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

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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    RECIPE REWIND ~ KRAB SALAD with 1000 ISLAND DRESSING ~ a favorite for a warm evening

    Krab Salad 21CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

    CRAB SALAD

    8 ounces Louis Kemp Crab, finely chopped

    1 stalk celery, finely chopped

    1/3 cup minced red or green 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.

    He all but licked his plate and drank the rest of the dressing straight from the bottle.

    HOMEMADE BBQ SAUCE – OOEY GOOEY STICKY BBQ RIBS – YUM YUM GOOD!

    I’ve been experimenting for years to get the perfect BBQ sauce and I think I’ve finally done it. The trick it turns out is that ketchups are not all the same! I recently found a wonderful new organic ketchup, Portland ketchup, that is full of body and flavor and it turns out that it also makes a fantastic BBQ sauce base.

    BBQ RibsHOMEMADE 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.

    CITRUS SUMMER SALAD DRESSING

    SWEET & SOUR DRESSING
    1/2 cup red wine vinegar
    1/4 cup orange juice
    1 tablespoon lemon juice
    1 teaspoon sugar
    2 teaspoons sea salt
    1/2 teaspoon white pepper
    1 teaspoon Worcestershire sauce
    1 teaspoon minced garlic
    1/4 cup olive oil
    1/2 cup canola oil
    1/4 cup peanut oil

    • Blend all ingredients except the oils until smooth and well mixed.
    • Slowly add the olive and vegetable oils until well blended.
    • Toss with salad.
    • Store remaining dressing in the refrigerator.

    ♥

    WARM BACON DRESSING

    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!
    SUBMITTED TO TEMPT MY TUMMY TUESDAY.

    CranBlackberry Sauce

    A new twist on an old standard – YUMMY!

    CRANBLACKBERRY SAUCE
    1 cup orange juice with pulp
    1 bag cranberries, washed and sorted
    1 box blackberries, washed and sorted
    1 kiwi, diced
    2 cups sugar
    ¼ teaspoon cinnamon
    1 teaspoon orange peel
    • Wash cranberries and drain in colander. 
    • Mix orange juice and sugar in saucepan until dissolved. 
    • Add cinnamon and orange peel. Stir well.
    • Add the cranberries and simmer over medium high heat until bubbling, stirring often. 
    • When the mixture begins to boil, reduce heat. Cook 10 minutes uncovered or until all cranberries have ’popped’. 
    • Sauce will thicken as it cools. 
    • Can be stored in the refrigerator for a week or frozen for future holidays.

    Yields: 2 cups

    ***I like to make a double batch at Thanksgiving and freeze half for Christmas.

    BLT Chicken Sandwiches with Rosemary Mayo – Fire Day Friday

    I can’t say it’s the best looking sandwich I have ever made, but what I can say is that it’s one of the best tasting ones I’ve had in a long time.  I guess you truly can’t go wrong with bacon and cheese, though, can you?
    This is a fun way to jazz up a chicken sandwich or a BLT – however you look at it, you will not be sorry if you do make it!
    Don’t feel like grilling?  No worries, bake or pan sear the chicken, it will still be good.  Heck, use chicken tenders instead of breasts – it doesn’t matter, cause it will still be good 🙂
    BLT Chicken Sandwiches with Rosemary Mayo
    Adapted from Bon Appetit

    Printable Recipe 
    Ingredients:
    2 boneless, skinless chicken breasts
    olive oil
    garlic salt and pepper
    6 slices bacon, cooked crisp
    1 roma tomato, thinly sliced (I actually used cherry tomatoes because I had them on hand and they worked just fine)
    lettuce
    melty cheese – I used a jalapeno pub cheese – or you can skip the cheese all together
    2 hoagie buns or sandwiches rolls of your choice
    For the mayo:
    1/4 cup mayonnaise
    1-2 teaspoons freshly minced rosemary leaves
    1 Tablespoon lemon juice

    Directions:
    Mix all the ingredients together for the mayo, until well combined.  Cover and refrigerate until ready to use.

    Preheat grill to 375 degrees F.  Rub olive oil on both sides of each piece of chicken.  Season with garlic salt and pepper (or whatever spice mixture you prefer).  Place directly over the fire and grill about 8-10 minutes per side or until the chicken is cooked through.  Remove from grill and let rest for 5 minutes.

    Build your sandwich however you like, but I slathered mayo on the top and bottom bun – placed the chicken first, added the cheese, topped with bacon, tomato and lettuce – dinner is served!  Enjoy!