Bleu Cheese Sauce

Recipe inspired by Rachel Ray magazine, June 2012 issue.

Ingredients:

2 tbsp. mayo
2 tbsp. sour cream
1 tbsp. 1/2 & 1/2 or heavy cream
Juice and zest of 1/2 a lemon
1 clove garlic, minced
1/4 cup crumbled bleu cheese (add more for stronger flavor)
1/4 cup grated Parmesan cheese

Directions:

Combine all ingredients in a medium saucepan and heat over medium heat until cheeses are melted. Set aside and allow to cool slightly; sauce will thicken as it cools.

Serve over steak and enjoy!

My Honey Mustard Sauce

This is one of my go-to recipes that I use when baking my favorite Honey Mustard Chicken or as a dipping sauce for chicken strips or jo-jo's. I've modified this sauce from the original recipe because I've learned to love mustard A LOT more since the original recipe was developed. Now I use three different mustards that I always have on hand and it makes this sauce totally amazing. It certainly doesn't hurt that this is super simple and super, super fast to throw together!

Ingredients:

4 parts mayo
2 parts yellow mustard
1 part Dijon mustard
1 part stone ground mustard
1-2 parts honey (depending on your tastes)
splash apple cider vinegar

Directions:

Mix all ingredients together in a small bowl.

Use as a dipping sauce or slather over a chicken breast and bake at 425 degrees for 25 minutes.

Kentucky Hot Browns

I love breakfast... I HATE waking up in the morning... so usually breakfast for me comes around lunch or dinner time. Today I was motivated enough that making something new for breakfast sounded like more fun than work - and it paid off. I love the sauce from this recipe and I think it will be great on Croque Madames as well. The original recipe can be found here but I made a few small changes of my own.

Ingredients:

For the Mornay sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 10% cream
1/3 cup grated Parmigiano Reggiano or Grana Padano, divided
A grating of fresh nutmeg, less than 1/8 teaspoon, optional
Kosher salt and freshly ground black pepper to taste

To assemble

2 eggs
2 English muffins, split (or favorite roll of your choice)
2 slices Swiss cheese (or your favorite... anything works here)
2 thick slices roasted turkey breast, maybe 4 to 6 ounces total
2-3 slices thick-cut bacon, cooked crisp and kept warm
1 recipe Mornay sauce, kept warm

Directions:

In a medium saucepan over medium heat, melt the butter. Slowly whisk in the flour, incorporating fully so there are no lumps. Continue to cook the mixture, stirring constantly, for a minute or so more. In a slow, steady stream, pour in the cream and whisk to combine. Cook, stirring often to make sure the sauce isn't catching, until the sauce comes to a boil, around 3 minutes. Turn the heat to low, and stir in 1/4 cup of the cheese. Season to taste with kosher salt and ground black pepper, and nutmeg if using. Keep the sauce on the lowest heat to keep it warm, stirring occasionally.

Preheat a broiler. Cook the eggs to your liking; my preference is either fried sunny side up, or poached. At most, over easy. But, it's your breakfast so do what you'd like. My only note is that they can be slightly undercooked as they'll be blitzed under the broiler and nobody likes rubbery eggs. Get them ready and then set them aside for a moment. Place the two bottom halves of the biscuits on a small baking sheet or an oven proof plate and spread a little butter on each half. Toast for a minute or so until the bread starts to crisp slightly. Remove from oven and set aside. Top each bottom with a few slices of cheese. Place a slice of turkey on top, then divide the bacon between the two (breaking the slices in half to keep things neat, if needed). Place your eggs on top. Pour over some of the Mornay sauce and sprinkle the reserved cheese on top. Keep the rest of the sauce hot for serving. Put the biscuit tops beside the filled bottoms, cut side up.

Toast the sandwiches under the broiler until the sauce starts to bubble and the cheese begins to brown. This should take maybe a minute. Remove from the oven, and top with the second half of the biscuit. Serve immediately, with the remaining Mornay sauce passed alongside.

Makes 2, which should serve 2... assuming you're into sharing and all that.

Baked Cream Cheese Spaghetti Casserole

Ingredients:

12 oz spaghetti
30 oz. homemade spaghetti sauce (recipe below)
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated


Directions:

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated.

I cook this in a Pampered Chef Covered Baker - however a standard baking dish would work fine (lightly grease a 9x13" pan).  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

*Quick & Easy Homemade Red Sauce

Combine two 15-oz. cans in a medium stockpot. Add in three cloves minced garlic, 1 tablespoon minced oregano, 2 tablespoons red wine, salt and pepper to taste. Simmer over medium heat for 10-15 minutes.

Chicken in Basil Cream Sauce

Ingredients

• 1/4 cup milk
• 1/4 cup dried bread crumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 6 slices prosciutto
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

Directions

1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until golden brown. Transfer to 350 degree oven and continue cooking for 15-20 minutes, or until done. 
2. Fry prosciutto slices in the same skillet until crisp. Remove to paper towel and pat off excess grease.
3. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream; boil and stir for 1 minute. Reduce heat.
4. Add Parmesan cheese, crumbled prosciutto, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve.

Hot Orange-Ginger Sauce

Ingredients:

1/4 cup orange marmalade
1/4 cup fresh orange juice
2 tbsp. rice wine
1 tbsp. minced fresh ginger root
1/2 tsp. red pepper flakes
1 tsp. minced garlic
1 tbsp. vegetable oil
salt, to taste

Directions:

Whisk marmalade, orange juice, vinegar, ginger root, and pepper flakes together in a small bowl.

Saute garlic in a saucepan with oil over medium-high heat for 30 seconds. Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes. Season with salt.

Chinese Dipping Sauce

Ingredients:

1 tbsp. soy sauce
3/4 cup chicken broth
1/4 hoisin sauce
1 tbsp. cornstarch
1 tbsp. honey
1 tsp. minced garlic
1 tbsp. bottled ground fresh ginger

Directions:

Combine soy sauce, broth, hoisin, cornstarch, and honey in a small saucepan over medium-high heat. Whisk sauce over heat until the mixture begins to thicken; remove from heat.

Use as a dipping sauce for egg rolls or on pork or chicken stir fry.

Huli Huli BBQ Sauce

Ingredients:

1/4 cup ketchup
2 tbsp. soy sauce
2 tbsp. light brown sugar
1 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. fresh minced ginger root
1 tbsp. fresh lime juice
1/4 tsp. red pepper flakes

Directions:

Combine all ingredients in a medium saucepan over medium-low heat. Simmer until sugar is melted. Set aside to cool.

Serve on chicken or pork with grilled pineapple.

Rosemary Cream Sauce

Ingredients:

1 cup heavy whipping cream
2 tsp. dried rosemary
2 tbsp. Dijon mustard
1/4 cup freshly grated Parmesan cheese

Directions:

In a small saucepan, combine cream and rosemary. Bring to a boil over medium-high heat. Reduce heat, and simmer until cream is reduced to 1/2 cup. Stir in mustard and salt. Serve over chicken.

Pork with Sweet Onion Marmellata

Ingredients:

Onion Marmellata:

1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar (or more to taste)

Pork Chops:

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flat-leaf parsley

Directions:

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Sage-Crusted Pork Tenderloin with Apple-Thyme Compote

Tenderloin Ingredients:

3/4 cup panko breadcrumbs
1 tbsp. minced fresh sage
salt and pepper to taste
1 pork tenderloin, trimmed
2 tbsp. Dijon mustard
2 tbsp. olive oil

Compote Ingredients:

1/4 cup sliced shallots (about 2)
4 tbsp. unsalted butter, divided
1 tbsp. olive oil
1 cup sweet-tart apples (such as Braeburn) cored, thinly sliced
1 tsp. chopped fresh thyme
1/4 cup brandy or dry white wine
1/4 cup thawed apple juice concentrate
1/4 cup low-sodium chicken broth
1 tbsp. all-purpose flour

Directions:

Preheat oven to 425 degrees.

Combine bread crumbs, sage, salt, and pepper together on a baking sheet. Brush pork with Dijon and roll in crumbs to coat, pressing them to adhere. Transfer to a rack and let stand for 15 minutes.

Heat 2 tbsp. of oil in a large ovenproof nonstick skillet over medium-high heat. Add pork and saute on 1 side until brown and crisp, about 5 minutes. Turn pork over, transfer pan to oven, and roast until pork reaches 150-155 degrees, about 20-30 minutes. Remove from oven and let stand for five minutes before slicing into medallions.

Saute shallots for the sauce in 3 tbsp. butter and 1 tbsp. oil in a second nonstick skillet over medium heat. Cook until soft, about 5 minutes. Add apple and thyme, and saute 3 minutes. Deglaze with brandy, simmer until nearly evaporated, then stir in juice and broth.

Melt remaining 1 tbsp. of butter in microwave and whisk in 1 tbsp. of flour. Add mixture to sauce and simmer until thick. Season with salt and pepper.

Garlic Aioli

I have been searching and searching for a yummy aioli recipe and finally discovered that Dijon mustard is the secret ingredient... who woulda thunk it?

Ingredients:

1 cup mayo
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt

Directions:
In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

Yield: 1 cup

Alfredo Sauce

*This recipe is a work in progress but we have the basic sauce down... thinking of adding nutmeg or herbs next time and salt and pepper. The consistency was perfect and it was great sauce, just needed a little umph.*

Ingredients:

4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
1 1/2 cup plus 3 tablespoons grated Parmesan
Italian parsley for garnish

Directions:

Heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble.

Remove from heat and add 1 1/2 cups Parmesan, and stir gently. Pour sauce over pasta and sprinkle with remaining 3 tablespoons of Parmesan.

Balsamic Reduction

Ingredients:
1 1/2 cups balsamic vinegar
1/4 cup of brown sugar

Directions:
Bring vinegar to a boil, turn down the heat and let it simmer.
When it reduces halfway, add brown sugar.
Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. As it cools it will thicken up. Store leftovers in refrigerator.

Drizzle over steak or brush onto chicken in the last five minutes of baking.

Dijon Cream Sauce

1 tbsp. butter
1 garlic clove, minced
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 cup milk
1 tbsp. Dijon mustard

In a small saucepan, heat butter and garlic over medium heat.

Stir in flour, salt, and cayenne pepper; stir until smooth. Cook 1 to 2 minutes, stirring constantly until mixture has a nutty aroma (do not allow mixture to brown).

Add milk all at once; whisk constantly until mixture comes to a boil and is slightly thickened.

Remove from heat; whisk in mustard. Serve immediately.

Good over eggs, chicken, potatoes, or veggies.

Chicken a la Abby (Mustard Chicken)

2 boneless, skinless chicken breasts (cut into cubes)
1 can cream of chicken with herbs soup
1 tbsp. mayo
1 tbsp. yellow mustard
1/2 can of milk

Heat a skillet over medium-high heat. Cook chicken until no longer pink.

While chicken is cooking, mix cream of chicken, mayo, mustard, and milk. Add mixture to chicken skillet. Cook until chicken is done.

Serve with rice or mashed potatoes.

Sexy BBQ Sauce

½ cup dry red wine
½ cup ketchup
¼ cup dark molasses
1 tbsp. dijon mustard
1 tbsp. worcestershire sauce
2 tbsp. red wine vinegar
½ tsp. chili powder
½ tsp. kosher salt
½ tsp. celery seeds
¼ tsp. curry powder
¼ tsp. ground cumin

In medium saucepan, combine all ingredients with ½-cup water. Mix well. Bring to a simmer over medium heat and cook uncovered, stirring occasionally, until about ⅔ cup remains, about 30 minutes. Allow to cool to room temperature.

Sage Butter Sauce

3 tbsp. shallot, minced
1 cup less sodium chicken broth
½ cup heavy cream
1 tsp. fresh lemon juice
4 tbsp. cold, unsalted butter, cubed
1-2 tsp. minced fresh sage salt, white pepper, and cayenne to taste

Sauté shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes. Add broth, cream, and lemon juice. Simmer until reduced by half, 8-10 minutes.

Whisk in butter 1 tbsp. at a time, stirring constantly. Do not add more butter until previous addition has melted completely.

Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

Maple-Soy Glaze

2 tbsp. maple syrup
2 tbsp. low-sodium soy sauce
¼ tsp. crushed red pepper

Whisk ingredients together in a bowl. Brush onto pork or chicken in the last few minutes of grilling or baking.

Maitre D'Hotel Butter

½ pound (2 sticks) unsalted butter, at room temperature
¼ cup minced fresh parsley
1 tablespoon plus
1 teaspoon fresh lemon juice
½ tsp. salt
¼ tsp. freshly ground black pepper

Combine all ingredients in a food processor and mix well. Spoon the butter mixture into the center of a large sheet of wax paper, forming a log about 1½ inches in diameter. Fold the wrap over the butter and gently push in and under to form a smooth cylinder. Twist the ends to seal. Refrigerate until firm, about one hour.

Yields: ½ pound