Blog Archives for category Sauces and Salsas


Black Bean and Corn Salsa

Black Bean and Corn Salsa This Black Bean and Corn Salsa might be my husbands all-time favorite salsa including any store brand you can buy. I like it because it’s all fresh and easy to pull together. Plus, who doesn’t love a recipe that does double or even triple duty.  I like to use this salsa on a grilled chicken… Continue reading »

Bacon Onion Jam

  Spread this Bacon Onion Jam on your grilled cheese for a yummy change and to bump up your ho-hum soup and sandwich night up a couple notches.  I like to use sharp cheddar cheese and a granny smith apple.  My husband’s favorite is ham, smokey Gouda and bacon onion jam.  This jam is also perfect used as an appetizer. Spread… Continue reading »

Warm Black Bean Salsa

This black bean salsa is fresh and smoky at the same time.  The sun-dried tomatoes and BBQ sauce are unexpected and give this salsa a kick!   This is a great salsa just for dipping with your favorite chips, but also amazing on top of quesadillas and over chicken or fish.  Enjoy!   Print Warm Black Bean Salsa Recipe type: Appetiser   Ingredients 1 tbsp olive oil… Continue reading »

Spicy Honey

This is so easy and so delicious that it’s hard to even call it a recipe. Drizzle over cheese, grilled chicken or your salad to give it a sweet kick. Print Spicy Honey   Ingredients 1 cup honey 2 tbsp. crushed red pepper Instructions Add crushed red pepper flakes to honey. Store in an air tight container such as a… Continue reading »

Blackberry Preserves

We love blackberry jelly.  I just planted a bush in the backyard this spring.  I know it’ll be long time before I have enough berries to make presevers, but I can’t wait.  This recipe is so quick and easy that you can make it before you start the pot of coffee and it’ll be ready by the time the eggs are perfectly… Continue reading »

Caramelized Onions with Baslamic Vinegar

I took Sunday night’s Porchetta leftovers and made a toasty pork sandwich topped with caramelized balsamic onion and melted provolone cheese.  These are easy to make, all you need is an onion and a little time, but totally worth it.  They make a great topping for sandwiches or a juicy steak. Ingredients: 1 medium white onion, sliced thin 2-3 tbsp. olive oil 2 tbsp…. Continue reading »

Neely’s BBQ Sauce on the Food Network

I tried this sauce over the 4th of July weekend to go with my ribs.  It is definetly one to keep on hand.  It was so easy to make and I had everything in my pantry that I needed. I will keep this recipe up my sleeve to use in a pinch; hell, I will use this one instead of my… Continue reading »

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Black Eyed Pea Salsa

Tomorrow is New Year’s day and I’ve been told that black eyed peas are lucky and should be eaten on this day.  But why are they lucky?  Well according to Wikipedia, the tradition dates as farback as ancient Egypt.  During the time of the Pharaohs, it was believed that eating a meager food like black-eyed peas showed humility before the gods,… Continue reading »


This herb infused dressing is great as a marinade and to drizzle over your grilled meats. It’s full of fresh herbs from the garden, garlic and olive oil. The lime juice in this version really brightens it up. Delicious over any grilled meat, poultry or even fish. Ingredients: 1 cup olive oil 2 limes, juiced 4 cloves garlic 2 minced… Continue reading »


I don’t like mushy guacamole, it’s a texture thing for me. So my guacamole is chunky. The key is to find the perfect avocado. If they are too ripe then it gets mushy no matter what. I like to use ones that is just slightly hard, this will keep the right consistency when you start mixing it together. I like… Continue reading »

Simple Marinara Sauce

Sometimes a simple marinara sauce over pasta, some crusty bread and a good glass of wine is all you need for a fantastic dinner.  Here is the simplest of marinara recipes. Ingredients: 1 14oz can of good quality tomatoes, diced Olive oil 2-3 cloves of garlic, minced red pepper flakes 3 tbsp chopped basil Directions: Drizzle olive oil in a… Continue reading »

Bagna Càuda

Ingredients: 1/4 cup extra virgin olive oil 2 oz can anchovies cured in salt 5-6 cloves fresh garlic, minced 1 cup butter (unsalted is best), room temperature 2 tbsp fresh parsley Directions: Over medium heat, add olive oil to a small sauce pan. Saute garlic and anchovies until anchovies dissolve. Remove from heat and allow to cool to room temperature…. Continue reading »

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