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

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheeseAlign Center
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

TACO MEAT SEASONING

You can quit buying those expensive seasoning packs full of preservatives and make your own taco seasoning fresh.

TACO MEAT SEASONING
1 tablespoon flour
1 tablespoon cornstarch
1 tablespoon minced dried onions
1 tablespoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar

  • Combine all together and grind fine in a mortar and pestle.
  • Brown hamburger.
  • Drain off grease.
  • Add seasoning mix and 3/4 cup water to the browned meat.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

CREAMY SWEET & SOUR BACON DRESSING

BOILED SALAD DRESSING
now known as Creamy Sweet and Sour Bacon Dressing


2 egg yolks
2 tablespoons flour
1 teaspoon salt
1 teaspoon mustard
1/4 teaspoon paprika
1/2 teaspoon butter
1/3 cup vinegar
1/3 cup water
2 tablespoons sugar
4 slices bacon, crumbled small

  • Beat egg yolk thoroughly.
  • Sift dry ingredients together and add to the egg yolk mixture, mixing well.
  • Gradually and alternately add the vinegar and water.
  • Cook in double boiler until thick and creamy. Can be cooked directly over flame, but must be watched carefully and stirred constantly.
  • Add butter, beating smooth.
  • Remove from heat.
  • Add bacon pieces.
  • Store in refrigerator.

adapted from original recipe (page 106) ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

PORK CHOPS in ORANGE SAUCE

PORK CHOPS in ORANGE SAUCE
4 boneless pork chops
2 tablespoons butter
1/4 teaspoon paprika
1/4 teaspoon white pepper
3/4 cup fresh squeezed orange juice
2 tablespoons sugar
2 tablespoons flour
1/4 cup cold water

  • Combine paprika and pepper.
  • Rub both sides of all pork chops with mixture.
  • Melt butter in skillet and brown pork chops over medium heat.
  • Combine the orange juice and sugar, stirring until sugar is dissolved.
  • Pour over pork chops.
  • Reduce heat and simmer covered for 20 minutes until chops are cooked through.
  • Remove chops and keep warm.
  • Whisk together the flour and water until smooth.
  • Whisk into orange juice mixture and bring to a boil, simmering until thickened.
  • Serve over the chops.

With just the 2 of us, I take the leftover pork chops and shred them into the sauce. We then eat the leftovers over noodles or mashed potatoes.

HOMEMADE BBQ SAUCE

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup. 
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  •  Add ketchup and bring to a slow boil, stirring constantly. 
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

DECADENT CHOCOLATE BROWNIES with CHOCOLATE RASPBERRY SAUCE

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

  • Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. 
  • Set aside to cool slightly. 
  • Sift together the flour, salt and baking powder. 
  • Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
  • Lower speed and add chocolate mixture to egg mixture. 
  • By hand stir in the flour mixture until consistent in color. 
  • Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
  • Just after you put these in the oven, prepare the topping. 
  • Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
  • Just after the brownies come out of the oven, pour the topping over. 
  • Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

  • Puree all the ingredients in a food processor
  • Strain the sauce to remove the seeds. 
  • Store the sauce in the refrigerator in a covered container.
WARNING: THESE ARE RICH & DECADENT!

GRUMPY GUY SALAD & GARLIC CHEESE BREAD

GRUMPY GUY SALAD
1 head romaine salad, cut into bite sized pieces & washed

1 orange, peeled, sectioned and cut into pieces
1 kiwi, peeled and chopped.
1 small bunch scallions, sliced thin
1 ripe pear, chopped
1 small bunch asparagus, blanched and cut into bite sized pieces
1 cup snap peas, cleaned & halved
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Wash and prep fruit and veggies.
  • Place in a large salad bowl.
  • Whisk together the peanut oil, champagne vinegar, sugar, salt & pepper until well blended.
  • Pour over salad and toss well.
  • Serve with Garlic cheese bread

GARLIC CHEESE BREAD
1/2 cup salted butter
3 cloves garlic
dash of white pepper
3/4 cup grated aged cheddar cheese
sourdough bread

  • Melt butter in a small sauce pan.
  • Mash garlic cloves.
  • Add garlic and cook until golden.
  • Add cheese, salt and pepper whisking until well blended.
  • Spread on sourdough bread.
  • Broil until golden.

Pineapple Cider Brine Pork Chops w/ Root Beer Pineapple BBQ sauce for Magazine Monday

Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat! Also Healthy Helpings is debuting over at ThE KraZy KitcHen tomorrow. Stop by and join in.
When I do ‘recipe experiment’ night I try to do EVERY part of the meal as a new recipe. Some times I get lucky and they ALL are worth sharing. I’m a ‘no measure’ cook, well at least a no exact measure cook so when I invent a new recipe, it sometimes works and sometimes doesn’t. But, today worked!

PINEAPPLE CIDER BRINE PORK CHOPS

1 1/2 cup water
8 ounce can crushed pineapple
1 cup packed brown sugar
1/4 cup sea salt
1 teaspoon thyme
1/2 teaspoon white pepper
2 1/2 cups apple cider vinegar
4 thick pork chops

  • In a large sauce pan whisk together water, cider vinegar, sea salt and brown sugar together until salt and sugar are dissolved.
  • Bring to a boil.
  • Add seasonings and blend well.
  • Slow simmer 10 minutes.
  • Cool.
  • Immerse pork chops and soak 12-24 hours. I used my 8 cup pampered chef batter bowl so the chops had plenty of room to ‘swim’.
  • Drain chops.
  • Grill or broil 5-6 minutes on each side.
  • Heat enough Root Beer Pineapple BBQ sauce to cover the chops.
  • Brush each side of chops with BBQ sauce for the last few minutes.

ROOT BEER PINEAPPLE BBQ SAUCE

12 ounce MUG root beer
8 ounce can crushed pineapple
4 tablespoons butter
1 bunch green onions, sliced thin
4 teaspoons minced garlic, jar
1 cup packed dark brown sugar
1/4 cup molasses
1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons sun dried tomato pesto
1 teaspoon sea salt
1 tablespoon liquid smoke
1 tablespoon Frank’s hot sauce
2 tablespoons cornstarch

  • Melt butter in a large saucepan.
  • Add onions and garlic, Saute’ until tender.
  • Add other ingredients, except cornstarch, and bring to a boil.
  • Reduce heat and simmer 30 minutes.
  • Remove 1 cup of sauce and whisk cornstarch into it.
  • Return mixture to the sauce pan and simmer 15 minutes.
  • Cool 15 minutes.
  • Refrigerate,
  • Makes 4 cups.

CHICKEN SCALLOPINI IN BRANDY SAUCE

CHICKEN SCALLOPINI IN BRANDY SAUCE
For 4 People
4 boneless, skinless chicken breasts, sliced in 1/2 horizontally**
 3+ tablespoons butter
½ cup brandy
Juice of 1 lemon
flour
salt and pepper

  • Wash and dry the slices after slicing them in half and removing any excess fat. 
  • Melt 2-3 tablespoons of butter in  large skillet.
  • Dredge the chicken slices and place in the pan.
  • Brown them, salt and peppering them generously.
  • Set aside, keeping warm. 
  • Add the remaining butter, brandy and juice of a lemon to the pan, scraping the bottom for any chicken pieces. Blend well. Let sauce start to thicken.
  • When sauce has just about reached desired thickness, return the chicken slices to the pan, covering well with the sauce.
  • Serve immediately.

** I used breast tenders this time and it was great! 

Recipe Rundown
Taste: Both savory and sweet, tangy and rich.
Texture: Tender caramelized onions on top and fork tender. 
Ease: Super easy and quick.
Appearance: Appetizing and visually appealing.
Pros: Addicting and wonderful for entertaining.
Cons: None!
Would I make this again? Yes.

OVEN BBQ CHICKEN

The key to REALLY GOOD BBQ Chicken is time and and a three step process.

OVEN BBQ CHICKEN
Whole chicken pieces cut up, washed and dried
BBQ Marinade (recipe below)
BBQ Seasoning (recipe below)
BBQ Sauce (recipe below)

  • Rinse Chicken well and pat dry.
  • Loosely layer chicken pieces in a large bowl and pour BBQ marinade over and sprinkling BBQ seasoning over each layer.
  • Refrigerate overnight.
  • Remove chicken from refrigerator 30 minutes before you plan to put it in the oven.
  • Preheat oven to 350 degrees.
  • Spray a jelly roll pan with PURE.
  • Place chicken pieces on pan.
  • Generously brush with BBQ sauce.
  • Bake 45 minutes or until cooked through and crisp.
  • Brush with more BBQ sauce.

BBQ MARINADE
2 cloves roasted garlic, crushed
1 tablespoon red pepper flakes, crushed
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon white pepper
1 teaspoon sea salt
1/2 teaspoon sweet Hungarian paprika
1 tablespoon sugar
2-3 tablespoons BBQ seasoning
1/3 cup Champagne vinegar
1 cup vegetable oil (I prefer Canola)

  • Whisk all the dry ingredients together until well blended.
  • Add oil, whisking until dry ingredients are well incorporated.

BBQ SEASONING
1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
1 tablespoon garlic powder

  • Blend ingredients together well.
  • Store in an airtight container.

BBQ SAUCE
2 cups Heinz ketchup
1 cup apple juice
1/2 cup apple cider vinegar
5 packed tablespoons light brown sugar
2 cloves garlic, smashed
2 teaspoons fresh ground pepper
2 teaspoons onion powder
Juice of 1 lemon
1 tablespoon Worcestershire sauce

  • In a large saucepan combine all the ingredients, stirring to blend.
  • Bring the mixture to a boil.
  • Reduce heat and simmer uncovered for an hour, stirring frequently.

LUAU BENEDICTS, HOT HOLLANDAISE SAUCE and SWEET & SOUR BBQ PULLED PORK

LUAU BENEDICTS
1 English muffin per person
2 eggs per person
enough leftover sweet and sour pulled pork
Hollandaise sauce

  • Prepare Hollandaise sauce.
  • Toast English muffins.
  • Poach eggs.
  • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
  • Enjoy.

HOLLANDAISE SAUCE
1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired

•    Heat butter in a heavy saucepan until hot and foamy, but not browned.
•    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
•    Gradually beat in butter, then water.
•    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
•    Serve immediately or let stand over warm water for up to 30 minutes.
•    If desired, sprinkle with chopped fresh parsley before serving.

Makes about 2/3 cup of Hollandaise sauce.

This is a relatively good for you, tasty slow cooker recipe that is great for the freezer and a favorite of the kids, especially when you put it on a roll like a sloppy Joe. This is another recipe that I like to make in large portions and then freeze in portions after the initial meal which is great for week nights. In this case I will freeze the remainder for the Christmas Holiday gang we’ll have.

Sweet & Sour BBQ Pork
6 pounds boneless pork sirloin roast
1/2 pound bacon, cut into pieces
1 large sweet Vidalia onion, sliced into rings
1 1/2 cup apple cider vinegar
1 1/4 cup apricot pineapple jam
2 1/2 cups brown sugar
1/4 cup molasses
1/4 cup soy sauce
1/4 cup soy sauce
3 teaspoon minced garlic, jar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon white pepper

  • Cut the bacon into small pieces.
  • Cut all large portions of fat off the roasts.
  • Spray the crock pot with PURE and set for high.
  • Place bacon on bottom with the roasts arranged over it.
  • Slice onion into thin rings and layer over roasts.
  • Whisk together the vinegar, soy sauce, molasses and honey.
  • Add the brown sugar until dissolved.
  • Whisk in the seasonings, garlic and jam.
  • Bring to a SLOW BOIL.
  • Pour over meat and onions.
  • Cook on high for 4-6 hours.
  • Remove roast and shred meat. Return meat to slow cooker and cook another hour.
  • For a more adult meal I thicken the gravy and serve it over mashed potatoes.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES

I don’t eat out much, especially for breakfast, but I do have a soft spot for IHOP’s Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES

1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

  • Preheat griddle* or crepe pan
  • Sift flour and salt together. Set aside.
  • Beat the eggs, milk, vanilla and maple extracts together.
  • Add the oil and beat again until sooth.
  • Add cottage cheese and beat until completely smooth.**
  • Gradually add the flour until a smooth consistency.
  • Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
  • Cook a minute or two on each side.
  • Top with Lingonberry butter and Lingonberries.

NOTE:
*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

LINGONBERRY BUTTER
1/2 cup butter, softened
1/4 cup lingonberries

  • Beat butter until creamy.
  • Add berries and beat again until well blended.
  • Chill.