Wednesday, April 10, 2024

Twice Baked and Smothered.

Potatoes are a versatile root vegetable. They can be eaten alone and in so many ways: mashed, boiled, fried, steamed, baked, au gratin, get the idea. They can also be combined with other vegetables for a medley or with a protein (beef, chicken, pork) in a stew or casserole. Twice baked potatoes usually have some mixture of cheese, maybe a meat, like bacon, even vegetables added.

The difference between twice baked potatoes and potato skins? Twice baked are just that; baked potatoes, insides scooped out, combined with other ingredients, returned to the skins and baked again.  The potatoes used tend to be on the large size, since this is basically a complete meal being created.  Russet potatoes are the best to use as they are low in moisture and high in starch.  This allows for the baked potato to have a fluffy inside, and crispy skin.

Potato skins, on the other hand, are similar as Russets (smaller sized) are still the best to use, and the potatoes are baked, but with a content difference.  Considered a snack or appetizer, the potatoes are halved before baking, hollowed out, ingredients added (usually cheese, bacon and green onions) and then baked before serving.  Add a dollop of sour cream on top, the perfect “finger food”; oh, and the potato centers that were removed probably end up as mashed later on.

The” baked potato” was not popularized in the United States until 1908, and potatoes in general did not show up in Idaho until the 1800s.  Before colonizing the states, explorers discovered potatoes in South America, brought them back to Europe, and eventually to North America in the 1600s.  In 1908, the building of the Northern Pacific Railway system finally reached Idaho.  Laborers worked long, back breaking hours, and needed foods that would keep them energized for those long hours.  The potato was perfect for this. Easily stored inside a pocket, easily held by hand, and thrown on coals, or wood fires, would cook up quickly; hence the baked potato, in Idaho, was born.

The skin of the potato is called a “jacket” in England, so if you hear the term “jacketed potatoes”, it simply means the skin is left on.  Actually, the skin of the potato contains more nutritional value than the insides.  They are full of potassium, magnesium and fiber.  Balancing out the sodium in your body, with potassium, is necessary to keep healthy blood pressure, and preventing heart attack or stroke. So, when making potatoes in any fashion, make sure to have a good portion of skin included.

I have not tried making twice baked potatoes from scratch before. I have, though, purchased the ones sold in the freezer section of the supermarket, and they are usually pretty disgusting; no matter the brand. The skins are tough and the insides are dry and tasteless. So, challenge accepted and believe this is a prize worthy recipe.

Oh, the reference to “smothered” is simply stating that these potatoes are chock full of additional goodies to make it a definitively complete meal.


Twice Baked Smothered Potatoes


4 large baking potatoes (Russet are best)

2 Tbsp. butter

¼ cup each diced green and red bell peppers, diced onions

1 Tbsp. minced garlic

3 Tbsp. each sour cream and warmed milk

1 cup cheese mixture (equal parts shredded cheddar and Swiss, and crumbled goat cheese)

 ½ tsp. each salt and ground black pepper

¼ cup crumbled bacon

Pinch of ground cayenne pepper


Preheat oven to 450F.  Wash potatoes; make ¼” deep incision down center length of each potato, wrap in aluminum foil and bake in oven for one hour.  Remove potatoes and let cool until they can be easily handled, but are still warm.

While potatoes are cooling, melt butter, on medium heat, in small skillet; sauté bell peppers, onion and garlic until just beginning to soften; set aside.

Cut potatoes in half lengthwise (use ¼” incision as a guide); scoop out insides, but leave a ¼” layer against the skin.  Place potato insides in a large bowl; add in sautéed vegetables and other ingredients.  Mix together thoroughly; mixture will be chunky; if a smoother filling is desired, mash the insides with the sour cream and warmed milk first, then add remaining ingredients.

Fill the potato skins and place in a 3-quart baking dish; place back in 450F oven for 15-20 minutes; until tops are browned.

Makes 8 servings.




Option: To make a satisfying side dish, spoon mixture into buttered 2-quart baking dish, bake as instructed and serve.  The skins?  Well, you could always serve them as an appetizer.

Mary Cokenour




Wednesday, March 20, 2024

Beans and Beef Does Not Always Equal Chili.

There are too many times I stand and stare into the depths of the refrigerator and freezer wondering what to make for dinner. That is also how I come up with many of my spontaneous recipes; boredom, frustration and a "I wonder if..." attitude. Even Josh, the butcher at Blue Mountain Foods, has seen me staring at the meats and poultry, mumbling to myself.  “Can I help you with something?”, he will ask, and I usually respond with, “I am contemplating.”.

Holding a two and one-half pound package of stew beef (beef cubes) in my hand, I wondered what in the world to do with it. Not beef stew again, just did that two weeks ago; not chili, just not in the mood for it and just made it last month anyway. Too much same old, same old! Then I remembered my Taste of Home winning recipe, "Beefy Barbecue Macaroni", but dealing with making cheese sauce and cooking pasta seemed too much trouble.  Sometimes I am just my own worst enemy, especially when it comes to cooking.

Well, this recipe appeared in two separate issues of Taste of Home, and in two of their cookbooks, so guess they liked it as much as my family did.  So, not to be a tease, here is that recipe before I continue on.


Beefy Barbecue Macaroni 



3/4 lb. ground beef

1/2 cup chopped onion

3 garlic cloves, minced

3-1/2 cups cooked elbow macaroni

3/4 cup barbecue sauce

1/4 tsp. ground black pepper

Dash cayenne pepper

1/4 cup milk

1 Tbsp. butter

1 cup shredded sharp cheddar cheese

Additional cheddar cheese, optional


In a large skillet, cook the beef, onion and garlic until meat is no longer pink; drain. Add the macaroni, barbecue sauce, pepper.

In a small saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture; gently toss to coat. Sprinkle with additional cheese if desired.

Makes 4 servings.

Now back to the main meat (pun intended) of this article.


Still having no clue what to create, I decided to trim the stew beef cubes and maybe an idea would come to me, maybe.  Stew beef is essentially all the bit and pieces the butchers cut off steaks and roasts; sometimes there is a good bit of meat left, so they package it up for consumers to buy and make recipes such as chili, beef stew, maybe even kabobs.  However, you should always examine the beef before just throwing it into your pot, as many pieces may need to be trimmed of fat; some might be pure fat themselves.  If you do not want to deal with this process, then go ahead and purchase a nice lean roast and just cut it up into cubes.  With the beef I had, I needed to cut only a little fat off, but I planned on using a crock pot, so made sure they were of uniform size.

Looking around the pantry I found cans of red kidney beans; well just because I was adding beans did not make it chili, right?  These are the ingredients I finally centered on: barbecue sauce, beans, tomatoes, red onion and green bell pepper.  I was going to make a barbecue sauce-based beef stew, but without the traditional vegetables of carrots and potatoes.

Let me tell you that this concoction of mine came out amazing.  The beef was so tender, it basically melted in the mouth; and absorbed the barbecue sauce flavor well.  The tomatoes did not break down into complete mush; the onion and peppers became very soft; usually green bell peppers are harsh in flavor, but they melded in perfectly.  The beans did not become too soft, or remain too firm; as Goldilocks would say, "They were just right".  The smell was intoxicating; the taste was just as equal.  This is the kind of meal you can enjoy as is, or with a side of mashed potatoes, rice, pasta or polenta.  I did not have to add lots of seasonings, or even garlic, as the bottled sauce I used had everything I needed - Jack Daniels Hickory Brown Sugar.  I did not dredge the beef in the flour, then fry it as I did not want to add any more oil into this dish than the nonstick cooking spray added.  Also did not want additional liquids like beef stock as I knew the beef and vegetables would exude their own moisture.  One thing I notice with recipes like this is that the home cook will add pasta to the pot; all well and good, but remember that pasta is like a sponge and will absorb all excess liquids.  A yummy thick sauce was needed for this meal, not anything watery, or so firm a fork would stand up straight in it.

Here is the recipe...


BBQ Beef Stew



2 ½ lbs. beef cubes; trimmed of fat and cut into 1-inch pieces

¼ cup flour

1 ½ cups chopped red onion

½ cup diced green bell pepper

1 cup red kidney beans

2 cups chopped tomatoes

1 (19 oz.) bottle BBQ sauce (hickory brown sugar)



Spray a 4-quart crock pot with nonstick cooking spray; set on low heat.  Spread beef cubes on bottom and sprinkle flour over all.  Spread other ingredients out in layers: onions, bell pepper, beans and tomatoes.  Pour BBQ sauce on top; cover and cook for 8 hours.

Makes 8 servings.



Recently, a good friend to our family, who was going out of town for a while, dropped off packages of elk, venison, beef and seafood.  Met this man when I worked, some time ago, at the San Juan Credit Union.  Basically, he took a good liking to Roy, and myself, simply due to, “You’re nice people, and always nice to me, and I want to be nice to you in return.”  Wow, if only this concept was felt, and exhibited, by more people.  Anyway, whenever he has an excess of stocked meat, or whatever, he makes sure to drop off a few packages our way.  Never asks for, or will take, anything in return; it is just what happens when being nice.

But I digress, my point is that my recipes in this article will work well with beef, elk or venison.  Cooking the same old, same old?  Now you can try out something new.  Oh, and have overstock?  Just be nice, and share with other nice people; it really will make you feel all warm and cozy inside your heart.

Mary Cokenour

Wednesday, March 13, 2024

A Roast, by Any Other Name

would taste as delicious, no matter which pot it was cooked in.  Of course, this is a rather clumsy rendition of Juliet’s speech, to Romeo, in, what else, Shakespeare’s play, “Romeo and Juliet”.  Since I have opened with something British, might as well continue on.

This article’s center piece is on pot roast, so very fitting to begin with an American classic, Yankee Pot Roast.  Originally the concept of pot roast was brought over by the British; a meal of corned beef and vegetables which were boiled or stewed. This became known as the colonial era "New England Boiled Dinner. However, with the availability of fresh game in the "New World" or what is now called the United States of America; and some cooking tips from our neighbors, the Native Americans, roasting the meat and vegetables together opened up a new culinary world for us. The name Yankee refers to the recipe coming from New England, or the Yanks as the mother country referred to us.


Yankee Pot Roast


1 lb. small red potatoes, peeled and quartered

1 (16 oz.) package frozen crinkle cut carrots, thawed

1 (28 oz.) plus 1 (14.5 oz) can diced tomatoes

1 cup each chopped onion and celery

2 Tbsp. sliced garlic

1 tsp. each ground black pepper and fine sea salt

¼ cup flour

4 lb. chuck roast, trimmed of excess fat

1 cup beef broth

¼ cup soy sauce

¼ cup chili sauce


Spray a 6-quart crock pot with nonstick cooking spray; put the setting on low. Layer the ingredients following the list of Ingredients (sprinkle the salt, pepper and flour over the vegetables) until the roast is placed in last.

In a small bowl, mix together the beef broth, soy and chili sauces; pour over the roast. Lift roast slightly to allow liquid to get underneath. Cook for 10 hours.

Makes 8 servings.

Cooking Tip: To make a pot roast starter, at least 3-4 cups of extra liquid are produced during the cooking process. Spoon it out, strain it and put it in the freezer for an hour; any excess fat can then be scooped out before it is stored back in the freezer. This liquid can now be used as a starter for the next time Yankee Pot Roast is made, so the step concerning mixing the beef broth, soy and chili sauces together can be skipped. As you continue doing this, your starter liquid will become richer and more flavorful, making your pot roast sensational.

But wait, there is more to tantalize your desire for meat.  Pot Roast is actually an example of braising; the searing of meat and finishing it off in liquid, cooked low and slow. Italian Osso Buco and traditional American Yankee Pot Roast are prime examples.  If you have prepared and/or eaten either of these dishes, you have eaten braised meat.   I have already introduced you to Yankee Pot Roast, so now we are off to Italy and their version, "Beef Brasato".  The origin of this dish is Barolo, located in Northern Italy where a deep, rich red wine is made and used in the making of "Brasato al Barolo" or beef braised in Barolo (wine).  A side note, if you cannot find Barolo wine, a full-bodied red wine such as Merlot will do nicely as a substitute.

What is truly unique about this braising process is instead of using water or broth, the liquid is wine. The alcohol completely cooks out, so no need to worry if ingesting alcohol is not in your diet for whatever reason.

When choosing a roast for braising, I usually go with rump, eye round or sirloin tip for the leanness, and any outside excess fat is removed while a little marbling is perfectly fine.  Normally though, for pot roasting, a cheaper, tougher cut, such as chuck roast, is the norm.  However, this cut is also loaded with sections of fat running throughout it; this fat tenderizes the meat, but causes your gravy to become very greasy.  If this is the only roast you can find at an affordable price, do not panic as there is a way to fix that gravy.  One hour before getting ready to serve the meal, ladle out however much gravy you think you will need plus one cup into a plastic container.  Put the container into the freezer; in an hour the fat will have risen to the surface and solidified.  The fat is still soft enough to spoon out and will leave a gravy that contains little to no grease in it.  While heating up the gravy, the meat should be resting before slicing and both be ready at the same time for serving.  See, told you not to panic.


A traditional base for soups and stews is the "mirefois", the combination of onions, celery and carrots.  If cooking were a religion, this would be known as "The Holy Trinity".  Here is a little tip:  Carrots give a natural sweetness to a dish, especially if it contains tomatoes which can be bitter or acidic, so do not hesitate to add them when cooking pasta sauce or chili.  The mirefois will be softened up before adding to the recipe to ensure the vegetables do not remain "hard" after the entire cooking process is done.


 Time to cook Italian style pot roast!


Brasato al Barolo



Sirloin Tip Roast
1 cup each of diced onions, celery and carrots

4 Tbsp. olive oil, divided in half

2 Tbsp. minced garlic

1 (3 lb..) lean roast, cut in half

1/2 tsp. each salt and ground black pepper

4 cups diced tomatoes

1 (6 oz.) can tomato paste

2 Tbsp. Italian seasoning mixture

2 cups wine (Barolo or Merlot)


In a large skillet, medium heat, put 2 tablespoons of oil and mix together the onions, celery, carrots and garlic.  Let the vegetables cook for 10 minutes to soften, stirring occasionally to make sure they are not sticking, browning or burning.  Remove to a bowl when done and wipe out skillet.

Return the skillet to the burner, but turn the heat up to medium-high and add the remaining 2 tablespoons of oil. Season the roast halves with the salt and black pepper; place into the skillet and sear both sides of the meat and all edges. While the meat is searing, turn on a 6-quart crock pot to low and spray the inside with nonstick cooking spray. Once the meat is seared, place it inside the crockpot.

Now, start a layering process: on top of the meat spread out the softened vegetables, mix the tomatoes with the tomato paste and spread this over the vegetables; sprinkle on the seasoning mix before pouring the wine over it all. Place on the lid and let it cook for 10 hours. Remove the meat to a serving platter to rest; use a hand blender, or transfer the liquid to a stand blender. Pulse quickly 4 to 6 times and the gravy will thicken up, but you want to leave some of the vegetables intact for taste, texture and eye attraction.

 Makes 8 servings.

Side suggestions: Pappardelle, a long ribbon like egg pasta made with semolina flour, or extra wide egg noodles. Garlic mashed potatoes would enhance the flavors of the gravy. Polenta is very Italian indeed and can be served in a soft texture, like mashed potatoes, or in a firmer texture which has been fried up to a golden brown in olive oil, butter or combination of both.

Mary Cokenour


Wednesday, February 28, 2024

When Winter Gives You Lemons.

According to the Department of Agriculture (USDA), citrus fruits grown in North America are in their prime during the winter season.  They are loaded with vitamins A, B-complex and C which promote healthy skin and eyes, support the immune system, and boost energy levels.  Their colors are brighter, for example the blood orange, and flavors are more intense and sweeter.

During the winter months, with the lack of sunshine bringing overall moods down, a bowl of colorful citrus fruits will elevate your mind, body and spirit.

Back on July 19, 2023, I gave you information on lemons, and a recipe for Lemon Fruit Scones.

Since this is about winter fruits, the lemon that is the tastiest is the Meyer lemon.  Originating in China, it was brought to the United States, in 1908, by Frank Meyer.  Who was Frank Meyer?  He was a plant explorer, or what we refer to today as botanists or botanical photographers and painters, and worked for the USDA.  He traveled to, on a three-year expedition, China, Korea, Japan, Manchuria, and Siberia with the goal of finding unusual plants that had health benefits.  Meyer found growing, in most Chinese households, a dwarf lemon tree whose fruit was used medicinally and culinarily.  Bringing samples back to the USA, and after much testing, the lemons were found to be high in yield, hardy in winter temperatures (as low as 22F), and sweeter than regular lemons. 

Oh, here’s a little tidbit about Frank Meyer that was not widely known at that time.  His name was actually Frans Meijer and had immigrated from the Netherlands in 1875.  Having difficulty finding work, he “Americanized” his name, and quickly became a greenhouse gardener for the USDA in Washington, DC.  His life story and adventures are documented in Isabel Shipley Cunningham’s book, Frank N. Meyer: Plant Hunter in Asia. 

Besides being sweeter which means the inside fruit can be eaten as is, the skin is a deeper yellow with a floral scent, so can be used in baking (when lemon peel is called for).  Which brings me to a copycat recipe I developed for Olive Garden’s Italian Lemon Cream Cake.  I know, I know, since my own culinary specialty is Italian cuisine, how did we end up at an Olive Garden?

It was one of those all day in Grand Junction days, we were getting the “hangries”, and Italian sounded good, so what the heck!

For dessert, we tried the Italian Lemon Cream Cake and it was something between a lemon mousse cake and a crumb cake, but put altogether as one.  For one of his birthdays, Roy asked if I could recreate the cake, and after much trial and error, success!  A little tip for a happy marriage, make sure to keep the spouse’s tummy very happy as well.  So, let me introduce you to my copy cat recipe for Italian Lemon Cream Cake, and this certainly will put a smile on any grumpy winter face.

By the way, Olive Garden discontinued this dessert, so now you will have to try my recipe to see what it is all about.  I believe you will enjoy it, especially if you like lemons.


Italian Lemon Cream Cake


The Cake

1 (18 1/4 oz.) package French Vanilla cake mix

1 1/4 cups water

1/3 cup oil

4 egg whites

Lemon Cream Filling

1 (8 oz.) package cream cheese, softened

2 cups powdered sugar

2 Tbsp. lemon juice

1 tsp. lemon extract

3/4 cup whipped cream (homemade or canned; do not use a tub brand like Cool Whip)

Crumb Topping

1/2 cup flour

1/2 cup powdered sugar

5 Tbsp. cold butter

1 tsp. vanilla extract


powdered sugar


Make the Cake: Preheat oven to 350F. Spray a 10” spring form pan with nonstick baking spray; line bottom of pan with baking parchment paper. In a large bowl, mix together cake mix, water, oil and egg whites until smooth. Pour batter into pan; bake for 40-45 minutes, until toothpick inserted in center of cake comes out clean. Let cake cool for 10 minutes before removing spring form. Let cake completely cool before cutting into two layers.

Make the Filling: In a large bowl, mix together the cream cheese, powdered sugar, lemon juice and lemon extract till smooth; fold in the whipped cream; set aside.

Make the Crumb Topping: In a medium bowl, cut the butter into the flour, powdered sugar and vanilla until little crumbs, about pea size, form. Refrigerate until ready to be put onto the cake.

Assemble the Cake: Flip top layer of cake onto flat dish; repeat with 2nd layer and remove spring form bottom and parchment paper. Flip 2nd layer back onto another dish, so cut part is facing up. Frost 2nd layer with half of the lemon cream filling. Flip the top layer onto the 2nd (cut sides together); frost top and sides of cake with remaining half of filling. Press the crumb topping onto sides of cake and evenly over top.

Refrigerate cake for 3 hours before serving. Sprinkle powdered sugar over cake for garnish.

Makes 10 servings. 

Mary Cokenour

Wednesday, February 21, 2024

Taste is a Matter of Balance.

Balance; the equalizing of two items, whether the same or different, so that they are perfectly aligned on a scale.  While that is a simple concept when it comes to a tangible item, not so easy for emotions and feelings.  That is when you have to deal with good vs. bad/evil, light vs. dark, likes vs. dislikes; issues are either black or white.  Balance is a gray area, the mixing of the black and white to form a smooth, even concept.  Some folks are afraid of the negative aspects and try to live a life of "happy, happy, joy, joy"; ignoring the negativity and hoping it will just go away.  Unfortunately, it is not that simplistic.  The holding in creates a pressure that builds up till it explodes, and that is why we need balance in our lives; to keep from exploding.

So, what has this to do with cooking?  Eating, while being a necessity, should be an enjoyment; taste and texture should be a pleasure for the mouth.  However, some folks like their food to be painful, and I often wonder if this is actually how they enjoy it, or is it more for showing off to their peers.  Take "hot wings"; the chiles that can be added to sauces to coat the wings have heat measured by mild, medium, hot, super-hot and atomic.  Personally, I enjoy mild to medium; anything hotter puts my mouth in pain, and I cannot taste the item being eaten.  To me, that is a loss, not a pleasure; the balance between the heat and taste of the sauce is important to me.  But that is me, and when it comes to "hot wings", it is whatever floats your own personal taste boat.


The origin of the original buffalo wing recipe began in 1964, at the Anchor Bar in Buffalo, New York.  The bar owner, Teressa Bellissimo, created the dish due to necessity.  However, husband Frank states that this was to get rid of a chicken wing order accidentally delivered to the bar.  Son, Dominic, though claims that, being the good mother Teressa was, made a midnight snack for he and his rather drunk friends who were craving hot snack food.  She deep fried the wings as it would be quicker than roasting, and the skin would become especially crispy.  Covering them in her own special sauce, they were served with a side of blue cheese dressing and celery sticks.  Why?   That is what she had available, and it has well stood the test of time, and many a plateful eaten. Whichever story is true, the wings became a world known appetizer.

The main ingredient, the wings, should always be crispy; mushy, fatty skin just does not have a good mouth feel.  Crispy wings also hold the sauce better.  Always toss the wings in the sauce after frying as the hot oil will only leech the sauce off the wings.  If you want the skin with some type of extra seasoning, do so, but then dredge the wings in flour before dropping into the hot oil.  The skin will still come out crispy, and the seasoning will remain on it.

The traditional dressing served with wings is bleu cheese, but nowadays, ranch is a popular choice.  While the dressing is used as an enhancement by some, most use it to tone down the heat of the hot sauce (raises hand to guilty on all counts).

Remember PJ’s on Center Street, in Monticello?  Now they did buffalo wings the Anchor Bar way, and were the best around. It even had a sweet and spicy version that was out of this world too; oh, and the fries, so good.  Sure do miss that place, and, sometimes, change is not for the best.  Thatzza Pizza, on Main Street, does wings, but baked in the oven, so if you want really crispy, ask them to bake them longer.  However, if you do not mind the drive to Dove Creek, Banger’s Bar and Pizza has one mean selection of wings, with or without bones. The House Bourbon sauce is our personal favorite; they need to jar and sell it; along with their housemade potato chips!


Thatzza Pizza Mild BBQ Wings

Banger's Boneless Wings in House Bourbon Sauce.


 Traditional Buffalo Wings

 (Original recipe from the Anchor Bar, Buffalo, New York)


2 and ½ lbs. wings (12-16 whole wings)

½ cup Louisiana hot sauce (Frank's is the brand when sticking to tradition)

½ cup unsalted butter or margarine

1 1/2 Tbsp. white vinegar

1/4 tsp. cayenne pepper

1/8 tsp. garlic powder

1/2 tsp. Worcestershire sauce

Dash of salt


Split wing at joint, clip tip off if not done already, pat dry.  Deep fry at 350F for 10-12 minutes, drain on paper towels.  To make sauce, mix together hot sauce, butter, vinegar, cayenne, garlic powder, Worcestershire and salt.  Put wings in bowl, add sauce and toss till wings are completely coated.  Serve with bleu cheese dressing and celery sticks.

For those of you that have to have the wings baked in the oven, 425F for 45-60 minutes; until thoroughly cooked and crispy. Turn at least once during baking.

Want a different taste to your wings, try these popular alternative sauces:


1/2 cup honey

1/4 cup soy sauce

1 Tbsp. catsup

1 Tbsp. oil

1 clove garlic, crushed

1/2 tsp. ginger

Put all ingredients into small saucepan; bring to boil on high heat.  Lower heat to low and let sauce thicken; about 15 minutes.


1 tsp. minced garlic

1/4 cup brown sugar

1/4 cup honey

1 (12 oz.) bottle Teriyaki sauce

Put all ingredients into small saucepan; bring to boil on high heat.  Lower heat to low and let sauce thicken; about 15 minutes.


1/2 cup chipotle sauce

1/2 cup butter

2 Tbsp. honey

Put all ingredients into small saucepan; bring to boil on high heat.  Lower heat to low and let sauce thicken; about 15 minutes.

Honey Mustard

1/2 cup honey

1/3 cup Dijon mustard

Mix two ingredients together.

Honey Bourbon BBQ

2 Tbsp. brown sugar, packed

2 Tbsp.  apple cider vinegar

½ cup ketchup

¼ cup honey

½ cup bourbon

1 tsp. corn starch

2 cloves garlic, minced

1 Tbsp. Dijon mustard

Mix brown sugar, apple cider vinegar, ketchup, honey, bourbon, cornstarch, garlic, and Dijon mustard to a medium sized saucepan. Bring mixture to a boil over medium heat. Turn the heat down and simmer for 15-20 minutes; stir occasionally to keep from burning.

Apologies to all the Super Bowl fans reading this article, I fumbled on getting this out before the game, not after.

Mary Cokenour