Brrr! We are not used to these temperatures in Houston! The temperature has been in the 30s for the past two days, and that’s too cold for this native New Orleanian to take! It will be even colder when we visit Atlanta to look at potential neighborhoods this weekend. Hopefully we can survive :)
Fortunately, cooking over a warm stove always keeps me toasty. Yesterday, I made a paleo Smoky Pumpkin BBQ Sauce, and per Ryan’s suggestion, used it as a marinade for chicken fajitas!
Smoky Pumpkin BBQ Sauce
- 1 1/2 cups organic beef stock
- 2 large garlic cloves, finely chopped
- 6 oz pumpkin puree
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- Combine broth and garlic together in a medium sized sauce pan.
- Let simmer over medium heat for about 5 minutes.
- Add the remaining ingredients to the sauce pan and mix well.
- Allow contents to simmer on low heat for about 30 minutes.
- Serve warm or store in the fridge for 3-4 weeks.
This sauce has a great flavor, and it went perfectly with our fajitas! For the fajitas, I marinated sliced chicken breasts in the BBQ sauce for about an hour. I also seasoned sliced peppers and red onion with smoked paprika, chili powder, and olive oil. Everything went in the oven together for 30 minutes.
Question: What non-traditional dishes would you make with BBQ sauce?