Everyone needs a good tartar sauce recipe up their sleeve. Living near Seattle fresh seafood is abundant and we all love a basket of fish and chips with tartar sauce on the side. But I’d never made a decent version at home, until I found this recipe! It’s super simple and we LOVE it. I usually sub some Greek yogurt for part of the mayo to lighten it up a bit- if you go half and half you don’t sacrifice on flavor. The fish pictured is the frozen breaded tilapia from Trader Joes– not my own, but awesome with this homemade tartar.
Tartar Sauce
INGREDIENTS
1 cup mayonnaise (I often use half mayo, half 2% plain greek yogurt and add a pinch of salt) 1 cup dill pickles, finely chopped 1 Tbsp. fresh dill, chopped (or 1/2 tsp. dried dill) 1 tsp. lemon juice (I’ve used pickle juice in a pinch) 1 tsp. sugar 1/4 tsp. freshly ground black pepper 2 Tbsp. finely chopped onion or chives (optional- I usually skip it)
DIRECTIONS
Combine everything in a small bowl and give it a good stir. Refrigerate until ready to use.
I’m not a fast food fan. Occasionally my husband and kids can convince me to hit up Chick-Fil-a and while I don’t love the chicken, I do think their Chick-Fil-a sauce is really good. So I was excited when I found this recipe, which is so simple and just as delicious! Pair it with baked chicken tenders or grilled chicken or pick up a rotisserie. It’s also great on a chicken sandwich, as dip for fries (especially the sweet potato variety), or spread on a burger. (And if you’re wondering, that salad pictured in the background is my Spicy Southwest Slaw. Yum.)
Copycat Chick-Fil-a Sauce
INGREDIENTS
1/2 cup mayonnaise (I usually use half mayonnaise, half 2% plain Greek yogurt and add a pinch of salt and pepper) 1 Tbsp. yellow mustard 1 Tbsp. Dijon mustard 2 Tbsp. honey 2 Tbsp. bbq sauce (our current favorite is Whole Food’s 365 brand Texas True)
DIRECTIONS
In a medium bowl whisk all ingredients together. Refrigerate until ready to serve.
Serve with chicken nuggets/tenders, grilled chicken, or with fries or on a burger, etc!
We’ve had this wild blueberry sauce frequently over the last few months, spooning it over pancakes, waffles, and toast. It’s bursting with citrus (orange and lemon) and not syrup-y sweet. Just a touch of brown sugar cuts the tartness. (You’d probably want a sweeter sauce if you’re topping a cheesecake or other dessert.) It’s quick to make and keeps well in the fridge for over a week. And since it uses frozen blueberries (you can find the wild ones at Trader Joes or Whole Foods), it can be affordably made all year long!
*The puff pancake in the photo was good… but not “the one”. I’m still searching for the perfect puff pancake recipe. I’ll be sure to share it as soon as it’s found…
Citrus and Wild Blueberry Sauce
INGREDIENTS
2 cups frozen wild blueberries
1/2 cup orange juice (freshly squeezed is best)
2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1/2 tsp. orange zest
1/4 tsp. ground cinnamon
1/4 cup water
4 tsp. cornstarch
2 Tbsp. dark brown sugar
DIRECTIONS
1. Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon and orange zests and cinnamon; reduce the heat to low.
2. In a small bowl, whisk together the water and cornstarch until there are no lumps. Add the cornstarch mixture and the brown sugar to the blueberries and stir until thickened, several minutes. Remove from the heat and let rest 10 minutes before serving.
This stunning appetizer is also called “Christmas Guacamole”, a tribute to the luscious deep green of the avocado and bright red pomegranate arils. Pomegranates and avocados are in season during the winter, so the holidays happen to be the perfect time of your to serve this guacamole dip. Since we’re well into February, I didn’t think the Christmas title was appropriate. But really, this “winter” dish will be well-enjoyed any time of year!
I got this recipe from a friend, and tweaked it a little to my liking. The original called for accent seasoning, something I had never heard of. With a little research, I learned that accent seasoning contains MSG, which provides a characteristic flavor, but isn’t on my list of natural ingredients. So I went with a pinch of sugar in its place. And remember to always add salt and pepper to your individual taste. Avocados tend to brown fast, so store any leftovers tightly sealed with plastic wrap.
Pomegranate Guacamole
INGREDIENTS
3 large avocados, peeled and pitted
1 lemon, juiced (or lime)
2 Tbsp. yellow or white onion, minced (next time I might use 1/4 cup)
2 Tbsp. fresh cilantro, chopped
1/2 tsp. organic cane sugar
1/2 tsp. salt (to taste)
1 small or 1/2 large pomegranate, seeded
freshly ground black pepper, to taste
DIRECTIONS
1. Place avocado in a medium sized bowl. Pour in lime juice and mash with a fork until smooth but chunky. Stir in onion, cilantro, sugar, and salt. Gently fold in pomegranate seeds. Season to taste with salt and pepper. Refrigerate, in an airtight container, until ready to serve.
I have decided that my absolute #1 definitive pet peeve is a picky eater! Even more annoying is a picky eater who has no reason behind their pickiness. They stubbornly refuse to try certain foods just because they can. Or they have formed a bias against the idea of a food item. I’m married to a partly picky dessert eater (as detailed in this post) and I used to be one (before my food and cooking transformation). And I dislike that former self. I’ve realized how silly and unfounded my notions were. Look at me now- I enjoy, even love, just about every food I once claimed to hate!
What sparked this outburst? Well, on the way home from the gym this morning I was listening to a morning radio show where callers were sharing their food aversions. Several callers had never eaten an egg. One lady flat out refused to touch a tomato or onion. Eggs, tomatoes, onions? I was astounded. My first reaction was anger: “How can you dislike something you’ve never tried?!” And then I felt bad for them- these people are missing out on so much deliciousness in life!
I’m not meaning to offend anyone out there, but chances are if you are reading my blog (especially if you are cooking off of it) you don’t fall into this category. Or perhaps you do, and in that case, please remember-I still love you! But you really should open your mind (and your mouth) and consider that you might be wrong. I once thought beans and barbecue and seafood were all gross. Truth was, I had never really given them a chance. Now beans of every variety are a staple in my diet, I slather barbecue sauce on everything I touch, and I can’t afford to support my seafood loving self. And trying something once doesn’t count. Not everyone knows how to prepare something well, so don’t let one bad experience turn you off for life. I’ve even grown some small affection for blue cheese. It’ll never be my first choice, but I can acknowledge that it’s kinda good!
If there’s a place for pickiness in your diet it’s in what quality of food you choose to consume. By all means, shun fast food and other seriously unhealthy options. That doesn’t make you picky, it makes you wise. Eat real, substantial food and each a large variety of it. Don’t ever say no to something you haven’t tried (at least twice). Chances are there are very few tastes in this world you’ll adamantly dislike. I acknowledge that a broadening of palate comes with age. But once you’re an adult, grow up! You’ll be a lot more fun to share meals with and a lot more interesting to be around when you aren’t turning up your nose all the time. It might seem shallow, but people will genuinely like you more if you share in their likes.
Here’s a cranberry sauce recipe that will have the so-called cranberry haters asking for more. It is nothing like the canned concoction (although I profess to like that stuff as well). Serve it with a turkey dinner or as a sweet spread for rolls. It combines fresh juicy cranberries with bright citrus flavor and sultry cinnamon. Simmered for several hours on the stove, it becomes a thick delicious side dish.
Oranged Cranberry Sauce
INGREDIENTS
12 oz. fresh cranberries
1 orange, zested and juiced (about 1 cup juice)
1 cinnamon stick
1 cup brown sugar (to taste)
DIRECTIONS
1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for 1-2 hours, until the sauce reaches the desired thickness. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in an airtight container.
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