Category: Sauces and Dressings


Oct
2016

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

categories: Apples, Salads, Sauces and Dressings
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The other evening I made a Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette to go with dinner. It tasted wonderful, with crunchy apple slices, creamy goat cheese, spinach, dried cranberries, toasted pecans, and a fantastic dressing – amazing!Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette / The Grateful Girl Cooks!
Talk about a quick and easy salad (and homemade dressing)… wow! The entire salad and amazing vinaigrette dressing took only about 15 minutes from start to finish. My husband and I both loved it!

Here’s how you make this incredibly EASY salad:  Place baby spinach , thinly sliced apples, red onion, dried cranberries, toasted pecans (or walnuts), and goat cheese (half of total amount) into a large salad bowl.

Note: I sliced the apples right before serving. If preparing this salad ahead of time, remember to brush apple slices with lemon juice, to prevent them from darkening once exposed to air, OR slice the apples and add to salad just before serving.

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette / The Grateful Girl Cooks!

Quickly whisk together the vinaigrette ingredients or place in a bottle or container with lid, and shake to fully combine.

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette / The Grateful Girl Cooks!

Lightly drizzle the salad with vinaigrette.

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette / The Grateful Girl Cooks!

Toss the salad to mix in the salad dressing, covering all ingredients.  Once salad has been tossed, top the salad with the other half of the goat cheese, and serve!  THAT’S IT!

See how easy that was? In case you are thinking that the salad is too easy to taste good, let me assure you, the vinaigrette is absolutely fantastic on this salad, AND the salad itself is FULL of great flavors AND textures (chewy, crunchy, creamy)!

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette / The Grateful Girl Cooks!

I hope you have a wonderful day. Seek out someone you can encourage or give a helping hand to today.  We can ALL make a difference in this often hopeless world. Blessings.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette / The Grateful Girl Cooks!

Recipe Source:  http://www.gimmesomeoven.com/my-favorite-apple-spinach-salad/

0 from 0 votes
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Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Quick and easy to prepare, this salad is full of flavor and textures, thanks to spinach, crisp apple slices, red onion, cranberries, creamy goat cheese, toasted pecans, and apple cider vinaigrette!
Category: Salad
Cuisine: American
Keyword: spinach goat cheese salad
Servings: 4 servings
Calories Per Serving: 576 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For salad:
  • 10 ounces baby spinach
  • 2 apples (cored/thinly sliced- leave peel ON)
  • 2/3 cup dried cranberries
  • 1 cup pecans (or walnut halves), lightly toasted
  • Half small red onion , peeled/thinly sliced
  • 5 ounces goat cheese , DIVIDED. (May also substitute feta or bleu cheese)
For Apple Cider Vinaigrette:
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar (may also substitute champagne vinegar)
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 garlic clove , peeled/minced
  • 1 Tablespoon maple syrup (or honey), to sweeten
  • pinch salt and pepper , to taste
US Customary - Metric
Instructions
  1. Place baby spinach, sliced apples, cranberries, toasted pecans (see NOTES section), red onion slices, and crumble HALF of the goat cheese into a large salad bowl.
  2. In separate bowl, jar, or container with lid, mix together the vinaigrette ingredients. Shake or whisk until all salad dressing ingredients are fully blended.
  3. Lightly drizzle the vinaigrette over the salad. Toss salad, to combine.
  4. Crumble the remaining goat cheese over the top of the salad, and serve!
Recipe Notes

To toast pecans (walnuts): Place in skillet (a dry skillet) and cook on medium-low for about 5 minutes, stirring/turning often, until nuts are lightly toasted and aromatic. Let nuts cool a minute or two, before adding to salad.

Nutrition Facts
Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette
Amount Per Serving (1 salad (1/4 of total))
Calories 576 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 9g56%
Cholesterol 16mg5%
Sodium 242mg11%
Potassium 645mg18%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 28g31%
Protein 11g22%
Vitamin A 7075IU142%
Vitamin C 28.5mg35%
Calcium 151mg15%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette / The Grateful Girl Cooks!

 

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Aug
2016

Peach Coulis

categories: Sauces and Dressings
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Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!
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?

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!) If that sounds good, be sure to check out my recipe for Raspberry Coulis!  Decorating with a raspberry or peach coulis gives your dessert the “wow” factor, and is so easy to make.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make 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.

Peaches, cinnamon, sugar and water cooking in a skillet.
Continue to cook until the sugar is completely dissolved (about 5-6 minutes) and peaches have significantly softened and begun to break down.

After 5-6 minutes cooking, the peaches begin to soften and break down.

Put the peach coulis mixture into a blender, and mix until smooth. 

The cooked peach mixture is pureed in a blender.

The blended peach coulis is a completely smooth sauce after mixing.

Strain The Peach Coulis

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

Blended peach coulis is poured through a fine mesh strainer.

Push the peach coulis 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!

Decorating With Peach Coulis

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 peach 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).

Use a decorator bottle with small tip to store coulis, and drizzle it decoratively.

You can use peach coulis whenever you serve cake, pie, ice cream, or any kind of peach dessert (or in this case my Peach Shortbread Tart, shown below). 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!

Delicious peach coulis is drizzled over a peach shortbread tart for decoration.

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. Thanks for stopping by. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

0 from 0 votes
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Peach Coulis
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!

Category: Entree
Cuisine: American
Keyword: peach coulis
Servings: 8 (total of 2 cups, 1/2 c. per serving)
Calories Per Serving: 63 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups peeled , thinly sliced fresh peaches
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup water
US Customary - Metric
Instructions
  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. 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.

  3. 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. The sauce is ready to use once completely cool. Coulis will last for several days when stored in refrigerator. Drizzle over desserts, and enjoy!

Recipe 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!

Nutrition Facts
Peach Coulis
Amount Per Serving (1 (1/4 cup))
Calories 63
% Daily Value*
Potassium 73mg2%
Carbohydrates 16g5%
Sugar 15g17%
Vitamin A 125IU3%
Vitamin C 2.6mg3%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!

 

 

 

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Aug
2016

Southern Bacon Gravy (For Biscuits)

categories: Breakfast, Sauces and Dressings
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Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!
I grew up loving biscuits and gravy! It was always a big treat when my Mom (a Texas girl) made us Southern Bacon Gravy For Biscuits. Can there be anything better than fresh, fluffy biscuits smothered in a thick gravy made with BACON? Now I will concede that biscuits and gravy will probably not help you get that girlish figure you’ve always wanted, but sometimes you simply want a hearty breakfast that fills you up!

I’ve made biscuits and gravy so many times over the course of my almost 40 year marriage I can’t even count them. My hubby LOVES it when I make biscuits and gravy for breakfast (must be HIS Southern heritage, too)!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

SO HOW DO I MAKE SOUTHERN BACON GRAVY?

Well- I’m glad you asked.  Here’s how I make ’em:  First cook the bacon until it is crispy.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
Once the bacon is done, remove it from pan to a paper towel, to drain off any remaining grease. When the bacon is cool enough to handle, crumble it into small pieces.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
Do not wipe out the skillet you cooked the bacon in. Discard MOST of the bacon grease (I save mine in a jar in the freezer), BUT KEEP ABOUT 2 TABLESPOONS IN THE SKILLET (My Mom calls this Liquid Gold – ha ha). See all those little bitty bacon bits on the bottom of the skillet? Those, plus the bacon grease will incorporate LOTS of flavor into your gravy!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Mixing the Gravy

In a bowl or measuring cup, whisk together milk, flour, pepper and salt, until lump free.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Put the bacon crumbles and the milk/flour mixture into the skillet.  Heat on medium, stirring constantly, until it comes to a boil. Reduce heat a bit, continuing to stir while the mixture thickens. Absolutely give it a taste, to check for seasoning. I always add a lot of pepper, and usually more salt to get it to taste just right!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Once the gravy has thickened, add a Tablespoon (or two!) of cold butter. Stir until butter is melted and incorporated into gravy.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
It’s a fairly thick gravy. See how it coats the spoon when done?

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Time To Eat Some Southern Bacon Gravy For Biscuits!

Once bacon gravy is heated through, seasoned to taste, etc. get your warm biscuits ready! Split them in half and place them on a plate. I used my recipe for homemade Southern Buttermilk Biscuits here. They’re nice and tall, but any store bought biscuits will do just fine!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Spoon the hot bacon gravy over each biscuit half. Smother them good!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
That’s IT!  Grab a fork, and dive on in!  Biscuits n’ Gravy may not be so good for your HIPS, but, mercy… they sure taste good on the LIPS! (Go take a long walk after breakfast… it’s all about balance, right?). I really think you’re gonna LOVE this gravy! Bacon really DOES make everything BETTER!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
The gravy can be refrigerated if you have leftovers. Cover it well, and it will keep for a couple days. Reheat (you might need to add a touch of milk), stir it well, and it will be ready to eat again!

I see biscuits and gravy on the menu at lots of restaurants that serve breakfast, but honestly, I’d rather have my homemade version. It’s DELICIOUS (and inexpensive too!).  Have a great day, and give this bacon gravy a try on your favorite biscuit. I think you will LOVE it! Don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!Recipe Source: My Mom

5 from 5 votes
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Southern Bacon Gravy (For Biscuits)
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Make this thick, delicious Southern Bacon Gravy to pour over hot biscuits. Biscuits and Gravy... yum!
Category: Breakfast
Cuisine: American
Keyword: bacon gravy
Servings: 8 servings (2 cups total)
Calories Per Serving: 113 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For gravy:
  • 2 cups milk
  • 2 Tablespoons flour
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 6 pieces bacon , cooked until crisp (RESERVE 2 Tablespoons bacon grease in skillet)
  • 1-2 Tablespoons cold butter
  • 8 warm biscuits (pre-cooked, or bake them while cooking bacon)
US Customary - Metric
Instructions
  1. Cook bacon in large skillet until crispy. Remove cooked bacon to paper towels to absorb grease. When cool, crumble bacon into small pieces. Set aside.
  2. Do NOT clean skillet. Leave 2 Tablespoons bacon grease in skillet. Discard the rest.
  3. In separate bowl or container, whisk together milk, flour, salt and pepper, until lump-free. Pour the milk/flour mixture into skillet with remaining bacon grease. Add crumbled bacon pieces. Heat mixture on medium (whisking/stirring constantly) until it comes to a boil; reduce heat a bit, and continue cooking and stirring, until gravy has thickened (5-6 minutes). Give it a taste test.
  4. Add additional salt and pepper, to taste (I ALWAYS add more). Once gravy has thickened, add 1-2 Tablespoons cold butter. Stir until butter is melted, incorporated into gravy, and mixture is heated through.
  5. Slice warm biscuits in half horizontally. Place biscuit halves onto serving plate. Spoon hot gravy over each half. Serve and enjoy!
Recipe Notes

In the words of my Mom... "you can't have enough pepper in this gravy!". Don't be afraid to season this gravy well! Taste, taste, taste, and add salt and pepper until it tastes exactly the way you want it to. *Caloric calculation is for gravy only.

Nutrition Facts
Southern Bacon Gravy (For Biscuits)
Amount Per Serving (1 serving (1/4 cup))
Calories 113 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 365mg16%
Potassium 121mg3%
Carbohydrates 4g1%
Sugar 3g3%
Protein 4g8%
Vitamin A 160IU3%
Calcium 74mg7%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!

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Jun
2016

Strawberry Balsamic Vinaigrette

categories: Sauces and Dressings
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Make mixed green salads “pop” with delicious, Strawberry Balsamic Vinaigrette! This salad dressing’s easy to make from scratch, with only a few ingredients!Make mixed green salads "pop" with delicious, Strawberry Balsamic Vinaigrette! This salad dressing's easy to make from scratch, with only a few ingredients!
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! With a few basic ingredients and a whisk, 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 mixed green salads, along with some feta cheese and pecans or almonds. This addition of fresh fruit to my salads always makes me happy! The strawberry balsamic vinaigrette flavor (with fresh strawberries) compliments the mixed greens, feta and fruit quite nicely!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Pouring strawberry balsamic vinaigrette over salad, with strawberries and blueberries.

How To Make Strawberry Balsamic Vinaigrette

All you have to do is blend the ingredients until smooth, and BAM! You’ve made this fantastic Strawberry Balsamic Vinaigrette! You can mix the ingredients by hand with a whisk, or you can blend them together in a blender or food processor, if that is easier.  However you mix this salad dressing together, it couldn’t be easier to make!

Do you enjoy making salad dressings from scratch? I sure do, rather than always having to buy them. Homemade dressings always seem fresher that way, and it’s kind of nice to not have a lot of chemicals or shelf stabilizing ingredients in there!

Other Salad Dressing Recipes On This Blog

If you enjoy making your own salad dressings, I hope you will check out my other salad dressings. These include: Bleu Cheese, Italian, Ranch, Citrus Dijon, Poppyseed Salad Dressing and Citrus Vinaigrette. These salad dressings are full of flavor, and are easy to make!

Mixed green salad, topped with strawberry balsamic vinaigrette.

Hope you will consider making this Strawberry Balsamic Vinaigrette. The recipe is a keeper!  This recipe, when made as written, makes about 2 cups of salad dressing. Don’t forget to check out ALL of my recipes, found in the Recipe Index, which is located at the top of the page.

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.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

0 from 0 votes
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Strawberry Balsamic Vinaigrette
Prep Time
2 mins
Cook Time
0 mins
Total Time
2 mins
 
Make mixed green salads "pop" with delicious, Strawberry Balsamic Vinaigrette! This salad dressing's easy to make from scratch, with only a few ingredients!
Category: Salad Dressing
Cuisine: American
Keyword: strawberry balsamic vinaigrette
Servings: 32 (2 cups total)-1 T per serving
Calories Per Serving: 41 kcal
Author: JB @ The Grateful Girl Cooks!
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
US Customary - Metric
Instructions
  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.
Nutrition Facts
Strawberry Balsamic Vinaigrette
Amount Per Serving (1 Tablespoon)
Calories 41 Calories from Fat 27
% Daily Value*
Fat 3g5%
Potassium 8mg0%
Carbohydrates 2g1%
Sugar 2g2%
Vitamin C 1.7mg2%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make mixed green salads "pop" with delicious, Strawberry Balsamic Vinaigrette! This salad dressing's easy to make from scratch, with only a few ingredients!

 

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Jun
2016

Raspberry Coulis

categories: Desserts, Sauces and Dressings
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Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that’s easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.
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!

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. A fruit 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:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Raspberry Coulis

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

Whole raspberries, water and sugar in a pan, ready to cook!

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

Raspberries, sugar and water cook in pan for about 6-7 minutes.

Pour the raspberry mixture into a blender, and mix until the sauce is nice and smooth.

Strain The Cooked Fruit

Once the cooked fruit has been blended, you need to strain the seeds out!  Place a mesh colander over a bowl, then pour the blended fruit into the strainer.

Cooked coulis is poured into a strainer which sits on top of bowl.

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 raspberry coulis! Discard the seeds, once you have all the fruit coulis in the bowl.

The sauce is forced through a mesh strainer, leaving raspberry seeds behind.

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

After straining the seeds out, the raspberry coulis is ready to use!

How To Store Raspberry Coulis

I like to pour the coulis into a plastic decorating bottle with a cap on it. These bottles are fairly inexpensive. I got my set of plastic bottles at Michael’s craft store.

Handy squeeze bottles make it easier to decoratively drizzle the sauce over the dessert (but is not necessary!).

The fruit sauce is ready to be used right away or can be refrigerated until ready to use. Unused raspberry coulis will keep for several days in the refrigerator.

A plastic bottle helps to decorate desserts with the raspberry coulis.

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

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several syrup and sauce recipes you can check out, including:

Have a wonderful day. I hope you will look for opportunities to be a blessing to someone! Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

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Raspberry Coulis
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 

Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.

Category: Dessert Sauce
Cuisine: American
Keyword: raspberry coulis
Servings: 32 Tablespoons (total=2 cups)
Calories Per Serving: 17 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 18 ounces raspberries - 1½ pints (fresh or frozen- I used fresh)
  • 3/4 cup granulated sugar
  • 1/2 cup water
US Customary - Metric
Instructions
  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. 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.

  3. The coulis will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container. The sauce is ready to use immediately. Coulis will last for several days when stored in refrigerator. Enjoy!

Recipe Notes

If you use frozen berries, do not use the pre-sweetened (in syrup) kind. Your sauce will be TOO sweet!

Nutrition Facts
Raspberry Coulis
Amount Per Serving (1 Tablespoon)
Calories 17
% Daily Value*
Potassium 16mg0%
Carbohydrates 4g1%
Sugar 3g3%
Vitamin A 5IU0%
Vitamin C 2.8mg3%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.

 

 

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Jun
2016

Homemade Mayonnaise

categories: Sauces and Dressings
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It’s EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!
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!

Problem solved… and it was really EASY! Have you ever made homemade mayonnaise from scratch before? I never had, before making it recently, and I was pleasantly surprised with the results. 

Here’s what you do to make your own, with a few simple household ingredients:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Homemade Mayonnaise From Scratch

Whisk egg yolk, yellow mustard, sea salt, and sugar together in a mixing bowl. I bet you won’t even break a sweat doing this… right?

Egg yolk, mustard, salt and sugar are mixed together to start making homemade mayonnaise

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.

Vinegar and lemon juice is whisked into egg mixture for mayonnaise

Whisk briskly, until the ingredients have been fully combined.

Ingredients for homemade mayonnaise are whisked until fully blended.

Important Step – Go Slowly!

Add half of the oil in a slow steady stream, while whisking constantly. Don’t rush this step, because it is very important to the success of this recipe.

Maintain 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 the 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).

Light olive oil is added to egg mixture while whisking continuously.

At this point, the mayonnaise mixture will be a bit lighter in color and will have thickened up quite a bit.

Let the homemade mayonnaise sit at room temperature for about an hour, then transfer it to an airtight container with a lid.

Chill the homemade mayonnaise at least 2-3 hours before using, for the best results. The mayonnaise will thicken even more as it chills.

Store the container of homemade mayonnaise in the refrigerator for up to a week.

Homemade mayonnaise needs to thicken in refrigerator before using.

When Ready To Use Your Homemade Mayonnaise

After being refrigerated for several hours, you will notice how much thicker the homemade mayonnaise has become.

When you are ready to use it, give it a really good stir before spreading it, or adding it to a dish.

The homemade mayonnaise is done chilling, is thick, and ready to use!

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?

Many Uses For Your Homemade Mayonnaise

I used this homemade 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!

This condiment was PERFECT, used in each of those dishes!  Hope you’ll try making this simple pantry staple!

Time to make a sandwich with some creamy, thick homemade mayonnaise!

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 homemade mayonnaise, too!

How’s THAT for your encouraging thought for the day! Thanks for stopping by.  Have a great day, and come back soon.

Looking For More CONDIMENT Or SAUCE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious condiment and sauce recipes to make from scratch, including:

Want More Recipes? Get My FREE Newsletter!

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Homemade Mayonnaise / The Grateful Girl Cooks!

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Homemade Mayonnaise
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!
Category: Condiment
Cuisine: American
Keyword: homemade mayonnaise
Servings: 16 Tablespoons (1 heaping cup)
Calories Per Serving: 16 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large egg yolk
  • 1 teaspoon prepared yellow mustard
  • 1/2 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
US Customary - Metric
Instructions
  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!
Recipe Notes

If you are pregnant, I suggest using pasteurized eggs for this recipe.

Nutrition Facts
Homemade Mayonnaise
Amount Per Serving (1 Tablespoon)
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 12mg4%
Sodium 76mg3%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make your own homemade mayonnaise from scratch, to use on sandwiches, or in other dishes, using only a few simple household ingredients!

 

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Apr
2016

Ranch Dressing

categories: Sauces and Dressings
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You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!
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! It is DELICIOUS!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Homemade Ranch Dressing

Here’s what you do (look how SIMPLE this is): First place all the ingredients for the ranch dressing in a medium sized bowl.

WHEW! Did ya break out in a sweat doing that? Yeah… didn’t think so!

Mixing the ingredients to make homemade ranch dressing for salads.

Now mix all the ingredients up, using a whisk or fork to fully combine. Easy peasy! Stand back, and take a good look. You just made your very own homemade ranch dressing!

Homemade ranch dressing is whisked together and is now ready to drizzle on green salads!

That’s it!  {{TOLD YOU IT WAS EASY}}. Pour the ranch dressing into a covered, airtight 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 1½  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 this type of salad dressing.

Green salad is reading to be topped with homemade ranch dressing.

Other Homemade Salad Dressings On This Blog

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy making your own salad dressings from scratch, here are a few others I think you will enjoy!

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source:  http://www.spendwithpennies.com/chicken-club-pasta-salad/

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Ranch Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!

Category: Salad Dressing
Cuisine: American
Keyword: ranch dressing
Servings: 10 ounces (approx 1¼ cups)
Calories Per Serving: 45 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 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
US Customary - Metric
Instructions

  1. Place all ingredients in a medium bowl. Whisk together ingredients, to fully combine.

  2. Pour dressing into a covered container and refrigerate until ready to serve. Enjoy!

Nutrition Facts
Ranch Dressing
Amount Per Serving (1 Tablespoon)
Calories 45 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 40mg2%
Potassium 19mg1%
Vitamin A 70IU1%
Vitamin C 0.4mg0%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!

 

 

 

 

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Feb
2016

Poppyseed Salad Dressing

categories: Sauces and Dressings
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This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?

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.

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 under 5 minutes!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Poppyseed Salad Dressing

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.

If you prefer, you can substitute half cup of olive oil and half cup of canola oil (both) as a replacement for the cup of vegetable oil.

Ingredients needed to make homemade poppyseed salad dressing.

Mix all the ingredients together really well, until the sugar has dissolved, and everything has been blended together. Pour into a covered bottle or serving container.

Refrigerate the poppyseed salad dressing until ready to use (the flavors really “marry” well, the longer you let it refrigerate).

A photo of a spoonful of poppyseed salad dressing.

I’m not kidding you- this poppyseed salad dressing 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!

Homemade poppyseed salad dressing, ready to drizzle on a salad!

We used this salad dressing on a mixed green salad that has mixed greens, toasted almond slices, blueberries, strawberries, and feta cheese. Perfect!

I will definitely make this poppyseed salad dressing again, because it tastes wonderful!

Salad is ready t drizzle with poppyseed dressing!

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

Looking For More SALAD DRESSING Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad dressing recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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

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Poppyseed Salad Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?
Category: Salad Dressing
Cuisine: American
Keyword: poppyseed salad dressing
Servings: 24 (1 T. per serving)
Calories Per Serving: 106 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup apple cider vinegar
  • 1 teaspoon dry mustard powder
  • 4 teaspoons chopped red onion
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons poppy seeds
  • 2/3 cup granulated sugar
  • 1 cup vegetable oil
US Customary - Metric
Instructions

  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!
Recipe Notes

You can also substitute half cup of olive oil and half cup of canola canola oil for the cup of vegetable oil.

Nutrition Facts
Poppyseed Salad Dressing
Amount Per Serving (1 Tablespoon)
Calories 106 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 49mg2%
Potassium 9mg0%
Carbohydrates 6g2%
Fiber 0.1g0%
Sugar 6g7%
Protein 0.1g0%
Vitamin A 0.03IU0%
Vitamin C 0.04mg0%
Calcium 9mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This delicious poppyseed salad dressing is EASY to make in under 5 minutes, using common pantry ingredients! Why buy it when you can make it from scratch?

 

 

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Oct
2015

Cilantro-Lime Enchilada Sauce

categories: Canning And Preserving, Sauces and Dressings
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This delicious homemade cilantro lime enchilada sauce can be used for enchiladas, tacos, quesadillas, etc. Canning instructions are included.This delicious green enchilada sauce features the Southwest flavors of tomatillos, cilantro, and lime, and can be used for enchiladas, tacos, quesadillas, etc.

After a 5 day visit to Southern California to see my family, I’m glad to be back home in the great Pacific Northwest. Today I want to share the recipe for a fantastic tasting Cilantro-Lime Enchilada Sauce that I made (and canned) back in July.

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, very easy to prepare, and makes 3 pints of delicious enchilada sauce!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

This Recipe Uses Tomatillos – So What Is A Tomatillo?

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.

Cilantro Lime Enchilada Sauce Is A Green Sauce!

When I make homemade enchiladas or order them at our favorite Mexican restaurant, I always go with a traditional red sauce, BUT I decided to branch out a bit and make this recipe for a green enchilada sauce.  The original recipe was from Pam at “Over The Big Moon.com”.

Do I Have To CAN This Cilantro Lime Enchilada Sauce?

No! Absolutely NOT! 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 in our pantry for “later”. Further down in this post, you can see how to store it, if not canning it!

I used the first batch of this sauce to make some Pork Enchiladas With Cilantro Lime Sauce, and whoa… they were amazingly DELICIOUS!

Chicken enchiladas with cilantro lime enchilada sauceThe 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:

How To Make Cilantro Lime Enchilada Sauce

Rinse, peel and de-stem the tomatillos, then cut each tomatillo in quarters (6 cups total).

Tomatillos are used to make cilantro lime enchilada sauce.
Place the tomatillos into a large stockpot,, and add the chopped onion, minced garlic, and chopped jalapeno peppers.

Cooking tomatillos, onions, jalapenos for sauce
Drizzle everything in the pot with olive oil. Cook the tomatillos on medium-high heat for a few minutes. While the tomatillos and other veggies are cooking, chop up the fresh cilantro.

Chopped cilantro for adding to cilantro lime sauce
Cooking The Tomatillo Mixture

After the tomatillo mixture has cooked for a few minutes, add the water, chopped cilantro, cumin, and salt to the pan. Place a lid on the pot and turn the heat to low temperature. Cook on low for about 10-12 minutes.

Cilantro, water, and spices added to sauce in pan
Once the tomatillos are pretty soft, use an immersion blender to completely puree everything into a smooth sauce. NOTE: If you do not have an immersion blender (mine was a gift!), put everything into a blender or a food processor and blend until smooth (might have to do it in batches).

Once the cilantro lime enchilada sauce is smooth, add the lime juice to the mixture and mix well, to fully combine.

Using immersion blender to puree tomatillos in enchilada sauce
What If I Am NOT Going To CAN The Cilantro Lime Enchilada Sauce? At this point if you are NOT going to can it, you can use some right away, to make enchiladas!  Make sure to keep the leftover sauce covered and refrigerated.

Can I FREEZE The Sauce?

Yes, you can freeze the sauce. It will keep in the freezer for 2-3 months. You will need to store the sauce in air-tight containers or freezer bags in the freezer.

Cilantro lime enchilada sauce has been blended

How Do I CAN The Cilantro Lime Enchilada Sauce?

**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 water bath canner for 40 minutes, following published canning guidelines**.

Jars of cilantro lime sauce in water bath canner

Cilantro Lime Enchilada Sauce, canned and ready to use or store in pantry!
Hope you will give this recipe a try! The cilantro-lime enchilada sauce is delicious and fresh tasting! Update (2019): This recipe for cilantro lime enchilada sauce continues to be used, over and over. I’ve made this enchilada sauce at least 5 times now, and it is fantastic!

Thank you for stopping by today. I hope you will come back soon for more delicious recipes.

Looking For More CANNING Recipes?

You can find all my canning recipes in the Recipe Index, located at the top of the page. These include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a wonderful day!

Author's signatureRecipe Source: http://overthebigmoon.com/canning-cilantro-lime-enchilada-sauce/

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Cilantro-Lime Enchilada Sauce
Prep Time
10 mins
Cook Time
20 mins
Canning Time
40 mins
Total Time
30 mins
 
This delicious green enchilada sauce features the Southwest flavors of tomatillos, cilantro, and lime, and can be used for enchiladas, tacos, quesadillas, etc.
Category: Condiment
Cuisine: Mexican
Keyword: cilantro lime enchilada sauce
Servings: 3 pints
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups tomatillos , husks removed and quartered
  • 1/2 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
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1 1/2 cups water
  • 1 Tablespoon olive oil
  • 1/4 cup fresh lime juice
  • 2 additional fresh limes (to use only if you are canning this recipe)
US Customary - Metric
Instructions
  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. Add the water, cilantro, cumin and salt to the pan. Put a lid on the pan; continue to simmer the veggies on low for about 10 minutes or so, until the tomatillos have softened.

  3. 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.
  4. Once sauce is smooth, stir in 1/4 cup of fresh lime juice to combine. If you are NOT canning the sauce, it is now ready to use.
  5. IF YOU ARE GOING TO CAN THE SAUCE: Pour the hot enchilada sauce into clean, hot canning jars. Squeeze the juice from 1/2 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 1/2" 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.
Recipe 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.

Nutrition Facts
Cilantro-Lime Enchilada Sauce
Amount Per Serving (1 Pint Jar)
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 1169mg51%
Potassium 850mg24%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 13g14%
Protein 3g6%
Vitamin A 450IU9%
Vitamin C 63.9mg77%
Calcium 45mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This delicious homemade cilantro lime enchilada sauce can be used for enchiladas, tacos, quesadillas, etc. Canning instructions are included.

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Sep
2015

Easy Spaghetti Sauce With Italian Sausage

categories: Italian, Main Dishes, Pasta, Pork, Sauces and Dressings
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Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices. Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

When I make spaghetti sauce, I typically cook the sauce for several hours. However, sometimes I don’t have time to spare, so I make this EASY and quick spaghetti sauce. The sauce is is flavored with Italian sausage, mushrooms, green peppers, onions, and lots of spices. It’s delicious and filling, especially on a “cool weather” kind of day, like today in the Pacific Northwest.

I grew up eating my Mom’s spaghetti sauce, which she cooked with ground beef in the sauce. While that is good, my husband and I prefer the taste of Italian sausage in our sauce. I’ve been making it this way for YEARS! If you’ve never made sauce with Italian sausage, I hope you will consider it. The spaghetti sauce only takes about 10 minutes of prep work, then the rest of the time (30 minutes) is inactive “simmering” time. Not too much time to invest, and the results are wonderful!

I like to make extra spaghetti sauce to freeze for another day! The recipe serves 4-6 depending on serving size. Even if you can’t use that many servings in a single meal, it’s nice to have extra sauce available, for other meals).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Spaghetti Sauce With Italian Sausage

Start the party off by sautéing Italian sausage (which has been removed from the casing) with chopped onion. The meat and onions are cooked on medium heat in a large skillet.

Cooking Italian sausage and onions in skillet for spaghetti sauce.

Add chopped green pepper, and continue cooking until the Italian sausage is fully cooked.

Chopped green peppers are added to sausage, and onions for spaghetti sauce.

Drain the grease from the skillet, then add tomato paste, a large can of diced tomatoes, and water. Sometimes I add in 1/2 cup red wine, if I have an open bottle (optional, though).

Tomato paste, diced tomatoes and water are added to skillet with spaghetti sauce.
Next add the spices (oregano, basil, Italian seasoning, garlic powder, red pepper flakes, salt & pepper). Stir the spaghetti sauce well, to combine.

Dried Italian spices are added to skillet to season spaghetti sauce.

Add mushrooms. I used some of my dehydrated mushrooms (they ARE kind of handy to have around and re-hydrate wonderfully in the sauce).

Of course, you can use the same amount of fresh, sliced mushrooms. If you don’t like mushrooms, just leave ’em out!

Mushrooms (dehydrated or fresh) are added to spaghetti sauce.
Cook the Spaghetti Sauce

Bring the spaghetti sauce to a boil, then reduce heat to a low simmer. Cook for about 30 minutes or so. The sauce will reduce a bit, and all those yummy flavors will permeate the sauce.

While the sauce is cooking, cook the spaghetti noodles (or any other pasta). Drain the cooked pasta, then place the spaghetti noodles onto individual serving plates. Top pasta with a ladle of this yummy spaghetti sauce, then garnish with grated Parmesan cheese.

Easy Spaghetti Sauce With Italian Sausage is served on top of pasta!
That’s it! It’s such an inexpensive and delicious hearty meal, with an amazing tasting Italian spaghetti sauce! Thanks for stopping by, and I hope you will come back again soon. Have a GREAT day!

Looking For More PASTA Recipes?

You can find all of my pasta recipes in the Recipe Index, located at the top of the page. I have lots of them, including:

You can find many other pasta recipes in my Recipe Index at the top of each post. Have a great day, and Buon Appetito (Italian, for “enjoy your meal!)!

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Author's signatureRecipe source: My brain, in Italian mode.

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Easy Spaghetti Sauce With Italian Sausage
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.
Category: Entree
Cuisine: Italian
Keyword: spaghetti sauce
Servings: 6
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Italian sausage links (mild or hot), casings removed.
  • 3/4 cup chopped brown onion
  • 1/3 cup chopped green pepper
  • 1 can (6 oz.) tomato paste
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup water (or substitute 1/2 cup water and 1/2 cup red wine, if desired)
  • 1 1/2 teaspoons oregano (dried)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon basil (dried)
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (dried)
  • 1 1/2 cups sliced mushrooms
  • Grated Parmesan cheese , for garnish (if desired)
US Customary - Metric
Instructions
  1. Remove casing from sausage links by cutting with a knife down the length of the link, and removing the sausage. Discard the casing. Crumble the sausage into a large skillet.
  2. Sauté the sausage and chopped onion on medium heat. Add the green pepper; cook until sausage is fully cooked. Drain the grease out of the pan (discard), and return skillet to stovetop.

  3. Add tomato paste, can of diced tomatoes (including juice), and water to skillet. Add oregano, Italian seasoning, basil, garlic powder, salt, pepper and red pepper flakes. Add sliced mushrooms. Stir all ingredients well, to combine.

  4. Bring sauce to a boil, then reduce heat to low and continue to cook for about 30 minutes. The sauce will reduce down a bit, and the flavors will permeate the sauce. Taste test the sauce and add additional salt or spices as desired.

  5. While sauce is cooking, prepare the pasta of your choice according to package directions. Drain pasta, then serve with spaghetti sauce ladled over the top. Garnish with Parmesan cheese, if desired, and serve HOT!

Recipe Notes

Caloric calculation does not include pasta of your choice. It also does not include optional Parmesan cheese topping (optional).

Nutrition Facts
Easy Spaghetti Sauce With Italian Sausage
Amount Per Serving (1 g)
Calories 278 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 42mg14%
Sodium 1199mg52%
Potassium 950mg27%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 10g11%
Protein 12g24%
Vitamin A 780IU16%
Vitamin C 28.1mg34%
Calcium 83mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spaghetti Sauce with Italian Sausage is a delicious, quick and easy meal to make, with tomatoes, sausage, mushrooms, green peppers, onions, and Italian spices.

 

 

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