In a medium bowl, combine the sour cream and cream cheese, stirring until smooth. Add the onion powder, salt, parsley, dill, and chopped pickles. Stir to combine. Refrigerate until serving. Serve with chips or fresh vegetables.
Mix all ingredients together in a small bowl except olive oil and balsamic vinegar. When ready to use, mix 1 tablespoon of mixture with olive oil. If desired, add balsamic vinegar. Serve with slices of crusty bread.
The remaining dry mixture can be stored in your pantry for up to 6 months.
Combine all ingredients in a large bowl and whisk to combine. Pour into a lidded container or mason jar and chill in the fridge for a few hours before serving.
Place ingredients in a medium bowl and stir to combine. Keep in refrigerator until ready to use.
To a tall, plastic container, add the onion, chilis, vinegar, water, and sugar. Mix gently and allow to sit for at least 10 minutes. Great with pho soup.
In a bottle, combine all ingredients. Cap and shake until thoroughly mixed.
Combine all ingredients in a bowl and mix thoroughly. Salt should be added to taste. Seeds can be left in the serrano peppers for additional heat.
Mix thoroughly and serve with fish sticks.
Mix thoroughly and serve with shrimp.
Add all ingredients to a food processor and blend for 30 seconds or until smooth.
*Can substitute with strawberries
Preheat oven to 450F. Cut the wooden ends off the asparagus spears. On a sheet pan, lay the spears side by side. Drizzle with olive oil, salt, and pepper. Place in preheated oven for about 10 minutes. Use a fork to check for doneness, as the thickness of the spears will determine how fast they cook through. Spears should be tender, but not mushy.
While asparagus is baking, combine together the mayonnaise, lemon juice, white wine vinegar, garlic, and crushed red pepper flakes in a small bowl. Add salt and pepper to taste. Mix until well combined.
Place the asparagus spears on a serving plate with the aioli served on the side or drizzle directly on top, if desired. Serve immediately. Enjoy.
Combine all ingredients except cornstarch in a medium bowl. Stir well and transfer to a saucepan, leaving about 1/4 cup behind in the bowl. Add the cornstarch to the bowl, using the remaining liquid to mix until the cornstarch is dissolved, forming a slurry. Add the cornstarch slurry to the saucepan. Bring the sauce to a boil, stirring often. Reduce the heat to medium and continue to cook and stir for another 5 minutes. Remove from the heat and allow to cool. Sauce will thicken as it cools. Store in the refrigerator when not in use.
Combine lime juice and powdered sugar in a small bowl, whisking until the powder is fully incorporated/dissolved. Add the corn syrup and mayonnaise and whisk to combine. Refrigerate when not in use.
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Stir all ingredients in a small bowl until fully combined. Refrigerate until ready to use.
Remove the husks from the tomatillos and rinse thoroughly. Remove the outer layer(s) and ends of the onion and cut into quarters. Add the tomatillos, onion, serrano peppers, and garlic to a large pot and add enough water to barely cover them (when pressed down—they will float).
Bring to a boil and then reduce heat to low and allow to simmer for 10 minutes. You may need to flip the tomatillos and simmer an additional 5 minutes until they’re a uniform color. Transfer the ingredients to a blender with a slotted spoon. Add the cooking water until the blender is full and discard the rest. Add the cilantro and blend until smooth.
Add vegetable oil to the pot and heat on medium-high until it starts to sizzle. Carefully pour the blended salsa back into the pot. Reduce the heat to low and simmer for 20 minutes. Add the salt and adjust if necessary (you will likely need at least double the salt, but start low and add slowly. The finished result should be salty on its own so it flavors whatever it is used on). If the salsa is too runny, simmer until it reaches the desired consistency. If too thick, add water 2 tablespoons at a time. Great on tacos, breakfast burritos, and more!
Refrigerate and use or freeze within 3 days.
*If you need less heat, remove the seeds.
Add the oil to a pan over medium heat. Add the garlic and saute until fragrant. Add the hoisin sauce, peanut butter, and water. Whisk until fully combined. Bring to boil, and then immediately turn off the heat and pour the sauce into a heat-safe bowl. The sauce will thicken slightly as it cools.
Portion into dipping bowls and sprinkle ground peanuts on top. Serve with Vietnamese spring rolls.
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Add all ingredients to a bowl and mix thoroughly. Serve with Vietnamese spring rolls.
In a blender, add all of the ingredients. Add 3 to 4 tablespoons water, as needed, and blend to a smooth consistency. Add more salt, if needed, to taste.
The chutney can be stored in the refrigerator for 3-4 days.
*you can use table salt if black salt is unavailable.
Add the tamarind paste, water, and sugar to a medium saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and allow to cool for 20 minutes. Puree in a food processor or blender until smooth. Strain through a fine mesh sieve, reserving the liquid in a bowl below. Whisk all remaining ingredients into the tamarind liquid.
The chutney can be stored, refrigerated, for up to 3 months.
Peel the cucumber and slice in half lengthwise. Use a spoon to scoop out the seeds. Chop in a food processor until almost smooth. Transfer to a bowl, add a pinch of salt, and allow to sit while you prepare the rest of the sauce.
Peel the ginger and blend in the food processor until pureed. In a small bowl, combine the ginger, yogurt, coriander, cumin, and salt. Roughly chop the cilantro and add to the bowl. Stir to combine.
After the cucumber has been sitting for at least ten minutes, press it into some paper towels or a cheese cloth to extract as much moisture as possible. Add it to the sauce and stir to combine.
The raita should keep in the refrigerator for approximately 5 days.
Melt butter in a small saucepan over medium heat. Add the honey and cinnamon and stir well to combine.
Preheat the smoker (use pecan chips) or your grill to 250F. While the smoker is heating, chop the Velveeta, pepper jack cheese, jalapenos, and white onion and set into a 9×13 aluminum pan.
Brown the chorizo/sausage in a skillet over medium high heat. Strain out any excess grease. Add to the 9×13 aluminum pan along with the Rotel tomatoes and garlic.
Place in the smoker for 1 1/2 to 2 hours, stirring occasionally. Cook until the cheese is fully melted. Stir well to combine once all the cheese is melted and serve.
Add the cucumber and garlic to a food processor or blender. Blend until almost smooth (can be a little chunky) and pour into a medium bowl. Use paper towels to press out as much moisture as possible. Mix with the dill, yogurt, and lemon juice. Add salt and pepper to taste. Best if left to sit in the fridge for a day before eating.
Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes. Add garlic and crushed red pepper flakes and sauté for an additional 1-2 minutes, stirring frequently.
Add the tomatoes, oregano, salt and black pepper, and stir to combine. Allow to cook for 3-5 minutes. Stir in the fresh basil sprigs. Bring the sauce to a simmer. Reduce the heat to medium-low, cover, and continue to simmer for 20-30 minutes, stirring occasionally.
Remove and discard the basil. Taste and season the sauce with salt and pepper, as needed. Serve the sauce warm and enjoy!
Combine all ingredients except the cornstarch in a saucepan over medium heat. In a small bowl, combine the cornstarch with 1/4 c of water to create a slurry. Add to the sauce mixture and stir until the sauce thickens.
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In a saucepan, mix all ingredients except the corn flour and water and bring to a boil. In a separate bowl, whisk together the corn flour and water. Pour into the sauce and stir to combine. Allow to return to a boil, stirring regularly, so that the sauce thickens. Remove from heat and allow to cool. Store in the refrigerator.
Combine all the ingredients in a small bowl and whisk together until thoroughly combined.
Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.
Gradually whisk in pan drippings. Bring to a boil, then reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley and season with salt and pepper to taste.
In a large saucepan, combine all ingredients and stir to mix thoroughly over medium-high heat. Cook for 5-10 minutes. Allow to cool and pour into bottles.
Combine butter, buttermilk, and sugar in a large saucepan. Bring to a boil for 2 minutes. Remove from heat and add baking soda.
In food processor or blender, pulse tomatoes and juice. Take half out and pour into large bowl. Add the rest of the ingredients and pulse until the salsa reaches the desired texture. Pour into the large bowl and mix all together.
Best if left in the fridge for a day before eating (especially if you want more heat).
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Whisk all ingredients together in a small bowl, or shake up in a sealed jar. Add sliced green onions to garnish, if desired. Leftovers can be refrigerated in an air tight container for two weeks.
Puree jalapeños, tomato and cilantro. Combine with sour cream and guacamole in a blender. Blend until smooth, adding water slowly to obtain desired consistency. Add blue food coloring to desired shade of green.
Serve with tortilla chips.
1 c Buttermilk ranch
1/4 c White vinegar
3 T taco seasoning
Blend ingredients together or shake in a dressing bottle. If desired, puree jalapeño and onion and add to dressing.
¼ c white vinegar
1 t poppy seeds
¼ t salt
½ c vegetable oil
¼ c sugar
1 ½ t dehydrated onion
1 ½ t prepared mustard
Mix all ingredients (except oil) until sugar is completely dissolved. While beating on high, speed drip 2-3 drops of oil into mixture. Gradually add remaining oil in a thin stream to complete emulsification.
½ c butter
3 beaten egg yolks
1 T water
1 T lemon juice
Dash salt
Dash white pepper
Cut the butter into thirds and bring it to room temperature. In the top of a double boiler, combine egg yolks, water, lemon juice, salt and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens (about 2 minutes more). Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1-2 tablespoons hot water.
Makes ¾ cup.
Combine butter and cream in saucepan over medium heat. Add parmesan cheese and stir until completely melted, scraping the bottom to prevent burning. Bring to a boil and then immediately reduce to a simmer. Add garlic powder, onion powder, salt, and parsley. Stir to combine and serve.
**For some greens, cook chopped kale in olive oil, salt, and pepper until wilted. Add to fettuccine alfredo.
