Condiments Archives - Barefeet in the Kitchen

Perfect Brown Gravy (made without meat drippings)

Mary Younkin — Wed, 08 Nov 2023 09:30:00 +0000

This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more – best of all, it’s easily made without any meat drippings!

Gravy without Drippings

Lots of traditional brown gravy recipes use drippings from meat as a base. While I’ve made and enjoyed many old-fashioned gravies over the years, for this gravy recipe, I opt to use broth and butter instead of drippings and fat from the meat.

There’s an added benefit to making gravy without any meat drippings in that it allows you to make gravy both on any occasion and ahead of time for big meals like Thanksgiving.

I love being able to tuck the gravy in the fridge a few days early and not give it another thought until it’s time to serve the big meal.

Are you familiar with poutine? Hot french fries (or pommes frites) are covered in gooey cheese curds and other toppings and then smothered in rich brown gravy to make Poutine.

It’s a favorite dish in Canada (and parts of the Northern U.S.) and one of my new favorite ways to enjoy warm gravy. We tried Poutine for the first time in Montreal and absolutely loved it.

Ever since then, I’ve been making poutine at home that’s just as hearty and tasty as the one we had up north. I shared a copycat recipe for our favorite Montreal-Style Poutine from our trip and you’ve loved it as much as we do!

One of the most important parts of making good poutine is the gravy. It carries much of the flavor in the dish and helps tie everything together.

Gravy Recipe Without Drippings

I was so excited by this perfect brown gravy that I decided it was worthy of its own post – because I’ll be making it for all kinds of occasions in the future. This gravy recipe is lightly adapted from, and with thanks to, Ricardo Cuisine’s poutine sauce recipe.

Yes, this is THE gravy that makes everything more delicious! I tried a couple of different sauce and gravy combinations before I found this one.

For several years now, this has been my go-to brown gravy recipe. It’s such an easy sauce to make, taking barely any effort but delivering huge amounts of taste.

How to Make Gravy Without Drippings

You’ll need the following ingredients to make this recipe:

water
cornstarch
butter
all-purpose flour
garlic
beef broth
chicken broth
black pepper
kosher salt, only as needed

After melting the butter in a large saucepan, add flour and whisk to make a roux.

Cooking the flour and butter combination until golden brown helps give the finished brown gravy a rich toasty flavor.

Once the roux is nice and golden, toss in a little minced garlic along with broth.

In this recipe, I prefer a combination of two parts beef broth to one part chicken broth for the best flavor.

You can substitute vegetable broth for a homemade vegetarian brown gravy, though the flavor won’t be quite the same. If you prefer a darker brown gravy, just swap in more beef broth for some of the chicken broth.

Once the broth is boiling, whisk in a blend of cornstarch and water and let it cook on the stove. The gravy will thicken as it simmers.

Turkey Gravy Without Drippings

After seasoning the sauce with black pepper to taste, it’s ready to pour over Roast Turkey, mashed potatoes, roast beef, french fries, or wherever else you enjoy a delicious gravy. I love the idea of trying it on top of tater tots like in this Tater Tot Poutine.

The leftovers keep well in the fridge for a few days and can be frozen for those times when you need a delicious brown gravy at a moment’s notice.

Looking for a great sausage gravy recipe that’s just begging to be piled on top of fluffy biscuits? Add this favorite Rosemary Sausage Gravy to your must-try list!

You might also enjoy this Breakfast Poutine recipe which features sausage gravy and eggs on top of hot crispy fries.

Gravy Without Drippings

This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more – best of all, it's easily made without any meat drippings!

Course Condiment, Side Dish

Cuisine American

Cook Time 15

Total Time 15

Servings servings (about 4 cups worth)

Calories 53kcal

Ingredients

2 tablespoons water
2 tablespoons cornstarch
6 tablespoons butter
¼ cup all purpose flour or brown rice flour for gluten free
2 large cloves garlic minced
20 ounces beef broth
10 ounces chicken broth
¼-½ teaspoon freshly ground black pepper
kosher salt ONLY as needed

Instructions

Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine.
Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and add salt, only if needed. Serve warm.

Nutrition

{originally published 9/10/14 – recipe notes and photos updated 11/8/23}

The post Perfect Brown Gravy (made without meat drippings) appeared first on Barefeet in the Kitchen.

Oven Baked Boneless Chicken Thighs

Mary Younkin — Mon, 16 Oct 2023 08:30:00 +0000

Flavorful and tender marinated boneless skinless chicken thighs can be cooked on the grill or baked in the oven. We eat a great deal of chicken in this house and this is one of my favorite ways to cook boneless skinless thighs in the oven.

With just a little pre-planning, this makes a great weeknight meal. My oldest son compares the taste of this chicken to his favorite restaurant chicken dish, which makes this “fancy” tasting enough for a special occasion meal too, in my book!

Marinated Chicken Thighs

Boneless skinless chicken thighs soak up all the flavor of this tangy, savory marinade. The marinade itself is a simple blend of soy sauce, vinegar, olive oil, lemon juice, and spices.

After whisking all the ingredients together, just pour the marinade over the chicken thighs and let it marinate.

The more time you can devote to marinating the chicken thighs, the better the flavor will be.

How Long to Marinate Chicken Thighs

I’ve made this chicken many different times now and marinating the chicken for the full 24 hours makes a big difference in the flavor for this recipe.

While the chicken technically takes 24 hours to prepare, nearly all of that time is completely hands-off.

Start the chicken marinating on a Sunday afternoon and you’ll have yourself a delicious Monday night dinner!

You’ll need the following ingredients to make this chicken marinade:

olive oil
soy sauce
Worcestershire sauce
red wine vinegar
lemon juice
dry mustard
black pepper

Baking Boneless Chicken Thighs

Boneless chicken thighs are often easier to prepare and eat than chicken with the bone-in. If you buy your chicken boneless from the store, you pay for that convenience.

You can save on that price difference by learning to de-bone chicken at home! I have a handy guide for How to De-Bone a Chicken Thigh on the site for just this reason.

Removing bones from chicken thighs is a handy skill to have even if you do usually opt to buy your chicken already de-boned. It’s easy to master and allows the chicken to cook faster, ultimately saving you time.

How Long To Bake Skinless Chicken Thighs

The trickiest part of cooking chicken is always knowing exactly how much time it takes until it’s done.

When I was first learning to cook chicken, this is what I worried about the most. Too much time in the oven can leave you with tough, dry, chewy meat while too little time can have serious food safety risks.

That said, how long should you bake boneless chicken thighs? With this recipe, I recommend leaving the chicken in the preheated oven for 25 minutes to start.

If the juices run clear, the chicken is done. If they’re not clear yet, leave the chicken thighs in the oven for another 5 – 10 minutes, checking on them every few minutes.

Keep in mind that chicken thighs don’t turn white when they’re fully cooked so you do need to keep an eye on those juices.

When in doubt, reach for your meat thermometer to check the internal temperature of the chicken. It should be at least 165 degrees Fahrenheit when fully cooked.

Oven Baked Chicken Recipes

I love pan-fried chicken and grilled chicken, but oven-baked chicken is so easy, versatile, and delicious that it’s one of the most frequent meals I make for my family. These Marinated Chicken Thighs are juicy, tender, and full of rich, savory, tangy flavor.

If you like your chicken crispy it’s possible to get those results from oven cooking, too.

Oven Baked Crispy Chicken has the crispiness and flavor of frying without any time spent over the stove. This Crunchy Baked Chicken is a healthier and easier (but just as delicious) take on crispy crunchy fried chicken legs that’s unbelievably good.

When I want the essence and taste of barbecue but don’t have time or energy (or the right weather) to fire up the grill, I love to make Oven Broiled Chicken with BBQ Sauce.

For an Asian take on marinated oven baked chicken, try this Sticky Asian Chicken. It features a super easy marinade of just four ingredients that’s just perfect for busy weeknight meals.

There are so many tasty ways to make baked chicken, but these Marinated Chicken Thighs are near the top of the list for sure.

You can find my full guide to different recipes for Baked Chicken Thighs here.

And for a whole new way to cook chicken, try these Instant Pot Chicken Thighs.

This chicken pairs well with just about any side dish. I served it with Roasted Red Potatoes and Sauteed Summer Squash, Bell Peppers and Onions and my entire family enjoyed the whole meal.

The chicken is also delicious with Lemon Butter Pasta and Rice Pilaf.

The directions below are for baking marinated chicken thighs in the oven, but this chicken also works great on the grill.

Oven Baked Boneless Chicken Thighs

These are flavorful and tender oven baked chicken thighs that can be cooked on the grill or in the oven.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Marinade Time 1

Total Time 40

Servings servings

Calories 304kcal

Ingredients

1 cup olive oil
1/2 cup soy sauce
1/3 cup Worcestershire sauce
1/3 cup red wine vinegar
4 tablespoons lemon juice
4 teaspoons dry mustard
2 teaspoons black pepper
6-8 boneless skinless chicken thighs

Instructions

Marinade Instructions

Whisk together everything except the chicken for the marinade. Place the chicken into a gallon-size zip-close bag and then pour the marinade over it.
Place in the refrigerator and let it marinate for 24 hours. Turn the bag over a couple of times throughout the day, to ensure that everything is covered in marinade.

Baking Instructions

When you are ready to cook the chicken, preheat the oven to 350 degrees. Line a large baking sheet with foil and then place the chicken thighs on the foil.
Bake for 25-35 minutes, checking every few minutes after 25. Chicken thighs will not turn white, so determine whether it is done cooking by when the juices are clear.

Nutrition

{originally posted 6/17/11 – recipe notes and photos updated 3/9/20}

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Garlic Butter Sauce

Mary Younkin — Mon, 28 Aug 2023 08:30:00 +0000

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this Garlic Butter Sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.

Cowboy Butter Dipping Sauce

This recipe was inspired by a scoop of leftover cowboy butter. And let me tell you, every vegetable dipped in this sauce was very happily devoured. I’ve since decided to keep cowboy butter on hand for all eternity.

My success with the cowboy butter recipe had me wondering whether I could make a cowboy butter dipping sauce. Turns out, you can! The golden elixir it produces is not simply a sauce; it’s a whole experience.

Lemon Butter Sauce for Asparagus

I’ve made this a couple of different ways and I like it best as made below. Yes, you can melt the butter on the stove and simply add the other ingredients to it at that point.

However, I found that the fresh taste of the lemon, garlic, and parsley are best preserved when made as directed, then warmed in smaller portions as needed. If you have a better strategy, I’d love to hear about it.

If you know that you’ll be using a full batch of this garlic butter sauce recipe, make it with whichever method you find easiest. Just remember that once melted, it will not keep as nicely as the compound butter made in this recipe.

You can absolutely use other vegetables with this sauce. But, if you’re looking for a place to start, you can’t go wrong with a side of roasted lemon butter asparagus using this recipe.

Garlic Butter Sauce Recipe

You’ll need the following ingredients to make this recipe:

butter
Italian parsley
garlic
lemon zest
red pepper flakes
black pepper

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, lemon zest, red pepper flakes, and black pepper. Squeeze half of a lemon into the bowl, and beat until well combined.

Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and melt it until it is a liquid.

Use as a lemon butter sauce for asparagus or steak bites, or pour the sauce over vegetables and toss lightly to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks, or until melted.

Garlic Butter Asparagus

This garlic butter sauce took a basic tray of roasted asparagus and transformed it into food heaven. We simply could not stop eating it. About a tablespoon is enough to generously season a pound of garlic butter asparagus.

I recommend stashing a batch of this in the fridge as the perfect way to quickly dress up pretty much any vegetable you are cooking. Whether the vegetables are dipped in the sauce or tossed with it, your taste buds will be happy.

Looking for more incredible dips like this lemon butter sauce for asparagus?

If you’ve never tried Homemade Ranch Dressing before, you are missing out. This is a tangy, flavorful dip that you can make from scratch in just 5 minutes!

Queso Blanco is a creamy, spicy, perfectly smooth and cheesy dip just like they serve at your favorite Mexican restaurant. Queso blanco is a melted cheese dip that’s delicious every which way you eat it.

Oven roasting is my favorite way to cook asparagus. Simple Roasted Asparagus results in slightly crisp and completely tender spears that are neither mushy or soft. And, they’re fabulous with garlic butter sauce.

Swap the butter in this Sauteed Broccoli and Asparagus with Parmesan for cowboy butter sauce and you won’t regret it. It makes a terrific side dish for any meal.

Creamy, spicy, and with just a touch of sweet, Bang Bang Sauce can take literally any vegetable and elevate it. I wouldn’t have believed it a year ago, but this dip is on par with homemade ranch, in my opinion.

Creamy Avocado Sauce is seasoned lightly with salt, pepper, and lime. You won’t believe how simple it is to whip up. It’s absolutely amazing on meat and roasted vegetables.

Garlic Butter Sauce

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this garlic butter sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.

Course Condiment

Cuisine American

Prep Time 5

Servings

Calories 211kcal

Ingredients

1 cup butter softened
½ cup finely minced fresh Italian parsley
4 cloves garlic minced
1 lemon zested and halved
¼-½ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper

Instructions

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, finely minced lemon zest, red pepper flakes, and black pepper. Then, squeeze half of a lemon into the bowl (about 2 tablespoons of juice). Beat again until well combined.
Transfer the sauce mixture to an airtight container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass bowl and warm until liquid.
Dip vegetables or steak bites into the warm butter sauce or pour the sauce over foods and lightly toss to coat. The butter sauce mixture will keep nicely in the refrigerator for up to two weeks.

Nutrition

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Peach Sauce

Mary Younkin — Wed, 09 Aug 2023 08:30:00 +0000

You need just three ingredients to make this homemade peach sauce. The deliciousness begins with ripe, juicy, peaches. When the peaches grow fragrant and soften, that’s the signal that it is time to start making our favorite peach recipes.

Peach Sauce

Gather your peaches, add a sprinkling of sugar and a squeeze of fresh lemon juice and you’ll have everything you need to make this mouthwatering peach sauce.

Soon, you’ll be pouring it over ice cream, stirring it into yogurt and oatmeal, topping pancakes and waffles, spooning it over English muffins, making Bostock with it, and trying to resist eating it by the spoonful. (Not that I know anything about that.)

Peach jams, syrups, and sauces capture the essence of summer in every spoonful. There’s nothing better than opening a jar filled with summer peach flavor in the middle of winter

This perfectly sweetened and wonderfully spiced Homemade Peach Jam has been a staple in our home for about 15 years. And while we’re talking about jam, have you tasted Habanero Peach Jam? There is really nothing else like it. The balance of sweet and spice is unforgettable.

Sweet Slow Cooker Bourbon Peaches in a light sauce made with a sprinkling of brown sugar, cinnamon, and a splash of bourbon are the perfect way to brighten your holiday dessert table.

This sweet and savory Tangy Peach Barbecue Sauce adds flavor to any dinner dish and it’s especially good on pork chops and pulled pork sandwiches.

Can You Eat Peach Skin?

Yes! You absolutely CAN eat the skin of a peach. It is entirely up to you whether or not you choose to peel the peaches for this sauce. For years, I peeled peaches for every dessert. One day, I was short on time and skipped it, and in the years since, I’ve never looked back.

Peach skin is soft enough that it almost melts into the peaches as they cook. I can hardly tell a difference and I doubt I’ll ever again peel the peaches for a dessert.

Anything that saves me a few minutes of preparation time on my way to enjoying my favorite fruit desserts is a win as far as I’m concerned.

How To Make Peach Sauce

You’ll need just three ingredients to make this recipe:

fresh peaches
sugar
lemon juice

Adjust the sugar as needed, depending on how sweet the peaches are. Fresh, ripe, in-season peaches work well with the amount of sugar listed here.

Peach Sauce Recipe

Combine the peaches, sugar, and lemon juice in a saucepan over medium heat. Stir continuously while the sugar melts and the mixture comes to a boil.

Continue cooking for about 6-8 minutes, until the peaches are soft. Use a wooden spoon or potato masher to smash the fruit a bit as it is cooking.

Cool completely before transferring the sauce to an airtight container and storing it in the refrigerator.

Peach Sauce for Ice Cream

Homemade peach sauce spooned over creamy ice cream creates a symphony of flavors. Succulent ripe peaches offer a juicy, sun-kissed sweetness, perfectly balanced by a hint of tang from a touch of lemon juice.

A bit of sugar enhances the fruit’s natural richness, creating a heavenly topping that transforms each icy spoonful into a delectable, harmonious treat. Seriously, my friends, peach sauce for ice cream? The combination really is THAT amazing.

Peach Dessert Recipes

There are endless ways to use the summer’s sweet peaches. Tender buttery Peach Coffee Cake is filled with sweet bites of peach and topped with an irresistible brown sugar crumb topping – what is not to love?

Sweet fresh peaches are baked between sweet layers of brown sugar and oats to form a perfect crust for these Peach Oatmeal Bars. Fresh peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette.

The quintessential summer flavor combination of peaches and cream has been transformed into cold and creamy scoops of Peaches and Cream Ice Cream and it is everything I imagined it would be.

Peach Crisp with fresh, sweet juicy peaches and a cinnamon, brown sugar topping served warm from the oven is a bowl of deliciousness. Top it with a scoop of homemade ice cream for an unforgettable dessert.

Peach Sauce

You need just three ingredients to make this homemade peach sauce. The deliciousness begins with ripe, juicy, peaches.

Course Condiment, Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings, about 2 cups worth

Calories 80kcal

Ingredients

2 pounds fresh peaches diced into approximately ½-inch pieces, about 4 cups worth
¼ cup sugar
1 tablespoon fresh lemon juice

Instructions

Combine the peaches, sugar, and lemon juice in a saucepan over medium heat. Stir continuously while the sugar melts and the mixture comes to a boil.
Continue cooking for about 6-8 minutes, until the peaches are soft. Use a wooden spoon or potato masher to smash the fruit a bit as it is cooking.
Cool completely before transferring the sauce to an airtight container and storing it in the refrigerator.

Notes

Adjust the sugar as needed, depending on how sweet the peaches are. Fresh, ripe, in-season peaches work well with the amount of sugar listed here.

Nutrition

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Homemade Peach Jam

Mary Younkin — Mon, 31 Jul 2023 08:30:00 +0000

Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon, Homemade Peach Jam has been a staple in our home for about 15 years.

Every year, I wait until we can order peaches by the case. Then I roll up my sleeves and set to work making and canning a year’s worth of delicious jam.

Several years ago, about the time I started this website, the summer’s peaches were very late getting to our area. They finally arrived the day before I was headed out of town. I was looking forward to making jam just as soon as they were at the perfect stage of ripeness.

I glanced around at all my wonderful peaches and panicked because I knew they were going to be way past perfect by the time I returned home. I was on my way to being disappointed; when Sean very casually told me that he’d take care of it.

Now, I admit that jam making is not difficult. It is actually quite easy. However, it can also be time-consuming (especially, when you are not familiar with it all) and it is not a simple thing to accomplish with three small children running through the house all weekend.

I assured him that he shouldn’t worry about it, but if he really wanted to do it, I would set out the recipe and the jars for him.

Well, I came home a couple of days later to 24 jars of peach jam. Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon.

Did Sean really want to spend his time making jam this past weekend? That’s doubtful. But he did it to make my life easier and that makes every bite of this delicious jam taste even more delicious.

When I first posted this recipe on the site in 2011, it was just the photo of those jam jars. I’ve since updated the post with a video, and plenty of step-by-step photos. I hope it’s helpful to you in your jam-making endeavors.

Peach Jam

Store-bought jams and preserves just can’t compare with the taste of the homemade stuff and this peach jam is no exception.

Nothing says “summer” like biting into a fresh, sweet, juicy peach at the perfect stage of ripeness. This jam manages to capture all that spectacular warm weather flavor in a jar for eating any time of the year.

Peach Jam jam is phenomenal on all kinds of breads, muffins, and scones.

Toast a slice of Tender High Rising Gluten Free Sandwich Bread or English Muffin Bread and spread with a thick layer of peach jam for a sweet way to start the day. Blueberry Bran Muffins and Peach Jam are another great breakfast pairing to enjoy with your morning cup of coffee or tea.

Did you know you can also put peach jam in homemade ice cream? I found this out after a happy accident with a jar of peach jam lead to a surprising frozen treat in the form of Strawberry Peach Jam Ice Cream.

How to Make Peach Jam

There are so many peach jam recipes out there but this one is my go-to for a daily spread. Like many recipes, it starts with plenty of fresh peaches, sugar, and pectin. Lemon juice adds both a tart flavor and acidity that helps with the “preserving” part of homemade preserves.

I add just a touch of cinnamon or allspice to the recipe for the perfect amount of spice. It’s enough to give this jam a hint of something special without totally overwhelming that incredible peach flavor.

When you serve this jam, don’t be surprised if you’re peppered with questions about what that secret ingredient is that makes it so darn good.

Canning Peach Jam

This is a fairly standard and easy recipe for canning jam but, as I mentioned before, it is time-consuming. Set aside a good chunk of time for getting the jam prepared and processed and make sure all your equipment is clean and ready to go before you get started.

For this recipe, I use the hot water bath method of processing jars. You don’t need any fancy canning equipment!

Don’t be intimidated if you’ve never canned your own preserves before. It’s easy to learn and a fantastic skill to have in your toolbox. My friend Rebecca has a good Canning Basics guide here with more tips!

Once you get started making your own homemade jam, there’s a whole world of recipes out there for you to explore.

Peach Jam Recipe

Sort and wash fully ripe peaches. Remove stems, skins, bruises, and pits. Chop peaches and add to a large pot.
Crush or smash the peaches. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface.
Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
Remove from heat; skim the foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
Pour immediately into sterile canning jars. Fill the jars to ¼ inch from the top. Seal them and process 5 minutes in a boiling water bath.

Habanero Peach Jam is a spicy hot pepper jam spin on this recipe that’s delicious on toast, crackers, and any which way you eat it. Cranberry Pepper Jam is another sweet and spicy variety that’s perfect to give as a gift and enjoy yourself.

Not all jams have to be sweet! Tomato Jam is a savory preserve (with just a touch of sweetness from fresh ripe tomatoes) that I especially love to eat spread on fluffy biscuits and cornbread.

But if you only make one jam recipe in your life, this Peach Jam is an excellent choice. Full of fruity, peachy goodness and simple and straightforward to make, this is one recipe you’ll want to make every peach season for years to come.

Homemade Peach Jam

Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.

Course Condiment

Cuisine American

Prep Time 20

Cook Time 6

Total Time 26

Servings half-pint jars

Calories 735kcal

Ingredients

3 pounds fresh peaches – 4 cups crushed this was about 7 medium size peaches
1 package powdered pectin (approximately 1.75 ounces)
2 tablespoons lemon juice
5 cups sugar
1/2 teaspoon cinnamon or allspice

Instructions

Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
Pour immediately into sterile canning jars. Fill the jars to ¼ inch from the top. Seal them and process 5 minutes in a boiling water bath.

Nutrition

{originally published 9/26/11 – recipe notes and photos updated 7/31/23}

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Cowboy Butter

Mary Younkin — Mon, 26 Jun 2023 08:30:00 +0000

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, Cowboy Butter is absolutely crave-worthy on steak, vegetables, or fresh bread.

What is Cowboy Butter?

My brother Karl first told me about this spread. I had never even heard of cowboy butter. He assured me that this spicy, garlic herb compound butter was indeed a real thing.

So, you can imagine my excitement when I was visiting my friend Sandra and she mentioned making cowboy butter for our steaks that night. It was love at first taste! Juicy, grilled meat topped with scoops of slowly melting cowboy steak butter is pure heaven.

Cowboy Butter

This isn’t your average butter. It is a zesty, garlicky, citrus-kissed, spice-tickled creamy concoction with irresistible flavor. I found myself begging her for the recipe.

Lucky for me, it’s about as easy as can be to make. You can mix this compound butter together in barely 5 minutes. The hardest part is waiting while it chills and firms up again in the fridge.

If you’re serving this over meat, it’s well worth the wait. You want the butter to slowly melt over your steak instead of immediately dissolving. Still delicious after it melts, just better when served chilled over hot steaks.

How to Make Cowboy Butter

One of my favorite things about compound butter recipes is that everyone can adjust the ingredients to suit their taste. You can make it spicier with the inclusion of cayenne pepper or by adding more pepper flakes.

Or, you could increase the lemon juice or even use limes to give it a more prominent citrus flavor. I’ve seen variations with mustard and horseradish, and others that include a host of fresh herbs.

This recipe is for how to make cowboy butter the way that I fell in love with it, the one that my kids go crazy over. But, if you use other ingredients, I’d love to hear how you like it at your house.

Cowboy Butter Recipe

butter
lemon
minced garlic
Italian parsley
red pepper flakes
freshly ground black pepper

Start by placing the softened butter, parsley, garlic, finely minced lemon zest, red pepper flakes, and black pepper in a mixing bowl. Beat with an electric mixer until it is fluffy.

Then, squeeze one lemon half into the bowl (about 2 tablespoons). Beat again until well combined.

Transfer the butter to an airtight container and refrigerate until firm, at least 2 hours. When ready to use, scoop the firm butter over hot steaks. If you have any butter leftover, it’s tossed with hot vegetables or served room temperature and spread over bread.

For a cowboy butter that is heavier on the garlic flavor, feel free to double or triple the amount of garlic in this recipe. I almost always use a bit more than the recipe card indicates.

How Long Does Compound Butter Last?

Compound butter feels like a fancy treat every time I make it. The extra flavor it brings to the table is worth the minutes spent whipping up a batch. And, you don’t have to worry about how it will stay fresh in the fridge.

Cowboy butter is good for several weeks if stored in the fridge in an airtight container or wrapped in wax paper. So, even if I make a double batch, there’s no chance it will go bad. And, you can even freeze it for several months.

Garlic Herb Compound Butter

For those of you who are a fan of this cowboy butter recipe, allow me to share three of my favorite words with you: jalapeno honey butter. It is a sweet and spicy slice of heaven.

Looking for ways to use excess ingredients? This garlic butter sauce is easy and is great with all kinds of vegetable and other side dishes.

I was introduced to everything butter during a trip to New York. It’s exactly as good as it sounds. I also like this broiled salmon with peppery dill butter.

If you’re in need of a great steak recipe to try with cowboy butter, try a reverse seared NY strip steak. I’m a big fan of the reverse sear method because it consistently delivers an evenly cooked result.

I’ve got my eye on these dinner rolls to try soon with this fabulous spread. And, skillet green beans would be a prime candidate for using up the last of a batch.

Cowboy Butter

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, Cowboy Butter is absolutely crave-worthy on steak, vegetables, or fresh bread.

Course Condiment

Cuisine American

Prep Time 5

Servings

Calories 210kcal

Ingredients

1 cup butter softened
1/2 cup finely minced fresh Italian parsley
2 cloves garlic minced
1 lemon zested and halved
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper

Instructions

Place the softened butter in a large mixing bowl and beat with an electric mixer until fluffy. Add the parsley, garlic, finely minced lemon zest, red pepper flakes, and black pepper. Squeeze one lemon half into the bowl (about 2 tablespoons). Beat again until well combined.
Transfer the butter to an airtight container and refrigerate until firm, at least 2 hours. When ready to use, scoop the firm butter over hot steaks. If you have any butter leftover, it's delicious on bread or tossed with hot vegetables.

Notes

For a cowboy butter that is heavier on the garlic flavor, feel free to double or triple the amount of garlic in this recipe.

Nutrition

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Berry Sauce

Mary Younkin — Wed, 14 Jun 2023 08:30:00 +0000

Warm berry sauce poured over cold ice cream is one of my favorite desserts. I make this sauce year-round and every time I serve it, it gets raves.

This fruit sauce might be the simplest recipe I keep in my dessert recipe notebook. I scribbled it out on a scrap of paper almost 25 years ago while I was visiting a friend.

Berry Sauce from Frozen Berries

We were dishing up bowls of ice cream and her husband told us to wait a minute.

He combined some frozen fruit and a bit of sugar in a saucepan, simmered a few minutes, and then transformed that basic bowl of ice cream into something much more elegant.

I was speechless (yes, imagine that) over the difference the warm fruit sauce made over that dish of ice cream. Sweet berry flavor turned the easy dessert into a cold creamy bowl of heaven.

My whole family gets excited when I pull berries out of the freezer along with a tub of ice cream. Not only is the flavor delicious, but the contrast of warm and cold temperatures is also divine.

I’m all about simple and hassle-free ways to turn basic treats into something that feels a bit more special and this mixed berry sauce does just that.

Berry Sauce for Ice Cream

With so many possible combinations of berries and fruits to use in this sauce, I never get bored with it either.

Lest you think this sauce is only good as an ice cream topping, I also poured this over the Vanilla Bean Cheesecake I made last week. From topping cheesecakes to Greek yogurt to mousse cups or pudding, this berry sauce makes everything better.

Fruit Topping

I’ve made this simple fruit sauce topping countless times over the years, using whichever fruits I happened to have in the freezer at the time. Cherries, strawberries, and blueberries are all perfect in this topping.

I’ve also used raspberries for a slightly tarter variation on the original berry sauce. A mix of different berries is my favorite combination, the different fruit flavors always combine so well together.

Whatever berries or cherries you happen to have stored away in your freezer are sure to work well in this sauce! It’s so versatile and makes even the simplest desserts something special.

Berry Sauce Recipe

Making this berry sauce is so easy it hardly requires a recipe at all. I’ve played with different proportions of sugar and berries and still think the original is just perfect.

This sauce is as easy as combining berries and sugar in a pan. Put frozen berries and a big scoop of granulated sugar in a sauce pan over low heat. Stir the berries occasionally until they soften and everything starts to meld together.

Turn the heat up to medium once the berries are completely thawed and soft. Use a potato masher to mash the berries and stir constantly while the berries simmer, for about 2 minutes.

If you don’t have a potato masher, a sturdy fork or the back of a spoon will work too. Mash the berries until there are no big chunks of berries left.

Serve this sauce warm poured right on top of Old Fashioned Vanilla Ice Cream or Strawberry Vanilla Ice Cream. It also makes a great ice cream sundae topping along with crushed nuts and homemade Vanilla Bean Whipped Cream.

Homemade sauce is worlds better than anything you can buy from the store and comes together in just a few minutes.

You can make the berry sauce ahead of time and store it in the fridge so it’s ready to go anytime you need it. This sauce will keep well in the fridge for up to a couple of weeks.

Fruit Topping for Cheesecake

Berry sauce is also my secret to turning a plain cheesecake into an elegant treat. Turn your vanilla cheesecake into a blueberry, strawberry, raspberry, or cherry cheesecake just by pouring this sauce on top.

When using the sauce for cheesecake, let it cool to room temperature first. The combination of flavors is phenomenal!

There are no limits to the number of ways you can use this sweet and simple berry sauce. Add some excitement to a Yogurt Parfait, drizzle over Whole Wheat Pancakes or mix it into a cup of Vanilla Pudding.

Once you have this sauce tucked into the fridge, I highly recommend making a batch of Mixed Berry Ice Cream. I’m so very glad I scribbled down this recipe all those years ago!

I’ve never served this simple berry sauce to guests without rave reviews. There is something heavenly about the way the warm fruits melt down into the cold ice cream or spreads over a slice of creamy cheesecake. You’re going to love this!

Berry Sauce

Warm Berry Sauce poured over cold ice cream is truly one of my favorite desserts. I make this sauce year-round and every time I serve it, it gets raves.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings (about ¼ cup size)

Calories 69kcal

Ingredients

2 cups frozen berries (I typically use a mixture of cherries, strawberries, blueberries and raspberries.)
⅓ cup sugar

Instructions

Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes.
Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly while the liquid simmers for about 2 minutes.
Pour the warm mixture over vanilla ice cream or let cool and then serve with the dessert of your choice. Store in the refrigerator until ready to use. Enjoy!

Nutrition

{originally published 2/20/13 – recipe notes and photos updated 6/14/23}

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Pineapple Jalapeno Salsa

Mary Younkin — Wed, 31 May 2023 08:30:00 +0000

Sweet bits of pineapple and spicy jalapeño combine to make this easy pineapple salsa one of our favorite condiments and snacks.

If you’ve been reading this blog for very long you already know that there are not many recipes that I label “the best”. This salsa is well qualified for that title.

There is a Mexican restaurant in my city that serves a pineapple salsa that I have enjoyed for a while now.

I have no idea why it took me so long to try making my own, but a sale on pineapples finally pushed me to try. What was I waiting for? This pineapple jalapeno salsa absolutely smokes my former favorites.

Jalapeno Pineapple Salsa

I ate this salsa three days in a row and I am not even going to pretend that I shared more than a taste or two with my family. They all liked it, but I lucked out and was able to hide it away.

Most of it, I ate straight out of the bowl with tortilla chips (and, if I’m being honest, a few times with a spoon). I also spooned some on top of some leftover chicken and salad for lunch.

I am making more of this today and will have to share this time because I promised. My oldest son was not happy that the first batch “disappeared” so quickly.

Pineapple Jalapeno Dip

Over the past ten years, this spicy pineapple salsa has become a solid favorite with family and friends. I’ve given this recipe out countless times after sharing the salsa with friends.

We love this salsa on Hawaiian Hot Dogs, Carnitas Street Tacos, and Carnitas Salad Bowls. I make a double batch of this salsa almost every time we’re barbecuing with friends and it disappears fast. Eaten with a spoon, scooped up with chips, or piled over burgers, it’s a win.

As a dip, it’s irresistible on its own, but it would also be phenomenal on top of Caramelized Onion and Chicken Quesadillas or in these Chicken Burritos.

How to Make Pineapple Salsa

You’ll need just a few ingredients to make this salsa recipe:

pineapple
jalapeno
lime juice
cilantro
green onions
salt and pepper

Pineapple Salsa Recipe

The most time-consuming part of this recipe is peeling and dicing the pineapple. To make it even easier, you can buy ready-to-eat fresh pineapple from most grocery stores. Be sure to use fresh pineapple though! The salsa won’t taste the same with frozen or canned pineapple.

As written, the recipe calls for two tablespoons of chopped jalapeño pepper. I often double or triple that amount if the peppers I’m using aren’t especially hot. If you’re sensitive to heat, start with about a tablespoon of the chopped pepper and add more to taste.

Green onions add a distinct bite to this salsa that I find incredible. Freshly chopped cilantro leaves, salt, pepper, and lime juice mixed with the pineapple and jalapeño complete this delicious easy salsa recipe.

Once mixed, it’s ready to serve right away. The salsa also keeps beautifully in the fridge for a couple of days, but it rarely lasts that long in this house.

Over the past few years, this easy pineapple salsa has become one of the most frequently requested snacks that we make for family and friends. It doesn’t matter how much of it I prepare, it disappears in a flash every time.

More often than not, I find myself planning our meals around this salsa whenever we have it around. One of our favorite ways to eat this is over Teriyaki Glazed Salmon and rice.

Salsa Recipes

Many of you might remember that I’m picky about my homemade salsas. I want my salsa recipes to be both easy to make and full of amazing flavor with just the right amount of heat.

Along with this pineapple salsa, I can enthusiastically recommend this Pico De Gallo recipe and this tasty Black Bean Salsa. If you’re a mushroom lover, this Mushroom Jalapeno Salsa is a completely unique salsa that surprised us all by how delicious it was

Strawberry Salsa should definitely happen while berries are at their best this year. And Mango Corn Salsa? Seriously, try it. You won’t regret it.

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good. I am not at all joking when I say that I make this appetizer my dinner. I can happily dig into this and call it a meal.

For a roasted salsa option, check out this Smoky Roasted Salsa by Rebecca over at Foodie with Family. I can also testify that her Pickle de Gallo is a whole new kind of fresh salsa that is going to blow your mind.

Pineapple Recipes

I love to cook and bake with pineapple and can’t ever get enough of it. If you like pineapple anywhere near as much as we do, you’re bound to like this Pineapple Mojito Fruit Salad and this Sweet and Spicy Pineapple Shrimp Stir Fry

For a sweet summer cocktail, try a Pineapple Mojito. And don’t forget about the dozens of delicious pineapple desserts out there! We love Pineapple Cake with Coconut Frosting, Pina Colada Ice Cream, and this easy as can be Mango Pineapple Ice Cream.

Pineapple Jalapeno Salsa

Sweet bits of pineapple and spicy jalapeño combine to make this easy pineapple salsa one of our favorite condiments and snacks.

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings (1/2) cup servings

Calories 77kcal

Ingredients

1 small pineapple peeled cored and very finely diced, about 3 cups
1 large jalapeno seeded and finely minced, about 2 tablespoons, add more for a spicier bite
1 small lime juiced, about 1 tablespoon fresh lime juice
1 handful cilantro leaves only, finely chopped, about 2 tablespoons
3 green onions very thinly sliced, about 2 tablespoons
¼ teaspoon kosher salt adjust to taste
⅛ teaspoon freshly ground black pepper adjust to taste

Instructions

Place all ingredients in a bowl and stir to combine. Cover with lid or transfer to an airtight container. Chill until ready to serve. This will keep well in the refrigerator for about a week.

Nutrition

{originally posted 4-30-13 – recipe notes and photos updated 5/31/23}

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Zesty Italian Dressing

Mary Younkin — Tue, 16 May 2023 08:30:00 +0000

Dijon mustard, garlic, oregano, and red pepper are delightfully brightened by fresh lemon juice in this Zesty Italian Dressing. So simple to make, it’s ready in just a few minutes!

Italian Dressing Marinade for Chicken

This dressing is fabulous on salads. And, it is also makes an awesome marinade for chicken, too. You don’t need to change a thing. Just shake it together, pour it over the chicken, and let it marinate.

You can use this zesty Italian dressing recipe on a pasta salad, too. Just add enough dressing to make it shiny when you toss it. The pasta doesn’t need to swim in it. Give it a bit of time to rest in the fridge and the flavors will mingle beautifully.

Is Italian Dressing Gluten Free?

For those of you with gluten concerns, I’ve got good news! While most big brands may contain gluten, this recipe makes a 100% gluten-free Italian salad dressing. And, it tastes better than anything you’ll find on store shelves.

This simple Italian dressing works just as well with gluten-free noodles. Or, give Zucchini Noodles a try for a refreshing twist in your favorite pasta salad.

Zesty Italian Dressing Recipe

olive oil
Dijon mustard
lemon juice
garlic cloves
oregano
red pepper flakes
salt and pepper

To make this recipe, add all of the ingredients to a pint-size or larger glass jar or bottle. Seal with the lid and shake well to combine. It’s that easy.

This homemade Italian dressing keeps well in the refrigerator for a week or two. It’s been a flavor-packed staple in my home for years because it is so versatile.

Zesty Italian Dressing

I should probably warn you–once you start making your own dressings, you won’t want to go back. I adore creamy homemade ranch on a quick salad or as a dip with some spicy chicken bites.

I’ve posted a lot of custom salad dressing recipes, and there are still so many tasty flavors I’ve yet to play with! I can’t wait to try one of them on this caprese salad that caught my eye.

Now, I don’t use the word best very often. But, this recipe makes the best balsamic vinaigrette I have ever tasted. And, this creamy poppyseed dressing gets rave reviews too.

Zesty Italian Dressing

Dijon mustard, garlic, oregano, and red pepper are delightfully brightened by freshly squeezed lemon juice in this flavor-packed dressing.

Course Condiment

Cuisine Italian

Servings tablespoons

Calories 84kcal

Ingredients

⅔ cup extra virgin olive oil
2 tablespoons dijon mustard
½ cup freshly squeezed lemon juice
3 garlic cloves minced
2 teaspoons oregano
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt

Instructions

Combine all the ingredients in a pint-size or larger glass jar or bottle. Seal with lid and shake to combine. This will keep well in the refrigerator for a week or two.

Nutrition

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Strawberry Simple Syrup

Mary Younkin — Mon, 15 May 2023 08:30:00 +0000

Strawberry Simple Syrup is easy to make with just 3 ingredients and it can be used in so many ways!

Add a splash of strawberry syrup to a glass of mint lemonade or to a pitcher of mojitos and you just might find your new favorite drink to sip this summer. Pour it over a stack of buttermilk pancakes or my grandmother’s German pancakes for a breakfast that everyone will love.

Strawberry Simple Syrup

My sister introduced me to this strawberry simple syrup years ago. She excitedly called me up to tell me that she’d made a double batch, and I just had to have the recipe.

We played around with the recipe during a visit later that month. This syrup works well in cocktails, as a topping for pancakes and waffles, and I’ve even been known to add it with some fresh fruit to a bowl of vanilla ice cream.

This delectable infusion of juicy, sun-ripened strawberries has the perfect amount of sweetness. Strawberry syrup takes whatever you put it on and adds a bright pop of color and flavor to it, beyond what you would get with regular syrup. I love having it on hand for guests and special occasions.

This syrup keeps in the fridge for weeks, though I’ve found that at my house it doesn’t last that long before I have to make another batch. My boys love pouring it over a stack of perfect pancakes.

Strawberry Syrup

In addition to pouring this syrup over pancakes and waffles, we enjoy it in cocktails like these brunch martinis and the St-Germain citrus splash. It’s also a terrific swap for the simple syrup in mojitos.

Try adding a splash to your next batch of lemonade, or drizzling it over this strawberry basil fruit salad for extra sweetness. I may have even been known to add it to my yogurt or oatmeal.

Strawberry Syrup Recipe

You’ll need just three ingredients to make this recipe:

strawberries
water
sugar

How to Make Strawberry Syrup

To make the syrup, start by washing the berries and removing the stems. Then, roughly chop or quarter the strawberries and place them in a medium saucepan. Add the water and bring to a boil.

Once it boils, reduce the heat to a simmer and cook the berries for 20 minutes. Carefully skim and discard any foam that rises to the top.

After 20 minutes, the berries will be much lighter in color, and the water should be a dark pink or red. Place a fine mesh strainer over a second saucepan and pour the contents into it.

Resist the temptation to press down on the cooked berries to extract more juice. This will make your syrup cloudy. After straining, discard the cooked berries.

Add the sugar to the liquid and bring it back to a boil. Stir constantly, until the sugar has dissolved completely. Skim and discard any foam that rises to the top.

Remove from the heat and let the syrup cool completely before transferring it to glass jars for storage in the refrigerator. The syrup will last for several weeks.

Strawberry Pancake Syrup

If you want a thicker syrup for a topping on pancakes, ice cream or other desserts, simmer the syrup for 5-10 minutes longer, until the liquid reduces and thickens further.

Also, you can absolutely make this syrup with frozen strawberries. I cannot tell the difference between the taste of fresh versus frozen berries. And, if you get a craving for them out of season, why not grab a bag from the freezer?

For those of you who love breakfasts as much as I do, you’re going to have to try this as a strawberry pancake syrup. Create a classic flavor combination with these irresistible banana pancakes.

This syrup would also go great with these mini german pancakes. And, you could get chocolate and strawberry flavors with this one-bowl hershey’s chocolate cake. But, I must warn you, that cake is hard to stop eating!

Strawberry Simple Syrup

Strawberry Simple Syrup is easy to make with just 3 ingredients and it can be used in so many ways!

Course Condiment, Drinks

Cuisine American

Servings tablespoons

Calories 76kcal

Ingredients

2 lbs fresh strawberries
4 cups water
2 cups sugar

Instructions

Wash the berries and remove stems. Roughly chop or quarter the strawberries and place them into a medium saucepan. Cover with the water and bring to a boil.
Reduce to a simmer and cook the berries for 20 minutes. Carefully skim and discard any foam that rises to the top.
After 20 minutes, the berries will be much lighter in color and the water should be a dark pink or red. Place a fine mesh strainer over a second saucepan and pour the strawberry liquid through it.
Resist the temptation to press down on the cooked berries to extract more juice. This will make the syrup cloudy. After straining, discard the cooked berries.
Add the sugar to the liquid and bring it back to a boil. Stir constantly, until the sugar has dissolved completely.* Skim and discard any foam that rises to the top.
Remove from the heat and let the syrup cool completely before transferring to glass jars for storage in the refrigerator. The syrup will last for several weeks.

Notes

* If you want a thicker syrup for a topping on pancakes, ice cream or other desserts, simmer the syrup for 5-10 minutes longer until the liquid reduces and thickens further.

Nutrition

{originally published 7/11/13 – recipe notes and photos updated 5/15/23}

recipe barely adapted from and with thanks to The Shiksa

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