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

HERB BUTTER

HERB BUTTER
1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

  • With an electric mixer blend together until well blended.
  • Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
  • Transfer to your decorative tray and serve.

CHICKEN FRIED CHICKEN with PEPPERED GRAVY, Family Favorite Mashed Potatoes and Sugared Carrots

CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper.
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  • Cook on one side until edges begin to bleed and then turn.
  • About 6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

SUGARED CARROTS
1 small bag baby carrots, washed
1 cup packed dark brown sugar
4 tablespoons PURE maple syrup
2 tablespoons melted butter

  • Preheat oven to 350 degrees.
  • Blanche carrots in sugared water until just tender.
  • Drain.
  • Blend together brown sugar, maple syrup and butter.
  • Toss with carrots.
  • Bake 20 minutes.

GOURMET SLIDERS w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS

GOURMET SLIDERS  w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS
SLIDERS
3 pounds ground beef
2 large eggs, lightly beaten
2/3 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 small garlic cloves, minced
6 ounces Havarti, chilled and cut into 1/2-inch cubes

  • Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).
  • Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
  • Grill on each side to desired temperature.

SAUCE
1 tablespoon butter
1 teaspoon apple cider vinegar
1 cup white wine
1 cup heavy cream
2 teaspoons minced fresh tarragon
3 green onions, minced

  • Melt butter until sizzling.
  • Add onions and tarragon sauteing until onions are opaque.
  • Add wine and vinegar, bring to a slow boil.
  • Reduce heat, add heavy cream and cook until sauce thickens.

BROWN BUTTER BEANS
4 cups trimmed green beans
2 green onions, minced
4 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
1 cup grape tomatoes halved
salt and pepper to taste

  • Blanch beans for 3-5 minutes in a pan of boiling water.
  • Drain and set aside.
  • Melt butter in sauce pan until sizzling.
  • Add onions and garlic and stir until fragrant.
  • Add lemon juice to deglaze pan.
  • Add beans and tomatoes, toss to coat.
  • Salt and pepper to taste.

CHAMPAGNE SALAD

CHAMPAGNE SALAD

1 large wedge romaine lettuce, torn into bite size pieces
2 Roma tomatoes, sliced
1 small avocado, sliced
2 kiwis, skinned and sliced
1 small red onion, chopped
1 orange peeled, segmented and halved again
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Prepare veggies and toss well.
  • Drizzle salad all over and toss again.
  • Enjoy!




BANANA CREAM CHEESECAKE with CARAMEL AND MOCHA HOT FUDGE SAUCE

My favorite all time cheesecake is the Banana Cream at the Cheesecake Factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. We recently took my mom for her birthday and I was reminded that I had yet to duplicate that recipe.

Well it bugged me enough that I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square pan though – makes for easier slicing.

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

BLUEBERRY LEMON SAUCE CAKE

This is another recipe from crazy aunt Louise – loved that lady! Remember the Corn Flake Wreaths she made us for Christmas, well she always made this Blueberry Lemon Sauce Cake for 4th of July. She was a serious creature of habit. Thanksgiving always brought her cheesy garlic grits, but I’m still working on perfecting that one – maybe I’ll have it ready for Thanksgiving. I make this in an 8×8 baking dish, but it easily doubles for a 9×13. My sauce turned out quite pale today so I added a little yellow food coloring. LOL I say a little, but from the looks of that picture I added a little too much
BLUEBERRY LEMON SAUCE CAKE

CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries

  • Preheat oven to 350˚.
  • Sift together the flour, baking powder and salt.
  • In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
  • Add egg and beat until light and fluffy.
  • Add the flour mixture alternately with the milk and blend until smooth.  Batter will be thicker, like a coffee cake consistency.
  • Fold in blueberries.

SAUCE
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons

  • Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
  • Add the butter and allow to melt.
  • Add the sugars and salt, stirring until dissolved.
  • Add lemon juice and rind.
  • Bring to a boil, lower heat and simmer until desired sauce consistency.

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

  • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad over the romaine mix.
  • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
  • Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.

HOT PIZZA DIP, FRESH GARDEN SALSA and ALFREDO SAUCE too!

HOT PIZZA SAUCE DIP

1 package (8 ounces) cream cheese, softened
1 teaspoon dried Italian Seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded fresh Parmesan cheese
1 can (8 ounces) pizza sauce
2 tablespoons green onion slices

  • Preheat oven to 350 degrees. 
  • Combine cream cheese and Italian seasoning, spread onto bottom of 8″ mini baker stoneware pan. 
  • In a small bowl combine mozzarella and Parmesan cheeses. 
  • Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. 
  • Spread the pizza sauce over the mozzarella cheese mixture: sprinkle with the remaining mozzarella cheese mixture. 
  • Top with green onion. 
  • Bake 15-18 minutes or until bubbly. 
  • Serve with sliced French bread or fresh vegetables for dipping. 
  • Yield – 14 servings

GARDEN TOMATO SALSA
6 cups chopped tomatoes
1 bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

  • Toss all together and chill 24-48 hours before serving. 
  • You end up with about 7 1/2 cups of salsa.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant. 
  •  Gradually add heavy cream, stirring constantly. 
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.
  • Toss and serve immediately.

HOT WINGS & BLEU CHEESE

It doesn’t matter who you were rooting for, you CAN’T, I repeat CAN’T watch the SUPER BOWL unless you have hot wings and BLEU cheese dip!


HOT WINGS
  • 2-3 dozen+ chicken wings ~ We prefer drumettes (with a little meat on them) to actual wings, but it’s your choice. Today I used what was in the freezer for picture sake, but next week it’ll be drumettes for sure!
  • 2 cups Flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
  • 2 sticks butter+
  • Frank’s Hot Sauce
  • PURE
I also prefer to use an old cast iron frying pan (our is at least 3rd generation, dating back to hubby’s grandfather that we know for sure). I still believe this gives you the most even browning.
  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you’re doing this, have the butter melting in the pan. Start with 1 stick and add as necessary, but make sure you don’t run out dry.
  • Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
  • As the last batch is frying melt the other stick of butter in a 4 cup measure cup. To that add 1 cup of Frank’s hot sauce per stick of butter. Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Serve hot with my homemade Bleu cheese dressing and celery sticks if you’d like.

Home made “BLEU” CHEESE DRESSING

  • 1/2 cup sour cream
  • 1/2 cup large curd cottage cheese
  • 1 cup mayonnaise
  • 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

BAKED WHITE FISH

2 teaspoons peanut OR avocado oil    
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste   
3 tablespoons white wine    
3 tablespoons CHAMPAGNE DRESSING (or substitute fish or chicken stock)  
2 tablespoons butter, melted
1 lemon, sliced

  • This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
  • Adjust the cooking time according to the thickness and density of the fish.
  • Preheat oven to 400 degrees F.
  • Spray baking dish well with PURE.
  • Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.
  • Layer lemon slices loosely over fish and season again.
  • Pour  the stock, dressing and ending with the butter over each filet.
  • Make a loose tent of foil over the tail of the fish and place in the oven.
  • Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
  • Taste for seasoning and adjust if necessary.

AWWWWW Summer Salads really hit the spot!

We don’t buy bottled dressing around here as you can see from the list below.   I cannot stress how much better dressings made fresh taste. Any one of these dressings is great with this combination of flavors. 


6 cups torn romaine lettuce
2 vine ripe tomatoes, chopped
1 bunch green onions, sliced thin (I like the larger Mexican ones)
1 chicken breast per person, grilled, & sliced
1/2 cup blueberries
1/2 cup grapes, quartered
salt & pepper to taste
bacon crumbles

1 recipe of one of the following dressings: 

    FARMHOUSE BUTTERMILK DRESSING 
    1 cup Buttermilk
    1 cup mayonnaise
    1 teaspoon salt
    1 teaspoon white pepper
    1 teaspoon parsley flakes
    1 teaspoon dried oregano
    1 teaspoon garlic powder
    1 teaspoon dried tarragon
    1 teaspoon dried basil
    1 tablespoon lemon juice
    1 tablespoon apple cider vinegar

    • Blend together in mini food processor or whisk vigorously. Chill overnight before serving.

    Home made “BLEU” CHEESE DRESSING

    • 1/2 cup sour cream

    • 1/2 cup large curd cottage cheese

    • 1 cup mayonnaise

    • 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)

    • 1/2 teaspoon salt

    • 1/2 teaspoon pepper

    • I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

    I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

    SWEET SESAME DRESSING
    1/3 cup sugar
    3 tablespoons champagne vinegar
    3 tablespoons rice wine vinegar
    3 tablespoons peanut oil
    1/2 teaspoon sea salt

    • Whisk vinegars, sugar and salt together.
    • Heat over a medium heat until sugar is completely dissolved.
    • Whisk in oil until well blended.
    • Cool and pour over salad.
    SWEET & SOUR CUCUMBER DRESSING 
    1 cup dairy sour cream
    2 tablespoons Apple Cider Vinegar
    Juice of 1 lemon
    1 tablespoon granulated sugar
    1/2 teaspoon salt
    1 small bunch green onions, minced
    1/2 cup small peeled and diced cucumber

    • Whisk sour cream until smooth.
    • Add lemon juice, salt and vinegar and blend well.
    • Add cucumbers and onions.
    • Cover to chill and blend flavors.
    • Serve over tomato and lettuce salads, sliced chicken or chilled salmon.
    • Makes 1 1/2 cups give or take.

    CHAMPAGNE DRESSING
    1/3 cup peanut oil
    3 tablespoons champagne vinegar
    Juice of 1 lemon
    3 tablespoons sugar
    salt & pepper to taste

    • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
    • Enjoy!

     CELERY SEED DRESSING
    1 teaspoon salt
    1 teaspoon mustard
    1 teaspoon paprika
    1 teaspoon celery seed
    1/2 teaspoon white pepper
    1/3 cup sugar
    4 tablespoon lemon juice
    1 tablespoon white vinegar
    1 cup salad oil

    • Blend together in small food processor for 3 minutes. 
    • Chill. 
    •  This is a thick dressing so shake vigorously before serving. I spooned a small portion into a bowl and microwaved it for a few seconds and served it warm. It thins out dramatically when warmed. It was yummy! 
    • Keep bottled in refrigerator


    1000 ISLAND DRESSING (MY FAVORITE)
    1/2 cup mayonnaise
    2 tablespoons ketchup
    1 tablespoon white balsamic vinegar
    2 teaspoons sugar
    3 teaspoons sweet pickle relish
    1 heaping tablespoon minced red onion
    1 teaspoon Worcestershire sauce
    salt and pepper

    • In a mini blender blend all ingredients to desired consistency.

    WARM BACON DRESSING
    1 egg
    1/3 cup white vinegar
    1/2 cup sugar
    1/3 cup flour
    2 cups water
    1/2 pound bacon
    salt and pepper to taste

    • Cook bacon until crisp. Leave drippings in pan and allow to cool.
    • Drain on paper towels and crumble when cool.  Set aside.
    • In a medium bowl lightly beat the egg.
    • Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
    • Mix until well blended.
    • Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
    • When cool, add the crumbled bacon.
    • Enjoy!

    SAVORY SPICE SHOP ~ BLACK & BLEU CHEESE VINAIGRETTE

    I have a new passion!  I found this great new spice shop, SAVORY SPICE SHOP. They grind their own spices and have dozens of wonderful proprietary blends.  Check out their website for some wonderful recipes too.
    Tonight I made their Black and Bleu Cheese Dressing.  The consistency is more like a vinaigrette if you use the sour cream so for us so I changed the name a little.  I also accidentally used apple cider vinegar instead of the plain white vinegar and hubby loved it! Next time I’m going to try Gorgonzola crumbles.
    The Onion & Garlic Tableside Sprinkle is a great grilling salt free seasoning that did not disappoint on tonight’s pork chops.
    BLACK & BLEU CHEESE VINAIGRETTE
    • 2 ounces Bleu Cheese Powder
    • 2 teaspoons Cook County Charcoal Seasoning
    • 1/2 cup blue cheese crumbles, optional to taste
    • 1 cup buttermilk
    • 1 cup mayonnaise (sour cream if you want a vinaigrette)
    • 4 tsp. white vinegar (I used apple cider vinegar)

    Notes: Replace the mayonnaise with sour cream for a tasty dip version of this dressing.

    • Place all ingredients in a medium bowl and stir to combine thoroughly. I used my small food processor.
    • Transfer to a sealed container and chill until ready to serve.

     

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