we ate it as a dipping sauce with homemade chicken fingers, and as a salad dressing, but I was thinking it would also be absolutely awesome as a dipping sauce for fried green tomatoes!!
Showing posts with label condiments. Show all posts
Showing posts with label condiments. Show all posts
Thursday, June 21, 2012
spicy creamy sauce
we ate it as a dipping sauce with homemade chicken fingers, and as a salad dressing, but I was thinking it would also be absolutely awesome as a dipping sauce for fried green tomatoes!!
Wednesday, April 11, 2012
lamb kebabs with cucumber-feta relish
from real simple
I wonder if I can make this with beef or chicken? I read that this relish would go well with beef too
I wonder if I can make this with beef or chicken? I read that this relish would go well with beef too
Monday, April 2, 2012
Homemade Yogurt in the slowcooker
I've researched several recipes for homemade yogurt, experimented a tiny bit, and developed a recipe that I like:
you will need
1 crockpot (mine are around 2 1/2-3 quart)
1/2 gallon milk
1/2 cup yogurt with active cultures
1/4 cup powdered milk (to aid in thickening)
pour milk and powdered milk into crockpot and turn it on low. Set timer for 2 1/2 hours.
When the timer beeps, unplug the crockpot, set timer for 3 hours.
when the timer beeps, scoop approx. 2 cups of the warm milk into a large bowl and mix in 1/2 cup yogurt. I use a wisk to make sure it is mixed well. Then return the milk mixture to crockpot. At this point the recipes suggested wrapping the crockpot in a towel to insulate....I've had awesome luck putting the crockpot in my oven with JUST the light on. Set the timer for 8 hours. When the timer beeps (usually around bedtime around here) I put the crockpot into the fridge to chill. The yogurt is still a bit thin, perfect to use in smoothies, but We like our yogurt pretty thick so the next morning I start straining the yogurt using a colander lined with 2 paper towels. I usually let it strain until dinner time or so. We love this thick yogurt mixed with homemade granola with a healthy squirt of honey.
yields alittle more than 1 quart yogurt, a little less than 1 quart whey
Helpful hints:
*in order for the yogurt to be done by bedtime (10pm around here) it needs to be started by 8:30 am. However, this means that I can't use my oven in the evening which can be an inconvenience.
*In order for the yogurt to be ready to "culture" overnight, it has to be started by 4:30pm, then put into the lighted but cool oven at 10 pm and taken out to be chilled around 6am (it can be left in a little longer, it will just be more tangy!)
*obviously, you have to plan ahead and know that you wont be using your oven for dinner if you use it to insulate, so if the oven will be occupied, you can use beach towel insulation method, but when I did that, the yogurt was much looser, and when strained it yielded much less yogurt and much more whey. I think the warmer it is insulated, the more actual yogurt is able to culture.
*there are many websites suggesting what to do with whey (just google it)....I've been diluting it and using it in my garden on acid loving veggies like potatoes and radishes., I've also heard it is awesome to put on blueberries...I'm also trying to get my mom to use it on her hydrangeas for more brilliant color. It is also said it can be used in baking and to wash face and hair too!
*Yogurtcan also be used very nicely as a substitute for sour cream...as long as it isnt cooked....I've tried it as a sub for sour cream in a cheesecake and in beef stroganoff with less than stellar results...but as a sub in dips, or as a condiment, YUM!
you will need
1 crockpot (mine are around 2 1/2-3 quart)
1/2 gallon milk
1/2 cup yogurt with active cultures
1/4 cup powdered milk (to aid in thickening)
pour milk and powdered milk into crockpot and turn it on low. Set timer for 2 1/2 hours.
When the timer beeps, unplug the crockpot, set timer for 3 hours.
when the timer beeps, scoop approx. 2 cups of the warm milk into a large bowl and mix in 1/2 cup yogurt. I use a wisk to make sure it is mixed well. Then return the milk mixture to crockpot. At this point the recipes suggested wrapping the crockpot in a towel to insulate....I've had awesome luck putting the crockpot in my oven with JUST the light on. Set the timer for 8 hours. When the timer beeps (usually around bedtime around here) I put the crockpot into the fridge to chill. The yogurt is still a bit thin, perfect to use in smoothies, but We like our yogurt pretty thick so the next morning I start straining the yogurt using a colander lined with 2 paper towels. I usually let it strain until dinner time or so. We love this thick yogurt mixed with homemade granola with a healthy squirt of honey.
yields alittle more than 1 quart yogurt, a little less than 1 quart whey
Helpful hints:
*in order for the yogurt to be done by bedtime (10pm around here) it needs to be started by 8:30 am. However, this means that I can't use my oven in the evening which can be an inconvenience.
*In order for the yogurt to be ready to "culture" overnight, it has to be started by 4:30pm, then put into the lighted but cool oven at 10 pm and taken out to be chilled around 6am (it can be left in a little longer, it will just be more tangy!)
*obviously, you have to plan ahead and know that you wont be using your oven for dinner if you use it to insulate, so if the oven will be occupied, you can use beach towel insulation method, but when I did that, the yogurt was much looser, and when strained it yielded much less yogurt and much more whey. I think the warmer it is insulated, the more actual yogurt is able to culture.
*there are many websites suggesting what to do with whey (just google it)....I've been diluting it and using it in my garden on acid loving veggies like potatoes and radishes., I've also heard it is awesome to put on blueberries...I'm also trying to get my mom to use it on her hydrangeas for more brilliant color. It is also said it can be used in baking and to wash face and hair too!
*Yogurtcan also be used very nicely as a substitute for sour cream...as long as it isnt cooked....I've tried it as a sub for sour cream in a cheesecake and in beef stroganoff with less than stellar results...but as a sub in dips, or as a condiment, YUM!
Saturday, February 18, 2012
Sunday, January 22, 2012
Saturday, September 24, 2011
cowboy candy
from tasty kitchen
candied jalapenos
I'm scared to death to do any canning, but this recipe is intriguing, so if I plant as many pepper plants next year as I did this year, maybe I'll get brave enough to can them like this....my guess is that my Texas born husband who ate hot peppers as baby food would enjoy these....pretty sure they will blow my top off!
candied jalapenos
I'm scared to death to do any canning, but this recipe is intriguing, so if I plant as many pepper plants next year as I did this year, maybe I'll get brave enough to can them like this....my guess is that my Texas born husband who ate hot peppers as baby food would enjoy these....pretty sure they will blow my top off!
Saturday, May 21, 2011
marinated pork tenderloin with jezebel sauce
from food.com
pork tenderloin with jezebel sauce
my mom is amazing at marinades, and this is one she has made for us many times....although I am not sure this is her actual recipe, since I found it online....hopefully it is as good as hers since we are fixing it tonight!
pork tenderloin with jezebel sauce
my mom is amazing at marinades, and this is one she has made for us many times....although I am not sure this is her actual recipe, since I found it online....hopefully it is as good as hers since we are fixing it tonight!
Wednesday, March 30, 2011
Friday, June 18, 2010
pf changs chicken lettuce wraps
from recipezaar.com
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Chili's salsa
from kellyskornerrecipes.blogspot.com
CHILI'S SALSA
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
and this is not on the recipe but we add: 1/4 teaspoon cilantro and juice from 1/2 lime
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!
CHILI'S SALSA
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
and this is not on the recipe but we add: 1/4 teaspoon cilantro and juice from 1/2 lime
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!
cucumber salsa
Ingredients
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
Directions
1In a medium bowl stir together all ingredients.
2Cover and refrigerate at least one hour.
3Serve with tortilla chips.
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
Directions
1In a medium bowl stir together all ingredients.
2Cover and refrigerate at least one hour.
3Serve with tortilla chips.
Sunday, August 30, 2009
jalapeno pepper freezer jelly
Ingredients
2/3 cup jalapeño peppers, seeded and finely chopped (or more if more spice is preferred)*
2-1/2 cups bottled apple juice
1/4 cup cider vinegar
1 drop green or red food coloring
5-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE clean plastic containers and lids in boiling water. Dry thoroughly.
MEASURE exactly 2/3 cup prepared peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. (This filled up 8 of those small plastic containers with the purple screw on lids fyi) Wipe off top edges of containers; immediately cover with lids. Peppers may float to the top....the will eventually settle...don't worry about it! Let stand at room temperature 24 hours. (The recipe claims that it could take up to 1 week to set...) Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
*Remember, leaving the seeds and ribs will cause the flavor to be much hotter...I took the seeds and ribs out of at least 1/2 the peppers I used and my jelly still had plenty of ZING...but wasnt painful to eat!
****PS-This recipe didn't work for me the first time I made it....but I THINK I screwed it up in that I may have jostled it too much just after I poured it into the jars. If your jelly stays syrupy here is how to redo HALF of the recipe:
Pour 4 containers of thawed unset pepper jelly into a large bowl. Add 1 1/2 cups sugar and 3 more chopped peppers. Mix well and let sit for at least 5 minutes. In a saucepan mix 3/4 cup water with pectin and bring to a boil. Stir constantly at a rolling boil for 1 minute. Add to pepper mixture and stir 3 minutes or until sugar is dissolved. Pour into clean containers (it took 5 of the same containers this time) and allow to sit at room temperature for 24 hours. (This time it set IMMEDIATELY!!)
**My favorite way to eat this is poured over a block of cream cheese served with crackers as an appetizer! YUM!!
2/3 cup jalapeño peppers, seeded and finely chopped (or more if more spice is preferred)*
2-1/2 cups bottled apple juice
1/4 cup cider vinegar
1 drop green or red food coloring
5-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE clean plastic containers and lids in boiling water. Dry thoroughly.
MEASURE exactly 2/3 cup prepared peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. (This filled up 8 of those small plastic containers with the purple screw on lids fyi) Wipe off top edges of containers; immediately cover with lids. Peppers may float to the top....the will eventually settle...don't worry about it! Let stand at room temperature 24 hours. (The recipe claims that it could take up to 1 week to set...) Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
*Remember, leaving the seeds and ribs will cause the flavor to be much hotter...I took the seeds and ribs out of at least 1/2 the peppers I used and my jelly still had plenty of ZING...but wasnt painful to eat!
****PS-This recipe didn't work for me the first time I made it....but I THINK I screwed it up in that I may have jostled it too much just after I poured it into the jars. If your jelly stays syrupy here is how to redo HALF of the recipe:
Pour 4 containers of thawed unset pepper jelly into a large bowl. Add 1 1/2 cups sugar and 3 more chopped peppers. Mix well and let sit for at least 5 minutes. In a saucepan mix 3/4 cup water with pectin and bring to a boil. Stir constantly at a rolling boil for 1 minute. Add to pepper mixture and stir 3 minutes or until sugar is dissolved. Pour into clean containers (it took 5 of the same containers this time) and allow to sit at room temperature for 24 hours. (This time it set IMMEDIATELY!!)
**My favorite way to eat this is poured over a block of cream cheese served with crackers as an appetizer! YUM!!
Thursday, July 9, 2009
Refrigerator Pickles
courtesy my friend Cathy
Ice Box Pickles
(The quantities in this recipe fills about a quart sized container....but this recipe would be easy to double or triple or more!)
large cucumbers, sliced thinly
medium red onions, micro sliced
(hard to say how many...basically as many as it takes to layer and fill up the container you are wanting to fill)
1 rounded tsp. minced garlic
1 cup sugar
1/4 cup kosher salt
1 ½ cups apple cider vinegar
2 Tbs Pickling spices
1 tsp ground turmeric
1 tsp celery seeds
1/2 tsp ground mustard
1. Place cucumber, onion and garlic in a container of your choice...I used a plastic container with a screw top.
2. In a saucepan combine remaining ingredients. Heat and stir just until sugar is dissolved. Pour over cucumber mix.
3. Cover and chill at least 24 hours. Stir or flip occasionally to evenly distribute liquid. Store in frig for up to 1 month
**I've also heard longer....I guess it's up to you!
**I've also read in other recipes that the brine lasts for a while and if the supply of pickles gets low, just add more thinly sliced cucumbers!
Ice Box Pickles
(The quantities in this recipe fills about a quart sized container....but this recipe would be easy to double or triple or more!)
large cucumbers, sliced thinly
medium red onions, micro sliced
(hard to say how many...basically as many as it takes to layer and fill up the container you are wanting to fill)
1 rounded tsp. minced garlic
1 cup sugar
1/4 cup kosher salt
1 ½ cups apple cider vinegar
2 Tbs Pickling spices
1 tsp ground turmeric
1 tsp celery seeds
1/2 tsp ground mustard
1. Place cucumber, onion and garlic in a container of your choice...I used a plastic container with a screw top.
2. In a saucepan combine remaining ingredients. Heat and stir just until sugar is dissolved. Pour over cucumber mix.
3. Cover and chill at least 24 hours. Stir or flip occasionally to evenly distribute liquid. Store in frig for up to 1 month
**I've also heard longer....I guess it's up to you!
**I've also read in other recipes that the brine lasts for a while and if the supply of pickles gets low, just add more thinly sliced cucumbers!
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