I’ve had several people ask me for this recipe lately. It’s simple to make and keeps very well. Serve over cream cheese (with Ritz crackers) as an appetizer or as a sauce for pork, lamb or chicken. I like to eat it on ham sandwiches in lieu of mustard or mayo.
1 (1.2 ounce) can dry mustard
1 (4 ounce) jar prepared horseradish
1 (16 ounce) jar pineapple preserves
1 (16 ounce) jar apple jelly
Stir mustard and horseradish together in a medium bowl. Add preserves and jelly and mix until thoroughly blended – do not use a mixer – mix gently. Cover and refrigerate until ready to use. This sauce will keep in refrigerator for several months.
I like to store this in small vintage mason type jars and give as gifts.
7 slices bacon
2 cloves garlic, minced
4 ounces bleu cheese, crumbled
1 (8 ounce) package cream cheese
1/4 cup half and half
2 tablespoons chopped chives
Toasted almond slices
Cook bacon until brown and crispy – crumble. Combine garlic, cheese and half and half. Fold in bacon and chives. Place in a baking dish which has been coated with nonstick vegetable spray. Bake in pre-heated 350 oven for 30 minutes. Top with toasted sliced almonds and serve with crackers.
As you watch fireworks this holiday, you will want to try this delicious variation on the traditional Rotel Cheese Dip. Be careful, it’s ADDICTIVE!
2 cans Rotel Original Diced Tomatoes and Green Chilies
2 – 8oz. packages of Cream Cheese
1 lb. sausage, browned (The kind in the tube…like Jimmy Dean brand. You may use regular or spicy depending on your taste. I use regular.)
Brown sausage in sauce pan, drain drippings. Add Rotel and cream cheese cooking on medium until cheese is melted and fully combined. Serve hot and eat with Frito chips.
All families have their own version on this recipe. This is the one that was passed down to me from my Uncle Joe. My mother added red pepper flakes to make it more like an Arrabbiata gravy – spicy. This gravy is also delicious with meat balls, stuffed shells, or lasagna. I usually double this recipe.
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 or 2 carrots, grated
salt and pepper to taste
2 (32-ounce) cans crushed tomatoes
1 (6-ounce) can tomato paste
1/2 cup red wine
1 tablespoon dried oregano
1 tablespoon dried basil
2 dried bay leaves
pinch of sugar
4 tablespoons unsalted butter
In a large pot, heat oil over medium high heat. Add onion and garlic and sauté until carmelized, about 2 minutes. Add carrots, tomato paste and salt and pepper. Sauté about 5 – 10 minutes.
Add tomatoes, basil, bay leaves, sugar, and wine – simmer covered on low heat for 1 – 2 hours or until thick. Remove bay leaves. If sauce still tastes too acidic, add butter – 1 tablespoon at a time.
Filed under Autumn, Beef, Celebration, Cheese, Dip / Spread / Sauce / Seasoning, Entree, Holiday, Side Dishes / Vegetables, Spring, Summer, Winter
Do you have a Panini press? I highly recommend you get one – it takes your sandwiches to the next level. The delicious combination of warm brie, pear, honey and arugula on ciabatta makes this one of my favorite sandwiches.
Makes 4 sandwiches
- 1 (1-pound) loaf ciabatta bread (or 8 slices country bread) Also good on sourdough bread.
- 1/4 cup olive oil
- 8 ounces Taleggio cheese or brie, sliced
- 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
- 2 tablespoons honey
- Pinch salt
- Pinch freshly ground black pepper
- 3 ounces arugula or spinach or you could use my favorite, Arugula Pesto Mayo (see recipe below)
Preheat the Panini machine. Cut the ciabatta loaf into 4 equal pieces. Brush the bread on both sides with olive oil. Slice the pear or fruit of your choice.
Begin forming the sandwiches. Divide the cheese among the bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with arugula. Place the top half of the bread over the arugula and put the competed sandwich on the Panini machine golden brown and the cheese is melting. Cut the sandwiches in half and serve immediately.
Arugula Pesto Mayo
3 cups arugula, packed
1/4 cup pine nuts, toasted
1/4 cup freshly grated parmesan
1/4 cup olive oil
3 1/2 tablespoons mayo
sea salt and black pepper
Mix all ingredients in the food processor. You will have some left over for more sandwiches – yum!
Filed under Autumn, Breads, Breakfast, Cheese, Dip / Spread / Sauce / Seasoning, Entree, Salad, Side Dishes / Vegetables, Spring, Summer, Winter
I made these enchiladas for my book club last night and they really enjoyed them. I’m sorry I don’t have a picture to share. If you make this recipe, maybe you can share your picture with me?
Cilantro Lime Cream Sauce
- ½ yellow onion, 3 garlic cloves – rough chopped
- 1 stick plus 1 tablespoons butter
- 1 cup tequila
- ½ bunch cilantro plus 2 tablespoons finely chopped cilantro
- 1 pint heavy whipping cream
- Juice of 1 lime
In a small pot, add 1 stick butter and chopped onion and garlic. Cook until onion is translucent. Next add 1 cup tequila. Continue to cook over medium-high heat until the liquid is reduced by about 75%. Add to same pot ½ bunch of fresh cilantro (stems and all) and 1 pint of heavy whipping cream. For best results, don’t substitute for regular milk. Continue to cook (without scorching) until 25% reduced – sauce will begin to thicken (10-15 minutes). Now pour contents into a strainer or chinoise. I use a colander with small holes. Add juice of 1 lime, 2 tablespoons finely chopped cilantro, and 1 tablespoon butter.
It’s no secret that I absolutely LOVE avocados.
- 3 avocados
- ¼ red onion chopped
- 2 tablespoons finely chopped cilantro
- 1 plum tomato chopped
- Juice of ½ lime
Take 3 ripe avocados – ripe ones are squeezable, not mushy. Cut the avocados in half, carefully remove the seed and scoop the delicious avocado out of the skin with a spoon into a bowl. Add ¼ red onion finely chopped, 2 tablespoons finely chopped cilantro, 1 plum tomato, chopped, and the juice of ½ lime. Mash all ingredients until there are no large pieces – add salt to taste.
- White or yellow corn tortillas
- Queso Fresco cheese
- Monterey Jack Cheese, grated
- Avocado mixture
- Cilantro Lime Cream Sauce
Use white or yellow corn tortillas – flour tortillas don’t work very well, they get mushy. Warm up a couple tortillas at a time so they are easier to roll and don’t break up. (I just use a dry skillet.) Lay a tortilla out in front of you and scoop 1/3 cup of guacamole and lay it down the center of the tortilla, add 1 tablespoon cilantro lime cream sauce and 1 teaspoon of grated Queso Fresco cheese. Roll it up and place it in a baking dish folded side down. Continue doing this until the pan is full or guacamole is used up. Pour a light amount of the cream sauce over the rolled enchiladas and add grated monetary jack cheese on top, place in a 375° oven until the sauce begins to bubble a bit (maybe 10-15 minutes max). Remove from oven. Next pour some more of the sauce over them and sprinkle with Queso Fresco Cheese. Enjoy!
Salmon molded into a delectable cream cheese mixture and rolled in toasted pecans and parsley – doesn’t get better than that! This recipe is so easy, but impressive.
Smoked Salmon Dip:
8 ounces cream cheese, softened
3/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon grated onion
1 heaping teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1 1/2 cups smoked salmon, flaked or chopped
1/2 cup chopped, toasted pecans
2 tablespoons fresh parsley, chopped
Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly. Transfer to a serving bowl.
Combine the toasted pecans and parsley and sprinkle on top of the smoked salmon mixture. This recipe can be prepared up to 3 days ahead.
Smoked Salmon Roll:
Increase smoked salmon to 2 cups and eliminate the sour cream. Chill the mixture for several hours. The spread can then be formed into a log shape and rolled in the parsley-pecan mixture. Serve with assorted crackers and endive spears. Makes 3 cups.