Archive of ‘Sauces and Dressings’ category

Homemade Hot Fudge Sauce

It’s the middle of summer, it’s extremely HOT in Oregon this week (with temps expected to reach 108-110 degrees), but we do have some yummy ice cream in the freezer and this amazing, thick Homemade Hot Fudge Sauce ready to drizzle on it, so it’s all GOOD! We will be hot, but at least we will have a smile on our faces!Homemade Hot Fudge Sauce / The Grateful Girl Cooks! You may never want to buy hot fudge sauce at the store again after tasting this homemade thick chocolate sauce, ready in 10 minutes!!
This recipe for hot fudge sauce is a keeper, folks… fudge-y, creamy… and ready in under 10 minutes!  I’m NOT kidding… it tastes amazing!  Here’s how you can make this decadent sauce at home, rather than buying it at the local grocery store!

In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Spoon the slightly hot fudge sauce over ice cream, cake, or even drizzled on top of dessert crepes!  It is soooo good!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop.Enjoy!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

This sauce is so delicious and fudgy, you might be tempted to grab a spoon and eat it straight out of the jar (not that I would know… wink, wink!). This recipe is most definitely going into my “keeper” file!  Hope you will give it a try – I just KNOW you’re gonna love it, too!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Recipe Adapted From: https://www.averiecooks.com/2013/04/10-minute-homemade-hot-fudge-html

Homemade Hot Fudge Sauce
 
Prep time
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Thick, creamy, rich and decadent, this quick and easy hot fudge sauce is so good you may never want to buy it at the store again!
As Prepared By:
Serves: 2 cups
Ingredients
  • ⅔ cup heavy whipping cream
  • ½ cup light corn syrup
  • ⅓ cup dark brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 6 ounces semi-sweet chocolate (can also use dark or bittersweet), finely chopped
  • 2 Tablespoons butter
  • 2 teaspoons vanilla extract
Directions
  1. In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.
  2. Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.
  3. Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop. Enjoy!

Here’s one more to pin on your Pinterest boards!Homemade Hot Fudge Sauce / The Grateful Girl Cooks! You may never want to buy hot fudge sauce at the store again after tasting this homemade thick chocolate sauce, ready in 10 minutes!!

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Homemade Catalina Salad Dressing

I recently made Homemade Catalina Salad Dressing from scratch… it was completely EASY to prepare, and it tastes FANTASTIC on a crisp mixed green salad!Homemade Catalina Salad Dressing / The Grateful Girl Cooks! This delicious salad dressing is made in a couple minutes with a few pantry ingredients!
The process was so easy you’re not even going to believe it!  I found the recipe through Pinterest, thought it sounded good, and decided to give it a try! I am sure glad I did, because now I can make my own Catalina dressing from home, with only a few simple pantry ingredients!

Here’s how completely easy it is to make: Place all the ingredients into a medium-sized bowl and whisk them together very well, until they are completely blended. Once completely blended, pour the salad dressing through a funnel into a clean, decorative jar (with a lid). THAT’S IT, folks!  How easy is that?  (**NOTE: You can also place the ingredients in a blender and pulse or blend for a minute).

Homemade Catalina Salad Dressing / The Grateful Girl Cooks!

Homemade Catalina Salad Dressing / The Grateful Girl Cooks!

Homemade Catalina Salad Dressing / The Grateful Girl Cooks!

I removed the dressing from my refrigerator just a few minutes before serving, gave it a good shake, then drizzled this delicious dressing over my mixed green salad.  Catalina Salad Dressing is also delicious on Taco Salad, too!  The dressing is so good, and it only took a couple of minutes to make, which is shorter than the time it takes me to get to a grocery store and pay much more for a name brand bottle that costs two to three times as much.  I like that!

Homemade Catalina Salad Dressing / The Grateful Girl Cooks!

Hope you’ll give this recipe a try… I really think you’ll appreciate the convenience and simplicity of this yummy Catalina dressing on a delicious salad. The recipe can be easily doubled.  Have a fantastic day!

Homemade Catalina Salad Dressing / The Grateful Girl Cooks!

Recipe Source:  http://www.littlehouseliving.com/homemade-catalina-salad-dressing-recipe.html#_a5y-p=2956216

Homemade Catalina Salad Dressing
 
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It's SO easy to make your own creamy Catalina Salad dressing to use on salads, taco salads, etc.
As Prepared By:
Recipe type: Salad Dressing
Serves: approx. 1 cup
Ingredients
  • ¼ cup ketchup
  • ¼ cup granulated sugar
  • ¼ cup Apple Cider Vinegar
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ Tablespoon Worchestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup mild tasting oil
Directions
  1. METHOD 1: Put all the ingredients in a medium bowl. Whisk until ingredients are thoroughly combined. METHOD 2: Place the ingredients into a blender and process until fully mixed.
  2. Pour into a covered bottle (a funnel makes this easy!) or container . Store in refrigerator. Shake or stir dressing before using.
Notes
If you use olive oil, you will need to take the salad dressing out of refrigeration about 10 minutes before serving, as the oil solidifies some during refrigeration.

Here’s another to pin on your Pinterest boards!Homemade Catalina Salad Dressing / The Grateful Girl Cooks! This delicious salad dressing is made in a couple minutes with a few pantry ingredients!

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Peach Coulis

If you’re looking to enhance a peach dessert this summer, why not make a simple Peach Coulis (Koo-Lee) to decorate the plate OR the dessert, and make it even MORE beautiful?Peach Coulis / The Grateful Girl Cooks!
A coulis is simply a slightly thickened, puréed and sweetened fruit sauce that is an easy way to bring more fruit flavor to a dessert. It can also be used to make the dessert LOOK GOOD (like they do in restaurants!)  Check out my recipe for Raspberry Coulis!  Decorating with a fruit coulis gives your dessert the “wow” factor, and is so easy to make.

Here’s how you make a delicious Peach Coulis:  Place fresh peeled and sliced peaches, granulated sugar, cinnamon and water in a medium skillet or saucepan. Bring this mixture to a boil.

Peach Coulis / The Grateful Girl Cooks!
Continue to cook until the sugar is completely dissolved (about 5-6 minutes) and peaches have significantly softened and begun to break down.

Peach Coulis / The Grateful Girl Cooks!

Put the mixture into a blender and mix until smooth. 

Peach Coulis / The Grateful Girl Cooks!

Peach Coulis / The Grateful Girl Cooks!

Once blended, place a mesh colander over a bowl, then pour blended liquid into strainer.

Peach Coulis / The Grateful Girl Cooks!

Push the liquid through the strainer (any leftover chunks or pieces of peach will remain in the strainer). I like to use a wooden spoon to press down the sauce into the mesh strainer.  Don’t forget to scrape down the underside of the mesh strainer for more sauce! Once all the liquid has been strained through strainer, what is left in the bowl underneath is the coulis. It will be a slightly thick peach sauce that tastes amazing!

I like to pour the coulis into a plastic decorating bottle with a cap on it (fairly inexpensive – I got a set of plastic bottles at Michael’s craft store). The squeeze bottles make it easier to decoratively drizzle the sauce over the dessert. (*You can also put the coulis into a zip-loc bag, snip off a tiny corner of the bag, and squeeze sauce out that way). The sauce is ready to be used right away, or can be refrigerated until ready to use (coulis will keep for several days in the refrigerator).

Peach Coulis / The Grateful Girl Cooks!

When ready to serve cake, pie, any kind of peach dessert (or in this case my Peach Shortbread Tart), decoratively drizzle the Peach Coulis onto the plate and/or dessert and jazz it up a little bit!  The sauce would also taste great as an ice cream or pancake topping!

Peach Coulis / The Grateful Girl Cooks!

Hope you have a fantastic day! May you feel loved, encouraged, and supported as you go about your work today, whether it be in a professional setting or working in your home. Blessings!

Peach Coulis / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.marthastewart.com/338850/raspberry-coulis

Peach Coulis
 
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Easy to prepare fruit sauce that can be used as decorative garnish and flavor enhancer for your desserts!
As Prepared By:
Recipe type: Entree
Serves: 2 cups
Ingredients
  • 2 cups peeled, thinly sliced fresh peaches
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ cup water
Directions
  1. Put the peach slices, sugar, cinnamon and water into a skillet or saucepan. Bring mixture to a boil on Medium-High heat. Once it boils, reduce heat to Medium-Low, and continue cooking for about 5-6 minutes, until all sugar is dissolved and peaches have softened considerably and begun to break down. Remove pan from heat and let cool slightly.
  2. Place cooled mixture in blender and blend until smooth.
  3. Place a mesh strainer/colander (fine mesh) over a bowl. Pour blended fruit purée into strainer. Use a spoon or spatula to push the mixture down into the strainer. Continue pushing liquid through strainer (remember to scrape down the underside of strainer for additional sauce!), until all liquid has been pushed through. You might have a few solids left in strainer. Discard these.
  4. The sauce will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container.
  5. The sauce is ready to use once completely cool. Coulis will last for several days when stored in refrigerator.
  6. Enjoy!
Notes
No plastic decorator squeeze bottle? No problem! Another way to decoratively drizzle coulis is to place it into a zip-loc bag. When ready to use, use scissors and snip a tiny bit of the bottom corner of the bag off, then squeeze coulis out THAT WAY!

 

 

 

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Strawberry Balsamic Vinaigrette

Looking for an easy, fresh, and wonderful tasting salad dressing for your summer salads? I’ve got just the one for you… Strawberry Balsamic Vinaigrette!Strawberry Balsamic Vinaigrette / The Grateful Girl Cooks!
With a few basic ingredients and a blender or food processor, you can have this tasty salad dressing ready to go in just a minute or two!  I love to use fresh strawberries and blueberries in my salads (along with some feta cheese and pecans or almonds), so this strawberry-based vinaigrette compliments it quite nicely!

Strawberry Balsamic Vinaigrette / The Grateful Girl Cooks!

All you have to do is blend the ingredients until smooth, and BAM! You’ve made this fantastic Strawberry Balsamic Vinaigrette!  I like to make my own salad dressings, rather than always having to buy them. They always seem much fresher that way.  If you enjoy making your own salad dressings, as well, you should check out my Poppyseed Salad Dressing and Citrus Vinaigrette… they are also full of flavor and easy to make!

Strawberry Balsamic Vinaigrette / The Grateful Girl Cooks!

Hope you will consider making this Strawberry Balsamic Vinaigrette… it’s a keeper! The original recipe was from Amy at The Idea Room.  The recipe as written in this post makes about 2 cups of salad dressing.

Have a wonderful day. Thanks for taking time to visit this website!  I am grateful for each of you.  My sincere hope is that you find delicious recipes here that help you feed those you love and care about.

Strawberry Balsamic Vinaigrette / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.theidearoom.net/2016/04/strawberry-balsamic-vinaigrette-salad-dressing.html

Strawberry Balsamic Vinaigrette
 
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Summer salads are made even more tasty with this quick and easy Strawberry Balsamic Vinaigrette!
As Prepared By:
Serves: 2 cups
Ingredients
  • 4 Tablespoons honey
  • 4 Tablespoons Balsamic Vinegar
  • 8 Tablespoons Olive Oil
  • 2 teaspoons apple cider vinegar
  • 8 large strawberries, rinsed, hulled, and sliced
  • Pinch of salt and pepper, to taste
Directions
  1. Place honey, balsamic vinegar, olive oil, apple cider vinegar and sliced strawberries into a blender or food processor.
  2. Process ingredients until smooth.
  3. Lightly season with a pinch of salt and black pepper, to taste.
  4. Enjoy on your favorite salad (especially good with sliced strawberries in salad!)
  5. Store leftover salad dressing in covered container in refrigerator.

 

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Raspberry Coulis

Have you ever made Raspberry Coulis before? Coulis is a puréed, sweetened fruit sauce that is really easy to make (only 3 ingredients), and tastes fantastic when served with cheesecake or other desserts! It not only makes a dessert LOOK great… it TASTES great, too!Raspberry Coulis / The Grateful Girl Cooks!
A coulis (pronounced Koo-LEE) is a slightly thick sauce made from puréed and strained fruit or vegetables. Fruit coulis is typically used to enhance desserts, which is the case with this Raspberry Coulis.  The coulis is fantastic as a “garnish” or accompanying sauce on cheesecake, chocolate cake, ice cream, pound cake, or even on pancakes.

Raspberry coulis is made using only 3 ingredients (and one of them is water), so it is really easy to prepare, and makes about 2 cups. You can use frozen fruit, but I always prefer to use fresh fruit, when in season! Here’s how you make raspberry coulis in about 10 minutes:

Place the raspberries, granulated sugar and water in a medium saucepan. Bring this mixture to a boil.

Raspberry Coulis / The Grateful Girl Cooks!

Continue to cook until the sugar is completely dissolved (about 7-8 minutes) and raspberries have broken down.

Raspberry Coulis / The Grateful Girl Cooks!

Put the mixture into a blender and mix until smooth.  Once blended, place a mesh colander over a bowl, then pour blended liquid into strainer.

Raspberry Coulis / The Grateful Girl Cooks!

Push the liquid through the strainer (the seeds and some solids will remain in the strainer). I like to use a wooden spoon to press down the sauce into the mesh strainer.  Don’t forget to scrape down the underside of the mesh strainer for more sauce! When done, discard the seeds.

Raspberry Coulis / The Grateful Girl Cooks!

Once all the liquid has been strained through strainer, what is left in the bowl underneath is the coulis. It will be a slightly thick sauce that tastes amazing!

Raspberry Coulis / The Grateful Girl Cooks!

I like to pour the coulis into a plastic decorating bottle with a cap on it (fairly inexpensive – I got my set of plastic bottles at Michael’s craft store). The squeeze bottles make it easier to decoratively drizzle the sauce over the dessert (but is not necessary!)  The sauce is ready to be used right away or can be refrigerated until ready to use. The coulis will keep for several days in the refrigerator.

Raspberry Coulis / The Grateful Girl Cooks!

That’s it! See how easy that was? Raspberry coulis looks great and tastes great, and is a very quick way to “jazz up” a “plain” dessert and make it look fancy!

Have a wonderful day… hope you will look for opportunities to be a blessing to someone!

Raspberry Coulis / The Grateful Girl Cooks!

Recipe Source: http://www.marthastewart.com/338850/raspberry-coulis

Raspberry Coulis
 
Prep time
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Three simple ingredients form this slightly thick raspberry sauce, perfect for topping cheesecake, ice cream, cakes, or even pancakes.
As Prepared By:
Recipe type: Dessert Sauce
Serves: about 2 cups
Ingredients
  • 18 ounces raspberries - 1½ pints (fresh or frozen- I used fresh)
  • ¾ cup granulated sugar
  • ½ cup water
Directions
  1. Put the raspberries, sugar and water into a medium saucepan. Bring mixture to a boil on Medium-High heat. Once it boils, reduce your heat to Medium-Low, and continue cooking for about 6-7 minutes, until all sugar is dissolved and raspberries have broken down. Remove pan from heat and let cool.
  2. Place cooled mixture in blender and blend until smooth.
  3. Place a mesh strainer/colander (fine mesh) over a bowl. Pour blended fruit purée into strainer. Use a spoon or spatula to push the mixture down into the strainer. Continue pushing liquid through strainer (remember to scrape down the underside of strainer for additional sauce!), until all liquid has been pushed through. You will have seeds and some solids left in strainer. Discard these.
  4. The sauce will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container.
  5. The sauce is ready to use immediately. Coulis will last for several days when stored in refrigerator.
  6. Enjoy!
Notes
If you use frozen berries, do not use the pre-sweetened (in syrup) kind. Your sauce will be TOO sweet!

 

 

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Homemade Mayonnaise

I was in the middle of cooking last week and ran out of mayonnaise. Normally I’d run to the store, but was taking care of our sick dog Bailey, (just diagnosed with Stage 4 cancer – sigh…) and I didn’t want to leave her alone, so instead… I made Homemade Mayonnaise!Homemade Mayonnaise / The Grateful Girl Cooks!
Problem solved… and it was really EASY! Have you ever made mayonnaise before? I never had before making this, and I was pleasantly surprised with the results.  Here’s what you do to make your own mayonnaise, with a few simple ingredients:

Whisk egg yolk, yellow mustard, sea salt, and sugar together in a mixing bowl.

Homemade Mayonnaise / The Grateful Girl Cooks!

In a separate (small) bowl, stir vinegar and lemon juice together. Slowly pour half of the vinegar/lemon mixture into the egg mixture in a steady, thin stream, while whisking continuously.

Homemade Mayonnaise / The Grateful Girl Cooks!

Whisk briskly, until fully combined.

Homemade Mayonnaise / The Grateful Girl Cooks!

Add half of the oil in a slow steady stream, while whisking constantly. Don’t rush this step. Just a slow and steady stream of oil, while you briskly whisk the oil in. When you’ve whisked in half of the oil, stop and set oil aside. Now whisk in the remaining half of the vinegar/lemon mixture. Once that is blended in, finish whisking in the rest of the oil (thin, slow stream).

Homemade Mayonnaise / The Grateful Girl Cooks!

The mixture will be a bit lighter in color and will have thickened up quite a bit. Let it sit at room temperature for about an hour, then cover it and store in the refrigerator for up to a week.

Homemade Mayonnaise / The Grateful Girl Cooks!

After being refrigerated, you will really notice how much thicker it has become. When ready to use, just give it a stir.

Homemade Mayonnaise / The Grateful Girl Cooks!

It spreads well, and tastes like MAYO! Go figure! And just think… YOU made it all by yourself! That has to be some kind of Christmas miracle, right?  I used this mayonnaise on some sandwiches, a chicken dish I cooked (Santa Fe Chicken), and in some homemade Potato Salad I made for a Memorial Day BBQ! It was all PERFECT!  Hope you’ll try making this!

Homemade Mayonnaise / The Grateful Girl Cooks!

Now if you’re ever stranded on a desert island with all the ingredients AND a whisk (it COULD happen, right?), now you can have mayonnaise, too! Encouraging thought for the day!

Homemade Mayonnaise / The Grateful Girl Cooks!

Recipe Source:  http://www.browneyedbaker.com/homemade-mayonnaise-recipe/#more-33784

Homemade Mayonnaise
 
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It's really easy to make your own mayonnaise... who knew?
As Prepared By:
Cuisine: Condiment
Serves: 1 heaping cup
Ingredients
  • 1 egg yolk
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon sea salt
  • 2 pinches granulated sugar (optional, but I used it)
  • 1 Tablespoon white wine vinegar (apple cider vinegar or rice wine vinegar can be substituted)
  • 2 teaspoons fresh lemon juice
  • 1 cup light olive oil
Directions
  1. Whisk egg yolk, mustard, salt and sugar together in mixing bowl.
  2. In separate bowl, combine vinegar and lemon juice. Slowly pour HALF of the vinegar/lemon mixture in a steady stream into the egg mix, making sure to whisk briskly until completely combined.
  3. Slowly add HALF of the olive oil in a thin, steady stream, while whisking quite briskly. Once you're added half of the olive oil, set oil aside.
  4. Continue slowly streaming in the remaining vinegar/lemon mixture, whisking briskly while adding.
  5. Now stream in the rest of the olive oil, whisking continuously the entire time you pour it in.
  6. Once all ingredients have been completely blended together, let the mayonnaise sit at room temperature on the counter for about an hour. After that time is up, cover the container and place in the refrigerator. Mayonnaise will keep for about a week in the refrigerator.
  7. When ready to use, just give it a quick stir, and you're ready to go! Enjoy!
Notes
If you are pregnant, I suggest using pasteurized eggs for this recipe.

 

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Ranch Dressing

Here’s a really EASY recipe for making your very own Ranch Dressing! It’s QUITE good!Ranch Dressing / The Grateful Girl Cooks!
If you enjoy ranch dressing on salads, you will love this easy “make it yourself” version, which can be made in under 5 minutes! It’s so easy to make, you will have no need to run to the store for a bottle of ranch salad dressing anymore!

Here’s what you do (just watch how SIMPLE this is!):

First place all the ingredients in a medium sized bowl. (whew… did ya break out in a sweat doing that? Yeah… didn’t think so!

Ranch Dressing / The Grateful Girl Cooks!

Now mix all the ingredients up, using a whisk or fork to fully combine. Easy peasy!

Ranch Dressing / The Grateful Girl Cooks!

That’s it!  {{TOLD YOU IT WAS EASY}}. Pour salad dressing into a covered container and refrigerate until ready to use.

The ranch dressing has a wonderful flavor, very similar to the well-known store-bought version. This recipe, as written, makes about 1 1/2 cups of salad dressing, but the recipe is very easily doubled!

Hope you enjoy this simple Ranch Dressing! We sure enjoy it on salads and in other recipes that require ranch dressing.

Ranch Dressing / The Grateful Girl Cooks!

Recipe Source:  http://www.spendwithpennies.com/chicken-club-pasta-salad/

Ranch Dressing
 
Prep time
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It's easy to make your own creamy and delicious Ranch Dressing in under 5 minutes!
As Prepared By:
Recipe type: Salad Dressing
Serves: 1½ cups
Ingredients
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 Tablespoon fresh chives, chopped
  • 1 Tablespoon dried dill weed (can also use fresh dill)
  • 1 Tablespoon fresh parsley, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt & black pepper, to taste
Directions
  1. Place all ingredients in a medium bowl.
  2. Whisk together ingredients, to fully combine.
  3. Pour dressing into a covered container and refrigerate until ready to serve.
  4. Enjoy!

 

 

 

 

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Poppyseed Salad Dressing

I love to make salad dressing from scratch. Don’t get me wrong… I have bottles of brand name salad dressings in my fridge, but when I stumble on a great “made from scratch” recipe, I add it to my collection. That’s how it is with this simple Poppyseed Salad Dressing.Poppyseed Salad Dressing / The Grateful Girl Cooks!

I found this recipe on Pinterest, and thought I’d give it a try pairing it with one of my favorite salads that I make often. Sure enough… it was FANTASTIC!  I love knowing the salad dressing is made without a lot of chemicals, but with common household ingredients! And guess what? This salad dressing is wonderful, and can be ready in just a couple minutes!

Here’s how you can make it, too!  Gather the ingredients: Apple Cider Vinegar, dry mustard powder, chopped red onion, salt, poppy seeds, sugar and oil.

Poppyseed Salad Dressing / the Grateful Girl Cooks!

Mix all the ingredients together really well, until the sugar has dissolved, and all ingredients have blended together. Pour into a covered bottle or serving container. Refrigerate until ready to use (the flavors really “marry” well, the longer you let it refrigerate).

Poppyseed Salad Dressing / The Grateful Girl Cooks!

I’m not kidding you… this stuff is GOOD!  I might have even taken a spoonful taste the day AFTER we had it on a salad, and oh boy… this one’s a keeper! My husband loved it, as well!

We used it on a mixed green salad (one of our faves) that has mixed greens, toasted almond slices, blueberries, strawberries, and feta cheese. Perfect! I will definitely make this again!

Poppyseed Salad Dressing / The Grateful Girl Cooks!

Hope you’ll give this recipe a try! Have a blessed day, friends.

Poppyseed Salad Dressing / The Grateful Girl Cooks!

Recipe Source: http://thefoodcharlatan.com/2014/05/23/copycat-cafe-zupas-poppyseed-dressing-spinach-bleu-cheese-salad/

Poppyseed Salad Dressing
 
Prep time
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It's easy to make your own delicious Poppyseed Salad Dressing in under 5 minutes!
As Prepared By:
Recipe type: Salad Dressing
Serves: 1½ cups
Ingredients
  • ½ cup apple cider vinegar
  • 1 teaspoon dry mustard powder
  • 4 teaspoons chopped red onion
  • ½ teaspoon salt
  • 1½ Tablespoons poppy seeds
  • ⅔ cup granulated sugar
  • 1 cup vegetable oil
Directions
  1. Place all ingredients into medium bowl or blender.
  2. Whisk all ingredients together by hand for a minute or two until completely blended, OR blend in electric blender until ingredients are fully incorporated.
  3. Refrigerate dressing, so the flavors have time to fully come together.
  4. Serve, and enjoy!

 

 

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Cilantro-Lime Enchilada Sauce

I am glad to be back home in the great Pacific Northwest after a 5 day visit to Southern California to see my family. I haven’t been cooking while gone, so today I wanted to share the recipe for a fantastic tasting Cilantro-Lime Enchilada Sauce that I made (and canned) back in July. Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks! I’ve included instructions for canning this (optional), but you don’t have to do that to enjoy this delicious sauce on some enchiladas, or even to use as a taco sauce. It’s really good, and very easy to prepare.

I had never cooked with tomatillos before making this green sauce, but found them very easy to work with.  A tomatillo is also known as a Mexican Husk Tomato, due to the paper-like husk that surrounds it. This fruit/vegetable originated in Mexico, and is a key ingredient in Mexican and Central American green sauces.

When I make homemade enchiladas or order them at our favorite Mexican restaurant, I always go with a red sauce, BUT I decided to branch out a bit and make this recipe for a green enchilada sauce. I sure am glad I did. I found this recipe from Pam at “Over The Big Moon.com”.  The recipe does NOT have to be canned, but I canned it (water-bath canning and recipe makes 3 pints), so I could have some for “later”. I used the first batch of this sauce to make some Pork Enchiladas With Cilantro Lime Sauce, and whoa… they were amazingly DELICIOUS! (Will post recipe just as soon as I get around to it!).

Cilantro-Lime Enchiladas / The Grateful Girl Cooks!The sauce was very easy to prepare, and I absolutely will make it again, so I can have more in our pantry!  Here’s how I made it:

I peeled and de-stemmed the tomatillos, then cut each tomatillo in quarters (6 cups total).

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!I put them into a large stockpot, then added chopped onion, minced garlic, and chopped jalapeno peppers.

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!I drizzled the veggies with olive oil, and let them cook for a few minutes on medium-high heat. While the tomatillos, etc. were cooking, I chopped the fresh cilantro.

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!After the tomatillo mixture had cooked for a few minutes, I added water, chopped cilantro, cumin, and salt. I covered the pan, turned the heat to low, then cooked it for about 10-12 minutes.

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!Once the tomatillos were pretty soft, I used an immersion blender to completely puree everything into a smooth sauce. If you do not have an immersion blender (mine was a gift!), just put everything into a blender or a food processor and blend until smooth (might have to do it in batches).

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!When the sauce is smooth, add the lime juice to the mixture, and mix well, to combine. At this point if you are NOT going to can it, you can use some right away or store in air-tight bags in freezer. Keep leftovers refrigerated.

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!**If you are going to can the enchilada sauce, you will need to add the hot enchilada sauce into your clean, hot canning jars (that have been prepped according to USDA safe canning guidelines). YOU WILL ALSO NEED TO ADD ADDITIONAL LIME JUICE TO EACH JAR BEFORE PROCESSING (SEE RECIPE BELOW). Fill the jars leaving 1/2 ” headspace, remove air bubbles, adjust headspace, if necessary, wipe rims, then apply 2 piece canning lids that have been prepped according to safe canning guidelines. Process in boiling water in waterbath canner for 40 minutes, following published canning guidelines**.

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!Hope you will give this recipe a try! The sauce is so delicious and fresh tasting!

Cilantro-Lime Enchilada Sauce / The Grateful Girl Cooks!Recipe Source: http://overthebigmoon.com/canning-cilantro-lime-enchilada-sauce/

Cilantro-Lime Enchilada Sauce
 
Prep time
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This delicious green enchilada sauce features the flavors of tomatillos, cilantro, and lime!
As Prepared By:
Recipe type: Condiment
Serves: 3 pints
Ingredients
  • 6 cups tomatillos, husks removed and quartered
  • ½ cup brown onion, chopped
  • 3 cloves garlic (sliced thinly, or use equivalent of minced garlic)
  • 2 medium jalapeno peppers, finely chopped
  • 3 Tablespoons cilantro, chopped
  • ½ teaspoon cumin
  • 1½ teaspoons salt
  • 1½ cups water
  • olive oil
  • ¼ cup fresh lime juice
  • 2 additional fresh limes (to use only if you are canning this recipe)
Directions
  1. Remove husks from tomatillos; rinse tomatillos, then cut into quarters. Place into large saute pan or stockpot, along with the garlic and chopped jalapenos, then drizzle all with a bit of olive oil.
  2. Cook the veggies on medium high heat for 4-5 minutes.
  3. Add the water, cilantro, cumin and salt to the pan.
  4. Put a lid on the pan; continue to simmer the veggies on low for about 10 minutes or so, until the tomatillos have softened.
  5. Once tomatillos have softened, use an immersion blender to blend ingredients until you have a smooth sauce. May also put the hot ingredients into a blender or a food processor (in batches), and process until smooth.
  6. Once sauce is smooth, stir in ¼ cup of fresh lime juice to combine. If you are NOT canning the sauce, it is now ready to use.
  7. IF YOU ARE GOING TO CAN THE SAUCE: Pour the hot enchilada sauce into clean, hot canning jars. Squeeze the juice from ½ a lime into each jar - DO NOT FORGET TO ADD THE EXTRA LIME JUICE TO JAR, SINCE THIS ADDS THE EXTRA ACIDITY NECESSARY FOR LONG TERM STORAGE. Leave ½" headspace in each jar. Remove air bubbles, wipe rim of jar with clean cloth, then attach prepared heated jar lid (again, per guidelines) and jar ring. Please follow USDA canning guidelines if you are not familiar with the canning process. Process in a water bath canner for 40 minutes. When done, remove jars to a kitchen towel (do not sit right on counter), and let jars completely cool. Once you have ensured they have sealed correctly, they may be stored in pantry.
Notes
**The cooking time listed is for making the sauce. If you will be canning the sauce, and additional 40 minutes of processing time will be necessary.

 

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Homemade Bleu Cheese Dressing

Do you like Bleu Cheese Dressing? We sure do. A couple of months ago I made this recipe for Homemade Bleu Cheese Dressing for the very first time. It was so simple to make… and it tasted terrific, so I thought I would share the “how to’s” with you today!Homemade Bleu Cheese Dressing / The Grateful Girl Cooks!
I don’t know about you, but I am always glad to be able to make something delicious from scratch, and not be as dependent on “having” to go to the store to buy a pre-processed item. I really do like knowing exactly what is in my salad dressing, for example.I used the dressing to serve with a BLT Wedge Salad that I made for my husband and myself (which if I may say so myself… is an amazing tasting salad!).

You will want to make up this salad dressing a few hours before you want to serve it, so the flavors have time to fully develop in the refrigerator. The BLT Wedge Salad was so good (and so was this dressing), we actually had it a couple nights in a row. I then used the dressing for several other mixed green salads in the coming week, so this one batch totally “went the distance” for us! If you like bleu cheese dressing like we do (I think LOVE is a better word here), then you will like this easy to prepare recipe. Here’s what I did:

In a medium sized-bowl, whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, minced garlic, and seasoning salt. Season with salt and pepper. (see how easy???)

Homemade Bleu Cheese Dressing / The Grateful Girl Cooks!
It will look like this:

Homemade Bleu Cheese Dressing / The Grateful Girl Cooks!
Gently fold in the bleu cheese crumbles, and stir to combine. You want those nice little pieces of bleu cheese to stay intact, so don’t obliterate them. Be gentle. Thank You.

Homemade Bleu Cheese Dressing / The Grateful Girl Cooks!
Cover dressing with plastic wrap and refrigerate for a few hours so the flavors can fully develop. Once cold, I transferred the salad dressing to an empty bottle (for easy pouring). When ready to serve, pour over the green salad of your choice, and enjoy!

Homemade Bleu Cheese Dressing / The Grateful Girl Cooks!Homemade Bleu Cheese Dressing / The Grateful Girl Cooks!Recipe Source: http://pattycakescooking.blogspot.com.au/2012/01/mortons-steak-house-iceberg-blue-cheese.html

Homemade Bleu Cheese Dressing
 
Prep time
Total time
 
Here's a quick, easy recipe for making a delicious, homemade bleu cheese dressing! Perfect for topping your favorite green salad.
As Prepared By:
Recipe type: Salad Dressing
Serves: 1½ cups
Ingredients
  • 1 cup real mayonnaise
  • ½ cup, plus 1 Tablespoon sour cream
  • 2 Tablespoons buttermilk (more if needed, for desired consistency)
  • ¼ teaspoon Worcestershire sauce
  • ¾ teaspoon minced garlic
  • ¼ teaspoon seasoning salt
  • Salt and pepper (to taste)
  • ½ cup crumbled bleu cheese
Directions
  1. In a medium sized bowl, whisk together the mayonnaise, sour cream, buttermilk, Worcestershire sauce, minced garlic, and seasoning salt.
  2. Season the dressing with salt and pepper, to taste.
  3. Gently fold in the bleu cheese crumbles; stir to combine (leaving the crumbles intact).
  4. If you prefer a thinner dressing, add a bit more buttermilk, then stir to combine.
  5. Cover bowl with plastic wrap. Refrigerate dressing for several hours before serving, to allow the flavors to fully develop.
  6. Serve over your favorite green salad... and enjoy!

 

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