BBQ Sauce
Strawberry Jam
Maple Syrup
Teriyaki marinade
Sweet mustard glaze
Lemon rosemary marinade for chicken
Ancho meat marinade
Spicy hot Carribean chicken marinade
Cajun Barbecue Butter
Seafood Marinade
BBQ Sauce, Low Carb
Here is a versatile recipe. You can work this recipe out anyway you want it. Leave out the butter if you want to. Make it sweeter, hotter or whatever. I like to make a batch and then can it into pint mason jars and have it on hand. --Barbo
1 stick of butter
1/4 cup vinegar
1 cup tomato sauce
2 Tbsp. Worcestershire
1/2 Tbsp. hot sauce
1/2 Tbsp. salt
1 Tbsp. mustard
Dash red pepper
2 tsp. lemon juice
1 tsp. hickory liquid smoke
4 tsp. Splenda, or to taste (or liquid stevia)
Melt butter, add vinegar and then other ingredients. Stir until well blended. Bring to a boil, lower heat, and let simmer a few minutes. Total Carbohydrates: approx. 15 -- less than 1 per tbsp.
Strawberry Jam, low carb
From Barbo, Low Carb Kitchen
1 pkg (about 1 lb) frozen, unsweetened strawberries
1 cup water
1 pkg 4 serving size sugarfree strawberry Jell-0
1 tsp.strawberry extract
Sugar substitute to taste
Boil water, add gelatin stir well and refrigerate until it is syrupy. Defrost strawberries in the microwave oven. Place in pan and cook for 6 minutes. Remove foam if necessary. Stir well, adding sugar substitute and extract. Fold into the thickened gelatin.
Makes about 23 tbs. @ 1 gram carb. per tbs.
Maple Syrup, low carb
From Barbo
1 1/2 cup water
1 cup Splenda (for those who can get it - not yet legal in the US)
2 tsp maple extract
1/2 tsp vanilla extract
3-4 Tbsp butter
1/8 tsp salt
3/4 tsp guar gum
Nuke water in Pyrex 2 cup. Place in blender. Add everything else and whirl until smooth. Place container into refrigerator to store. Heat before using.
Makes 1 1/2 cups syrup with 1 gram carb per tablespoon 17 calories per tablespoon with butter. Without butter the calories are almost –0- .03 per tablespoon.
Low-Carb Teriyaki Marinade
1/4 cup soy sauce (0)
1/4 cup vinegar (?)
1 garlic clove, crushed (1 gram)
1/2 tsp freshly grated ginger (?)
1 finely chopped green onion (maybe 1)
liquid stevia, to taste
Use to marinade meat or fish - marinade for at least an hour before cooking.
Sweet Mustard Glaze
1 cup Dijon mustard
1 cup chicken broth
3/4 cup olive oil
2 clove garlic, minced
2 Tbsp soy sauce
liquid stevia, to taste
Lemon Rosemary Marinade for Chicken
2 Tbsp olive oil
2 shallots, finely minced
1 clove garlic, minced
2 Tbsp chopped fresh rosemary
1/4 cup freshly-squeezed lemon juice
freshly ground black pepper, to taste
grated zest of one lemon
Ancho Meat Marinade
2 tsp ancho chili powder
2 Tbsp fresh rosemary
2 Tbsp fresh basil
2 Tbsp fresh thyme
2 Tbsp fresh parsley
1 Tbsp mustard seed
1 clove garlic, crushed
1/2 tsp ground cumin
1/4 cup lime juice
2 Tbsp orange juice
2 tsp salt
2 Tbsp white vinegar
Whir all ingredients in the food processor. Use as a marinade for chicken, pork, or beef.
Spicy Hot Carribean Chicken Marinade
4 green onions
2 jalapenos, seeded
1/4 cup lime juice
3 Tbsp lemon juice
2 Tbsp olive oil
2 Tbsp fresh thyme leaves
or 2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp nutmeg
liquid stevia, to taste
Whir in the food processor until smooth, then pour over chicken breasts and marinate for 4-6 hours.
Cajun Barbecue Butter
1 1/2 pounds unsalted butter -- softened
1 tablespoon cayenne
1 tablespoon black pepper
2 teaspoons salt
1 tablespoon crushed red pepper
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried oregano
1 1/2 ounces fresh garlic -- minced
2 tablespoons Worcestershire sauce
Whip butter until smooth. Add remaining ingredients and blend completely. Put into a storage container and chill until needed.
Use on chicken or fish (great on shrimp) when grilling!
Seafood Marinade
8 tablespoons unsalted butter
1/3 tablespoon fresh lemon juice
1 teaspoon liquid smoke flavoring
1/4 teaspoon dried rosemary
1 teaspoon tabasco sauce
liquid stevia to taste (optional)
In medium saucepan, over medium heat, combine all ingredients. Cook, stirring
until smooth, 5 to 7 minutes. Cool to room temperature. Marinate seafood
30 minutes prior to grilling. Makes approximately 1 cup.
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