Category: SAUCES, SEASONINGS, DRESSINGS, VINAIGRETTES, DIPS, RELISHES, GRAVIES & RUBS

COOKING THURSDAY ~ PEACH GLAZED BBQ CHICKEN ~ BLOG 365.232C

PEACH GLAZED BBQ CHICKEN

1 tablespoon avocado oil
1 LARGE shallot, FINELY diced

  • Heat oil in LARGE sauce pan.
  • Saute shallot 5-10 minutes until soft and browned.

1 cup jalapeño ketchup
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup peach preserves
3 tablespoons dark brown sugar

  • Whisk into the sauce pan until smooth.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until thickened.
  • Set aside to cool

1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3-4 pounds chicken pieces
Non-stick cooking spray
2-3 firm peaches, sliced

  • Stir together garlic powder and seasoning until well blended.
  • Sprinkle and rub seasoning into chicken pieces.
  • Spray each piece with cooking spray.

 

  • Spray grill with non-stick spray.
  • Heat to high and then reduce to low.
  • Arrange chicken skin side down and grill 4-5 minutes until fat is rendered and skin is browned.
  • Flip chicken pieces.
  • Cover and grill on low 20-30 minutes until chicken is cooked through and no pink near the bone.
  • Brush with sauce every 10 minutes, adjusted and moving chicken around to prevent burning.
  • Add peaches during the last 10 minutes.

COOKING THURSDAY ~ BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE ~ BLOG 365.232B

A cup of beans a day is attributed to the long life of many people. This smoky, yummy bean salad meets that criteria and is as healthy and delicious as it is perfect for potlucks and parties.

BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE serves 6
SALAD
1 can black beans, drained and rinsed
1 can small navy beans, drained and rinsed
1 cup yellow peas, soaked 8 hours and cooked tender in chicken broth
1 cup green peas, soaked 8 hours and cooked tender in chicken broth
2 cups grated Brussels sprouts
1 cup jasmine rice
2 cups homemade chicken or beef broth
FRESH chopped Cilantro, parsley, scallions, basil and/or thyme to garnish

  • Cook rice in broth 20-30 minutes until JUST tender.
  • Spread out on baking sheet to cool and dry.

SMOKY VINAIGRETTE
1 cup avocado oil
½ cup sun-dried tomatoes
⅓ cup champagne vinegar
2 tablespoons smoked paprika
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper

  • In a food processor, process sun-dried tomato with oil until smooth.
  • Add champagne vinegar to the tomato-oil mixture and process until emulsified.
  • Add honey, FRESH ground sea salt and black pepper and smoked paprika, processing until well blended.

ASSEMBLY

  • Layer (rice, brussels sprouts and beans) ingredients into bowls.
  • Drizzle 2 tablespoons of the vinaigrette mixture onto each salad. Reserve the rest for future.
  • Garnish and serve.

NOTE: Any combination of beans works – pinto, red beans…

COOKING THURSDAY ~ CRUNCHY PEANUT CHICKEN SALAD ~ BLOG 365.225D

CRUNCHY PEANUT CHICKEN SALAD

1/2 cup creamy peanut butter
1/3 cup rice wine vinegar
3-4 tablespoons avocado oil
1/4 cup teriyaki sauce
3 teaspoons Garden Gourmet ginger paste

  • Whisk all together until smooth and well blended.

1 SMALL head Napa cabbage, shredded
1 SMALL red pepper, diced or thinly sliced
2 stalks celery, halved lengthwise and sliced thin
1 SMALL English cucumber, quartered lengthwise and sliced
1 SMALL bunch green onions, sliced thin
1 cup snap peas, halved (optional – seasonal)
1 1/2 cups rotisserie chicken pieces
1/4 cup chopped cilantro
1/2-1 cup bean sprouts
1 1/2-2 cups shredded carrots

  • Toss ALL together.
  • Drizzle salad with half of the vinaigrette.

1/2 cup chopped peanuts
Sesame seeds

  • Sprinkle with peanuts and sesame seeds.
  • Serve with remaining vinaigrette.

COOKING THURSDAY ~ OLD SOUTH SODA SAUCE PORK LOIN ~ BLOG 365.225B

Using soda, whether it’s cola, 7UP, Dr. Pepper or even Orange Crush in recipes is truly something I learned from my southern grandmother.

OLD SOUTH SODA SAUCE PORK LOIN ~ serves 6
MARINADE
1 cup Coca-Cola OR Dr. Pepper
1/4 cup Bragg’s liquid aminos
3 tablespoon avocado oil
2 tablespoons Dijon mustard, optional
1/3 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard, optional
2 cloves garlic, minced
1 teaspoon FRESH ground ginger
2 tablespoons QUALITY balsamic vinegar
1 teaspoon FRESH chopped thyme
3-5 pound pork loin roast

  • Whisk marinade ingredients together in a baking dish.
  • Add pork loin and refrigerate overnight.

SODA SAUCE
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon dry mustard, optional
2/3 cup Coca-Cola OR Dr. Pepper
1/3 cup balsamic vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk together sauce ingredients in a saucepan.
  • Bring to a SLOW boil then reduce to a simmer until thickened.
  • Preheat oven to 325°.
  • Remove pork from marinade.
  • Roast for 30-40 minutes per pound until meat registers 175°.
  • Pour sauce over pork and roast 30 minutes more.
  • Allow to rest 5 minutes before slicing to serve.

COOKING THURSDAY ~ SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE ~ BLOG 365.162A

Swiss chicken is made with a classic French daughter sauce, Chicken Veloute, made of heavy cream, butter and FRESH lemon juice. It is commonly used with poultry and delicate white meat dishes. I’ve adapted and combined 3 recipes; Swiss Chicken, Stroganoff and Steak Diane to create this “Swiss Chicken Diane” recipe.

SWISS CHICKEN DIANE aka POOR MAN’S CHICKEN DIANE
2 + 2 tablespoons butter
1 tablespoon avocado oil
4 4-6 ounce boneless, skinless chicken breasts
1 shallot, FINELY minced
FRESH ground sea salt and black pepper
4 slices BABY Swiss cheese
1 tablespoon WONDRA
1-2 tablespoons heavy cream or sour cream
8 ounces Beech mushrooms, trimmed
Juice of 1 lemon
1 tablespoon Dijon
4 tablespoons Cream Sherry
1/2-3/4 cup homemade chicken broth
2-3 tablespoons FRESH chopped parsley + more for garnish
Prepared mashed potatoes, pasta or stuffing for serving

  • Heat heavy skillet over medium-high heat.
  • Add 2 tablespoons butter and avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Saute chicken 2-3 minutes per side.
  • Set chicken aside, top with cheese pieces and tent with foil to keep warm.
  • Add shallots, cooking a minute or too.
  • Whisk in WONDRA until smooth.
  • Whisk in lemon juice and Dijon.
  • Add mushrooms and parsley, cooking 3-4 minutes.
  • Add cream sherry and chicken broth, whisking until smooth.
  • Remove from heat and whisk in remaining butter and cream.
  • Return chicken to pan and serve immediately.
  • Serve over prepared mashed potatoes, pasta or stuffing.

COOKING THURSDAY ~ CAJUN COLA GLAZED PORK LOIN ROAST ~ BLOG 365.141D

CAJUN COLA GLAZED PORK LOIN ROAST

MARINADE
3 tablespoon avocado oil
1 cup Coca-Cola
1/2 cup dark brown sugar
1/4 cup Bragg’s liquid aminos
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sweet aged balsamic vinegar
1 tablespoon spicy brown mustard (optional)
2 LARGE cloves garlic, minced, or 1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 teaspoon dried thyme
1 – 1 1/2 teaspoons Cajun seasoning such (Slap Ya Mama)
Juice of 1 LARGE lemon
1/4 teaspoon paprika

5 – 7 pound boneless pork loin roast
FRESH ground sea salt and black pepper

  • Whisk together all the marinade ingredients in a large ziploc bag or large glass measuring pitcher.
  • Generously season roast with FRESH ground sea salt and black pepper.
  • Place roast into bag with the marinade ingredients, seal well with as little air as possible. (see NOTE)
  • Let stand for 24 hours or overnight in the refrigerator, turning bag several times to ensure the meat marinates evenly. If using a baking dish, just let marinate overnight, then turn over, fat side-down the next morning for a few hours, then turn again before roasting while coming to room temp while oven preheats.
  • Remove roast from marinade and discard the marinade.
  • Tie up roast.
  • Generously re-season roast with FRESH ground sea salt and black pepper.
  • Place roast, fat side up onto prepared rack in roasting pan or large rimmed baking sheet, lined with foil.
  • Insert meat thermometer (if using one) into thickest part of roast. *Do not add water*. *Do not cover*.
  • Roast in preheated 325º oven until the thermometer reaches 165º. Allow 30 minutes per pound. TURN DOWN TO 300° HALFWAY THROUGH!
  • During last 1/2 hour of cooking time, brush on the glaze. I removed mine from the oven, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted heavily (meat side and sides only), then a second time lightly during the last 20 minutes. I turned the roast over and basted with the rest of the sauce well, and baked 10 minutes longer. BASTE FREQUENTLY if necessary!
  • Remove from oven, place onto platter; cover with foil, tenting to seal steam, and let rest for 15 minutes before slicing.

GLAZE – Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.
1 tablespoon butter
1/2 cup dark brown sugar
1/2 tablespoon cornstarch
1/4 teaspoon dry mustard
3 tablespoon sweet aged balsamic vinegar
1/3 cup Coca-Cola
1 teaspoon jalapeño ketchup or your favorite barbecue sauce
FRESH ground sea salt and black pepper, to taste

  • While pork is roasting, mix together all ingredients in small saucepan, bring to a boil, reduce heat to a high simmer/low boil, and stir 2 minutes until thickened.
  • Remove from heat and let cool down.
  • Brush or spoon glaze on meat frequently during last 30 minutes.

NOTES:

  • If you don’t have a bag large enough, pour marinade into a baking dish, add pork and turn several times to coat, ending with fat side-up. Cover well with plastic wrap.
  • ALSO quite good with root beer or Dr. Pepper.

COOKING THURSDAY ~ ORANGE GLAZED MEATBALLS ~ BLOG 365.127A

ORANGE GLAZED MEATBALLS

20 meatballs, homemade (browned) or fully cooked Angus beef meatballs
12 ounces orange marmalade (I used blood orange pepper jelly)
1/4 cup orange juice
3 green onions, FINELY chopped, reserve some for garnish
1 jalapeño, de-seeded and de-veined, FINELY diced

  • In a small saucepan whisk together the jelly and orange juice until smooth.
  • Stir in most of the green onions and jalapeño.
  • Simmer until cooked through and warm.
  • Pour glaze over meatballs, tossing to coat.
  • Garnish with remaining green onions and serve immediately.

NOTE: These keep warm in a small crock pot for buffets or tailgating.

COOKING THURSDAY ~ SCRUFFED CARBONARA POTATOES ~ BLOG 365.71A

SCRUFFED CARBONARA POTATOES adapted from Barbecue Sides by Adam Perry Lang

POTATOES
1 1/2 pounds YUKON gold potatoes, peeled and cut into 1 1/2 inch pieces
FRESH ground sea salt, to taste
+/- 1/4 cup avocado oil
2 tablespoons unsalted butter
4 slices bacon, FINELY chopped, cooked crisp
4 LARGE cloves garlic, FINELY minced
1 tablespoon FRESH lemon thyme leaves
1 teaspoon FRESH chopped rosemary leaves

  • Add potatoes to a large saucepan of salted water and bring to a boil over high heat.
  • Reduce heat and simmer 10 minutes JUST until potatoes are tender.
  • Reserve 1/4 cup of the potato water before draining in a metal colander.**
  • Let potatoes stand for 5 minutes in colander and then toss around in colander and let stand 5 minutes more.
  • Shake the colander vigorously 10-15 times.
  • Toss the potatoes and shake again another 10-15 times.
  • Melt the avocado oil and 1 tablespoon of the butter in a LARGE skillet over medium-high heat.
  • Add potatoes to skillet in a single layer and cook undisturbed for 5 minutes.
  • Toss the potatoes and cook another 5-6 minutes until golden.
  • Arrange potatoes in a ring around the outer edges of the skillet and add bacon pieces, minced garlic, rosemary and thyme to the center of the skillet cooking 3-4 minutes until garlic is golden and herbs are fragrant.
  • Stir everything together and continue cooking 3-4 minutes until bacon begins to crisp.
  • Drain off in colander.

SAUCE
1/2 cup clarified butter
3 LARGE egg yolks, lightly beaten
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Mix together the oil and butter in a measuring cup. Set aside.
  • Vigorously whisk together the egg yolks and potato water in a stainless bowl over a pot of simmering water until doubled in volume and has a velvety texture.
  • Immediately remove from heat and season to taste with FRESH ground sea salt and black pepper.
  • Stir in lemon juice to taste.
  • Gradually whisk in the oil and clarified butter.
  • Pour egg sauce into the bottom of serving dish.
  • Arrange potatoes on top.
  • Toss lightly.

GARNISH
+/- 1/2 cup FRESH grated Pecorino Romano
2 heaping tablespoons FRESH chopped flat leaf parsley

  • Sprinkle with grated Pecorino and shower with chopped parsley.
  • Serve immediately.

NOTES:

  • Scruffing potatoes, a cooking technique used to rough up the surface of potatoes before you roast them gives them a crispy exterior AND a fluffy interior. 
  • Boil peeled and cut potatoes in salted water until they are tender but NOT falling apart.
  • Drain the potatoes, shaking the potatoes in the colander and/or roughing them up gently with a fork to create a starchy, floury texture on the surface of the potatoes.
  • Gently toss the potatoes in avocado oil and seasonings of choice before roasting them in a hot oven or air fryer until golden and crispy. 
  • **A metal colander is preferred for the scrubbing of the potatoes.
  • Carbonara is typically a pasta sauce made with bacon, egg and cheese.

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil 

CHICKEN
4 Frozen Chicken Strips, baked **

  • Cook the chicken according to taste.
4 Frozen Chicken Strips
  • Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

  • In a blender, add all ingredients and blending until smooth.
  • Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

  • In a large bowl, toss the lettuces, cabbages, onions and carrots.

  • Slice chicken into thin strips.
  • Top with almonds and chow mein noodles, then the chicken pieces.
  • Drizzle with dressing.
  • Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

AZZOLINA SPAGHETTI ~ BLOG 365.324

This recipe was printed on an old dot matrix printer on February 10, 1984 and noted that it was from P.J. Azzolina’s grandfather. So, I did a little research and found that AZZOLINA is an Italian surname, but it also translates to Little Azure or Cornflower or Sky Blue. But when you google AZZOLINA SPAGHETTI it brings up a recipe for Assassins Spaghetti. 🙂

AZZOLINA SPAGHETTI
24 ounces tomato paste
6 cups chicken broth
28 ounce can peeled, whole tomatoes, trimmed and mashed
1 LARGE onion, FINELY chopped
1 pound mild Italian sausage, each sausage cut into thirds
1 tablespoon sugar
2 tablespoons Avocado or olive oil
FRESH ground sea salt and black pepper
pinch red pepper, to taste
Pinch baking soda

  • Heat oil in large skillet.
  • Saute’ onion until tender.
  • Add sausage and brown on all sides.
  • Remove onions and sausage from oil and drain well.

 

  • In a large dutch oven stir together the tomato paste, broth and tomatoes.
  • Stir in seasonings, sugar and baking soda.
  • Fold sausages into sauce.
  • Bring to a SLOW simmer.

MEATBALLS
5 slices QUALITY bread, crusts removed
1 1/2 pounds ground beef
1/2 pound ground pork
2-4 LARGE eggs,
2 tablespoons Parsley
2 tablespoons Italian seasoning
1 teaspoon garlic powder
Powdered Romano cheese

  • Add meat to a large bowl.
  • Shred bread into bowl.
  • Add Parsley, garlic powder, Italian seasoning and Romano cheese.
  • With wet or gloved hands mix all together and form meatballs, adding more Romano as necessary to attain the proper texture.
  • Quickly sear meatballs and drain on paper toweling.
  • Add meatballs to sauce and simmer ALL day!

NOTE:

  • Original recipe called for Hunt’s tomato paste and whole tomatoes, but I prefer CENTO or DELALLO San Marzano brands.
  • It also called for a choice of veal or pork, but I don’t use veal.
  • It also called for water and I substitute homemade chicken broth.

AUTUMNAL SALAD ~ BLOG 365.294

AUTUMNAL SALAD

DRESSING
1 cup apple cider
1/2 cup apple cider vinegar
2 tablespoons QUALITY honey
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced
1 tablespoon FRESH chopped rosemary

  • Add all ingredients to food processor.
  • Pulse 2-3 minutes.
  • Set aside.

SALAD
1 cup chopped butternut squash
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon garlic powder
1 1/2 teaspoons FRESH chopped rosemary
4 cups chopped romaine lettuce
2 cups baby spinach, trimmed
1/2 cup Broccolini pieces
1/2 cup chopped red pepper
1/2 cup craisins
1/2 cup chopped candied walnuts
3/4 cup chopped heirloom tomatoes
1/4-1/2 cup chopped radishes
1/4 cup chopped red onion
2 LARGE green onions, sliced
1 cup chopped rotisserie chicken pieces
1/2-3/4 cup smashed croutons

  • Heat oil in large skillet over medium high heat.
  • Add squash.
  • Season with FRESH ground sea salt and black pepper.
  • Sprinkle with garlic powder and rosemary.
  • Cook 5-7 minutes until squash is tender.
  • Remove from heat and cool completely.

 

  • Add the remaining ingredients, except croutons, to a large salad bowl.
  • Add cooled squash and croutons, tossing well, but gently.
  • Serve and Enjoy!

EVERYMAN STEAKS, MUSHROOM GRAVY & MUSTARD EGG NOODLES ~ BLOG 365.280

I grew up on chopped steaks with mashed potatoes or egg noodles and mushroom gravy and canned green beans. I didn’t know then it was a truly mid-western staple meal. Restaurants had in on the menu as a hamburger “steak” which in reality is just a fancy unless hamburger.

Traditionally this calls for ground sirloin which is a lot less fatty so be careful not to over work the mixture when preparing the steaks. Overworking it can lead to dry, tough steaks.

When using the egg noodles you can really oomph them up with this added intense buttery mustard sauce.

EVERYMAN STEAKS serves 2

STEAKS
3/4 pound top sirloin
3 tablespoons FINELY chopped onion
1/8 cup FRESH chopped Parsley
1 clove garlic, FINELY minced
1/2 tablespoon QUALITY Worcestershire sauce
1/2 tablespoon A1 sauce
1/4 cup FINELY crushed saltines
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Combine eggs, onion, parsley, garlic, A1 and Worcestershire sauce with the crackers until well blended.
  • Add in ground sirloin, salt and pepper mixing with your hands JUST until blended.
  • Shape into 2 oval patties.
  • In an ovenproof skillet sauté patties 4-5 minutes on one side.
  • Flip patties and transfer pan to oven for 15 minutes.
  • Transfer steaks to platter and tent with foil while you make the gravy.

GRAVY
2 tablespoons unsalted butter
4 ounces Beech mushrooms
1/4 cup FINELY diced onion
2 tablespoons WONDRA flour
2 cups beef broth
FRESH chopped parsley

  • Melt butter.
  • Add mushrooms sautéing 8 minutes or so until golden and moisture evaporated.
  • Add onions and sprinkle with flour, stirring to combine. Saute’ 2 more minutes.
  • Add broth and simmer until gravy reaches desired consistency.
  • Serve over steaks.

MUSTARD EGG NOODLES with GREEN BEANS
8 ounces egg noodles, prepared per package
1/2 pound green beans, trimmed to 1 inch pieces, blanched in boiling water 5 minutes and then drained well

4 tablespoons unsalted butter
1 tablespoon coarse grained mustard
1 tablespoon sour cream
1/4 cup FRESH chopped Parsley
FRESH ground sea salt and black pepper, to taste

  • Melt butter in large sauce pan.
  • Stir in mustard and sour cream until smooth.
  • Fold in noodles and green beans.
  • Season to taste with FRESH ground sea salt and black pepper.