Category Archives: condiments

Pimento Cheese: a Southern Favorite

Pimento Cheese is a classic Southern dish that can be used as a dip, a sandwich spread or even as a topping on potatoes or burgers.

Pimento Cheese: a Southern Classic

Although this is a basic dish with two main ingredients, oddly enough, there are as many recipes for pimento cheese as there are cooks.  Some people like it creamy, some people like it thick.  Others like it spicy while still other folks like it mild.  There is no right or wrong way to make it, but I am sure there are some strong opinions.

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Simple Dinner: Barbecue Grilled Cheese and Turkey Sandwiches #RollIntoSavings

This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

My kids are all about big flavors.  It doesn’t matter if I am making steak or beans, if the dish has enough flavor, they will like it.  With a big family like mine, I try really hard to make meals for less than $20.  It just isn’t feasible to spend oodles of money on big ticket food items for every single dinner.   We are big on budget meals…as long as they taste good.  It almost doesn’t matter what I serve, as long as it is tasty.

 Barbecue Grilled Cheese and Turkey Sandwich: a lot of flavor without having to spend a lot of moola #RollintoSavings #shop Continue reading

Pork Grillades

This shop has been compensated by #CollectiveBias, Inc. and its advertiser.  All opinions are mine alone.

I believe in diving into local cuisine.  When I moved to Florida a little over three years ago, I started making all things Southern.   It wasn’t too  long before I made grillades (pronounced Gree-Yahds).   They are seared meat medallions served in a spicy gravy over grits.  Because I moved to Florida from Arizona, there is still a lot of Mexican influence in my cooking.  It should be no surprise that I opted for El Yucateco habenero hot sauce when I made the grillades gravy.

El Yucateca Hot Sauce #sauceon #shop Continue reading

Candy Cane Ice Cream Sauce

Candy Cane Ice Cream Sauce
Welcome to Day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

I have had this recipe written in my recipe journal since the early 1990s, waiting to be made.  I am shocked that I waited so long to make it because this stuff is seriously amazing.  I have been doling it out to my friends by the spoonful.  It’s been like, “Oh, you have come by to visit me?  Open your mouth, taste this.”  No one has been disappointed. Continue reading

#Cookbook Review: Stealth Health Lunches Kids Love

Let’s face it, getting kids to eat healthy foods is not always easy.  I had such plans with all of my children: they were going to love broccoli and hate Sweet Tarts.  I did achieve the former; all five of my kids are broccoli lovers, but dang it, all five of them love red and blue dye, ascorbic acid and corn syrup laden candies, too.  As babies and toddlers, I had so much control over their diets.  They really were pretty good eaters.  However, when they got to be school aged and started playing and eating at friends’ homes, all of my good work went out the window.  Continue reading

#Cookbook Review: Flavored Butters

 I have long been fascinated by flavored butters. For some reason, however, I have never ventured past honey butter on corn muffins or garlic butter on bread.  My world has been significantly broadened since reading Lucy Vaserfirer’s new book Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces (50 Series)
(ad).  Who doesn’t love butter? Continue reading

Homemade Worcestershire Sauce

Homemade Worcestershire Sauce

Homemade Worcestershire Sauce
  • 2 cups apple cider vinegar
  • ½ cup molasses
  • ½ cup gluten free soy sauce (you can use regular if you aren't concerned about gluten)
  • juice of 3 regular sized limes + juice of ½ grapefruit
  • 2 Tbsp mustard seeds
  • 3 Tbsp salt
  • 1 tsp ground white pepper
  • 1 tsp whole cloves
  • ½ tsp curry powder
  • 5 cardamom pods, smashed
  • ½ tsp crushed red pepper flakes
  • 3 garlic cloves, smashed
  • 1 cinnamon stick
  • 4 anchovies, chopped
  • 1 yellow onion, chopped
  • 2 slices dried ginger
  • ½ cup agave nectar
  1. Combine all ingredients except the sweetener in a 2 quart saucepan; boil.
  2. Reduce heat; simmer for 10 minutes.
  3. Add agave to vinegar mixture and whisk to combine.
  4. Cook sauce for 5 minutes, then transfer to a glass jar with a tight fitting lid.
  5. Refrigerate, covered for 3 weeks.
  6. Do not use yet!!
  7. Strain to remove solids and return to jar.
  8. Refrigerate for up to 8 months.

Homemade Worcestershire Sauce


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Thai Peanut Aioli

Thai Peanut AioliMine is a family that loves dipping sauces.   From ketchup to ranch, from gravy to marinara sauce, we manage to find a sauce of some sort for just about everything.  A large portion of the sauces we use are store bought.  I have yet to find a homemade ketchup that isn’t cloyingly sweet or a homemade mustard that isn’t so spicy I can barely stand it.  I have learned, though, that some great sauces can be created with store bought ingredients. Continue reading

Strawberry Jam

Strawberry JamI finally got to the Jacksonville Farmer’s Market.  It was the middle of March and a lot of the “seasons” were coming to an end.   I bought three flats of strawberries along with a bunch of other produce.  I got home and literally stuffed every nook and cranny of my refrigerator with fruits and vegetables.  Then I turned around and there were all of those strawberries, still sitting on the counters.  Continue reading

Plum Apple Butter

Plum Apple Butter

We had a great harvest from our plum tree this year.  It’s a Santa Rosa plum tree.  They are so delicious, but we really couldn’t eat all of them.  I cooked up half of the remaining plums, pureed and froze them.  I liked the idea of a pseudo apple sauce…a plum sauce.  It was very tasty with the addition of some sweetener.  I used stevia, my family would prefer brown sugar.  Either way, it will probably end up in a cake. Continue reading

Homemade Pepper Jelly: Make Your Own Monday #21

Red Pepper Jelly
Bottling or canning your own foods can be an enormously rewarding  way to stock your pantry shelves.  Jams and jellies are the easiest place to start if you are a beginner.  When I lived in WA, I used to pick tons of blackberries and strawberries to make into jams and jellies.  Here in AZ, it’s a bit easier to make jelly out of peppers.   Continue reading

Peanut Butter Ice Cream Sauce

Peanut Butter Ice Cream Sauce

We all know about the usual ice cream toppings, the chocolate, the butterscotch, the fruit, but have you ever entertained the idea of  peanut butter?  Ooooh, it’s so good.  It goes great with all vanilla and chocolate combinations (like choc chip, choc chip cookie dough, french vanilla, cookies & cream, etc) and probably a few others.   The best part about this recipe is that it is made in the microwave and basically takes only a few minutes from start to finish.  It also stores well in the fridge. Continue reading

Homemade Tartar Sauce Make Your Own Monday #13

Homemade Tartar SauceFirst of all, let me tell you something I have observed.  Tartar sauce seems to be different in different parts of the country.  In a very broad generalization, I will say that the East Coast likes it sweeter and the West Coast likes it dillier.  My husband was born and raised in the Seattle area and has a fond love for Ivar’s.  It is their tartar sauce by which he judges all others.  Luckily for me, most of the grocery stores in the Puget Sound area sell it in jars.  So for the first 18 or so years of my marriage, I didn’t have to worry about tartar sauce.  Now that I live in Arizona, however, I have (or had) a problem.  I should also note that The Good Guy puts tartar sauce on all fish, no matter how it is cooked.  I could make a beautiful baked fish in a sauce or grill a salmon in foil and he’d still desecrate it with tartar.  Feel my pain! Continue reading

Homemade Cream Cheese: Make Your Own Monday #9

In order for you to see all of the things I put on my list for 2010’s Make Your Own Mondays, you will have to stay tuned each week.  Some weeks, it will be boring.  It’s inevitable that there will be weeks that feature things you already know how to make or that in fact everyone but  me has made at one time or another.  That is the nature of any list made by one person.Make your own cream cheese! Continue reading