Classic Ranch Dressing

OK.  So this may not a health food post, but this dressing is perfect.  It is that delicious, thick, creamy ranch dressing you are craving, but without any additives or preservatives   This dressing is perfect for a side salad or as a dip for your favorite veggies.  It only takes a few ingredients, most of which I would bet are in your kitchen already.  This is a treat for us because it isn't the healthiest way to dress a salad, but boy do we enjoy it when we have a fresh batch in the fridge.  :)

Ingredients

1 C mayo
1/2 C sour cream
1 tsp dried chives
1 tsp dried parsley
1/2 tsp dried dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp salt
1/8 tsp pepper

Directions

1. Combine all the ingredients into a bowl and whisk to combine.  Cover and chill at least 30 minutes before using.

Bread Machine Pizza Dough

Pizza is a hands-down favorite meal at my house.  What's not to love about it?  A complete and balanced meal on a disc of perfectly cooked crust!  I have to admit, I was using ready-made, store-bought pizza dough for years (GASP!) because I was too nervous to try and make my own.  It was a total crutch for me.  But for the past several months, I have been slowly perfecting the easiest bread-machine pizza dough ever!  Let the machine do all the work!  All you have to do is form it and par bake it.  That's it!  I really don't know how it could be any easier.  And best of all...it tastes great!  It's got a nice crispiness on the outside, and a soft, fluffy center.  It is a nice thin crust (but not too thin) that really holds it shape when cut into pieces and loaded with toppings.  I mean, what's worse than picking up a beautiful piece of pizza and having the crust collapse and all the toppings fall off before it even gets to your mouth?   That won't happen with this recipe!  I hope you try it and make pizza even more often at your house!  :)

Ingredients (makes enough for 2 medium pizzas)

3 1/4 C flour

2 tsp sugar

1 1/2 tsp salt

2 Tbsp olive oil

2 Tbsp cornmeal

1 tsp baking powder

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/3 C water

1 1/2 tsp yeast

Directions

1. Place all the ingredients into your bread machine and set it on it's pizza dough setting.  Mine takes about 45 minutes from start to finish.  When it's done, it will look something like this:

3. Preheat your oven to 450 degrees.  Dump it out onto a lightly floured surface.  Gently shape it into a ball and cut it in half.  (To save the second half for the next day, I simply wrap it in saran wrap and keep it in the fridge overnight.  Allow it to come back to room temperature the next day before forming).

4. Work the dough and form it into the desired shape.  Dust your pizza stone with corn meal and place the crust on top.  Lightly brush with a thin coating of olive oil.  

5. Par-bake it for about 10 mintes.  Remove from the oven and assemble with desired toppings.  Turn oven up to 475-500 degrees.  Bake pizza until cheese is melted and golden.  Enjoy! 

Farm Fresh Marinara

You should know right off the bat that this sauce has ruined me for pre-made marinara.  Nothing tastes quite as good as homemade, does it?  This recipe is full of fresh local tomatoes, carrots, and onions.  The most time intensive part of the process is peeling the tomatoes.  I have to admit, it took me a while to really get the hang of it, but now it is no big deal.  

I make this sauce several times during tomato season and freeze it for easy or last-minute meals.  I only use this recipe for stuffed pastas like ravioli, cannelloni, or stuffed shells because it is a pretty thin sauce.  It isn't really hearty enough to carry just noodles but it cannot be beat when paired with a delicious spinach and cheese stuffed pasta.  :)

I usually don't make this on the night I plan on using it.  I just allocate some time on an easy cooking day or a day I have off from cooking entirely to throw this together.  It keeps in the freezer for 3 months, so it can be enjoyed well after tomato season has ended.  Just heat and serve!

Once the tomato prep is complete, the sauce comes together very easily.  The rest of the veggies get minced in a food processor before cooking, so there isn't even a ton of chopping, YAY!  Active time over the pot is about 15 minutes and there is 40-45 minutes of simmering to allow the flavors to really develop.   I have tried this with both fresh and dried herbs, and I have to say, I strongly prefer using dried herbs.  They just add so much flavor without turning the sauce green from the sheer volume of fresh basil, oregano, and thyme I would need for the same flavor impact.

Ingredients (Makes about 5 cups)

5 pounds of tomatoes
5 cloves garlic
2 small carrots, coarsely chopped
1 medium onion, coarsely chopped
3 Tbsp olive oil
1/2 C red wine
1 Tbsp dried basil
1 1/2 Tbsp dried oregano
1 1/2 Tbsp dried thyme
1 tsp sea salt
1/2 tsp pepper
dash of red pepper flakes
sugar as needed

Directions

1. To peel the tomatoes, bring a large bot of water to a boil.  Have a large bowl with ice water nearby and a large empty bowl as well.  Working in batches, submerge the tomatoes and let cook until their skin begins to split, usually about 2-4 minutes.  Once the skin has split, remove the tomato and submerge in the ice bath to cool.  Once cooled, move to the empty bowl.  Continue until all the tomatoes are done.  
2. Once cool, cut around the top and remove the base of the stem.  The skin will easily peel off the entire tomato.  Place all peeled tomatoes in a largo bowl.  Using your hands, crush the tomatoes to the desired consistency for your sauce.  I like to keep my tomato pieces pretty small so they are easy for my young daughter to eat. 
3. Place the garlic, carrot, and onion in a food processor and pulse until minced scraping the side of the bowl as needed.
4. Heat the olive oil in a large pot over medium heat.  Add the onion mixture and cook until soft, about 10 minutes, stirring frequently.  Add the wine and continue to cook until reduced slightly, about 3 minutes. 
5. Add the tomatoes and their juices, basil, oregano, and thyme.  Bring to a boil.  Reduce heat and simmer for 40-45 minutes.
6. Add the salt, pepper, and red pepper flakes.  Taste for acidity.  If needed, add 1-2 Tbsp of sugar.
7. If not using immediately, allow to cool before storing or freezing.  

Adapted from Myra Goodman's Food To Live By

Pico de Gallo

I have a confession.  Before this, I had never made my own fresh tomato salsa.  Can you believe it?  Me neither!  Oh man, I have been missing out!  It is so incredibly simple and I can't believe it has taken me so long.  Having farm fresh tomatoes, onion, and cilantro pack this with flavor.  There is absolutely no reason to ever buy pico de gallo from the store again.  Ever.  If you need some, just follow the instructions below and enjoy!

Ingredients

3 tomatoes, finely chopped

1 onion, finely chopped

3 garlic cloves, minced

1 large jalapeno pepper, seeded and diced (more if desired)

handful of fresh cilantro, chopped

1/2 a lime, juiced

1 Tbsp olive oil

salt to taste

Directions

1. Combine all ingredients into a bowl and stir to combine.
2. Let chill at least 1 hour before serving.

Crock Pot "Refried" Beans

I am always looking for ways to cut back on pre-made foods be they canned, bagged, boxed, or jarred. In my family, we go through our fair share of beans.  Our favorites include black beans, pinto beans, and chickpeas.  One thing I had relied on for many years was canned refried beans.  I figured it would be WAY too hard to "re-fry" beans at home.  Boy, was I wrong!

This technique is so incredibly simple, you will wonder why you ever bothered buying canned beans before!  All you need is a crock pot and a food processor or blender.  That's it!  There is no frying involved, and most of the work is done overnight while you sleep.  Isn't that the best type of cooking?  :)  Seriously, the hardest thing about this is just remembering to cook them the night before you need them.  But once you make it a habit, it just becomes part of your regular meal planning.

Ingredients (makes about 2 C)

1 heaping cup dry pinto beans
1/4 onion in a large wedge
1 large clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
dash of cumin
1/8 - 1/4 jalapeno, seeded

Directions

1. Rinse the dry beans under running water to clean them.
2. Place the beans, onion, garlic, salt, pepper, cumin, and jalapeno into a crock pot (I use a small one, but a larger one is great if you are making a bigger batch).  Fill with water allowing space for the beans to double in size and stay submerged.  Turn on low and cook overnight or about 8 hours.  
3. Drain the beans, reserving the liquid.  Discard onion.  Pour the beans into a food processor adding 4 Tbsp cooking liquid back in.  Pulse until a good consistency adding more water as needed.  Taste and adjust salt and seasonings as needed.  

Homemade Hummus

Hummus is such a great food to have on hand.  It makes for a quick and easy snack when paired with fresh veggies, pita, or crackers.  It also makes a great toddler food!  I use it as a spread on small pieces of homemade bread.  Once you try making it at home, you will never buy it from the store again.  It is so simple to make and only uses 6 ingredients!  

This recipe makes a wonderful plain hummus and also works as a great base for customizing it with different flavors.  I make a batch of this for my kids and when I want a snack, I adjust the flavors and make it spicy!  :)  It is also a bit less oily than some hummus recipes to allow me to add other ingredients to change it up.  Also, oil is a very calorically dense food with little nutritional value, so I figure less is more.  The best part of making it on your own is you can add as much oil as you like!  

Ingredients

1 C dried chickpeas, cooked and rinsed (or a 15oz can)
2 cloves garlic
1/2 C tahini sauce
2 Tbsp lemon juice
2 Tbsp olive oil
1 tsp cumin

Directions

1. Place all the ingredients in a food processor.  Run for 20-30 seconds until smooth. 
2. Scrape the sides of the food processor and pulse for about 10 more seconds.
3. Check the flavor and texture and adjust the oil or lemon juice to your taste.

Red Robin's Poppyseed Dressing

***WARNING - THIS DRESSING IS HIGHLY ADDICTIVE!***

So, I don't think I have a lot of vices, but this dressing might be one of them.  I could seriously drink the stuff!  I know that sounds gross, but it is so good!  It is the reason I would go to Red Robin.  I would literally have cravings for this dressing.  It is a core ingredient in the Crispy Chicken Tender Salad, but I also use it for veggies, french fries, anything you would pair with any dressing.  Now that I can make it at home, I can enjoy it with organic produce and feel a little less guilty.  It is not a health food, but it is worth the extra calories.  Everything in moderation, right?  :)

Ingredients (makes about 1 1/2 cups)

1 C mayo
3 Tbsp sugar
1 1/2 Tbsp honey
1 1/2 Tbsp yellow mustard
1 1/2 Tbsp dijon mustard
1 Tbsp white vinegar
1 Tbsp canola oil
1 Tbsp poppy seeds

Directions

1. Combine all the ingredients into a bowl and whisk until well combined.  Cover and refrigerate for up to 7 days (not that it has EVER lasted that long in my fridge!).

Adapted from the actual Red Robin training manual

Restaurant Style Salsa

There's just something about going to a Mexican restaurant and snacking on chips and salsa while you wait for your meal.  It is soooo goooood!  You can never purchase salsa as tasty as they serve in a restaurant... but now you don't have to.  This salsa that will put restaurants to shame! 

I started playing around with salsas a few months ago, and have slowly created this perfect salsa.  I'm serious. It's amazing!   My husband literally begs for this if I haven't made it in a few weeks.  I love how incredibly simple it is.  Just throw everything into a blender!  That's it!  I will never buy salsa from the store again.  I like my salsa with a bit of a kick to it, so if you like a milder salsa, cut back on the jalapeno.  This salsa is amazing on its own, or add it to tacos, burritos, or anything you choose!  Just make it!  Tonight!!  :)

Ingredients
1 (28oz) can of diced tomatoes
1 (15oz) can of diced tomatoes with green chilies
1/2 C onion, chopped
4 cloves garlic, finely chopped
2 jalapenos, thinly sliced
a pinch of sugar
1/4 tsp salt
1/4 tsp ground cumin
3/4 C fresh cilantro
1/2 a lime, juiced

Directions

1. Place all the ingredients into a blender or food processor.  Pulse until desired consistency is reached.  It doesn't take much.  I like a slightly chunky salsa, so I only pulse my Blendtec blender about 4 times.
2. Taste with a chip and adjust the seasoning as desired.  
3. Allow to chill at least one hour before serving...if you can wait that long!

Inspired by The Pioneer Woman

Shared on OrgJunkie

Katsu Sauce

The quality of your katsu sauce is the most important thing when making chicken katsu.  Sure, you can buy a bottle of pre-made sauce at the grocery store, but it is never very authentic.  Besides, when it uses so few ingredients (that you probably already have on-hand), why not make it yourself?!  My husband will order chicken katsu at any Hawaiian restaurant he tries, so I consider him an expert on the subject.  He says, hands down, this is the best katsu sauce he has ever had!  Feel like enjoying a taste of Hawaii?  Start with this recipe!

Ingredients
1/3 C ketchup
1/4 C soy sauce
1/4 C sugar
2 tsp worcestershire sauce
1/4 tsp finely ground black pepper

Directions

1. Combine all the ingredients into a small saucepan and stir to combine.
2. Bring to a boil.  Remove from heat.
3. Serve as a dipping sauce or spooned over the chicken.

Adapted from the Polynesian Kitchen

The Besto Pesto

Pesto is one of those foods that should never, EVER be purchased pre-made.  I don't care how fresh it claims to be, it will never be as good as homemade!  It only takes a few minutes and a few ingredients to whip up a batch for your dinner.  It is so worth the extra time!  I have been making this pesto for years.  In fact, I didn't have a "recipe" for it, so I had to take my time and measure out the ingredients in order to post this recipe for you.  I add less oil than I see in many other pesto recipes.  I find it makes for a richer flavor.  I use this recipe exactly for pesto pizzas, but sometimes I will add a little more oil if using in a pasta.  That's what is great about making your own!  You can customize it each time!!  Once you try it, you will be like me and only have pesto when you can find fresh ingredients to make it yourself!  

Ingredients

5-6 garlic cloves
6 C packed basil
3 Tbsp pine nuts
1/2 C olive oil (or slightly more if desired)
1/2 tsp salt
1 C freshly grated parmesan cheese

Directions

1. Place the peeled garlic cloves into a food processor.  Add the basil leaves and pine nuts on top.  Pulse until coarsely chopped, scraping the sides as needed.
2. With the machine running slowly add the olive oil until desired consistency is reached.
3. Transfer pesto to a medium bowl.  Stir in salt and parmesan cheese.  Adjust salt and/or cheese until flavor is just right for you.   

makes about 1 1/2 cups

Linking up at OrgJunkie

Red Wine Vinaigrette

This simple dressing is such a great basic vinaigrette.  I use it on a number of salads and it always is such a wonderful compliment.  There are only a few ingredients, and it takes just a few minutes to prepare.  It is full flavor and so simple, you will wonder why you ever bought ready-made dressing before!

Ingredients

2 garlic cloves, minced

1 Tbsp shallot, minced

1 tsp dried oregano

1 tsp dried thyme

1 tsp salt

1/4 tsp pepper

pinch of sugar

1/4 C red wine vinegar

2/3 C extra-virgin olive oil

Directions

1. Combine all the ingredients in a small bowl.
2. Whisk to combine.

This recipe makes about 1 C.  It can be stored in the refrigerator for up to a month.

Adapted from Food to Live By (Myra Goodman)

Spicy Mayo Dip

I make all of my sauces, dips, dressings, and marinades from scratch as often as I can.  I have found that by doing so, you stock up on a lot of basic ingredients, and over time, usually have what you need for a wide variety of recipes already on hand.  Plus you are able to tailor the flavors exactly to your family's preferences.

This is one such recipe.  I love anything spicy.  Usually, the more heat, the better!  I was initially looking for a spicy dip for sweet potato fries when I stumbled upon this combination.  

It may look weird, but it is so good!  Not only do we love it as a dip for sweet potato fries, we can use it as a sandwich or burger spread, or even in our crispy chicken wraps.  You can make just the amount you need at whatever spice you like.  I usually use a ratio of ½ C mayo with 1 - 1½ Tbsp Sriracha Hot Chili Sauce.  That seems to satisfy my desire for spice as well as my husband's need to not feel like his mouth is on fire.  The best part is you can play with it until you find the ratio that works for you!

Ingredients
½ C Mayo
1 - 1½ Tbsp Sriracha Hot Chili Sauce