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Category Archives: Condiments Sauces or Dressings

Avocado & Grilled Corn Salad with Cilantro Vinaigrette

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

recipe credit: Authentic Suburban Gourmet

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss. 
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Pork Roast Rub

 
Pork Roast Rub
 
recipe credit: Krista Hollister
 
Rub Ingredients:
1 cup brown sugar
1 tbsp pepper
1 tsp cayenne pepper
1 tbsp kosher salt

*You will also need about 1-2 cups of apple juice for basting while cooking.

Directions:
  • Combine rub ingredients and rub into roasts.  Let them set refrigerated & covered overnight
  • Set out roasts to get to room temperature
  • Pre-heat oven to 250 degrees
  • Cook roasts in oven for 3 hours; basting or spraying with apple juice every 1/2 hour to keep moist.  (I just used a spray bottle of apple juice)
  • Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours
  • Drain juice & shred with 2 forks (should be very easy to shred)
  • Add your favorite BBQ sauce

Pulled Chicken Salad with Lime-Cilantro Dressing

Pulled Chicken Salad with Lime-Cilantro Dressing

recipe credit


4 – 6 cups salad greens; Romaine mixed with other greens work well (I used Romaine, spring greens, and baby spinach) 
Some red onion, halved or quartered, and thinly sliced  
Some tomatoes, diced or quartered 
Some carrots, shredded 
Some walnut halves or pieces (optional, but I like the crunch and nutritional factors) 
Small pieces of pulled chicken
Mix salad greens. Top with red onion, tomatoes, carrots, walnuts, chicken, and finally cilantro-lime dressing. (See recipe below.) 

Cilantro-Lime Dressing

2 tbsp extra virgin olive oil (or similar; I recommend a healthy oil with some flavor of its own)
1 tbsp minced onion (or shallots; I use a yellow onion most often)
1 tbsp chopped cilantro
3 tbsp fresh lime juice (about the juice of one lime)
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
1 garlic clove, crushed or minced (I’m sure I added more, but that’s just me)
Add all ingredients to your blender pitcher. Blend for a minute or two until fairly smooth. I blended until fairly smooth, but a few flecks of green from the cilantro remained. If you don’t have a blender, you may put all ingredients in a jar, seal, and shake about a minute. Just know that your dressing will have bits of onion, cilantro, and garlic that stand out, which is not a bad thing in my opinion.
Drizzle Pulled Chicken Salad with Cilantro-Lime Dressing immediately before serving. 

Roasted Shrimp with Wasabi Cocktail Sauce

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Roasted Shrimp with Wasabi Cocktail Sauce

recipe credit: simply gluten free

1 cup mayonnaise
2 tablespoons prepared Wasabi – more or less depending on your taste
Zest of 1 lime – finely grated
Juice of 1 lime

2 pounds cooked large shrimp – tails left on

Lime wedges for garnish – optional

Mix mayonnaise with Wasabi, lime zest and juice until well blended. Serve with shrimp. Garnish with lime wedges if you wish.

Creamy Lime-Cilantro Dressing

Creamy Lime-Cilantro Dressing
Recipe by Ourbestbites.com

1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I’ve tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you’re not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you’re getting into!

PW’s Ranch Dressing

Ingredients

* 1 clove (to 2 Cloves) Garlic
* Salt To Taste
* ¼ cups Italian Flat-leaf Parsley
* 2 Tablespoons Fresh Chives
* 1 cup (real) Mayonnaise
* ½ cups Sour Cream
* Buttermilk (as Needed To Desired Consistency)
* White Vinegar (optional, To Taste)
* Worcestershire Sauce (optional, To Taste)
* Fresh Dill (optional, To Taste)
* Cayenne Pepper (optional, To Taste)
* Paprika (optional, To Taste)
* Fresh Oregano (optional, To Taste)
* Tabasco (optional, To Taste)

Preparation Instructions

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

(Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.)

Recipe Credit

Ground Mustard and Garlic Vinaigrette

Ground Mustard and Garlic Vinaigrette
Recipe by Our Best Bites

1/4 c. freshly squeezed lemon juice
1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here
2 green onions, firm parts only, trimmed of the white “furry” ends
4-5 cloves of garlic
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil
In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.

Herb & Caper Salsa Verde

1/2 c. chopped fresh flat leaf parsley
3 Tbsp. chopped fresh chives
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh oregano
1/4 tsp chopped fresh rosemary
3 Tbsp capers, whole or chopped
2 fresh garlic cloves, minced
3 Tbsp EVOO
2 Tbsp fresh lemon juice

Combine all ingredients and top salmon with a generous amount of salsa verde and garnish with fresh lemon wedges.

Recipe credit: Williams-Sonoma

Giada’s Marinara Sauce

Giada’s Marinara Sauce

recipe credit

4 servings

* 1/4 cup extra-virgin olive oil
* 1 small onion, finely chopped
* 1 garlic clove, finely chopped
* 1 celery stalk, finely chopped
* 1 carrot, peeled and finely chopped
* 1/2 teaspoon sea salt
* 1/2 teaspoon freshly ground black pepper
* 1 (32-ounce) can crushed tomatoes
* 1 dried bay leaf

Directions

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Slow Roasted Plum Tomato Sauce with Basil

Slow Roasted Plum Tomato Sauce with Basil

Makes about 3 or 4 large jars ( or 10-12 cups of sauce)

1-2 large onions, peeled and roughly chopped
1 head of garlic, peeled and roughly chopped
2-4 sweet peppers, stemmed and roughly chopped
8-10 pounds of Roma Tomatoes (that was about 36 large ones for me), cored and halved
1/2 cup olive oil
1/4 cup of honey
1/4 cup of balsamic vinegar
3 t sea salt
1-2 t freshly ground pepper
2 t dried oregano
1 t fennel seeds
2 bay leaves
3-4 T red wine
Additional Salt, Pepper, and Sugar/Honey to taste
2 big handfuls of basil, chopped

1. Preheat oven to 300 degrees F. In a very large roasting pan, combine the onion, garlic, peppers, tomatoes, olive oil, honey, balsamic vinegar, salt, pepper, oregano, fennel, and bay leaves.

2. Roast tomato mixture in preheated oven for 5-6 hours, stirring every hour or so. Put your feet up and read a book while your house starts to smell delicious. Or more likely, clean your house and fold some laundry.

3. Remove from oven and let cool slightly. Remove bay leaves. Puree with immersion blender or in traditional blender (cool mixutre a little more if using a traditional blender and be very careful to keep lid off slightly and covered with a towel so the steam can escape).

4. Add red wine and taste for seasoning –adding more salt or pepper if needed. And if your tomatoes are on the acidic side, you might need to add more honey or sugar.

5. Stir in chopped basil and serve as is or put in containers to freeze.