If you’re looking to add an extra kick to your French fries, it doesn’t get much better than this spicy BBQ sauce recipe. Made with both spicy and sweet flavors, the sauce will keep your taste buds guessing throughout each bite, making these fries perfect party food. Best of all, they’re quick and easy to make, so you won’t have to compromise on flavor if you’re in a time crunch. Learn how to make this unique dipping sauce recipe with this step-by-step tutorial!
Why Dip French Fries?
If you want some serious flavor, dip your french fries in a spicy bbq dipping sauce. It has all of the components that you love about a great barbeque – including bbq sauce – without any of those pesky unhealthy toppings. If you’re looking for something healthy and easy to put together, keep reading for an easy step-by-step recipe.
Instead of pairing fries with gravy, try dipping them in something that packs a little extra punch. Here is a quick and easy spicy bbq french fry dipping sauce recipe that has less than 1 gram of carbs per serving! Making it perfect for low carb diets like Keto, Atkins or LCHF.
There are many foods that call for our special sauce. You can use it with beef, chicken, fish, pork and even veggies! If it’s dippable, then this spicy sauce is ideal!
We all know fries go great with ketchup, but if you’re looking for something spicy with a little more kick, try making your own dipping sauce at home. It’s quick and easy to make too! Here’s a step by step recipe:
Spicy BBQ French Fry Dipping Sauce Recipe
This spicy dip takes your fries from ordinary to extrodinary in a few simple steps.
The sauce can be customized as little or as much as you like, but for this recipe I used the ingredients in the following:
1 Part Mayonaise to 2 parts BBQ sauce. So put twice as much BBQ sauce than Mayonaise. The consistency should be dark.
Put a few drops of chilli sauce in. If you like it spicer, then add more chilli sauce. I have used and Aussie chilli sauce, however you can use one from your country.
Tapas are popular snacks that originated in Spain. They have assorted key ingredients that vary from being an appetiser to a full-course meal, normally served in small amounts or on enormous plates. Tapas are either free or ordered in a bar. The varieties are endless, and it’s one of the major reasons people all over the world love it. They are essentially a lifestyle, and every bar defines itself with the diverse tapas served.
In Spain, you won’t normally find the word “tapas” in a bar’s menu. You may, however, find the word “raciones” – which means “rations” or large servings – or “mediaraciones“, servings in half a plate.
The Limitless Variations
Tapas can be anything – from tuna chunks to fried baby squid (chopitos), chorizo sausages and many others. In many local bars and restaurants around Spain, tapas contain strong spices and herbs. Seafood-based tapas are often served as well, sometimes with either heap of olive oil in them, or with green and red bell peppers, or in a tomato puree or sauce.
These delicious snacks are also called pinchos in the northern areas of Spain. “Pinchos” derives from the toothpick (called “pincho” in Spanish) that holds all the ingredients together on top of a lightly toasted slice of bread. The toothpicks also help keep track of the number of tapas consumed per customer.
Philippines – Known locally as pica-pica (finger food) or pulutan (meaning “to pick up”) in Tagalog
Argentina and Uruguay – Picada, servings of cold dishes such as olives, ham, cheese, bologna, etc.
Brazil – Tira-gostos, side dishes with more rare and traditional varieties, that accompany beer and other alcoholic drinks
Italy – Cicchetti, normally eaten for lunch or in the late afternoon as a snack
Korea – Anju, a Korean term for food served with alcohol
Tapas are conveniently easy to make
There is a diverse range of recipes, ingredients and cooking techniques across multiple countries around the world. You can even make your very own healthy version paired with one of our delicious hummus recipes on our website. Vamos a cocinar! Cheers!
Pickling food is an ancient way to preserve it for later use. It is thought that pickling of food began in ancient India, approximately 4000 years ago. Pickling was devised to preserve foods which were being taken on long journeys to prevent them spoiling.
Pickling various foods preserved them for longer periods, ensuring that out of season foods could still be eaten. These types of preserved foods were ideal for long sea voyages as they ensured the crew had ample food for the entire journey. The indians used mainly native cucumbers to pickle and the pratice eventually spread to Europe and the Americas.
When trade between contients was established, the pratice of pickling became popular to preserve new types of foods for later consumption. Although in the past, pickling was used primarially to preserve foods, in modern times, pickled food is enjoyed for it’s taste and crunchy texture.
A quarter of a cabbage 3 cups red wine vinegar 3 cups water 5 cloves of garlic Peppercorns to taste 2 tablespoons of sugar 1 teaspoon of salt
Slice the cabbage as thin as you can and rinse it in clean water. This gets rid of any dirt or bugs. Pack the sliced cabbage into jars and put the sliced garlic and chillion top. Leave some garlic to make the brine. Put the water, leftover garlic, peppercorns, salt, sugar into a pot and bring to the boil. Pour the red wine vinegar into the pot and stir. This will create your hot brine mixture.
Pour the hot brine mixture over the cabbage in the jars and screw on the lids. Leave them to cool on the counter then put them in the fridge.
If you’re looking to add an extra kick to your French fries, it doesn’t get much better than this spicy BBQ sauce recipe. Made with both spicy and sweet flavors, the sauce will keep your taste buds guessing throughout each bite, making these fries perfect party food....
Tapas are popular snacks that originated in Spain. They have assorted key ingredients that vary from being an appetiser to a full-course meal, normally served in small amounts or on enormous plates. Tapas are either free or ordered in a bar. The varieties are endless,...
Pickled Red Cabbage Recipe Pickling food is an ancient way to preserve it for later use. It is thought that pickling of food began in ancient India, approximately 4000 years ago. Pickling was devised to preserve foods which were being taken on long journeys to prevent...
Lime and basil are pretty popular ingredients and are often used together. That said, I don’t see them together much in drinks. I feel we need to rectify this because they go so well together. Since we have been adding some drinks and other dishes that go well with hummus, we thought this family recipe from our own recipe book might be a good one to include. Iced tea is a popular drink all around the world, and it pairs well with different fruits, herbs and spices. Having a handy lime & basil iced tea recipe on hand might be ideal if guests decide to turn up.
Some people feel that basil has a strong flavor, and this can be off putting. When it is steeped in water to make a tea, it takes on a lovely flavor which gives this drink a good zing. It feels nice on the tongue, and coupled with the green tea, its a really good choice. Mixed with fresh lime, it really does take on a unique and beautiful taste.
If you are wondering why we chose basil for this drink, the answer is simple. Basil has heaps of health benefits and you will be pleasantly surprised when you taste it. Packed with healthy antioxidants, this herb has been grown for thousands of years around the world. For this recipe, we have used the sweet type, and not the Thai. Also boasting magnesium, vitamin A, vitamin c, calcium and vitamin K. Not only that, but it is also high in omega 3 fatty acids. All around it’s pretty good for you, and most people would advise you to eat it if you can.
We of course don’t eat it, but instead we steep six of the leaves in water to give the green tea a bit of extra oomph.
Basil used in larger quantities is said to have many health benefits in relation to memory, mental alertness and tooth decay. As mentioned earlier, we aren’t using enough to get these benefits, but feel free to add basil to your food, perhaps a pesto, to get more of it into your diet.
Fresh lime is such a wonderful flavor. So fresh and zesty. Not much is more surprising than getting a mouthful of fresh lime. Lime is usually associated with soft drinks or sodas. Using it in a tea, particularly an iced version can be a nice rest from using fresh lemon. When mixed with the fresh sweet basil, the lime is a really nice counter balance to the tartness of the lime. All in all an awesome combination for an iced tea which is ideal to drink all year around. Lime is also high in health benefits so it’s worth adding it to your diet.
You will need the following ingredients to make this lovely drink.
1 x fresh lime
6 x sweet basil leaves
2 x green tea bags
6 teaspoons of raw sugar (or honey to sweeten)
1 litre of boiling water
Prepare your iced tea jug. Ours is made of glass so I rinse with warm water, then boil the kettle and put a small amount in the bottom to get the glass ready. Don’t fill a glass container with boiling water. It may shatter. We got this jug from Target Australia for $3, which is pretty cheap. It goes in the dishwasher, but not the lid.
Once you have warmed your jug up, add the 2 teabags. We also add the sugar at this time. As if you were making a large cup of green tea. Once the tea has steeped for 5 minutes, add the lime. We cut ours up into 3 pieces, and also squeezed gently as we put it into the jug. Then add your basil leaves and allow it to cool on the counter.
Once it is cooled enough that you can put it in the fridge without cracking your glass shelves, put it in the fridge for a few hours. Overnight is even better.
Some people prefer less or more sugar. Others also prefer to use honey to sweeten their tea. I prefer raw sugar, so you can choose honey instead, it’s totally up to your taste.
We hope you enjoy drinking this family recipe as much as we do. It’s an aquired taste but it’s a great alternative to sodas or other drinks that have chemicals in them. If you use honey to sweeten instead of sugar, then you can save a few calories. Please share our recipe with your friends and family and we will be adding more soon.
This Hummus & Chicken Soup recipe is your new favourite thing.
If you haven’t tried putting hummus in your chicken soup, then you need to start doing it. This hummus and chicken soup recipe will show you how you can incorporate some hummus into your soup.
A stunning chicken and vegetable soup with the added bonus of a generous amount of hummus. Hummus makes for a creamy soup and has some stunning thickening qualities. Not only does it give the soup a beautiful texture, but it also brings some incredible health benefits.
With added protein and fibre, the chickpeas in the hummus also pack a punch of calcium and potassium. If you already have hummus in the fridge, then you can add your lovely home made hummus to the soup but this recipe also works with store bought hummus. Although we would highly recommend making your own hummus, as it is much lighter and creamier and you know exactly what is in there.
Now lets talk about the chicken. You can use a BBQ chicken from your local supermarket, or cook the chicken at home. If you are cooking at home, go for a boneless piece such as a breast. The chicken is going to bring a lot of tastiness to this soup so be sure to grab a decent piece or a well seasoned BBQ chook. Also you can season the chicken because the taste transfers well into the soup, so don’t be afraid to put some chicken seasoning in there.
You can choose any vegetables you like in this soup, depending on what you fancy and what you have in the fridge or freezer. We can recommend that capsicum and broccoli go really well here. The soup also has brown rice to give it that extra punch.
You will need the following ingredients for this recipe.
1 x BBQ chicken from the supermarket deli or 1 large chicken breast which has been seasoned, then cut into pieces and fried in olive oil
Half a cup of Hummus (home made preferred but store bought is ok)
1 Green Capsicum
1 Cup of Fresh Broccoli
1 Cup of Brown Rice (Cooked)
2 Cups of Chicken Broth
Put the chicken broth, brown rice and hummus into a large saucepan and mix together. Bring gently to the boil and add capsicum & broccoli. Simmer gently for 10 minutes until vegetables are cooked but firm. Don’t let them get floppy.
This simple 5 minute hummus recipe can be prepared so fast, we call it five minute hummus! There are so many variations and so many people have tweaked the recipe to suit their tastes, that most of the ingredient amounts are more of a guide. Some people like more lemon, some like less. Some like fresh lemon (yes please!) while others prepare lemon juice from a bottle. So with this in mind, our simple recipe is a good place to start and you can build on it as you go.
All hummus contains chickpeas as it is a chickpea dip and guess what? It’s super healthy so you will find this dip will go with more types of diets or weight loss programs. And with so many ways to make this your own, you will find yourself going back to this dip every time.
Whether you go for a thicker or more watery consistency, we recommend you use entire cans of chickpeas and you can play with the other ingredients to taste. For example you can add more lemon or less tahini if you are using it. If you begin with a definite about of chickpeas then you have a good starting place and can add or subtract from there.
When you are making it, try using some of the juice from the can, as this can give it a bit more flavor and most people find the taste agreeable. There are also endless ways to present it depending on where it will be eaten. Now, let’s get ready to make it!
1 x can of chickpeas – drained and rinsed – Keep a portion of the juice to use in the dip.
2 x small cloves of fresh garlic – We prefer fresh but you can use prepared garlic if you prefer.
Olive Oil – Half for the dip and the rest for a garnish
Half a Lemon – or you can use a tablespoon of lemon juice from a bottle
2 x Tablespoons of Tahini dip if you are using it
½ teaspoon of ground cumin – you can use less or more depending on your taste
½ teaspoon of paprika or sumac – you can use less or more depending on your taste
Pinch of salt – depending on your taste, you might want to leave this one out.
Mix all ingredients (except olive oil and sumac) in your food processor and slowly add olive oil to get a good consistency. Add a little bit of water if you prefer it thinner.
Transfer dip to a serving bowl or plate and smooth over the top with the back of a spoon. Sprinkle sumac over the top for a nice contrast.
Pour olive oil over the entire top of the dip.
Serve with some black olives and flat breads or with some chopped fresh parsley and some whole chickpeas for decoration.
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