Category Archives: condiments

Blender Hollandaise Sauce

This is the first of two ways I’ll post today, or when I get around to it. We do it two ways depending on how much I love my husband. :) This way is his favorite – authentic and full fat.  We had this for dinner last night over poached eggs and asparagus.  It’s only 5 ingredients, super easy and really, really yummy.

In a blender, add 3 egg yolks, 1/4 teaspoon dijon mustard (yesterday I found we were out and used plain yellow. The horror! but it worked), 1 T lemon juice and a dash or two (or three) hot sauce (we like green pepper tabasco)

Blend well in your blender.

Melt 1/2 cup of butter (we use the microwave)

While still hot and with the blender running, slowly stream the butter into the blender.  The mixture should get thick and light colored fairly quickly. Serve at once.


Cinnamon Butter

I hear this is “just like at Texas Roadhouse” but I’ve only been there once and never had the cinnamon butter, so I couldn’t tell you. We love it on cinnamon swirl bread.

1 cup butter, softened

1/3 cup sweetened condensed milk

1/2 t karo syrup

2 t cinnamon, or to taste

Whip it really well. Store in fridge.

Apple Cider Syrup

Oh, friends.  This is heaven.  Heaven heaven heaven.  We made if for breakfast this morning and oh my goodness.  This is going to be a fall staple in our house now.  It tastes like you’re eating an apple pie, minus the apples and crust.  We used it on waffles, but have plans to use it as an ice cream topping, and who knows what else.  SO GOOD.  Thank you Melanie at Sisters Cafe for the recipe.  She also has a pumpkin pancake recipe on the same post that I think it would be fabulous paired with.

3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider, vanilla and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Fluffy Apple Dip

I got this recipe from Real Mom Kitchen, who got it from Simple and Delicious, and I’ve made it twice since Halloween.  It’s yummy and different.

1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice (I used 1 full teaspoon)
1 jar (7 ounces) marshmallow creme
Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups.

Avocado Salsa

I’d show you a picture, but when I opened the fridge this morning, the leftovers fell on the floor, scattered, and the dish broke, too.   Bummer, because this stuff is GOOD and was going to be lunch today.

2 cans diced tomatoes, mostly drained
1 can shoepeg corn (can substitute with any corn, but shoepeg is BEST), drained
1 small can chopped olives
1/2 bunch cilantro, chopped
2 avocadoes, chopped
4 green onions, fine chopped
1 envelope dry Italian dressing (original directions said “NOT Zesty!” but I used Zesty because it’s what I had and it was great)

juice of two limes

Toss and enjoy.

Crab Tacos

We love love these.   They’re easy and are fresh and perfectly summery.

4 Roma tomatoes, halved, seeded and sliced (I used 2 ample handfuls of grape tomatoes)
1 large clove garlic, minced
2 large jalapenos, halved, seeded, sliced, divided
1/2 cup fresh cilantro, divded
3 T fresh lime juice
1 t olive oil
1/2 c chopped onion
8 ounces cooked crab, shelled
8 taco shells or tortillas
1 cup lettuce, thinly sliced
1 cup shredded jack, cheddar, OR mozz cheese
1 avocado, thinly sliced
1/4 cup chopped gr onion

Put tomatoes, garlic, one jalapeno, 1/4 cup cilantro and the lime juice in food processor or blender and combine to desired thickness.  Add salt and pepper. Set aside.

In large skillet, heat oil, saute onion and remaining jalapeno until soft, about 4 minutes.  Add crab, cook until warm (2 minutes).

Warm tortillas, fill with crab, top with lettuce, cheese, avocado.  Sprinkle with green onion and cilantro.  Add salsa.

from Sunset Magazine, April 2008

4 pts per taco

Honey Butter

I know, a recipe for honey butter?  It’s about the directions here, not the ingredients.

½ cup butter, softened
½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy.   Add vanilla and honey gradually. Beat for 20 minutes (or until really light and fluffy) . Makes 1 cup.