Archive | Sauces/Seasonings

Cranberry Horseradish Sauce [a Stonewall Kitchen Copycat]

Cranberry Horseradish Sauce

I’m going to hurry and squeeze this post in before Thanksgiving because some of you out there just might be looking for a new delicious cranberry sauce for your Thanksgiving dinner and those leftover turkey or ham sandwiches.  This sauce/spread is a copycat of the Stonewall Kitchen Cranberry Horseradish Sauce so if you love theirs you’re going to love this.  You’ll also love that it’s inexpensive and super quick and easy to make. This recipe makes Continue Reading →

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Homemade Green Enchilada Sauce

Homemade Green Enchilada Sauce

Hi everyone, today I’m sharing a homemade green enchilada sauce that is great for all those Mexican recipes that call for green salsa or green enchilada sauce.  It’s so delicious we like to use it as a dip for tortilla chips. And it’s so super easy to make there’s never any need to ever buy bottled/canned sauce again because with just a few ingredients and about half an hour you’ll have this whipped up and ready to add to your favorite recipes.

Homemade Green Enchilada Sauce

Homemade Green Enchilada Sauce

Ingredients

  • 2 tablespoons oil
  • 1/2 cup finely chopped onion
  • 1-2 cloves garlic, finely minced
  • 3 tablespoons flour
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1-1/2 cups chicken broth
  • 1 cup canned diced green chiles
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 medium jalapeño, finely diced (optional)

Directions

  1. In a medium saucepan, heat the oil over medium-low heat until it's hot.
  2. Add the onion and garlic and cover with a lid. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking. Cook until the onions are soft but not browned.
  3. Stir in the flour and cook for 2-3 minutes, stirring constantly. The flour will clump around the onions, but keep stirring to let the flour get golden and toasty.
  4. Gradually add the broth, whisking quickly and constantly until it's smooth.
  5. Add all of the remaining ingredients and bring it to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened.
  6. Add additional salt to taste, if needed.

Notes

If you prefer a smooth consistency without any chunks, the sauce can be processed in a blender.

http://www.abrightandbeautifullife.com/homemade-green-enchilada-sauce/

I use this green enchilada sauce when making this shredded Mexican pork (click here for the recipe).

Shredded Mexican Pork

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The Best Pizza Sauce [Perfected]

 

The Best Pizza Sauce [Perfected]

I’ve posted about The Best Pizza Sauce before and we were completely satisfied with it until I decided to sauté some garlic to add to it.  Then over a few months time I added more tomatoes to balance out the addition of olive oil and added a few more spices and some red wine vinegar and this is the final perfected sauce that we’ve been making exclusively for the last 8 months or so.  Like I mentioned in the other pizza sauce post, Brent is extremely hard to please when it comes to pizza sauce.  So for him to declare its deliciousness and say things like, “the more sauce, the better,” is his testimony of pizza sauce perfection.  It’s a perfect blend of each of the ingredients.

The Best Pizza Sauce [Perfected]

Yield: Makes 4-1/2 cups sauce ~ six 3/4 cup servings

The Best Pizza Sauce [Perfected]

Ingredients

  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 2 cans {14.5 ounces} diced tomatoes
  • 1 small can tomato paste
  • 1 teaspoon sugar
  • 1-3/4 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • pinch of red pepper flakes
  • 1-1/2 tablespoons red wine vinegar

Directions

  1. Heat the olive oil in a small sauce pan over low heat. Once the oil is warm, add the minced garlic and cook, stirring frequently for 1-2 minutes, or until fragrant. Keep a close eye on the garlic to make sure it doesn't burn. Remove from heat.
  2. Place all of the ingredients, including the garlic/olive oil mixture into a blender and blend to your desired consistency. I don't like chunks of tomato in our sauce so I blend it until it's smooth. If you like yours chunky just give it a few pulses.

Notes

After blending the sauce I divide it into zip top bags ~ 3/4 cup per bag and freeze. When I make a pizza I use one 3/4 cup bag per pizza.

http://www.abrightandbeautifullife.com/best-pizza-sauce-perfected/

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Hot Fudge Sauce

Hot Fudge SauceI’m not sure if there’s a better dessert than vanilla ice cream topped with hot fudge sauce and sprinkled with toasted coconut.  Other than maybe a banana split topped with hot fudge sauce and sprinkled with toasted coconut.  I’m fairly in love with toasted coconut.  More on that another time.

This sauce is everything it should be:  rich and chocolatey, velvety smooth, and sooo delicious when warm.  It only takes about 15 minutes to whip up a batch and the ingredients are common kitchen staples.  So gather your supplies including ice cream and toppings and serve this up soon.  Your family, friends, co-workers, neighbors, and anyone else you might invite over will love you forever.

Hot Fudge Sauce

Yield: 1-1/2 cups

Hot Fudge Sauce

Ingredients

  • 3/4 cups semi-sweet chocolate chips
  • 1/4 cup butter
  • 2/3 cup sugar
  • 1 5-ounce can evaporated milk {2/3 cup}

Directions

  1. In a small saucepan melt the chocolate and butter over medium low heat.
  2. Add the sugar.
  3. Gradually stir in the evaporated milk and stir to dissolve the sugar.
  4. Bring to a boil then reduce heat to low.
  5. Boil gently for 8 minutes, stirring frequently.
  6. Remove from heat.
  7. Cool slightly.
  8. Serve warm over ice cream.
  9. Refrigerate leftovers.
http://www.abrightandbeautifullife.com/hot-fudge-sauce/

Once you taste a hot fudge sauce recipe such as this one, you’ll never want to buy it from the store again.  I promise.

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Steak Marinade

Steak Marinade

Grilling season is just getting underway for us.  We aren’t die-hard grillers that grill year ’round.   We’re more of the “when the weather is sunny and warm” grilling type of people.  Last week the temperatures were in the 70s so we uncovered our grill and kicked off the season with a delicious surf-n-turf gourmet dinner.  You can get the surf recipe {here}.

This steak marinade tenderizes the meat, gives it a subtle yummy flavor while still allowing the natural meaty flavor to come through, uses only common kitchen ingredients, and goes together quickly so you won’t need to spend much time fussing over it.  Just mix it up, pour it into a ziplock bag, add the meat, and let it do it’s thing for about 24 hours.

Steak Marinade

Steak Marinade

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon Worchestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon yellow mustard
  • 1 tablespoon soy sauce
  • 1/2 teaspoon pepper

Directions

  1. Mix all of the ingredients together and place in a ziplock bag.
  2. Add the steaks and marinate 24 hours, or at least overnight.
  3. Grill steaks as desired.

Notes

Double the recipe for more that 2 large or 4 small steaks.

http://www.abrightandbeautifullife.com/steak-marinade/

 

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The Best Pizza Sauce

The Best Pizza Sauce

 

This is the best pizza sauce recipe I’ve tried and I use it whenever I make a pizza using a red sauce.  My husband is VERY picky about pizza sauce ~ it’s either too salty, not salty enough, doesn’t have enough flavor, etc.  But he loves this one.

The Best Pizza Sauce

Yield: Makes about 1-1/4 cups pizza sauce

The Best Pizza Sauce

Ingredients

  • 1 {14.5 ounce} can diced tomatoes
  • 1 small can tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • pinch of red pepper flakes

Directions

  1. Combine all ingredients in a food processor or blender and blend to desired consistency.

Notes

I freeze the sauce in plastic zip-top bags in 3/4 cup quantities and then I use 3/4 cup per pizza using 1/2 of my pizza dough recipe {see below}.

http://www.abrightandbeautifullife.com/best-pizza-sauce/

Recipe source:  Mel’s Kitchen Cafe, very slightly modified

We use this pizza sauce when we make our Cauliflower Crust Pizza:

Cauliflower Crust Pizza

Here is our favorite pizza dough recipe:

The Best Pizza Dough

 

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Homemade Taco Seasoning

Taco Seasoning MixWhen it’s so easy to make homemade taco seasoning there’s no need to buy taco seasoning packets at the grocery store.  This recipe uses common kitchen ingredients, contains no MSG, and can be mixed up in just minutes.  I always keep a container of it in my pantry and use it for more than just tacos.

Taco Seasoning Mix

Yield: About 1-1/2 cups or 6 seasoning "packets"

Taco Seasoning Mix

Ingredients

  • 1/2 cup dried minced onion
  • 1/4 cup paprika {sweet or smoked}
  • 1/4 cup cornstarch
  • 3 tablespoons chili powder
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper

Directions

  1. Place all ingredients in a medium-size container; stir well to combine.
  2. Store in a jar, plastic container, or divided out evenly among six snack-size zip-top bags.
  3. Scoop out 1/8-1/4 cup of seasoning for every one pound of ground beef.

Notes

When I make tacos I add one can of tomato sauce/pound of ground meat to the meat/seasoning mixture.

http://www.abrightandbeautifullife.com/homemade-taco-seasoning/

Taco Meat

Recipe source Family Feasts for $75 a Week

This recipe was featured on:
A Happy and Blessed Home

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Creamy Salsa

Creamy SalsaCreamy salsa for tacos or dipping chips.

Here’s the story of this recipe:

When we’re at our cabin in McCall, Idaho we hardly ever eat out.  Three reasons.  1) McCall is a mountain resort so the town is busy, busy during the summer months.  2) Eating out is expensive.  3) I love to cook and would rather prepare delicious meals than eat out.

Anyway, there’s a fairly new mexican restaurant, Pueblo Lindo {for us, new means within the last year or two!} about 1-1/2 miles from our cabin that has 5 star rave reviews on Yelp. So on one particular weekend in McCall we decided to give it a try.  They started off the meal with the traditional chips and salsa and a chopped cabbage slaw that was very non-traditional yet cool, refreshing, and delicious.  Does anyone out there have a recipe for a mexican chopped cabbage slaw to serve with chips?  I would love a recipe for it.

Everything on the menu sounded pretty tasty but I settled on the fish tacos because of six words, ” served with our awesome creamy salsa.”  The tacos were delicious and the creamy salsa, too, was pretty darn tasty, which got me to wondering why I had never before made a creamy salsa as I assumed it was just a matter of adding sour cream and then processing or blending.

I did a google search and tried a couple of different recipes and this creamy salsa that I’m sharing today was slightly modified from one found here.  It’s a bit different than the one at Pueblo Lindo but we loved it and ended up slathering it on instead of just drizzling.

Creamy Salsa

Yield: about 2 cups

Creamy Salsa

Ingredients

  • 4 Roma tomatoes, seeded and cut into large chunks
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup roughly chopped red onion
  • 1 jalapeño, seeded and roughly chopped {leave in some of the seeds if you like it hot}
  • 1 green onion, sliced
  • 1 cup sour cream
  • 1-3 tablespoons hot sauce {recommended: Frank's Red Hot}
  • 1/2 teaspoon garlic powder
  • 2 teaspoons fresh lime juice
  • Kosher salt
  • pepper

Directions

  1. Combine all of the ingredients except the salt and pepper in a food processor and blend to desired consistency. {I don't like chunky salsa so I practically puree mine.}
  2. Season with salt and pepper.
  3. Refrigerate at least 1 hour before serving.
  4. {If you don't have a food processor or if you like chunky salsa ~ chop your ingredients and mix together in a bowl instead of processing.}
http://www.abrightandbeautifullife.com/creamy-salsa/

If you’re making tacos give them a wow factor by making your own tortillas like the ones in the above photo. Click {here} for my recipe for Homemade Flour Tortillas.

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Marinara Sauce

Classic Marinara Sauce

 

It’s a great idea to have a classic marinara sauce recipe on hand that’s not only delicious but simple to whip up for those times that we just want to dip or drizzle such foods as mozzarella cheese sticks, bread sticks, chicken parmesan sandwiches, tortellini, or even pretzels.  I don’t use this as a spaghetti sauce ~ I have a different recipe for that. For us, this is strictly a dipping/drizzling sauce {slightly adapted from this recipe} and it’s so, so much better than a jar of marinara from the grocery store. It’s a perfect meld of all of the flavors without any of them standing out on their own.

Marinara Sauce

Yield: About 6 cups of sauce

Marinara Sauce

Ingredients

  • 3-4 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (28 ounce) cans crushed or diced tomatoes
  • 1/2 tablespoon dried basil {or 4-6 fresh basil leaves}
  • 1/2 tablespoon dried oregano
  • 2 dried bay leaves
  • 1 tablespoon brown sugar
  • 2-4 tablespoons butter, optional

Directions

  1. In a large pot, heat the oil over medium heat until hot.
  2. Add the onion and garlic and sauté, stirring frequently, until the onion is soft and translucent.
  3. Add the celery, carrot, salt, and pepper. Cook, stirring frequently until all of the vegetables are barely soft, about 5 minutes.
  4. Add the crushed tomatoes, basil, oregano, and bay leaves and simmer, covered, on low heat for 1 hour or until thick and the vegetables are soft, stirring occasionally.
  5. Remove the bay leaves. Stir in the brown sugar and butter. {The butter softens the acidic taste of the tomatoes and gives it a smooth creaminess.}
  6. Blend the sauce in a blender or food processor until it's smooth.

Notes

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into plastic freezer bags. It will freeze well for up to 6 months.

http://www.abrightandbeautifullife.com/marinara-sauce/

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