Exploring Dry Rub for a Rump Roast

Have you ever tried a dry rub? A dry rub is a great way to spice up any cut of meat for a nice, flavourful impact. Usually, a dry rub is made of spices and herbs and then rub over the meat before grilling or cooking. There are many great ways to cook a rump roast, but one of the most delicious ways is to use a dry rub for rump roast.

When you use a dry rub for rump roast, you cook the piece of meat slowly and the spices will give the meal a delicious flavorful taste. If you have never use a dry rub for rump roast, here are a few suggestions to help you get started.

Dry Rub Plum Roast

One of the first things you need to do is to look at the various recipes that you can use for the rub. There are lots of ways you can mix the spices to give it the flavor that you like. One of the most basic dry rub for rump roast includes salt, pepper, garlic and dry mustard. Another good recipe that will make your rump roast tender and juicy and will give you a spicier rump roast. Mix together salt, paprika, chili pepper, garlic powder, and cayenne.

When you are ready to cook the meat, you should rub the spice mixture all over the meat. Make sure that the rump roast is completely covered. To get the best flavor, cover the meat tightly with plastic wrap or foil and let it refrigerate for up to eight hours. This will give the spices and herbs plenty of time to soak into the meat and will not only taste great but will make the meat very tender. You will then cook the meat as usual.

The best thing about using a dry rub for your rump roast is that your possibilities are endless. You can certainly experiment to get just the right flavor for your rump roast.

This entry was posted in Recipe.

What is the best coffee machine for home use

If you are a regular coffee drinker, then maybe it is time to consider buying a coffee machine for your home to give you an instant coffee every time you crave one without having to leave your house. Coffee machines would not only provide you with a constant coffee option but would also help you in reducing your coffee costs as you won’t need to buy one every day.

But there are a lot of coffee machines out there which can make it a little difficult to choose the best one for you. So we reviewed a bunch of coffee machines and found that Black & Decker DMC600B 5-Cup Coffee Maker is by far the best coffee machine for home as featured at Freshpresso.


Although this coffee machine doesn’t cost more than $20, you can rest assured that it would provide you with top quality coffee in just a matter of minutes. One of the simplest and easiest coffee makers to use, this one allows you a one-push button feature to give you an instant, delicious cup of coffee in no time at all. Its compact design makes it easier to store in small spaces and since it is lightweight, you can move it from one place to another with considerable ease.

Although it produces only 5 cups of coffee every time which might be considered a less quantity for many households, its ease of use and cleaning makes it really popular among the homemakers. You can easily read the carafe and coffee maker water fill viewing window with the easy-to-read marking which helps you in checking the water level and allowing you to make a refill whenever needed. Its removable filter basket makes it super-duper easy to clean and saves you a lot of time. Apart from all these awesome features, it also comes with a cord storage system which helps you in avoiding the messy look and keeps your kitchen clean and organized.


  • Easy to use with one push button
  • Easy to clean with its removable filter basket
  • Water level easy to read
  • Quickly produces you with a medium strength coffee
  • Inexpensive
  • Easy storage


  • Frequent breaks in the machine
  • Some parts might stop working
  • Only provides you with a medium strength coffee
  • Sometimes tastes a little of plastic


This coffee machine is indeed an excellent choice for homes and is a great value for money at just $20. It is easy to use and clean which can come handy for people when using at home, making it a huge time saver. You can get your early morning coffees in just a matter of minutes without much work which could prove helpful for those people who are always in a hurry and need their morning dose quickly.

It’s simple and uncluttered design make it really popular among people and although it does have a few drawbacks, it advantages more than makeup for it. At such a low price, this is the best coffee machine out there which gives you what you want with a considerable ease.

This entry was posted in Kitchen.

Sesame Hoisin Tuna Salad

Man oh man am I partied out!  In a matter of 1 week, we have celebrated our one year wedding anniversary, Ryan’s 35th birthday, and my 28th birthday.  In our house, that means favorite foods, favorite drinks, favorite desserts and whatever else is your favorite for seven straight days in heaven.  Somebody get me a salad.

Thankfully, it really wasn’t all that bad.  Ryan’s a stickler for getting me to workout with him and we both like to walk a lot so despite the fact that we had dessert twice per day for 7 days straight, it thankfully wasn’t too much of a setback.  In addition to the strawberry cake I made for our anniversary (we still have 1/3 of it in the freezer), I made Ryan the most divine Kentucky Bourbon Pecan Pie with dark chocolate that I had been drooling over on Joy the Baker‘s blog.  Joy really is a genius.  If you are scared of making pies from scratch, head on over to Joy’s page.  She has the best pie-making tips and tricks.

In the midst of all the cake and pie goodness, and definitely not to be overshadowed, was the refreshingly bright and colorful Sesame Hoisin Tuna Salad that I made for our anniversary dinner.  Seems almost too healthy for an anniversary dinner, but we are both seafood fanatics and it was really hot outside that day, so a salad just seemed to suit.  I have no regrets!

This salad was particularly delectable – melt-your-mouth tuna steaks, mouthwatering sesame hoisin dressing, bright juicy tomatoes and grapefruit, and creamy avocado.  Have  I made you want to try it yet?  You definitely should – don’t be alarmed by the long ingredient list.  If you like Asian food, you probably have most everything on hand and the preparation techniques for this recipe are simple.

Here’s a few notes about the recipe:

– You can use any type of fresh tuna steaks, but try to buy sustainable seafood that is also in season.  Ask the fish experts at your local market!  Albacore, yellowtail, and yellowfin would all be delicious.

– The dressing can be made ahead and stored for up to a week.

– Frico sesame chips are optional, however, they make for a lovely crunchy garnish!


For the tuna:
    • Two 6-ounce fresh tuna fillets
    • 1/2 teaspoon coarse Kosher salt
    • 2 teaspoons freshly cracked black pepper
    • 2 teaspoons sesame seeds
For the tuna marinade:
    • 2 teaspoons Siracha sauce
    • 1 Tablespoon dark sesame oil
    • 1 Tablespoon soy sauce (Tamari for gluten-free)
    • 1 clove of garlic, roughly chopped
    • 1 teaspoon of rice vinegar
For the salad:
    • 2 cups spring mix lettuce
    • 2 cups baby arugula
    • 2 vine-ripened tomatoes, quartered
    • 1 ruby red grapefruit, supremed into segments
    • 1/2 an avocado, diced
For the vinaigrette:
    • 2 teaspoons honey
    • 2 teaspoons dark sesame oil
    • 1 teaspoon hoisin sauce
    • Juice and zest of one medium lime
    • 3 Tablespoons of grapeseed oil (or any neutral-flavored oil)
    • 1/4 teaspoon dried chili flakes
For the frico chip garnish:
  • 6 Tablespoons freshly-grated Parmesan cheese (recommend using a microplane for this)
  • 1 Tablespoon sesame seeds


  1. Preheat oven to 375.
  2. Make the tuna marinade by placing all ingredients in a quart-size plastic bag. Add tuna to marinade and refrigerate 30 minutes. Do not marinate any longer or the tuna will turn to mush!
  3. While the tuna marinates, make the frico chips, prepare all your salad ingredients by washing greens, cutting veggies, and make the vinaigrette last.
  4. For the frico chips – line a baking sheet with parchment paper or a silpat baking mat. Mix the parmesan and sesame seeds together and drop by tablespoon-fulls onto the baking sheet. You should have 6 small piles of the cheese/seed mixture. Bake at 375 for 7 minutes or until golden. Cool completely before carefully removing them with a small spatula. Set aside on a plate until ready to garnish the salad.
  5. To make the salad dressing – combine all ingredients in a small tupperware with a lid and shake vigorously. Set aside until ready to dress the salad plates.
  6. To sear the tuna – heat a skillet on medium high heat. While it heats, remove the tuna from marinade and pat dry. Discard marinade. MIx the coarse salt, pepper, and sesame seeds on a plate and coat both sides of each tuna steak in this mixture. Sear for 2 minutes on each side for medium-rare tuna and transfer to a plate. Cool 5 minutes before slicing into 1/2” thick strips.
  7. Assemble the salad – Divide lettuce among 2 plates. Arrange 4 tomato wedges and 4 grapefruit segments around the lettuce on each plate. Add the avocado on top of lettuce, then top with sliced tuna. Drizzle each salad with 2-3 Tablespoons of vinaigrette, then wedge the frico chips between the tuna slices for a garnish. Serve immediately and enjoy your masterpiece!
This entry was posted in Salads.

Hatch Chile Chicken Lasagna {Gluten-Free}

Do you’ll like Hatch chiles?  Do you know what a Hatch chile is??  I ask because up until 6 years ago when I moved to Dallas, I had never heard of them before.  That all changed when I chose to live in an apartment complex right across from the Foodie Heaven known in Texas as Central Market.  Central Market is THE ultimate place to experience Hatch chiles.  Every year in August, they throw a HUGE Hatch Chile Festival that Dallasites look forward to all year long.

This festival is legit – the store roasts thousands of Hatch chiles in a huge roaster right in the parking lot and makes them available for purchase so that customers can create all kinds of drool-worthy Hatch chile dishes to end the summer with a bang.  The smell of these chiles roasting in the parking lot is enough to make me lose my mind, and after trying a few of the “signature” Hatch items created by Central Market (think Hatch cheddar apple pie, Hatch chocolate sauce, Hatch cornbread, and Hatch enchiladas), I was a self-proclaimed “Hatch Head.”

The Hatch Chile Festival is something I have truly missed this year since we now live in Lincoln, NE.  I’ve longingly looked at the Central Market website and ads this month, dreaming of days gone by that I spent roaming the aisles and sampling all of the Hatch chile goodness.  I was uber-grateful and relieved, however, when I found out that local grocers in Lincoln get their own shipments of chiles in from Hatch, NM for a short period near the end of August.  Buying these chiles, roasting them, and incorporating them into my favorite Tex-Mex style meals has been my window to connect to something I loved so much about Texas – and now I plan to give myself, even more, Hatch therapy by sharing some favorite Hatch recipes with you!

I’m planning on sharing a Hatch recipe every Wednesday for the next few weeks, and I hope you will join in the fun and share your favorite ways to use Hatch chiles with me in the comments section below the recipe!  The first recipe I’m sharing today is a light yet satisfying Hatch Chile Lasagna.  It’s gluten-free, less than 10 ingredients, and can be made up to one day ahead and baked when you are ready to eat!  It is certainly balanced enough to make a one-dish meal satisfying for me, but you could certainly serve it with a Southwestern-inspired side salad, grilled corn, or some spicy black beans.

P.S. If you can’t find Hatch chiles in your hometown, roasted Poblano chiles would be a great substitute in this recipe.  You can also substitute another brand of green enchilada sauce if you can’t find the Hatch brand.

Hatch Chile Chicken Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4-6 servings

Serving Size: 2-3 chiles each

This healthy enchilada-style supper comes together in no time and tastes even better the next day for lunch. Serve with a side of citrus fruit or some pinto beans for a complete meal.


  • 12 Hatch chiles, roasted, seeded, and split down the middle
  • 2 cups cooked chopped chicken breast (recommend rotisserie chicken for ease)
  • 1 cup cooked quinoa
  • 1 medium onion, cut into thin strips
  • 1 can Hatch green chile enchilada sauce (14.5-ounce can)
  • 4 ounces or 1 cup of manchego cheese, crumbled or shredded
  • Dried chile powder (can use regular, ancho, or chipotle)
  • 1/2 cup reduced fat sour cream
  • Juice and zest of one lime


  1. Preheat oven to 350.
  2. Caramelize onions in a nonstick saute pan on medium-low heat in 1 teaspoon of oil, stirring often. They should take about 10 minutes to caramelize.
  3. Combine the chopped chicken, cooked quinoa, and caramelized onions in a bowl.
  4. Pour 1/3 of the can of enchilada sauce in the bottom of a 9 x 9-inch baking dish. Place 4 of the chiles in the sauce for the bottom layer. Spread 1/2 the chicken mixture over the chiles. Add 1/3 cup of cheese. Add another 1/3 of the sauce, 4 mores chiles, the other half of chicken mixture, and another 1/3 cup of cheese. Finish by placing the last 4 chiles on top, then spread the remaining 1/3 of the sauce over the chiles. Sprinkle the last 1/3 cup of cheese on the very top, and lightly dust the top of cheese with a sprinkle of chili powder for color.
  5. Bake for 20-30 minutes until the sauce bubbles and the cheese is melted and golden. While the lasagna bake, mix together the sour cream with the lime juice and zest. Refrigerate this until ready to serve.
  6. Serve the lasagna hot from the oven with a drizzle of the lime sour cream on top.
This entry was posted in Snacks.

Peach BBQ Chicken Pizza

Hello!  Hope you all had a safe and happy Fourth of July!  How did you celebrate? What did you eat?  We have had a wonderful time celebrating our country’s Independence with my family in VA.  It’s been filled with time on the lake, cooking, playing games, and enjoying my dad’s mouthwatering smoked pork BBQ and my mom’s amazing whole wheat and oat pancakes.  I have been spoiled.  So thankful for time with my family

I am writing this post from the dining room of a Hampton Inn in Oxford, MS.   The week before last, my sweet Poppy (mom’s dad) passed away after 4 long years of slowly deteriorating health.  His request was that he be buried next to my Nana in Oxford near their old home, so my family and I have had a long but fun and memorable road trip to come here from VA over the past 2 days.  We plan to spend today and tomorrow visiting Poppy and Nana’s favorite places in Oxford and have fun being together while we remember all the great times we had with them here.

Needless to say, today’s post will be short and sweet so I can enjoy time with the fam.  I’m excited to share with you one of my favorite uses for the Sweet and Spicy Peach BBQ Sauce I posted a few weeks ago – Peach BBQ Chicken Pizza.  It’s made of my favorite, easy, homemade pizza crust.  Ryan and I enjoyed this pie so much that we didn’t even talk while we ate it – that’s what happens when dinner leaves you speechless.

Peach BBQ Chicken Pizza

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 twelve-inch pizzas

Serving Size: 1/2 a pizza

Peach BBQ Sauce replaces traditional marinara sauce in this smokey-sweet summertime pizza topped with baby spinach, fresh mozzarella, and thin slices of juicy peach. An original recipe from Dietitian in the Kitchen.


  • For the pizza dough:
  • 1 (0.25 ounce) package active dry yeast (not the Quick Rise kind
  • 1 teaspoon honey
  • 1 cup warm water
  • 1 cup bread flour
  • 1 1/2 cups white whole wheat flour
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • For the pizza toppings:
  • 1 pound of grilled or sauteed boneless, skinless chicken breasts, cut into thin strips
  • 1 1/2 cups Peach BBQ Sauce or your favorite BBQ sauce
  • 2-3 cups baby spinach leaves
  • 8 oz fresh mozzarella ball, cut into thin pieces
  • 1 large peach or 2 medium peaches, cut into thin wedges


  1. For the pizza dough:
  2. Combine the warm water, yeast, and honey in a bowl and let stand for 10 minutes. You will know the yeast is activated when it starts to look creamy.
  3. While the yeast mixture stands, preheat your oven to 425 degrees and place the pans you plan to bake the pizzas on the lowest racks of your oven to get them nice and hot (this will ensure a nice, crispy crust).
  4. Add the flours, olive oil, and salt to the yeast mixture and stir with a wooden spoon until just combined. The dough will look shaggy.
  5. Turn the dough onto a lightly floured surface and knead until smooth ball forms, about 3-4 minutes. Divide the dough into two balls and place under a warm, damp tea towel on your kitchen counter for 15 minutes. Use this time that the dough rests to prepare your toppings.
  6. For the pizza:
  7. On a lightly floured surface, roll your dough balls out into 12” circles. Carefully place the dough on the hot pizza pans.
  8. Start topping the dough with chicken first, then drizzle the bbq sauce evenly in a circular fashion over the chicken.
  9. Next, evenly distribute the spinach leaves over the chicken and sauce.
  10. Finish by evenly distributing the thin slices of mozzarella over both of the pizzas and arrange the peach slices on the very top as you desire.
  11. Bake at 425 for 12-15 minutes until the crust and cheese are golden brown and bubbly. If you can’t fit both pizza pans on the bottom rack of your oven, you may want to rotate them halfway for even browning and a crispy crust.
  12. Slice as you like and serve hot!


    This pizza dough recipe yields enough dough for 2 thin 12” crusts. It can easily be doubled to make enough for 4 pizzas. I often do this and place 2 dough balls in the freezer for later. Thaw frozen dough balls in the fridge for 12 hours prior to use and let the dough sit on the counter for 10 minutes before you roll it out.

This entry was posted in Snacks.

Teriyaki Turkey Burgers with Grilled Pineapple and Wasabi Avocado Spread

Hi, All,

In preparation for the 4th of July and many more summer cookouts, I want to share this awesome turkey burger recipe with you to add to your burger repertoire!   Ryan and I enjoyed these outside on our porch last week and they were so good we have been talking about them ever since.  This was a favorite menu option for a family of 6 that I cooked for in Dallas – it’s got lots of unexpected flavors, it’s kid-friendly, and is an all-around perfect way to jazz up a turkey burger.

I’m a big fan of turkey burgers because they are a nice, clean alternative to red meat and the flavor/topping options are endless.  These burgers get a nice shot of teriyaki sauce into the patty and are glazed with sauce on the outside once the patty is cooked.  A grilled pineapple ring is used as a sweet, tangy topping and perfectly compliments the teriyaki flavor.  Next, we add creamy avocado mashed with prepared wasabi paste for a spicy flavor kick.   (You can find this wasabi paste in the Asian section of most all grocery stores.) Serve it on a whole-grain bun with sweet potato fries and walk right into healthy burger heaven!


Teriyaki Turkey Burgers with Grilled Pineapple and Wasabi Avocado Spread

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 four-ounce burgers with 1 pineapple ring and 2 tablespoons wasabi avocado spread per burger

Turkey burgers get a makeover with a zesty Asian flare and feature a teriyaki glaze, grilled pineapple rings, and a spicy wasabi avocado spread. A Dietitian in the Kitchen client favorite!


  • 1 pound 93% lean ground turkey
  • 1 tablespoon plus 1/4 cup prepared teriyaki sauce
  • 1 teaspoon Simply Asia Spicy Szechwan Five Spice Seasoning (optional)
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 4 pineapple rings (I use Dole Canned Pineapple Rings in Juice)
  • 1 ripe avocado
  • 1 teaspoon prepared wasabi paste
  • Green leaf lettuce
  • Whole grain hamburger buns


  1. For the burgers:
  2. Preheat your grill, grill pan or skillet, and grease with oil.
  3. Add 1 tablespoon teriyaki sauce, Asian seasoning, salt, and pepper to ground turkey. With a light hand, mix until just combined. Be careful not to over-handle the meat. Form into 4 patties that are about 1/2” thick.
  4. Cook the burgers for 4 minutes on one side, flip and cook additional 4 minutes or so until cooked through. During the last 2 minutes of cooking, brush the top sides of the patties with the additional teriyaki sauce.
  5. Remove the patties to a plate, cover with foil, and let rest for 5 minutes. In the meantime, grill the pineapple rings for about 90 seconds on each side.
  6. Place the turkey patties on toasted buns, top with pineapple rings, lettuce, and 2 tablespoons wasabi avocado spread. Serve with sweet potato fries.
  7. For the wasabi avocado spread:
  8. Mash the ripe avocado with the wasabi paste using a fork until combined and creamy. Cover the surface with plastic wrap and a bit of lime juice if you have it until ready to serve.
This entry was posted in Snacks.

Wedding Series: DIY Desserts

Today begins the first of 4 wedding series posts I will be doing each Thursday for the month of May.  Wedding season is in full swing now and having just celebrated my first anniversary this past Sunday, I wanted to share some inspirational tools and tips for brides-to-be and the lovely people who may be helping them plan for their special day!

Today’s post is all about desserts – the do-it-yourself (DIY) kind!  If the size of your guest list is manageable (I’d say around 100-150 people, making your own desserts for the reception can be a huge money-saver.  As much as we all love wedding cakes, you have to admit that the cost of them can be a hard pill to swallow.  And if you have champagne taste on a beer budget like I did,  your dream wedding cake will probably be way out of your price range.  So why not consider making your own desserts?  Or having a few friends (who like to bake) make treats that fall under a dessert theme of your choosing?  Not only will this save you big $$, you get the chance to have more personalization and customization with your sweet treats.

Homemade desserts, when presented in a creative and chic way, provide a unique charm to reception.  And to be honest, they often taste much better than their bakery counterparts.  If you are worried about not having time to make desserts during a busy wedding-week, consider items that can be made ahead and freeze well.  Here are some examples of the make-ahead desserts that I made for my own wedding:


I love the idea of a traditional wedding cake, the cake topper, and the groom’s cake.  So for my wedding dessert table (meant to serve 125 people), I made a standard round 3-layer strawberry cake that I could put a topper on and display.  My groom’s cake was a simple 2-layer red velvet cake; we served to guests along with homemade strawberry cupcakes.  We made the cake layers and cupcakes 2 weeks before the wedding, wrapped them tightly and stored in Tupperware containers in the freezer.  Cakes and cupcakes thaw quickly, so frosting and decorating them on Thursday before a Saturday wedding was simple and fun – with minimal cleanup!

Bars and Brownies:

Bars and brownies are easy to make and freeze like a dream.  I chose to make lemon bars for my spring-themed wedding and made them a month ahead of time.  I placed parchment paper in the bottom of the 9×13 inch pan that I baked them in, so that the whole bar could be lifted out of the pan easily, wrapped in several layers of plastic wrap, and frozen until the day of the wedding when all we had to do was cut them, dust with a little-powdered sugar, and place them on top of cute little doilies we ordered on Etsy.  You could use this same process for pretty much any type of bar or brownie.  I think Hello Dollies, Pecan Bars, or some type of jam/oat crumble bar would be charming.


Tart shells baked in a mini-muffin pan are easy to freeze, thaw in a matter of hours, and can be filled with all sorts of delicious concoctions.  I filled simple butter tart shells with a lime curd the day of my wedding and had made the curd 3 days prior.  You could consider lemon, lime or grapefruit curds, which require few ingredients and are simple to make.  Or maybe consider a rich chocolate pudding filling with a berry on top to garnish.  These bite-sized treats look great on fun platters as well!

Cheesecake Bar:

I’m a huge fan of cheesecake and love that you can make it in all sorts of flavors to suit your every whim these days.  Cheesecakes can be made, decorated, and frozen up to 3 months before your special day.  You simply wrap the cheesecake inside the pan it was baked in in several layers of plastic and freeze.  Thaw 24 hours before you need to serve it, and simply place it on a cake plate or platter before un-molding it from the pan.  I love the idea of a cheesecake bar where simple vanilla cheesecakes are served to guests who can then add their own toppings.  My favorites would be hot fudge, salted caramel, and raspberry sauce!

Sweet and Spicy Peach BBQ Sauce

When it comes to peaches, I identify with good all’ Bubba Gump.  If it were up to me, I’d open a restaurant and have only dishes that featured peaches.  Peach salsa, peach pizza, peach quesadillas, peach BBQ ribs, peach chicken, peach French toast, peach oatmeal, peach pie, peach fritters, peach cobbler, peach ice cream…..I could go on but you get the picture.

I am a beach girl through and through.  From the clothes, I wear to the nail polish I choose, to the food I eat.  I get so overwhelmed by all the foods I want to make when peaches come in season.  But this past weekend I knew it had to be peach BBQ sauce.  I was craving something sweet.  And spicy.  And sticky.  This recipe took care of all of that.

Folks, this BBQ sauce is made of the stuff that makes you want to “slap yo mama” when you taste it.  We’re talking ripe juicy peaches married with spicy chipotle peppers.  A pleasant tang is added with apple cider vinegar and good ketchup.  Sweet notes come from dark brown sugar and smoked sweet paprika.  Flavor is enhanced with garlic, Worcestershire,  ancho chili powder, and Dijon mustard.  And the bourbon.  This is added to give a mysterious depth of flavor and make people scratch their heads trying to figure out the “secret” ingredient.  It’s all lip-smackin’ good!

This sauce is going to be the game-changer at your summer cookouts.  It will take your ribs, chicken, pork, sandwiches, and even pizza to the next level.  I really need to can this sauce and save it for the winter because I’ve literally been thinking about it since last summer.  Excuse me while I go to my fridge and grab a spoon.  Ryan is not getting any leftovers today!

Recipe notes:

  • If you don’t have bourbon or don’t want to use it in this recipe, water can be substituted.  I also have a strong suspicion that Dr. Pepper would taste delicious as a substitution.  If you go this route, omit the dark brown sugar from the recipe so the sweetness isn’t overpowering.

Sweet and Spicy Peach BBQ Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: About 2 cups

Fresh, juicy peaches are the star of this sweet and spicy stick-to-your-ribs BBQ sauce. Serve it on your favorite grilled meats, hot dogs, burgers, paninis, and pizza!


  • 2 cloves garlic, minced (about 1 1/2 teaspoons)
  • 1 teaspoon sweet smoked paprika
  • 1/2 teaspoon ancho chile powder
  • 1 chipotle pepper canned in adobo with 1 1/2 teaspoons of the adobo sauce
  • 2 cups diced peaches (about 4 medium peeled and diced fresh peaches)
  • 1/4 cup bourbon
  • 1/2 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Add about 2 teaspoons of oil to a medium-sized heavy-bottomed skillet or saucepan on medium heat.
  2. Add the garlic, paprika, chile powder, and chipotle chile with sauce and stir until fragrant, about 30 seconds.
  3. Add the peaches and stir for about 1 minute.
  4. Add the bourbon and stir until it is almost evaporated, about another minute.
  5. Add all of the remaining ingredients and bring to a boil.
  6. Reduce heat to a simmer and cook, stirring occasionally until the sauce is thickened and reduced by half, about 30 minutes.
  7. Serve warm or store in an airtight container in the refrigerator for up to 1 week.
  8. Note: I happen to like the chunky, jam-like texture of the peaches in the finished sauce. However, if you like a smoother consistency, feel free to run the sauce through the blender once it is cool.
This entry was posted in Salads.