There’s nothing like a little Mexican food when you’re just absolutely over Christmas & Christmas leftovers & New Years and New Years leftovers. And then there were the leftovers from the leftovers. So change it up and make enchiladas!
One of my summer/fall favorites is this marvelous Sour Cherry Compote. It’s a little sweet, a little tart and goes so well with so many things. I often make up a batch and can or freeze so I have it to pull out in the winter, too.
I’ve never been a huge fan of Chimichurri; it’s bold, brash taste has always been a bit off-putting to me. But when I was thinking about something to go with my Coffee Rubbed Steak the other day, my mind immediately seized upon Chimichurri.
I have been meaning to post this all week, certainly I meant to post alongside my Soft Pretzels, but here, finally it is – an Apricot Dipping Sauce. This is great with the pretzels, even better with any type of breaded chicken or “nuggets.” It’s also a great sauce to use in the final moments of barbecuing pork or chicken or brushed on chicken wings to caramelize.
If you’re interested in making the best Cranberry Sauce, ever, one that your family and friends will devour, one that you might actually make more than once a year, try this recipe. Pin it for next year.
Salted Caramel – while the name evokes a gourmet treat (and it is) it always makes me want to snort just a little. Make caramel sauce and add a little salt. I know it’s fantastic, but people seem to just go nuts over the name! Anyway, salted or not, you just can’t beat a rich, luscious home-made caramel sauce.
I think Hollandaise must be what the angels eat…Perhaps we earthlings aren’t meant to eat it at all, or if we do indulge, it should be done so sparingly and seldom.
Sometimes it’s the simple things that “Foodies” fight about the most! Pesto is one of those simple things we so often make complicated…
If you could conjure up the lightest, crispiest, most ethereal onion rings, these are them. The beer batter just barely clings to any vegetable lovingly dipped in it, but don’t be deceived; these have a serious crunchiness. Best of all, these are well-behaved rings: no drooping, no slipping.
Cacik, also known as Tzatziki, has a zillion uses. A gorgeous Cucumber Yogurt sauce, flavored with dill or mint, it can be used as a dip for pita, kebabs, fresh vegetables. It can be used as a fresh salad dressing or eaten as a salad. And of course, we probably all know it as the sauce spread over Gyros or served with Falafel.
There’s a lot of room for customization when you make your own Cacik. Make it thick or thin, drizzle with olive oil or serve it lean. Flavor with different herbs or vinegar.
There’s really nothing at all to whipping up a batch, especially if you have some great Greek-style yogurt. If not, strain regular old yogurt for a few hours.Print
Cucumber Yogurt Sauce (Cacik or Tzatziki)
Cacik or Tzatziki, the famous cool, creamy cucumber yogurt sauce has so many uses, a spread, a dip or a sauce.
- Yield: 3/4 cup
- 1/2 cucumber, peeled and grated or finely chopped
- 4 ounces Greek yogurt
- 1 garlic clove, minced
- 1 teaspoon fresh mint or dill
- olive oil (optional)
In a mixing bowl, combine cucumbers and garlic. (Don’t add any cucumber juices to the bowl.) Add salt to taste. Mix in yogurt – best when refrigerated for an hour.
Transfer to serving bowl. Garnish with mint or dill and drizzle olive oil on top.
Vary with parsley, lemon or a dash or red wine vinegar.
If you don’t have Greek yogurt, strain plain yogurt in a cloth or paper towel-lined strainer eight hours or overnight.
- Serving Size: 1 1/2 tablespoons
- Calories: 25
- Sugar: 2,7g
- Sodium: 22g
- Fat: .5g
- Carbohydrates: 2g
- Fiber: ,5g
- Protein: 2g
Let’s talk about how to save money/time on Cacik:
- Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
- Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies for additional tips as well as throughout the recipe, for saving time and managing food.
You know a dessert’s good when someone licks their plate (and it wasn’t me…I knew there was more in the kitchen.) That dessert is my Grandma’s Apple Cake with Rum Sauce – one of my favorites when I was a child.