Monthly Archives: October 2015

Brussel Sprout Salad

I am always coming up with new slaw recipes. I was making a big fancy fish dinner and needed a fun side to go with it. The whole thing came out crunchy, sweet and sour. 

Ingredients

2 Cups Brussel Sprout

1 Head Fennel

1 Lemon

1 Sugar Cane Vinegar

1 tsp Sugar

1/2 tsp Salt

1/2 Pepper

2 Tbs Orange Marmalade

 

Start by shredding brussel sprout and fennel in a large bowl. Do this carefully. Using a micro planner makes this much easier. Pour the juice of the lemon and vinegar in the bowl and mix well. Add salt, pepper and orange marmalade. Mix well and serve cold.

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Dipping Sauce Fun

As the second post of a three part series, Foster Farms asked me to create a unique dipping sauce to pair with their corn dogs and chicken strips. I came up with two that go great. Give them a try and let me know which you like more.

Spicy Cheese Sauce

Ingredients:

2 Tbs Butter

1 1/2 Tbs All Purpose Gluten-Free Flour

2/3 Cup Colby-Jack Cheese

1/2 tsp Salt

1 tsp Sugar

1 Cup Whole Milk

1/2 Cup Salsa (optional)

Start by melting the butter in a sauce pot. Once melted add the flour and stir with a whisk until combined. After this cooks for a few seconds it’s time to add the milk.  Over medium heat whisk the milk and flour until smooth and milk begins to bubble. Now add salt, sugar and pepper. Add the cheese slowly continue to whisk as you go. After a few minutes the cheese will melt and start to mix in well with milk. Keep over low heat and cook until well combined and sauce begins to get thick. Finally, add salsa and mix well. This will not take long but continue to whisk to prevent cheese from burning on the bottom.  Serve hot!

Sweet Chile Ketchup

Ingredients

3 Tbs Ketchup

3 Tbs Sweet Chili Sauce (find in the international section at the grocery store)

Dash of hot sauce (optional)

Mix together well and serve!


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Ginger Dressing

I am very surprised that I have not published this recipe before. My ginger dressing recipe is one of the few ways I can get my fiancé to eat salad. This dressing is very easy and fun to make.

Ingredients-

1 medium carrots

2 inch piece of fresh ginger

2 tablespoons of olive oil

1 tablespoon honey

1 tablespoon vinegar (rice or apple cider vinegar)

2 tablespoons gluten-free soy sauce

Start by peeling and cutting the carrot and ginger into small pieces. Place all the ingredients in the food processor or blender and blend well. Goes great as a quick salad on romaine lettuce.