Blueberry Barbecued Chicken, Sweet Potato Fries and Summer Salad w/ Citrus Vinaigrette
To make the barbecue sauce combine blueberries, viengar, ketchup, molasses, allspice and cayenne in a medium saucepan and bring to a goil over medium heat. Simmer, stirring occasionally, about 15 minutes or until sauce is thick. Set aside 1/2 cup sauce.
2 sweet potatoes, unpeeled and cut into thick french fry shapes.
1-2 tbs coconut oil
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp oregano
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Blueberry Chicken
2 lbs bone-in chicken legs and thighs
2 cups blueberries
2 tsp apple cider vinegar
3 tbs ketchup
2 tsp molasses
1/8 tsp allspice
1/8 tsp cayenne pepper
sea salt and freshly ground black pepper to taste
To make the barbecue sauce combine blueberries, viengar, ketchup, molasses, allspice and cayenne in a medium saucepan and bring to a goil over medium heat. Simmer, stirring occasionally, about 15 minutes or until sauce is thick. Set aside 1/2 cup sauce.
Meanwhile season chicken with sea salt and pepper. Place on grill and cook 15 minutes; turn and cook 10 minutes more. Brush with reserved sauce and cook about 10 minutes more, checking for doneness. Serve with remaining sauce.
Sweet Potato Fries
2 sweet potatoes, unpeeled and cut into thick french fry shapes.
1-2 tbs coconut oil
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp oregano
Coat the potatoes and bottom of your pan with coconut oil. Sprinkle with the chili powder, garlic powder, seat salt, pepper and oregano. Bake at 450 for approximately 20 mins. Turn the potatoes and cook for an additional 15 mins or untile done. Watch carefully, time will vary with the thickeness of the cut.
Summer Salad w/ Citrus Vinaigrette
fresh salad greens (any combo of leaf, red leaf and bibb)
fresh cut peaches (peels on)
chopped pecans
purple onion
red bell pepper
Whisk together 1/4 cup freshly squeezed orange juice, 1/4 cup extra virgin olive oil, 1 tbs fresh lime juice, 1 tbs dijon style mustard, 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper