Agave: BBQ Sauce

I had no idea what to do with agave nectar since you can do so much with it. Sounds backward but that was the predicament I was in. I looked on Dominosugar.com endlessly since they had a ton of agave recipes. And I found one that worked! Of course I had to tweek it to my liking though.

Ingredients:
1/4 c Agave nectar
2 c Ketchup
1 c Water
1 tbsp Hot sauce (my husband prefers Tabasco)
1 tbsp Worcestershire sauce
1 tbsp White vinegar
1 tsp Salt
1 tsp Soy sauce
1/2 tsp Onion powder
1/4 tsp Pepper
2 tbsp Flour
1/4 c Butter (cubed)

Combine flour with 2 tbsp of water to create a sort of flour roux. I didn't try it but a butter and flour roux probably would've worked just as well, maybe even better. Set this aside.

In a saucepan (I used a pot, I thought it worked well for the quantity made) over low-medium heat combine everything EXCEPT the flour roux and butter. Stir and allow that to simmer for 10 minutes. Next, whisk flour mixture into the sauce. Allow to simmer for an additional 10 minutes. Add the butter and whisk until incorporated. Simmer for 10 more minutes! Then it's ready to serve.

(I forgot to take a picture of the actual sauce so you'll just have to enjoy it on these ribs!)

 Agave BBQ Sauce on Baby Back Ribs:

Place ribs in slow cooker around the bowl so they curve around slightly, bone side facing in. Slather that with BBQ sauce. I mean slather those puppies up! Cook on low for 6-8 hours. Using a large spoon, ladle the sauce back onto the ribs every couple of hours. Serve hot!

Crock Pot White Chili

I was at a church activity with Brooke the first time I ever tried white chili. I LOVED it. While I was visiting Jaime in October we attempted to make some. It was more soup than it was chili. Since it snowed several inches recently I put white chili on our weekly meal plan. I looked at many recipes and kind of merged some together. It still was on the soupy side but it was thicker. So I guess next time I make it I will achieve a thicker chili!

Ingredients:
1 lb Chicken (I prefer breast, it shreds very easy)
1 can of chicken broth
1 can of Great Northern Beans (drained)
1 or 2 cans of green chilies (with or without tomato, whatever you like!)
1 cup sour cream
1 medium onion, diced
2 or 3 garlic cloves (I like mine minced)
1/4 teaspoon cayenne pepper
Salt
Pepper
Oregano

Place the chicken (raw) in the bottom of the crock pot. Add the onion, beans, chilies, and garlic. Then add the spices. Call it wayward if you so desire but I eyeball spices all the time so do what you want! Except the cayenne pepper...that's hot and I don't do hot so that one I measured. It gave it the perfect amount of kick for me. My husband on the other hand probably would've liked it far more spicy! Let that cook on high for 3-4 hours. At around 2 1/2 hours shred or cube your chicken. It should either be cooked or almost all the way cooked by then. At 3 hours add the sour cream. If you want it thicker I saw some suggestions to put whipping cream in it. I didn't have any on hand so though. Serve once heated through. Garnish with green onion if desired. Serve it with some corn bread to make it a truly homemade meal!