My hubs says this is the best ranch dressing he has ever had. I don’t know about that, but it’s good! I think it’s just because it’s homemade. You decide!
Homemade Spicy Ranch Dressing
I tweaked the original recipe from Hidden ValleyRanch.
- 1 cup mayonnaise
- 1/2 sour cream (I use light sour cream)
- 1/2 cup buttermilk
- 1-2 TBS Ranch Seasoning Mix
- 2 cloves garlic, crushed
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Whisk everything in a bowl. Refrigerate for at least an hour, so that flavors get a chance to develop.
- Serve with salad or a dipping sauce.
Every year, I make the 45 minute trek to Poteet, Texas, for a flat of strawberries. Poteet is just south of San Antonio and is known as the Strawberry Capital of Texas. They even host the annual Poteet Strawberry Festival celebrating the many strawberry farmers in the area. The soil in Poteet is sandy, making it perfect for growing these luscious berries. Here is my recipe for strawberry jam that only uses about 2 pints of berries.
Fresh Poteet Strawberry Jam
- 4 cups fresh chopped strawberries (must be an exact measurement)
- 2 cups sugar (I used turbinado sugar)
- 2 TBS orange liqueur
- 1 tsp lemon zest
- Place a small glass plate in the freezer. You will use this as a tester to determine if your jam is done.
- Put all ingredients in a medium sauce pan. Bring to a boil on medium heat. Skim any foam that appears off the top.
- Continue cooking the mixture on low to medium heat for around 15 minutes. It is going to continuously bubble, which is what you want. Stir frequently. The mixture will begin to thicken.
- Place a small amount on the plate you placed in the freezer. If the jam slides down quickly, continue cooking. If it is slow & thick, it’s done.
- Place in a canning jar. Flip the jar over for at least 10 minutes. Then flip upright again & let cool. Refrigerate for up to 2 weeks. Makes 2 cups.
This gorgeous bowl has all the goods! The Mediterranean Couscous Salad has tomatoes, cucumber, feta cheese, olive oil and mint from my garden. The falafel and edamame were the perfect toppers! What took it over the top? The Green Tahini Sauce! Now, don’t mind me, I’m going to sit on my back porch all by my lonesome & enjoy this bowl!
Note: This sauce is awesome with falafel, kibbeh, salad and more! I purchase my falafel and kibbeh from Afia Foods. Their products are available at my local grocer and online.
- 1 cup tahini
- 1 cup fresh parsley
- 1/4 cup fresh dill
- 2-3 sprigs of fresh oregano
- Juice of 1 lemon
- 1/4 cup olive oil
- 2 cloves garlic, rough chopped
- Sea salt & pepper, to taste
- Filtered water, as needed
- Combine everything in a food processor. Pulse until smooth. Add water, as needed.
I made this one day after reading a fellow foodies Instagram post about this fab sauce. We just had a party and had a lot of left over veggies from a grazing platter and this was going to be perfect to use them up. It’s rich, flavorful and has a lovely texture. You can use this sauce as a base for a variety of Italian dishes. I’ve even used for a grilled halloumi cheese appetizer. It’s just super versatile.
- 2 TBS olive oil
- 2 cloves garlic, rough chopped
- 1 red bell pepper
- 3 carrots
- 3 celery stalks
- 1/2 white onion
- 1/2 cup white wine
- 1 (28 oz) can San Marzano tomatoes
- Pinch of red pepper flakes
- Sea salt & pepper to taste
- In a food processor rough chop the bell pepper, carrots, celery and onion. Set aside.
- Heat olive oil in a large pot. Add chopped garlic and sauté until fragrant.
- Add chopped veggies and sauté for 4-5 minutes. Deglaze with white wine.
- Add canned tomatoes and smash until almost smooth. Add salt & pepper to taste. Let simmer for 30 minutes.
- Add a pinch of red pepper flakes and serve with your favorite pasta.
Last year, I made thanksgiving dinner in NYC. We rented a townhome for our 3 kids, son-in-law, our 6 year old granddaughter, and us. We had big plans all week, so I ordered the turkey & pies. I prepared the sides – deviled eggs, dressing, CRANBERRY SAUCE, and more. We even went to the Macy’s Parade in freezing temperatures. It was awesome!
- 1/2 cup agave or grape nectar sweetener
- 1/2 cup orange juice
- 1/2 cup filtered water
- 12 oz fresh cranberries rinsed & checked
- Pinch of salt
- 1 cinnamon stick
- 1 piece of orange peel
- Combine sweetener, orange juice, and water in a large saucepan over medium heat
- Add cranberries, salt, cinnamon stick and orange peel
- Bring to a simmer over medium heat, stirring frequently
- Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped.
- Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
I’m in love with this flavorful Mediterranean sauce! I first heard about this sauce when I was watching the Today Show, one morning. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. It’s awesome on chicken, as a dip, on falafel and as a salad dressing! It is addictive!
This sauce is great with chicken, falafel & as a salad dressing. I found this recipe originally on the Today Show food website. Just search for Chicken Shawarma. I made slight adjustments to the original recipe.
- 1/2 cup crème fraîche
- 1/2 cup mayonnaise
- 1 cup yogurt
- 1 clove garlic, finely minced
- 1 tsp garlic salt
- 1 TBS onion powder
- 2 TBS lemon juice
- 1 tsp freshly ground black pepper
- 1/2 tsp crushed red pepper flakes
- 2 TBS sherry vinegar
- Combine all ingredients in a medium bowl and whisk (can be refrigerated up to 4 days).
Just in time for your Father’s Day Prep, I present Crack Sauce. At least, that’s what my family calls this parsley based salsa verde. Hubs made this incredibly flavorful NY strip by grilling it to an internal temp of 148 degrees. He seasoned this puppy with olive oil & his favorite rub. We ate it sliced and drizzled it with Crack Sauce. This stuff is so awesome on beef, chicken, empanadas, you name it! It’s packed full of parsley, lemon, garlic & capers. Anytime I serve it, I get a ton of requests for the recipe. Enjoy!
Parsley Salsa Verde (Crack Sauce)
- 1 bunch Italian flat leaf parsley, rinsed
- 6 cloves of garlic, peeled and rough chopped
- 4 TBS capers
- 1 tsp lemon zest
- Juice of 2 lemons
- 1 tsp pepper
- 1/4 cup extra virgin olive oil
- Salt to taste
- Cut the parsley leaves off the stems by running your knife across the stems, diagonally. It’s ok if you have some stems with your parsley leaves.
- Place everything, but the olive oil in a food processor. Pulse until finely chopped.
- Turn the processor on low and slowly add olive oil.
- Taste salsa to determine if salt is needed. I usually do not add salt because the capers are quite salty.
- Serve in a bowl with your favorite meat, empanadas or whatever strikes your fancy!
- Will keep in the refrigerator for up to 3 days.
This luscious pan of roasted strawberries was incredible. It is so versatile – I put these strawberries on my French Toast, made a cocktail & used it for a yummy parfait. What would you make with these roasted strawberries?? I found this recipe on Instagram @gatherandfeast – I could not find the recipe on her blog, so I have attached a printed version with some tweaks from my own experience making these fabulous strawberries.
Vanilla & Thyme Roasted Strawberries
Original recipe from @gatherandfeast on Instagram
- 4 pints of strawberries, washed and sliced
- 2-3 TBS maple syrup
- 1 vanilla bean
- 3-4 fresh thyme sprigs
- Preheat the oven to 350 degrees.
- Line a large baking pan with parchment paper. I used a glass baking dish.
- Bake for 20-30 minutes. The original recipe posted called for a shorter time period, but I felt they needed a bit more time.
I know, I know. There’s a lot going on here. But, this post is all about the dip. This has got to be one of my favorite all time sauces. It is so easy, yet everyone will think you are ultra talented! For real! I serve it mostly with beef tenderloin or when making Eggs Benedict. Following a meal at Antoine’s, in New Orleans, I discovered they make a dip from this sauce. Basically, just baking it for 15 minutes at 350. The secret to making a perfect Hollandaise is the blender and hot butter. Enjoy this recipe and your Sunday, y’all!
Tarragon Hollandaise Sauce or Dip
For advance prep:
I often make this for dinner parties. I make it about an hour in advance. In this case, I pour the prepared sauce into the sauce pan I used to melt the butter. I then cover it with plastic wrap and place it in my oven on warm, until ready to serve. Simply remove the plastic wrap and give it a quick whisk and serve.
- 2 egg yolks
- Juice of 1 lemon
- 1 stick butter
- Dash of sea salt
- Cayenne pepper or hot sauce, amount desired
- 1 tsp fresh tarragon, chopped
- Melt the butter in a sauce pan. You want it to be slightly bubbling.
- Add the yolks to a blender and blend. Add the lemon juice and continue blending. Leaving the blender on, slowly drizzle in the melted butter. With blender still on, add in the salt, cayenne or hot sauce and tarragon.
- Pour into a dish and serve immediately.
- For Dip:
- Preheat oven to 350 degrees.
- Pour into a greased baking dish or individual ramekins. Bake for 15 minutes, or until firm.
After a week in NYC, I’m so happy to be back in my own kitchen! Still tired, so I had groceries delivered. Breakfast is toasted sourdough bread with peanut butter & my HOMEMADE POTEET STRAWBERRY RHUBARB JAM. I make this jam, every year, when Poteet strawberries are in season. Poteet, Texas is the strawberry capital of the world, don’t ya know!
Adapted from a Food.com recipe by Dannygirl
- 4 cups strawberries, crushed (can be frozen)
- 2 cups rhubarb, cut in small pieces (can be frozen)
- 5-6 cups Sugar in the Taw turbinado sugar
- 1 3 oz box of liquid fruit pectin
- Stand jars, rims and lids in hot water until ready to be filled
- Place fruit in large stock pot and stir in pectin. Bring to a rolling boil.
- Using a blender wand break up the fruit, leaving some chunks
- Add the sugar and return to a full boil and boil 1 minute.
- After 1 minute of boiling, remove from heat and immediately ladle into jars leaving 1/8 inch of space at the top. Put the rims and seals on the jars and tighten as much as possible. Invert the jars for 5 minutes and then turn upright.
- Let sit for 24 hours before serving.