Category Archives: Condiments, Salad Dressings, etc.

Zesty Lemon Honey Vinaigrette

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By Jodee Weiland

When preparing a Grilled Flank Steak Salad, I decided on a vinaigrette that would be full of the zesty flavor of lemons and honey. Ever since I have started making my own vinaigrette salad dressings, I love the rich flavors so much, I rarely use a bottled dressing any longer. The taste of a homemade vinaigrette salad dressing is so robust and full of fresh flavor, anything less has to take second place. That’s why I decided my Grilled Flank Steak Salad needed a special vinaigrette, so I came up with my Zesty Lemon Honey Vinaigrette!

http://learnfromyesterday.comMy Zesty Lemon Honey Vinaigrette starts with apple cider vinegar blended with extra-virgin olive oil, lemon juice, honey, and seasonings. The overall result is flavor that is rich and delicious. This vinaigrette will go well with so many different types of salads, but it definitely went well with my Grilled Flank Steak Salad and all of its tasty ingredients!

http://learnfromyesterday.comZesty Lemon Honey Vinaigrette

  • 1/2 cup apple cider vinegar
  • 1cup extra-virgin olive oil
  • 1/2 cup lemon juice
  • 3 tablespoons organic honey
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fresh ground black pepper
  • Sea salt to taste

For the vinaigrette, put all the ingredients in a bowl and mix together thoroughly with a whisk or handheld blender or in a bottle designed for mixing dressings. Then put it in a container for dressing that will make it easier to drizzle on to your food or spoon it on carefully.

http://learnfromyesterday.comMy Zesty Lemon Honey Vinaigrette is full of delicious rich flavor! This vinaigrette salad dressing is awesome with my Grilled Flank Steak Salad, but it would be equally delicious if sliced chicken breast were substituted for flank steak. You could even use this vinaigrette on a tortilla wrap and so many other choices. Whatever meat choice or meal choice you make, this salad is great with a glass of wine and a crusty loaf of bread. Not only is this meal healthy, it will leave you wanting more, so enjoy!

Fresh Homemade Cranberry Sauce

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By Jodee Weiland

If you’ve never made homemade cranberry sauce, when you decide to do so, you will be pleasantly surprised. Making homemade cranberry sauce from fresh cranberries is so easy, you’ll wonder why you never did it before. The flavor is sweet but tart and will make everything you serve with it taste so much better, because of it’s crisp rich flavor. My Fresh Homemade Cranberry Sauce is so flavorful and delicious, it will make any can sauce pale by comparison!

Cranberry Sauce I used to think making cranberry sauce was a lot more complicated. Once I found out how easy it is to make, I couldn’t wait to try it. But the best part of this learning experience was the burst of rich delicious flavor in Fresh Homemade Cranberry Sauce! It’s sweet tart flavor just explodes in your mouth as you savor the flavor that only fresh cranberries can give you. As a side to turkey, it really is the best and will not disappoint you or your guests!

http://learnfromyesterday.comFresh Homemade Cranberry Sauce

  • 16 ounces fresh cranberries
  • 1 cup raspberry acai juice from Trop 50 (or any fruit juice)
  • 1 cup light brown sugar

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http://learnfromyesterday.comPut all the above ingredients in a sauce pan and mix together with a spoon. Do not cover the sauce pan. Cook this mixture over a medium high heat for 15 to 20 minutes or until most of the liquid is reduced and the cranberry sauce is the desired consistency. You do not want to burn it, so stir occasionally while it is cooking. As it cooks, it will bubble and the cranberries will burst, letting their rich flavor blend into your cranberry sauce. When done, remove from the heat and let it cool down. Then serve with your meal. The cranberry sauce may be refrigerated in an airtight container for up to a week.

http://learnfromyesterday.comMy Fresh Homemade Cranberry Sauce is so flavorful and delicious! When it comes to the holidays, cranberry sauce is always a favorite with turkey and even ham. We love it any time of the year with a wide variety of meals because it adds such fabulous taste to so many meals. It is so easy to make and will be a family favorite. Whenever you decide to have Fresh Homemade Cranberry Sauce, you will love it, so enjoy!

Delicious Homemade Hot Hot Hot Sauce

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By Jodee Weiland

In our home, we love hot sauce and spicy recipes! When I was growing up in our Italian household, it was not unusual to see my father or mother putting hot sauce or hot peppers on a wide variety of foods. The hotter the sauce the better sauce was my father’s opinion. So I guess my love of spicy food comes to me naturally. Adding hot peppers or hot sauce to a dish, almost always makes a meal taste better for me. That’s why I decided to make my own Delicious Homemade Hot Hot Hot Sauce!

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Our jalapeno peppers have been growing strong in our garden this year. We also grew some dragon cayenne peppers this year. The dragon cayenne peppers have a good amount of heat, so we love them. When I decided to make my own sauce, I decided to put some of our abundant Roma tomatoes to use as well. You might say our garden determined the direction of this hot sauce because it did. The result was a great hot sauce with a good kick to it, and we loved it!

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Delicious Homemade Hot Hot Hot Sauce

1 tablespoon extra-virgin olive oil
2 large cloves garlic finely chopped
1/4 cup onion chopped
9 jalapenos sliced
6 Roma tomatoes cut up
1/4 teaspoon sea salt
1 cup filtered water
1 dragon cayenne pepper sliced (optional)
1/2 cup apple cider vinegar

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Sauté the garlic, onion, jalapenos, tomatoes, and salt in olive oil for about five minutes. Then add the water and dragon cayenne pepper. Bring this to a low boil over a medium heat. Lower heat and simmer this mixture for about twenty minutes stirring it frequently. It will thicken.

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Once it is done, spoon the mixture into a food processor or blender. Gradually adding the apple cider vinegar, blend until smooth. When ready pour the hot sauce into a container. This hot sauce can be refrigerated in a closed glass container for up to six months. Ours is usually gone long before six months.

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My Delicious Homemade Hot Hot Hot Sauce is thick and spicy! I like my hot sauce to have a thicker consistency, so I only add 1 cup of water, but if you like your sauce thinner, just increase the amount of water in the recipe. The dragon cayenne pepper will kick up the heat level, so if you prefer, you may leave it out of the recipe. Either way, the rich flavor of tomato adds something to the sauce, and if you love hot sauce, you will love this sauce. Give it a try, and enjoy!

 

Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad

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By Jodee Weiland

I love using my new veggie spiralizer, so I decided to try a new vinaigrette with a light and easy zucchini spaghetti salad. The salad itself is easy and quick, but the vinaigrette is really the star here. I have discovered that I love making my own vinaigrette and salad dressings because they taste so much better than store bought salad dressings. Since I had an avocado I wanted use and some ideas for a new salad dressing, I put together my Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad!

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With one avocado left, I decided to make my vinaigrette. I wanted to blend the flavors of avocado, pineapple, lime, and honey to make a sweet and tart salad dressing that would be both tasty and healthy. I found these ingredients blended with apple cider vinegar and extra virgin olive oil created an absolutely delicious salad dressing. I then spiralized a fresh zucchini to create an extremely simple zucchini spaghetti salad with fresh blueberries and goat cheese. This salad could easily be topped with some almond slices or shelled pistachios to add some crunch, but I left mine without any nuts this time.

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Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad

For the vinaigrette:

1/2 cup fresh avocado
1 lime, juiced
1/4 cup all natural unsweetened pineapple juice
1/4 cup apple cider vinegar
3/4 cups extra virgin olive oil
2 teaspoons organic honey (more optional for sweeter taste)
1/4 teaspoon ground black pepper
Sea salt to taste

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Put the above ingredients into a blender and blend together until smooth and creamy. When done transfer the vinaigrette to an appropriate container. I refrigerate any leftover dressing for later use.

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For the zucchini spaghetti salad: (this will make one salad)

1 zucchini peeled and cut into spaghetti strands
1/4 cup fresh blueberries
1 and 1/2 to 2 tablespoons crumbled goat cheese
Optional: 1 to 2 tablespoons shelled pistachios or almonds

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Peel the zucchini. Cut into spaghetti strands using a julienne peeler, a veggie spiralizer, or a mandoline with a julienne blade. Unlike zucchini spaghetti with a sauce, for a salad the strands do NOT need to be left in a colander to drain excess liquid. For a salad, simply cut the strands and plate them to retain salad like crispness. Then put on the blueberries and finally, the goat cheese. If you want, you can add the optional pistachios or almonds.

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My delicious Pineapple Avocado Vinaigrette & Light Zucchini Spaghetti Salad are both healthy and full of flavor. Whether or not you decide to use the optional pistachios or almonds on the zucchini spaghetti salad, you are going to love the smooth creamy flavor of this delicious vinaigrette on this or any salad. We love this new salad dressing because it adds so much flavor to our salads whenever we use it. Stay healthy and give it a try on your next salad. Enjoy!

 

 

Delicious Homemade Honey Mustard Vinaigrette

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By Jodee Weiland

A while back I did a Prosciutto, Cantaloupe, and Veggie Wrap with Honey Mustard Vinaigrette. I received a lot of positive feedback on this wrap, but one thing stood out for sure. People I know told me how much they enjoyed my Homemade Honey Mustard Vinaigrette. As a result, I felt I should post the recipe for my vinaigrette separately, in order to make it easier for friends and family to find. This recipe for Honey Mustard Vinaigrette really is delicious, whether used on a salad, a sandwich, or a wrap, and has become a family favorite!

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One of the reasons, I love this dressing is because I made it with extra virgin olive oil. Most people know how healthy olive oil is, but some people are unaware that when you refrigerate it, it will solidify. When you refrigerate this salad dressing, it will solidify, but if you set it out on the counter for a brief period of time before using it, all you will need to do is to shake it up, and it will be ready to use. Using olive oil makes this dressing so much healthier, and I love healthy!

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Delicious Homemade Honey Mustard Vinaigrette

1/2 cup apple cider vinegar
1 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons organic honey
5 drops hot sauce
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
Sea salt to taste

For the vinaigrette, put all the ingredients in a bowl and mix together thoroughly with a whisk or handheld blender. Then put it in a container for dressing that will make it easier to drizzle on to your food or spoon it on carefully.

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My Honey Mustard Vinaigrette is so delicious and full of flavor. This vinaigrette will make any salad, sandwich, or wrap tastier and more enjoyable than any store bought dressings. Fresh and homemade is always the best, and this is so easy to do, you’ll wish you had done it sooner. That’s the way I felt after I made my own dressing for the first time. I’m sure you will, too, so enjoy!