Dips & Sauces

Salted Caramel Dipped Pears

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Did you know pears are a big deal this time of year?  

I’m not quite sure why this slipped my mind.

Maybe I never bothered to notice…

…or perhaps I have been consumed by fall’s superstar — The Apple.

My suspicion is that I have simply ignored this little gem.

How about you?

“Like a bushel and a peck and a hug around the neck…”

Granny Smith has always been the apple of my eye for autumn.

Until recently…

Pear 3

 

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When meandering through a glossy magazine this show stopper came on the scene.

And with a starring role to boot…

Continue reading →

Easy Pineapple Lime Marinade

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Pucker-up, Buttercup! Ready for an easy and delicious sweet and sour twist to your next chicken dinner?

Lime citrus gives this zippy sauce its pizazz and sets it apart from the typical bottled brand you can buy in any store. Last week I shared with you a recipe for Hawaiian Pineapple Cake I recently made that called for a can of crushed pineapple — juice reserved. Well, I saved mine to make this amazing marinade for an out of this world zesty chicken and vegetable stir- Continue reading →

Brown-Sugar Balsamic Strawberry Sauce

 

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This sweet and tart strawberry sauce is amazing! The balsamic brings out the berries naturally tantalizing flavors and the brown sugar caramelizes the syrup as it reduces while cooking. But what’s truly amazing is how fresh the chunky sauce tastes even after simmering.

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We enjoyed the thick berries and warm syrup poured over vanilla bean ice cream. I paired my sundae with a scoop of frozen pineapple yogurt which knocked my socks off. It’s just the best homemade strawberry sauce ever! But this sauce has skills and would be just as divine over brownies a la mode, as a compote in fruit crepes, and drizzled over pancakes and waffles.  It’s saucy perfection!image

Brown-Sugar Balsamic Strawberry Sauce


2 pounds fresh, hulled strawberries, chopped
1/3 cup brown sugar
4 tbsp balsamic glaze (1 cup balsamic plus 1 tbsp white or brown sugar boiled and reduced by half. Makes 8 tbsp.)

In medium saucepan over high heat, bring strawberries and brown sugar to a boil. Reduce heat to simmer for 10 minutes. Remove pan from heat, and mash berries until broken up but still chunky. Let cool for 30 minutes. Then stir in 4 tablespoons of balsamic glaze. Serve sauce over ice cream.

So good! More please. 🙂

Lisa

Asian Summer Rolls With Savory Dipping Sauce

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Asian summer rolls are the perfect salad wrapped in soft rice sheets and dipped in a spicy, sweet, savory sauce. I added red bell pepper slices for color, crunch and natural sweetness.

After searching all over my grocery store for the rice sheets, I finally found them in the healthy and organic refrigerated section.  This recipe, like so many, calls for fresh herbs and lettuce and I was able to pick them straight from my container garden, which I wrote about starting several weeks ago.   I can’t tell you how often I have snipped a few leaves for sandwiches, burgers and quick salads with one step outside the back door. Two green-thumbs up for container gardens!

Asian Summer Rolls With Savory Dipping Sauce


Dipping Sauce
1-1/4 tblsp sugar
2 tsp warm water
1/4 cup rice vinegar
1 tsp chili sauce, such as Sriracha
1 tbsp fresh lime juice
1 tsp low-sodium soy sauce
1 tbsp finely shredded carrot
1 green onion, finely chopped
Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

Summer Rolls
1 cup (approx 40) small salad shrimp, peeled and cooked (from 12 oz bag)
2 oz Vietnamese or Thai rice noodles (about 1 cup dry)
6 rice-paper rounds (about 8-1/2 inches in diameter)
1/2 red bell pepper, thinly sliced
12 fresh basil leaves
1/2 cup shredded carrot
12 large fresh mint leaves
3 red-leaf lettuce, spines removed, making 6 halves

Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel. (Rice sheets tend to stick to solid surfaces and plates.)

Place 2 basil leaves on the inner edge of the rice round, top with approximately 1/4 cup cooked rice noodles and several red pepper slices. Place 6-8 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.

Ellie Krieger from the Food Network inspired me to make these delicious, healthy Asian rolls.

They are quite easy to make by the way. I hope you enjoy them as much as we did!

Lisa

Restaurant-Style Fresh Spicy Salsa

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This salsa has a spicy hot kick that is a favorite in my house. My family and guests stand at the bowl and gobble it up with tortilla chips. I have been asked for the recipe many times and am happy to share it. The four simple ingredients are blended smooth in a mini-food processor, but you can combine and hand-stir for a chunkier version, of course. Enjoy!

Fresh Spicy Salsa


Ingredients:
1 – 14.5 can dei Fortelli Mexican chopped tomatoes
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
juice of one small lime or lemon

Serve as is or chilled in the refrigerator. Splendidus with tortilla chips or as a topping to enchiladas and other Mexican-style entrees.

Stay tuned for easy chicken enchiladas with creamy cheese sauce that I will post the recipe for soon. It’s magnifico! I hope you will Like my page on Facebook for more easy recipes and simple craft ideas.
Lisa

Roasted Salmon With Mustard-Dill Glaze

 

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Good day friends! Wow, what a weekend!!  We were busy indeed with two more graduation parties to attend, a Father’s Day celebration in-between, and a youth event for about 30 teenagers in our backyard last night. Our calendar is full for June and July, but August looks like the month we will rest and just go with the flow. Have you been busy this month at gatherings with friends and family, also?

In the meantime, my son woke up to a persistent cough, which thankfully is due to allergies and nothing more serious. It is his last week of school and I am praying he feels up to going back tomorrow so he can take his final tests, and not only finish the year strong, but enjoy these last few days with his friends before summer break.

Here is a quick recipe for baked or grilled salmon that is super easy and tasty, too. If you choose to grill the fillets first, try adding the glaze after they have been cooked to avoid burning the fish and losing the mustard-dill sauce on the hot grates.

Roasted Salmon With Mustard-Dill Glaze

4 – 4 oz center-cut salmon fillets
mayonnaise
grainy mustard
chopped dill
dark brown sugar
lemon juice
black pepper
salt
garlic powder
onion powder

Heat oven to 400 degrees. In a small dish, combine 3 tablespoons mayonnaise, 1 tablespoon each grainy mustard and chopped dill. 1-1/2 teaspoons dark brown sugar, 1 teaspoon lemon juice, and a pinch of black pepper, garlic powder and onion powder to taste. Put four 4-ounce, center-cut salmon fillets on a foil-lined baking sheet. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper and spread mayonnaise mixture over top of fillets. Roast until just cooked through, 12 to 15 minutes.

Enjoy!

Lisa

Greek Tzatziki Cucumber Sauce

 

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The best tasting, most versatile creamy Greek sauce for dipping raw vegetables, sliced pita, grilled kebabs, meats, fish, gyro sandwiches and more. It’s the same sauce used to top my most delicious Turkey Burger with Caramelized Onions ever! Burger recipe here. I love grilling soft pita then slathering this Tzatziki on them. So good and addictive!

Greek Tzatziki Cucumber Sauce


1/2 cup plain yogurt
1/4 cup plus 2 tbsp sour cream
1 tbsp fresh lime juice
1/2 cucumber cut in half, center seeds scooped out
1/4 tsp Cavender’s All-Purpose Greek Seasoning
1/4 tsp garlic powder or 1 clove garlic, minced
1/4 tsp cumin
1 tbsp chopped parsley (optional)
salt and pepper

Stir yogurt, sour cream and lime juice in a bowl until mixed. Add cucumber seeds, Greek seasoning, garlic, cumin, parsley and mix. Season with salt and pepper. Serve at room temperature, or cover and chill.  A favorite to dress most any dish!

Next week I will post the recipe for shrimp and calamari fajitas that can be topped with Tzatziki. Oh, my you don’t want to miss it. Stay tuned!

Lisa

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