Balsamic Djion Vinaigrette

Balsamic-Dijon Vinaigrette

From RealAge

Be the first to rate this recipe

RecipeReviews

Save this recipe

Add ingredients to my shopping list

Submit your version

Nutritional Information
(per serving)

Calories	42
Total Fat	4g
Saturated Fat	--
Cholesterol	--
Sodium	--
Total Carbohydrate	--
Dietary Fiber	--
Sugars	--
Protein	--
Calcium	--

Serves: 8 Edit

Yields: 8 servings

Ingredients

U.S.

Metric

Conversion chart

• 1/2 cup(s) balsamic vinegar
• 1/4 cup(s) apple cider vinegar
• 1/4 cup(s) extra-virgin olive oil
• 1/4 cup(s) water
• 2 tablespoon(s) Dijon mustard
• 2 tablespoon(s) garlic. minced
• 2 tablespoon(s) lemon juice
• 1/2 teaspoon(s) apple juice concentrate
• 1 teaspoon(s) fresh basil
• 1 teaspoon(s) ground pepper
• 1/2 teaspoon(s) chili pepper flakes

homemade applesauce

homemade applesauce

{photo courtesy www.allrecipes.com}

i realized i had some apples that were starting to bruise, and there were 5 of them, so i decided to make some homemade applesauce.  it turned out delicious, if i do say so myself.  this is now my go-to recipe.  yuuuummm.

ingredients

5-6 honeycrisp apples (they are my favorite, but you can use whatever you have)

1/2 tsp. nutmeg

2 tsp cinnamon

1 tsp sugar

1/3 cup water (more if you need it but you really don't need much)

the juice of 1/2 orange

directions

peel apples and cut them into bite-sized pieces.  put them into sauce pan over medium-high heat, add 1/3 cup water.  once water is boiling, lower heat to medium, place on lid and steam until apples are soft and slightly mushy.  stir occasionally, adding more water if needed (small amounts at a time).  when apples are soft, remove from heat and add the nutmeg, cinnamon, sugar, and orange juice.  stir and mash all at the same time.  serve warm or chill in refrigerator.

i prefer mine warm and slightly chunky, but you can puree if you want!

enjoy!

Buttermilk Syrup

buttermilk syrup.

have you ever had kneader's french toast and syrup?  seriously delicious.  well, this recipe for buttermilk syrup is exactly what you need to create their fabulous french toast at home.  i made this for our christmas eve brunch and it was amazing.

ingredients:

2 cups sugar

1 cup butter {2 sticks}

1 cup buttermilk

2 tablespoons dark corn syrup

combine ingredients in a large heavy pan.  stir until syrup comes to a boil.  cook 3 to 4 minutes.  remove from heat and add:

2 teaspoons vanilla

1 teaspoon baking soda

stir until soda is completely dissolved.  {be careful - if your pan isn't large enough it could boil over after you add the baking soda!}  refrigerate any leftover syrup and reheat in the microwave.

so rich and so yummy!  see more at my blog emma the joy.

5 min marinara sauce

5 Minute Marinara Sauce

This is my favorite marinara sauce. It is incredibly flavorful and delicious and amazingly comes together in only 5 minutes!! It is perfect over pasta and sauteed veggies or leftover grilled chicken for a quick dinner. It is also perfect for dunking calzones, or pizza rollsor stromboli in. We love this easy and delicious sauce. Hope you do too!

PS

Need some FOOD for THOUGHT? I got so many sweet emails (thank you!) requesting the notes from the class I taught about theimportance of family dinner and how to make them as stress-free as possible--that I promised to share. Well, I finally got it posted. If you are interested go here.

5 Minute Marinara

Submitted by Melanie ~ The Sisters Cafe

2 tablespoons extra-virgin olive oil (I use less)
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes (crush in palm before throwing them in to release flavor)
1TB tomato paste (I usually leave this out, and it still works great)
1 32-ounce can chunky-style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful flat-leaf parsley leaves, chopped (I normally don't have this)

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

ranch salad dressing

Ranch Dressing
Printer-Friendly Version

Ingredients:
¾ cup mayonnaise (I use light)
¾ cup sour cream (I use light)
1 tbsp. olive oil
1 tbsp. lemon juice
¼-1 cup buttermilk (I use the full cup)
1 small bunch chives
Small handful parsley
1 clove garlic, chopped
½ tsp. kosher salt
Freshly ground black pepper

Directions:
Combine all of the ingredients in a blender or food processor starting with ¼ cup of the buttermilk and blend for 10 seconds.  Check the consistency and taste and blend in additional buttermilk as desired.  Taste and adjust seasonings as necessary.  Store in an airtight container in the refrigerator.

Note: For all those asking how long this keeps, I don’t know exactly since I’m not a food scientist.  I would imagine as long as any of the separate components might keep in the refrigerator.  Mine kept at least two weeks before we had used it all.

sticky chinese red sauce

sticky red sauce

1/4 cup sugar

1/3 c honey

1/4 c ketchup

2 T white vinegar

sweet chile sauce

SWEET CHILE SAUCE

1 red bell pepper - corred, seeded & finely chopped
1 red jalapeno or other small red chile, seeded & minced -- (I used 2 Jalapenos-seeds & membrane)
1 shallot, minced
1 clove garlic, minced
1 c water
1/2 c honey
2 T. soy sauce

Combine all ingred. in a saucepan; bring to a boil. 
Simmer ovr moderate heat, stirring occasionally, till the sauce is thickened slightly & syrupy, ~20 min.

Serve at room temp.
Sauce can be refrigerated and kept for up to 1 week.

Yield:
"2 c"

Peach Jam Recipe

6 c. peaches, mashed (skins removed)

1 pkg. pectin

1/4 c. lemon juice

Stir above ingredients and let sit for 5 minutes. Bring to a rolling boil and add 5 c. sugar. Mix well and continue to boil for 5 more minutes (at FULL boil). Check jam after 5 minutes with a metal spoon. If the spoon is coated with jam and if the jam is no longer runny, then jam is done. If it is not thick enough, you can continue to boil for 5-10 more minutes or until thick. When done, put in canning jars and wet bathe them for 30 minutes, or freeze them.

Cinnamon Cream Syrup

Cinnamon Cream Syrup
1 c. granulated sugar
1/2 c. corn syrup
1/4 c. water
dash of salt
1 t. cinnamon
1 t. vanilla
1/2 (12oz.) can of evaporated milk

In a saucepan, combine the first five ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk and vanilla. Serve over pancakes, waffles or French toast. 

Strawberry Freezer Jam

Strawberry Freezer Jam
Recipe from the Sure Jell box

1 qt. (2 c. crushed) ripe strawberries, washed and stemmed
4 c. sugar
1 package fruit pectin (I use Sure Jell; I don't even think I've seen a different brand)
3/4 c. water
8-oz. freezer-safe containers

Wash and dry the freezer-safe containers and set aside.

With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 c. of berries into a large bowl. Stir in exactly 4 c. sugar and allow to stand for 10 minutes.

While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.

Ladle the jam into the prepared containers, leaving about 1/2" at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.

Steak Marinade

Brian’s Awesome Steak Marinade
1 cup soy sauce
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup pineapple juice
3 garlic cloves crushed or finely minced

Combine all ingredients thoroughly and use as marinade. If marinading steaks, I marinade the meat overnight (about 12-14 hours) before grilling.

Some Salad Dressings....

Buttermilk Ranch Dressing

Ingredients:

• 1/2 C buttermilk
• 1/2 C low-fat mayonnaise
• 2 Tbs chopped fresh parsley leaves
• 2 Tbs chopped fresh chives
• 1 Tbs apple cider vinegar
• 1 tsp minced garlic
• 1/2 Tsp salt
• 1/2 Tsp ground black pepper

Method:

Whisk together all ingredients in a medium bowl. Serve immediately or chill in the refrigerator up to 7 days

Makes 1 1/2 Cups

Fresh Lime Dressing

Ingredients:

• 1 C sugar
• 1/4 C water
• 1 Tsp Lime Zest
• Juice of 2 limes

Method:

Combine sugar and water in small saucepan; bring to a boil over medium-high heat, stirring occasionally. Remove from heat; stir in lime zest and juice. Cool and refrigerate several hours before serving.

Makes 1 1/2 Cups

Mango Vinaigrette

Ingredients:

• 1 C cubed peeled mango
• 1/2 C mango nectar (from 12.5 oz. can)
• 4 Tbs white wine vinegar
• 2 Tbs freshly squeezed lime juice
• 2 Tbs freshly squeezed orange juice
• 2 Tbs honey
• 2/3 C olive oil

Method:

Place all ingredients except oil in the jar of a blender.

Cover and process until smooth. With blender running, slowly pour oil through hole in top until mixture is thickened. Chill until ready to serve with a salad.

Vinaigrette will keep for 5 to 7 days

Makes 2 cups

Jill's Tomatillo Dressing

Ingredients:

• 6 tomatillos
• 1/2 .87 oz pack buttermilk ranch dressing
• 1 1.1 oz packet hidden valley Fiesta Ranch Dip
• 1 Cup chopped, fresh cilantro leaves
• 2 Tbs chopped garlic
• 1/2 C lime juice
• 1 C buttermilk
• 1 C mayonnaise
• 1/2 C milk

Method:

Peel husks off tomatillos and discard. Wash tomatillos and place in blender along with all remaining ingredients. Blend until a fine sauce forms. Chill until ready to serve.

Dressing will keep for 5-7 days

Makes 2 Cups

Best Barbecue Sauce

The Best Barbecue Sauce
Printable Version
Printable Version with Picture

*Makes about 7 cups of barbecue sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cups unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

Recipe Source: Liz K.

Pizza Sauce

Pizza Sauce
print recipe text only

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning
1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

Simple Balsamic Vinaigrette

{simple balsamic vinaigrette}
1/3 cup balsamic vinegar
1/2 cup olive oil
2-3 tbs honey [depending on how sweet you like it]
1 tsp soy sauce
salt and pepper
whisk balsamic vinegar, soy sauce, and honey, then slowly whisk in oil.  salt and pepper to taste.
enjoy on your favorite salad!  my favorite salad lately [pictured], is mixed greens, feta cheese, candied pecans and strawberries.  yum!

5 min Jam

5 minute Jam
makes about 6 (8 ounce) jars
1 1/2 cups granulated sugar
1 1.59 ounce pouch Ball Freezer Jam Fruit Pectin
4 cups fresh fruit (I like strawberry, I just pulse them in the food processor for a few seconds)
Stir the sugar and the pectin in a bowl until well blended. Add the fruit and stir for 3 minutes. Ladle into clean jars. Let stand until thickened, about 30 minutes. Keep in the refrigerator for up to three weeks or freeze for up to one year.

Marinara Recipe from Meals to Deals

1-2 lbs. ground Italian sausage (spicy optional) Put more sausage if you like more of a meaty sauce
1 8 oz. mushrooms sliced
Garlic, salt, pepper, red pepper flakes (fresh or dried) About 1 T. of each seasoning. Do what you like!
Sauté the above ingredients while using a food processor to dice the carrots, celery and onions.
½ - 1 c. carrots finely blended/diced
½ - 1 c. celery finely blended/diced
½ - 1 c. medium to large white onion/diced
1 tbsp. olive oil
2 T. basil
1 T. sugar
8-10 (15oz. cans) of stewed or whole tomatoes or frozen/fresh tomatoes from your garden-if they are fresh, add a little sugar to balance the acidic flavor.
1-2 cans of tomato paste



Sauté sausage, onions & mushrooms until brown and tender in a large saucepan. Add diced carrots, celery and onions with 1 T. olive oil. Add the seasonings, except the basil, and cook until carrots, celery and onions are soft. Add tomatoes and the juice from the cans. For a smooth red sauce, puree all tomatoes and ingredients together in blender. Or for meatier sauce puree tomatoes only, and leave other ingredients in chunks. Allow sauce to simmer 2-5 hours on low, sauce should reduce about one third. Add basil right before serving. Simmer with out the lid on the pan! This freezes very well.