Bethie's Kitchen: Homemade BBQ sauce and BBQ rub

Something about beautiful weather inspires me to cook and create something yummy; usually that can be BBQ-ed and eaten outside in the sunshine!

Last week was one of those amazingly, unseasonably warm weeks that made me want to spend every possible minute outdoors and soak up as much sun as possible. It was such a pleasant surprise to come home from Hawaii and find it warmer and sunnier here in Ontario!

I haven't made this in awhile, but at my dear hubby's request, I made homemade BBQ sauce and BBQ rub for ribs last weekend. We invited my parents and sister for dinner and had a summer-inspired meal - in March.  This is a very versatile receipe. I usually use it for ribs, however, we have tried it on chicken and steaks and it is just as delicious! The good news is also that this sauces stays will in the fridge for at least a few weeks so you can make many meals with one batch.

Hope you enjoy these as much as I, and my family, do!

Welcome to the beginning of BBQ season!

~Bethie

BBQ RUB

Ingredients:
3 tsp fresh ground sea salt
1 tsp fresh ground pepper
1 tsp seasoning salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

BBQ SAUCE

Ingredients:
2 tbsp olive oil
1 small onion
2 cups ketchup
2 cups water
3/4 cup white vinegar
2 tbsp soy sauce
1 1/2 tbsp yellow mustard
1 1/2 tbsp dijon mustard
2 tbsp honey
2 tbsp brown sugar
2 tsp celery seed
2 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt
2 tsp smoked paprika
salt and pepper to taste

Instructions:
1. In a large pot, saute onion in olive oil until tender.
2. Add remaining ingredients ; wet first and then stir in spices.
3. Cover with a splash guard and bring to a boil.
4. Turn down and simmer to thicken, stirring often.
5. Once the sauce has reached your desired thickness, set off the burner to cool.
6. Strain through a strainer to remove any remaining onion pieces or lumps.
7. Put into air tight containers.* Allow to cool completely to room temperature before putting in the fridge.

*I usually separate into at least two containers, especially for ribs. One to use with the raw/cooking meat on the BBQ and the other to serve on the table as a dipping sauce.

Ingredients

Everything added into the pot

Simmering on the stove; covered with a splash guard.

Vacation! Oahu, Hawaii

Recently my husband and I had the privilege of joining my aunt, uncle, cousin, parents and sister on an amazing trip to the gorgeous brand new Disney resort in Hawaii - Disney Aulani Resort and Spa! Highlights included soaking up lots of sun on the beach and by the pool, drinking Blue Hawaiian cocktails, floating on the lazy river, visiting Pearl Harbor, a traditional Hawaiian Luau, and of course some shopping; at the Hilton Hawaiian village and the Honolulu Flea Market!

So, if you want a taste of Hawaii for yourself, I have included the popular island "Blue Hawaiian" cocktail recipe!

Blue Hawaiian Recipes:

Add 4 ice cubes to a shaker or to a glass. 

Add the following ingredients to a shaker and shake, or to a glass and stir with a straw

-1oz blue curacao

-1oz white rum 

-1 can (6oz) of pineapple juice

You can vary it in a few ways. Instead of white rum, try coconut rum for an added tropical flavor. Or, add a splash of grenadine for added color!

Hope you all enjoy!

~Bethie

Aloha! Welcome to Hawaii! After 30 hrs of travel we were happy to be in our room!

Dinner the first night at the buffet at the resort. View from the 14th floor!

USS Arizona Memorial at Pearl Harbor

The beach on the North Shore of Oahu where "Lost" was filmed

Shopping at the Honolulu flea market! Found some great "Made in Hawaii" stuff!

At the Luau! Wearing a dress from the market!

Enjoying the infinity hot tub the morning we left!

Blue Hawaiian cocktail ingredients

Blue Hawaiians! Mmmm!

Bethie's Kitchen: Homemade Bread and Butter

Nothing makes a house smell better than something baking in the oven! Today, we made 3 loaves of homemade bread and decided to accompany with homemade butter that I had seen on TV the other day. Who knew making butter could be so easy?!
Below are the recipes. Enjoy! It's yummy!

BASIC WHITE BREAD

Ingredients:
1 tsp sugar
1/2 cup warm water
1 envelope (2 1/4 tsp) dry active yeast
1 cup milk*
2 tbsp butter
2 tbsp sugar
1/2 cup warm water
5 1/2 cups flour *

*I usually use whole milk but Walmart was sold out. We used 5% cream instead but ended up with a dense bread. I recommend using milk instead.
*I use the Robin Hood Homestyle Bread White Flour

Instructions:
1. DISSOLVE 1 teaspoon of sugar in 1/2 cup warm water in a large bowl. (I use the bowl for my stand mixer). Sprinkle in yeast. Let stand 10 minutes, then stir well. 
2. Meanwhile, HEAT milk to lukewarm. Stir in butter, 2 tablespoons sugar, salt and 1/2 cup warm water. 
3. Add milk mixture and 2 cups of flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic. (I use a stand mixer on a lower speed).
4. STIR in 2 1/2 cups of remaining flour gradually. (I use the stir function on my stand mixer). If necessary, add more flour so that the dough pulls away from the side of the bowl and forms a ball on the dough hook.
5. Turn onto a floured board.
6. KNEAD dough, adding flour as necessary, until dough is smooth and elastic and no longer sticky. This may take up to 10 minutes.
7. PLACE in a lightly greased bowl. Turn the greased side to the stop. Cover with greased waxed paper and a tea towel.
8. LET RISE in a warm place until the dough ball as doubled in size. This will require a rather large bowl. This will take 45-60 minutes.
9. PUNCH DOWN. Turn onto floured board and divide into 2 equal portions. Let stand for 10 minutes.
10. SHAPE into two loaves. Place seam side down in two greased loaf pans.
11. LET RISE until the down has raised slightly above the pan and the corners are filled. 45-60 minutes.
12. BAKE at 400 F on lower rack for 25-30 minutes. Remove from racks immediately and let cool on a wire rack. If you want a soft crust, brush the tops of the loaves with melted butter.

*This makes 2 loaves of bread.

BUTTER


Ingredients:
Heavy Cream
Salt (optional)
Cheese Cloth

Instructions:
1. Empty cream into the bowl of a stand mixer or a large bowl. I used 1L of cream in the bowl of my stand mixer. I beat with the whisk attachment until the cream had thickened. This will look almost like cottage cheese. The curd will have separate from the liquid. f
2. Strain mixture through cheese cloth. The solid left behind is your butter! (Yes, it's that easy)
3. Put the butter into waxed paper. If you want salted butter, salt and then use the waxed paper to fold it in. *Do not touch the butter with your hands, it will melt.
4. Store salted butter in a closed container or unsalted butter in the fridge. This will last for 2-3 weeks.


Enjoy!
~Bethie