Archive for the ‘Dips, Sauces & Condiments’ Category

Jalapeno Cilantro Dip

April 29, 2017

I got this recipe from a friend of mine and her family calls it “Green Crack”, and I can see why.  This stuff is fantastic.  I made it for Alex’s birthday party. We are doing tacos.  You could use this on anything though.  It’s great with chips also.  And it’s super simple to make and easy on the wallet.

Ingredients:
8-10 jalapeno (de-seeded, depending on the level of heat that you prefer)
1 Bunch of cilantro
1 cup sour cream
1 cup mayonnaise
1 package of Uncle Dan’s Ranch

Directions:
Chop the jalapeno then puree them with the cilantro.  Then add the ranch and mayonnaise to the cilantro/jalapeno puree, stir until mixed.  Chill for a few hours before serving to let it set up.

Notes:
I added some kosher salt and the juice from 1/2 of a lime.

The Best Grilled Chicken Marinade Recipe

April 3, 2017

I found this recipe looking for a marinade for chicken and it is fantastic and very simple to make.  I found it on a web site called “add a pinch”

Ingredients

  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion
  • ½ cup chopped fresh parsley
  • 1½ cups beer

Instructions

  1. Pour olive oil into a 2-cup liquid measuring cup.
  2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
  3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
  4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

Notes:

If you prefer not to use beer, you can replace with apple cider or ginger ale.  I increased the cayenne pepper to 1/2 teaspoon but it could use even more.  It didn’t have enough heat for our liking.

Homemade Butter

January 28, 2017

I decided to try making homemade butter just for fun and it turned out fantastic.  I have posted the video that I had watched just so you get an idea of the process.  It is so simple to make and only 2 ingredients.

Sorry for the not too “sqaure” slab of butter.  I didn’t think Mark would appreciate me using one of his squares to “square” up my butter.

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separated-butter

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1 Quart of heavy whipping cream
2 teaspoons of salt

Instructions

Add the heavy cream to a food processor.  Process for 6-7 minutes, scraping down the bowl half way through.  The cream will separate into tiny balls of pale-yellow butter curds and liquid butter milk.  Transfer the butter over a strainer and gently rinse with water. Strain the butter through the strainer.  Add a small pinch of salt and knead the butter by hand until creamy.  Transfer the butter to an airtight container and refrigerate.  Use within two weeks.  You can also freeze the butter.

Note: If you are using the butter for baking do not add the salt.  This made about 1 pound of butter.  You could cut this in half using a pint of cream if you wanted to make a smaller batch.

Homemade Sour Cream

January 21, 2017

I got this recipe from a friend of mine and it is seriously the best sour cream you will ever eat.  There is no work in making it; it’s so simple.  And it passed the Bella test. She loved it with my fresh pico and chips 🙂

I posted my picture, but I also posted the video for you to see how easy it is.  The recipe comes from Chef John on Food Wishes.   He is amazingly funny and has some fantastic recipes and videos.  

This recipe is amazing and if you eat sour cream, you will love it. Plus, it’s kind of fun!

 

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Ingredients:
2 cups heavy cream
3 tablespoons cultured buttermilk

Mix together and leave in a warm spot (about 70-75 degrees F.) for 24 hours, or until thick. Refrigerate for 24 hours before using. Should last a week or two. 

Mexican Buffalo Chicken Skillet Dip

November 14, 2016

Mark found this recipe and for the life of me I can’t find what website he found it on.  This is another really good appetizer.  We served it with our Creamy Spinach Stuffed Mushrooms.

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Ingredients
1 package (8 oz) cream cheese, cut into cubes
1/3 cup Frank’s™ Red Hot™ Original cayenne pepper sauce
1 ablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 cups chopped deli rotisserie chicken
1 container (8 oz) sour cream (1 cup)
Tortilla chips and celery sticks, as desired

Directions
In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
Serve with tortilla chips and celery sticks.

Notes:
It’s also good served with diced jalapenos and Roma tomatoes

Tomatillo Salsa

November 5, 2016

This recipe comes from JoyTT in Texas.  She uses this on her Chicken Enchilada recipe but this could be used in a lot of other recipes.

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2 lbs tomatillos (husk peeled and rinsed)
3-4 garlic cloves
2 chilies (Serrano or Jalapeño depending on your heat preference)
1 c cilantro
1/2 onion rough chopped

Put the tomatillos, garlic and 1/2 of the peppers in a pot of boiling water. Simmer till the tomatillos go from bright green to dull green about 10 minutes until they change color, do not cook any longer or they will get bitter.
Put the tomatillos, peppers and garlic including fresh peppers in food processor… Add additional fresh pepper, cilantro, onion and salt to the food processor and blend till smooth.
When the sauce is smooth, heat a pot with olive oil and when hot add salsa and simmer till thickened.

Homemade Taco Seasoning

May 13, 2016

We decided to have homemade tacos last night for dinner and I forgot to get a package of taco seasoning at the store.  I decided to Google a recipe and found this one on The Pioneer Woman’s website.  We have used so many of her recipes that I knew it would be great.  I will never buy taco seasoning again, this was the best ever and it literally cost pennies to make.

FullSizeRender (20)Ingredients:

2 teaspoons Chili Powder
1-1/2 teaspoon Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Dried Oregano
1/4 teaspoon Black Pepper

Instructions:
Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.

For a larger batch (the equivalent of about 6 packets), use:

1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper

Notes:
When I was ready to use mine I mixed it with about 1/2 cup of hot water and stirred it into the meat and let it simmer for about 10 minutes.  In the future I will mix up the large batch and store it in one of my canning jars, that way it’s ready for when I need it.  This would also be good in a batch of chili.

Sweet-Hot Mustard

April 30, 2016

This recipe came from my good friend Tammy.  This stuff is so awesome!!  I made a batch this morning to have with some pork roast tonight.  The longer it sits, the hotter it gets.  And it is so awesome with chicken strips.

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Ingredients:
4 oz. can dry mustard
1 cup of cider vinegar
2 eggs
1/4 tsp salt
1 cup of sugar
1 1/2 cup of mayonnaise

Directions:
Mix mustard and vinegar and let it stand over night.
Beat in 2 eggs, salt and sugar.  Cook in a double boiler until thickened.  (Requires constant stirring)
Let the cooked mixture cool.  Mix in the mayonnaise.
Keep in an airtight container in the refrigerator.

Notes:
I don’t have a double broiler so I just cooked it on low heat and stirred constantly.

 

Elaine’s Picante Sauce

December 24, 2015

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped

1 cup jalapeno peppers, chopped (1 1/2 to 2 cups for hotter)

6 garlic gloves minced

2 t cumin

2 teaspoons pepper

1/8 cup canning salt

1/3 cup vinegar

8 oz tomato sauce

6 oz tomato paste

DIRECTIONS

Mix all together and bring to a slow boil for 10 minutes

Seal in jars and cook in hot water bath for 10 minutes

This is a medium chunky salsa.  If you want a smoother salsa cut your veggies into smaller pieces.

Yields 3 quarts or 6 pints.

Jalapeno Cilantro Dip

July 3, 2014

dip

3 large or 6 small jalapeno’s seeded

1 handful cilantro

1 cup mayo

1 cup sour cream

1 package dry ranch dressing mix.

Puree jalapeno’s and cilantro until it’s the consistency of paste. ( I had to add in the mayo to get it.) Add to the sour cream and ranch dressing.

Chill for 1 hour.