Orange Soda Asian Style BBQ Sauce.

Here is yet another sauce recipe that I tucked away for a later date to post about. If there is one thing that I like, it's good food with something that makes it better. Now, as far as beef is concerned, I'm a real purist. I love the taste of beef by itself, unless it's something that is cooked with rendered beef fat to make the steak even more sinful. However, pork, lamb, veal, chicken, turkey, and most seafood needs a little bit of help. Well, maybe not lamb, but I hardly eat much of it anyway because of cost. I tested this sauce on some pork and rice with broccoli and sweet carrots. Perfect opportunity to do an oriental inspired sauce right? Well, most of you know me, I love making things with flavor profiles that I can recreate with soda. I love the taste of orange in Chinese food. It's bright, has a snap, adds a depth of flavor, and is a vibrant addition to anything. Here are the things you will need:

1 cup soy sauce
2/3 cup sugar
1/2 orange soda (I prefer something like Sunkist or Crush...Fanta uses too much artificial corn sugar)
2 tbsp balsamic, sesame, or rice wine vinegar
1 tbsp sesame oil
2 tsp duck sauce
1 tsp Siracha sauce

2 tbsp ground ginger
3 cloves of garlic (crushed or chopped)
2 tsp dried onion
1 tsp red pepper flake
1 tsp salt
1/2 tsp white pepper

This is a teriyaki based sauce with added liquid so you need a little bit of extra sugar to thicken the mix a little. Add the top list of ingredients together in a pot on medium heat and mix vigorously to make it mix evenly. Once hot, add the dry ingredients. Continue to simmer while covered on the stove top on medium low heat for about 20-30 minutes (stirring often). Keep warm until ready to serve. What you get is a tangy, slightly spicy, Asian style sauce that would taste great on just about everything. Enjoy this stuff, it is habit forming. I have since enjoyed it on salmon, chicken, and beef (even though I hate to admit it), and it worked great. Just remember that cooking isn't rocket science all the time, just mess with stuff that works together and it'll be good. Till the next time, love yo' food.

Roasted Chicken with a Soy, Ginger, Honey Glaze

If it's one thing that I absolutely love, it's Asian flavors on chicken. This glaze can be put on pork if you would like, or a good steak. This time I just chose to put this on chicken, considering chicken is like a blank canvas to bring out flavor. This is a fairly simple recipe and is rather quick to do. This only takes about an hour. Here are some of the things you will need.

1 large package of Chicken Legs or Thighs
2 Tbsp Italian Seasoning
1 tsp cajun seasoning
1 tsp garlic powder

1/2 cup natural ketchup(no corn syrup)
1/4 cup soy sauce
2 Tbsp balsamic vinegar
1 Tbsp sugar
1 Tbsp ground ginger
1 Tbsp honey
1 tsp garlic powder
1 tsp Red pepper flakes

Preheat oven to 375ºF. Place chicken on a flat broiler pan, or in a roasting pan with a chilling track underneath it. This way, the chicken fat can drip off. Combine herbs and spices together and sprinkle on oiled chicken. This will season the chicken while roasting. Cover pan with foil and place the chicken in the oven for 45 minutes. After 45 minutes, remove the chicken, uncover, and set it back in the oven on the broil setting for an additional 5-7 minutes. While that crisps the skin a little bit, you're going to mix the 2nd group of ingredients together. This is a very thin and sticky glaze. When you take the chicken out of the oven. Place the pieces in a large mixing bowl and drizzle the glaze onto the chicken. Roll the chicken in the glaze until fully coated. Place the chicken on a plate and serve. You're good to go and enjoy a wonderful meal. I served this with crispy hashbrowns and sweet honey glazed carrots. This is virtually easy to do if you can get the timing right. Just remember, cooking is easy. All it takes is a little bit of this and that and trying out different combinations of flavors. Just be patient and love your food. Take it easy.

Ranch dressing or dip

This is a recipe that I came up with for a quick and simple ranch dressing. I won't go back to the bottled stuff again, because I can use it as I need it. And the ingredients are cheap. If you want to make this into mite of a salad dressing consistency add 1/2 cup of milk and a Tbsp of white vinegar. This will also give it a buttermilk ranch flavor. Try adding bacon for smokiness.

Easy 5 minute fix.
1 cup mayo
1/2 cup sour cream
1 Tbsp dill
1 1/2 Tbsp parsley
2 tsp garlic powder
2 tsp dried onion flake
1/2 tsp cajun seasoning
1 tsp salt. Mix together
makes about 12 oz.

Mayonnaise-easy recipe and very fast

Just made some simple and easy Mayonnaise. If you have a stick blender, it's much easier than using a countertop blender.
Here's some stuff you'll need.

2 whole eggs
1 tbsp dried mustard
2 Tbsp lemon juice
2 tsp white vinegar
1 Tbsp salt
3 pinches sugar
1 1/2 cup oil (olive oil, soybean, vegetable, or a good mixed oil)

In a mixing bowl or blender add both eggs, vinegar, lemon juice, salt, mustard, sugar. Blend until yolks are broken fully. Add oil slowly and at a slight drizzle while blending. If using a stick blender, blend on high speed until mixture emulsifies and bring the blender up until it peaks. It'll thicken quite quickly. If you're using a countertop blender, blend stop and scrape until oil is completely emulsified. Tastes just as good as store bought Duke's and is one recipe that kids will love to help with because of its ease.

Will last about two-three weeks in a fridge. Great stuff.