Tag Archives: homemade

Homemade Mayonnaise

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Yield: 2 Cups | Total Time: 20 Minutes

You know that moment when you go to make a sandwich and you realize…..

where’s the mayo?

Which begs the question…..

“Got Mayo?”

Dum dum dummmmm……

“No! I don’t! Now what do I do? I’ve only got 30 minutes before I have to be out the door and I need to finish the potato salad I promised to bring to the potluck that begins in one hour!”

Well, I’ve had moments like this, and recently that moment happened during the middle of a snowstorm when all I wanted to do was make myself an egg salad sandwich. As you may know from watching my videos, my husband Mark and I live so far out in the country that we don’t even have garbage or recycling pick-up. (Translation: Winter Storm = Where Did The Road Go?) I’ve been saving all the glass jars, however, and thought… maybe I can use one to fill with some homemade mayonnaise!

But…

How to make homemade mayonnaise?

Now you might be thinking that learning how to make mayo at home is going to be hard. Like, how do you make mayonnaise? I thought it would be hard, too, but it really isn’t – unless you struggle with patience because getting a great quality homemade mayo that isn’t goopy will take about 15 minutes of your time – and some elbow grease if you don’t have an electric stand mixer. (Which is great if you can’t get to the gym because of, you know…. snowstorm….)

Fresh mayonnaise is mostly made up of egg and oil. Those two don’t typically mix all that well unless you emulsify them. This is where the lengthy and high speed whisking comes in – lengthy because you only want to add the oil one drop at a time (very important for that light and creamy texture that makes mayo so spreadable) and high speed because you want to add air while doing it.

While egg and oil make a great mayo base, they don’t have a lot of flavor on their own. That is why even the most simple mayonnaise recipe is flavored with other stuff like vinegar, lemon, and mustard. (It should be, anyway. Have you read the ingredient label on the store bought stuff? The ingredients used to make mayonnaise should never sound like a lesson in chemistry.) Vinegar, lemon and mustard give this homemade mayonnaise that characteristic tang that makes mayo so yummy. Its for this reason you can probably make your own mayo right now because these basic ingredients are things most people already have in the kitchen or pantry (which is great news if you are snowed in and really want that egg salad sandwich!)

Now for anyone who knows me well, you know that I can’t just stick to basic when it comes to recipes. I dug around my pantry and found apple cider vinegar, so of course I had to throw that in there because, you know, it’s healthy, as is mayo made with olive oil… so I added that in there, too. I will sometimes sweeten the tangy bite a little bit by using honey dijon mustard, but feel free to use regular or plain dijon if you have it. Any mustard will do, it all depends on your preference.

Now for the sriracha… don’t omit it. Six drops won’t make your diy mayonnaise taste spicy, but they will round out the acid just right. Of course, you can add as much as you like, especially if you like things hot. I just prefer to add more flavors as I use the mayo for various recipes, like my Germaniana potato salad or Dilly-Horse Tartar Sauce – which goes great with my 30-Minute Amazing Cod Dinner. (I think I’ve just made my dinner menu tonight simply with the act of creating this mayonnaise recipe!)

Still not convinced on how easy it is to make your own mayonnaise at home? Watch me making this mayo in the video below. I think that making this video was actually harder than making mayo by hand! This recipe comes together so fast that there was no time for second, third (or thirtieth) takes on this one, which means that Felix’s mad dash out of the room behind me had to stay in the final cut…

Gotta luv ‘dem!


Homemade Mayonnaise

Total Time: 20 Minutes

INGREDIENTS:

  • egg
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 drops lemon essential oil (or 1-2 tablespoons lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar
  • 6 drops hot pepper sauce
  • 1 1/2 tablespoons dijon mustard

RECIPE DIRECTIONS:

1. Place the egg in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg at high speed until pale and frothy, about 3 minutes.

How To Make Mayo At Home

2. Combine the vegetable and olive oils in a measuring cup that has a pour spout. With the mixer running, begin adding the oil to the egg one drop at a time. This may seem tedious, but adding the oil only one drop at a time will enable it to emulsify, giving the mayonnaise its light, fluffy texture. If you add the oil too fast, your mayonnaise will end up more like a soup that will eventually separate. Yuck! After adding about a 3rd of the oil, you may increase the drops to a very thin stream, backing off every few seconds to give the oil time to suspend into the mixture properly. As you keep this up, the mixture will begin to resemble mayonnaise. This whole process of adding the oil will take about 15 minutes. Be patient – you can’t rush this step!

Making Mayo

3. Once the oil is completely added to the mayonnaise, continue to whisk on high speed for another minute. While the mixer is still running at high speed, add the essential oil, salt, vinegars, hot pepper sauce, and mustard. Allow several seconds to pass in between each ingredient so that they don’t deflate the mayonnaise.

4. Stop the mixer and transfer the mayonnaise to a small glass jar with a tight fitting lid. The mayonnaise should be a pale yellow color. Store in the refrigerator until ready to use (the mayonnaise will firm up even more as it cools).

Fresh Mayonnaise

5. Serve as you would store-bought mayo; on sandwiches, in dressings, in salads, in mashed potatoes, in sauces… etc…

Simple Mayonnaise

How Do You Make Mayonnaise?
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Hygge Hot Cocoa

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Makes: 1 Mug | Total Time: 5 Minutes

hyg·ge

/ˈh(y)o͞oɡə/

(noun)

A quality of coziness and comfortable conviviality that engenders a feeling of contentment or well-being (regarded as a defining characteristic of Danish culture): “Why not follow the Danish example and bring more hygge into your daily life?”

Wisconsin Winter Beauty In Manitowoc County 2020

Hygge is a lifestyle that I have embraced as far back as I can remember, and that was way (waaaaaaay) before it became a ‘thing’ here in America.

I grew up in a house filled with hygge; both my parents were fond of cozy fireplaces, kerosine lanterns (even if the power wasn’t out), incense, potpourri, warm quilts and the perfect hot chocolate. Hot chocolate with milk was a favorite, especially after a day spent outside playing in the snow. (And yes, I’ve had frostbite – twice!)

I guess you can say that hygge is in my blood. I am of Danish descent (half of me is, anyway, the other half is German). My father’s ancestors came from Copenhagen – one was, in fact, a head chef for the king in the early part of the 20th century.

I guess you can see where I get the culinary gene from!

Back to the hygge thing…

We have been living in our new (old) place in the country for 4 months now, so the only season we have experienced here so far is winter. I must admit that winter is a very pretty time of year, you just gotta look for the beauty!

Birds In Wisconsin Wonderland

With that said, the high here tomorrow won’t get above zero (without the wind chill). To get an idea of the kind of winds we get around here (thank you, Lake Michigan), check out the snow blowing wildly off the trees in the video I had so much fun making for you – (Pssst! All of you southerners can live vicariously through it!)

Doing any kind of work outside when the temps drop this far down can be dangerous, so you gotta move real fast – it is the only way to keep a body’s temperature up. (Those drifts in the driveway need to be cleared every few hours when we have 40 mph gusts, you know.)

When I am out there in that blustery tundra, I can’t help but notice the colors of the sky, trees, and snow. White has many shades, as does gray. At the risk of getting hypothermia, I still do stop for a moment or two to take it all in. Being outside is part of the hygge – because it makes the inside seem so much warmer!

The best part about these long, cold Wisconsin winters? Coming in out of the cold and having a mug of Hygge Hot Cocoa. You can make your own hot chocolate recipe at home. (Why drive to the store to buy hot cocoa when the roads are covered with ice?) In fact, you probably already have the ingredients for homemade hot chocolate in your pantry. Make your hot chocolate from scratch with my Homemade Hot Cocoa Mix recipe – it’s easy and only takes 5 minutes. Then all you have to do is add hot milk (or water), brandy, the warm brightness of orange and the soothing floral of lavender. 

Now that you’ve made the perfect hot chocolate, you can go on to create your own hygge experience; warm blankets, scented candles, rich colors, incense, taxidermy… 

However you hygge, you’ll be glad to have this Hygge Hot Cocoa recipe in your arsenal.


Hygge Hot Cocoa

Total Time: 5 Minutes

INGREDIENTS:

  • 4-5 tablespoons hot cocoa mix
  • 1 cup hot milk, hot water, or a combination of both (I prefer whole milk)
  • 2 tablespoons brandy
  • 2 drops orange essential oil
  • 1 drop lavender essential oil
  • whipped cream, for topping (optional)
  • chai tea latte mix, for garnish (optional)

RECIPE DIRECTIONS:

1. Add 4-5 tablespoons homemade hot cocoa mix to a heat-proof mug.

2. Add 1 cup of steaming water, milk, or a combination of water and milk. (I only use hot whole milk at night as it makes me drowsy!) Whisk until all of the powder is dissolved.

Make Hot Chocolate From Scratch

3. Add the brandy and whisk, then add the essential oils and whisk again. Top with whipped cream and a sprinkle of chai tea latte powder.

Homemade Hot Chocolate

4. Bring your Hygge Hot Cocoa to the bubble bath and relax!

How To Hygge

Hot Cocoa Ideas
Hygge Hot Cocoa With Essential Oils

Hygge Hot Cocoa

Need some hot cocoa ideas? Here is the perfect hot chocolate recipe that I guarantee you've never had before!
Prep Time 5 mins
Course Drinks
Servings 1 Mug

Ingredients
  

  • 4-5 tbsp hot cocoa mix
  • 1 cup hot milk hot water, or a combination of both (I prefer whole milk)
  • 2 tbsp brandy
  • 2 drops orange essential oil
  • 1 drop lavender essential oil
  • whipped cream for topping, optional
  • chai tea latte mix for garnish, optional

Instructions
 

  • Add 4-5 tablespoons homemade hot cocoa mix to a heat-proof mug.
  • dd 1 cup of steaming water, milk, or a combination of water and milk. (I only use hot whole milk at night as it makes me drowsy!) Whisk until all of the powder is dissolved.
  • Add the brandy and whisk, then add the essential oils and whisk again. Top with whipped cream and a sprinkle of chai tea latte powder.
  • ring your Hygge Hot Cocoa to the bubble bath and relax!
Keyword creamy hot cocoa, hot chocolate, hot chocolate and, hot chocolate recipe at home, hot chocolate with, make hot chocolate from scratch, perfect hot chocolate, the perfect hot chocolate
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Homemade Hot Cocoa Mix

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Serves: 6-8 | Total Time: 5 Minutes

I love winter in Wisconsin, even if it can drag on for what seems like half the year.

Well, if you judge a season by the weather, winter here IS half the year! If we get snow in October and it doesn’t melt until April, that is 6 months. There are years where the cold and ice can linger even longer…. so you gotta just make the best of it.

Like an excuse to have homemade hot chocolate. (Do we need an excuse?)

Having homemade instant hot cocoa powder in the house is a must when living in the Wisconsin countryside. Getting out to the store may not always be easy (those slippery roads, you know), nor may it be fun if the wind is blowing the single digit temps below zero. If it takes longer to warm up your car than it does to drive to the store… it’s probably better to stay home, right?

Around here, it isn’t just a question of “got milk?” We also ask, “got hot cocoa mix?” Even better is “got homemade hot cocoa mix in a jar?” Let’s face it, weird ingredients have no place our mugs, and preservatives are not needed for something made entirely of dry ingredients. (Imagine that!)

You can store this homemade instant cocoa mix in an airtight jar for weeks, or even months. If you don’t have chai tea latte powder on hand, you want to go and get some because that little addition makes all the difference for this recipe – it dials up the flavor from simply standard to oh, YEAH! (If you can’t find it at your local grocery store, it is easy enough to order online.) Plus, the flavor really goes well in my Hygge Hot Cocoa recipe (complete with a video with some of my own tips on how to hygge).

I made this short little video to show how easy it is to put together this hot cocoa mix. Are you inspired? You’ll be so happy to have it ready when that next snowstorm (or monsoon, ice storm, soaking rain, sub-zero polar vortex) strikes… just add hot water or milk and relax for a while. You can’t do much until the weather clears anyway… why not enjoy it for a spell?


Homemade Hot Cocoa Mix

Total Time: 5 Minutes

INGREDIENTS:

  • 1/2 cup confectioner’s sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk powder
  • 1/2 teaspoon chai tea latte mix
  • 1/8 teaspoon salt

RECIPE DIRECTIONS:

1. Add all 5 ingredients to a pint-sized glass jar. Put the lid on tightly and shake everything until well combined.

Hot Cocoa Mix Recipe

2. To serve, add 4-5 tablespoons to a heat-proof mug. Add 1 cup of steaming water, milk, or a combination of water and milk. Whisk until all of the powder is dissolved and enjoy!

How To Make Hot Cocoa Mix

Homemade Hot Cocoa Recipe
Homemade Hot Cocoa

Homemade Hot Cocoa Mix

You can never go wrong with homemade hot cocoa mix in a jar. When the next snowstorm hits, don't be snowed in without this favorite cold weather staple. Learning how to make homemade hot chocolate is easy and you will know exactly what is in it, too… (no weird chemicals!) This homemade instant cocoa mix recipe uses only 5 ingredients, takes only 5 minutes to put together, and it can be stored for weeks. When you are ready for a mug, just add hot milk to a few heaping tablespoons and stir.
Total Time 5 mins
Course Drinks
Servings 6 Mugs
Calories 90 kcal

Ingredients
  

  • 1/2 cup confectioner's sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk powder
  • 1/2 teaspoon chai tea latte mix
  • 1/8 teaspoon salt

Instructions
 

  • Add all 5 ingredients to a pint-sized glass jar. Put the lid on tightly and shake everything until well combined.
  • To serve, add 4-5 tablespoons to a heat-proof mug. Add 1 cup of steaming water, milk, or a combination of water and milk. Whisk until all of the powder is dissolved and enjoy!
Keyword cocoa mix in a jar, dark hot chocolate mix recipe, homemade hot chocolate, homemade hot chocolate mix, homemade hot cocoa, homemade hot cocoa mix, homemade instant cocoa mix
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Gourmet Peppermint Bark

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Makes: 45 Ounces | Total Time: 4 Hours 30 Minutes

Learning how to make peppermint bark is easier than you think. You can make it at home just like the gourmet candy cane bark with white and dark chocolate that you find in the store. 

The secret is in the crunch; but it takes more than putting the pieces of crushed peppermint candy on top of the chocolate, you want to mix the dust from the candy cane in the white chocolate after it has melted. This is what makes these easy homemade Christmas treats stand out!

Homemade peppermint bark makes a great gift. I love to put it into festive cookie tins lined with holiday-themed paper, or I’ll drop a handful into a bag for a neat stocking stuffer idea. 

Now, what to do with those leftover peppermint pieces?

Easy! Drop the pieces and dust from the candy cane in your morning coffee, let it melt for a minute or two, then give it all a good stir and ta dah! You now have a festive cup of joe. 

(Psst! This idea works great for hot cocoa, too!)


Gourmet Peppermint Bark

Total Time: 4 Hours 30 Minutes

Prep: 10 Minutes / Cook: 20 Minutes / Rest: 4 Hours

INGREDIENTS:

  • 20 ounces dark baking chocolate (NOT milk chocolate!)
  • 20 ounces white baking chocolate
  • 8 drops peppermint essential oil, divided (or 1 teaspoon peppermint extract, divided)
  • 6 ounces mini candy canes

RECIPE DIRECTIONS:

1. Prepare one large rimmed baking sheet by lining it with parchment paper. Cut the parchment paper to fit along the inside of the short edges of the baking sheet with 2 extra inches overlapping each of the long edges. Press parchment to fit snugly against the bottom of the baking sheet, then pin the long edges over the sides to hold the parchment into place.

2. Crush the candy canes by putting them in a ziplock sandwich bag and hitting them with a rolling pin or a hammer. Make sure the pieces are small enough, but not too small, about 1/4 inch (largest). You will notice a fine whitish powder result when you smash the candy, this is good! Once the candy is broken up, pour the contents of the ziplock bag into a flour sifter. Separate the chunks from the powder by sifting the contents over a medium bowl until only the medium and large chunks remain in the sifter, then pour them into a second bowl. Keep both the chunks and the powder, they will both get used later.

How To Make Peppermint Bark

3. Melt about a quarter of the dark chocolate in a double boiler over low heat. Once melted, add a little more of the dark chocolate and stir until the chunks disappear. Keep adding more chocolate, little by little, until all of the chocolate is melted. This will take a little while; don’t rush it by turning up the heat or adding too much chocolate at a time. Once all the chocolate is melted, remove the top of the double boiler containing chocolate and stir in 4 drops peppermint essential or 1/2 teaspoon peppermint extract.

Candy Cane Bark With White And Dark Chocolate

4. Pour the dark chocolate onto the prepared baking sheet and spread evenly with a spatula until it is about 1/8 inch thick. To remove any air bubbles, tap the baking sheet vigorously against the countertop several times, keeping the sheet flat. This is necessary because it will also even out the chocolate into a smooth, consistent sheet. Allow the chocolate to cool and become solid, but not completely hard. This can take anywhere from 30 minutes to up to 2 hours, depending on the temperature of your kitchen. You will know it is ready when it is tacky, but not coming away on your finger when you touch it.

Homemade Holiday Treats

5. Melt the white chocolate using the same method you used to melt the dark chocolate. Take out the top of the double boiler, then add 4 drops peppermint essential oil (or 1/2 teaspoon peppermint extract) and stir throughout the chocolate. Slowly add the powder from the peppermint candies to the white chocolate and stir until mixed through. Don’t feel like you have to add all of the powder, you just want to add enough to make the chocolate crunchy, but not so much that the chocolate is no longer smooth. (Stop if you see the chocolate become clumpy as you stir.) 

6. Spoon the white chocolate onto the dark chocolate little by little, but quickly. Don’t pour it all at once! You want to carefully and evenly spread the white chocolate over the dark chocolate without remelting the dark chocolate. Remember; spoon, then spread. Keep repeating until all of the dark chocolate is covered by the white. Again, remove the air bubbles by tapping the baking sheet against the counter until the chocolate is smooth.

Making Holiday Bark

7. Let the chocolate cool for 5-10 minutes, then sprinkle the chunks of peppermint candy over the bark, distributing evenly. Using the bottom of a glass or other flat container, gently press the candy into the chocolate to set it into place. Don’t press too hard!

8. Allow the chocolate to cool at room temperature until firmly set and hard, up to 2 hours. Pop the chocolate out of the baking sheet, remove the parchment paper, and break the bark into bite-sized chunks. Serve this homemade peppermint bark on a large holiday-themed platter, fill decorative cookie tins with it and give as gifts, or just keep the bark on hand for you and yours. 


Gourmet Peppermint Bark
Gourmet Peppermint Bark Recipe

Gourmet Peppermint Bark

Learn how to make peppermint bark just like it is sold in gourmet candy stores. (The secret is in the crunch!)
Prep Time 10 mins
Cook Time 20 mins
Rest 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine American, Christmas, Holiday
Servings 45 ounces
Calories 140 kcal

Ingredients
  

  • 20 ounces dark baking chocolate (NOT milk chocolate!)
  • 20 ounces white baking chocolate
  • 8 drops peppermint essential oil divided
  • 6 ounces mini candy canes

Instructions
 

  • Prepare one large rimmed baking sheet by lining it with parchment paper. Cut the parchment paper to fit along the inside of the short edges of the baking sheet with 2 extra inches overlapping each of the long edges. Press parchment to fit snugly against the bottom of the baking sheet, then pin the long edges over the sides to hold the parchment into place.
  • Crush the candy canes by putting them in a ziplock sandwich bag and hitting them with a rolling pin or a hammer. Make sure the pieces are small enough, but not too small, about 1/4 inch (largest). You will notice a fine whitish powder result when you smash the candy, this is good! Once the candy is broken up, pour the contents of the ziplock bag into a flour sifter. Separate the chunks from the powder by sifting the contents over a medium bowl until only the medium and large chunks remain in the sifter, then pour them into a second bowl. Keep both the chunks and the powder, they will both get used later.
    How To Make Peppermint Bark
  • Melt about a quarter of the dark chocolate in a double boiler over low heat. Once melted, add a little more of the dark chocolate and stir until the chunks disappear. Keep adding more chocolate, little by little, until all of the chocolate is melted. This will take a little while; don’t rush it by turning up the heat or adding too much chocolate at a time. Once all the chocolate is melted, remove the top of the double boiler containing chocolate and stir in 4 drops peppermint essential or 1/2 teaspoon peppermint extract.
    How To Melt Chocolate
  • Pour the dark chocolate onto the prepared baking sheet and spread evenly with a spatula until it is about 1/8 inch thick. To remove any air bubbles, tap the baking sheet vigorously against the countertop several times, keeping the sheet flat. This is necessary because it will also even out the chocolate into a smooth, consistent sheet. Allow the chocolate to cool and become solid, but not completely hard. This can take anywhere from 30 minutes to up to 2 hours, depending on the temperature of your kitchen. You will know it is ready when it is tacky, but not coming away on your finger when you touch it.
  • Melt the white chocolate using the same method you used to melt the dark chocolate. Take out the top of the double boiler, then add 4 drops peppermint essential oil (or 1/2 teaspoon peppermint extract) and stir throughout the chocolate. Slowly add the powder from the peppermint candies to the white chocolate and stir until mixed through. Don’t feel like you have to add all of the powder, you just want to add enough to make the chocolate crunchy, but not so much that the chocolate is no longer smooth. (Stop if you see the chocolate become clumpy as you stir.) 
  • Spoon the white chocolate onto the dark chocolate little by little, but quickly. Don’t pour it all at once! You want to carefully and evenly spread the white chocolate over the dark chocolate without remelting the dark chocolate. Remember; spoon, then spread. Keep repeating until all of the dark chocolate is covered by the white. Again, remove the air bubbles by tapping the baking sheet against the counter until the chocolate is smooth.
    Peppermint Bark Instructions
  • Let the chocolate cool for 5-10 minutes, then sprinkle the chunks of peppermint candy over the bark, distributing evenly. Using the bottom of a glass or other flat container, gently press the candy into the chocolate to set it into place. Don’t press too hard!
  • Allow the chocolate to cool at room temperature until firmly set and hard, up to 2 hours. Pop the chocolate out of the baking sheet, remove the parchment paper, and break the bark into bite-sized chunks. Serve this homemade peppermint bark on a large holiday-themed platter, fill decorative cookie tins with it and give as gifts, or just keep the bark on hand for you and yours. 
Keyword best peppermint bark recipe, candy cane bark, holiday bark recipe, how to make peppermint bark, winter bark recipe
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Homemade Blue Cheese Dressing with Yogurt

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Yield: 2 Cups | Total Time: 15 Minutes

I first made this recipe seven years ago. Then I lost the little piece of paper I had printed it on.

I never did forget about this blue cheese recipe, though. You know when something is so good that it sticks in your head forever? For me, that was this homemade blue cheese dressing with yogurt. 

You can imagine my excitement when I found this recipe last month while going through some old files on my computer. I had saved it somewhere after all! 

When emulsifying the egg yolk and olive oil, use your stand mixer at the highest speed to whisk the egg while drizzling in the olive oil at the slowest pace. It is the only way to get the creamiest blue cheese dressing possible without using mayonnaise. 

If you don’t have a stand mixer, you can still make this recipe, just allow yourself a lot more time and skip your workout at the gym today – this will more than cover for it.

I am so excited to share this recipe with you!  It truly is one of my favorites.


Homemade Blue Cheese Dressing with Yogurt

Total Time: 15 Minutes

INGREDIENTS:

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 16 ounces plain greek yogurt, full fat
  • 3 ounces blue cheese crumbles

RECIPE DIRECTIONS:

1. Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.

2. Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.

3. Reduce the mixer’s speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.

4. Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Easy To Make Blue Cheese Dressing On Wedge Salad With Bacon And Tomatoes
Homemade Healthy Blue Cheese Dressing
Healthy Blue Cheese Dressing

Homemade Blue Cheese Dressing with Yogurt

This homemade blue cheese dressing with yogurt is very easy to make; it requires no mayo or sour cream, yet it is just as creamy as the original.
Prep Time 15 mins
Total Time 15 mins
Course Condiments, Salad
Cuisine American
Servings 2 Cups
Calories 63 kcal

Ingredients
  

  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • 1 egg yolk
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic peeled and finely chopped
  • 2/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 pound plain greek yogurt full fat
  • 3 ounces blue cheese crumbles

Instructions
 

  • Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.
  • Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.
  • Reduce the mixer's speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.
  • Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.

Notes

Calories based on a serving size of 2 tablespoons.
Keyword blue cheese dressing with yogurt, blue cheese salad dressing, easy blue cheese salad, healthy blue cheese dressing recipes, homemade blue cheese dressing, how to make blue cheese dressing
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Homemade Chunky Marinara Sauce

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Serves: 6 | Total Time: 40 Minutes

Marinara sauce is a staple – you always need to have some on hand in the event of an impromptu finger food craving! If you are wondering how to make marinara sauce from scratch, this recipe is a healthy, low sugar alternative to American’s favorite bar food condiment.

When I first set out to make a marinara sauce from scratch, I was a bit intimidated. I just figured that a popular condiment in restaurants this yummy would be difficult to make.

Not so!

The basic ingredients are tomatoes, olive oil, and garlic. The addition of fresh basil really adds a special touch, think comfort sauce! Of course, you need a sweetener, so I went to my go-to favorite, Organic Powdered Stevia Herb by Frontier Natural Products. Its 100% stevia leaf, so you won’t have to worry about getting any of that pesky maltodextrose so common in stevia purchased at the grocery store. A little of this goes a long way – I purchased a 16 ounce bag last year and it is still over half full!

This sauce can be frozen, which is great to have on hand for those days when you don’t have time to cook and you just found out that you are hosting NFL Sunday at your house.

Go Pack Go!


Homemade Chunky Marinara Sauce

Total Time: 40 Minutes

Prep: 20 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 5 medium tomatoes, roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh basil, roughly chopped
  • 2 teaspoons dried minced onions
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (add more for extra spice)
  • 1/4 teaspoon ground black pepper
  • pinch 100% pure leaf stevia
  • 1/2 tablespoon heavy cream

RECIPE DIRECTIONS:

1. Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.

2. Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.

3. Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.

4. After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!

5. Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.

6. Mmmmm, mmmmmmm, good!

Healthy Homemade Marinara Sauce
Easy Homemade Marinara Sauce

Homemade Chunky Marinara Sauce

This recipe for homemade marinara sauce is easier than you think! It's chunky with a hint of spice, and it's low in sugar with lots of tomato goodness.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Condiments
Cuisine American, Italian
Servings 6 people

Ingredients
  

  • 5 medium tomatoes roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic peeled and finely chopped
  • 2 tablespoons fresh basil roughly chopped
  • 2 teaspoons dried minced onions
  • ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes (add more for extra spice)
  • ¼ teaspoon ground black pepper
  • 1 pinch 100% pure leaf stevia ground
  • ½ tablespoon heavy cream

Instructions
 

  • Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.
  • Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.
  • Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.
  • After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!
  • Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.
  • Mmmmm, mmmmmmm, good!

Notes

To effortlessly get a nice, clean cut on your tomatoes, use a serrated knife.
Keyword best marinara sauce recipe, healthy marinara sauce recipe, homemade marinara sauce, low carb condiments, low sugar marinara sauce, low sugar marinara sauce recipe, popular condiments
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Dilly-Horse Tarter Sauce

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 5 Minutes

Tarter sauce is so easy. Just whip together some mayo, pickle relish, maybe some lemon juice and season it with salt and pepper. 

So. Easy!

But for anyone who knows me well, it is a given that I can never stick to the basics. I have to experiment; add something here, tweak a little there, and this tarter sauce recipe is no different!

The idea behind this tarter sauce stems from my thought that… dill and pickles go so well together and tarter sauce and fried fish go so well together… so wouldn’t it make sense that a dill-infused tarter sauce would go with fried fish?

Dill is mild, so I wanted to add some punch with a little horseradish. If you can get a hold of some home-grown horseradish and prepare it yourself, great! If not, store-bought is fine, just make sure it is straight up and not the creamy variety. 

Try this tarter sauce with my 30-Minute Amazing Cod Dinner and let me know what you think!


Dilly-Horse Tarter Sauce

Total Time: 5 Minutes

INGREDIENTS:

  • 1/2 cup mayonnaise
  • 3 tablespoons sweet pickle relish, drained
  • 1/4 teaspoon horseradish
  • 1/4 teaspoon dried dill weed
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Gently mix all ingredients together in a small bowl.

2. Adjust the salt and pepper to your liking.

3. Feel free to spice things up a bit by adding in a little more horseradish!

4. Makes enough for 4 small ramekins.

Horseradish and Dill Homemade Tarter Sauce
Best Homemade Tarter Sauce

Dilly-Horse Tarter Sauce

Sweet pickle tarter sauce, with a little bit of herb and a tiny hint of heat. Goes great with fried cod!
Prep Time 5 mins
Total Time 5 mins
Course Condiments
Cuisine American
Servings 4 people

Ingredients
  

  • ½ cup mayonnaise
  • 3 tablespoons sweet pickle relish drained
  • ¼ teaspoon prepared horseradish
  • ¼ teaspoon dried dill weed
  • salt and pepper to taste

Instructions
 

  • Gently mix all ingredients together in a small bowl.
  • Adjust the salt and pepper to your liking.
  • Feel free to spice things up a bit by adding in a little more horseradish!
  • Makes enough for 4 small ramekins.
Keyword dilly-horse tarter sauce, tangy tarter sauce, tarter sauce, tarter sauce recipes
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Made this recipe? Let me know how it went!

Easy Homemade Lemon Pepper Seasoning

⭐⭐⭐⭐⭐

Yield: 2 Tablespoons | Total Time: 10 Minutes

When I was making my 30-Minute Amazing Cod Dinner, I decided at the last minute that I didn’t want to use the store-bought lemon-pepper seasoning that was sitting in the cabinet for the last – I don’t know….

5 years?

No, that wasn’t going to cut it!

My first thought when trying to come up with an easy homemade lemon pepper seasoning recipe was to make something that could be preserved. (You know, so we don’t have to resort to lemon pepper chicken, lemon pepper wings, lemon pepper salmon, lemon pepper shrimp, hot lemon pepper wings – you get the idea – for the next week straight!)

Salt has been used for centuries to keep meats and fish from going bad. This is still the case in many Scandinavian countries, where some of the healthiest people in the world reside today. Since most lemon pepper recipes have salt in them anyway, I thought… why not use it as the preservative along with a little stove-top action? You may be wondering about the stove-top part, well, that is  to dry things out enough so there is no chance for mold or mildew to form on the lemon zest while it waits for you to get into the mood to make your next favorite lemon pepper recipe.

I whipped up this homemade lemon pepper seasoning in – literally – 10 minutes; a great thing when what you really want to focus on is making a healthy lemon pepper chicken dinner for your busy family. 

Heating the lemon zest in a small cast iron skillet dries out any moisture, which also keeps the seasoning from sticking together. Just another reason that this is an important step you don’t want to skip!

You can add as much or as little of the salt and pepper as you like, but I like mine a little salty because I think it really brings out the depth of the lemon flavor. You want this to be bright – but not too bright – because it is a seasoning, after all.

So go ahead and make your favorite lemon pepper recipe with peace of mind. With this easy recipe, you won’t have to resort to grabbing the store-bought stuff for the sake of saving time ever again!


Easy Homemade Lemon Pepper Seasoning

Total Time: 10 Minutes

INGREDIENTS:

  • 2 tablespoons lemon zest
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt

RECIPE DIRECTIONS:

1. Zest two medium-sized lemons (about 2 tablespoons zest). Be careful not to get the white pith under the yellow skin as it tends to be bitter.

2. Heat a small cast iron skillet over medium-high. Toss the zest into the skillet and heat for about 2 to 3 minutes, shaking the pan frequently to prevent the zest from burning. You’ll know when it’s done when the texture is like that of shredded coconut. There should be little to no moisture.

3. Transfer the zest to a spice mill and pulse several times until it is finely ground into a powder. Add the salt and pepper and pulse a few more times to mix throughout.

4. Store any unused zest in an small, airtight glass jar and refrigerate for up to a month.

Easy Homemade Lemon Pepper Seasoning
Homemade Lemon Pepper Seasoning

Easy Homemade Lemon Pepper Seasoning

Christy Boston’s Kitchen
Avoid ingredients you can't pronounce – make your own lemon-pepper seasoning at home. It's easy, fast, and requires only lemon zest, salt and pepper.
Total Time 10 mins
Course Condiments
Servings 2 Tablespoons
Calories 5 kcal

Ingredients
  

  • 2 tablespoons lemon zest
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt

Instructions
 

  • Zest two medium-sized lemons (about 2 tablespoons zest). Be careful not to get the white pith under the yellow skin as it tends to be bitter.
  • Heat a small cast iron skillet over medium-high. Toss the zest into the skillet and heat for about 2 to 3 minutes, shaking the pan frequently to prevent the zest from burning. You'll know when it's done when the texture is like that of shredded coconut. There should be little to no moisture.
  • Transfer the zest to a spice mill and pulse several times until it is finely ground into a powder. Add the salt and pepper and pulse a few more times to mix throughout.
  • Store any unused zest in an small, airtight glass jar and refrigerate for up to a month.
Keyword easy recipes, homemade lemon pepper seasoning, homemade seasonings, how to make lemon pepper, lemon pepper, lemon pepper flavor, lemon pepper recipe, lemon pepper seasoning
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