Condiment
Let’s talk salad dressing for a moment. We all walk into the grocery store and get to the salad dressing aisle and have to step back and look at all of the million choices we have. Some low fat, some gluten-free, some crazy sweet, some made with tons of ingredients you don’t even know what they are! I tend to stay with the natural gluten-free choices in the refrigerator section, but I also prefer to make my own when I can. This buttermilk ranch dressing is easy to make and uses up some of those spices you have in the cabinet. This makes about two cups of dressing and is best made ahead and kept in the fridge.
INGREDIENTS
3/4 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
4 cloves of minced garlic
1/2 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon dried chives
1/2 teaspoon onion powder
Salt to taste
Pepper to taste
2 teaspoons fresh lemon juice
DIRECTIONS
In a small bowl combine buttermilk, sour cream and mayonnaise. Whisk until combined. Add remaining ingredients whisking again until well combined. Refrigerate until serving.
Serve with your favorite salad or vegetables.
Enjoy!
This recipe comes from www.theslowroasteditalian.com
I came across this recipe from a blog called “A Family Feast” and let me tell you this was an absolute favorite of ours. So much, I made it twice in one week. We were putting it on everything and dipping everything in it! I will have two more fantastic recipes that I used this sauce on but you really can use it for so many things. Grilled chicken would be delicious or anything you would use a red BBQ sauce on. I have some fun recipes using this sauce on things you might not think about!
INGREDIENTS
1 1/2 cups real mayonnaise
1/4 cup white wine vinegar
1 Tablespoon ground pepper
1 Tablespoon whole grain mustard
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 Tablespoon fresh minced garlic
2 teaspoons prepared horseradish
DIRECTIONS
Place all ingredients in a bowl and whisk to combine.
Store in an airtight container in the fridge.
Enjoy!
We ate a lot of salad this summer and this was one of our favorite dressings. It’s light and fresh and super simple to make! I like making my own dressings as I know what’s in it, no chemicals and simple fresh ingredients that most of the time I have on hand! This dressing will brighten any salad!
INGREDIENTS
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/3 cup garlic infused olive oil
Juice of one lemon
DIRECTIONS
Whisk all of the ingredients together. Store in refrigerator until ready to serve. Just before serving, give it a shake!
Enjoy!
These pickles became a family favorite from the very first taste! They are so easy, but they do need to sit in the fridge for one week before the flavor is where it is supposed to be. I tasted them each day and the flavor really changes as it sits. The first day the heat was right there in your face. Day two it was the sweetness that came through and by day three and four the flavors mellow and you get just the right amount of sweetness to the little bit of spice. I will be making these all summer! I made them last week and we have already gone through 3/4 of the jar! If you like sweet/heat you will love these!
INGREDIENTS
2 jars (32 ounces each) dill pickle slices or spears
4 cups sugar
1 Tablespoon hot pepper sauce
1/2 teaspoon red pepper flakes
3 garlic cloves, peeled
DIRECTIONS
Drain and discard the juice from the pickle jars. In a large bowl combine pickles, sugar, hot pepper sauce, and red pepper flakes. Mix well and cover. Let stand for 2 hours stirring occasionally. Spoon pickle mixture into 3 pint size jars and add one garlic clove to each jar. Cover and refrigerate for 1 week before serving. Store in the fridge for up to 1 month.
Enjoy!
We are still hot and humid in New Hampshire! I have been using my slow cooker, eating out and of course using the grill! So I came across this recipe on Facebook of all places. I love a good BBQ sauce, but I don’t make them very often. My favorite homemade sauce is made by my brother, Barry. This is not his sauce and not quite as tasty as his but if you like a simple, very sweet sauce, you will enjoy this. I made this first thing in the morning and stored it in the fridge until I was ready to grill later that day. I used this on chicken, but it would be equally good on pork chops or even grilled kielbasa!
INGREDIENTS
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/2 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Whisk together all ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer over medium heat until thickened. About 15 minutes. Let cool and store in the refrigerator until ready to use. When used as a grill sauce, grill your meat and baste with sauce in the last few minutes of grilling.
Enjoy!
