The fact that I even made this sauce is a bit comical to me. It didn’t occur to me until I was almost done stirring all the ingredients together that I actually do not really like barbecue sauce. It’s one of the last condiments I would try if there were a condiment buffet in front…
Category: sauces
Fruit and Greek Yogurt Fluff Parfaits
I have always been a bit ambivalent toward Greek yogurt. I love how much protein is in it but it basically just tastes like sour nothing to me. If you add fruit to Greek yogurt, it slightly sweetens it up to make it a bit more palatable but there’s still room for improvement. You can…
Spaghetti and Meatball Stroganoff
The concept of having stroganoff in it with anything other than beef didn’t occur to me until rather recently when I began googling stroganoff and finding all the different options that existed. Years ago I had made Lamburger Stroganoff, at my sisters suggestion, when we had extra lamb after a holiday meal. I’d thought her…
Easy Turkey Gravy
When I was growing up, gravy of any kind was made on the stove within the roasting pan. My mom or either of my grandmas would place the roasting pan across two burners and mix the ingredients together in the pan. I had no idea what they did to get gravy to whatever was in…
Warm Bacon Dressing
This weekend I made the most fabulous dressing to accompany a warm salmon salad. It was so good I decided to use it again today for lunch with my warm spinach and sausage salad. Are you seeing a trend here? I didn’t intend to but I kept cooking the dressing down, adding more balsamic, and…
Quick Barbecue Sauce
I thought I got a recipe for quick barbecue sauce from the co-host of my food talk show on Wild Planet Radio. (Mainly because I vaguely recall him giving me a recipe about two years ago.) But when I glanced at this draft, it was apparently sent to me by my Grandma. (Then I realized…
Garlic Aioli
The Garlic Aioli shown above was spread atop the roasted asparagus made for Christmas day dinner. I felt it was important to call out the uses of garlic (other than as a fabulous glaze for roasted asparagus). You can eat it with roasted Brussels sprouts (I’m so trying this next time I make roasted Brussels…
Pan Drippings Turkey Gravy
This week on my radio show I made a huge error. I said I’ve never roasted a turkey before, but, in fact. I have. I’ve also previously made turkey gravy. Even though it was less than a year ago that I did both, I somehow blocked these culinary feats from my memory. This Thanksgiving when…
Pumpkin Puree
I am not a fan of pumpkin pie. I never really used to be a fan of pumpkin anything, in fact (but least of all pie), until about a year ago when I tried a pumpkin chai latte at a coffee shop near where I work. They told me they used homemade puree, which made…
Parsley Pecan Pesto Sauce
Before planting my garden, I should have taken stock of what already existed. I got a small Italian parsley plant (amongst other herbs and vegetables) and when I brought it home, I discovered that one of the raised beds (one I wasn’t planning on using) was overtaken by an out of control Italian parsley plant….
Pork Ragu with Semolina Gnocchi
I started my very first grease fire Sunday night while making this recipe. Let me tell you, when you see an empty pot erupt into flames on your stove (while you’re frantically waving a hot pad at your fire alarm 10 feet away), your life flashes before your eyes. Just kidding. But it’s effing scary,…
Maple Cream Sauce
Have you ever wondered how to make maple syrup fattier? No? Me neither. Turns out the way to do so, however, is to add butter and heavy whipping cream. I’ve never been a huge fan of maple syrup. As far as syrups go it’s my least favorite flavor. However, I needed a maple syrup something…
Chili Lime Mayo
Growing up I hated mayonnaise. Which means I hated anything mayonnaise-based – like any sort of creamy dressing. The first time I ever tried ranch dressing, I was nearly 20 years old. I tried it while I was working as server in a restaurant after watching fellow servers down piles of waffle-cut French fries into…
Garlic Sauce
This sauce is made to be slathered on a hot meatloaf right out of the oven, but I imagine garlic lovers could find other delicious uses for it as well. ingredients. 3/4 c. good olive oil 10 garlic cloves, peeled 2 c. chicken stock 3 T. butter, at room temperature Kosher salt and freshly ground…
Drippings Gravy
I used this recipe when I made meatloaf, but you can use it for any kind of meat you roast. ingredients. 2 T. reserved roast drippings, plus additional 2 T. flour water, milk, stock, broth or cream directions. Remove the roast or meat from the pan. Pour off all but 2 tablespoons of the drippings…
Balsamic Vinaigrette
updated 2.5.2018 I couldn’t believe it when I realized I had never written a blog on balsamic vinaigrette. I thought balsamic vinaigrette was one of few dressings I’ve ever made. (Turns out I’ve made Shallot Dijon Vinaigrette.) I made this recipe specifically for a Spinach and Strawberry Salad but have used it on many salads…
Homemade Turkey Gravy
I was surprised to learn there are lots of fancy turkey gravy recipes floating around the internet. All I was looking for was a simple recipe similar to the one my mom always used when I was growing up. I believe this is about as close as it can get to my mom’s homemade turkey…
Warm Vanilla Sauce
Use this sauce in place of syrup on pancakes, waffles or French toast. ingredients. 3 T. sugar 1 T. cornstarch 1 1/4 c. half-and-half 1 T. butter 1 tsp. vanilla directions. In 1 1/2-quart saucepan, mix sugar and the cornstarch. Stir in half-and-half and butter until smooth. Heat to boiling over medium heat, stirring constantly….
Cilantro-Basil Cashew Pesto
I never crave vegan cooking or eating. I can’t help it. I grew up in Wisconsin for crying out loud. But sometimes vegan recipes sneak onto my stove and when they do, I usually find that they’re not all that bad. And I rarely find myself missing dairy. ingredients. 1 c. packed fresh basil leaves…
Ancho Chili Ranch Dressing
updated 1.16.18 To pep up your basic Ranch Dressing recipe, I added ancho chili powder and smoked paprika. This recipe is inspired by dressing served when I worked as a bartender at The Chancery in Wisconsin. I could drink that stuff by the glassful. Warning: it’s addicting. I thought took a plastic container full to…
