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Tina Ruggiero | Nutrition Expert, Cookbook Author and Spokesperson

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BBQ

Cranberry BBQ Chicken Sandwich

Jul 3, 2014 by pixeljuice

Cranberries are typically a fruit we think of at holiday time, but cranberries are versatile and can be enjoyed year-round. They even make an awesome BBQ sauce! Click here to learn how, and happy Fourth of July!
[youtube]http://www.youtube.com/watch?v=OO5_h4I7bKQ[/youtube]

Ingredients

Cranberry BBQ Sauce* (makes 1 cup):
1 Tbsp. vegetable oil
1 cup minced yellow onions
1 Tbsp. minced garlic
1 tsp. dry mustard
1 tsp. chili powder
1 ½ Tbsp. tomato paste
1 ½ cups cranberry sauce
¼ cup cider vinegar
1 Tbsp. dark molasses
¼-½ cup water, if needed

Sandwich:
10 oz. cooked white chicken meat, diced or shredded
1 cup Cranberry BBQ Sauce*
6 whole-grain buns, split
1 ½ cups prepared creamy coleslaw

Directions

For Cranberry BBQ Sauce*:
In a sauce pan, heat oil over medium-high heat; add onions and sauté 2 minutes. Mix in garlic, mustard and chili powder and continue cooking 1 minute. Stir in tomato paste and cook 1 more minute.

Add cranberry sauce, vinegar and molasses and bring to a simmer, whisking often until mixture becomes smooth. Lower heat and simmer 15-20 minutes or until mixture reduces and thickens. Add water to mixture if it gets too thick. Remove from heat and cool to room temperature. Place in a covered container and refrigerate until ready to use. Reheat before using.

For Sandwich Filling:
Heat prepared Cranberry BBQ Sauce*. Add chicken and bring to a simmer. Keep warm.To Assemble Sandwich:

For each sandwich, scoop ½ cup BBQ chicken onto a bun and top with ¼ cup coleslaw. Replace bun top on sandwich and serve accompanied by cut raw vegetables and/or fresh apple wedges.

Yeild: 6 sandwiches

Filed Under: Food/Cooking, Recipes, Television Tagged With: BBQ, bbq sauce, chicken, cranberries, daytime, recipe, sandwiches

BBQ Flank Steak Salad

Aug 2, 2011 by Tina Ruggiero

6a01053531eb10970c015434326c95970cI love to barbecue, because it’s a quick, easy way to bring intense flavor and health into your kitchen. From grilled fruit to pizza and from pork to fish, nothing’s off-limits. Welcome to my world!

Today on Daytime, I’m grilling flank steak, a notoriously tougher cut that — when prepared right — is tasty and delicious. Tenderizing flank steak only requires a few hours in a marinade. To make the marinade I mention in the [lightbox href=”http://youtu.be/vzUazqmvLkw”]video[/lightbox], combine 1/4 cup tequila with 3 tablespoons lime juice, 2 tablespoons olive oil and a dash each of garlic powder, cumin, oregano, salt and pepper.

During today’s segment, you’ll also learn to make a mango salsa that’s a perfect complement to the steak.

Happy grilling!

BBQ Flank Steak Salad

Ingredients:

1 1/2 pounds flank steak
3 cups mixed baby greens
1/2 cup cilantro leaves, chopped
1/2 cup cucumber slices
1/2 cup heirloom grape tomatoes, halved
1/2 cup roasted corn kernels

Vinaigrette:

1/2 cup orange juice
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon whole-grain mustard
1/2 medium jalapeño, finely chopped
1/2 teaspoon grated fresh ginger
Salt and pepper to taste

Directions for the Steak and Salad:

Preheat grill. Place steak on rack and grill to desired doneness, 4 to 6 minutes per side. Cover loosely with aluminum foil and let stand for 5 minutes; slice thinly. While steak is cooking, combine greens, cilantro, cucumber, tomatoes and corn; toss with 1/3 cup of the vinaigrette. Divide salad equally among 4 dinner plates; top with sliced steak. Serve with remaining dressing.

Directions for the Vinaigrette:

Place all ingredients in a bowl and whisk until combined.  Pour into a small pitcher and serve with salad.

Filed Under: Cooking, Nutrition, Recipes, Television, Wellness/Health Tagged With: BBQ, flank steak salad, steak marinade, vinaigrette

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