Nothing like coining your own words! I’ve read recipes for mayonnaise with avocado added to it before but have never taken the plunge and tried it before today. When I made my turkey shawarma wraps for lunch today, I decided to blend the shawarma spice, slices of avocado I was planning to put into the [...]
Archive for the ‘Sauces’ Category
Mayonado
Posted in Condiments/Jams, Dips, Salads, Dressings, Sauces, SIDE DISHES, SNACKS, APPETIZERS, XTRA STUFF on April 24, 2012 | 2 Comments »
Citrus Butter
Posted in Condiments/Jams, Sauces, XTRA STUFF on March 12, 2012 | 2 Comments »
This butter adds a nice citrus tang to roast duck or baked chicken. It it is also very good on broiled or char-grilled fish. This easy compound butter is one I fix often. You could substitute lime zest for the orange zest for a nice variation on this recipe. This is suitable for Induction. If [...]
Herbes de Provence Butter
Posted in Sauces, XTRA STUFF on March 5, 2012 | 5 Comments »
Neither my husband nor I are very fond of leftover, reheated char-grilled steak. It just takes on a taste leftover that doesn’t sit well with me. But sadly we sometimes have steak leftover! However, I have found a way to serve that steak later in the week and disguise that “reheating taste” beef tends to [...]
Tuscan Olive Butter
Posted in Sauces, XTRA STUFF on November 29, 2011 | 5 Comments »
This compound butter has a wonderful flavor that would equally enhance beef, pork, chicken, fish or shrimp. I did not run this mixture through the food processor/blender, but I may next time as I believe the olives would be nicer minced even finer than I was able to achieve with a knife. For this particular [...]
Chicken with Pink Tarragon Sauce
Posted in MAIN DISHES, Poultry, Sauces, XTRA STUFF on August 23, 2011 | 11 Comments »
A quick meal for summertime when you don’t want to heat up your kitchen. This tasty dish is Induction friendly and a pleasant way to change up those boneless, skinless chicken breasts. Any leftover sauce is absolutely divine dipped over your scrambled eggs at breakfast. If you’re at the OWL phase, 1-2 T. of [...]
Montreal BBQ Sauce and Marinade
Posted in Sauces, XTRA STUFF on July 5, 2011 | 6 Comments »
Click pic to enlarge This is a wonderful baste or BBQ sauce for Pork, but it would be equally good on fish, chicken or shrimp. I plan on using this one regularly! It was just amazingly good to be so simple to make! And the nutritional counts aren’t too bad either. This sauce is Induction [...]
Peggy’s Bernaise Sauce
Posted in Sauces, XTRA STUFF on June 29, 2011 | 2 Comments »
Click pic to enlarge My thoughts this morning transported me to a wonderful steak with bernaise sauce I had at Galveston’s Wentletrap restaurant some years back. For those that don’t know, a wentletrap is a beautiful seashell (shown right). Hope that place survived and has recovered from the ravages of Hurricane Ike. Sure was a [...]
Clam Sauce
Posted in ALL-STAR RECIPES, MAIN DISHES, Sauces, Seafood, XTRA STUFF on June 21, 2011 | 6 Comments »
Click pic to enlarge I have always loved clam sauce on pasta. Though you can serve this on real pasta for your guests, it goes nicely with sauteed zucchini “noodles”, as shown above, for the low carbers at the table. Allow 5-6 oz. zucchini noodles per person. The zucchini noodles soak up the sauce’s wonderful [...]
Pesto Sauce
Posted in Sauces, XTRA STUFF on June 9, 2011 | 14 Comments »
Click pic to enlarge This versatile little sauce can be used as a marinade for grilling fish or chicken. It’s wonderful on low-carb “mock noodle” Italian dishes. I’ve made a very tasty spaghetti squash dish with this as well. It’s also a delightful addition to salads made of tomatoes, olives, quinoa or cucumber. I’ve even [...]
Herb Butter
Posted in Condiments/Jams, Sauces, XTRA STUFF on June 1, 2011 | Leave a Comment »
Click pic to enlarge I love mixing herbs and spices into butter and using them on baked, broiled or char-broiled steak, pork chops or seafood. This is one of my favorites. FYI for those not familiar with herb butters, also known as compound butters, they are simple mixtures of softened butter and spices, herbs, seasonings [...]
Mint Sauce
Posted in Salads, Dressings, Sauces, SIDE DISHES, XTRA STUFF on May 20, 2011 | Leave a Comment »
Click pic for closeup I love the combination of mint, cilantro and jalapeno on most things Indian as well as Middle Eastern salads, cucumbers and even jicama diced up. Wonderful flavors together. This sauce is Induction friendly and can be used as a dip for low-carb versions of Indian naan, for dressing cukes and salads, [...]
Eggplant Sauce for “Pasta”
Posted in MAIN DISHES, Sauces on September 19, 2010 | Leave a Comment »
Click pic to enlarge I have been making this recipe for ever so long. It’s so tasty, freezes well and is even tastier when reheated. And good news is it’s Induction acceptable is served on spaghetti squash or zucchini “noodles”. I like to make a double or triple batch and keep in small containers in [...]
Peggy’s North Carolina BBQ Sauce
Posted in Sauces, XTRA STUFF on July 27, 2010 | Leave a Comment »
Click to enlarge Scott’s BBQ in Goldsboro, North Carolina, where I was born, serves classic N.C. style shredded pork BBQ. And of course, with their signature vinegar-based sauce. It’s so unlike the tomato-based, sweeter sauce we see here in Texas, where I have lived the last 40 years. Though their BBQ sauce recipe is proprietary, [...]
Mexican Salsa
Posted in Sauces, XTRA STUFF on July 27, 2010 | Leave a Comment »
Click pic to enlarge We used to eat at a little Mexican restaurant in La Marque, Texas named Benito’s that we just loved. He made the BEST refried beans, bar none, I’ve ever eaten anywhere! Seasoned to perfection! Also made great cheese enchiladas, guacamole and his salsa I could eat by the quart, in the [...]
Pork Country Ribs with Apple Cider Barbeque Sauce
Posted in Pork, Ham, Sausage, Sauces on July 27, 2010 | Leave a Comment »
Click pic to enlarge When we do BBQ, here in Texas where summer time evening temps can still be 90º, my husband likes to do a lot at one time for freezing and reheating for later meals. That way he doesn’t have to deal with the cooking in our Texas heat quite so often. This [...]
Lime Butter
Posted in Sauces on February 27, 2010 | Leave a Comment »
Click pic to enlarge This baste is delicious on grilled/ broiled chicken breasts, broiled fish filets or broiled/grilled shrimp. Easy to whip up and Induction friendly, too! I like to serve this with a side of my Chipotle “Sweet Potatoes” http://buttoni.wordpress.com/2009/09/29/chipotle-sweet-potatoes/ . INGREDIENTS: 2 tsp. canola or light olive oil ½ stick butter 1 T. [...]
Shrimp Cocktail Sauce
Posted in Condiments/Jams, Sauces, XTRA STUFF on January 30, 2010 | Leave a Comment »
My family has been making shrimp cocktail sauce by this recipe since I was a very little girl, and that was a very, VERY long time ago. Haven’t found one I like better either. It also happens to be Induction friendly as is! INGREDIENTS: 1 ½ c. low carb ketchup (I use this recipe: http://genaw.com/lowcarb/better_heinz_ketchup.html [...]
Green Herb Sauce
Posted in Poultry, Sauces, Seafood on January 17, 2010 | Leave a Comment »
This colorful green herb sauce makes a tasty and attractive entrée. And it’s so easy to prepare! This would also be good on baked/broiled fish. This recipe is Induction friendly. INGREDIENTS: 1 t. shallot, minced 1 oz. fresh spinach leaves (about a cup) 1 T. fresh dill 2 T. parsley, chopped 4 T. chicken broth [...]
Blackberry Balsamic Meat Glaze
Posted in Lamb, Pork, Ham, Sausage, Poultry, Sauces, SPECIAL HOLIDAYS on December 29, 2009 | Leave a Comment »
I came up with this to glaze a roasted duck for Christmas. It was truly outstanding! I’m sure this would also be be good on baked chicken, roast pork or lamb. Not suitable for Induction because of wine and berries. INGREDIENTS: 1 c. blackberries 3 tsp. granular Splenda ¼ c. balsamic vinegar 3 oz. red [...]
Cranberry Sauce
Posted in Condiments/Jams, Sauces, SPECIAL HOLIDAYS, XTRA STUFF on November 15, 2009 | Leave a Comment »
Click pic to enlarge This is my favorite cranberry sauce recipe. Sometimes I add ½ c. coarsely chopped walnuts or pecans and 1-2 T. bourbon. But I’m not consistent with that, so I didn’t include it below or in the nutritional info below. This recipe is not suitable until the nuts and berries rung of [...]
