Last month, I had this brilliant idea for a recipe, but the only problem was that I needed enchilada sauce. I was out of the jarred variety and well I didn’t feel like going to the store. That is when I had an ah-ha moment, “wait I can make my own“. My husband looked at me in disbelief… you can make enchilada sauce? Of course, I proceeded to reply in a smart-alic tone… I mean come on. You can make everything yourself (or just about everything). So that’s when I proceeded to spend the following 10 minutes looking at recipes; comparing ingredients and preparation methods.
I did an inventory of all the ingredients on hand. Confirmed that I had everything and got to work. I think I amazed my husband with this one. In less than 20 minutes, our home smelled of Spicy Enchilada Sauce! Truly aromatic, in my opinion. I gave my husband a taste of the sauce and not only was he sold but high impressed. I’m not sure if I will ever use store bought enchilada sauce again. After learning how easy it is to make and then of course tasting the rich deep flavors. Nothing beats the homemade version. I used 1 jar for my Chicken Enchilada Stuffed Peppers (recipe to come), and then saved the rest for ground beef and black bean enchiladas (also to come). I sealed the other two jars up and refrigerated them until the next day when I proceeded to cook more!
In a medium saucepan, heat vegetable oil to medium heat then add flour, Stir with a wooden spoon, and cook for 1 minute.
Add chili powder, stir well, and cook for 30 seconds. Then add chicken broth, tomato paste, oregano, cumin, cayenne pepper, and onion powder. Stir to combine and bring to a boil. Reduce the heat to low and cook for 15 minutes (the sauce will begin to thicken and smooth out). Serve on enchiladas or store sauce in sealed container for up to 3 days.
You can’t have a Reuben sandwich without Homemade Russian Sauce. I’m sharing this recipe today in preparation for a few pretty amazing Irish themed recipes I’ll be revealing next week. Think sandwiches (hint there is one in the background) and dips!
Many of you know that I have a phobia. Ok maybe its not a phobia more of a dislike, despise, hate, etc you get the point…. its ketchup. Yes. I know. This can be pretty odd and well down right wrong for a food blogger to not like ketchup, but its one food item on this planet I can’t stand. It smells horrid (like dirty feet) and well it tastes god-awful. I was scared as a child and since then have written it off. I’ve asked co-workers to dispose of trash in a different location so I couldn’t smell the lingering of ketchup fumes all day long. You get the point. I hate the stuff. And why would a rant about ketchup be relevant to Russian Sauce. Well because when I was researching how to make it I found that so many recipes called for ketchup to be used in the sauce. So I searched and searched until I found the perfect sauce recipe (that had no ketchup required). I stumbled across this recipe on the Food Network website and new this was the sauce.
Of course after I made it I really know it was the sauce! This Russian sauce could be used as a dressing as well. On a salad, smeared on a sandwich, layered in a dip… the options are endless. So if your like me and hate ketchup this is the Homemade Russian Sauce for you!
In a large food processor, combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce. Pulse until well incorporated for at least 30 seconds.
Serve immediately or store in the refrigerator in an air-tight container for up to 5 days.
I know that its starting to cool down in most of the country right now, but here in Florida it is still summer hot. I’ve yet to slow down on the grilling. I love eating kebabs. Something about eating food off a stick just seems better than eating it with a fork! I won a McCormick Spice Set in July at Julie’s Cook for the Cure party. I was excited to try all of McCormick’s new Gourmet Collection of spices but especially so for the Moroccan Seasoning. I love Moroccan food and unfortunately, don’t cook it enough in our home. I decided to make my own version of a Moroccan Pork Kebab with a few simple ingredients I had on hand. I served these as our dinner along side of a bed of couscous. It was a perfect, simple, yet flavorful meal. You could also, entertain with these kebabs and serve them up as an appetizer!
Pre-heat grill to high heat, clean, and reduce heat to medium.
While the grill is pre-heating, cut the pork loin into 1-inch cubes. In a large zip lock bag place the pork in the bag followed by the Moroccan Seasoning and olive oil. Seal the bag and mix well. Place the pork in the refrigerator while you prep the rest of the meal.
Cut the zucchini and clean the mushrooms, set aside.
Pull the pork out of the refrigerator and begin skewering the pork, zucchini, and mushrooms (in whatever order works for you).
Place the kebabs on the grill for 5 minutes, then turn, and cook for another 5 minutes. Your internal temperature of the pork should read at the very minimum 145 degrees.
While the pork cooks put together the sour cream dill sauce. In a large bowl, place 1/2 cup sour cream, 1 tablespoon fresh minced dill, 2 tablespoons finely diced cucumber, 1/2 teaspoon of fresh minced garlic, 1/2 teaspoon of lemon juice, and salt and pepper to taste. Mix well and place in refrigerator until the kebabs are done.
Serve the kebabs as soon as they are done cooking with the sour cream dill sauce.
Notes
If you are using wood skewers, make sure you soak them in water up to 30 minutes before grilling. This will help them not burn as quickly on the grill!
The first thing that came to mind when we received our massive bucket of tomatoes was to make my own sauce (from 100% scratch). No canned tomatoes are found in this sauce. Do you know that there are almost no recipes on the internet for making your own peeled, diced tomato sauce? With a little research on how to peel a tomato I created this delicious recipe.
I just so happened to have mild Italian sausage links in the freezer, and figured I add additional flavoring to the sauce from the sausage. I’m not a big fan of sausage, but this sausage was amazing. It was fork tender, melt in your mouth kind of sausage. I don’t think I can ever make sausage any other way now. It must be cooked in the crock pot!
{Crock Pot} Fresh Tomato Sauce with Italian Sausage
Author: Katie Jasiewicz of Katie’s Cucina
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
8 fresh tomatoes, skinned and chopped
1 (6oz) can of tomato paste
1 tbsp italian seasoning
3 garlic cloves, minced
½ onion, minced
2 bay leaves
1 tbsp fresh parsley, minced plus additional for garnish
1 tsp salt
1 tsp pepper
(optional) ¼ tsp crushed red pepper flakes *for a little spice
1 lb mild Italian Sausage
Instructions
To remove the skins from the tomatoes, take a large pasta pot and boil the water. Once the water starts to boil carefully place the tomatoes into the pot. Watch the tomatoes; you’ll notice that the skins will start to split. Carefully remove the tomatoes individually from the pot and place into a large bowl filled with ice water. After the tomatoes sit for 30 seconds in the ice water the skins should easily peel right off. Set to the side. Once all the skins have been removed from the tomatoes, chop, and place in crock pot bowl.
Add tomato paste, italian seasoning, minced garlic, onion, parsley, salt, pepper, and red pepper flakes. Mix well, then add sausage. Make sure all the sausage links are covered. Lastly, submerge the bay leaves in the sauce. Set the crock pot on low for 6 to 8 hours.
Upon being ready to serve the sauce, cook pasta according to packaging. Top each pasta bowl with additional parsley and a sprig of fresh basil.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
Source: Katie Original
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
