Cuisine: Sauce
Alice Springs Chicken
Alice Springs Chicken is from Outback Steakhouse.The chicken breast is marinated, grilled and topped with sautéed mushrooms, crisp bacon, melted Monterey Jack, Cheddar cheese and honey mustard sauce. I have never been to an Outback Steakhouse and not sure why you wouldn't order a steak! Apparently, this chicken dish is very popular. The chicken is so tender and juicy!
By - Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Spicy Baby Corn Satay
I've always like canned baby corn, but I mainly use it in stir fries. This Spicy Baby Corn Satay is a new and different idea. This makes a great appetizer. Next time I will try it with a yogurt dipping sauce.
- Prep: 20 mins
- Cook: 10 mins
- Yields: 6 Servings
New Mexico Red Chile Sauce (Chile Colorado)
My friend Jessica sent me dried red Hatch chiles from The Hatch Chile Store. Her favorite red chile sauce recipe is from The Sunset Cookbook. Lightly toasting the dried chile peppers in a hot pan for a few minutes loosens the oils in the skins, which adds more flavor. You can use this sauce for enchiladas, soups, stews or as a condiment. It's so good and definitely worth the extra effort. The sauce can be frozen.
- Prep: 10 mins
- Cook: 1 hrs
- Yields: Makes 1½ cups
Bourbon Orange Ham Glaze
This Bourbon Orange Ham Glaze has orange marmalade, maple syrup, Dijon, Lemon Juice, and of course, Bourbon.
- Prep: 15 mins
- Cook: 2 hrs 30 mins
- Yields: Makes 1¾ cups
Lamb Chops with Mint Sauce
I made Lamb Chops with Mint Sauce for my husband's birthday last week. This is the definition of a labor of love. I happen to detest lamb! Having lived in the UK for years, I had to endure many Sunday lunches, flipping the lamb onto my husband's plate when the host left the room! I suppose they wondered why he had all the bones! Anyway, I was told it was a real treat.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Tomato Sauce with Onion and Butter
My friends Jennifer and Heather reminded me of Marcella Hazan’s Tomato Sauce with Onion and Butter recipe. It’s one of the simplest, sweetest most delicious tomato sauces. It takes only 5 minutes to prep and then simmers on the stovetop. She recommends using it on gnocchi, spaghetti, penne or rigatoni.
- Prep: 5 mins
- Cook: 55 mins
- Yields: 6 Servings
Utah Fry Sauce
Many years ago, my daughter Zoe and I were travelling and we had a long layover in Salt Lake City. We had lunch and everything seemed to have Utah Fry Sauce. I had never heard of it. It's a mayo ketchup combo. Apparently, it was invented and at Arctic Circle Restaurants, which is a fast-food chain. You can read all about the history of this sauce here. Anyway, I recently bought an air-fryer lid for my Instant Pot and wanted to test it out. So I cut up a potato and made some Utah Fry Sauce. It's really a good sauce. My husband said the fries would have been better deep-fried!
By - Prep: 5 mins
- Yields: Makes ⅔ cup
Grilled Zucchini with Fresh Dill Vinaigrette
Grilled Zucchini with Fresh Dill Vinaigrette is a great way to eat zucchini. It has numerous health benefits and is a very versatile vegetable. Fresh dill is one of the most fragrant and flavorful herbs and adds a nice dose of brightness to the grilled zucchini.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Roasted Tomatillo Salsa
The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. They have a tangy, almost citrus flavor and are used in many, Mexican green sauces. My husband roasted the tomatillos, onions, chile and even the garlic on the grill before blending. This gives this sauce a rich, earthy depth of flavor. It's an absolutely delicious sauce.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 8 Servings
Chicken in Creamy Mushroom Sauce
This Chicken in Creamy Mushroom Sauce is easy to make and the homemade creamy mushroom sauce would also work well on pasta, steak, meatballs, pork chops, or rice.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
