SAUCES, SEASONINGS, DRESSINGS, VINAIGRETTES, DIPS, RELISHES, GRAVIES & RUBS – Page 29

CARIBBEAN PORK STEAKS & TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD and GRAM’S VINAIGRETTE & MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST

I want to make sure you know that this weekend Chris from Nibble Me This is hosting a Valentine’s Romance weekend over at OUR KrAzY kitchen and Dave from My Year on the Grill who hosts I CAN COOK THAT! at OUR KrAzY kitchen has been running a Romance series on his regular day where he tells us what men really want for Valentine’s Day. Now my hubby would tell you that Dave is so right as far as the dilemma between moink balls and flowers and chocolates. The recipes below are what hubby would prefer I serve for Valentines. Of course LOL he would also prefer it be served in bed by me already naked.

CARIBBEAN PORK STEAKS

Now I had to do these inside with the broiler this time, but they are sooooooooooooo much more impressive with the grill marks from the BBQ, yet it doesn’t change the flavor much.

2-3 pounds of pork, 4 chops or 2 steaks
2-3 cloves garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon red pepper flakes
1/2 cup pineapple sundae topping*
1 teaspoon Caribbean jerk seasoning
pineapple slices

In a small bowl whisk together the pineapple topping, red pepper, Caribbean jerk seasoning and garlic. Set aside.
Salt and pepper the chops on both sides.
Grill or broil chops until they are no longer pink near the bone.
Brush with glaze on both sides of pork chops and pineapple slices and return to the grill or broiler until the glaze bubbles and the pineapple is heated through.
Garnish with grilled pineapple slices.

*apricot pineapple preserves substitutes really well.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

Cut the cream cheese into 1/2 inch cubes.
Coat cream cheese cubes with the walnut pieces.
Freeze overnight or up to 2 months.

Preheat oven to 350 degrees.
Prepare salad.
Spray cookie sheet with PURE.
Remove as many cream cheese cubes as you need 5 minutes before baking them.
Spread out the cream cheese cubes.
Bake for 5 minutes until golden brown.

Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
Pour over the garlic and onion.
Shake well to combine until well blended.

MAGIC MARSHMALLOW CRESCENT PUFFS with a TWIST
The original recipe that won the Pillsbury Grand Prize Winner of $25,000 in 1969 seems to be surfacing everywhere lately. I have finally decided to give it a try by adding my own signature twist.

This recipe was the Pillsbury Grand Prize Winner of $25,000 in 1969 for a very good reason, it really is magical. The cinnamon-sugar marshmallows melt away during the baking, leaving an ooey-gooey caramel center behind. And while they are delicious warm from the oven I defy anyone seeing a baked one for the first time to identify the inigredients that made the whole or to resist even a cold one especially now that they leave an ooey gooey caramel chocolate center behind. The BIG trick is making sure that the marshmallow is wrapped really well inside and sealed tight.

1/4 cup sugar

1 teaspoon cinnamon

2-8 ounce cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

16 large marshmallows

1/4 cup butter, melted

1/4 cup chopped nuts
16 cherry HERSHEY’S KISSES*
crushed walnuts, optional

Combine sugar with cinnamon.
Separate crescent dough into 16 triangles.
Push a cherry Kiss into the center of each marshmallow
Dip marshmallow in melted butter and then roll in cinnamon-sugar mixture.
Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough tightly to seal.
Dip in melted butter and place in regular sized muffin cups.
Roll in crushed walnuts.
Repeat with remaining marshmallows.
Place pan on foil or on a cookie sheet during baking to guard against spill-overs in the oven.
Bake puffs at 375 degrees for 10 – 14 minutes until golden brown.
Wait a minute or two, then remove from pans and drizzle with glaze and sprinkle with chopped nuts if desired.

GLAZE PREP

1/2 cup powdered sugar

1/2 teaspoon vanilla

2-3 teaspoons milk

combine powdered sugar, vanilla and milk, and mix well.
drizzle

*Also good with other flavor HERSHEY kisses.

CAJUN COCKTAIL SAUCE and a cute way to serve it

Just dropping in to offer a family favorite in time for Mardi Gras which officially starts 2/15, Fat Tuesday!

1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank’s red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste

I use my mini food processor to mix it all in until well blended.
Chill for a day or so before needed to allow flavors to meld together.

CARAMEL, MOCHA HOT FUDGE AND MILKY WAY FUDGE SAUCES

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 SAUCE
1/3 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.

MILKY WAY FUDGE TOPPING
12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk

In a double boiler combine candy bars, chocolate and milk.
Cook and stir constantly until melted and well blended and smooth.
Store in a airtight jar in the refrigerator.

ITALIAN GARLIC SAUSAGE PINK ALFREDO PIZZA

ITALIAN GARLIC SAUSAGE PINK ALFREDO PIZZA

CRUST
1 cup of warm water (105F)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon sugar
1 teaspoon of salt
1 teaspoon of yeast

Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
Gradually add the flour and olive oil until well blended.
When the mixture gets too heavy to mix, start kneading the dough with your hands.
Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 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.

TOPPINGS
Enough pepperoni to cover pizza
Enough crumbled cooked sausage to cover dough
Thinly sliced mushrooms
Thinly sliced green onions
1 tomato, diced small
2/3 cup grated mozzarella

Coat dough with a layer of sauce
Evenly sprinkle the crumbled sausage over the sauce
Follow with the mushrooms, green onions and tomatoes
Evenly sprinkle the cheese over it all
Top with the pepperoni
Bake the pizza at 400-450° F for about 20-25 minutes until the crust is golden.

Hot Wings & Bleu Cheese

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.

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!

ASIAGO GARLIC MUSHROOM RAVIOLI

HOMEMADE PASTA DOUGH
2 to 2 1/2 cups flour, divided 2 cups and 1/2 cup
1/2 teaspoon sea salt
3 eggs
1 tablespoon cold water

Place 2 cups of the flour and salt in a large mixing bowl.
Make a well in the center of the flour.
Add the eggs and water to the flour.
With your hands or a wooden spoon, gradually mix all together until well blended.
Gather into a ball and knead on a floured surface until smooth, about 10 minutes.
Add remaining flour as necessary to prevent the dough from sticking to your hands or the kneading surface.
Divide the dough into fourths.

FILLING
2 tablespoons butter
1 large bunch green onion, minced
1/2 pound mushrooms, cleaned and chopped
3 teaspoons minced garlic, jar
1/2 cup freshly grated Asiago Parmesan cheese
1 eggs, slightly beaten
Salt and pepper to taste

Melt the butter in a small skillet and cook the onions, stir and cook until onions are transparent.
Add mushrooms and simmer until tender.
Remove from heat and transfer to a mixing bowl.
Stir in the rest of the ingredients.
Season to taste.

ASSEMBLY

Divide the pasta dough into 4 balls and roll out one at a time about 1/4 inch thick.
Place 1 heaping tablespoon of filling about every 2 inches apart on the sheet of pasta.
With a brush dipped in water draw lines between the mounds.
Then place a second sheet of pasta evenly over the first sheet, but work quickly ~the dough must remain pliable.
Press down between the mounds to form the ravioli envelopes. The wet areas of the pasta sheet will help seal the ravioli.
With a ravioli cutter or a serrated knife separate from each other.
Cook ravioli in large kettle of chicken broth or salted water. Boil slowly for about 10 minutes. Drain. Always add 1 tablespoon of oil to the cooking water for a better noodle.
Layer ravioli and sauce.
Sprinkle fresh grated Parmesan cheese on last layer and serve, hot.

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 cheese

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.

HAMBURGER STEAKS with PARMESANMASHED POTATOES & ONION GRAVY

HAMBURGER STEAKS
1 pound ground chuck
1 pound hamburger
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic, jar
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient
PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk
ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

Combine all the hamburger steak ingredients until well mixed. Form six steaks.
Bake 30 minutes in convection oven at 350 degrees.
In a large skillet melt the butter for the gravy. Saute the onions until browned.
Add the bouillon base, cream sherry and hot water. Bring to a boil.
Reduce heat, add flour and continue cooking to desired consistency.
Bring potatoes to a boil until tender. Drain.
Combine potato ingredients and beat until smooth.
Enjoy

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.

Dieter’s Delight – Thousand Island Dressing

Quick Thousand Island Dressing

This is really yummy. More like McD’s special sauce & less like thick, gloopy bottled thousand island.

I also like it because there’s not high fructose corn syrup or any other crud.

*Bonus~each tablespoon is only 12 calories & I usually have most of these things on hand.

1/3 cup low-fat mayonaise

2 tablespoons ketchup

2 tablespoons fresh lemon juice (I used the kind in the bottle & it was fine)

2 tablespoons minced red bell pepper (tip, I chop & freeze these to use in recipes when I need them)

1 tablespoon minced onion1 tablespoon minced fresh parsley leaves (I did not have these, my dressing way yummy without them)

1 tablespoon sweet pickle relisha pinch of cayenne (or drop of Tabasco)

1/4 cup water.

Blend all ingredients until somewhat smooth in a blender or food processor, I used my Magic Bullet & it rocked.

Add up to 2 tablespoons of additional water if needed to thin dressing to desired consistency. Keeps in the fridge about 10 days.

Come on & share your great diet recipe with us!

Pineapple Cider Brine Pork Chops w/ Root Beer Pineapple BBQ sauce, Broccoli Green Bean Almond Saute & StrawBlackberry topping 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.

BROCCOLI GREEN BEAN ALMOND SAUTE’

2 tablespoons olive oil
2 tablespoons White Balsamic Vinegar
1 bunch green onions, sliced thin
1/3 pound green beans, trimmed
1 broccoli crown, chopped small
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons slivered almonds

Heat olive oil in large skillet.
Add vegetables and saute’ until tender.
Add soy sauce and white balsamic vinegar.
Sprinkle with sea salt and white pepper.
Add almonds, blend well and heat through.
This dish is good hot OR cold!

STRAWBLACKBERRY SHORTCAKE TOPPING

1 pint blackberries, washed and sliced in thirds
1/2 pint strawberries, washed and chopped small
1/4 cup brown sugar

Toss Together and marinate several hours.
Serve over shortcake.

♥ ♥

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