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.

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.

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.

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.

Honey Mustard Chicken

½ cup best foods mayonnaise
2 tbsp. dijon mustard
1 tbsp. honey
1 tsp. apple cider vinegar
4 boneless, skinless chicken breasts

Preheat oven to 400 degrees. Blend first four ingredients. Season with salt and pepper. Place chicken in baking dish, cover with mustard mixture. Bake at 400 degrees for 20-25 minutes

Chicken with Aioli Sauce

Chicken:
½ cup chopped fresh basil
⅓ cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
½ teaspoon lemon pepper
¼ teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
cooking spray

Aioli:
¼ cup finely chopped fresh basil
2 tablespoons low-fat mayonnaise
1 tablespoon fresh lemon juice
1½ teaspoons Dijon mustard
¾ teaspoon bottled minced garlic
½ teaspoon olive oil

To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done.

While chicken cooks, prepare aioli. Combine ¼ cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.