Posts Tagged ‘sauce’
Ever since I had my first taste of salted caramel, I like many other peeps, became an addict.
Hello, my name is Lauren and I am a salted Caramel addict (among other things….food related )
Remember this stuff…..
Trader Joes started me on my addiction. They start me on a lot of addictions.
Rather than break the bank (on caramel sauce) every time I went grocery shopping, I thought I would try to make some.
And to my surprise it was super easy, and beyond super tasty; we all like easy don’t we? I thought so.
Man I could just take a bath in this stuff….to much? sorry
Please ignore my shadow puppet hand
Salted Buttermilk Caramel Sauce
- ¾ cup buttermilk
- 1 cup sugar
- ½ cup brown sugar
- ½ cup butter, cubed
- 2 Tbsp Corn syrup
- 1 tsp Fleur de sel Salt (can be hard to find, I found it at Williams Sonoma)
- 1 tsp vanilla
- In a large pot (make sure it is large as while this cooks it bubbles), combine buttermilk, sugar, brown sugar, butter, corn syrup and salt.
- Bring to a boil and reduce heat to low.
- Cook until nice a caramel-ly rich brown. About 10 min. Stir frequently with a wooden spoon.
- Remove from heat and stir in vanilla. Continue to stir to cool.
- Enjoy. (Store in fridge)
When I am not in the mood to cook or get dressed to go get something , I make this.
It is fast to whip up and I pretty much always have what is needed on hand.
I don’t typically feel bad after eating this either.
It is what I eat after I eat this that is bad
Spicy Chicken with Guacamole Dip/Spread
- 4 chicken breast, cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 4 tsp cayenne powder
- 1 tsp garlic powder
- 1 tomato, quartered
- 3 avocados (guts only, no skins or seeds )
- 1 Serrano pepper
- 2 colves garlic
- 1 bunch cilantro
- 1 cup Greek Yogurt
- ¼ onion
- ¼ cup cheese, cheddar
- 6 tortillas
- In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
- In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
- Remove chicken from fridge and sauté in a large pan until done.
- Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.
One of my favorite comfort foods is Lasagna. Oh the pasta, cheese, carbs, cheese, meat, cheese, sauce, cheese……you get my point.
It just takes so long to make sometimes. So I wanted to shorten the time it took to make it…so I can make more of it and eat more of it.
Don’t judge…..ok judge.
Using ravioli eliminates 2 of the steps……holler
I mixed it up and used some cheese ravioli and some mushroom ravioli. I had to get some type of veggie in there
I wont waste your time with the step by step directions; as I am sure you are well aware of how to make a lasanga.
(sauce/meat layer followed by the pasta followed by some cheese and more sauce and repeat)
I was worried about the texture initially……my mind can rest easy. It was fan-tabulous.
- 4 cups spaghetti sauce
- 16 oz mozzarella
- 1 pound ground turkey
- 25 oz frozen cheese ravioli
- Pre heat oven to 375
- In a large pan cook ground turkey. Add sauce and cook until warm and bubbly.
- Bring a large pot of salted water to a boil. Cook ravioli only 2-3 min. Just so it is no longer frozen.
- Take ½ cup of sauce and meat mix and spread on the bottom of a 8×8 baking dish.
- Place on layer of ravioli, then some cheese and more meat/sauce mix.
- Continue layers.
- Top with any remaining cheese.
- Bake for 35 min, uncovered and over a cookie sheet.
- Remove and let stand for 5 min. Cut and serve.
- Serves 6-8 people.
I was never, ever a Mexican food fan. I have always love Italian food or southern food.
But once I tried this, I fell in L-O-V-E.
In a medium bowl, combine shredded chicken and 1 cup cheese.
These are little angles. They help me not be 500 pound. I love my carbs. I mean LOVE…..I would give my left arm for some pasta (only kidding there)
The best thing about these (other than the taste), is that they only have 4 net carbs!!!! 4!!!!!! I can eat all of them and not feel guilty….well not toooo guilty.
Take one tortilla and spoon 1 Tbsp of sauce onto the center and add about 1 Tbsp of chicken and cheese mix. Fold and place seam down in baking dish (13×9 inch) side by side.
Now my hubby loves these so much (and it was pretty late when we finally got to eat) I did not get a chance to take any cooked pictures. I went to grab my camera (backup camera) and turned around and he was on the couch digging in.
I had to jump in or I wouldn’t get any.
But trust me….make these. You will be glad you did.
Sour Cream Chicken Enchiladas
- 16 oz Monterey Jack cheese, shredded
- 1 pound chicken breast, cooked and shredded
- 1 dozen tortillas (small, i.e. corn)
- 2 cans (10.5 oz each) cream of chicken soup
- 1 pt sour cream
- 1 can (7 oz) diced green chilies
- Salt and pepper to taste
- Pre heat oven to 350.
- In a medium bowl, combine shredded chicken and 1 cup cheese.
- In a medium-large pot combine cream of chicken soup, 1 cup cheese, sour cream, green chilies and salt and pepper until warm, bubbly and smooth.
- Take 1 cup of sauce and pour on bottom of baking dish.
- Take one tortilla and spoon 1 Tbsp of sauce onto the center and add about 1 Tbsp of chicken and cheese mix. Fold and place seam down in baking dish (13×9 inch) side by side.
- Top with remaining sauce and cheese.
- Bake for 30 min.
It all started with this stuff. Holly cow. If you don’t know about it….now you do. And please be warned, I went thru a whole jar in one day! It is that good.
So I finally got brave enough to experiment with caramel. This has always scared me; Im not sure why it just has. But I needed my fix
This was my first go and please excuse me as I toot my own horn here, it turned out AMAZING!!! Go me
I made these incredible cinnamon rolls (recipe by the incredible Pioneer Woman) and needed something to top it with.
I didn’t want boring old cream cheese frosting….so……..I made…dun dun dun dun…..Caramel Cream Cheese frosting. Something a bit different, but still the same enough for my husband and kids to want to eat.
This doesn’t have to be just for these fabulous cinnamon rolls. You can put it on and in everything (cupcakes, cookies, or just on a spoon and straight into your mouth).
In a medium to large pot, combine brown sugar, butter, salt, corn syrup and vanilla. Cook until it is nice and bubbly. Add in cream and cook a bit more.
I don’t have a candy thermometer so I used a trick I learned back in middle school cooking class. Put some water in a small bowl and you can test the doneness of your candy (or in this case caramel) by dropping just a little bit in the bowl. Take it out and test it. You want what is called a Firm ball. The syrup is formed into a stable ball, but loses its round shape once pressed. It should be just like a nice soft chewy caramel.
In a medium bowl cream your softened cream cheese, powdered sugar and 1/2 stick of butter. Add vanilla and mix until nice and smooth.
Pour in your caramel and stir until fully combine.
There you have it. Not to hard to make.
It is crazy amazing on top of cinnamon rolls.
Caramel Cream Cheese
- 9 Tbsp. butter
- 1 cup dark brown sugar
- ½ cup corn syrup
- 4 tsp vanilla
- 1 tsp sea salt
- ½ cup cream
- 1 pkg (8 oz) cream cheese, softened
- ½ stick butter
- 3 Tbsp Powdered sugar
- In a medium-large pot, over medium heat, combine 9 Tbsp butter, brown sugar, corn syrup, 2 tsp vanilla and salt.
- Cook until mix begins to bubble. Add cream
- Turn heat to low and cook until temp reaches 245-250 (firm ball stage on a candy thermometer).
- In a separate bowl cream ½ stick of butter, cream cheese and powdered sugar. Add remaining 2 tsp vanilla.
- Stir in caramel until fully incorporated.
Here is the Gorgonzola cream sauce that goes incredible with the Gorgonzola Steak Rolls.
This is so simple yet so flavorful.
It all starts with this….
Then comes the secret……add some crushed red pepper flakes….trust me it is so much better with them.
Simmer until warm and a bubble.
Pour in a small dish and devour.
Gorgonzola Cream Sauce
- 2 Tbsp butter
- 1 ½ Tbsp flour
- 1 ½ cup whole milk
- ¼ cup Gorgonzola crumble
- 2 tsp salt
- 1 tsp pepper
- 3 tsp crushed red pepper flakes
- In a medium pot, melt butter.
- Add flour, milk and cheese. Stir until cheese is melted and mixture is creamy
- Add salt, pepper and crushed red pepper.
- Serve warm.
There is no secret about my love for all things cheesy and charbo-lishous. I would take a bowl of cheesy, saucy pasta over a cookie any day…..well almost any day.
This recipe has been in my weekly rotation since I learned how to make it. At least once a week we have this or some form of it. I LOVE this. Partly because it is so easy and can be made ahead of time. But mainly because it is so amazing.
Here is your line up…..
**Note: I highly recommend baking on top of a cookie sheet to catch and spillage. Not fun to find next time you go to cook in you oven**
Remove and let stand for 5 min. Serve.
- 3 oz prosciutto, chopped
- ½ box (8oz) Ziti, cooked
- 1 ball (8 oz) fresh mozzarella
- 1 jar (24 oz) Sauce (preferably home made)
- 4.5 oz Parmesan cheese, shredded
- Preheat oven to 375
- Over medium heat cook chopped prosciutto until crispy (about 5 min).
- In a large bowl combine ziti, sauce, cooked prosciutto and ½ of the Parmesan cheese. Stir until fully combine.
- Pour into a 9×9-baking dish.
- Cut up fresh mozzarella and shove into pasta. Reserve 5-6 slices for top.
- Top with remaining mozzarella and Parmesan.
- Cover and cook for 30 min. (Note: I highly recommend placing on top of a cookie sheet to cook. This will help to catch any spillage)
- Remove cover and cook and additional 5-10 min, or until cheese on top is fully melted and pasta is bubbling.
- Remove from oven and let cool for 5 min. Serve.
My all time go to recipe is spaghetti or even better Ziti; of course with home made sauce.
When I got married this sauce was one of the first things my husband taught me to cook. When we got married, I couldn’t cook anything…..and I mean anything. I would mess up boiling water. He is still a far superior cook, but I can at least hang.
When I make this I actually double the recipe and freeze for a super quick dinner.
Here is your line up……
Now blend your tomatoes. Pour one can at a time into your blender and blend until fully liquid. Do the same for the other can and add to pot. Add your tomato paste and stir until incorporated. Bring to a low simmer and reduce heat to low.
We dont use a ton of basil (but we do love it), so when we buy it most of it tends to go bad. Then one day, while in Trader Joes, I stumbled upon these. They come in other types to (cilantro and garlic). They are wonderful.
If you cant find these regular fresh basil works just as well (in fact it actually tastes a bit better).
Kicked up Sauce
- 2 cans (28 oz each) whole peeled tomatoes
- 1 can (6 oz) tomato paste
- ¼ cup olive oil
- 4 cloves garlic, minced
- ½ onion, chopped finely (about ½ cup)
- 1 Tbsp salt
- 1 ½ Tbsp Pepper
- 2 tsp Cayenne pepper
- 8 tsp basil, chopped finely
- Over medium heat, add oil and onion to a large pot.
- Once onion begins to become translucent add garlic. Cook for about 2 min.
- In a blender add once can of whole peeled tomatoes and blend until liquid. Add to pot. Do the same for the other can.
- Add tomato paste and stir. Add salt, pepper, cayenne, and basil.
- Bring to a simmer and reduce heat to low.
- Cook for about 40 min, stirring every 10 min.
- Enjoy over pasta.