Sweet & Tangy Stir-Fry Sauce
1/4 cup balsamic vinegar 1/3 cup natural ketchup 1/8 cup honey 1 TBSP worcestershire 1/2 TBSP mustard 1/8 tsp salt 1/8 tsp pepper 1 TBSP butter Add everything to a small pot, bring to a boil, reduce to low heat and simmer, uncovered, for about 15 minutes (stirring occasionally) as it reduces & thickens. Mix a little into your stir fry, and save the rest for dipping or drizzling over the top. __________________________________________________________________________ NOTES: ~ It’s all about the sauce… am I right!? 🙂 This one is very intense! Drizzle it on whatever. I used to...
Read MoreTaco Meat Seasoning
4 TBSP chili powder 2 TBSP ground cumin 4 tsps black pepper 3 tsps pure salt 1 tsp garlic powder 1 tsp onion powder 1 tsp crushed red pepper flakes 1 tsp dried oregano 1/2 tsp paprika Combine all ingredients and store in a sealed container. _____________________________________________________________________ SIDE NOTES: ~ This is a great mix to keep on hand. Simply saute ground beef with a some of this seasoning mix (about 2 tablespoons per pound of meat), and lay out a spread of shredded cheese, lettuce, diced tomato, guacamole, salsa, sour cream, rice if you’d like, and...
Read MoreMustard Rosemary Garlic Paste
2 TBSP coconut oil, melted 2 TBSP Dijon mustard 4 tsps dried rosemary 2 tsps pure salt 2 tsps black pepper Blend in small food processor until thoroughly combined. _______________________________________________________________________ SIDE NOTES: ~ Adapted from The Grassfed Gourmet. Great on lamb — chops, ribs, or leg. ~ Covers about 8 chops, so scale up or down as needed....
Read MoreEasy Spinach Artichoke Dip
1 14-oz can quartered artichokes packed in water, rinsed and drained 1 cup packed spinach leaves (fresh or frozen) 6 oz cream cheese 1/3 cup freshly grated parmesan cheese 1/4 cup mayo 1/4 cup sour cream 1 TBSP lemon juice 1 tsp crushed red pepper flakes (optional) 1/4 tsp pure salt 1/4 tsp garlic powder Combine everything in an oven proof baking dish. Bake at 375 for 30 mins — give or take — until it’s bubbly and looks good! ________________________________________________________________________________ SIDE NOTES: ~ We munched on this with pieces of warm, sour dough bread while...
Read More2-Ingredient Roast Beef Pan Sauce
1/3 cup red wine 1 cup beef broth After removing your roast from the pan, (or while it’s being carved), set the roasting pan over medium-high heat. Add red wine, scraping pan bottom with wooden spoon to loosen brown bits. Simmer until wine reduces to a glaze — about 2 minutes. Add broth and simmer until sauce reduces and thickens slightly — 1 to 2 minutes longer. Cut roast into thin slices, adding meat juices to pan juices. Serve immediately with juices passed separately. So simple, so quick, so delicious! The sauce is from Cook’s Illustrated September 1996 edition, and came...
Read MoreRoast Beef Sandwich Spread
2 TBSP high quality mayo 1/2 TBSP Worcestershire sauce 1 tsp mustard Mix _________________________________________________________________________ SIDE NOTES: The kids are happy when I make roast beef on a Sunday night. That means left over roast beef sandwiches for lunch all week long! And they really like this easy spread I made up on the fly at some point. I’ve been using it for roast beef sandwiches ever since. Hope you enjoy!...
Read MoreFresh Cranberry Pecan Sauce
1/2 cup pecan halves (optional) 1/2 cup Madeira (or other sweet dessert wine such as Marsala) 3/4 cup maple syrup (or 1/2 cup if you prefer tart) 1 tsp ground cinnamon 12 oz (3 cups) cranberries, fresh or frozen Pinch of pure salt Preheat oven to 300. Spread the pecans on a baking sheet and toast for 8 – 10 mins, or until fragrant. Remove from oven, let cool for a few minutes, and roughly chop by hand (see notes). In a medium saucepan, combine the wine, maple syrup, cinnamon, cranberries, and salt. Cover and bring to a boil, watching carefully to make sure it does not boil over....
Read MoreGarlic-Herb Rub
2 TBSP dried oregano 1 TBSP dried thyme 1 TBSP dried rosemary 2 & 1/4 tsp pure salt (or 1 & 1/2 TBSP coarse salt) 2 tsps freshly ground black pepper 2 tsps garlic powder 1 tsp ground fennel Mix. __________________________________________________________________________________________________ SIDE NOTES: ~ This herb rub will work on pork, lamb, veal, venison, goat, or beef. ~ You can make a double or triple batch to keep on hand for a quick, convenient meat seasoning. ~ Adapted from “The Grassfed Gourmet”....
Read MoreBuffalo Chicken Sauce
2/3 cup high-quality hot sauce (1 full 5 oz bottle) 1/2 cup high-quality butter 1 & 1/2 TBSP apple cider vinegar 1/4 tsp Worcestershire sauce 1/8 tsp cayenne pepper 1/8 tsp garlic powder 1/8 tsp pure salt Preheat oven to 375. Combine all ingredients (except chicken) in a small pot and place over medium heat. Bring to a simmer occasionally stirring or whisking. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir, and set aside for use. ___________________________________________________________________________ SIDE NOTES: ~ Makes about 1 & 1/4...
Read MoreCreamy Blue Cheese Dressing
4 oz organic, crumbled blue cheese 6 TBSP plain yogurt (or buttermilk) 6 TBSP high-quality sour cream 1/4 cup high-quality mayo 4 tsps apple cider vinegar 1/2 tsp natural sugar of choice (or 1 drop liquid stevia) 1/4 tsp garlic powder 1/4 tsp pure salt freshly ground black pepper to taste (about 1/8 tsp if measuring) Mix all ingredients together and serve as a dip for fresh vegetables or drizzled over salad. _________________________________________________________________________ SIDE NOTES: ~ This amount fills up a 12 oz wide mouth mason jar (you can mix the ingredients right in the jar,...
Read MoreChicken Herb Rub
2 TBSP dried oregano 1 TBSP dried thyme 1 TBSP freshly ground black pepper 1/2 TBSP pure salt (if using coarse salt, use 1 full TBSP) Combine. _________________________________________________________________________________ SIDE NOTES: ~ Feel free to double this and keep it labeled in an empty spice shaker for convenient, future use. ~ You can rub some of this mixture into your chicken (both on and under the skin) as is, or you can make a paste with it by blending 2 TBSPs of the spice mix with one chopped garlic clove and 1/4 cup melted butter (or ghee, or coconut oil) in a small food...
Read MoreBBQ Sauce (version 2)
2 TBSP coconut oil, butter, or ghee, melted 1/4 cup high quality ketchup 3 TBSP natural sweetener of choice (or 18 drops liquid stevia) 2 TBSP apple cider vinegar 1 TBSP lemon juice 1/2 TBSP Worcestershire sauce 1 to 1 & 1/2 tsps pure salt (to taste) 1 tsp high quality mustard 1 tsp chili powder 1 tsp paprika 1/2 tsp red pepper flakes melt the coconut oil (or butter or ghee) mix together all ingredients yields approximately 3/4 cup __________________________________________________________________________________ SIDE NOTES: I like to QUADRUPLE THE SAUCE and freeze individual portions...
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