Poppy Seed Dressing

Homemade Poppy Seed Dressing….

1 medium SLICE of onion, roughly chopped

2 cups oil (don’t worry, we’re making a lot of dressing)

1 cup granulated sugar (see note for oil)

2 tablespoons grey poupon

2 teaspoons salt

1/2 cup + an extra splash cider vinegar

2 1/2 tablespoons poppy seeds

~ Roughly chop the onion slice..I use about this much

Add all the ingredients to a blender, cover and blend on low for a minute, then increase to high-speed and continue to blend for an additional 2 minutes.

Pour into a covered container and refrigerate at least two hours before serving.

AMAZING as a salad dressing, it’s just as good as a dip and even inside a sandwich wrap 

Modern Mrs. Cleaver

Peanut Honey Dressing

Team Skinny photo & recipe


KALE SALAD WITH PEANUT HONEY DRESSING

Ingredients:

1 large bunch of kale (about 12-15 stalks), washed and cut into 1/4-inch strips
Juice from 3 Lemons (about 5 TBL)
1/4 cup wine wine vinegar
1/4 cup extra-virgin olive oil
2 TBSP Honey
2 TBSP smooth peanut butter (no sugar added)   ALLERGY ALERT
1/4 cup sesame seeds
salt
freshly ground black pepper
Serves 4

Directions:
Place the kale in a large glass or stainless steel bowl,
 pour the lemon juice and vinegar over it, and toss well.
 Let sit for 3 minutes to tenderize the greens.

In medium bowl, whisk the olive oil, honey, and peanut butter to combine.
 Pour over the kale, using a spatula to scrape down the sides of the bowl if needed.

Sprinkle with the sesame seeds and salt and pepper to taste. Mix well.

BBQ SAUCE RECIPES

Photograph by Andrew Purcell


Memphis-Style Barbecue Sauce

PREP TIME:     10 minutes
COOK TIME:   20 minutes
Makes about 1 quart

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, smashed
3 cups ketchup
1/2 cup apple cider vinegar
1/4 cup packed dark brown sugar
1/4 cup steak sauce
1/4 cup Worcestershire sauce
3 tablespoons molasses
3 tablespoons yellow mustard
1/2 teaspoon ground celery seed
Kosher salt
1 to 2 teaspoons liquid smoke

Directions

Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Stir in the ketchup, 1 cup water, the vinegar, brown sugar, steak sauce, Worcestershire sauce, molasses, mustard, celery seed and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.

Photograph by Andrew Purcell

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/memphis-style-barbecue-sauce-recipe/index.html?oc=linkback

Photograph by Andrew Purcell

Texas-Style Barbecue Sauce

PREP TIME:       1 HOUR
COOK  TIME:    15 minutes

Ingredients

1 1/2 cups beef stock or broth
1/2 cup ketchup
1/2 small onion, finely chopped
2 tablespoons bacon drippings or unsalted butter
Kosher salt and freshly ground pepper

Directions

Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving.

Photograph by Andrew Purcell

North Carolina-Style Vinegar Barbecue Sauce

PREP TIME:    5 minutes

COOK TIME:   35 minutes

1 quart

Ingredients

4 ounces applewood-smoked bacon (in one piece), cut into large chunks
3/4 cup beef stock or broth
1 1/2 cups apple cider vinegar
1/2 cup white vinegar
1/4 cup packed dark brown sugar
1/4 cup ketchup
2 teaspoons red pepper flakes
1 teaspoon chipotle chile powder
Kosher salt

Directions

Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.

http://www.foodnetwork.com/recipes/food-network-kitchens/memphis-style-barbecue-sauce-recipe/index.html

BBQ SAUCE RECIPES

BOTTOM left going clockwise:

1. Peach-Mustard BBQ Sauce

2. Kansas City-Style BBQ Sauce

3. Sweet & Sour BBQ Sauce

4. Chile-Coffee BBQ Sauce

5. Cola BBQ Sauce
 http://www.foodnetwork.com/recipes-and-cooking/5-great-barbecue-sauces/index.html?oc=linkback

Kansas City-Style BBQ Sauce

PREP TIME: 15 Minutes

COOK TIME: 35 Minutes

Makes about 1 quart

Ingredients

2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
6 cloves garlic, smashed
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons English-style dried mustard
1 teaspoon freshly ground black pepper
1 bay leaf

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Cola Barbecue Sauce

PREP TIME: 10 minutes

COOK TIME: 50 minutes

2  CUPS

Ingredients

4 cloves garlic, peeled
1/4 teaspoon kosher salt, plus a generous pinch for the garlic
3 cups cola
1 1/2 cups ketchup
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 slightly heaping tablespoon chili powder
1 teaspoon freshly ground black pepper, plus additional for seasoning
1/2 teaspoon hot sauce, plus additional for seasoning
1/4 teaspoon ground allspice
1 1/2 tablespoons freshly squeezed lime juice

Directions

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.

Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.

Chili-Coffee BBQ Sauce

PREP TIME:    45 minutes

COOK TIME: 15 minutes

1 Quart

Ingredients

3 guajillo chiles
3 mulato chiles
1/2 medium onion, cut into wedges
6 cloves garlic, unpeeled
2 tablespoons corn oil
1 cup tomato puree
1 cup strong black coffee
1/4 cup turbinado sugar
1 tablespoon kosher salt, plus additional for seasoning
1 teaspoon dried oregano, preferably Mexican
Pinch ground cloves
Pinch cumin
2 teaspoons cider vinegar

Directions

Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.

While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in vinegar and season with salt to taste.

Cook's Note: For this recipe, we prefer Mexican oregano. It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce

Sweet & Sour BBQ Sauce-Asian
PREP TIME:      5 minutes

COOK TIME:  7 minutes

1   3/4 CUPS

Ingredients

2 tablespoons peanut oil
2 cloves garlic, chopped
2 tablespoons finely grated peeled fresh ginger
1/2 cup dry sherry
1/2 cup hoisin sauce
1/2 cup ketchup
1 1/2 teaspoons Vietnamese chili-garlic sauce
2 teaspoons soy sauce
2 teaspoons dark sesame oil

Directions

Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chili-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool. 

Peach-Mustard BBQ Sauce

PREP TIME:      10 minutes

COOK TIME:      8 minutes

1    1/4 CUP

Ingredients

3 tablespoons unsalted butter
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup peach jam or preserves
1 tablespoon bourbon
1/2 teaspoon kosher salt

Directions

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end—uncooked—to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Copyright © 2005 Television Food Network, G.P., All Rights Reserved
http://www.foodnetwork.com/recipes-and-cooking/5-great-barbecue-sauces/index.html

BUTTERSCOTCH ICE CREAM TOPPING

EASY BUTTERSCOTCH ICE CREAM TOPPING
¼ cup butter
1¼ cups light brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, corn syrup and salt.

Stirring constantly, keep your heat very low until everything is melted and smooth then raise the heat to a medium low setting. Bring to a gentle boil (keep stirring) and boil for 1 minute.

Remove from heat and cool for five minutes. Stir in evaporated milk and extracts, mix until everything is very smooth.

Store in fridge (keeps for a couple weeks if it lasts that long). Tastes great cold or warm.

Body+Soul, September Fall 2008              

Mango Salsa

recipe whole living.com    

PREP TIME: 15 minutes

Serves 4- 6

Ingredients

• 1 mango, peeled, pitted, and cut into 1/4-inch pieces (about 2 cups)
• 1 small red onion, chopped
• 1/2 cup packed, fresh cilantro leaves, chopped
• 1 serrano or jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
• 1 tablespoon fresh lime juice
• Coarse salt
• Baked tortilla chips, for serving

Directions

1. In a medium bowl, combine mango, onion, cilantro, chile, and lime juice; season with salt. Serve with tortilla chips.
   

Cook's Note

Store in an airtight container in the refrigerator for up to one night.

Homemade Salad Dressing Recipes

Photo By Tim Nauman

Oil. Use extra virgin olive oil with a bright, fruity flavor. Often, the darker green the oil is, the better its flavor. Many farmer’s markets and grocery stores have olive oil tasting stations. Test a few and pick your favorite. If the oil tastes good on plain bread, it’ll be great on greens. The bold flavors of sesame and nut oils also stand out in homemade dressings.
Vinegar. Wine vinegars are classic in vinaigrettes, but ciders and balsamics work well, too. Opt for an aged balsamic if you want a rich, sweet dressing.
Salt. Sea salt is much more flavorful than table salt, and a coarse grind adds texture to dressings. Try various flavored or smoked salts for different effects.
Pepper. You can experiment with any of the many kinds of peppercorns, but the key to delicious seasoning is always freshness. Buy whole peppercorns and use a grinder.
Garlic and Herbs. Be generous with seasonally available fresh herbs, and add finely diced fresh or roasted garlic to taste.
Additional seasonings. Play around to find the combo that’s destined to become your signature household recipe. Classic standbys include mustard, sugar, olives, anchovies, smashed berries and various cheeses. Add a little of something that entices you, taste and adjust. You might consider substituting citrus juice for vinegar or bacon grease for oil.

Roasted Tomato Vinaigrette

This chunky homemade salad dressing is sweet, savory and complex, and it’s great hot or cold.
1/2 cup plus 2 tablespoons extra virgin olive oil
1/4 cup plus 1 tablespoon aged balsamic vinegar
1 tablespoon garlic, minced, divided
1/2 tablespoon unrefined sugar
1 teaspoon sea salt
1 teaspoon white pepper
1 small sweet pepper, diced
1 small red onion, diced
About 5 baseball-size tomatoes (or a similar quantity of different sizes)
1 teaspoon Tabasco sauce
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme leaves
1. Whisk together 2 tablespoons oil, 1 tablespoon vinegar, 1/2 tablespoon garlic, sugar, salt, white pepper, sweet pepper and onion. Cut tomatoes in half and toss them with oil mixture. Marinate at room  temperature for 20 minutes.
2. In a separate bowl, whisk together remaining oil, vinegar and garlic, then add Tabasco sauce, basil and thyme. Refrigerate oil-vinegar mixture.
3. Heat oven to 375 degrees. Place tomatoes cut side down in a glass dish. Pour the liquid from their marinade over them, and roast for about 25 minutes for large tomatoes, or about 10 minutes for small tomatoes. The skins will wrinkle and pull away from the flesh. Remove from oven and let tomatoes cool, then slip off and discard skins, and dice tomatoes into bite-size pieces.
4. Scrape everything from the baking dish into the refrigerated oil and vinegar mixture, then add tomatoes. Stir and let sit for at least 5 minutes before serving. Makes about 1 cup 

Roasted Shallot Blue Cheese Vinaigrette

You’ll want to spring for your favorite blue cheese—it’ll be the star. If you don’t have a favorite already, try bold Rogue Smokey Blue or creamy Jasper Hill Bayley Hazen Blue. It’s best to serve a dressing this bold with mild-flavored greens.

2 medium shallots, peeled
2 cloves garlic, peeled
3 tablespoons extra virgin olive oil, divided
4 ounces creamy blue cheese
3 tablespoons white wine vinegar
1 teaspoon fresh tarragon leaves
1 teaspoon fresh parsley
1 teaspoon sweet paprika
1 teaspoon mustard powder
Sea salt and fresh black pepper, to taste

1. Set shallots and garlic cloves inside a square of foil and pour a tablespoon of oil over them. Fold foil tops together, forming a packet. Roast in a 350-degree oven for 20 minutes or until shallots are soft to the touch. Set foil packet aside to cool.

2. Puree all ingredients except remaining oil, then slowly add oil while blending. Season with salt and pepper. Makes about 1 cup. 

Rhubarb Vinaigrette

This thick sweet-and-sour homemade salad dressing adds a toothsome quality to tender greens. It’s complemented perfectly by crumbled goat cheese and toasted nuts.

1 to 1 1/2 cups water
1/4 cup honey
4 stalks rhubarb, cut into thin slices
1/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste

1. Heat water and honey over medium heat. When mixture begins to boil, add rhubarb and boil five minutes more, stirring often. Stir in vinegar and lemon zest, and cook 5 to 10 more minutes, until dressing is reduced by about half. Remove from heat, and let cool slightly.

2. Whisk olive oil into dressing. Season with salt and pepper. Serve warm or cold. Makes about 2 cups. 

Garlicky Green Goddess Vinaigrette

This garlicky take on the classic dressing is perfect over crisp romaine and is best prepared at least a day in advance. Feel free to experiment with a variety of fresh herbs.

Zest and juice of 1 small lemon
1 small ripe avocado, peeled and pitted
3 garlic cloves, peeled
1 medium shallot, peeled
2 to 4 anchovies
1/2 teaspoon sugar
2 tablespoons white wine vinegar
2 tablespoons each fresh parsley, tarragon, cilantro, basil
3/4 cup extra virgin olive oil
1/4 cup cream
Coarse sea salt and freshly ground pepper, to taste

1. Purée all ingredients except oil, cream, salt and pepper. After ingredients are mixed, slowly add oil in a stream while processing.

2. Transfer to a bowl and whisk in cream. Season with salt and pepper. Makes about 2 cups.

Read more: http://www.motherearthliving.com/cooking-methods/homemade-salad-dressings.aspx?ViewAll=True#ixzz2Sd9t9n4L

Lemon Sauce for Lemon Chicken

bing  .  com

LEMON SAUCE FOR CHICKEN

Lemon Sauce (For Lemon Chicken)

1    Pkg.     Lemonade Cool-Aide
1 1/2 C.    Cold Water
1/2    C.    Lemon Juice
1/2     C.     Sugar 
1/3    C.    Corn Starch
1        Lemon to juice and make zest
        Yellow Food coloring
Bring all ingredients to a boil. It will thicken and turn translucent. Then add a couple drops food coloring to brighten it up.

Apple Butter N Crock Pot

Slow Cooked Apple Butter

Gina's Weight Watcher Recipes 
Servings: 16 • Serving Size: 2 tablespoons 

• 2.5 lbs (6 large) apples, peeled, cored, finely chopped (I used honeycrisp and gala)
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp allspice
• 1/8 tsp nutmeg

Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover and cook on low 10 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and puree with an immersion blender. Cook on high uncovered 1-2 hours.
Spoon into sterile jars, or containers and refrigerate.
Makes 2 cups.
http://www.skinnytaste.com/2010/11/slow-cooked-apple-butter.html

Applesauce Crock Pot

Dinner tonight - pork chops and apple sauce. Recipe coming soon!


Crock Pot Applesauce
Skinnytaste.com
Servings: 12 • Size: 1/4 cup • 

Ingredients:

• 8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.)
• 1 strips of lemon peel - use a vegetable peeler
• 1 tsp fresh lemon juice
• 3 inch cinnamon stick
• 5 tsp light brown sugar (unpacked) - or agave

Directions:

Peel, core, and slice the apples. 

Place them in the slow cooker. Add the cinnamon stick, lemon peel and brown sugar. 

Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce.  Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.

Makes 3 cups
http://www.skinnytaste.com/2011/10/crock-pot-applesauce.html

Pear Cranberry Sauce

Cranberry Pear Sauce
Skinnytaste.com
Servings: 13 • Size: 1/4 cup • 

Ingredients: 

• 12 oz fresh or frozen cranberries
• 2 ripe pears, peeled and cored, cubed small
• 1/2 cup agave (or honey to taste)
• 1 cup water

Directions:

Bring all the ingredients to a boil on high heat in a medium saucepan.

When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating.Serve chilled or room temperature. Makes 3 1/4 cups.
http://www.skinnytaste.com/2011/11/cranberry-pear-sauce.html

BBQ Sauce

Homemade Kansas Style BBQ Sauce
Skinnytaste.com 
Servings: 17 • Size: 2 tbsp • 

Ingredients:

• 1 1/3 cups tomato sauce
• 1/3 cup tomato paste
• 1/3 cup honey
• 1/2 cup + 3 tbsp red wine vinegar
• 1/4 cup molasses (unsulfured)
• 2 tsp all natural hickory liquid smoke (Colgin)
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp ground cinnamon
• 1/8 tsp chili powder

Directions:

In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occasionally. Let it cool and store in the refrigerator until ready to use.

For using on grilled meat, brush onto chicken, pork or beef the last 10 minutes of cooking.

Makes 2 cups + 2 tbsp

http://www.skinnytaste.com/2012/04/homemade-kansas-style-bbq-sauce.html

Avocado Dressing

AVOCADO DRESSING

Caesar Avocado Dressing

 2/3 cup dressing approx.
Ingredients:

1/4 cup mayonnaise
1 ripe avocado
juice of 1 lemon
1 clove garlic, minced
salt & pepper, to taste
olive oil and/or water {optional}

Directions:
In the bowl of a food processor or small food chopper, 

 mayonnaise, avocado, lemon juice, garlic, salt and pepper. 

Blend until smooth. Stream in oil or water to get desired consistency. 

Toss with caesar salad and serve

 photo credits laurenslatest

 photo credits laurenslatest

http://www.laurenslatest.com/caesar-avocado-dressing/