Tag Archives: sauce

Sweet Heat BBQ Breakfast Hash

Sweet Heat BBQ Breakfast Hash
New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

Here’s a twist on the classic breakfast potato hash that gets a kick of flavor from smoky sausage and barbecue sauce. This sweet potato BBQ hash makes for an easy and hearty, one-pan brunch dish, especially when served with some sunny-side-up eggs on top. You can use any barbecue sauce that you please; my favorite is Stubb’s Sweet Heat Sauce.

Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.

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A fresh take on asparagus: Asparagus-Hazelnut Pesto with Mint

A fresh take on asparagus: Asparagus-Hazelnut Pesto with Mint

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Spring is in the air which means your local grocers will have their produce aisles stocked with plenty of colorful seasonal veggies. One of the most accessible vegetables during this time of the year is asparagus. This green, stalk-like vegetable (that’s infamous for making your pee smell funny) is fantastic because it’s so very versatile — you can boil, blanch, broil, grill, steam, saute, and even roast it.

But lately, I had become bored with asparagus because I’ve used it in almost every way possible, and in just about everything. (Except in my cereal. That would be gross.) Luckily, while perusing a recent issue of Food and Wine magazine, I stumbled upon a recipe that used asparagus as a base for pesto. Huzzah! I had to try it, but of course, put my own spin on it as well.

The original version is very similar to traditional Italian pesto, containing basil, olive oil, and Parmigiano-Reggiano cheese. I decided to use mint in place of basil as it adds a cooling note to the dish. My adaptation of the pesto will also put a spring in your step as it is lighter in calories than most other recipes. I didn’t use much oil in it (water is great for thinning it out without adding calories) and I omitted the Parmesan cheese that’s traditionally used in most pestos — therefore it’s also vegan. But I promise this recipe doesn’t sacrifice any of the flavor (but it’ll still probably make your pee smell funny).
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