly which ingredients you want to use. One key thing that I chose to do was use a high-quality ketchup. It also had a monocled man named Sir Kensington on it, so I had to use it.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Into your sauce pan, add in sliced onion, garlic and pour the whiskey over the top. Bring it to a boil and simmer until the garlic and onions have softened, about ten minutes.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

In a bowl, whisk together ketchup, Worcestershire sauce, sugar and cider vinegar.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Laurie recommended Frank’s Red Hot, and I had Tabasco. Really, any hot sauce will do, so use what your tastebuds want! Finish the sauce by adding in the ketchup, salt and pepper.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Now, add in those whiskey onions and garlic and mix them in. Pour them all back into the sauce pan and place back on the stove to simmer for 20 minutes.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Once the sauce is simmered, pour it through a mesh strainer to remove the onions. Pour the sauce into a jar and cool. Or use it right away!

Thank you to Laurie for this addicting recipe! Be sure to check out her TK recipe box for other inspired from-scratch recipes. And visit her site Simply Scratch, where you’ll discover lots of genius recipes, like this whole list of homemade ingredients and condiments. I better get back to cooking up some of these gems.

How about you? What’s your favorite grilling must-have? Are you a sauce lover or a dry rub aficionado? Share your best grilling tips in the comments!

 
 

Printable Recipe

Honey-Whiskey Barbecue Sauce

See post on Laurie {Simply Scratch}’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 1

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Slather it on your wings, ribs or really anything that calls for barbecue sauce. Amen.

Ingredients

  • ½ whole Sweet Onion, Sliced Vertically Into Strips
  • 4 cloves Fresh Garlic, Smashed And Peeled
  • ¾ cups Honey Whiskey Or Bourbon
  • 2 cups Homemade Ketchup (see My Recipe Box)
  • ⅓ cups Cider Vinegar
  • ¼ cups Worcestershire Sauce
  • ½ cups Dark Brown Sugar
  • 1 teaspoon Frank's Red Hot, Or Your Favorite Hot Sauce
  • ½ teaspoons Kosher Salt, Or More To Taste
  • ½ teaspoons Black Pepper, Or More To Taste

Preparation Instructions

In a sauce pan, add the sliced onions, smashed garlic and whiskey. Bring to a boil then reduce to a simmer and cook until the onions and garlic have softened, about 10 minutes.

Meanwhile combine the homemade ketchup (see my recipe box), vinegar, Worcestershire, brown sugar, hot sauce, salt and pepper. Stir well until all is combined.

Once the onions and garlic are softened, add the ketchup mixture. Stir and simmer for 20 minutes.

Pour the barbecue sauce into a mesh strainer that is set inside a large bowl. Remove and discard the garlic and onion pieces.

Use right away in any recipe calling for barbecue sauce or cool and store in an airtight jar for up to 2 weeks.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Cerveza-garitas for the Weekend!

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

When you want a margarita, you want a margarita. And margaritas are best served with friends around! Have you seen cerveza-ritas on Mexican restaurant menus lately? I’m probably tardy to the party on this one, but after seeing them in every Mexican restaurant I’ve been to since college and then seeing TK member Lindsay’s easy-peasy recipe for Cerveza-garita here, well, it was fate. And it was time to celebrate.

This pitcher of margs is pretty potent, so celebrate with care.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Gather your ingredients and a large pitcher or jar.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Into the jar, pour in your choice of Mexican beers.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Next, it’s time for the limeade. Add it in!

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Gently stir the beer and limeade together. Don’t stir too vigorously or you will swish out all the carbonation!

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Then, it’s time for the orange juice. What makes a margarita a “Cadillac” margarita is the addition of the orange liqueur that goes into it. I think the OJ addition is what makes these margaritas great! If you’re feeling extra sassy, top these off with some orange liqueur, too.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

And what do you know, now it’s time for the tequila. Pour it in and give it one final stir!

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

If you’re going for the authentic margarita, use a lime to soak the rim of your glass.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Dip the rim of the glass into the salt, and pour in the margarita.

 
 
 
Tasty Kitchen Blog: Cerveza-garita. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Lindsay of Eating 80/20.

Thank you Lindsay for this great margarita recipe! You can’t beat a pitcher of tasty margs in minutes. Try more of Lindsay’s recipes in her TK recipe box, and take a peek at her site, Eating 80/20, for even more balanced eating and celebratory fare.

Enjoy the weekend, friends!

 
 

Printable Recipe

Cerveza-garita

See post on Lindsay {Eighty Twenty Dietitian}’s site!
5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 8

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These are the best margaritas on the planet. Hands down. No syrups or mixes required! The frothy Mexican beer adds a new dimension, and the ratio of tequila to, well, other stuff, is perfect.

Enjoy responsibly!

Ingredients

  • 24 ounces, fluid Mexican Beer Of Choice
  • 1 can (12 Oz. Size) Frozen Limeade Concentrate
  • ¼ cups Orange Juice
  • 1 cup Tequila
  • Salt (if Desired)
  • Lime Wedges
  • Ice Cubes

Preparation Instructions

Slowly pour beer into a large pitcher. Add limeade concentrate, orange juice, and tequila. Stir well.

If salt is desired, pour coarse ground salt onto a small plate. Rub a lime wedge around the rim of one glass, then turn rim in the salt.

Fill glasses halfway with ice cubes, then slowly pour mixture over the ice cubes. Garnish with a lime wedge.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Banana Nutella Fudge Pops

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Remember when you were a kid and the best part of summer was running through the sprinkler, and afternoons getting sticky from about five too many fudge pops? Or was it eight? Whatever, they were awesome, and since we’re up to our sweaty necks in summer, these Banana Nutella Fudge Pops from TK member Laicie were right up my alley.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Did I mention the best part? With three ingredients, these will beat the socks off any store-bought fudge pop you find!

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

First, peel the bananas and place them into your blender. Next, add in the Nutella.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Lastly, the almond milk.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Blend together until creamy and smooth.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

Pour into your handy dandy popsicle molds, and freeze until hard, about six hours.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

To release them from the molds, run them under warm water for a few seconds to loosen them up.

 
 
 
Tasty Kitchen Blog: Banana Nutella Fudge Pops. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laicie Heeley of A Thousand Threads.

And if you’re feeling bonkers, drizzle them in some extra Nutella Magic Shell. Because if some Nutella is good, then more is better!

A big thanks to Laicie for this childhood flash back treat! Be sure to check out her blog, A Thousand Threads, for more amazing recipes, crafts and gorgeous photography!

 
 

Printable Recipe

Banana Nutella Fudge Pops

See post on Laicie Heeley’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

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These 3-ingredient banana nutella fudge pops are our go-to summer snack. They’re delicious, super easy to make, gluten-free, and have a vegan option too!

Ingredients

  • 3 whole Bananas (peeled)
  • ½ cups Hazelnut Spread, Such As Nutella
  • ½ cups Almond Milk
  • Popsicle Sticks And Popsicle Mold

Preparation Instructions

Put all ingredients into a blender and blend until smooth. Transfer the mixture into your popsicle molds, and place a stick in the middle of each mold. Freeze for at least 6 hours or until solid.

Once frozen, soak popsicle molds in lukewarm water for a few seconds and wiggle the stick until popsicles come free.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Avatar of Megan {Country Cleaver}

Strawberry Mango Salsa

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

It’s nearly impossible to pick your favorite thing about summer. How can you choose between long sunny days, running through the sprinkler, and bottomless glasses of lemonade? I’m adding one more thing to your favorite-things-about-summer list: this Strawberry Mango Salsa from TK member Danae. Strawberries are in season now, so head to your local farmers market and make this for your next shindig. Or just because.

And if you’re anything like me and loaded up on four pounds of strawberries in one trip, then this is the perfect way to use them up!

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Truth be told, I reached the point where I just started eating this with a spoon. You’re not judging, right? Okay, good. Whew.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Hull and dice your strawberries into small chunks and pour into a large bowl.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Next, we have the mango. I prefer to cut the mango away from the pit with the skin on. Trying to cut a peeled mango away from the pit always leads to a slippery mess, and I don’t want to run the risk of cutting myself when the mango goes flying! Once the mango is cut away from the pit, I use a spoon to shimmy the meat away from the skin.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Then dice it up into small chunks and add it to the bowl along with the strawberries.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Following the mango, dice a red onion and add it into the mix.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Every salsa needs a dash of fresh lime juice, so add that in.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

If you’re up for a spicy kick, Danae added in some cayenne pepper to the mix. Good move.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Then the honey!

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

And what salsa would be complete without a boatload of cilantro? Toss that in there, too.

 
 
 
Tasty Kitchen Blog: Strawberry Mango Salsa. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Give the whole batch one final mix to combine, and voila! If you’re patient enough to let this sit and develop more flavor, it will be even better. But I understand if you’re not and feel compelled to dig in right away. It’s so fresh it can’t be ignored.

Be sure to check out Danae’s TK recipe box and her site Recipe Runner for more home-cooked goodness. Next on my must-make list is this Tomato Basil Feta Pizza. Just try and say no to that!

What is your favorite summer time salsa recipe? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

 
 

Printable Recipe

Strawberry Mango Salsa

See post on Danae | Recipe Runner’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

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Fresh and fruity Strawberry Mango Salsa! Perfect for topping chicken, fish tacos, or with a bowl of chips.

Ingredients

  • 1 cup Strawberries, Hulled And Diced
  • 1 cup Mango, Peeled And Diced
  • 2 Tablespoons Cilantro, Chopped
  • ¼ cups Red Onion, Diced
  • 1  Lime, Juiced
  • 1 teaspoon Honey
  • ½ teaspoons Chili Powder
  • ¼ teaspoons Kosher Salt

Preparation Instructions

Combine all of the ingredients in a medium size bowl and toss together. Serve immediately or cover and store in the fridge until ready to use.

Note: This salsa is best if it is used the same day it is made.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Lemon Icebox Delight

Posted by in Step-by-Step Recipes

Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if a lemon bar dessert wasn’t perfect enough, it’s nearly no-bake! To make it truly a…

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Oven Fried Guinness Onion Rings

Posted by in Step-by-Step Recipes

They always say the way to a man’s heart is through his stomach, and Lauren definitely helped me win the love of my husband all over again with these Oven Fried Guinness Onion…

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Greek Lamb Naan Pizzas

Posted by in Step-by-Step Recipes

Even if we can’t fly out to new and exotic places, we can experience all the flavors these exotic places offer through cooking! Marie has a great twist on pizza with these Greek Lamb Naan Pizzas with tons…

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Cookie Butter Granola

Posted by in Step-by-Step Recipes

If you have not yet tried cookie spread, this is the perfect way to get started. That is, if you’re interested in doing something with it besides eating it with a spoon—my chosen method of consumption. This Cookie Butter Granola from TK member Justine is packed with nuts, hefty oats, and protein-packed peanut butter, making […]