Kid-Friendly Apple Cider Barbeque Sauce

Kid-Friendly Apple Cider Barbeque Sauce. Warning! Your kids will go crazy over this sauce. (and so will you!) It’s thick and tangy with just the right amount of sweetness. The perfect accompaniment for my “flax seed chicken tenders.” You can get the full recipe for my chicken tenders in my cookbook “The Seasoned Life” available at book retailers nationwide. You can use this as a dip or top your favorite burger or grilled sandwich with this condiment. Super excited to share some of my favorite apple recipes with you this fall. Let me know what you think in the comments below. Happy Fall!

Enjoy,

Xo- Ayesha

 

Apple Cider Barbeque Sauce

 

Apple Cider Barbeque Sauce

1/2 cup apple puree
Two tablespoons apple cider vinegar
1 cup organic ketchup
1-1/2 tablespoons Worcestershire
1 tablespoon molasses
Two tablespoons dark brown sugar
Two tablespoons cane sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/4 tsp salt and pepper

Combine all ingredients in a saucepan. Cook the sauce over high heat continually stirring and bring to a boil. Finally, reduce the heat and cook on low for 20-25 minutes or until thickened. Allow to cool and . You can store this condiment in an airtight jar or container for up to two weeks.

 

Harvest Sangria

Harvest Sangria. Fri-YAY!! I’m going to take it back and reshare this recipe with you. This one is definitely for the adults! My very own harvest sangria specialty. It’s filled to the brim with warm fall flavors! So put on a comfy sweater, prop up your feet and enjoy this delicious yet easy to make fall drink!

Enjoy.

Xo- Ayesha

Disclosure: You May Not Taste The Alcohol, Please Drink Responsibly.

Happy Friday!

Harvest Sangria:

(Serves Four)

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon

Mix, Pour Over Ice and Enjoy!

Harvest Sangria Recipe (Serves Four):

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon

Mix, Pour Over Ice and Enjoy!

Curried Butternut Squash Soup

Curried Butternut Squash Soup. Who doesn’t love a warm and comforting bowl of soup on a chilly day? (Or any day in my case) This soup is incredibly easy to throw together. You can easily omit the curry if your not a fan of that flavor. The rich and sweet flavor of the butternut squash is infused with cream, garlic, onion, brown sugar and curry! Just the right balance. A warm filling and flavorful soup that’s perfect for fall and winter. What is your favorite way to cook butternut squash? Leave a comment below.

Enjoy

Xo- Ayesha

 

 

 

Curried Butternut Squash Soup

One tablespoon olive oil
One small white onion, sliced
Two garlic cloves, minced
One butternut squash, 6 cups cubed. (Feel free to use the pre-cubed packaged fresh squash)
2 cups vegetable stock
1 1/2 cups heavy cream (Can substitute half and half or coconut milk)
1 1/2 tablespoons curry powder
2 Tablespoons brown sugar
Pinch cinnamon
2 Tablespoons creme fraiche, plus more for serving. (greek yogurt can be substituted)
Salt and pepper to taste
1 cup pepitas (Optional)

*Tip* You can also freeze this for up to a month!

 

Heat oil in a dutch oven or stockpot over medium heat.

Once the pan is hot add onion and garlic, cook until the onion is softened about 2-3 minutes.

Add in your butternut squash. Stir well and add in seasonings along with a pinch of salt and pepper. You can season some more at the end.

Add in your cream, stock, and sugar. Stir well.

Bring to a boil. Reduce heat to low, cover, and simmer for about 10-15 minutes. Or until your squash is fork tender.

Carefully transfer your soup to a blender. You can also use an immersion blender straight in the pot.

Add in two tablespoons of creme fraiche. Puree until smooth.

Return to pot and adjust your seasonings. Continue to cook over low heat for another 3-4 minutes.

Remove from heat and serve with your desired garnishes!