Years ago, I had a great salad at a friend’s house. What made the salad great wasn’t the salad ingredients but the unusual dressing. I say unusual not meaning weird but more like unexpected because I’d never tasted a dressing like it before. Basically, it’s a Mexi-inspired vinaigrette. The dressing gets bold flavor from the chili powder, a bit of heat from the cayenne, a slight sweetness from the honey, and a tang from the red wine vinegar. Yumm! It makes a great salad for a Mexican, Tex-Mex, or Southwestern-themed meals.

I believe the dressing recipe came from an older Mexican Williams-Sonoma cookbook but I’m not sure which one. When I make this vinaigrette, the salad I serve it with includes: mixed greens, tangerines, avocado, jicama, red or green onions, tomatoes, red bell pepper, olives. Other additions could be corn, black beans and cilantro. Toss the salad with the dressing just before serving so you don’t get wilted greens. Enjoy!

Southwestern Vinaigrette
-recipe from a Williams-Sonoma cookbook (I think)

Makes about 3/4 cup.

1/4 cup red wine vinegar
3 tablespoons honey
1 1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
5 tablespoons olive oil
salt to taste

Whisk dressing ingredients together in a small bowl and toss with salad just before serving. Refrigerate leftover dressing.

Tags: cayenne pepper, chili powder, honey, Mexican, olive oil, red wine vinegar, salad dressing, salt, Southwestern, vinaigrette

Here’s a great salad dressing that will go perfectly with your next Asian-inspired meal. I got the recipe out of Top Secret Restaurant Recipes 2by Todd Wilbur. This recipe is his version of the dressing served at Benihana restaurants. I’ve been to Benihana and several other hibachi grill restaurants, and they all serve salads with a similar ginger dressing. The dressing is tangy, refreshing and super easy to make.  Yumm!

I didn’t have peanut oil so I substituted 1/4 cup olive oil and 1/4 cup canola oil. The dressing also makes a great marinade for chicken or pork. This recipe really is a no-brainer…you need to try it!

Top Secret Version of Benihana Ginger Salad Dressing
-recipe from Top Secret Restaurant Recipes 2 by Todd Wilbur

Before your meal at the Benihana chain of hibachi grill restaurants you are served a side salad doused in this tangy, slightly sweet, fresh ginger dressing. When spooned over a simple iceberg lettuce salad this easy clone transforms your bowl of greens into a great start for any meal. Making the dressing is as simple as dumping the ingredients into a blender, whizzing it up, and popping it into the cooler to chill. Ive seen many attempts to duplicate this coveted formula, but I think the original clone recipe presented here comes closer to the real thing than any other recipe floating around cyberspace.

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill. Makes 1 3/4 cups.

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Tags: celery, garlic, ginger, ketchup, lemon juice, oil, onion, rice vinegar, soy suace, sugar

Apricot jam…I love it! Not only is it great on toast but you can use it as a filling for coffee cake and scones and as a glaze for everything from pies to grilled meat (like chicken and pork). Here’s an easy-to-make recipe for Quick Apricot Jam that’s a perfect use for all those ripe summertime apricots. Enjoy!

Quick Apricot Jam
-recipe from Fine Cooking Magazine

This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved. Yields 3 cups.

2 lb. ripe apricots, rinsed, quartered, pitted, and unpeeled (about 16)
1 cup plus 3 Tbs. sugar
1/2 tsp. fresh lemon juice

In a wide, shallow pan, stir together the apricots and the sugar. Set the pan over medium-high heat and bring to a simmer, stirring often so the preserves don’t stick or burn. Simmer the jam until it’s thick but some chunks of fruit remain, 10 to 15 min. Stir in the lemon juice and remove the pan from the heat. Let cool, transfer to a plastic container with a tight fitting lid, and refrigerate.

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Tags: apricot, jam, lemon juice, sugar

If you like any kind of satay, you’re going to LOVE this dip!!! It’s easy to make and extremely versatile because it goes perfectly with a variety of foods: fresh veggies, summer rolls, or grilled shrimp, chicken and pork. When I first saw the list of ingredients, the 1/4 cup of ketchup threw me. But, hey, I trust Ina Garten so I gave it a go.

I followed the recipe, cooking the ingredients as stated then pureed the mixture in the food processor for a creamier texture. For another layer of flavor and a little kick, I added a few tablespoons of coconut milk and a little Thai chili sauce. One word: YUMM!!! This recipe requires very little effort but delivers loads of flavor. Serve it at your next party and I guarantee you’ll get asked for the recipe. Enjoy!!

Satay Dip
-recipe from The Barefoot Contessa Cookbook by Ina Garten

1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and serve. Can be stored in the refrigerator for a month. Yield: 1 1/2 cups

Tags: Dip, garlic, ginger root, peanut butter, satay, sesame oil, soy sauce

This salsa rocks! It’s easy to make and can be served with tortilla chips or as a topping for grilled chicken, pork or seafood. YUMM! Husband was skeptical of the mango/avocade combo at first but after his first bite, he was blown away by all the flavor. He then kept commenting on how good it was. I served the chunky salsa liberally spooned over slices of grilled pork tenderloin that had been marinated in a combo of olive oil, orange juice, garlic, red wine vinegar, smoked paprika, cumin and salt/pepper. Delicious!

The only thing I did differently from the recipe was substitute 1/2 a seeded jalapeno for the habanero chile. Next time, I start with less salt then add if needed. The amount of seasoning will depend on the size of avocado and mango being used.

If serving the Mango and Avocado Salsa for company, you’ll probably want to double or triple the recipe because it will disappear quickly! After you make it, let me know how you served it. Enjoy!!!

Note: Always use caution when seeding spicy chiles like habaneros and jalapenos. The seeds and veins inside the chiles can cause skin irritation. There’s lots of info on the web about seeing chiles if you’re not sure.

Mango and Avocado Salsa
-recipe from Martha Stewart Everyday Food

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

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Tags: avocado, cilantro, Dip, habanero chile, lime juice, mango, Mexican, olive oil, red onion, salsa, tropical

Recently, I bought one of those mongo 6 pound packages of fresh strawberries to use for strawberry shortcake. After making the shortcake, however, I still had 2 pounds of the precious berries. Not wanting the leftover berries to go to waste, I decided to make some strawberry syrup. Not only is it easy to make, but it’s way better than store bought berry syrup and can be used in a variety of ways. For instance, a topping for pancakes or waffles, mixed with plain yogurt, stirred into hot oatmeal, added to club soda or lemonade for a refreshing drink, etc. 

Watch the heat on the boiling berries. I was multitasking while I made the syrup and ended up with a strawberry mess all over my stove. Good times!

Let me know how you use your strawberry syrup. There’s so many possibilities…

Strawberry Syrup
-Recipe from Bon Appétit Magazine

1 pound sliced hulled strawberries
1/2 cup water
1/2 cup sugar
1/3 cup corn syrup
Pinch of salt
2 tablespoons lemon juice

Bring strawberries, water, sugar, corn syrup, and salt to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Boil uncovered 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over. Add lemon juice. Strain, pressing on solids. Cover and chill syrup. DO AHEAD Can be made 1 week ahead. Keep chilled.

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Tags: corn syrup, lemon juice, strawberry, sugar, syrup

There’s nothing like freshly made pesto! This particular recipe fills your whole kitchen with the wonderful fragrance of basil, garlic, lemon and parsley…Yumm! The pesto only takes a few minutes to make and freezes well (always a bonus!).

I’ve tried this pesto tossed with hot pasta and with grilled chicken…both are excellent! It would also be great in pasta salad (add chopped tomatoes, olives, feta, etc.).  There’s so many other great uses for this pesto, too. Get creative and let me know how you used it!

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Basil-Lemon Pesto
-recipe from williams-sonoma.com

A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts. To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.

2 garlic cloves
3 Tbs. toasted pine nuts
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Tags: basil, garlic, lemon, olive oil, parmesan cheese, parsley, pesto, pine nuts

Some recipes require special or exotic ingredients. This recipe for Pork Chops with Rosemary-Vinegar Sauce, however, uses basic pantry ingredients — a bonus when you want to make a good dinner but you don’t feel like running out to the store again. This dish is easy to make yet good enough to serve to company. I really liked the tangy pan sauce; it was a nice compliment to the pan-seared chops.

The sauce was a bit tart (due to the wine I used) so I toned it down with a few pinches of sugar and a dash of balsamic vinegar. Next time I might try Marsala wine instead of white wine. Spoon the sauce over the  pork chops and serve immediately. The sauce gets darker as it sits so it’s not something you want waiting around while you make the side dishes and set the table…all that stuff needs to be done before you start the pork. I served the pork with roasted potatoes and carrots.

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Pork Chops with Rosemary-Vinegar Sauce
-recipe from Bon Appétit Magazine (December 1999)

A quick and elegant entrée for the holidays.

Yield: Makes 4 Servings 

4 large boneless pork loin chops (about 5 ounces each)
1 teaspoon fresh rosemary, minced
2 tablespoons all purpose flour

2 tablespoons olive oil
2 garlic cloves, sliced
1 cup canned low-salt chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons raspberry vinegar or red wine vinegar

Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.

Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.

Tags: pork chops, rosemary-vinegar sauce

The first time I tasted pesto was in a small restaurant in San Francisco called Restaurante Parma. I was in my late teens-early twenties and on a vacation with my family. Always being the adventurous eater, I ordered the pesto pasta even though I didn’t really know what it was. I’d never tasted anything like it before; there was so much flavor in such a simple dish.  I’ve been smitten with pesto ever since.

Pesto is incredibly easy to make from scratch, especially if you have a food processor. It addition to tossing with hot or cold pasta, here’s a few other ways to use pesto:
-mix it with mayonnaise or use as is for a delicious sandwich spread
-spoon it on top of vegetable or minestrone soup
-mix it with sour cream for an easy dip

Pesto
-recipe from williams-sonoma.com

Originating in Genoa, in the Liguria region of Italy, pesto is an uncooked sauce made from fresh basil, garlic, pine nuts, Parmigiano-Reggiano or pecorino cheese and olive oil. Today, pesto is made with a variety of other ingredients besides basil. Roasted red bell peppers, arugula, mint and olives are all wonderful foundations for the sauce. Often tossed with cooked pasta, pesto is also delicious served on crostini, spooned onto grilled seafood or chicken, or tucked inside steaks before cooking.

3 to 4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
10 to 15 fresh flat-leaf parsley sprigs
1⁄2 cup extra-virgin olive oil, plus more as needed
1⁄2 cup grated Parmigiano-Reggiano cheese
1⁄4 cup grated pecorino cheese
Salt and freshly ground pepper, to taste

In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.

Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.

Makes about 1 1⁄2 cups.

Tags: basil, garlic, olive oil, parmesan cheese, parsley, pecorino cheese, pesto, pine nuts

Cranberry sauce is a must-have at any turkey dinner, and every year I like to try out a new recipe. This year, however, I went back to a tried and true recipe that I love: Spiced Cranberry Sauce with Zinfandel. The name may sound fancy but it’s super easy to make. This delicious crimson sauce is lightly flavored with citrus and spice while the Zinfandel adds richness without tasting winey.  Serve alongside roast turkey, chicken, or pork.

I used 6 whole cloves and 1 cinnamon stick for just a hint of spice flavor, and 2 strips of orange peel. For another layer of flavor, I added 2 sprigs of fresh thyme, 1 teaspoon of Dijon mustard and some freshly ground pepper to the simmering wine-sugar mixture (straining out the thyme and the spices before proceeding with the recipe). The sauce is good as written; I just wanted to play with the recipe and was happy with what I came up with. The first time I made it, I used Pinot Noir instead of Zinfandel (it worked great, too). Next time I make it, I might reduce the sugar a bit. For an easy appetizer, serve the cranberry sauce over cream cheese and spread on crackers.

Spiced Cranberry Sauce with Zinfandel
-recipe from epicurious.com

Yield: Makes about 3 cups

1 3/4 cups red Zinfandel
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3×1-inch strip orange peel
1 12-ounce bag fresh cranberries

Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

Tags: allspice, Christmas, cinnamon sticks, cloves, cranberry sauce, holidays, orange, Thanksgiving, zinfandel