Barbecue-Ranch Dip/Salad Dressing

Barbecue-Ranch Dip/Salad Dressing

This Dressing/Dip is definitely one of my family’s favorites! I make sure to keep a fresh batch made at all times…my husband loves it as a dip for veggies and tortilla chips 🙂 And, my children love it as a salad dressing, baked potato topper and a dip for French Fries and Chicken Bites! It’s so easy to make and can be easily personalized to suit your family’s tastes by adding different herbs and spices 😉
Of course, a BIG “Thank You” to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original version of this recipe!!! It’s a 5-Star recipe in our house!

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Sour Cream (I use Daisy Lite, but full-fat is fine, too)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s, but you can use whatever bbq sauce you have on hand)
  • 3 Tbsp Dried Parsley Flakes
  • 1/2 tsp Garlic, minced (I use the already-minced garlic in a jar (usually found in the produce section))
  • 1/4-1/2 Cup Buttermilk (*usually only needed if you’re making a Salad Dressing; I make my own by adding 1 Cup Milk to 1 Tbsp Lemon Juice or White Vinegar; gently stir and let sit for 5 minutes)
  • 1/4-1/2 tsp Kosher Salt (optional)
  1. Gather the ingredients.
  2. Note: If using Buttermilk (usually only needed for the Salad Dressing version of this recipe; if you’re making this recipe as a dip, the Buttermilk is usually not needed) and you’re making your own, do so now by pouring 1 Tablespoon of White Vinegar or Lemon Juice into a 1-Cup measuring cup; then add milk (I use Whole Milk, but any fat % Milk is fine) to the Vinegar/Lemon Juice to almost fill the 1-cup measuring cup; gently stir and let sit for 5 minutes while preparing the remaining ingredients.
  3. While the Buttermilk is forming, place all of the remaining ingredients into a large bowl and whisk until thoroughly combined.
  4. To dilute/thin the dressing, add some Buttermilk, a little bit at a time, until you reach the desired consistency.
  5. Pour into a jar/vessel, cover with lid or plastic wrap and refrigerate until ready to use.
  6. Enjoy!
Appetizers, Hors d’Oeuvres, Salads, Side Dish, Snacks



Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew



Maple-Brown Sugar Salmon

Maple-Brown Sugar Salmon

Are you looking for a quick & easy recipe for dinner? Well, here it is! Since my family eats a lot of Salmon, I am always experimenting with new seasonings & marinades and different ways of cooking our cherished Salmon. This recipe only calls for 7 ingredients (if you include the spices) and it’s ready in under 30 minutes 🙂 I added Cayenne for a little kick, but you can omit this if desired. Enjoy!

  • 1 1/2 lbs Fresh Salmon (rinsed in cold water and patted dry with paper towels)
  • 1/4 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Light Brown Sugar (not packed)
  • 2 Tbsp Canola Oil
  • 1 tsp Garlic, minced (fresh or jar)
  • 1/8-1/4 tsp Salt (regular, not Kosher)
  • 1-2 Pinches Cayenne Pepper, ground (add 1 pinch at a time to taste (optional))
  1. Preheat oven to 425 degrees.
  2. Gather the ingredients.
  3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
  4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
  5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
  6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
  7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

Note:

  1. You can prepare the sauce and marinate the Salmon for 1-12 hours in a large resealable plastic bag for a stronger flavor before cooking.
  2. You can also cook the Salmon by grilling or pan-searing it for approximately 3-5 minutes per side (depending on the thickness of the fillet).
Dinner, Lunch, Main Dish



Spicy Cheddar Cheese Crackers ~ Gluten Free (Just Like “Cheese Straws”)

Spicy Cheddar Cheese Crackers ~ Gluten Free (Just Like “Cheese Straws”)

Do you remember those wonderful “Cheese Straws” that were always around in abundance during the Holidays? Well, these little “Spicy Cheddar Cheese Crackers” will take you right back to your childhood! And, if you’re Gluten-Free, fear not, these are not only Gluten-Free, but are so easy to make and only require 7 ingredients (if you include water) 😉 I chose to cut my dough into leaf shapes for the Autumn season, but any shape will do (Christmas Trees, Snowmen, Wreaths, Holly Leaves, etc.) These make the perfect little Holiday Gifts 🙂
Enjoy!!!
Note: The original non-GF recipe can be found in just about every cookbook out there, but I want to give credit to Ree Drummond (aka: “The Pioneer Woman”) for her non-gf version of this recipe that I adapted to “fit” our family (please see the “Copycat Cheez-It” version for the GF and non-spicy recipe for these same crackers) 😉

  • 2 Cups Sharp Cheddar Cheese
  • 1 Cup GF All-Purpose Flour (I use “Caputo” brand – it makes an incredible dough to work with)
  • 4 Tbsp Salted Butter (cold and cut into small pieces)
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Seasoned Salt (I use “Season All”)
  • 1/8-1/4 tsp Cayenned Pepper (I use 1/4 tsp for a little more “kick”)
  • 3 Tbsp Ice Water
  1. Place all of the ingredients, except for the Water, into a Food Processor and pulse until the mixture looks like “sand.”
  2. With the Food Processor running, slowly add the Ice-Cold Water, one Tbsp at a time, through the shoot until the dough forms a large ball.
  3. Wrap the Cheese dough ball in plastic and refrigerate for 1 hour.
  4. When ready to bake, preheat oven to 350 degrees.
  5. Line 1-2 baking sheets with Parchment Paper or Silicone Baking Mats; set aside.
  6. Roll the dough out to 1/4″ thickness on a lightly floured surface, cut into desired shapes and place on the prepared baking sheets.
  7. Bake for 15-18 minutes or until golden brown.
    *See notes for “crisping” up crackers if they turn soft.
  8. Allow the crackers to cool completely on a wire rack to develop the flavors and desired crispness.
  9. Enjoy 🙂

*Note: if your crackers get a little soft, simply toss them onto a baking sheet and re-heat in a 275 degree oven for about 8-10 minutes. Let cool and gobble them up!

Appetizers, Hors d’Oeuvres, Snacks



“Instant Pot” Beef Pot Roast

“Instant Pot” Beef Pot Roast

This recipe takes me right back to my childhood! I LOVED Pot Roast…and still do, but I don’t care for the taste of the pre-packaged Pot Roast seasoning mixes, nor do I like the LOOOONG wait while cooking in my slow cooker. Enter the Instant Pot! I hate to admit that a small Kitchen appliance could intimidate me, but the Instant Pot did. However, thanks to Tiffany @ lecremedelacrumb, I put my big girl pants on and broke out last year’s Christmas gift…the Instant Pot! Her recipe for “Instant Pot” Pot Roast is out of this world AND it’s ready in a little over 1 hour (depending on the size of your roast). I am ready to conquer many more recipes using my Instant Pot (my family also thanks you, Tiffany!)
I hope those of you who are afraid of your Instant Pots will try this recipe and see exactly what I mean 🙂

The Roast:

  • 3-5 lb Beef Chuck Roast
  • 1-2 Tbsp Canola Oil
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Paprika
  • 1 lb Baby Yukon Potatoes (or Baby Red Potatoes, Idaho (cut into bit-size pieces))
  • 4 Large Carrots (cut into bite-size pieces or Baby Carrots)
  • 1 Large Vidalia Onion (or Red, Yellow; cut into large chunks)
  • 4 Cups Beef Broth (Regular or Reduced Sodium; a 32 oz (2 lb) box)
  • 2 Tbsp Worcestershire sauce

The Slurry to make Gravy:

  • 1/4 Cup Water
  • 2 Tbsp GF Corn Starch
  1. In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
  2. Set your Instant Pot to “Saute” and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot – do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let “saute” for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
  3. Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to “Pressure Cook” on “high” for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
  4. Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the “locked” position.
  5. When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes – do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it’s safe to remove the lid.
  6. Next, add the Baby Potatoes and Carrots and, once again, set to “pressure cook” for 10 minutes.
    *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
  7. Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
  8. Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
  9. Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the “Soup/Stew” position and let broth come to a boil.
  10. Meanwhile, make a “slurry” out of mixing the Water and Corn Starch thoroughly together in a small bowl.
  11. Once the broth in the Instant Pot is boiling, add the “slurry” and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
  12. Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley.
    Yummy! 🙂

Notes: if using a frozen Roast, skip the searing step and just rub the spices over the Roast and add 20-30 minutes to the initial “Pressure-cooking” time. Proceed with the remaining steps.

Dinner, Lunch, Main Dish
American



Maple Shortbread Sandwich Cookies ~ Gluten Free

Maple Shortbread Sandwich Cookies ~ Gluten Free

If you like the flavor of Maple, you’re going to love these delicious Maple Shortbread Sandwich Cookies! I make them as single shortbread cookies and as sandwich cookies with a yummy Maple Buttercream Filling for those who prefer a little extra touch of Maple. Either way, these little cookies melt in your mouth and are sure to please your friends and family during the holidays 🙂 Enjoy!

The Maple Shortbread Cookie:

  • 10 Tbsp Unsalted Butter, softened ((1 stick + 2 Tbsp))
  • 1/4 tsp Salt
  • 1/4 Cup Powdered Sugar
  • 1/4 Cup Maple Sugar (I do a heaping 1/4 cup ;))
  • 1/2 tsp Maple Extract (increase to 3/4 – 1 tsp if you want a stronger Maple Flavor)
  • 1 1/2 Cups All-Purpose Gluten Free Flour (I use Better Batter)
  • 1/2 tsp Xanthan Gum (add if your all-purpose GF flour does not contain Xanthan Gum)

The Maple Buttercream Filling:

  • 2 Tbsp Unsalted Butter, softened
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Maple Extract
  • 1 Tbsp Pure Maple Syrup (I use Grade A, but Grade B is also fine)
  • 1 1/2 Cups Powdered Sugar
  • 1 Tbsp Whole Milk (1%, 2% and Skim is also fine)

Making the Cookie Dough:

  1. Gather all the ingredients needed for the cookies.
  2. Using a Stand or Handheld Mixer, combine the Butter, Salt, Maple Sugar and Maple Extract; beat until creamy and smooth.
  3. Add the Powdered Sugar to the Butter mixture and mix on the lowest setting, scraping the sides of the bowl as needed, until well-blended and smooth.
  4. In a small bowl, measure out the 1 1/2 Cups Flour using the “spoon and scrape” method (using a spoon, scoop out the GF Flour into a Dry Measuring Cup, overfilling the cup; then scrape off the excess flour back into the flour bag/container using the back edge of a knife); gently pour the measured GF Flour into the small bowl.
  5. Add the Xanthan Gum (if your GF Flour mix doesn’t contain it) to the GF Flour in the small bowl and mix well.
  6. With the mixer set on the lowest setting, gradually add the GF Flour mixture, 1/2 cup at a time, to the Butter mixture; mix well and scrape sides of bowl as need between each addition of the Flour.
    Note: the cookie dough will be crumbly, but should hold together when squeezed into a ball; if the dough does not hold together, add 1/2-1 more Tablespoon of softened unsalted butter.
  7. Form the cookie dough into a ball and wrap in plastic wrap; Refrigerate for 30 minutes.
  8. While the dough is in the refrigerator, line 1-2 cookie sheets with parchment paper or baking mats; set aside.
  9. Preheat oven to 325 degrees.
  10. After 30 minutes, remove cookie dough from refrigerator and cut in half for a more manageable portion of dough to roll out.
    Note: if the dough is refrigerated for more than 30 minutes, set it out on your kitchen counter for about 15-20 minutes to soften up a little before trying to roll it out.
  11. Once the dough is ready, roll it out onto a lightly floured surface to about 1/4″ thickness.
  12. Using the desired cookie cutter/cutters, cut dough into shapes and place onto the prepared cookie sheet/sheets.
  13. Bake for 18-20 minutes, or until cookies are a light golden brown; cool on baking sheets. Enjoy as single Maple Shortbread Cookies or fill with the Maple Buttercream filling (recipe below).

The Maple Buttercream Filling:

  1. If making sandwich cookies, gather the ingredients for the Maple Buttercream Filling.
  2. Using a Stand or Handheld Mixer, combine all of the Filling ingredients, being sure to gradually add the Powdered Sugar, 1/2 cup at a time; adjust the Milk or Powdered Sugar as needed for the desired consistency (you want the filling to be thick and creamy).
  3. Once the cookies are completely cooled, you are ready to fill :).
  4. Using a small knife or the back of a spoon, spread the desired amount of filling onto the backside of one of the cookies; then gently press another cookie on top of the filling and scrape any excess filling from the sides of the cookies with the knife or spoon.
  5. Serve with your a hot cup of tea or coffee and sit back and enjoy 🙂
Desserts, Snacks