Dips and Dressings Archives - SmartyPantsKitchen

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Dips and Dressings

Wedge Salad

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Wedge Salad

Classic Wedge Salad

Wedge Salad is a simple, yet delicious way to incorporate greens into any menu! Quarters of iceberg lettuce are the base of the salad, usually served with creamy bleu cheese dressing and garnished with tomato, red onion, bacon and bleu cheese crumbles.

History

This popular salad dates back to the 1920’s as an impressive table-side preparation in just about every fine steakhouse in America. The simplicity and unique presentation of the salad fascinated diners until the early 70’s, which coincided with the rising popularity of its table-side competitor, The Caesar Salad.

bleu cheese dressing

What is a Wedge Salad?

The classic wedge salad is a head of crisp iceberg lettuce, cut into quarters, served with creamy bleu cheese dressing, tomatoes, bacon and red onion. The secret to a fabulous wedge salad is crisp lettuce, flavorful tomatoes and homemade bleu cheese dressing.

How to Cut the Salad

  1. Rinse and dry iceberg lettuce; remove outer leaves, stem (or core) of lettuce head; place on cutting board (core side as the base)
  2. Cut head of lettuce into quarters, “wedges”;  rinse and dry
  3. Place wedges of lettuce on plate
  4. Top with bleu cheese dressing, chopped tomato, diced red onion and cooked bacon bits

How to Eat? : Finger Food or Fork?

The size of the lettuce wedge often determines whether it requires a fork and knife. Typically, the lettuce quarters are large and have enough dressing that warrant a knife and fork; however, if the wedge salad is small, it can be eaten without utensils.

Rule of thumb: When a wedge salad stands alone on a plate, it is most likely intended as a first or second course, so use utensils; if several wedges are on serving platter, consider it a finger food and use your hands. If uncertain, follow the lead of your host or hostess.

Looking for more salad ideas? You might like Classic Caesar Salad, Shrimp Salad or Taco Salad

bleu cheese dressing
Print
Bleu Cheese Dressing
Prep Time
10 mins
chill time
10 mins
Total Time
10 mins
 

This creamy bleu cheese dressing dresses up the ordinary salad or goes well with a nice steak!

Course: Appetizer, Salad Dressing, Sauce
Cuisine: American
Keyword: bleu cheese dressing, bleu cheese salad dressing, salad dressing
Servings: 4 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 1 tablespoon dried mustard
  • 5 oz bleu cheese Stilton, Maytag
  • 1/4 teaspoon garlic optional
  • 1/2 teaspoon sugar
  • 1 teaspoon Worchestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions

  1. Place bleu cheese in bowl and crumble with fork

  2. Add all ingredients; combine well; chill in fridge

  3. Prior to serving, taste for salt and pepper

Recipe Notes

 

  • For a chunkier version, double the amount of bleu cheese
  • Serve as a salad dressing, dip, or steak sauce

Got Comments or Suggestions? I’d Love to Hear From You!

 

Southwestern Roasted Corn and Green Chile Dip

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Roasted Corn and Green Chile Dip

Roasted Corn and Green Chiles

Roasted Corn and Green Chile is a Southwestern favorite combination as a dip or side dish. The sweet, smoky flavor of the corn complements the zesty Hatch chiles and tangy cream cheese. As a side dish, this Roasted Corn and Green Chile recipe goes really well with ham, barbecue ribs, tacos or carnitas.

Do I Need a Grill to Roast Corn?

Neither an outdoor nor indoor grill is required to get delicious roasted corn kernels. In fact, often in the heat of the summer, it’s too hot to fire up the grill (especially in Texas!) Roasted corn is easy to make on the stove top or in the oven because it relies on dry heat–no added oils, butter or fats. Roast corn whole on the cob, or cut the kernels off the cob.

How To Pan Roast Corn

Pan roasted corn tastes as good as grilled and its super easy to make! Keep in mind, this isn’t fried roasted corn because there’s no fat, oil or butter added to the skillet–just dry corn!

  • Remove liquid from corn: place corn in paper towel and squeeze out any excess moisture
  • Heat a dry cast-iron skillet on medium-high heat; do not add any oil or butter
  • Turn on the vent over the stove and grab a long handled wooden spoon (at about the 6 minute mark, the corn kernels begin to pop! Be careful!)
  • Place dried corn into hot skillet; stir corn until the kernels begin to brown (about 6-8 minutes); remove from heat

Pan Roasted Corn on the Cob

How To Oven Roast Corn

  • Oven roasted corn is also a quick and easy method to achieve that sweet, smoky flavor.
  • Heat oven to 500ºF (or on the Broil setting)
  • Place corn cobs or kernels on a heavy baking sheet
  • Place under broiler; use tongs to rotate the whole corn cobs; stir corn kernels
  • Once corn cobs and/or kernels are browned, remove from oven

Roasted Corn and Green Chile Dip

Should I Use Canned, Fresh or Frozen Corn?

Any type of corn will work for this recipe. The important thing is to make sure any moisture has been drained and strained from the corn before roasting. Frozen corn needs to thaw first, so run cold water over the corn to speed up the thawing process. Once the corn has thawed, place it in a paper towel and squeeze out excess moisture (you may have to repeat this step, as it is critical to achieving fully roasted corn.)

Drain canned corn and remove excess moisture using a paper towel. Fresh corn typically doesn’t have as much moisture as frozen or canned, but you still might run it through the paper towel to ensure it’s really dry.

What Type of Green Chile Should I Use ?

Hatch chiles are recommended for this recipe; however you can use either canned or fresh roasted green chiles. If you can’t find canned or fresh Hatch Green Chiles, substitute with an Anaheim or Poblano pepper.

Should I Use Canned or Fresh Roasted Green Chiles?

While Hatch chiles, which are a specific type of chile from select areas of New Mexico are ideal, they aren’t in season year-round.

How Can I Tell if I’m Purchasing Authentic Hatch Chiles?

Authentic Hatch Chiles are certified by The Hatch Chile Association and the packaging reflects this certification.

certified hatch chile logo authentication

Canned “Hatch brand” chiles are not “Hatch-type” chiles; they’re merely “green chiles.”

If you cannot find certified Hatch chiles, the other “green chiles” work in this recipe as well. Chile labels denote if the peppers are mild or spicy so use whichever you prefer! If you elect to use fresh green chiles, here are instructions for roasting green chiles:

3 Ways To Roast Green Chiles:

  • Grill Method: Place green chiles over direct heat; allow outer flesh to turn black; rotate chiles to achieve an even roast
  • Stove Top Method: Place whole chiles in a searing hot, dry cast-iron skillet on medium-high heat; using tongs, turn peppers until all sides are black
  • Oven Method: Place whole chiles on a sturdy baking dish under the broiler; use tongs to rotate the peppers

Whichever method you use, once the charred peppers are done, place them in a paper or plastic bag and let them ‘wilt’; once they’ve wilted, remove the seeds and stem, and chop finely.

 

Should I Remove the Charred Part of the Roasted Pepper?

Roasted pepper skin turns black when placed on direct heat. This “charred” part of the pepper is what makes it delicious! Do not remove or discard the charred flesh.

Craving More? Try Easy Authentic Mexican Rice, Tex-Mex Sour Cream Sauce or Slow Cooker Chicken Carnitas!

 

Roasted Corn and Green Chile Dip
Print
Southwestern Roasted Corn and Green Chile Dip
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

Amazingly versatile, roasted corn and green chiles pairs well with ham, barbecue or Mexican cuisine-think fajitas or tamales!

Course: Appetizer, Dip, Side Dish
Cuisine: Southwestern
Servings: 2 cups
: 50 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 14 oz. organic, non-GMO canned corn drained and strained; see recipe notes
  • 4 oz. green chiles
  • 4 oz. cream cheese softened to room temp
  • 1/2 teaspoon ground cumin
  • 2 tablespoons Cotija or Parmesan cheese optional; as garnish
  • salt to taste
Instructions
Roast the Peppers

  1. Place whole Hatch chiles under broiler or in hot cast-iron skillet; cook til charred

  2. Remove charred chiles and place in paper or plastic bag for 10 minutes

  3. Once cool to touch, remove stem and seeds from chiles; dice remaining flesh and set aside

Roast the Corn

  1. Prep corn: Place corn in a paper towel and squeeze excess water from corn

    Corn draining in colander
  2. In a dry, heavy bottom skillet (preferably cast iron) turn heat to medium high

  3. Add corn in an even layer; allow to roast for about 3 minutes then stir and flatten corn in a single layer; allow to roast 5 minutes; repeat this process until corn begins to turn golden brown

    Pan Roasted Corn

  4. After corn is roasted, add cream cheese, green chiles and ground cumin

  5. Top with Parmesan or Cotija cheese

    Roasted Corn and Green Chile Dip

  6. Serve warm or room temperature as an appetizer or side dish

Recipe Notes

Do I Need a Grill to Roast Corn?

Neither an outdoor nor indoor grill is required to get delicious roasted corn kernels. In fact, often in the heat of the summer, it's too hot to fire up the grill (especially in Texas!) Roasted corn is easy to make on the stove top or in the oven because it relies on dry heat--no added oils, butter or fats. Roast corn whole on the cob, or cut the kernels off the cob.

How To Pan Roast Corn

Pan roasted corn tastes as good as grilled and its super easy to make! Keep in mind, this isn't fried roasted corn because there's no fat, oil or butter added to the skillet--just dry corn!

  • Remove liquid from corn: place corn in paper towel and squeeze out any excess moisture
  • Heat a dry cast-iron skillet on medium-high heat; do not add any oil or butter
  • Turn on the vent over the stove and grab a long handled wooden spoon (at about the 6 minute mark, the corn kernels begin to pop! Be careful!)
  • Place dried corn into hot skillet; stir corn until the kernels begin to brown (about 6-8 minutes); remove from heat

How To Oven Roast Corn

  • Oven roasted corn is also a quick and easy method to achieve that sweet, smoky flavor.
  • Heat oven to 500ºF (or on the Broil setting)
  • Place corn cobs or kernels on a heavy baking sheet
  • Place under broiler; use tongs to rotate the whole corn cobs; stir corn kernels
  • Once corn cobs and/or kernels are browned, remove from oven

Should I Use Canned, Fresh or Frozen Corn?

Any type of corn will work for this recipe. The important thing is to make sure any moisture has been drained and strained from the corn before roasting. Frozen corn needs to thaw first, so run cold water over the corn to speed up the thawing process. Once the corn has thawed, place it in a paper towel and squeeze out excess moisture (you may have to repeat this step, as it is critical to achieving fully roasted corn.)

Drain canned corn and remove excess moisture using a paper towel. Fresh corn typically doesn't have as much moisture as frozen or canned, but you still might run it through the paper towel to ensure it's really dry.

What Type of Green Chile Should I Use ?

Hatch chiles are recommended for this recipe; however you can use either canned or fresh roasted green chiles. If you can't find canned or fresh Hatch Green Chiles, substitute with an Anaheim or Poblano pepper.

Should I Use Canned or Fresh Roasted Green Chiles?

While Hatch chiles, which are a specific type of chile from select areas of New Mexico are ideal, they aren't in season year-round.

How Can I Tell if I'm Purchasing Authentic Hatch Chiles?

Authentic Hatch Chiles are certified by The Hatch Chile Association and the packaging reflects this certification.

certified hatch chile logo authentication

Canned "Hatch brand" chiles are not "Hatch-type" chiles; they're merely "green chiles."

If you cannot find certified Hatch chiles, the other "green chiles" work in this recipe as well. Chile labels denote if the peppers are mild or spicy so use whichever you prefer! If you elect to use fresh green chiles, here are instructions for roasting green chiles:

How To Roast Green Chiles

  • Grill Method: Place green chiles over direct heat; allow outer flesh to turn black; rotate chiles to achieve an even roast
  • Stove Top Method: Place whole chiles in a searing hot, dry cast-iron skillet on medium-high heat; using tongs, turn peppers until all sides are black
  • Oven Method: Place whole chiles on a sturdy baking dish under the broiler; use tongs to rotate the peppers

Whichever method you use, once the charred peppers are done, place them in a paper or plastic bag and let them 'wilt'; once they've wilted, remove the seeds and stem, and chop finely.

Should I Remove the Charred Part of the Roasted Pepper?

Roasted pepper skin turns black when placed on direct heat. This "charred" part of the pepper is what makes it delicious! Do not remove or discard the charred flesh.

Got Comments or Questions? Let’s Hear ‘Em!

 

 

 

Asian Fish Marinade

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Fish with Asian Marinade

Asian Fish Marinade

Just about any light fish tastes great with this Asian Fish Marinade. It’s perfect for tilapia, Dover sole or cod. This isn’t a fancy recipe, just a touch of citrus and soy, combined with Chinese 5 Blend Spices. The spices enhance and deepen the fish flavor, and the soy and citrus bring the flavors to a new level!

Simply combine the ingredients and pour over fish. Allow to marinate for 30 minutes, then cook the fish in a hot pan for about 2-3 minutes per side. This marinade goes great with mild fish, such as tilapia, Dover sole, or cod.

What Is Chinese Five Spice Blend?

Chinese Five Spice Blend is a sweet and spicy blend of: anise, fennel, cinnamon, cloves and black pepper.

Where Can I Find Chinese Five Spice Blend?

Most grocery stores carry Chinese Five Spice Blend; however, if you can’t find it, you can purchase the spices and make your own with this recipe!

Fish with Asian Marinade
Print
Asian Fish Marinade
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Easy 4 ingredient marinade for fish

Course: Marinade
Cuisine: Asian
Keyword: Asian Marinade,, Chinese Marinade, Fish Marinade
Author: SmartyPantsKitchen
Ingredients
  • 2 lbs fish (any mild flavored fish; tilapia, cod, sole)
  • 1/2 cup fresh lime juice
  • 2 tsp olive oil
  • 1 tsp soy sauce
  • 1 tsp Chinese 5 Blend spice
Instructions

  1. Pat fish dry with paper towel

  2. Combine all marinade ingredients into small bowl

  3. Place fish in large plastic bag

  4. Pour marinade over fish; seal bag and refrigerate for 30 minutes

  5. Heat grill or saute pan on medium high heat; cook fish for about 2-3 minutes each side

What Should I Serve with Asian Marinated Fish?

Serve this flavorful fish with a side of jasmine or basmati rice and a light garden salad with a Sweet and Tangy All Purpose Dressing!

The floral jasmine or nutty basmati rices go really well with this Asian marinated fish.

Sweet and Tangy All Purpose Salad Dressing

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Sweet and Tangy All Purpose Salad Dressing

Sweet and Tangy All-Purpose Salad Dressing

This Sweet and Tangy All Purpose Salad Dressing recipe has been around for years, so I clearly can’t take sole responsibility for its creation. But…it is a delicious salad dressing on its own, or you can “dress it up” with added ingredients, seeds, seasonings and herbs.

In the picture below, is a “Greek” or “Mediterranean” spin salad using red onions, olives, cucumbers and hearts of palm.Sweet and Tangy All Purpose Salad Dressing

The easiest way to make this salad is to place the salad ingredients in a jar and pour the dressing over them. Allow the salad toppings to marinate in the fridge for a few hours, then drain (reserve the liquid to drizzle over the lettuce) and top your favorite leafy greens with these sweet and tangy topping!

Sweet and Tangy All Purpose Salad Dressing

One thing I strongly recommend, if you use beets, marinate them separately because they turn the other vegetables pink… I learned this the hard way:)

Want an Italian spin on this dressing? Add a clove or two of garlic to the mixture while bringing it to a boil, then toss in some fresh or dried Italian herbs (basil, oregano, rosemary) and a little fresh Parmesan. Allow the combination to cool in the fridge before serving.

Sweet and Tangy All Purpose Salad Dressing
Print
Sweet and Tangy Salad Dressing
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This sweet and tangy salad dressing is one you'll want to keep on hand.. It can easily be adapted to any type of salad: Greek, Italian or a creamy dressing. Great flavor and goes with just about everything!

Course: Salad Dressing
Cuisine: American
Keyword: All Purpose Salad Dressing, Easy Salad Dressing, Sweet and Tangy Salad Dressing
Servings: 1 cup
: 80 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 tablespoon oil
  • pinch of salt
Instructions

  1. In a small saucepan, bring all ingredients to a boil; combine well

  2.  Store in refrigerator or us immediately as a warm dressing for wilted salads

Recipe Notes

The flavor of this versatile dressing can be easily altered by adding additional spices and/or herbs. Here are some ideas:

  • Greek: add a clove of garlic to the sugar/vinegar mixture; then add dried oregano and black pepper to the mixture, store in fridge
  • Italian: add a clove of garlic to the sugar/vinegar mixture: then add a tablespoon of dried Italian seasonings and shredded Parmesan to the mixture; store in fridge
  • Creamy: once dressing has cooled, add plain yogurt, buttermilk or mayonnaise to the mixture; combine well; chill in fridge

Another way to use this dressing is to pour it over red onion, avocado, tomato, sweet yellow onion, radishes and/or cucumbers and allow to chill in fridge; serve as a cold side dish

Use as a Sweet and Tangy Vegetable Marinade

Make a batch of this dressing, then pour it over red or white onions, tomatoes, avocados and radishes! Serve as a side dish with your favorite Fried Catfish or Pan Fried Trout!

Fried Catfish

Pan Fried Trout

or have it as a snack with some Homemade Cornbread!

Cornbread in skillet with knife

Bleu Cheese Dip

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Bleu cheese dip is always a welcome addition to any gathering! Creamy, tangy and the perfect accompaniment to chips, pita, vegetables or chicken wings!

Bleu cheese, also known as Roquefort, is a creamy, tangy cheese that has a nice sharpness to it! It hails from the village of Roquefort in France and is from sheep’s milk.

What’s are the Differences Between Roquefort, Gorgonzola and Stilton Cheese?

All three are known as “bleu cheese”. Roquefort is a French cheese made from sheep’s milk and is made in caves in the village of Roquefort. Gorgonzola is an Italian cheese from the Lombardy region of Italy and is made from cow’s milk. Roquefort is more sharp than Gorgonzola, but has more robust and aromatic characteristics. Stilton, England’s pride, is a bleu cheese from only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire.  

Can I Substitute Gorgonzola in this Recipe?

Yes. Gorgonzola or Stilton may be used in this recipe, and you may want to adjust the amount of cheese depending upon your palate.

What is The Best Way to Serve Bleu Cheese Dip?

Generally speaking, you want the dip to remain above room temperature, if not a bit cool. It can be served as a dip for a crudité platter, or served as a spread with pita or naan. Bleu cheese typically pairs well with cherry or grape tomatoes, celery, red onions, olives, salted or candied nuts, figs, pears, or dates.

Bleu Cheese Dip
Print
Bleu Cheese Dip
Prep Time
10 mins
Total Time
10 mins
 

Bleu Cheese Dip is perfect for any occasion! Serve with vegetables, chips or chicken wings!

Course: Appetizer
Cuisine: American
Keyword: Bleu Cheese Dip, Blue Cheese Dip, Wing Dip
Servings: 1 cup
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 pkg. Buttermilk Ranch Dip Mix dry mix
  • 4 oz. cream cheese
  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk
  • 3/4 cup bleu cheese crumbles
  • 2 teaspoons minced onion
Instructions

  1. Combine all ingredients into medium bowl

  2. Cover and chill for 10 minutes

  3. Serve with cut vegetables, chips or chicken wings

 

 

 

 

Seafood Sauce

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There’s nothing better after a day at the beach than a light pasta dish with a scrumptious seafood sauce.

Seafood sauce

A Day at the Beach

I suppose, because I’m part Irish, a day at the beach is usually short for me because I fry and freckle like a red-headed step-child. l like the beach; actually, I love the beach. But, after tanning in oil and iodine many years ago, my skin doesn’t want that UV radiation anymore. So, I’m out of the sun business. BTW. Did you know that the majority of women’s skin cancer’s were found on their lower legs? Don’t quote me on this, but I believe it. You sit, head in the shade, legs exposed… bam.

Anyway, I digress. I travel extensively through my friends’ Facebook travel photos. Personally, I’ve only seen a few countries, but I have been around the world on Facebook. I always ask,”What did you eat? “What did you order? What was on the menu?” So today, apparently I was in Bali or Anguilla. Seeing that turquoise water and white coast made me think of shrimp.

When your in a vacation mind-set, nothing will substitute. I knew I did not want shrimp smothered in lemon or dill. How boring… So I made a wine sauce with a few secret ingredients and it was the bomb. I mean really good, ya’ll.

Fresh Gulf Shrimp

Fresh gulf shrimp and mushrooms take on the flavors of the seafood sauce which entails white wine and a few other ingredients. The beauty of this dish is that the sauce can be prepared in advance; reheated and poured over any pasta. Serve with a salad and call it dinner!

WHY?

Shrimp is a low calorie shellfish that is full of protein. It provides a small amount of Omega 3’s-those EFA;s (Essential Fatty Acids) we need for our brain and overall homeostasis. Yes, shrimp is high in cholesterol, but studies have shown that consuming foods high in cholesterol, in a moderate fashion, is okay. You’re not going to get high cholesterol if you eat a shrimp dinner. Or an egg. Consuming cholesterol is different than producing it within your body.

seafood sauce

Farmed vs. Wild?

There has been a lot of controversy around this subject: “Should I buy farmed or wild fish?”

There are marine-certified fishermen out there catching farmed and wild fish. Farmed fish are in huge nets in the sea, or in special holding tanks that might even be off-shore.  Some farming of fish is legitimate and clean. Some isn’t. Wild, or wild caught seafood is just that. It has not been monitored, nor fed by man. The best way to determine whether your farmed fish is farmed “safely” is to contact the folks at NOAA-National Oceanic and Atmospheric Administration.

No Seafood is “Organic” Under U.S. Organic Standards

You may have recently seen some “organic” salmon at your grocer. Under U.S. standards, fish nor shellfish is considered “organic”. It is classified as either “farmed” or “wild” – not “organic”. The fish you see labeled “organic” is usually from Norway. European “organic” terms and standards vary a bit from the U.S. According to U.S. Organic Standards, nothing from the sea can be labeled as “organic.”

seafood sauceThe Seafood Sauce

This quick and easy seafood sauce goes along way; I use butter, shallots, mushrooms, a bit of oil, wine and a cornstarch slurry to thicken it. If you prefer, you can omit the cornstarch slurry for the seafood sauce. You can make this ahead and refrigerate it up to three days.

Print
Seafood Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A light buttery wine sauce perfect with seafood!

Course: Sauce
Cuisine: International
Author: SmartyPantsKitchen
Ingredients
  • 1 stick butter
  • 1 tablespoon olive oil
  • 2 cloves shallots minced
  • 4-6 baby portabella mushrooms sliced
  • 1/2 cup dry white wine
  • 1 tablespoon clam juice
  • 1/2 cup water warm
  • 2 tablespoons corn starch
  • 1 tablespoon Old Bay seasoning
Instructions

  1. Add butter, oil, shallots, clam juice and mushrooms to pan on medium low heat

  2. Cook for about 5 minutes ; add wine; season with Old Bay; add shrimp 

  3. In a separate bowl, add cornstarch to warm water; stir well and add to sauté pan with mushrooms 

  4. Stir until sauce thickens

  5. Keep sauce warm until pasta is done

  6. Pour warm sauce and its ingredients over pasta; toss lightly; taste for salt; garnish with fresh parsley 

You might want to try this sauce when you make the Shrimp and Crab Beggar’s Purse!


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Tilapia with Avocado Sauce

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Even though nobody in my family will eat fish, they ate this Tilapia with Avocado Sauce! It’s really quick and easy to make, and healthy. And the best thing is that you can make this avocado sauce even if the avocado’s aren’t quite ripe! Just pop it in the food processor and you’re done! I served tilapia with a side of roasted corn, pico de gallo and fresh asparagus…yummy and healthy!

 

tilapia avocado sauceWHY? 

Tilapia is a mild-tasting, freshwater fish that provides us with a host of vitamins and nutrients: selenium, phosphorous, and off the charts in B1 and Vitamin D; it also provides Omega 3 essential fatty acid (EFA), but not nearly as much as salmon….

Read On →

Special Occasion for No Reason

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I am not waiting for a special occasion to celebrate anything anymore. I am blessed and grateful for so many blessings in my life. Friends, family, health, love, laughter, pets, even cat hair and cobwebs! And every once in a while, I like to create a special occasion for no reason. Why wait to celebrate anything? Life is short.special occasion

A special occasion can be created for anything-a sunny day, a rainy day, but definitely not just for holidays. Sometimes for no reason at all–just because. Because it’s Wednesday. Because I’m tired of emptying the dishwasher. Because I want to.

It doesn’t have to be an elaborate or expensive shin-dig–just something simple that comes from the heart. I believe people truly appreciate when you go out of your way to do something special for them. I am also a firm believer that people do what they want. And if you don’t have it in your heart to do something for someone then you probably should re-think your values or have a conversation with your maker.

This simple fruit tray and flowers would make any friend feel special! Invite them over or take it to them, either way, it’s the thought that counts, as well as the time ya’ll will share devouring the fruit! The fruit dip is what really makes this special.

special occasion

special occasion

For me, the best way to create a special occasion for no reason starts with friends and family, good food, and perhaps a little bubbly spirit, but your special occasion for no reason might be totally different!

So go take on the day! Create a special occasion for someone! They’ll feel super special and your heart will be happy!

 

 

 

San Marzano Pasta Sauce

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San Marzano Pasta Sauce

Once you taste this San Marzano pasta sauce, you’ll never use another type of tomato for your Italian dishes. These tomatoes are slightly sweeter than traditional tomatoes, so there’s no reason to add a pinch of sugar to the sauce. But don’t be fooled by copycat San Marzano tomatoes. Read on to tell how to get the real deal.

What is a San Marzano Tomato?

Authentic San Marzano tomatoes make the best pasta sauce. San Marzano tomatoes are Italian tomatoes grown in the volcanic grounds of Campania, near the Mount Vesuvius . Offering a very distinct and rich flavor, their elongated shape resembles what Americans know as “plum” tomatoes.

San Marzano tomatoes are less acidic and have fewer seeds than a conventional plum tomato.san marzano pasta sauce

In Italy, there are strict labeling rules regarding San Marzanos. The label must include the DOP, (the Italian protected designation of origin), which entails strict requirements for the growth and production of these red beauties.

In American grocery stores, there are several brands that label their tomatoes as San Marzano on the front, but the ingredient list labels them as “San Marzano style tomatoes”. Tomatoes labeled as such are not true San Marzanos.

It’s like buying a knock-off Louis Vuitton bag…it’s not the real deal. I can usually find Delallo Imported San Marzano Whole Peeled Tomatoes, Cans, 28 oz on the very bottom shelf at the grocery store.

 

A true San Marzano tomato brand will include the:

  • DOP on the front and a round seal with a series of production numbers underneath. The front label might read something like, “San Marzano Tomato of Agro Sarnese-Nocerino area D.O.P” or “Pomodoro S. Marzano dell ’Agro Sarnese-Nocerino D.O.P.”
  • The label will also indicate the product is produced and packed in Italy, as well as
  • a statement of certification (in Italian).  As one might expect, these Italian tomatoes cost more than the “San Marzano style” but the difference in taste is definitely worth the cost.

 High Quality Oil

The quality of olive oil is also important to this recipe. There has been controversy about the purity and quality of olive oils in the United States. The best way to select a flavorful olive oil is to consider the ingredient list, country of origin, use by date, seal of certification and color.

True olive oils have a fairly green cast to them and are bottled in darker glass due to the harmful florescent lighting in stores. Imported olive oils can be expensive, so consider a high-quality extra virgin olive oil from California.

Several manufacturers have elected to go beyond basic olive oil blending and refining requirements and in doing so, receive a stamp of approval from the North American Olive Oil Council. The symbol is a red circle with a green olive branch.

Print
San Marzano Pasta Sauce
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

A taste of Italy in your own kitchen! San Marzano tomatoes make the most authentic pasta sauce.

Course: Main Course
Cuisine: Italian
Servings: 8 cups
Author: SmartyPantsKitchen
Ingredients
  • 2 28 oz. cans San Marzano Italian Tomatoes whole or diced
  • 1 can tomato paste
  • 1 tablespoon olive oil good quality
  • 1 cup onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 teaspoon nutmeg ground
  • 1 15 oz. can beef broth
  • 2 tablespoons Italian herbs dried - OR -
  • 1/4 teaspoon of each: parsley, thyme, oregano, rosemary, sage and marjoram SEE RECIPE NOTES
  • 1/2 teaspoon salt -or to taste
  • 1/2 teaspoon pepper -or to taste
  • 1 teaspoon crushed red pepper optional
Instructions

  1. In a dutch oven, on medium temperature, add oil and onion; saute until onions are translucent

  2. Puree tomatoes in food processor to desired consistency

  3. Add pureed tomatoes to onions

  4. Allow tomatoes to cook down for about 10 minutes then add broth and tomato paste

  5. **If using dried herbs, add them now, along with the garlic and nutmeg

  6. **If using fresh herbs, just add garlic and nutmeg for now

  7. Allow sauce to simmer for 15 minutes; taste and season with salt and pepper; 

  8. Add fresh herbs and allow to cook for 5 minutes

  9. Serve over warm pasta or refrigerate up to 5 days

Recipe Notes
  • San Marzano tomatoes are so mild and flavorful, you could really do without any herbs if you prefer. 
  • Do not cook tomatoes in a cast iron skillet; the acidity interferes with the iron and gives off an unpleasant flavor.
  • Fresh herbs make a big difference in most recipes, but if you're garden hasn't bloomed yet, dried will work as well. The ratio of fresh to dried is 3:1. If a recipe calls for 3 tablespoons of fresh, you'll need 1 teaspoon of dried (3 teaspoons = 1 tablespoon). 
  • Dried herbs are more potent than fresh, thus the 3:1 ratio. You'll want to add fresh herbs at the end of the cooking time; add dried at the beginning of cooking time.

 

San Marzano Pasta Sauce tastes great with  Baked Rigatoni

Baked Rigatoni

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