Tag: Sauce

BBQ Sauce, Sweet-Heat With a Hint of Smoke

Ingredients

  • 2 Cups Ketchup (No fructose)
  • 1/2 Cup White Vinegar
  • 1/3 Cup Dark Brown Sugar
  • 1/3 Cup Molasses
  • 1 Tsp Cayenne
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Worcestershire
  • 1/2 Tsp Liquid Smoke
  • 1/2 Tsp Ground White Pepper
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Chili Powder

Directions

  1. In a medium sized bowl, combine all of the ingredients and mix well with a whisk.
  2. Place the mix in a jar, bottle, or whatever you have to store the sauce.
  3. Best to prepare at least 1 day in advance of use to maximize the flavors.

Classic Marinara

Ingredients

  • 28 Oz Crushed Tomatoes (Large Can)
  • 1/2 Yellow Onion – Diced
  • 2 Tbs Extra Virgin Olive Oil
  • 3 Garlic Cloves – Minced
  • 1 Tbs Dried Oregano
  • 1 Tbs Dried Basil
  • 1 Tbs Dried Parsley
  • 2 Tsp Crushed Red Pepper
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Granulated Sugar
  • 2 Bay Leaves

Directions

  1. Heat the olive oil in a small to medium sized pot on the stove over medium heat.
  2. Add the minced garlic and crushed red pepper and sauté for 2 to 3 minutes.
  3. Add the crushed tomatoes and stir to combine.
  4. Season the sauce with the remaining herbs and bring to a simmer for 30 minutes.
  5. Remove the bay leaves before using.

Pickle Spear Egg Rolls with Havarti Cheese and Sriracha-Ranch Dipping Sauce

Ingredients

Egg Roll

  • 6 Egg Roll Wrappers
  • 3 Kosher Dill Pickle Spears
  • 6 Havarti Cheese Slices

Dipping Sauce

  • 3 Tbs Ranch Dressing
  • 1 Tbs Sriracha

NOTE: Just double or triple the amounts as needed or desired

Directions

  1. Slice your kosher dill pickle spears in half lengthwise and pat them dry with paper towels. You want to remove some of the pickle juice from the spears so they do not soak through the egg roll wrappers.
  2. Lay out your egg rolls, diamond shaped, and place a single slice of Havarti cheese in the middle of the wrappers.
  3. Using water, wet the edges of the egg roll.
  4. Place a pickle spear in the bottom corner and fold the wrapper over the pickle. Roll the pickle in the wrapper up towards the top.
  5. Fold in the right and left corners of the wrapper toward the center. Lightly press down to seal the edges. Adding more water to the wrapper if necessary.
  6. Continue rolling up until the pickle is completely wrapped inside the egg roll. Press and seal all of the edges.
  7. Pre-heat your air fryer to 400 degrees F.
  8. Place the egg rolls into the air fryer and lightly spray them with cooking spray. Cook for 3 to 4 minutes, rotate the egg rolls, and repeat the cooking instructions.
  9. Meanwhile, in a small bowl mix the ranch and the sriracha for dipping.
  10. Remove the egg rolls, let them rest for a few minutes and enjoy!

Tzatziki, Quick and Easy Greek Treat

Ingredients

  • 16 Oz Whole Greek Yogurt
  • 1 Seedless Cucumber – peeled and grated
  • 3 Garlic Cloves – minced
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs White Wine Vinegar
  • 1/2 Lemon – juiced
  • 2 Tbs Dill – finely chopped
  • 1 Tbs Mint – finely chopped
  • Salt, Black Pepper to taste

Directions

  1. Peel the cucumber, grate it into a small colander, top with a pinch of salt to draw out the moisture, and place in the sink.
  2. Let the cucumber sit for 15 minutes. Place the cucumber on paper towels and press to remove any extra moisture.
  3. Place all of the ingredients, to include the cucumber, in a small bowl and mix well to combine. Cover and put in the refrigerator for 30 minutes to an hour.
  4. Taste the tzatziki and add anything extra as you deem necessary. Enjoy on a gyro or as a dip with some pita or chips!