How about every crab cake has some type of kick @$$ dipping sauce with it. Ranging from a Garlic aioli to a Cajun remoulade. However, by the time I am done making the crab cakes, I am just ready to eat & don’t want to worry about putting together a side sauce. So here is a quick and fridge friendly (meaning most of these items are already in your fridge) dipping sauce.
1 tbsp. mayo
1 tbsp. Dijon mustard
1 tsp. of hot sauce (don’t go Sriracha on this, but more like a Franks, Cholula, Tabasco route- that way you have tang with the heat).
A pinch of salt, garlic powder, and black pepper
Whisk & serve cold.
P.S I have used this same sauce for a basis to an egg salad, chicken salad, I have even put it on top of burgers. It is just a handy one to know when in a pinch!
I swear this salad dressing will ruin you for any other dressing you’re currently using. It’s light, tangy, and goes with oh-so-much. I found it while making our chicken piccata recipe. Trust me, you will not be disappointed.
1/4 cup lemon juice
1/2 teaspoon Dijon mustard (I use a little more to up the tang factor)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
Mix it all together and drizzle in to your favorite salad. I know you’ll want to use it again, so feel free to throw the leftover dressing in the fridge.
Now that the weather is getting cooler and I no long need to worry about squeezing in to a bathing suit, I gladly welcome the season of comfort food! I kicked it off recently with a crock pot recipe from my Aunt Cindy. Super simple ingredients and super easy to make. I usually throw it together a few minutes before leaving for work and come home to the house smelling like moms cooking! Dust off your crock pot and let’s get going.
1 family size package beef cubes
1 can family size mushroom soup (Any brand you want works. I tend to go with whatever’s on sale/cheapest)
1 envelope of Lipton beefy onion mix (I highly suggest keeping this in your kitchen at all times. It’s gotten me out of a jam many a times.)
1/4 cup flour (if you want thicker gravy, feel free to add more)
1 medium can of mushrooms
1 bag extra wide egg noodles
With the exception of the noodles, put everything in the crock pot. I suggest cooking it on low for 8-10 hours to get the meat the most tender and flavorful, but for those who need something a little quicker use the high setting for 4-5 hours. When you’re ready, boil the noodles and viola! You have a tasty, comfy meal.
I made this recipe one night pretending I was rich, fabulous and eating in a fancy restaurant. I never actually left my kitchen but let me tell you, it tasted like I was eating in a fancy restaurant. I couldn’t believe how simple but flavorful it turned out! BONUS: wine is needed for cooking this dish so pour yourself a glass (or two) while you’re at it.
2 boneless chicken breasts, halved and pounded to 1/4 inch thick
1/2 cup flour
1/3 cup dry white wine
1/4 cup chicken broth
1 tablespoon butter mixed with 1 tablespoon flour
1/4 cup capers, drained
1/4 cup chopped fresh parsley (If you don’t have fresh parsley, don’t stress. I only had dried parsley on hand when making this and it came out just fine.)
Dip both sides of the chicken breasts in to the flour to lightly coat. Add 2-3 tablespoons of olive oil to a large skillet and set to medium heat. Cook the chicken until golden (about 3 min. each side). When done, keep in a warm dish off to the side.
Don’t worry about cleaning the pot (no one likes a million dishes to clean when you’re done. Let’s be honest.). Instead, add wine, lemon juice, and broth until it boils. Then add in the butter/flour mixture and cook until it thickens. Add in the capers, parsley, and additional butter and feel free to add in salt or pepper. If it gets too thick, you can add more wine (and don’t forget to pour some more for yourself).
Toss the dressing in with the salad, add the chicken, and pour your sauce from the pan over. I attempted to make it look fancy with a few uncooked capers and sprinkled parsley on top. Now light the candles, turn on some background music and I swear you’ll feel like your eating from a fancy restaurant.
I know what you are thinking. We just love our alliterations so much we will title a post anything. FALSE! Although this one IS a fun title, it actually represents the feeling you get when you eat this dish. This dish is stick-to-your-bones-good & will warm your insides up…that’s the heartiness of the squash and let’s face it any pasta dish reads comfort food as well.
11 oz. (4 links) spicy chicken Italian sausage (sounds easy, except I had a blonde moment-yes brunettes can have them too! And I accidentally bought cooked spicy sausage. Wasn’t an epic fail but doesn’t come out of the casing or crumble like this recipe entails. Plus I was stressed out I was going to burn it since it’s already cooked. So ya don’t rush at the store and make sure you actually buy the spicy, chicken or turkey, uncooked sausage. Also don’t be freaked at the thought of spicy. The dish is not spicy at all. I believe from my very important palate (haha) that it’s because of the spices that are in Italian/spicy sausage-fennel seeds, etc. so that’s why the recipe calls for sausage that would already have those flavors in it and makes you have to think even less when making this dish! Score!)
1 lb. butternut squash, peeled and diced (trader Joes plug again, I wonder if they read this slash we could strike a deal with them? But anyway, they carry cheap, already diced & peeled butternut squash to save your fingers from cuts!)
1 tbsp. light butter
10 oz. casarecce, or pasta of your choice (I don’t even know what that kind is, I know I used fusilli, but legit penne works too).
1/4 cup shallots, minced (I made mine a half a cup vs. the ¼ because I heart shallots but to each his own).
3 cloves garlic, minced (Again I used the jarred minced stuff, so sue me).
2 cups baby spinach, roughly chopped (not gunna lie, I am lazy and didn’t chop…why should you have to? Spinach wilts down to nothing-ness anyway, why waste the time…don’t chop, whatevs).
2 tbsp. fresh shaved parmesan cheese (I grated my finger doing this, because not only was I feeling lazy and stupid when making this I apparently was dying to eat it that I may have gotten over zealous with my grater. Anyway I lived to tell about it all thanks to my Cinderella band-aid).
4 sage leaves, sliced thin (lay the 4 leaves on top of ea other, roll ‘em up and chop…it’s called something fancy like chefinade but bottom line is, its takes ½ the time than doing them individually, you’re welcome).
Kosher salt and freshly ground black pepper, to taste (umm so I forgot this part, and I definitely noticed. Pretty bummed because I loved this dish. I would suggest doing this part when you sauté the shallots & garlic in the pan. I know it tells you that too but I didn’t have this out like a play book at the time, nerds!)
Bring a large pot of salted water (I substituted with chicken broth because I love the stuff & thinks it sneaks in flavor when you don’t even know it) to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth. Add pasta to that same boiling water (or broth) and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining. (you will need this to thin out the sauce to your liking).
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate. Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes. Add puree butternut squash, season with salt and fresh cracked pepper and add a little of the reserved pasta water to get the thickness you desire. Add baby spinach and stir in parmesan cheese & sage.