Sauces/Dressings | My Crowded Kitchen

Chipotle Mayonnaise

July 9, 2012 by Tiffany 3 Comments

Ohhhh do I have something to share with y’all today! Hope you’re in the mood for a recipe with a spicy kick. We had our friends with us all last week and I developed a sandwich that was spicy – but out of this world delicious. I hate to toot my own horn, really, I do – but the sandwich was really good – if you’re the spicy type. One element I added to the sandwich was this spicy, delicious, Chipotle Mayo – which could complement a variety of different recipes or simply used as a dipping sauce. Sandwich recipe coming tomorrow. Hope you’re having a fabulous day!

Click link for Garlic Herb Potato Wedges recipe

Yields approx. 1 1/2 cups

Ingredients

1 cup mayonnaise
1/4 cup sour cream
2 chipotle peppers in adobo sauce
kosher salt, to taste
fresh cracked pepper, to taste

Directions

In a blender, add all the above ingredients, hit puree. Stop blender – scrape down sides of blender – puree’ again. Transfer to a sealed container and refrigerate until ready to use. Use as a dipping sauce or spread on your favorite sandwich.

Filed Under: Sauces/Dressings

Steak Taco Marinade

April 23, 2012 by Tiffany 1 Comment

Here’s a tasty marinade for steak tacos. I love me a good steak taco every once in a while. Heck, who am I kidding, I’d eat them every night if they were put in front of me. Yummy! I had extra peppers laying around and threw this marinade together in a snap. Ideally, if possible, you’ll want to marinade over night, but I totally cheated and grilled it after only an hour of marinating. I had a bunch of screaming peeps over here yelling, “WE’RE HUNGRY!” The flavor was yummy, but I decided it would take it over the top if left to marinade over night. You may not see me much this week, the crew comes tomorrow to ~~make our property look like a bomb went off.~~ give us a whole new septic system/leech lines. I’ve decided to make the best of it and bake for them the whole time they are here. I’ll fatten them up for sure! I’ll take pics so you can see what’s going on over here.

It’s green!

Ingredients
1 serrano pepper
1 jalapeno pepper
5 garlic cloves
1 handful of fresh cilantro, stems included
2 teaspoons lime juice
1/3 cup honey
2 tablespoons olive oil
1 teaspoons kosher salt
1 teaspoon ground cumin
fresh cracked pepper to taste

4 pounds top sirloin or meat of your choice

Directions
Combine the above ingredients in your food processor {except for the meat} and process until smooth. Add marinade to meat of your choice and marinade for at least 1 hour. Overnight is ideal. Grill as desired.

Shared at:
salttree 4/23/12

Filed Under: Sauces, Sauces/Dressings, Steak Taco Marinade

Honey Mustard Poppy Seed Dressing

March 26, 2012 by Tiffany 1 Comment

This is one of our absolute favorites. Mom gave me this recipe a while back, of course I had to put my spin on it by adding poppy seeds. Let’s just say, “It’s a staple in our home.” We love dipping our BBQ chicken strips in this tasty sauce and smothering our salads with it. Today, you will find this tasty dressing on a spinach, tomato, cranberry, almond salad. Usually I add grilled chicken slices to make this a full on meal. Hope your Monday is going smoothly. I’m running fashionably behind as usual. Ha!

Ingredients
1 cup quality mayonnaise
1/2 cup honey
1/4 cup quality mustard
1 teaspoon poppy seeds

Directions
In a medium sized bowl, combine the above ingredients and whisk. Refrigerate.

Filed Under: Honey Mustard Poppy Seed Dressing, Sauces, Sauces/Dressings

Fettuccine Garlic Alfredo

October 10, 2011 by Tiffany Leave a Comment

One of my very favorite meals is Fettuccine Alfredo with a hint of garlic. I admit I don’t eat it often, because of the fat content. I feel like if I ate it all the time, it would most likely clog some arteries, not to mention put unwanted pounds on my backside. I limit my intake to about a half a cup. It’s one of those meals that taste so good, especially when I make spaghetti along side of it. There are times I like to make a big Italian feast with homemade mozzarella sticks, Fettuccine, spaghetti and meatballs, french bread and a big garden salad to add some health. When I go to all this trouble, I like to put a little bit of spaghetti and a little bit of Fettuccine right next to each other. The sauces run into each other and I like to mix small little bites of the two together. I don’t know what it is about the two flavors combined for me, I just really like it! I think our next giveaway should be an Olive Garden gift card, yep, I talked myself right into that one! Stay tuned, details to come. Have a marvelous Monday!

Ingredients
2 boxes, 1 pound each, Fettuccine pasta
1 cup butter
4 cloves garlic, minced
1 1/2 cups fresh Parmesan cheese, high quality
2 cups heavy cream
1 teaspoon dried parsley
fresh cracked pepper, to taste

Directions
1. In a large pot, bring water to a boil. Add pasta and cook until tender about 10 minutes.
2. In a large pan, melt butter over low heat, add garlic and cook just until fragrant; about 6 minutes.
3. Add heavy cream to the pan, increase heat to medium-high whisking continually; bring to a boil.
4. Reduce heat, Add 11/2 cups of fresh Parmesan cheese; continue to whisk until well blended.
5. Stir in dried parsley and fresh cracked pepper. Immediately remove from heat. Serve over cooked Fettuccine pasta.

Printable Version

Filed Under: Fettuccine Garlic Alfredo, Main Dishes, Sauces/Dressings

Pizza Dough And Sauce: Thankful Thursdays

October 6, 2011 by Tiffany 2 Comments

We try and have pizza night every Friday at our home. The kids love it and never get tired of it. We do the whole pizza, movie, popcorn thing on Friday. The kids really look forward to it and we do too! Why do kids love pizza so much? I know I did when I was a kid too. That’s all I would eat. My sister and I didn’t like sandwiches in our packed lunches, oh no, we wanted pizza. Mom would by one large pizza for the week and pack our school lunches with a slice of cold pizza, fruit and of course the notorious Ding Dong. Remember those? I think everyone in my class brought a Ding Dong to school… oh heavens, I hope that didn’t come across the wrong way! Why on earth would you want this name for a chocolate filled cupcake? Hello! Anyway, back to the pizza dough. Here is a crust that is very easy. I rely on my bread machine to get the majority of the job done. I like to mess around with the flavors of my dough, this one has an onion and garlic flavor. Have a thankful Thursday! Thanks Carol, over at Beyond Black & White for giving me inspiration on thankfulness! This recipe will yield two, 12 inch pizzas.

If you’ll be so kind, leave us a comment and tell us what you’re thankful for today. Me, I’m thankful for my family’s health. What about you?

The kids favorite, 50 slices of peperoni on a 12 inch crust. No skimpin’ on the pep here!

Jeff and I share a half and half

My absolute favorite on my half, Roma tomato, fresh minced garlic, and fresh basil. Jeff’s favorite, anything with meat! This time he asked for pepperoni and mushroom. I might ad, notice his half is larger than mine, oh the nerve! That’s okay, he saved me the calories.

Ingredients For Dough
1 cup water
2 tablespoons olive oil
3 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon onion powder
2 cloves garlic, minced
2 1/2 teaspoons regular active dry yeast

Directions For Dough
1. Place all ingredients in your bread machine pan in the order listed. Press dough cycle. Press start.

Ingredients For Sauce {this will yield enough for two 12 inch pizzas}
2 cans, 6 oz. each tomato paste
2 teaspoons garlic, minced
2 teaspoons Italian seasoning
1/8 teaspoon red pepper flakes

2 tablespoons olive oil

Directions For Sauce
In a medium sized bowl, combine the first four ingredients above; stir.

Pizza Preparation
1. Move oven rack to the middle position. Heat oven to 400 degrees F. Grease two{2} 12 inch pizza sheets. Divide dough in half. Pat each half into a 12 inch circle on pizza sheet with floured fingers. Spread each pizza with 2 tablespoons olive oil and sauce. Spread with favorite toppings. Bake 20 minutes or until crust edges are golden brown.

Printable Version

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Filed Under: Bread/Rolls, Pizza Dough And Sauce, Sauces/Dressings

Grandma Karen’s Cheese Sauce

August 31, 2011 by Tiffany Leave a Comment

This recipe comes from my mom-in-law’s kitchen. I remember the first time I tried this, I went ape and immediately asked her for the recipe. She’s an awesome cook! This recipe is a favorite in my home, I think her’s too. The cheese sauce is very versatile, you can put it on just about anything you fancy. After getting this recipe, I came home and brought it to my side of the family and they all went nuts for it too!
Ingredients
1 cup cheddar cheese, grated
1 cup mayonnaise
1 cup milk

Directions
In a small pot, with a whisk combine mayonnaise and milk until smooth. Add grated cheese, continue to whisk until you get a smooth consistency. Serve over steamed broccoli {our favorite} or whatever you fancy.

Printable Version

Filed Under: Cheese Sauce, Sauces, Sauces/Dressings, Side Dishes, Vegetables

Teriyaki Chicken Stir-Fry

May 27, 2011 by Tiffany Leave a Comment

This served 7 generously. Have a great weekend everyone!

Ingredients

1/3 cup teiyaki sauce, your favorite brand

5 boneless skinless chicken breast

8 cups stir fry vegetable blend, frozen (we use Kirkland brand from Costco)

2 tablespoons oil, for frying

Directions

Wash chicken and pat dry. Cut chicken into 1 inch chunks. Set aside. Heat wok on medium high heat with 2 tablespoons of oil. Cook chicken chunks in wok until pieces are no longer pink and juices run clear. Drain off any juices remaining in wok. Set chicken aside. Place frozen vegetable blend in wok with 1/3 cup teriyaki sauce cook until vegetables are heated through. Add chicken breast chunks back to wok and toss with vegetable blend until heated. Serve over Jasmine rice, serve with remaining sauce.

Filed Under: Main Dishes, Sauces/Dressings, Teriyakie Chicken Stirfry, Vegetables

Spaghetti Sauce

May 11, 2011 by Tiffany Leave a Comment

This homemade sauce is full of mushrooms and spices. I love to serve my sauce with homemade french bread and a crisp salad.

Ingredients

2 lb. ground beef

1 medium sweet onion, chopped

3teaspoons garlic,minced

1/2 teaspoon each of marjoram, thyme, oregano, crushed rosemary,

1 teaspoon dried basil

2 teaspoons salt

1 teaspoon garlic powder

8 oz. fresh mushrooms, chopped

2 cans 14.5oz. stewed tomatoes

2 cans 15oz.tomato sauce

1 can 12oz. tomato paste

Directions

In a large pot cook ground beef with onion, garlic. Drain fat from ground beef. Place ground beef mixture back in pot. Add spices, tomatoes, tomato sauce, tomato paste and chopped mushrooms. Simmer over low heat for 30min.- 1hr. stirring occasionally. Serve over pasta.

Note: I always make extra when making sauce. I can freeze it for later use, or use it for lasagna the next week. This served 9 with left overs. This sauce freezes nicely. Pull it out on a hectic night for a no fuss meal, or freeze it in portions sizes that will fit the needs of your family.

Printable Version