Dips and Dressings Archives - SmartyPantsKitchen

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Dips and Dressings

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
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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
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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
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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.

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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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Bleu Cheese Dressing

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bleu cheese dressing

Wedge Salad with Bleu Cheese Dressing

The wedge salad dates back to the 1920’s and was on just about every steakhouse menu in America until the 1970’s. Basically, a wedge salad is a quarter head of iceberg lettuce usually drowning in a creamy bleu cheese dressing, accompanied by tomatoes and bacon. However, in the 70’s, people began to discover different greens…mesclun, frisee, endive, bibb, spring mix, packaged salads, radicchio and arugula, and the popularity of the iceberg lettuce waned. bleu cheese dressing

Today, it is making a comeback! I had one the other day at a restaurant and it had alfalfa sprouts and pickled ginger on it, which was quite interesting. I made mine today with homemade bleu cheese dressing, which was delicious! Here’s the recipe for the dressing! Enjoy!

bleu cheese dressing
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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

 

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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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.

The Real Deal

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.

san marzano pasta sauce
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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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