Day 10 of 20 (4/20 Foods) – Ranch Dip and everything that offers

Ranch

Ranch! Who doesn’t love Ranch? Well actually, if I’m (Marlee) being perfectly honest, I used to HATE ranch. I thought ranch was the most disgusting sauce there was. And then one day, Christie, decided that we should make our own, and then she forced me to taste it and lo and behold, I didn’t hate it. Shocker.

From there on out, it opened a whole new door of flavor and dipping sauce possibilities. You can use this with carrots, french fries, chicken tenders, burgers, fried pickles, salads, sandwich spreads, just about anything. While the ingredients definitely scared me at first, once it’s mixed together, it becomes a magically delicious sauce that you could literally eat by the spoonful.

We gladly dedicate this recipe to our sweet little Marin, who absolutely LOVES ranch.

 

Continue reading

Advertisements

Spicy Picnic Sauce

Happy Sunday! Today’s recipe is super easy, super delicious and you can put on just about anything. Fires, burgers, hot dogs, chips, sandwiches, a vegetable dip, you can eat it with a spoon if you’re feeling saucy…

Ha ha, see what we did there? We’re so funny. No, but seriously, this dip is pretty damn incredible. It’s basically our own version of In-N-Outs special sauce. Click below for this recipe. IF you enjoy our recipes, don’t forget to subscribe, share and follow us on Facebook and Instagram.

Continue reading

Cherry Chipotle BBQ Sauce

Cherry Chipotle BBQ Sauce

We love BBQ sauce. You might say we’re addicted to it, every time we see a new BBQ sauce we end up buying it. We don’t mean to, but we love it! One BBQ sauce we love is from a chain restaurant, called Wood Ranch. And they have this amazing Cherry Chipotle BBQ sauce and it is to die for.

It’s sweet, it’s smokey, and has the most wonderful kick that hits you right at the end. If you’re not a fan of chipotles, you can definitely cut them down and bump up the cherries. But we promise, this is a great BBQ sauce that almost everyone will love.

You can use it on ribs, chicken, as a dipping sauce, in baked beans, basically on anything.

Happy Cooking!

Cherry Chipotle BBQ Sauce

Ingredients 

  • 1 Cup Onion (Roughly chopped)
  • 2 Tablespoons Butter
  • 3 Teaspoons Garlic (Chopped)
  • 1 1/2 Cup Fresh Cherries (Pitted and Chopped)
  • 3 to 4 Chipotle Peppers (In Adobo Sauce)
  • 15 oz Can Tomato Sauce
  • 2/3 Cup Dark Brown Sugar
  • 1/2 Cup Orange Juice
  • 1/4 Cup Cider Vinegar
  • 2 Tablespoons Agave or Honey
  • 3 Tablespoons Corn Syrup (Dark)
  • 1 Teaspoon Dry Mustard
  • 2 Teaspoons Adobo Sauce (from the can)
  • Kosher Salt

Beautiful fresh cherries, that took FOREVER to cut and pit.

Cherry Chipotle BBQ Sauce

Step 1: 

In a medium or large sauce pan, melt the butter over medium-high heat.

Step 2: 

When the butter is hot, add the onions and sauté until translucent. About two to three minutes.

Cherry Chipotle BBQ Sauce

Step 3: 

Add the chopped garlic and sauté until fragrant. No more than one minute.

Cherry Chipotle BBQ Sauce

Step 4: 

Finally, add the cherries, chipotles, tomato sauce, brown sugar, orange juice, vinegar, agave, corn syrup, dry mustard, adobo sauce, and salt and stir until combined then bring to a boil.

Cherry Chipotle BBQ Sauce

Cherry Chipotle BBQ Sauce

Step 5: 

Once the sauce has come to a boil, lower the heat to low and let simmer for 45-50 minutes uncovered and stir occasionally.

Step 6: 

When the sauce has simmered and thicken remove from the heat and let cool for 15 minutes. In batches, transfer to a blender and purée until smooth.

Remember to be very careful when blending the sauce! Always use the top of your blender and dish towel to prevent a huge mess!

Cherry Chipotle BBQ Sauce

Cherry Chipotle BBQ Sauce

Our recipe has been adapted from Get Me Cooking!

Pickled Red Onions

So apparently anything can be a pickle if it’s soaked in a vinegar solution. Just thought we’d share our grand observation for this lovely Thursday morning.

Today’s recipe is dedicated to our wonderful friend Julie, who also runs a blog/website called The Fashion Law. It’s really a wonderful site, run by an even more wonderful person.

We met Julie and her mom and sister (Sue and Megan) on our tour of Italy last year. After being paired together for a Pizza making night, we realized we should have been hanging out together from the start.

A couple of weeks ago, we asked Julie if there was anything she wanted us to make and she asked for pickled red onions, so here it is, delicious red pickled onions. Pickling is really easy, like we said at the beginning of the post, you can pickle just about anything if you put it in a vinegar solution.

You don’t have to pickle red onions, you can choose any onion you like, but here we really like red onions because of the beautiful color that results. They have a nice bite to them and a wonderful natural sweetness to them.

Pickled Red Onions

Ingredients

  • 1 cup of apple cider vinegar
  • 1/2 cup of rice vinegar
  • 1/4 cup of sugar
  • 1 tablespoon of honey
  • 1 tablespoon of salt
  • 1/4 teaspoon of red pepper flakes
  • 1/8 teaspoon of black pepper.
  • 1 large red onion

Step 1:

In a medium pan, put apple cider vinegar, rice vinegar, sugar, honey, salt, red pepper flakes, and black pepper. Heat until the sugar dissolves, remember DON’T breathe in the vinegar steam, it’s horrible. Let it simmer for 5 minutes.

Step 2:

Take the vinegar mixture off the stove to cool. While that’s cooling, cut the onion into thin slices, or if you’re experienced use a mandolin, no not the tiny guitar-like thing.

Step 3:

Stuff the sliced onions into a mason jar.  Once the vinegar mixture has come to room temperature, pour it into the jar with the onions. Close it up and shake. Let it refrigerate for 24 hours before consuming.

If you pour the vinegar mixture on the onions when they’re still hot, they will lose  that wonderful red color they have!

Enjoy on sandwiches, burgers, salad, or by themselves.

Pickled Red Onions

Canadian Maple Bourbon Bacon Jam

HAPPY CANADA DAY to all our Canadian followers and and fellow Canadians out there! We’re 1/4 Canadian here, Marlee is a dual Citizen and Christie just loves maple syrup and beavers.

This Bacon jam will totally make your d-eh! It’s savory, sweet, spicy and has coffee and bourbon. Bacon jam can go on burgers, sandwiches, toasted bread, or just take a spoonful by itself!
Have a good d-eh!

Turn this:

Maple Burbon Bacon Jam

Into this:

Maple Burbon Bacon Jam

http://www.closetcooking.com/2012/08/maple-bourbon-bacon-jam.html

Maple Burbon Bacon Jam 

Ingredients  

  • 1 lb Thick Cut Bacon
  • 1 Large Red Onion (Sliced)
  • 4 Large Cloves Garlic (Chopped)
  • 1/4 Cup Apple Cider Vinegar
  • 3/4 Cup Coffee (Brewed)
  • 1/4 Cup Dark Brown Sugar
  • 1/4 Cup Canadian Maple Syrup
  • 1/4 Cup Bourbon
  • 2 Chipotle Chilis in Adobo Sauce (Chopped)
  • 1/2 Teaspoon Cumin
  • Pepper

Step 1: 

First thing you want to do is stick your bacon in the freezer for 10 to 15 minutes, this will make it easier to cut! Next, cut your bacon into about 1 inch pieces.

Step 2: 

In a large skillet, cook the bacon over medium to low heat until the fat rendered and the bacon starts to become crispy. When the bacon become crispy, remove from the heat, and drain the fat.

Step 3: 

Using 1 tablespoon of the reserved bacon fat, heat and sauté the red onions until tender, about 5 to 7 minutes over medium heat.

Step 4: 

Next, add the chopped garlic and sauté until fragrant. No more than a minute.

Step 5: 

Deglaze the pan with cider vinegar.

Step 6: 

Add the coffee, brown sugar, syrup, bourbon, bacon pieces, chipotles, cumin, and pepper. Stir until combined, reduce the the heat to low and simmer for 1 to 2 hours. The jam will have a syrupy consistency, towards the end of the cooking time, you can defat the jam.

Step 7: 

In a mini food processor, pulse the jam three to four times to smooth out the jam.

Store in the fridge for up to 4 weeks. We also feel, it’s best served warm, so microwave for about 20 to 30 seconds before serving.

Maple Burbon Bacon Jam

Homemade Pickles

Happy Friday! Today’s recipe is a fun one, homemade pickles! After going to Joan’s on Third and falling in love with their pickles we were determined to figure out a way to make them at home.

What’s great about homemade pickles, is that you can basically season them the way you like. Don’t like mustard seeds? Add juniper berries! Not a fan of garlic? Well, now, that’s just crazy! Who doesn’t like garlic? Only crazy people that’s who, unless you’re allergic, then that’s okay.

Anyways, this recipe is pretty awesome (if we don’t say so ourselves) and we think they’re actually better than Joan’s on Third! Sorry, Joan.

Happy Pickling!

TYL DIY Pickles

TYL’s DIY Pickles 

Ingredients

  • 2 lb’s Pickling Cucumbers*
  • 1 White Onions (Sliced)
  • 2 Tablespoons Kosher Salt
  • 2 Cups White Vinegar
  • 4 Cups Water
  • 1 1/2 White Sugar
  • 3 Tablespoons Salt
  • 1 1/2 Teaspoons Celery Seeds
  • 1 to 2 Tablespoons Garlic (Chopped)
  • 1/4 Cup Fresh Dill (Chopped)
  • 1 1/2 Tablespoons Mustard Seed (Yellow)

*You can also use Persian Cucumbers or English Cucumbers

Step 1: 

Either using a mandolin or a knife, slice the cucumbers to your thickness liking. Mix the kosher salt. Place the pickles in a colander and let the liquid drain out for about thirty minutes.

Step 2: 

After thirty minutes, rise and dry the cucumbers. Mix with onions and set aside in a bowl (or if you have them, two glass mason jars)

Step 3: 

In a large sauce pan, mix together: vinegar, water, sugar, salt, celery seeds, garlic, dill, and mustard seed. Bring to a boil, add more salt or sugar if needed.

Step 4: 

Transfer mixture to a heat proof container and let cool to room temperature. When cool, pour the liquid over the cucumbers. Cover the jars, and place in the fridge and let cool completely.

TYL DIY Pickles

Rosemary Butter

Like our Rosemary Salt, rosemary butter is the absolute best. It can be used with almost anything. And if rosemary’s not your thing, you can use your favorite herb, parsley, dill, tarragon, thyme, you get the picture.

We used ours with mashed potatoes, beef burgundy (can’t spell the original name, and I’m too lazy to spell check/check google, Christie is currently yelling at me for being so lazy) boeuf bourguignon, minestrone soup, basically everything we’ve made recently, this butter was used.

Rosemary Butter

Rosemary Butter

Ingredients 

  • 1 Stick Salted Butter (Room Temperature)
  • Fresh Rosemary (Finely Chopped)

Step 1:

Make sure your butter is a room temperature. Put the butter in a bowl and slightly break it down.

Step 2: 

Next, add the chopped rosemary. Mix until combined. Place in the fridge until set, or use immediately.

Rosemary Butter