My youngest son LOVES ribs and is always asking me to make him ribs be it barbecued, baked or even in pasta gravy. Nevertheless, I like to mix things up and try new recipes A LOT. So I wanted to try something sweet and sticky this time around and this Peach Rib Sauce was just the right mix of sweet and just the right amount of sticky!
Last week I wanted to use up the rest of my turkey leftovers and decided to make homemade gluten free shredded turkey taquitos. And then thought a sweet & sour cranberry dipping sauce would go perfectly with them!
Well the sauce came out better than I had expected… so I know I will be making this again!
Sweet & Sour Cranberry Sauce
1 can of cranberry jelly
2/3 cup of apple cider vinegar
1 cup of sugar
Combine all ingredients in a sauce pan over medium heat. Stir until smooth. Let cool.
Well my gravy was a disaster yesterday. I have no idea where I failed, but the darn thing never thickened and looked like thin au jus unfortunately. Since I have a lot of leftovers because I cooked a 25 pound turkey, I made a new batch of gravy today — and it is perfect!
Never give up, today is a brand new day to try at it again!
- 1 cup pan drippings
- 2 cups turkey or chicken stock
- 1/2 cup butter
- 1/4 cup arrowroot or more if you want thicker gravy
- Salt and Pepper to taste
- Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat.
- In a pot on high heat add drippings and stock. Bring to a boil.
- Remove pot from heat add arrowroot, constantly whisking to combine until completely dissolved.
- Next add butter and stir until butter is melted.
- Add salt and pepper to taste.
- Serve immediately, or keep on very low heat until you’re ready to serve.
My husband was going to barbecue fish for dinner the other night. However, the kids begged for me to make the fish into tacos. Yeah, why not? Totally sounded great. Except there was a problem. We were out of our Mild BBQ Rub. So I improvised and made my own. And you know what? It came out really good!
Gluten Free Barbecued Seasoning Rub
- 1 cup brown sugar
- 1/3 cup white sugar
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon salt
- Place all ingredients into a small bowl, mix thoroughly.
- Place into an air tight container and use when needed.
I absolutely LOVE Poached Eggs. And while I don’t normally make homemade hollandaise sauce for all my Eggs Benedicts I make… making your own hollandaise sauce isn’t all that hard to prepare.
Many people are afraid of making hollandaise sauce but honestly it is quite simple to prepare.
I love Mexican food just as much as I love Asian food. That means I like it A LOT!
I can’t even tell you the last time I bought store bought enchilada sauce. My husband doesn’t like the canned stuff at all so I started making my own years ago. Now I prefer Sour Cream Enchilada Sauce but I have to mix it up every once in awhile with a tomato sauce. And of course I try different versions every once in awhile as well.
Anyhow, you won’t want canned enchilada sauce again after making this easy homemade version!
- 1/4 cup vegetable oil
- 1/4 cup gluten free flour
- 2 (14.5 oz) cans diced tomatoes
- 1-1/4 teaspoon chili powder
- 1 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried chopped onions
- 1 tablespoon brown sugar, packed
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
- Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, salt and pepper, to taste. Bring to a boil; reduce heat and simmer until thickened, about 10-15 minutes.
- Take a hand emulsifier to liquify the tomato chunks to make a smoother sauce otherwise you can leave as is.
Adapted from Damn Delicious