Entrees & Sides

Teeccino French Onion Soup

My absolute favorite vegetarian soup is the soup the French made famous: Soupe à L’Oignon with slowly caramelized onions producing its famous sweet brothy flavor, not beef stock. Most everywhere you go now, chefs take the short cut by adding beef stock to make the soup brown. Back in the‘70’s when I was a twenty-year-old vegetarian traveling in France, Soupe à L’Oignon was the menu choice I relied upon because French chefs always took the time to properly caramelize their onions and never put in beef.
 
Fast forward to now and watching onions brown for hours may not be possible in your lifestyle. How to get that deep brown color and a flavor that compliments the caramelized onions? Add Teeccino French Vanilla, the perfect flavor accompaniment to create a “Je ne sais quoi” response (an indescribable, special distinguishing flavor) for those lucky enough to eat your soup!
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Course: Entrees & Sides
Cuisine: French
Keyword: warm
Servings: 6 bowls
Calories: 480kcal

Ingredients

  • 2 lbs yellow onion or 4 large, thinly sliced.
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/4 tsp sugar
  • 3 tbsp flour white or wheat
  • 2 quarts water
  • 6 tea bags Teeccino French Vanilla or 3 rounded tbsp
  • 1/2 cup white wine
  • 3 tbsp sherry, cognac or brandy

For the Gratinée (cheese topping)

  • 2+ cups grated Gruyere cheese or swiss mixed with Parmesan cheese
  • 1 tbsp butter melted
  • 1 French baguette sour dough preferred

Instructions

  • In a heavy Dutch oven or thick bottom pot, meltthe butter and oil together/
  • Add the onions and toss in the melted butter/ oil
  • Cover the pot and reduce the heat to very low and let them sauté for 15 minutes.
  • Uncover the pot and add salt and sugar to the onions.
  • Cook uncovered for 35 to 45 more minutes, stirring every few minutes until the onions turn a golden brown. Adjust the temperature of the heat to keep them slowly sautéing but not burning or cooking too fast.
  • In a separate pot or kettle, boil 2 quarts of water and add the Teeccino tea bags or grounds. Let steep for 5 minutes. If using Teeccino’s all purpose grind, you’ll need to strain it through a fine mesh strainer to remove it from the liquid. You can also make this in your drip coffee maker or French press pot. If they don’t hold 2 quarts, simply add more boiling water to dilute after brewing to make the required 2 quarts.
  • Add the flour to the sautéed onions and stir for 3 minutes to allow the onions to be completely coated by the flour.
  • Slowly add the 2 quarts of brewed Teeccino and the white wine.
  • Simmer partially covered for 30-40 minutes more.
  • Turn off heat and cover completely.
  • Preheat the oven to 325°F.
  • Toast 6 x 1" thick slices of the baguette bread.
  • Grate the cheese.
  • Pour the soup into 6 soup bowls place on a baking sheet.
  • Place a slice of toast onto the top of the soup.
  • Cover the toast in each bowl with 1/4 - 1/3 cup grated cheese. The bigger the mound, the more delicious the soup!
  • Bake the soup bowls on the tray for 20 minutes. Finish for a minute or two under the preheated broiler to create a toasted, bubbly, brown crust.
  • Server the bowls on plates with more toasted and buttered French bread on the side. Careful of the hot bowls - use potholders to transfer them to the plates.
  • Server with a lovely bottle of wine or sparkling mineral water.

Notes

Adapted from Mastering The Art of French Cooking

Nutrition

Calories: 480kcal | Carbohydrates: 39g | Protein: 19g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 832mg | Potassium: 316mg | Fiber: 4g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 11mg | Calcium: 525mg | Iron: 2mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!
Teeccino Quinoa Miso Detox Bowl with Teeccino Dandelion Vanilla Nut

Teeccino Quinoa Miso Detox Bowl

Here’s the perfect meal for your detox program ~ what could be better to eat on a cleanse than a bowl full of super foods that is anti-inflammatory, gluten-free, high fiber, chock full of minerals like magnesium and potassium? Add to that plenty of antioxidants, digestive enzymes, B vitamins and last but hardly least, a complete protein including lysine which is the amino acid that many vegetarian foods lack. Top it off with Teeccino Dandelion Vanilla Nut to stimulate your digestion and make it all taste delicious!
I’ve just been describing quinoa which, by the way, is not a cereal grain but is related to spinach, beets and chard. This super food of the Inca civilization is also high in soluble fiber, which is excellent for reducing cholesterol and aiding elimination. Its nutrition is elevated when combined with nutrient-dense kale that adds vitamins A, K and C, as well as many minerals like calcium and manganese. Sautéed with mushrooms high in vitamin D and enhanced with savory miso that brings B12 and probiotics to your bowl, you’ve got a vegan meal to feast upon and make detoxing both nutritious and delicious!
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: dandelion, healthy
Servings: 6 bowls
Calories: 344kcal

Ingredients

  • 1 yellow onion diced
  • 2 cups quinoa
  • 12 stems kale up to 15, Lacinato or 'Tuscan' Kale is preferred
  • 2 tbsp yellow miso
  • 1 lb brown cremini or button mushrooms
  • 3 cloves garlic finely chopped
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 scallions sliced into small rounds including some of the green part
  • 4 tea bags Teeccino Dandelion Vanilla Nut or 2 tbsp of Teeccino Dandelion Vanilla Nut

Instructions

  • Clean the mushrooms by gently brushing their tops under water. Don't expose their gills to water. Chop off their stems.
  • Put the cleaned mushrooms, gill side up, in sunlight for 2 hours so they can be exposed to UV rays and make lots of vitamin D. Most mushrooms are grown in the dark but need sunlight to create vitamin D.
  • Boil 4 cups of filtered water and steep the 4 tea bags of Teeccino in it for 5 minutes. If using Teeccino’s all-purpose-grind, brew 3 rounded Tbsp to 8 cups of water or 32 oz in a drip coffee maker or French press pot.
  • Rinse the quinoa with filtered water in a fine mesh strainer.
  • In a heavy metal pot, sauté the diced onions on a low temperature until they turn translucent.
  • Add the quinoa with the Teeccino liquid to the pot.
  • Bring the liquid to a simmer and add the miso by rubbing it into the liquid using 2 wooden spoons. The miso will gradually blend in completely. Be careful not to boil the liquid. The enzymes in the miso can be destroyed by boiling so slow cooking at a low heat is optimal.
  • In a frying pan or wok, sauté the mushrooms and garlic in the olive oil and butter.
  • Strip the leaves off the stalks of the kale. Tear or chop it into pieces.
  • When the mushrooms are half cooked, add the kale leaves to the pan/wok and sauté them until they are soft and the mushrooms are cooked through.
  • When all the liquid has been absorbed in the quinoa, stir half of the mushrooms and kale into them.
  • Fill 4-6 bowls with the quinoa. Garnish the bowls with the other half of the sautéed mushrooms and kale spread across the quinoa.
  • Sprinkle the sliced scallions over the top of each bowl and serve!

Nutrition

Calories: 344kcal | Carbohydrates: 44g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 254mg | Potassium: 723mg | Fiber: 5g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 3mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Cranberry Apple Gluten-free Vegetarian Stuffing with TeeChia

Stuffing is my favorite Thanksgiving dish. Combined with gravy, it makes everyones mouth water, dont you agree? Since Im not a turkey eater though, I specialize in making vegetarian stuffing that tastes as rich and savory as any stuffing baked in a turkey. This year, in honor of free from dietary needs, I decided to make my stuffing gluten-free which can be easily accomplished by using corn bread croutons instead of wheat bread. Except corn bread doesnt stick together since its missing wheats gluten. The normal solution would be to add eggs but they arent vegan and they also dont add any interesting flavor or texture to the stuffing. Lets face it, corn bread has to be enhanced or it could be quite boring! That started me thinking about all the delicious flavors TeeChia Cranberry Apple would bring to a stuffing recipe and the solution was clear. TeeChias chia, flax, quinoa, amaranth, ramn and pumpkin seeds would create the perfect texture combined with crispy corn bread croutons, and set the flavor theme for this years stuffing. Wow! I made it last night to make sure it would come out like I want on Thanksgiving and it is fabulous! Now with a little cashew & shitake gravypoured over the topTOTAL YUM! I whipped this stuffing up in a half hour or less after sending my husband off to Whole Foods to buy some cornbread stuffing. He brought home a package of Glutino Cornbread Gluten-Free Stuffing just what I wanted. House guests kept me busy so I didnt read the ingredients until this morning as I wrote this blog. So heres the good news and the bad news. Glutino has done a great job of making crispy flavorful cornbread croutons that are absolutely perfect for stuffing. Keep in mind, they use egg whites so theyre not vegan. However, when I looked closely at the ingredient list, I realized that the corn starch they use (why didnt they use cornmeal?) isnt organic and thus the Glutino Corn Bread Stuffing contains GMOs. I was bummed! It was so easy to make sigh! However, if you want to avoid GMOs for Thanksgiving, youre going to have to make your own cornbread ahead of time and then crisp up some croutons in the oven. Its actually a lot easier than you may think and Ive included a recipe for GMO-free and gluten-free cornbread croutons using Pamelas Cornbread & Muffin Mix made with organic cornmeal. I leave it to you to decide for yourself which one you want to serve your family and guests this Thanksgiving.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: healthy
Servings: 4 people
Calories: 636kcal

Equipment

  • Dandelion Coconut Chicory Herbal Coffee
  • Dandelion Coconut Herbal Coffee
  • Dandelion Coconut Roasted Herbal Tea

Ingredients

  • 3 cups flour we used wheat
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk Vegan option – use non-dairy milk
  • 1 cup brewed Teeccino Dandelion Coconut allow to cool to at least lukewarm
  • 1/2 cup butter Vegan option – vegan butter alternative
  • 4 eggs Vegan option – you may also use flax eggs. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.

TOPPINGS

  • Butter
  • Maple syrup
  • Fresh berries

Instructions

  • Beat yolks well.
  • Add sifted dry ingredients and milk alternately to the yolks, mixing with a spoon.
  • Melt the butter and add to the batter
  • Lastly, fold in the stiffly beaten whites, carefully so the batter stays light and fluffy.
  • Cook per your waffle iron’s instructions.
  • Enjoy with all of your favorite toppings! We chose to use butter, organic maple syrup and fresh berries.

Notes

Nutrition

Calories: 636kcal | Carbohydrates: 77g | Protein: 17g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 228mg | Sodium: 587mg | Potassium: 654mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1062IU | Calcium: 293mg | Iron: 5mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!
Steak Marinade Recipe

Steak Marinade

This unique steak sauce comes from a long standing family traditional recipe contributed by Geffen Rothe of the Bay area and attributed to Barbara's Dad. Ok, Barbara's Dad you made a really delectable steak sauce that will make everyone who tastes it realize that this blows away all those tomato & Worcestershire steak sauce recipes.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Entrees & Sides
Cuisine: American
Keyword: meat
Servings: 1 steak
Calories: 1497kcal

Ingredients

  • 4 New York Stip Steaks or 1 Tri-Tip Steak
  • Brew 3 cups of Teeccino using 2 tbsp French Roast and 2 tbsp Maya Chocolate in a French Press or drip coffee maker for an extra strong brew. Let cool to room temperature.
  • Pepper or Teeccino maya Chocolate Spice Rub

Instructions

  • Place steaks in a pyrex glass pan.
  • Pour Teeccino 1/4 high in the pan. Do not cover the meat with Teeccino.
  • Lightly pepper the exposed steak surfaces (or use the Teeccino Spice Rub instead of pepper).
  • Cover pan with plastic wrap to seal in moisture and marinade in the refrigerator for at least 3 hours.
  • Turn meat after 1 hour. Lightly pepper (or sprinkle with the spice rub exposed side and replace in the refrigerator. You may repeat this step two more times during marinade period.)
  • Heat oven or grill to 400 degrees F.
  • Remove meat from the marinade, saving at least half of the Teeccino marinade.
  • Place meat into a large cast iron skillet and put a slice of butter or non-dairy margarine on top of each steak. For Tri-tip, place a slice of butter every 2-3 inches of surface.
  • Broil, grill or bake meat to preference (set a digital thermometer to 140 for medium rare).
  • Remove meat from skillet and let sit on serving platter for 5 minutes.
  • While meat sits, heat skillet with pan drippings over high flame.
  • Pour in 1/4 cup of remaining Teeccino marinade into pan and reduce. Reduce heat to medium, and continue adding marinade to preferred flavor strength.
  • Note: If cooking Tri-tip, carve the meat on a carving board and then pour the drippings into the skillet. Alternatively, add another slice of butter or margarine to the skillet to balance the sauce flavor.
  • Serve steaks with a teaspoon of Teeccino sauce over the top and savor this rich, smoky dark flavor!

Nutrition

Calories: 1497kcal | Protein: 187g | Fat: 78g | Saturated Fat: 28g | Cholesterol: 599mg | Sodium: 472mg | Potassium: 2876mg | Calcium: 227mg | Iron: 14mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!
No-Caf Java Ribs

No-caf Java Ribs

This ribs recipe is a really unique in that it is sure to tantalize the taste buds of your guests as they try to imagine what could be the mystery ingredient that produces this marvelous flavor? Versatile & delicious; thats Teeccino!
Prep Time: 10 minutes
Cook Time: 2 hours
Steam Time: 1 hour
Total Time: 3 hours 10 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: coffee
Servings: 8 people
Calories: 270kcal

Ingredients

  • 1 1/2 cups strong brewed Java Teeccino
  • 2 lbs baby back pork ribs For vegetarian option, try Field Grain Meat Company

Easy Barbecue Sauce

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/2 cup lemon juice
  • 2 tbsp dark molasses unsulphered
  • 3/4 cup strong brewed Java Teeccino
  • 1/4 cup Worcestershire Sauce
  • salt and pepper to taste

Instructions

  • To make the barbecue sauce, combine all ingredients in a saucepan and simmer, stirring until sugar is completely dissolved. Set aside.
  • Fit a large pot with a steamer tray.
  • Fill pot with the Teeccino until it reaches the bottom of the steamer tray.
  • Add the ribs, arranging them so that they do not overlap.
  • Turn heat on high and bring to a boil.
  • Cover pot, turn the heat to the lowest setting, and let ribs steam for 1 hour, periodically checking and adjusting the level of liquid.
  • Carefully remove the lid and let the steam escape.
  • Using tongs, transfer ribs to a baking pan and let cool.
  • Brush ribs with the BBQ sauce and allow to marinate for at least 10 minutes to 24 hours.
  • Preheat oven to 300 degrees.
  • Bake, covered for two hours.
  • Remove cover and bake for another 10 to 15 minutes.
  • Let rest for a few minutes and serve.

Nutrition

Calories: 270kcal | Carbohydrates: 28g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 424mg | Potassium: 447mg | Fiber: 1g | Sugar: 25g | Vitamin A: 176IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Maya Chocolate Spice Rub

Barbecue has long been an American tradition and varies from region to region. Cooking contests for grilled meats and vegetables go on all year long across this great nation. Flavors vary for each barbecue chef, but the most daring chefs always come out with an original flavor sensation, like using a spice rub with Teeccino Maya Chocolate.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: chocolate
Servings: 1
Calories: 309kcal

Ingredients

  • 1/2 cup Maya Chocolate Teeccino
  • 1/4 cup dark brown sugar
  • 1 tsp kosher salt
  • 2 tbsp ground black pepper
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tbsp paprika

Instructions

  • Combine all ingredients
  • Store in an airtight container for up to three months.
  • Rub on steaks, chicken, fish, or vegetables before grilling or broiling. Tee-licious!

Nutrition

Calories: 309kcal | Carbohydrates: 75g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 2486mg | Potassium: 656mg | Fiber: 9g | Sugar: 55g | Vitamin A: 5885IU | Calcium: 160mg | Iron: 6mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!
Mole Sauce Recipe

Teeccino Mole Sauce for Chicken, Fish, or Tofu

Mexican women are famous for cooking their mole (pronounced MOH-lay) sauces for days on end, but I promise you, you'll enjoy this quick version every bit as much! Mole sauces with their combination of chili, spices, nuts, tomatoes and chocolate tantalize our taste buds. Dreamt up by our Latina neighbors, mole features foods native to the Americas. This vegetarian & vegan mole sauce perfectly accompanies any protein of your choice!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Entrees & Sides
Cuisine: Mexican
Keyword: chocolate
Servings: 4 people
Calories: 185kcal

Ingredients

  • 2 cup diced fresh Roma tomatoes preferably organic
  • 1 1/2 cup Teeccino Maya Chocolaté brewed strong
  • 1/2 cup white onion finely chopped
  • 2 garlic cloves pressed in a garlic press
  • 2 tbsp toasted almonds finely chopped
  • 1 tbsp golden raisins
  • 2 tsp chopped canned chipotle chiles in adobo sauce for medium heat
  • 2 tbsp olive oil
  • 3 tbsp bittersweet chocolate finely chopped

Instructions

  • In a blender or food processor, pureé all of the above ingredients except the chocolate until smooth. Pour the mixture into a thick-bottomed skillet or pot and simmer over low heat until it thickens (20 to 30 minutes). Stir occasionally with a wooden spoon. Stir in the finely chopped chocolate and add salt to taste. Remove from heat and set aside.

Chicken

  • 4 chicken breasts, preferably organic
  • Season chicken breasts with salt and pepper. Brown both sides in a very hot pan with a little bit of olive oil. Layer in a baking ban and cover with mole sauce. Bake at 375 for 15 minutes. Optional: Top with a bit of chopped cilantro or green onion and decorate pan with lime slices.

Fish

  • 2 lbs wild salmon, halibut, mahi mahi or other firm white fish
  • Brush or spray fish with olive oil. Layer fish in baking pan. Cover with mole sauce. Bake until fish flakes apart easily with a fork at 350 degrees.

Tofu

  • 2 lbs Tofu, firm
  • Drain tofu and cut into 1 inch thick squares or long strips. Brush or spray tofu with olive oil or coconut oil. Arrange tofu cubes or strips on a baking sheet. Bake 10 minutes at 350 degrees and then cover with mole sauce. Bake 20 minutes more.

Nutrition

Calories: 185kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 230mg | Fiber: 3g | Sugar: 8g | Vitamin A: 383IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Teeccino Smokey White Beans

I usually avoid those baked beans drenched in barbecue sauce that are so common at American picnics, but when I tasted Lyss' Smokey White Beans, I was hooked! Lyss' European upbringing gives these baked beans a sophisticated flavor accented by Mediterranean herbs and influence.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: sweet
Servings: 8
Calories: 57kcal

Ingredients

  • 2 15oz cans Progresso white cannellinni beans
  • 1/4 cup strong Java or French Roast Teeccino Infuse 4 tablespoons of Teeccino in 1/3 cup boiling water. Strain with a fine mesh strainer or paper filter.
  • 1/4 cup apple cider vinegar we love Braggs!
  • 1/4 cup brandy
  • 1 1/2 tbsp butter
  • 1 tbsp molasses
  • 1/2 tsp liquid smoke Look for liquid smoke flavor next to the barbecue sauces at the grocery store.
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tsp powdered dry mustard
  • 2 cloves garlic minced
  • 2 tsp fresh chopped thyme or 1 tsp dried thmye
  • 2 tsp fresh chopped rosemary or 1 tsp dried rosemary
  • 1 bay leaf
  • 1/2 sweet onion sliced thinly

Instructions

  • Preheat oven to 325F.
  • Mix all the ingredients except the beans in a small saucepan and heat slowly until it reaches the boiling point.
  • Turn off the heat.
  • Rinse and drain the beans.
  • Toss with the beans in a bowl with the warm sauce.
  • Place the mixture in a baking dish and top with onion slices.
  • Dot with a little olive oil.
  • Bake for 1 hour at 325F.

Nutrition

Calories: 57kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 314mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!
chilli recipe

Butternut Squash, Black Bean, and Teeccino Chili

Chili doesn't get any better than this. The combination of buttery butternut squash and rich black beans, with the infusion of Java Teeccino makes for a hearty and complex harmony of flavors that will have folks of all ages clamoring for more.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: warm
Servings: 5 cups
Calories: 148kcal

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 garlic clove minced
  • 1 jalapeno seeded and minced
  • 1 14oz can of plum tomatoes drained and chopped
  • 1 cup brewed Teeccino Java or French Roast
  • 1 cup apple juice
  • 1/4 cup tomato paste
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1 medium butternut squash peeled, seeded, and deiced into 1/2in cubes
  • 2 15oz cans of black beans drained and rinsed

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion, garlic and the jalapeno.
  • Cover and cook until softened, about 5 minutes.
  • Add the tomatoes, brewed Teeccino, apple juice, tomato paste, chili powder, salt and squash.
  • Stir to combine.
  • Bring to a boil and then reduce heat to low.
  • Simmer until the squash is tender, about 30 minutes.
  • Add the beans, then taste and adjust the seasonings.
  • Simmer for about 15 minutes.

Nutrition

Calories: 148kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 631mg | Potassium: 835mg | Fiber: 5g | Sugar: 11g | Vitamin A: 17227IU | Vitamin C: 42mg | Calcium: 96mg | Iron: 2mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

Bourbon Barbecue Sauce

The Travel'n Chefs came up with this delicious Teeccino barbecue sauce to enhance your grilling moments. Marinate fresh grilled fish and meat in it or savor it over fresh-off-the-grill mushrooms, sliced eggplant and zucchini. Watch your guests wonder whatever could be in this barbecue sauce that makes it so good!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Entrees & Sides
Cuisine: American
Keyword: warm
Servings: 5 cups
Calories: 147kcal

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 medium red onion diced small
  • 2 minced garlic cloves
  • 1 cup brewed Teeccino Java or Vanilla Nut
  • 1/4 cup bourbon
  • 6 plum tomatoes
  • 1/4 cup ketchup
  • 2 tbsp dijon mustard
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tsp cayenne pepper
  • 2 tbsp ancho chili powder
  • 1 tbsp paprika
  • 1 tbsp worcestershire sauce

Instructions

  • Mix bourbon with brewed Teeccino, set aside.
  • In a large sauce pot, melt the butter over medium heat and saute the onions and garlic until translucent.
  • Add Teeccino/bourbon mix, and stir over heat while reducing the mixture by half.
  • Add tomatoes and simmer 15 minutes.
  • Add remaining ingredients and simmer for 20 minutes more.
  • Pure the mixture in a food processor and pour into a glass jar.
  • Allow mixture to cool to room temperature.
  • Will keep for 1 week in a refrigerator.
  • Makes approximately 5 cups.

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 270mg | Potassium: 352mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2628IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!