Spicy Pickle Relish
Not to spicy and not too sweet, this spicy pickle relish is AMAZING! This is the perfect condiment for burgers, hot dogs, and brats!
Simple food. Good company. A comfortable place.
Condiments/Dips
Ultimate Gravy Transformation
Need a gravy shortcut? Give store-bought gravy the flavor, color and thickness boost it needs to be worthy of those creamy mashed potatoes with just a few simple tips and tricks.
Mexican Green Goddess Dressing
This simple, greek yogurt based recipe is a Mexican version of the traditional “green goddess dressing”. Avocado is still front and center but cilantro and lime replace the traditional basil/tarragon profile and a small amount of jalapeño adds a little heat. Serve as a dressing on salads, a dip for vegetables/chips, and/or a condiment for tacos!
Please Pass the Sofrito
The what? A year or two ago this would have been my answer if someone asked me to “please pass the Sofrito”. Then I ordered a Mediterranean Egg Sandwich at our local Panera Bread restaurant. I had no idea what a “Tomato Sofrito” was but …
Cranberry-Mustard Sauce
This sauce is the perfect match for turkey, pork, chicken, meatloaf, and even roasted vegetables (like Brussels sprouts or carrots). It was created to compliment the sage and turkey in my Thanksgiving Meatballs.
Pickled Carrots?
Oh how I love to find new foods! By that, of course, I’m not claiming to discover new foods for the culinary industry or the world. I’m just happy when I try something for the first time and realize that my world has just expanded. …
Corn & Black Bean Salsa
Ten simple steps is all it takes to make this fresh, nutritious, slightly spicy, Corn & Black Bean Salsa!
Thanksgiving Meatballs & Cranberry-Mustard Sauce
November. Halloween is over and everyone is jumping right into Christmas. Music, movies, decorations, shopping … Not me. I’m a Thanksgiving girl. I love everything about this holiday. I love the hymns we sing at church, the story of the Pilgrims and Indians sharing a …
Spinach and Basil Pesto
Do you ever wonder what was going through the mind of the person who decided to make a sauce from fresh basil leaves? I guess I can see someone saying “you know? we keep tearing up these leaves and adding it to our pasta … and we always use garlic and Parmesan cheese … a good drizzle of olive oil never hurt”. But then … “Oh! and hey! let’s throw in some nuts!”