This is the time of year for parties and getting together with friends and relatives to celebrate the New Year. It is also a time for festive foods. If you are asked to bring a dish to the party, you may be thinking about what you can bring. Below you will find the recipes for some of my favorite take along dishes.
Stromboli
Ingredients
2 (one pound) pizza dough balls, at room temperature
Olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water
Directions
Preheat the oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.
Spread half the marinara sauce over the dough.
Sprinkle with half the shredded cheese.
Layer half the meat over the cheese on the dough, leaving a 1/2 inch border.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Cut five small slits in the top of the log.
Complete the other roll in the same manner.
Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
Eggplant Parmigiana
First Stage
I usually prepare 4-1 pound eggplants at once and freeze them, individually, for future use.
For each one pound of eggplant, you will need:
1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters)
1 cup Italian style bread crumbs
Directions
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs in another.
Dip the eggplant slices into the egg substitute mixture, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
If you are not going to assemble the eggplant dish at this time, wrap each batch of eggplant in aluminum foil with foil sheets between the layers and place it in a ziplock freezer bag.
Store in the freezer until you need it. Defrost a package overnight in the refrigerator, when you want to make the casserole.
Second Stage
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara sauce (see recipe below)
1-8 ounce package shredded mozzarella cheese
1 package of breaded and baked eggplant
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.
Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the package of cheese.
Add a layer of the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Here is the recipe for Marinara Sauce.
Homemade Version
Ingredients
3 garlic gloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
Heat 1 tablespoon of olive oil in a Dutch oven and saute vegetables
Add 1-6 oz. can tomato paste
Fill the empty can with water and add it to the pot
Add 4-26 to 28 oz. containers of chopped Italian tomatoes
Directions
Simmer for 1 hour.
Add 2 teaspoons salt and 1 teaspoon each black pepper and dried oregano, dried basil, crushed red pepper and dried thyme.
Simmer for another hour or until the sauce has thickened.
Taste the sauce to see if it is very acidic. If it is, add a teaspoon of honey or agave syrup.
Measure out 2 ½ cups of sauce for the recipe above and freeze the remaining sauce.
Oven Barbecued Brisket
Time: About 4 hours
Ingredients
Salt and pepper
2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder, or to taste
2 cloves garlic, minced
Directions
Preheat the oven to 300 degrees F. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.
When it is hot, add the oil, swirl it around, then add the beef.
Sear the meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot to a plate.
Add the onion to the pot and cook, stirring, over medium-low heat until softened, about 5 minutes (if the meat is very lean you might need to add a little oil).
Add all remaining ingredients, stir and cook for about a minute. Return the meat to pot, nestling it in sauce.
Cover the pan, put it in oven, and cook until the meat is tender, at least 3 hours and probably closer to 4. Turn the meat over several times during the baking process.
When the brisket is done, you can refrigerate it in its liquid for 1 to 2 days and reheat before serving.
Yield: 10 or more servings.
Labor Day was created as an annual celebration of workers and their achievements. In the past, Labor Day was seen as a kind of “workingmen’s holiday,” and the first Monday in September was designated for its celebration. Today, Labor Day is seen as the last long weekend of summer and friends and families gather at picnic grounds or in their backyards to bid farewell to the season.
Here are some recipes to help you celebrate.
BBQ Ribs
4 servings
Rub Mixture Ingredients
- 1/4 cup sweet paprika
- 1/2 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons dried onion
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried oregano
Ribs
- 2 St. Louis-cut or spare rib racks, about 2 lbs
- Peach BBQ sauce, heated, see recipe link
Directions
Mix all the rub ingredients together and coat the ribs all over with the mixture. Place the ribs in a baking dish, cover the dish with foil and refrigerate overnight.
Preheat the oven to 250°F. Place the foil covered baking dish with the ribs in the oven and roast for about 2 1/2 hours, or until the meat is tender but not falling off the bone.
Finish the ribs on a charcoal or gas grill.
Ten minutes before the ribs are done baking, heat the grill to medium-high. Grill the ribs, basting with the BBQ sauce and turning occasionally, until they begin to char, 5 to 6 minutes.
Cut into pieces and serve with additional sauce for dipping.
Old Fashioned Baked Beans
See the link here for the recipe that was on my blog a few weeks ago.
Creamy Coleslaw
I prefer to shred cabbage for this recipe rather than use a package of coleslaw mix. Those packages never taste very fresh to me. Pick out a deep green cabbage without blemishes at your market and use it for this recipe. Shredding half a cabbage doesn’t take more than 5 minutes with a good sharp knife.
Coleslaw is one of those recipes that I am never really satisfied with and I keep tinkering with the recipe to try to get it to taste the way I think it should taste. Needs more salt? Needs more sweetness? I may have found the right balance for us with the ingredients in my recipe below. See what you think.
For best flavor this coleslaw should be made one day ahead.
Serves 6
Salad Ingredients
- Half of a head of green cabbage that weighs about 2 – 2 1/2 pounds
- 2-3 carrots
- 1 teaspoon table salt
- 2 teaspoons sugar
- 1 tablespoon apple cider vinegar
Dressing
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup finely minced sweet onions
- 1/4 cup diced sweet bread and butter pickles
- 1 tablespoon agave syrup or honey
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Directions
Shred the cabbage and the carrots and place them in a mixing bowl. You should yield about 8 cups of shredded cabbage and one cup of shredded carrots from the amounts listed above.
Add the salt, sugar and vinegar; toss them together and set aside for an hour.
In a serving bowl, mix together the dressing ingredients.
After an hour squeeze the cabbage to get as much liquid as possible out of the mix and place in the bowl with the dressing. Mix them well to blend and refrigerate, covered, overnight.
Almond Flour Shortcake
This is a wonderful dessert to have on hand. Simple enough for a snack or dress it up for company with fruit, whipped cream or a frosting. I usually make an extra one to keep in the freezer.
8 to 12 servings
Ingredients
- 4 large eggs, at room temperature
- 1/2 cup + 2 tablespoons sugar, divided
- 1 teaspoon almond extract
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Vegetable oil for the pan
Directions
Preheat the oven to 350°F. Lightly grease an 8″ round cake pan with oil. Swirl the oil in the pan and make sure it goes up the sides.
Sprinkle the 2 tablespoons of the sugar listed in the ingredients onto the bottom of the pan.
Separate the egg yolks from the whites.
Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in 1/4 cup sugar. Scrape the beaten egg whites into another bowl and set aside.
In the mixing bowl, beat together the egg yolks, the remaining 1/4 cup sugar and the almond extract until smooth.
In a separate mixing bowl, whisk together the dry ingredients — flour, baking powder and salt — and add to the egg yolk mixture. Stir together to form a thick dough.
Fold in the egg whites, 1/2 cup at a time, incorporating them fully between each addition. The final addition should result in a smooth, fluffy batter.
Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it’s golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.
Allow the cake to cool fully before topping with sliced fresh fruit and whipped cream or powdered sugar.
Easy Homemade Jam
This is a basic jam recipe and it works with any fruit (other than citrus). You can make jam with whatever fruit grows well where you live. In each season, use the best fruit you can find.
Work in small batches. Three pounds of fruit will yield close to 2 ½ pints of jam. If you want more jars, make two small batches rather than one double batch. The quality of the jam will be much better.
You don’t need to process the jars in a boiling water bath for this recipe. Just store the jam in the refrigerator, where it will last for weeks.
You can also store the jam in the freezer. The Ball Company now makes great containers to store the jam in for the freezer.
The unprocessed homemade jam will not make you ill, because most jams are made from high acid fruits which are not susceptible to botulism.
I made Blackberry Jam using this recipe. It is definitely worth making because the jam has such a fresh and distinct blackberry taste. Not at all like processed jam.
For 2 1/2 pints
Ingredients
- 3 pounds ripe fruit, such as strawberries, blackberries, raspberries, cherries, peaches, plums, etc.
- 2 to 2 1/2 cups sugar
- 1 lemon
Directions
Clean and cut the fruit as you would for making a fruit salad or fruit pie. For example: remove the caps from strawberries and cut into quarters; or peel, pit and slice peaches into pieces; or trim rhubarb and chop it into chunks.
Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a wide, heavy-bottomed, non-reactive pot.
The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove the seeds before proceeding with the recipe.
For every two cups of fruit puree, add to the pot one scant cup of sugar and 1 tablespoon freshly squeezed lemon juice.
Stir to combine and taste. Very tart fruit (such as sour cherries, some plums or blackberries) might need a little more sugar. Very sweet fruit (such as white peaches) might need a little more lemon juice. Adjust to taste.
Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.
Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled saucer in the freezer for one minute.
When ready, the cold jam will form a light skin that wrinkles when you push your finger through it and it will cling to the saucer when you tilt the saucer upright.
If the cold jam is too runny, bring the pot back to a boil for another minute or two, stirring constantly, then check the set again.
When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.
Fresh Strawberry Syrup
Delicious over pancakes, cheesecake, ice cream or crepes.
Ingredients
- 1/2 cup sugar
- 1/4 cup water
- 1-pint strawberries, stems and leaves removed
- 1 teaspoon lemon juice
Directions
Place sugar and water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat and simmer until sugar is completely dissolved.
Remove the saucepan from the heat and allow the syrup to cool completely. Place half the berries in the jar of a blender; add the syrup. Puree until smooth and pass through a fine sieve or colander.
Chop remaining berries; stir into the strawberry puree. Store in an airtight container, refrigerated, for up to 3 days or freeze in small containers.
Blueberry Muffins
Makes 12 – 15 muffins depending on the size of your muffin pan.
Ingredients
- 2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (2 ounces) unsalted butter, at room temperature
- 3/4 cup (5 1/4 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (4 ounces) sour cream
- 1 1/2 cups (7 1/2 ounces) fresh blueberries
Topping
- 2/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
Directions
Pre-heat the oven to 400°F and either lightly grease 12 -15 muffin cups or use paper liners and spray the insides of the papers.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.
To make the topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.
Bake for 18 to 20 minutes, until a cake tester inserted in the center, comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.
Summer Fruit Salad
Use summer fruits that are in season. I used about 6 cups of cut fruit in this recipe.
Ingredients
Fruit, sliced or cut into cubes
- Melon
- Pineapple
- Berries
- Grapes
- Cherries
Mint-Lime Simple Syrup
- 1 cup sugar
- 1 cup loosely packed fresh mint leaves
- 1/4 cup fresh lime juice
Directions
For the syrup:
Stir together the sugar and mint and 1 cup water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until the sugar dissolves.
Remove from the heat. Stir in the lime juice, and cool 30 minutes. Pour mixture through a fine wire-mesh strainer into an airtight container. Cover and chill syrup 4 hours.
For the salad:
Gently toss together the fruit in a large bowl. Add 1/2 cup Mint-Lime Simple Syrup, and gently stir to coat. Taste to see if the fruit needs more syrup.
Serve immediately, or cover and chill until serving time.
Peach Barbecue Sauce
This recipe makes one of the best tasting BBQ sauces I have made. It is especially good for grilled chicken.
Yields 4 cups.
- 2 cups peeled and chopped very ripe peaches, about 4 medium peaches
- 1/2 cup firmly packed brown sugar
- 1 tablespoons onion salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1/3 cup apple cider vinegar
- 2 cups tomato ketchup
- 2 tablespoons Worcestershire sauce
- ¼ cup honey
- 2 tablespoons butter, cubed and well chilled
Directions
Process peaches in a blender 1 minute or until smooth and pour into a medium saucepan. Add all the additional ingredients except the butter. Bring to a boil and reduce the heat to low.
Simmer for 30 minutes, stirring occasionally, until thick. With a whisk, blend in the butter cubes, a few cubes at a time, until incorporated. Refrigerate covered until needed.
Ball Canning Company Freezer Jars
You really don’t have to eat boring chicken. Try new ways of preparing chicken and serve it with new and different garnishing ingredients.
Dry chicken isn’t appealing. To avoid this:
- Don’t overcook chicken – 155 to 160 degrees F on an instant read meat thermometer is perfectly safe.
- Cooking chicken for most of its grilling time over indirect heat keeps it tender and juicy and it does not burn.
When I grill chicken, I always make extra because it is so delicious and there are so many other dishes you can make with the leftovers.
I also add vegetables to the grill, if I am grilling the main dish. Saves lots of time and clean up.
Ingredients
- 2-4 bone-in chicken breasts or 2-4 boneless breasts or/and 2-4 bone-in thighs
- Olive oil
- Salt
- Pepper
Directions
Turn all burners to high and heat the grill with the lid down until very hot, about 15 minutes. Scrape the grate clean with a grill brush.
Dip a wad of paper towels in oil; holding the wad with tongs, wipe the cooking grate. Leave the primary burner on high and turn off the other burner(s).
Grilling bone-in breasts:
Cook the chicken on all sides over the hot part of the grill until lightly browned and the meat has faint grill marks, 4 to 6 minutes. Move the chicken to the cooler side of the grill, with the thicker side of the breast facing the hot side of the grill.
Cover with a large piece of aluminum foil, close the grill and continue to cook until an instant-read thermometer inserted into thickest part of the breast registers 145 degrees, about 20 minutes longer.
Move the chicken, bone-side down, to the hot side of the grill and cook until browned, 4 to 6 minutes. Turn the chicken over and continue to cook until browned and an instant-read thermometer inserted into the thickest part of the breast registers 155 – 160 degrees F, 2 to 3 minutes longer. Transfer chicken to a plate and tent with foil, for 5 minutes.
Grilling bone-in chicken thighs:
Cook the chicken on all sides over the hot part of grill until lightly browned and the meat has faint grill marks, 3 to 4 minutes. Move the chicken to the cooler side of the grill. Cover with a large piece of aluminum foil, close the grill and continue to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 145 degrees, about 20 minutes longer.
Move the chicken, bone-side down, to the hot side of the grill and cook until browned, 4 to 6 minutes. Turn chicken over and continue to cook until browned and an instant-read thermometer inserted into the thickest part of the thigh registers 155 – 160 degrees F, 2 to 3 minutes longer. Transfer chicken to a plate and tent with foil, for 5 minutes.
Grilling boneless breasts:
Place chicken on the cooler side of the grill, smooth-side down, with the thicker side of the breasts facing the direct heat. Cover with a large piece of aluminum foil, close the grill and cook until the bottom of the chicken just begins to develop light grill marks about 6 to 8 minutes. Using tongs, turn the chicken and rotate it so that the thinner side faces the hot side of the grill. Cover with the foil and continue to cook until the chicken is opaque and firm to touch and an instant-read thermometer inserted into the thickest part of the chicken registers 140 degrees, 6 to 8 minutes longer.
Move the chicken to the hot side of the grill and cook, without the foil, until dark grill marks appear, 1 to 2 minutes. Using tongs, turn the chicken over and cook until dark grill marks appear and an instant-read thermometer inserted into the thickest part of the chicken registers 155 – 160 degrees F, 1 to 2 minutes longer. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes.
With just a change of a sauce, you can create a totally different taste every time. Serve the grilled chicken topped with one of the sauces below.
Spinach Pesto
I made this sauce last week and it was on my blog for Earth Day. (see recipe here)
Creamy Herb Vinaigrette
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh herbs that are in season
- 1/2 small shallot, minced
Directions
Add the mayonnaise, vinegar, mustard, tarragon and shallots to a small bowl and whisk until smooth and emulsified.
Easy Homemade BBQ Sauce
Ingredients
- 1 2/3 cups ketchup
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 3 tablespoons Worcestershire sauce
- 1/4 cup molasses
- 1 tablespoon yellow mustard powder
- 2 teaspoons all natural hickory liquid smoke
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon celery seed
Directions
In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occasionally. Let it cool and store in the refrigerator until ready to use.
Seasonal Fruit Sauce
I used raspberries because that is what is in season and I had them in my refrigerator. Come summer, peaches would be very good in this sauce. Don’t be afraid to try this sauce, it was delicious on the chicken.
Ingredients
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small garlic clove, grated
- 1 small hot pepper, finely chopped
- 2 cups fresh raspberries, or any fruit in season (peaches, berries, kiwi, pineapple, etc.)
- 1/4 cup honey
- 2 tablespoons lemon juice
Directions
Combine all the ingredients in a small saucepan. Bring to a simmer and cook until the fruit is soft. Serve warm over grilled chicken or pork chops.
Stuffed Grilled Zucchini
4 servings
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil, divided
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped celery
- 1/4 teaspoon minced garlic
- 1 tablespoon finely chopped bell pepper
- 1/4 cup Italian seasoned bread crumbs
- 1/4 cup shredded part-skim mozzarella cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 2 tablespoons grated Parmesan cheese
Directions
Cut zucchini in half lengthwise; scoop out the pulp, leaving 1/4 inch shells. Brush with 2 teaspoons oil; set aside. Chop pulp.
In a small skillet, heat the remaining teaspoon of oil and saute the zucchini pulp, celery, bell pepper, garlic and onion until the vegetables are soft.
Add bread crumbs; cook and stir.Remove the skillet from the heat. Stir in the mozzarella cheese, seasoning and salt.
Spoon the filling into the zucchini shells. Sprinkle with Parmesan cheese.
Place the zucchini on the cool side of the grill while the chicken is cooking on the hot side.
Grill, covered, over medium heat for 8-10 minutes or until the zucchini are tender and the tops are crispy.
Beef brisket is a relatively inexpensive cut of meat that requires a long cooking time at a low temperature, but the wait is worth it. Beef brisket is a cut from the breast section and sold boneless. Because brisket is a tough cut of meat, it’s best when braised (that is, simmered in a small amount of liquid), either in the oven, in a slow cooker or on the stove top.
Two different cuts of brisket are available. Unless the recipe specifies one or the other, either may be used in recipes calling for boneless beef brisket:
- Beef Brisket Flat Half (also called thin cut, flat cut, first cut, or center cut). With its minimal fat, this cut is generally the more expensive of the two.
- Beef Brisket Point Half (also called front cut, point cut, thick cut, or nose cut). This cut is the less expensive and has more fat and flavor than the flat cut.
There are so many ways to prepare this cut of beef, but the recipe below is one of our favorites. I like to serve it with homemade baked beans and coleslaw. The brisket tastes even better if made the day before. Slice the cooled, cooked beef and place it in a baking dish. Pour the sauce over the sliced beef and cover the dish with foil. Refrigerate the dish overnight and reheat the next day in a 350 degree F oven for about 45 minutes. Leftover brisket also makes a great sandwich.
BBQ Brisket
This recipe requires advance preparation.
Ingredients
- 3 lb beef brisket
- 3 tablespoons brisket rub, recipe below
- Barbecue Sauce, recipe below
- 1 cup beef broth
- Cooking spray
Brisket Rub
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 2 tablespoons coarse salt
- 2 tablespoons garlic powder
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
BBQ Sauce
- 1 cup ketchup
- 1 tablespoon honey
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- ¼ cup cider vinegar
- 1 tablespoon water
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Directions
For the rub:
Combine all the ingredients in a glass jar. You will need 3 tablespoons for this recipe and the rest can be saved for other uses.
To make the BBQ sauce:
Whisk all the ingredients together in a mixing bowl with a cover and refrigerate until ready to cook the brisket
Place the brisket in a dish and coat all sides with 3 tablespoons of the rub. Cover the dish and refrigerate the brisket overnight.
The next day, bring the brisket and BBQ sauce to room temperature. Heat the oven to 300 degrees F.
Spray a roasting pan with cooking spray. Place the brisket in the pan. Pour the BBQ sauce over the brisket. Pour the beef broth around the bottom of the pan. Cover the dish tightly with foil.
Bake for two hours and remove the baking dish from the oven and turn the brisket over. Cover with the foil and bake for 2 more hours.
Uncover the baking dish and continue to bake the brisket for one hour or until very tender.
Let the brisket rest for 15 minutes. Slice the meat against the grain and serve with the sauce.
Homemade Baked Beans
For this recipe, the beans do not have to be soaked overnight. Check the sell by date to be sure the beans are not old. Old beans do not cook evenly and tend to be tough, so the cooking time is much longer.
Ingredients
- 1 lb dried navy beans, washed and drained
- 3 slices thick bacon
- 1 onion finely diced
- ½ cup molasses
- ½ cup ketchup
- 2 tablespoons yellow mustard powder
- 1 teaspoon garlic powder
- 1 tablespoon honey
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon cider vinegar
Directions
Heat the oven to 300 degrees F.
Cook the bacon until crisp in a Dutch Oven. Remove the bacon to a paper towel and when cool, break into small pieces. Set aside
Cook the onion in 2 tablespoons of the bacon fat until tender. Remove the pan from the heat.
Add mustard and garlic powders, honey, molasses and ketchup. Stir well.
Add the beans and cooked bacon and stir until coated in the sauce. Add the water, return the pan to the heat and bring to a boil.
Cover the pan and place in the oven. Cook for about six hours, stirring occasionally and adding more water, if necessary, to keep the beans barely covered.
After five hours remove the cover and add the salt and vinegar. Stir until blended.
Cook the beans for an additional hour or until the sauce is thick and the beans are tender.
Apple Fennel Coleslaw
12 servings
Dressing
- 1/4 cup plain fat-free Greek yogurt
- 1/2 cup light mayonnaise
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or agave syrup
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Gala or Fuji apple, peeled and grated
Salad
- 3 cups very thinly sliced red cabbage
- 3 cups very thinly sliced savoy cabbage
- 3 medium carrots, shredded
- 1 large fennel bulb, cored and shredded
- 2 green onions, thinly sliced
Directions
In a large bowl, stir together yogurt, mayonnaise, lemon juice, mustard, honey or agave, salt and freshly ground black pepper. Add the grated apple and mix well.
To the same bowl, add the cabbage, carrots, fennel and green onions, tossing until well combined. Chill until serving time.
Later in the week you can use some of the leftover brisket to make sandwiches. Here is an easy recipe to make homemade rolls to make those sandwiches extra special.
Easy Homemade Sourdough Sandwich Buns
8 rolls
Ingredients
- 1 cup sourdough starter
- ¾ cup water
- 2 ¼ cups bread flour
- 1 egg at room temperature
- 1 tablespoon butter at room temperature
- 1 tablespoon honey
- 1 package instant yeast
- 1 ½ teaspoons salt
- Cooking Spray
Directions
Combine all the ingredients in the large bowl of an electric mixer. Mix with the paddle attachment until the dough comes together.
Switch to the dough hook and knead for about 5 minutes until the dough is soft and pliable. This dough does not come together in a ball.
Push the dough to one side of the bowl and coat the bowl with cooking spray. Push the dough to the other side of the bowl and coat that side of the bowl.
Push the dough back and cover with plastic wrap. Let rise one hour.
Preheat the oven to 375 degrees F.
Divide the dough evenly in a greased hamburger pan – use about ¼ cup of the dough in each of 8 bun cups.
Let rise covered for one hour. Bake the rolls for about 25 minutes until golden. Switch the pans halfway through the baking time. Cool on a wire rack.
Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- Kosher salt and pepper
- 2 large cloves garlic
- 1 tablespoon tomato paste
- 1 cup ketchup
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon regular chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1/4 -1/2 teaspoon cayenne pepper
- 1/8 teaspoon allspice
- 1/4 cup water
Directions
Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.
Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.
If you choose pork chops:
8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.
If you choose chicken:
Bone-in Breast, Leg & Thigh 12-15 minutes per side.
Peach and Prosciutto Bruschetta Appetizer
The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.
8 servings
Ingredients
- 1 (6-ounce) baguette, cut diagonally into 16 slices
- Olive oil
- 2 tablespoons mascarpone cheese
- 2 teaspoons finely minced shallots
- 1/4 teaspoon grated lemon rind
- 1 ounce regular or reduced fat cream cheese, softened
- 1 1/2 tablespoons coarsely chopped fresh basil, divided
- 1 large ripe peach, cut into 16 wedges
- 1 ounce Italian prosciutto, cut into 16 thin slices
Directions
Preheat an outdoor grill to high. Oil the grates.
Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.
Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.
Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.
Serve immediately.
Lemony Green Bean Potato Salad
This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.
12 servings
Ingredients
- 3 pounds red potatoes, cut into 1-inch cubes
- 1/4 pound fresh green beans, trimmed and halved
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped
Directions
Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.
While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.
Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.
Chill in the refrigerator until serving time.
Mediterranean Tomato Salad
6 servings
Ingredients
- 3 large ripe tomatoes, thinly sliced
- 1 large red onion, thinly sliced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, finely minced
- 1 tablespoon minced fresh basil
- 1 1/2 teaspoons minced fresh oregano
- 3/4 cup crumbled feta cheese
- Kalamata olives, pitted and sliced
Directions
Alternate tomatoes and onion on an attractive serving platter.
In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.
Blueberry Shortcakes
8 servings
Ingredients
- 4 cups blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- 9 ounces all-purpose flour (about 2 cups)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 1 tablespoon minced lemon zest
- 3/4 cup reduced-fat milk
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Directions
Preheat oven to 400°F
.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.
Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.
Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.
Cut dough into 8 even wedges.
Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.
Bake for 20 minutes or until golden brown. Cool on a wire rack.
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.
Meatloaf does not enjoy the very best reputation in the food world. Why? because it can be dry or lack flavor. A well made meatloaf is delicious and makes wonderful sandwiches.
Some important tips to help you make a good meatloaf:
Don’t handle the mixture too much. If you over mix the ground meat it will compact, squeezing liquid out during cooking, resulting in a tougher, drier loaf.
Meatloaf consists of three basic ingredients: ground meat, a binder like bread crumbs or oatmeal and a liquid. Soak the binder in the liquid before adding it to the meat. Then you won’t end up with dry chunks of bread in your meatloaf – one of the most common complaints about meatloaf.
When you’re making meatloaf from ground turkey or chicken, you must add lots of binder or the loaf will be too compact and heavy. For traditional meatloaf recipes, you can use all ground beef or add ground pork to the mixture for a little lighter texture and a more interesting loaf. Make sure your meat mixture is not too lean. Aim for about 15 percent fat.
Adding other ingredients to a meatloaf will help add moisture and flavor and make the texture lighter. Plus you’ll get more vitamins and minerals in each serving! You can add mashed or grated carrots or potatoes, diced and cooked onions, chopped tomatoes, chopped mushrooms, cooked spinach and cheese. The meatloaf might not hold together as perfectly with these add-ins, but it will taste fabulous. And seasonings are so important.
After the meatloaf is cooked (when it reaches an internal temperature of 160 degrees), let the meatloaf sit for 15 minutes before serving. This allows the juices to redistribute so the texture is moist and tender.
Here is what you need for basic meatloaf:
2 pounds of ground meat: any combination of beef, pork, lamb, ham, sausage, turkey, chicken
Baking dish, loaf pan or broiler pan and a saute pan for the vegetables
Flavoring ingredients: herbs, spices, sautéed vegetables
Binder: dried bread crumbs, fresh bread slices, oats,
Liquid ingredients: eggs, milk, tomato sauce, ketchup, broth
Brush a glaze across the top of your meatloaf to make the meat more moist
An instant-read thermometer for testing the temperature of the cooked meatloaf
Classic Meatloaf
Ingredients
- 1 tablespoon olive oil; more for the baking pan
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons minced garlic
- 1 lb. ground beef, 85-percent lean
- 1/2 lb. ground veal or turkey
- 1/2 lb. ground pork
- 1/2 cup ketchup
- 1 tablespoon Dijon-style mustard
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 cup fresh breadcrumbs made from firm country white bread
- 1 egg
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh flat-leaf parsley
- 3 slices uncooked bacon
Directions
Heat the oven to 350°F.
In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 min. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.
In a large mixing bowl, combine all the remaining ingredients except the bacon and add the cooled onion-garlic mixture. Mix with your hands just until the ingredients are combined. Don’t overwork the meat.
Oil a rimmed baking pan or jelly roll pan, turn the meat mixture out onto the pan and shape it into a large oval loaf. Place strips of bacon across the shaped loaf.
Bake the meatloaf until an instant-read thermometer registers 160°F, 60-75 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. Slice and serve.
Variations
For a little extra color, sauté 1 cup diced red, green or yellow bell peppers along with the onions and garlic; when cool, fold them into the rest of the mixture.
The simple addition of 1/4 cup shredded basil and 1/4 cup grated Parmesan cheese will offer another level of flavor or you could add a tablespoon of a favorite fresh herb, such as thyme or rosemary.
Here are some additional ways to make a meatloaf:
Mushroom Turkey Loaf
Serves 6.
Ingredients
- 2 tablespoons olive oil
- 1/2 pound cremini mushrooms, sliced
- Coarse salt and ground pepper
- 2 small leeks or 1 large, white and light-green parts only, thinly sliced, washed and dried
- 2 garlic cloves, minced
- 1 cup shredded Italian fontina cheese (4 ounces)
- 1 slice day-old bread, cubed
- 1 large egg
- 1 tablespoon finely chopped fresh sage leaves, plus extra for garnish
- 1 1/2 pounds ground turkey
Directions
Preheat oven to 350 degrees.
In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.
Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with the mushrooms and let cool.
Add fontina cheese, bread, egg, and sage to the bowl with the mushrooms and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn out mixture onto a parchment-lined rimmed baking sheet and use your hands to form turkey mixture into a 10-inch loaf.
Bake until cooked through, about 45 minutes or until a thermometer inserted in the center reads at least 160°F. Let rest 10 minutes before serving. Garnish with extra sage leaves, if desired.
Italian Meatloaf
Ingredients:
- 1- 8 ounce jar sliced roasted red peppers, drained, finely chopped and 2 tablespoons reserved for the top
- 1/4 cup chopped black or green olives
- 1/2 large onion finely chopped
- 1 large garlic clove, minced
- 1 ½ cups dried seasoned Italian bread crumbs
- 1 egg, lightly beaten
- 1/2 cup marinara sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 pounds lean ground grass-fed beef
- Chopped parsley for garnish
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine the finely chopped roasted red peppers, olives, onion, garlic, bread crumbs, egg, marinara sauce, Italian seasoning, salt and black pepper. Add ground beef; mix well.
Shape into a loaf in a glass baking dish (8”x4”). Bake, uncovered, for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F.
Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan and turn out onto a serving platter. Sprinkle reserved chopped peppers and chopped parsley on top, slice and serve.
Vegetable Filled Meatloaf with BBQ Glaze
Ingredients
- 3 tablespoons olive oil
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 5 cloves garlic, smashed to a paste with a little coarse salt
- 1/2 teaspoon crushed red pepper flakes, divided
- Salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves, plus more for garnish
- 1 pound ground pork
- 1 pound ground beef chuck
- 1 cup panko (Japanese) bread crumbs
- 1/2 cup freshly grated Romano or Parmesan cheese
- 1/2 cup ketchup
BBQ Glaze
- 1/2 cup ketchup
- 1 teaspoon hot pepper sauce
- 1/4 cup cider vinegar
- 3 tablespoons packed brown sugar
Directions
Preheat oven to 425 degrees F.
For the Glaze: combine all ingredients in a small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, the crushed red pepper flakes, salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, the 1/2 cup of ketchup and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Brush half the glaze over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours or until a thermometer inserted in the meat loaf reads 160°F.
Remove from the oven and brush with the remaining glaze. Let rest for 10 minutes before slicing.
Rolled Italian Sausage Meat Loaf
Ingredients
- 3/4 lb lean ground beef
- 1 1/4 lb Italian sausage, mixed hot and sweet, casings removed
- 1 egg
- 1 cup marinara sauce
- 1/4 cup Italian seasoned bread crumbs
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese (8 oz)
- 2 cups loosely packed fresh baby spinach leaves
Directions
Heat oven to 350°F.
In large bowl, mix ground beef, sausage, egg, 1/2 cup of the marinara sauce, the bread crumbs and pepper together.
On a large piece of foil, pat mixture to a 12×8 inch rectangle.
Sprinkle evenly with shredded cheese; gently press into meat. Top with spinach leaves.
Starting at the short end, roll up tightly, using the foil to start the roll and tucking in spinach leaves; seal ends. Place seam side down in an ungreased 12×8 inch (2 quart) glass baking dish.
Bake 1 hour. Spread remaining sauce over the top. Bake 15 minutes longer or until a thermometer inserted in the meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.
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- Healthy High Protein Low Fat lean turkey and Vegetable Meatloaf recipe (jerseygirltalk.com)
There are just about as many different types of condiments as there are different types of food, with various cultures having versions that are unique or particularly important to the people of that culture. Common examples of condiments include ketchup, mustard, mayonnaise, salad dressing, soy sauce, barbecue sauce and relish. Often added to a food to introduce new flavors or enhance existing ones, a condiment is seldom served or eaten by itself and does not typically contribute much nutritional value.
Many condiments are culturally connected to different types of foods. French fries are often eaten in America with ketchup, while in Belgium they are often served with mayonnaise and, in the United Kingdom, they are commonly sprinkled with vinegar. Similarly, certain types of foods are often served with specific condiments, such as soy sauce being commonly served with Asian dishes and grated cheese, such as Parmesan, being a staple condiment of Italian cuisine.
Condiments and spreads add that little kick to many dishes and, whether you’re eating hummus as a dip for vegetables or blue cheese sauce on chicken wings, these additions have become essential accompaniments. Sometimes, though, those little additions aren’t doing you any favors. Most of them aren’t very good for you. Most condiments, like ketchup, have a ton of added sugar and very little nutritional value. Even bottled salad dressing usually has a lot of fat and sugar in it!
Not all condiments are dangerous (especially when they’re made at home), but added ingredients can cause problems. While ’50 percent less sodium’ or ‘less fat’ seems appealing, these labels can get confusing. It’s important to understand how to read labels and not just compare them with other products. Light salad dressings, for example, can get tricky, according to Women’s Health Magazine, since most people assume ‘light’ refers to healthier, they often end up using more. Some lowfat condiments add extra sugar or salt to make up for fat and taste.
Sometimes, condiments may be the reason your meals are unhealthy. As far as nutrition goes, most of us already know that adding a few dabs of ketchup on your burger won’t kill you. Getting rid of condiments and sauces altogether isn’t the answer either, instead, look for healthier options and make homemade recipes as alternatives. Try the recipes below for some healthy homemade versions of your favorite condiments.
Homemade Ketchup
Makes about 3 ½ cups
Ingredients
- 1 small sweet onion, chopped
- 3 garlic cloves
- 1 tablespoon olive oil
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon chipotle powder
- 28 ounce can of Italian plum tomatoes with juices
- 4 tablespoons tomato paste
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 cup red wine vinegar
Directions
Place the olive oil in a large saucepan and heat over medium heat. Add the onion and garlic, stir and cook for 3 minutes. Add the spices, stir and cook over very low heat for 10 minutes.
Add the tomatoes, paste and water to the saucepan. Bring to a boil and then simmer until reduced by half. This will take about 20 minutes.
Add the brown sugar and vinegar. Stir and cook over very low heat for 10 minutes. Let cool for 10 minutes, then run through a food processor until very smooth.
Return to the saucepan. Season to taste with salt. Gently reheat over low heat for 8 minutes.
Pour into a sterilized jar and place in the refrigerator until needed. Use extra ketchup to make some of the sauces below.
Seafood Cocktail Sauce
Ingredients
- 1 cup homemade ketchup (recipe above)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons prepared horseradish (or more if you want it hotter)
- 1/2 lemon, juiced
- 1/4 teaspoon hot sauce, recipe below
- Large pinch of Kosher salt
Directions
Mix all ingredients together. Taste for seasoning and add more salt, hot sauce or horseradish to taste.
Chill until ready to use – for best results allow sauce to chill at least 1 hour before serving.
Peach Barbecue Sauce
About 4 cups
Ingredients
- 1/3 cup firmly packed brown sugar
- 1 tablespoon onion salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1/3 cup white vinegar
- 2 cups homemade ketchup (recipe above)
- 1 cup peach purée (recipe below)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon butter, cubed and well chilled
Directions
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar.
(You may want to have a lid handy to protect yourself and your kitchen from any sputtering.)
Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, one at a time, until incorporated.
This sauce freezes well.
Peach Puree
Makes 1 cup, enough for the recipe above.
Ingredients
- 1 cup peeled and chopped fresh peaches or 1 cup frozen
- 1 teaspoon sugar
- 1 tablespoon water
Directions
Process peaches, sugar and water in a blender 1 minute or until smooth.
Herbed Honey Mustard
Ingredients
- 1/2 cup yellow mustard seeds
- 3 tablespoons dry yellow mustard
- 1 cup water
- 3/4 cup tarragon vinegar (or any herb vinegar)
- 1 tablespoon honey
- 2 teaspoons salt
- 2 tablespoons chopped fresh thyme
Directions
Put the seeds, dry mustard, and water in a bowl. Let this mixture stand 2 hours or until the seeds become soft. Stir the mixture every 15 minutes.
When the seeds are soft, put the mixture in the food processor and run until the mixture is smooth. This takes about 5 minutes.
Add the vinegar, honey, salt and herbs. Place in a lidded jar and allow to stand at room temperature to mellow (about 1 1/2 hours).
Store the jar in the refrigerator. It will keep for several months.
Olive Oil Mayonnaise
Ingredients
- 1 egg
- 2 tablespoons lemon juice
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 cup plus 1 cup light olive oil (Not extra virgin.)
Directions
Place the egg and lemon juice in a blender or food processor bowl. Let them come to room temperature together, about 30-60 minutes.
Add the dry mustard, salt and 1/4 cup of the oil. Blend until well mixed – about 20 to 30 seconds.
Incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise.
Store in the refrigerator.
Homemade Tartar Sauce
Ingredients
- 1/2 cup homemade olive oil mayonnaise (recipe above)
- 1/4 cup pickle relish, see recipe below
- 1/2 teaspoon capers, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped shallots
- 1 teaspoon lemon juice
- 1/4 teaspoon hot sauce or more to taste (recipe below)
- Salt and pepper to taste
Directions
Mix all ingredients together in a bowl. Chill
Makes about ¾ cup of tartar sauce.
Sweet Pickle Relish
Great sandwich spread.
Makes 3 cups
Ingredients
- 3/4 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- Pinch crushed red chili flakes
- 1 teaspoon fine sea salt
- 2 medium or 4 small cucumbers (about 1 1/2 pounds total), peeled, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced
- 1/4 cup finely diced red onion
Directions
Combine vinegar, sugar, mustard seeds, turmeric, chili flakes and salt in a large saucepan and bring to a boil over high heat.
Add cucumbers, bell pepper and onion. Return to a boil. Remove from the heat and allow to cool.
Transfer to jars and refrigerate at least 2 hours to let the flavors blend. This mixture will keep in the refrigerator for 2 weeks.
Easy Refrigerator Pickles
Use these pickles to top your burger.
Ingredients
Makes 3 cups
- 3 cups thinly sliced cucumbers
- 1 cups thinly sliced sweet onions
- 3/4 cup sugar
- 3/4 cup cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon mustard seed
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
Directions
Place cucumbers and onions in a large bowl; set aside.
Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture in the bowl; cool.
Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours. You can, then, transfer the mixture to jars with tight fitting lids and store them in the refrigerator.
Homemade Hot Sauce
Makes 2 cups
Ingredients
- 12 ounces red jalapenos, stems removed but not the seeds and sliced
- 7 large garlic cloves, roughly chopped
- 2 teaspoons kosher salt
- 1 1/2 cups apple cider vinegar
- 3 tablespoons honey
Directions
Wear gloves to clean the peppers and don’t touch your eyes.
In a large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider vinegar. Screw the lid on and give it a few little shakes to mix. Leave the mixture on the counter overnight.
The next day, pour the contents of the jar into a medium saucepan and add the honey. Bring the mixture to a boil, stir a few times, then lower the heat and let the mixture simmer for 5 minutes. Remove the saucepan from the stove and let the mixture cool to room temperature.
When cool, pour the mixture into a blender and puree until very smooth (this will take a few minutes). Stop and scrape the sides down a couple of times.
Pour into a jar and store it into the refrigerator for up to one month.
Blue Cheese “Hot Wing” Dip
Makes about 1/1/2 cups
- 4 oz 1/3-less-fat cream cheese, softened and cut into pieces
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons chopped green onions
- 2 tablespoons homemade olive oil mayonnaise (recipe above)
- 2 tablespoons reduced-fat sour cream or Greek yogurt
- 1 tablespoon white wine vinegar
- 1 small garlic clove (or half a large), minced
- 1/2 teaspoon hot sauce (recipe above)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon coarsely ground pepper
- 2 oz good quality crumbled blue cheese
Directions
Pulse the first the 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl and gently stir in blue cheese.
Cover and chill 1 to 2 hours before serving. Store leftovers in the refrigerator for up to 7 days.
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The grill or fire pit has held an important place in virtually every country and culture throughout history. Although we often use the terms “grilling” and “barbecuing” interchangeably, there is a difference! Barbecuing involves cooking foods slowly at a low temperature using indirect heat. Often, barbecue is cooked in a smoker or fire pit. This method provides a delicious, smoky flavor and exceptional tenderness, but it takes time — from a few hours to all day. Barbecuing works best for large cuts of meat or turkeys and for tougher cuts like brisket or spareribs that benefit from long slow cooking.
Charcoal grills provide a more distinctive flavor and backyard aroma and it’s easy to combine wood chips or other natural ingredients with the coals for additional flavor. However, charcoal is messy and sometimes difficult to ignite and, once lit, it takes a little while to reach the desired temperature. (Hint: To avoid lighter fluid, try using a starter cone or chimney starter.) Gas grills ignite easily and maintain an even temperature from start to finish, but they are more expensive than charcoal grills, they do not provide a smoky flavor and they are not suited for burning wood chips. To cook indirectly on a gas grill, leave one burner off and place the meat on the grate directly over the cool burner. For a charcoal grill, pile all the coals along the sides of the grill and place the food in the center, away from the hot coals. Place a metal drip pan beneath the grate where the food will sit, to collect juices as it cooks.
Charcoal
Gas Grill
Tips for Prepping and Heating the Grill
- Clean your grill, especially the rack, before each use.
- Oil the rack prior to heating to prevent food from sticking.
- The area of the fire needs to be wider than the area of the food you’re grilling. If you are cooking a variety of items using charcoal, pile coals at different levels to achieve the right level of heat for each item.
- Preheat your charcoal grill and don’t skimp on the charcoal. Light the coals at least 30 minutes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals.
- Even gas grills need to preheat. Turn on the flame at least 15 minutes before putting food over the fire.
Grilling Beef & Pork
The appropriate heat level and cooking time are crucial for grilling meat that is tender and juicy. Each type of cut has its own rules:
- Use direct heat for sausages, chops, steaks and hamburgers and indirect heat for roasts and larger cuts of meat.
- Slash the edges of steaks and chops on the diagonal, about ¼ inch into the center to prevent the edges from curling.
- Resist the urge to squeeze or press down on your meat! This will result in a tougher, less juicy cut.
- Steaks like filet mignon, rib eye, top sirloin and New York strip are naturally tender and need nothing more than a seasoning rub or a bit of salt and pepper.
- Pork needs a marinade or a rub before being placed on the grill.
- Pork spare ribs and baby back ribs can be pre-baked and then grilled to achieve a smoky flavor.
- Start sausage on high heat to get a grill marks on the outside, then move it to a cooler part of the grill to finish cooking.
Grilling Poultry
Whether you choose chicken, duck, turkey or game hen, using a dry rub or marinade will maximize flavor. Once you’ve selected your specific poultry and seasoning method, prep the grill and cook accordingly:
- Thin pieces of poultry can be cooked over direct heat; larger pieces of chicken should be cooked over indirect heat.
- Cook whole and butterflied poultry breast-side down.
- Place a drip pan under a whole chicken and turkey breast to catch juices.
Grilling Seafood
Quick-cooking seafood is a great choice for grilling on a busy weeknight. When grilling seafood take extra care not to overcook it. When it comes to seasoning, it’s best to select lighter marinades and seasonings that do not mask the delicate flavor of seafood.
- Oil fish well with a neutral-flavored oil such as canola to help keep it moist.
- Fish cooks quickly using the direct heat method. Remove it from the grill as soon as it’s done; it will continue to cook once it has been removed from the fire.
- Once you put the fish on the grill, don’t touch it until a crust forms on the outside, which will allow the fish to naturally pull away from the grates. Once the crust has formed, it can be turned over without sticking or falling apart.
- Thin pieces of fish can be wrapped in foil, so they do not fall apart or use an oiled grill basket or skewers for shrimp and scallops.
- Firm fish, such as swordfish, are ideal for cooking on the grill.
- Placing fish on cedar planks when grilling imparts a subtle wood flavor. (Try different woods for slightly different flavors!) Soak the plank in water for at least an hour prior to grilling to prevent it from catching on fire. Most fish fillets will cook on a plank, without turning, in about 20 minutes.
- Fish is naturally tender and should not sit in an acid-based marinade (like lemon juice) for longer than 20 minutes, or it will start to “cook” the fish, turning it mushy.
- Shrimp should be marinated (with or without the shells) or brushed lightly with oil.
- Cook shrimp until it turns pink and opaque, about 5-7 minutes. Turn it halfway through cooking. Take care not to overcook or it will become tough.
Grilling Veggies and Fruits
Grilling intensifies the natural sweetness and flavor of most veggies and fruits. To achieve good results:
- Use a light brushing of oil on vegetables and fruits to prevent sticking. A grilling basket or foil packets lightly coated with oil can also be helpful.
- Leave the husks on corn to act as a natural insulator, keeping the steam in and preventing the corn from drying out.
- Some veggies (including artichokes, asparagus, beets, broccoli, carrots, parsnips, potatoes and winter squash) can be pre-cooked to shorten grilling time and ensure that the inside and outside cook evenly.
- Veggies like eggplant, fennel, onions, mushrooms, peppers, sweet potatoes, summer squash and tomatoes should be raw when placed on the grill.
- Watermelon, pineapple, apples, peaches and pears can all take the heat. Soak them in liquor or drizzle with honey before grilling for added flavor.
- Meaty portabella mushrooms are a great burger substitute; while button mushrooms make for tasty kabobs.
- Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate or move them to a cooler part of the grill during cooking as necessary to ensure that the outside doesn’t cook too quickly.
Quick Homemade Barbecue Sauce
Makes about 2 cups
Ingredients
- 1 (14.5-ounce) can No-Salt-Added Diced Tomatoes
- 1/4 cup brown sugar
- 1/4 cup cider vinegar
- 4 tablespoons onion, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1/4 teaspoon fine sea salt
Directions
Put all ingredients into a small saucepan, cover and cook over medium heat, stirring occasionally, for 10 minutes. Carefully transfer to a blender and process, adding a few tablespoons of water as needed to make a smooth purée. Set aside to let cool, cover and chill until ready to serve. Reheat, if desired.
Grilled Chicken with Homemade Barbecue Sauce
Serve with coleslaw.
Ingredients
- 6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)
- 1 tablespoon olive oil
- Homemade barbecue sauce, recipe above
Directions
Coat chicken with the oil.
Build a charcoal or heat a gas grill to medium (350°F to 450°F); you can hold your hand 5 inches above the cooking grate only 5 to 7 seconds.
Grill chicken until browned all over, about 15 minutes, turning occasionally. Generously brush with some of the barbecue sauce and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.
Barbecued Beef Ribs
Serve with Potato Salad and Sliced Tomatoes.
Ingredients
- Rack of 6 beef ribs, at room temperature
- Homemade Barbecue Sauce, recipe above
Directions
Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing extra sauce on the side.
Grilled Lamb Chops with Roasted Garlic
Serve with a Cannellini Bean Salad.
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 thyme sprigs
- 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
- 2 teaspoons chopped rosemary leaves
- 1/4 teaspoon dried oregano
- 1 lemon, sliced
- 8 lamb loin chops
- Salt and freshly ground black pepper
Directions
In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and oregano. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
Preheat the oven to 350°F. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour.
Light a grill. Remove the chops from the marinade; discard the herbs and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Grill the lemon slices until light grill marks appear. Serve the chops with the roasted garlic and lemon slices.
Grilled Swordfish with Tangy Onions & Fennel
Ingredients
- 2 tablespoons capers
- 1/4 cup pine nuts
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 4 red onions (1 1/2 pounds), thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 cup dry white wine
- 1/2 cup white wine vinegar
- 1 tablespoon sugar
- 1 bay leaf
- 2 small fennel bulbs, cut through the cores into 3/4-inch-thick wedges
- Four 6-ounce swordfish steaks, about 3/4 inch thick
Directions
In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes.
In a large, deep skillet, heat the 1/4 cup of olive oil. Add the onions and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until the onions are softened and light golden, about 15 minutes. Add the wine, vinegar, sugar and bay leaf and simmer for 10 minutes, stirring occasionally. Discard the bay leaf and keep the onions warm.
Meanwhile, preheat a grill. Brush the fennel wedges with olive oil and season with salt and pepper. Grill the fennel over moderate heat, turning occasionally, until crisp-tender and lightly charred, about 10 minutes. Transfer to a plate.
Brush the swordfish steaks with olive oil and season with salt and pepper. Grill the fish over moderately high heat until browned on the outside and just white throughout, about 3 minutes per side. Spoon the onions onto a serving plate and arrange the swordfish steaks and fennel on top. Scatter the capers and pine nuts over the fish.
Grilled Sausage and Pepper Salad
Serves 4
Ingredients
- 4 fresh pork or turkey Italian sausages
- 1/2 white onion, cut into thick rings
- 1 head romaine lettuce, chopped
- 4 ounces feta cheese, crumbled
- 3 jarred fire roasted red peppers, drained and chopped
- Italian vinaigrette, recipe below
Directions
Preheat a grill to medium-high heat. Grill sausages and onion, turning occasionally, until onion is tender, 8 to 10 minutes, and sausages are cooked through, 15 to 20 minutes.
When cool enough to handle, slice sausages thickly on the bias and cut onion into chunks. Toss romaine, feta and red peppers in a large bowl. Drizzle with the Italian Vinaigrette. Spoon romaine mixture onto plates and top with sausages and onion.
Italian Vinaigrette
Ingredients
- 1 tablespoon dried Italian mixed herbs
- 3 cloves garlic, pressed
- 1 tablespoon prepared Dijon mustard
- 3 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
Whisk all ingredients together, drizzling olive oil in at end, a little at a time.
Yields: 3/4 cup
Related articles
- Tips for grilling out safely (rockrivertimes.com)
- http://jovinacooksitalian.com/2014/06/03/sustainable-summer-grilling/
- http://jovinacooksitalian.com/2013/07/29/plank-grilling-and-wrap-grilling/
- http://jovinacooksitalian.com/2012/08/10/grilling-advice-from-a-bbq-guru/
- http://jovinacooksitalian.com/2012/05/25/italian-grilling-recipes-to-start-the-summer-off/
In the summer when fruits, vegetables and herbs are in abundance, homemade sauces and dressings made from these ingredients are simply delicious drizzled over just about anything.
When vegetables are puréed in a blender or food processor with some additional ingredients, they add bright flavor, creamy body and vitamins, minerals and antioxidants to your salad bowl of leafy greens.
But don’t stop there, serve homemade no-cook sauces over grilled beef, chicken, pork or seafood, tossed with beans or pasta, drizzled over grilled vegetables or over cooked grain salads.
No-cook sauces use up produce, spice up summer foods and save time and energy during the hot summer months. Not only do herbs and vegetables taste great when eaten fresh, they’re also healthier since there’s no heat or water to dilute their nutrients.
Aside from the health benefits, no-cook sauces also eliminate the use of unhealthy fats, like butter and cream. No-cook sauces mean limited oven and stove use, which helps keep the kitchen and house cooler. The best part of no-cook sauces, though, is the aroma of fresh chopped herbs and vegetables that fills the kitchen and lingers in the air as these sauces rest a bit before being used.
During the summertime, it is great to serve pasta dishes with raw sauces; the Italians call them “pasta con salsa a crudo”. With raw sauces, there’s no cooking beyond boiling the pasta—the only heat applied to the sauce is the gentle warmth from the cooked pasta. Children usually love these dishes and they’re fast and easy to prepare. Keep your pantry well stocked with high-quality condiments (see below), check out what looks good at the market and you’ve got dinner for family or guests at a moment’s notice.
You’ll always be able to whip up easy, fast pastas if you keep ingredients like these on hand:
- Extra-virgin olive oil
- Parmesan cheese
- Prosciutto
- Capers
- Black and green olives
- Anchovies
- Dried chiles
- Sardines
- Canned tuna
- Pine nuts
- Almonds
- Oregano
- Thyme
- Fennel seeds
- Sun-dried tomatoes
- Dried pasta of various shapes and sizes
Roasted Red Pepper Sauce
This sauce is perfect for burgers, chicken, pasta and sandwiches.
Ingredients:
- 3 roasted red bell peppers from a large jar or homemade
- 3 garlic cloves
- 4 sun-dried packed in oil, drained
- 3 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmigiano Reggiano cheese
- 2 teaspoons balsamic vinegar
Directions:
Place garlic in the food processor and pulse until finely chopped. Add roasted peppers and remaining ingredients; puree until smooth. Store in the refrigerator until needed.
No-Cook Tomato Sauce
Ingredients
- 6 large fresh vine ripe tomatoes
- 2 garlic cloves, chopped
- 3 tablespoons extra-virgin olive oil
- 1/3 cup chopped fresh basil
- 1/4 teaspoon coarse salt
- Freshly ground black pepper
Directions:
Chop tomatoes and place them in a bowl. Add garlic, olive oil, basil, salt and pepper. Toss gently.
Cover with plastic wrap and let stand at room temperature 2 to 4 hours
When ripe tomatoes sit at room temperature, they get juicier and juicier.
Toss this sauce with pasta or spoon it over grilled chicken, beef or vegetables.
Creamy Zucchini Dressing with Tahini and Lemon
This tart sauce perfectly dresses up grilled fish or vegetables and makes a tasty dressing for a tossed green salad.
Ingredients:
- 1 medium zucchini, trimmed and cut into 2-inch pieces
- 1/2 cup extra-virgin olive oil
- 1 garlic clove
- 1/4 cup lemon juice
- 2 tablespoons tahini (paste made from ground sesame seeds)
- 2 tablespoons water, plus more as needed
- 1 tablespoon honey
- 1/2 teaspoon coarse salt
Directions:
Combine ingredients in a food processor or blender. Whirl until smooth. Makes 2 1/4 cups.
Easy No-Cook Homemade Barbecue Sauce
No cooking – just brush on your grilled meats or vegetables.
Ingredients:
- 1/2 cup brown sugar
- 1 cup ketchup
- 1/3 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 cup pineapple Juice
Directions:
Add all ingredients to a medium bowl and whisk together. Use immediately or cover and refrigerate for later. Makes about 2 1/2 cups.
Cucumber-Dill Sauce
Use this sauce with grilled salmon, swordfish, shrimp, baked potatoes or veggie burgers.
Makes: 4 cups
In a medium bowl, combine:
- 2 cups plain Greek yogurt
- 1 medium red onion, finely minced
- 1/4 cup minced chives
- 1/2 cup finely minced fresh dill
- 4 tablespoons Champagne or white-wine vinegar
- A few drops of Tabasco
- Sea salt and freshly ground white pepper to taste.
Refrigerate at least 1 hour.
When ready to serve:
Stir in 1 medium cucumber, peeled, seeded and cut into 1/4-inch dice. Adjust seasoning as needed.
Sauce can be stored, refrigerated, up to 3 days.
Fresh Mango-Mint Chutney
Try it with: grilled tofu, pork or tuna
In a large bowl, combine:
- 2 large mangoes, peeled and cut into ½-inch dice
- 1 tablespoon honey
- 1/2 to 3/4 cup julienned fresh mint, according to taste
- 1/2 cup finely minced red onion
- 1/2 hot red pepper, ribs and seeds removed, finely minced
- Juice and zest of 1 lime
- Salt and freshly ground black pepper to taste.
Directions:
Let rest at least 1 hour at room temperature. Adjust seasoning, if needed and serve.
Chutney can be stored, refrigerated, for 3 days, but it is best if consumed the same day it is made.
Honey Mustard Salad Dressing
Makes about 1 1/4 cups
Experiment by trying different vinegars and mustards to perfect your blend. A mild honey such as clover or orange blossom works best in this recipe. Toss dressing with salad greens or serve as a dipping sauce for chicken, fried mozzarella sticks or vegetables.
Ingredients:
- 1/4 cup reduced fat mayonnaise
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh finely chopped parsley
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Directions:
Whisk the mayonnaise with the olive oil to combine. Whisk in remaining ingredients.
Taste and adjust seasoning. Serve at once or chill in a covered container for up to 5 days.
Related articles
- RECIPE: Summer Sauce (notyouraverageveg.wordpress.com)
- Recipe // Pasta with Creamy Avocado Sauce (mixedmethod.wordpress.com)
- Italian veggies with red bell pepper sauce (goldeyskitchen.wordpress.com)
- Ode to pesto, one of summer’s simple, seasonal pleasures (blogs.ottawacitizen.com)
