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Category Archives: Dressings

Easy Homemade Condiment Recipes | Tasting Table

We all rely on store-bought condiments most of the time, but is there a better option? Who has the time to make things like ketchup or mayo at home? Surprisingly enough, you do! Making your own condiments is a lot easier than you think, gives you better control of the ingredients you and your family eat and they just plain taste better. Tasting Table has put together 7 easy recipes for different condiments that you can make yourself so you can save some money, eat something that tastes great and really impress your family! Check it out!

I am finally over my sickness after several weeks of fighting it. Though work has been pretty crazy lately too, I am going to try to get caught up on my blogging next week so I can get back into my routine. I have some great recipes I have tried recently that will be fun to share. Stay tuned and thanks!

Source: Easy Homemade Condiment Recipes | Tasting Table

 

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100+ Classic Thanksgiving Side Dish Recipes : Food Network

Sure, the turkey is the centerpiece of your Thanksgiving meal, but the side dishes you serve can really help the dinner shine and be what people remember the most about the meal. Choosing new, interesting or classic side dishes is easy when you take a look at over 100 different side dish recipes that Food Network provides for you. Check it out!

Source: 100+ Classic Thanksgiving Side Dish Recipes : Food Network

 

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Better Than Store-Bought – Buttermilk Fried Chicken Fingers with Ranch Coleslaw

Chicken fingers are one of those things that you probably have a love/hate relationship with. They make a great snack or party appetizer and without a doubt are one those things that most kids love to eat. I remember when Sean was little and went through a phase that no matter where we were – at home, visiting family or out to dinner – he just wanted chicken fingers. The problem is that so many of the chicken fingers you get in the store, from fast food restaurants or even casual family restaurants just do not taste get, at least to adults. There are lots of different chicken finger recipes you can try out there, but this one from Epicurious.com for buttermilk fried chicken fingers was a big hit. They are easy to make, have great flavor and everyone will love them. And what better pairing to make it a good lunch or dinner item than putting it with some ranch coleslaw from Bon Appetit?

Buttermilk Fried Chicken Fingers

For the buttermilk marinade:

3 1/2 cups buttermilk

3 1/2 cups milk

1 small onion, cut into 1/2-inch thick slices

2 medium jalapeños, sliced (optional)

1 tablespoon kosher salt

1 tablespoon hot sauce

2 pounds skinless, boneless chicken thighs, cut into 2×4-inch strips, or 2 pounds chicken tenders

For the seasoned flour:

3 1/2 cups all-purpose flour

2 tablespoons granulated garlic

2 tablespoons onion powder

1 tablespoon plus 1 teaspoon dried thyme

2 teaspoons ground sage

1 tablespoon smoked paprika

1/2 teaspoon cayenne pepper

1 tablespoon plus 1 teaspoon kosher salt

1 tablespoon plus 1 teaspoon coarse ground black pepper

Canola oil, for frying

Homemade or store-bought ranch dressing, for serving (homemade recipe below)

In a wide, shallow bowl, combine the buttermilk, milk, onion, jalapeño, salt, and hot sauce. Add the chicken pieces, cover the bowl and refrigerate it for 24 hours.

Preheat the oven to 250 degrees. Set 2 cooling racks over rimmed baking sheets lined with aluminum foil. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.

In a large cast iron pot or Dutch oven, pour in enough oil to come up to 2 inches. Set the pot over medium-high heat until the oil registers 350 degrees on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove the chicken from the marinade, shaking each piece to remove any vegetables and excess liquid, and dredge the chicken pieces in the seasoned flour. Fry the chicken pieces, turning once, until they are golden and cooked through, about 6 to 8 minutes total per batch. Transfer the chicken to the wire racks and warm them in the oven while frying the remaining batches.

Serve the chicken fingers with the ranch dressing, if desired.

Ranch Coleslaw

For the Ranch Dressing:

¼ cup buttermilk

¼ cup sour cream

¼ cup mayonnaise

2 tablespoons finely chopped dill

2 tablespoons white wine vinegar

2 teaspoons garlic powder

Kosher salt, freshly ground pepper

For the Coleslaw:

3 cups thinly sliced red and green cabbage

1 large carrot, peeled and thinly sliced

½ cup Ranch Dressing

Kosher salt, freshly ground pepper

To make the ranch dressing, stir together the buttermilk, sour cream, mayonnaise, dill, vinegar, and garlic powder in a small bowl; season with salt and pepper.

To make the coleslaw, toss the cabbage and carrot with the ranch dressing in a medium bowl; season with salt and pepper to taste. Cover and refrigerate the coleslaw for 1 hour to allow the flavors to meld before serving.

For the chicken fingers recipe, I actually cut the amounts in half for the recipe I was making because it seemed like a lot both for the marinade and the flour and I was only making 1 pound of chicken. It worked out well for me as I did not end up with a lot of leftover flour and the marinade did its job very well. The chicken fingers picked up great flavor from the buttermilk marinade and the seasoned flour and had a nice little zing to them from the hot sauce. For the coleslaw, I actually doubled the recipe for the dressing so I could use some with the chicken fingers and have plenty leftover for the slaw. The taste of the dressing is spot on in terms of the ranch you would expect to get and it really makes the coleslaw stand out. I used the food processor to cut up the cabbage and carrots so they would be really fine, but you could easily slice it yourself or even buy a store-bought coleslaw mix to use instead. I just happened to pick up carrots and cabbage at the farmers’ market this weekend and it was a good use for them. The chicken fingers are better anything you can buy in the frozen section of your supermarket or what you will get at restaurants and you get to control the ingredients going into them so you can make them taste how you or your kids will like them best. The coleslaw is a perfect side dish for sandwiches, burgers, ribs, pulled pork (which I will be making this week) and just about any summertime lunch or dinner. I got a picture of the coleslaw but forgot to get one of the chicken fingers. I will make them again to get another picture and post it here.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Get Asian Inspired with Pork Tonkatsu and Japanese Cabbage Salad

One of things I can always count on when making a meal Sean will like is to look to an Asian-inspired meal. He has a fondness for Japanese, Chinese and Korean cooking and doesn’t even seem to mind when I make the dishes a little spicier, even though he will turn his nose up at spicy chili or Buffalo wings (go figure). I had some pork cutlets in fridge and was trying to come up with something different to make with them other than the typical breaded cutlets when I thought about Tonkatsu. I had seen recipes for it before but never really thought to try it myself until I realized just how easy it was going to be. This recipe from Food and Wine is very straightforward and easy to make so you can get the crispy meal your family will love.

Pork Tonkatsu

Four 6- to 7-ounce boneless pork loin chops, pounded 1/2 inch thick

2 cups all-purpose flour

2 large eggs, lightly beaten

3 cups panko bread crumbs

Kosher salt

Pepper

Canola oil, for frying

3 tablespoons Japanese mustard powder  or Colman’s mustard powder

Japanese Cabbage Salad (recipe to follow)

For the Tonkatsu Sauce:

1 Tbsp. ketchup

2½ tsp. Worcestershire sauce

1½ tsp. oyster sauce

1⅛ tsp. sugar

Using a pair of kitchen shears, score the fat at the edges of the pork chops at 1-inch intervals, about 1/4 inch deep (this will keep them from curling while they cook).

Put the flour, eggs and panko bread crumbs in 3 separate shallow bowls. Season the flour with 1 teaspoon each of salt and pepper. Season the pork cutlets with salt and pepper and coat them with flour, tapping off the excess. Dip the cutlets in the beaten eggs and then in the panko, pressing to help the panko adhere.

In a large skillet, heat 1 inch of oil to 360 degrees. Fry 2 pork cutlets over moderate heat, turning once, until they are golden brown and white throughout, about 4 minutes. Drain the chops on paper towels. Transfer the pork chops to a cutting board and season them with salt. Repeat the process  with the remaining cutlets.

In a small bowl, whisk the mustard powder with 3 tablespoons of water until the mixture is smooth.

To make the sauce, combine the ketchup, Worcestershire sauce, oyster sauce and sugar together in a small and whisk until blended.

Slice the tonkatsu into 3/4-inch strips and transfer it to plates. Serve the  with the cabbage, Japanese mustard, tonkatsu sauce and lemon wedges.

Not only is the recipe very easy and turns out great, crispy pork, but you could easily substitute chicken or beef for the pork if you wanted to or even shrimp or your favorite fish. The breading is nice and crispy and it goes really well with the mustard and the Tonkatsu sauce. The Japanese cabbage salad is also very easy to make and there are several different recipes out there that you can try. I used this one from Martha Stewart.

Japanese Cabbage Salad

1 tablespoon white or yellow miso paste

2 tablespoons soy sauce

Juice and zest of 1 lime

2 teaspoons rice wine vinegar (seasoned)

1 teaspoon sesame oil

1/4 cup safflower oil

6 cups thinly shredded green cabbage

Garnish: toasted sesame seeds

  1. In a large bowl, whisk together the miso paste, soy sauce, lime zest and  lime juice, rice wine vinegar, sesame oil, and safflower oil.

 

Toss the cabbage with the dressing and serve it garnished with sesame seeds, if desired.

I didn’t have safflower oil on hand so I just used vegetable oil and it turned out just fine to my tastes. It was a very simple salad that tasted great with the dressing, which was a nice mix of the sesame oil, lime and vinegar. I think it goes perfectly with the tonkatsu and would work well with any other meal that needs a light salad.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on June 29, 2016 in Cooking, Dinner, Dressings, Pork, Salad, Sauce, Vegetables

 

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45 Memorial Day Side Recipes – Bon Appétit

Memorial Day weekend is right around the corner and that means picnics, cookouts and parties start to kick in for the summer. If you are planning your Memorial Day weekend meals now or are going to a party and want to bring something, Bon Appetit has 45 ideas for all kinds of salads, slaws, pickles and all kinds of fantastic side dishes that can be perfect for you. Check it out!

Source: 45 Memorial Day Side Recipes – Bon Appétit

 

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easter recipes Recipes – NYT Cooking

Easter is less than a week away and if you are planning on hosting Easter dinner this year, you want to have some good recipe ideas on what to make. NYT Cooking has put together everything you might be interested in making this year, from ham to lam to side dishes, brunch recipes, desserts,what to do with those hard-boiled eggs and much more. Check it out!

Source: easter recipes Recipes – NYT Cooking

 

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Things You Should Make, Not Buy – NYT Cooking

Source: Things You Should Make, Not Buy – NYT Cooking

There are so many things today that we take for granted as just being much easier to buy than make ourselves, but the truth is many of these things are easy to make, do not take long at all, taste much better when made at home and cost a lot less to make yourself than to buy. Here are a few items put together by NYT Cooking of items you should be making at home yourself instead of buying. Give a few a try and see how easy it is and how much better things taste when you make it yourself. Check it out!

 

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