Quesadilla Sauce

We love a good sauce or dip around here. Don’t get me wrong, good ‘ole sour cream or guacamole is great for a quesadilla but sometimes you just need a change, a boost, a kick. And this sauce has all those things. I will not get too far into this before I admit this is a Taco Bell copycat recipe of the sauce they put in their quesadillas. I will also let you know right off the bat that I am not a fan of the TB (sadly, Joel loves it). I used to not mind it too much but it was a major food aversion when I was pregnant with Noah and ever since, it just makes me gag thinking of it (although I do have a weird curiosity about the Cool Ranch Dorito tacos…has anyone tried them?).

Back in my college days, my roommates and I would occasionally stop by Taco Bell for a quick and cheap dinner. Quesadillas were always my poison because of that yummy sauce. One day, we decided we should try to make it at home. We found this copycat recipe and played around with it until it was just right for us. I should have known I was destined to have a food blog even when cooking in a tiny, linoleum covered, laminate topped apartment kitchen that I shared with two other {amazing} girls.

Joel prefers this slathered onto his quesadilla before it is cooked to golden perfection but me? I’m a dipper. I would, 9 times out of 10, prefer to dip something rather than it be smothered in whatever sauce or dip we are inhaling. I like to choose exactly how much I get in each bite. Control freak much?

This sauce is spicy, smoky and slightly sweet….the perfect compliment to our favorite chicken, bacon and black bean quesadillas.

Quesadilla Sauce
recipe adapted from food.com

1/4 cup low-fat mayo
1/4 cup low-fat sour cream
3 tsp.  jalapeno juice (from the jar – I leave this out if we don’t have it and it’s still yummy)
1 1/2 tsp. sugar
1 tsp. cumin
1 tsp. paprika
1/8 -1/4 tsp. cayenne pepper, depending on how spicy you like
1/8 tsp. garlic powder

Mix all ingredients together. Slather on inside on tortilla before topping with filling ingredients or use as a dip for cooked quesadillas.

DIY: Pumpkin Pie Spice

I adore all things pumpkin and it’s pretty much the best thing that fall brings! Unfortunately, Joel doesn’t share in my enthusiasm but alas I still go on the hunt every fall for a few new favorites to add to my arsenal. When I went to whip up a new one, I came up empty on pumpkin pie spice. I figured it would be easy enough to make so I did a quick search and came up with many options. I had all the required ingredients (and always do), so why was I buying the stuff? I won’t be anymore. This tasted just like the storebought mix and is much cheaper to mix up yourself.

You can adjust the amounts according to your taste. I love cinnamon so I may up the amount of it next time to see what I like better.

This inspired me to feature more DIY recipes for simple mixes or items from the grocery store that are so much easier, cheaper and/or healthier to make at home. So be on the lookout for more DIY’s around here!

DIY Pumpkin Pie Spice
recipe from Smells Like Home

1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves

In a small bowl, mix everything together. Store in an airtight container. Yield: approximately 1 tablespoon.

Enchilada Sauce

I have always loved cooking but after starting this blog, a new fire was lit within and it has become a true passion for me. Because of this, I aim to make as much as I can homemade. This meant that the previous canned enchilada sauce that would grace my pantry was no more. And I have found that many of these canned convenience ingredients are so simple to make homemade, leaving me wondering what took me so long to give them a try.

This recipe is incredibly simple and takes very little time to whip up. It yields a very flavorful and rich sauce that tastes a lot like that of a favorite Mexican restuarant of ours. I know the addition of cocoa powder may seem odd but that is what gives the sauce a depth of flavor. Just trust me!

Another thing that I love about this recipe is that it freezes really well and the sauce recipe makes quite a bit so I divide the leftovers into freezer bags once cooled and store them for later use. Make sure to stay tuned for a summer supper using this delicious sauce!

Enchilada Sauce
recipe from Food.com

3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

1. Combine all dry ingredients in a small bowl.

2. Stirring constantly, slowly add enough of the water to make a thin paste.

3. Pour into pan and add rest of water.

4. Cook over medium heat, stirring constantly, until mixture thickens.

5. Stir in tomato sauce.

6. Use in your favorite enchilada recipe. The amounts on the ingredients are very flexible. For instance, if you are feeding kids who do not like”spicy”, halve the chili powder and double the tomato sauce. Experiment to suit your taste, but don’t leave out the cocoa.

Homemade Pickles {Claussen Copycat}

Pickles are among one of my favorite foods in the whole world (maybe only behind fried chicken and macaroni and cheese). And Claussen pickles are number one for me. They are so crisp and sour and garlicky and just delicious! I have tried many different recipes and have never been happy with the results…until now!

The recipe was incredibly easy to throw together with the amazing cucumbers I picked up at the Minneapolis Farmer’s Market. And they only took a few days to process so that made them all the better. They are super sour, a bit salty and really crunchy. They are the perfect little snack or accompaniment to a sandwich.

Copycat Claussen Pickles
recipe from Foodie with Family

35 to 40 small to medium pickling cucumbers
1 gallon cold water
1 cup cider vinegar
2 tablespoons mixed pickling spices
2/3 cup canning or kosher salt (Do NOT use iodized salt)
4 cloves garlic or more, to taste
4 fresh dill heads or 4 tablespoons dried dill seed (not dill weed)

1. Wash cucumbers but do not scrub them.

2. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they’re done. I left the super tiny ones whole.

3. In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.

4. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

5. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!

6. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.

7. Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.

8. Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

*If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, use a spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

Recipe linked to Totally Tasty Tuesday, Cast Party Wednesday and Full Plate Thursday.

Croutons

It’s time for another item to be marked off my Top 100 list. I love croutons and a salad really isn’t the same without them in my opinion. And croutons are so easy to make homemade. They are one of those things that I never really thought to make even though we always have the ingredients on hand. It’s really a weird day when we don’t have random odds and ends of bread lying around. In fact, I have some onion poppyseed ciabatta rolls that are just dying to become croutons.

Homemade Garlic Croutons
recipe from What’s Gaby Cooking

1 loaf french bread (a few days old)
3 tbsp olive oil
3 tbsp unsalted butter, melted
4 cloves garlic, chopped
2 tsp salt
1 tsp pepper
1 tsp Italian seasoning

1. Preheat the oven to 350 degrees F.

2. Cut the bread  into small cubes. Transfer cubed bread to a parchment lined baking sheet.

3. Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.

4. Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.

5. Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.

Recipe linked to Mania Monday.

Spicy Orange Teriyaki Marinade and Glaze

Do you live in a house divided? Divided between sweet and spicy? I know I sure do. I love spicy food while Joel is definitely more of a sweet kind of guy (that’s my nice way of saying he’s kind of wimpy). Well, this is a nice marinade to know if you have a similar situation because it gets sweetness from orange marmalade and pineapple juice and a spicy kick from the chili paste. It’s the perfect compromise for our family. What makes it even better for us is that it consists of things I almost always have stocked in the kitchen.

I have tried this marinade on pork loin, boneless skinless chicken breasts and even salmon and it has been great on all three! I would have to say my favorite was the chicken with the pork a close second. This marinade also does double duty as a glaze. The glaze part is totally optional but totally worth it in my book because it adds so much more flavor. You can really taste the citrus and it’s yummy to have little bites of pineapple with the chicken. It’s almost like an updated version of sweet and sour sauce. Plus, who doesn’t love a little sauce for dipping? Noah is in a dipping stage right now so it’s pretty much a requirement around here to have a little dip dip as he would say.

Spicy Orange Teriyaki Marinade and Glaze
recipe from allrecipes.com

1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons chili paste with garlic
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons sesame oil
1 tablespoon Chinese cooking wine
1/3 cup orange marmalade
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon chopped fresh cilantro (optional)
Chicken, pork loin or chops

1. For marinade: In a small, nonporous bowl, combine the soy sauce, brown sugar, garlic chili paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks and cilantro, if desired. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight.

2. Reserve marinade then grill chicken or pork until cooked through. Meanwhile, place reserved marinade and pineapple chunks in a small saucepan and bring to a boil. Lower to a hard simmer and cook for at least 5 minutes. Drizzle meat with glaze then top with chopped cilantro.

Pizza Sauce

After trying several pizza sauce recipes, I made this one and have never looked back.  Iron Mike’s sauce has a sweet background which is so unique and delicous.  The original recipe was a bit too sweet for our taste so I adapted it, using less honey and brown sugar.

I simmer this sauce for about an hour and sometimes more as we enjoy a thick, rich sauce.  This is great to top pizza or dip calzones in. And it is just so easy to prepare that it seems silly that I bought premade sauce for so long. Another plus to the recipe is that it makes a big amount so I freeze the remainder in batches in freezer bags (makes about 3 pizzas worth).  And it thaws quickly in the microwave or on the counter.

Pizza Sauce
recipe adapted from Iron Mike’s Sweet Tomatoe Sauce

2 tablespoons olive oil
1 (28 ounce) can tomato puree
1 teaspoon dried onions, minced or chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon salt
3 cloves fresh minced garlic
1 tablespoons honey
1 tablespoon brown sugar
fresh ground pepper, to taste

1. In a large pot, heat oil over medium heat. Saute the garlic for a minute.

2. Add the Tomato Puree; watch for splattering.

3. Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency has been reached.

Orange Sugar

Have you heard of vanilla sugar? It’s sugar and vanilla beans mixed together then left alone for a few weeks to infuse. After the process is complete you have a vanilla-y sugar that is perfect for baking, sprinkling on scones or fruit and just about anything else you would use regular sugar for. Well, when I added flavored sugar to my Top 100 list, that is what I intended to make. But then I found this. Orange sugar? Seriously!?!

It was so quick and easy to make and will last forever! You have to go and make it now because tomorrow’s last 12 Weeks of Christmas Cookie will involve it and let me tell you…you will want to make them!

Orange Sugar
recipe from Cherry Tea Cakes

1/4 cup orange juice
1 tsp. dried orange peel or 1 tblsp. fresh orange zest
1 cup sugar

1. Preheat oven to 200.
2. In a small pan over medium heat, simmer orange juice and zest. Cook down until the mixture measure one tablespoon.
3. In a stand mixer, on a medium speed add sugar and a few drops of the orange juice reduction at a time. From here you can get creative. If you want to make sugar cubes for your tea, use molds, ice cube trays or shape into a rectangular disk about a fourth of an inch thick and place on a  cookie sheet cutting into cubes and gently spreading out to about two inches apart. I just scattered the sugar on a baking sheet. Bake for at least 15 minutes, stirring or flipping halfway through. Allow to cool completely and store in an airtight container. To use for baking, place in a food processor and pulse until it is fine and now chunks remain.

Recipe linked to Tempt My Tummy Tuesday, Totally Tasty Tuesday, Mrs. Fox’s Sweet Party and What I Whipped Up Wednesday.

Pumpkin Applesauce

Whenever possible, I like to make homemade versions of typically store-bought foods. That way you are really able to control the quality and quantity of ingredients that go into your product. Although I do occasionally buy applesauce from the grocery store, I love being able to make it fresh for my little man. The draw of store-bought applesauce is all the fun, creative flavors and combinations without any sugar added. So really, it’s not a bad thing to purchase. But I still love making things homemade, they always seem to taste better that way.

Pumpkin applesauce was something I had never thought of and totally jumped on as I knew Noah would adore it. I also love that this can be frozen for future use. Another great perk? It can be used as a replacement for oil in baking recipes to make the treats healthier.

Pumpkin Applesauce
recipe from Pennies on a Platter

2 1/2 pounds apples, peeled or unpeeled, cored and chopped
2 teaspoons ground cinnamon
Juice of 1 lemon
3/4 cup water
1/2 cup pumpkin puree
1 teaspoon pure vanilla extract

1. Mix together the apples, cinnamon, lemon juice and water in a medium sized pot. Cook over medium high heat and bring to a boil. Lower the heat and simmer for 45 minutes to an hour, stirring occasionally, until the apples are very soft. Remove from heat. Stir in pumpkin puree and vanilla.

2. For chunky applesauce: Use a potato masher to mash the apples to desired consistency.

3. For smooth applesauce: Transfer the apples to a food processor and pulse to desired consistency.

4. Serve at room temperature or cold. Store in the refrigerator for up to 1 week or freeze up to 3 months.

Taco Seasoning Mix

You will never buy another package of taco seasoning again.  This is super cheap to make and tastes fresher than any store bought packet.  Another perk to this seasoning is that there isn’t anything you can’t pronounce or nasty stuff like MSG or extra sodium.

Sprinkle a few tablespoons on ground beef or turkey (while cooking) for easy weeknight tacos or nachos.  Double or triple the recipe so that you have extra on hand when you need to throw something together quickly.  Just be sure to store it in an airtight container.

Taco Seasoning Mix
from allrecipes.com

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together all ingredients. Store in an airtight container.

Recipe linked to Totally Tasty Tuesday, Full Plate Thursday, Fusion Friday, Mangia Monday and Strut Your Stuff Saturday.