Gluten-Free Blueberry Barbecue Sauce

Chef Eljesa Haxhiu of Gwinnett Tech’s Culinary Arts program

Chef Eljesa Haxhiu  (Photo: Gwinnett Technical College Culinary Arts)

Recipe Courtesy of Gwinnett Technical College Culinary Arts With the 4th of July right around the corner, Chef Eljesa Haxhiu and Chef Katherine Crean from the Culinary Arts program at Gwinnett Technical College offered some of their best recipes and tips to make the patriotic holiday a delicious one. Whether sharing a picnic with family and friends or grilling out in the backyard, food is always an important part of any 4th of July celebration. This sauce is great for Chicken or Ribs.  Plus, it is Gluten-free.

Ingredients:

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (1/2 inch) piece fresh ginger, grated
  • 3 cups fresh blueberries
  • 1/4 cup real maple syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons molasses
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked Hungarian paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Directions: 

  1. Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine.
  2. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
  3. Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

BLUEBERRY, STRAWBERRY & JICAMA SALSA

This salsa recipe from Two Peas & Their Pod is also great with grilled fish or chicken. It is best eaten the day it is made.

Yield:  About 3 Cups Salsa

Ingredients:

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeño pepper, stemmed and seeded
  • Juice of 1 large lime
  • Salt, to taste
  • Tortilla chips, for serving

 

Directions:

  1.  In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste.
  2. Serve with tortilla chips at room temperature or chilled.

Ranch Dressing and Dip Mix

This versatile recipe converts easily into a creamy dip or smooth dressing. It’s delicious served with fresh veggies or drizzled over greens. —Carolyn Zimmerman, Fairbury, Illinois

Ranch dressing and dip mix

Photo by Taste of Home©

Yield: 1 cup or approximately 96 servings

Ingredients: 

  • 2 tablespoons plus 2 teaspoons dried minced onion
  • 1 tablespoon dried parsley flakes
  • 2-1/2 teaspoons paprika
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1-1/2 teaspoons garlic powder

 

Additional Ingredients for Dressing:

  • 1 cup mayonnaise
  • 1 cup buttermilk

 

Additional Ingredients for Dip:

  • 1 cup (8 ounces) sour cream

 

Directions:

  1. In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches).
  2. To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups.
  3. To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.

 

Nutritional Facts:
1 serving (2 tablespoons) equals 107 calories, 11 g fat (2 g saturated fat), 6 mg cholesterol, 140 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

 

Originally published as Ranch Dressing and Dip Mix in Quick Cooking July/August 2000, p19

Basic Buttermilk Salad Dressing Recipe

When serving salad to a crowd, this easy recipe comes in handy. It make a full quart of creamy, delicious dressing to toss with favorite greens and veggies.

Basic Buttermilk Salad Dressing Recipe
Photo by Taste of Home©

Yield: 4 cups or 32 Servings

Ingredients:

  • 2 cups buttermilk
  • 2 cups mayonnaise
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper

Directions:
In a large bowl, whisk all ingredients until smooth. Cover and refrigerate until serving.

Nutritional Facts
2 tablespoons equals 107 calories, 11 g fat (2 g saturated fat), 6 mg cholesterol, 151 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

Originally published as Buttermilk Salad Dressing in Taste of Home April/May 2008, p49

Italian Vinaigrette Recipe

Italian Vinaigrette Dressing

Photo by Taste of Home©

Yield: 1-1/2 cups or approx. 12 servings

Ingredients:

  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, halved
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon paprika
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried thyme
  • 3/4 cup olive oil

Directions:
Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutritional Facts:
2 tablespoons equals 126 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 2-1/2 fat.

 

Originally published as Italian Vinaigrette in Healthy Cooking April/May 2012, p31

Garlicky Buttermilk Dressing

Yield: 6 Servings

Garlicky Buttermilk Dressing

Photo by Real Simple

Ingredients:

  • 4 cloves sliced garlic
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped chives

Directions:

  1. Mash garlic and salt on a cutting board, using the back of a knife.
  2. Cook the garlic paste in olive oil in a small skillet over medium-low heat, stirring, until light golden and very fragrant, 4 to 5 min.
  3. Whisk the garlic, buttermilk, sour cream, and salt and pepper until smooth. Stir in chives just before serving.

Nutritional Information

Per Serving: Calories 50, Fat 4 g, Sat Fat 1.5 g, Cholesterol 5 mg, Sodium 270 mg, Protein 1 g, Carbohydrate 2 g, Sugar 1 g, Fiber 0 g, Iron 0 mg, Calcium 35 mg,

by Chris Morocco  (June 2015)

Cilantro Salad Dressing Recipe

Sara Laber of Shelburne, Vermont suggests using this zippy dressing over greens or hot or cold boiled potatoes.

Yield: 4 Servings or approximately 1/2 cup

Cilantro Salad Dressing

Photo by Taste of Home©

Ingredients:

  • 1/2 cup fresh cilantro leaves
  • 1/4 c. buttermilk
  • 1/4 c fat-free mayonnaise
  • 1/8 tsp. sugar
  • 3 drops hot pepper sauce
  • Salad greens and vegetables of your choice

Directions:
In a food processor or blender, place cilantro, buttermilk, mayonnaise, sugar and hot pepper sauce; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Yield: about 1/2 cup.

Nutritional Facts
2 tablespoons of dressing equals 18 calories, trace fat (0 saturated fat), 1 mg cholesterol, 124 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: Free Food.

Originally published as Cilantro Salad Dressing in Taste of Home August/September 1999, p16

Strawberry-Orange Vinegar and Strawberry Poppy Seed Dressing Recipes

Strawberry-Orange Vinegar Dressing

This light and refreshing strawberry-orange dressing from our Test Kitchen will nicely accent any fresh green salad. Use your favorite salad greens or a ready-to-serve package to keep things simple. —Taste of Home Test Kitchen, Greendale, Wisconsin
Strawberry Orange Vinegar
Photo by Taste of Home©

Yield: 1-2/3 cups or 26 Servings

Ingredients: 

  • 1 medium orange
  • 2 cups white wine vinegar
  • 2 Tbsp. sugar
  • 2 c. sliced fresh strawberries

Directions:

  1. Using a citrus zester, peel rind from orange in long narrow strips (being careful not to remove pith). In a large saucepan, heat vinegar and sugar to just below the boiling point. Place strawberries in a warm sterilized quart jar; add heated vinegar mixture and orange peel. Cover and let stand in a cool dark place 10 days.
  2. Strain mixture through a cheesecloth; discard pulp and orange rind. Pour into a sterilized pint jar. Seal tightly. Store in the refrigerator up to 6 months.

Nutritional Facts
1 tablespoon equals 15 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 4 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free food.

Originally published as Strawberry Orange Vinegar in Healthy Cooking April/May 2012, p31

 

Strawberry Poppy Seed Dressing

Strawberry Poppy Seed Dressing
Photo by Taste of Home©

 

Ingredients:

  • 1/3 cup confectioners’ sugar
  • 1/4 cup Strawberry Orange Vinegar (see above recipe) or raspberry vinegar
  • 2 tablespoons orange juice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/3 cup canola oil
  • 1/2 teaspoon poppy seeds

Nutritional Facts:
2 tablespoons equals 108 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 74 mg sodium, 6 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

Originally published as Strawberry Poppy Seed Dressing in Healthy Cooking April/May 2012, p33

 

Strawberry Vinaigrette Recipe

Yield: 2-1/2 cups or 20 Servings

Strawberry Vinaigrette Recipe
Photo by Taste of Home©

Ingredients:

  • 1 package (16 ounces) frozen unsweetened strawberries, thawed
  • 6 tablespoons lemon juice
  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon poppy seeds

Directions:
Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator.

Nutritional Facts
2 tablespoons equals 31 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Strawberry Vinaigrette in Taste of Home June/July 2006, p12

Apricot Orange Vinaigrette Recipe

Yield: About 3/4 cup or 6 Servings

Apricot Orange Vinaigrette Recipe
Photo by Taste of Home©

Ingredients:

  • 1/4 cup apricot preserves
  • 2 tablespoons orange juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • Dash pepper

Directions:
Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

Nutritional Facts
2 tablespoons equals 78 calories, 5 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 10 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Apricot Orange Vinaigrette in Healthy Cooking June/July 2010, p46