Chipotle Blue Sauce

This is an excellent sauce to change up your steaks or roasts.  

5 oz soft blue cheese, cubed

3 1/2 tablespoons herb garlic butter (1/2 stick), cubed

1 cup yogurt blue cheese dressing

2 teaspoons chipotle pepper sauce

Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook, and stir for 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roasts, steaks & fajitas.

I don't remember where I came across this recipe back in 2015, but this is one sauce I use from time to time.

Picture Growing Up Bilingual

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Southern Potato Sauce

 

Yes potato sauce and it is out of this world. Simple recipe with simple ingredients. Serve on baked potatoes, boiled potatoes, or other types of potatoes of your choice. 

1 Vidalia onion, chopped

¾ cup sour cream

¼ cup mayonnaise

Paula Deen Silly Salt, to taste

Add all ingredients together in a bowl, and stir to combine.

No Silly Salt, season with salt and pepper or seasoning salt of your choice. Add parsley for color. A Paula Deen Recipe, find it here.

Photo Credit,  find it here.

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White BBQ Sauce

 

Are you looking for something different than the normal BBQ sauce? I was and I found this delicious sauce. Creamy with a little tang and you can season it a lot or a little.

1 cup mayonnaise

1/3 cup apple cider vinegar

3 teaspoons water

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon hot sauce

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

It's that simple.

A Southern Living Recipe Here

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Best Friends Marinade

Use this marinade for beef, chicken, or pork to make kabobs. Works well with London Broil or Flank Steak. This recipe was given to me by Kit Marsac, longtime school friend, and maid-of-honor.

Published in Crystal River Christian Church Cookbook

1/2 cup soy sauce

3 tablespoons honey

2 tablespoons vinegar

1 tsp ginger

3/4 cup of Canola Oil (cooking oil)

Mix together all ingredients except oil till well mixed. Then add oil and mix again. Let meat marinate in a covered dish or a large Ziploc bag for at least 4 hours.

I use a Ziploc bag it makes clean up much easier.

Picture by Food Network

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Slow-Cooker Cranberry Sauce

 

It wouldn't be the holiday dinner without cranberry sauce. This recipe frees up your time because it is cooked in a slow-cooker. The sweet-tart taste you love and expect from the fresh and dried cranberries make a deeper complex cranberry sauce flavor.

2 (12-oz.) packages fresh cranberries

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup fresh orange juice

2 tablespoons grated fresh ginger

1 cup sweetened dried cranberries

1 tablespoon orange zest

Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2- to 4-qt. slow cooker.

Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

A Southern Living Recipe

Photo Credit Iain Bagwell

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Fillet with Peppercorn Sauce

Peppercorn, Dijon mustard, brandy, heavy cream, bouillon & butter a delicious sauce to add to your favorite filet

Steaks:

8 whole beef fillets or other good steaks

Lemon pepper

Seasoned salt

Freshly ground black pepper

Melted butter

Sauce:

4 to 6 tablespoons tri-color peppercorns, crushed

4 tablespoons butter

1 beef bouillon cube

4 to 6 tablespoons Dijon mustard

1 cup brandy

1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

This recipe is from The Pioneer Woman. This sauce sounds so amazing. It's going to be a new fav in our house.

Ree Drummond Recipe

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Homemade Gravy

Wonderful rich homemade gravy. 

1/4 pound (1 stick) unsalted butter

1 1/2 cups chopped yellow onion (2 onions)

1/4 cup flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Defatted turkey drippings plus chicken stock to make 2 cups, heated

1 tablespoon Cognac or brandy

1 tablespoon white wine, optional

1 tablespoon heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Recipe  & Picture INA GARTEN

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Perfect Turkey Gravy

An easy and homemade rich taste doesn't get any better than this.

1 package of Turkey Gravy Mix (McCormick)

1 tablespoons flour

1 1/2 cups cold water

1/2 cup turkey pan drippings or turkey broth

1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)

Picture McCormick

Recipe McCormick

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Herbed Buttermilk Ranch Dressing Recipe

You’ll never buy the bottled stuff again. It’s a great, basic recipe, and it can be adapted into three different versions—Lemony Ranch, Blue Cheese Ranch, and Avocado Ranch. Drizzle over salads or use for dipping.

1 cup buttermilk

1/4 cup mayonnaise

1/4 cup sour cream

1 small garlic clove, pressed

2 tablespoons minced shallot

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoons finely chopped fresh chives

1 teaspoon kosher salt

1 teaspoon whole grain Dijon mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon hot sauce

Combine all ingredients in a 1-qt. glass jar with a tight-fitting lid. Cover and shake vigorously to blend. Chill 30 minutes. Refrigerate in covered jar up to 1 week. Shake well before serving.

TRY THESE TWISTS:

Lemony Ranch: Prepare Herbed Buttermilk Ranch Dressing as directed, adding 1/4 cup fresh lemon juice, 3 Tbsp. extra virgin olive oil, and 2 tsp. honey to jar before shaking.

Makes about 2 cups. Active: 20 min., Total: 50 min.

Blue Cheese Ranch: Prepare Herbed Buttermilk Ranch Dressing as directed, adding 2 oz. mashed blue cheese, 2 oz. crumbled blue cheese, 2 tsp. chopped chives, 1/2 tsp. ground black pepper, and 1/2 tsp. paprika to jar before shaking.

Makes about 2 cups. Active: 20 min., Total: 50 min.

Avocado Ranch: Prepare Herbed Buttermilk Ranch Dressing as directed, adding 1 ripe mashed avocado, 2 Tbsp. minced jalapeño pepper, 2 Tbsp. hot sauce, 4 tsp. fresh lime juice; and 1/2 tsp. kosher salt to jar before shaking.

Makes about 2 1/2 cups. Active: 20 min., Total: 50 min.

Southern Living Recipe

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Bolognese Sauce

A simple meat sauce that beats jar sauces.

1/4 cup extra-virgin olive oil

1 medium onion, coarsely chopped

2 garlic cloves, peeled and coarsely chopped

1 celery stalk, coarsely chopped

1 carrot, coarsely chopped

1 pound ground chuck beef

One 28-ounce can crushed tomatoes

1/4 cup flat-leaf Italian parsley, chopped

8 fresh basil leaves, chopped

Salt and freshly ground black pepper

1/4 cup freshly grated Pecorino Romano

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

Recipe from Giada De Laurentiis

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Anytime Turkey Gravy

Not cooking a whole turkey but still, want homemade turkey gravy? This quick recipe calls for sautéing turkey wings and necks with some veggies and then simmer the mixture with canned chicken broth. Finish it off with poultry seasoning, sage, chopped parsley and a little bit of flour.

Makes about 2 1/2 cups

2 1/2 pounds dark meat turkey pieces (wings and necks)

2 tablespoons vegetable oil

1 medium onion, chopped

2 celery ribs, chopped

1 (49.5-oz.) can chicken broth

1/2 cup chopped fresh parsley

1/3 cup butter

1/3 cup all-purpose flour

1/2 teaspoon freshly ground pepper

1/2 teaspoon poultry seasoning

1/4 teaspoon rubbed sage

Cook turkey pieces in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes on each side or until lightly browned. Add onion and celery, and sauté 4 minutes. Gradually stir in chicken broth, stirring to loosen particles from bottom of skillet; stir in parsley. Bring to a boil; cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding solids.

Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until mixture is golden and smooth. Gradually whisk in broth mixture; increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 to 20 minutes or to desired thickness. Stir in remaining ingredients.

Southern Living

NOVEMBER 2007

Make Ahead: Easy, homemade Simple Chicken Stock adds loads of flavor to our Make-Ahead Gravy. Pour cooked gravy into quart-size zip-top plastic freezer bags; seal and lay bags flat on a baking sheet. Place in freezer. Once frozen, the bags are easily stockable. Thaw three to four days in the fridge before reheating on the stovetop.

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