Jump to Recipe This tangy dressing is perfect for a light summer salad. The finely diced pepperoncini give a slight bite and the dill compliments them nicely.I served this dressing over a simple tossed garden salad. I knew that my husband would love this dressing because he eats pepperoncini every chance he gets. What I didn’t expect was for one of my sons to go crazy over this. He tasted the dressing; then poured it all over his salad...
Spicy barbecue sauce with enough heat to bite the back of your throat and just barely sweet enough to balance that heat, this is the sauce I was craving. My family loves spicy barbecue sauces. I’ve played with a few recipes this year. I found this delicious Homemade Barbecue Sauce a few months ago and we love it. I like my barbecue sauce on the thicker side with just a little sweetness and that sauce fit the bill. It’s become one...
I have a sweet friend who was diagnosed a few years ago with allergies to both gluten and casein. In that time, the one thing that she has missed more than anything else is sour cream. There are substitutes for wheat and lots of things to use in place of milk, but it is very difficult to replace the creaminess of sour cream. Until she commented on it, I really hadn’t thought about how unique so many dairy products really are. I am not...
In honor of a new recipe that I am very excited to share tomorrow afternoon, I am sharing this dipping sauce today. I’m not typically a mustard loving girl and I really enjoyed this sauce. Just a hint of honey to sweeten it and it goes well with just about anything. My kids have been dipping their vegetables into it all week and they’ve already requested that I make it again. The flavors in this dressing improve after...
After several years of ordering the Fuji Apple Chicken Salad at Paradise Bakery every single chance I was given; I decided to make my own version. Over the past month, I have made several different apple vinaigrettes and this one was my favorite. The dressing is sweet and a little bit tart. It is just thick enough to coat the salad and provide extra flavor in every bite.Get New Recipessent to your inbox!Sign me up!We never share your...
My love of homemade salad dressings and other condiments is a well documented fact, as evidenced here. For this salad, I wanted a dressing that would be both dairy free. I really enjoyed the sweetness of the maple syrup and honey combined with fresh lemon juice and champagne vinegar.This dressing worked perfectly with one of my favorite salads: spring mix, white nectarines, berries and almonds. It is a variation on...
While I was making honey butter the other day to go with our cornbread; I remembered the abundance of vanilla beans in my pantry. (I found a great deal on them last year when I started making extract and I bought a bunch of them at that time.) Whipped honey butter is made even more delicious with the addition of vanilla. Use a vanilla bean if you have it, the flecks of vanilla bean in the honey butter are irresistible. Get...
Sweet cranberry sauce with just enough heat to warm your mouth and leave a tingle on your tongue was exactly the twist I was looking for this year. I made Homemade Cranberry Sauce for the first time a few years ago and the whole family loved it. I surprised my husband this year by changing up the traditional sauce for something with a bit of heat. He and my oldest son both really liked this kicked up version. Cranberry sauce is the...
For years, I avoided red sauce with my Mexican foods. I was certain I just didn’t like it. In a pinch, I would use a store-bought red sauce, but I typically stuck with my favorite green chile in place of red. While visiting my sister in New Mexico, she gave me red sauce from her freezer to use in the enchiladas that we were making. That was when I discovered the difference between a homemade sauce and a canned version. This sauce is...
Green Chile Sauce is a staple ingredient in many homes in New Mexico. At it’s most basic, it’s simply pureed green chiles that are added to any number of dishes. However, with just a little extra effort, the green chile flavor is made even better with a handful of spices and a little bit of time on the stove. I like to make large batches of this sauce and stash it in the freezer for anytime we’re craving Mexican food. The question “Red...
