Au Jus Sauce

 Serve with beef of all kinds, especially Prime Rib.

2 T beef drippings, butter, or a combination of the two

2 T all-purpose flour

3 cups beef broth

3/4 t soy sauce

Salt and Pepper

1. Add beef drippings or butter to a large saucepan over medium heat. Sprinkle the flour and whick for 30-45 seconds.

2. Add 1 cup of the beef broth a splash at a time, whisking for after each addition. Slowly pour in the remaining beef broth, whisking all the while. Add the soy sauce, salt and pepper and increase the heat to medium-high. 

3. Simmer for 4-5 minutes, allowing to reduce slightly.

Homemade Ranch Dressing

Whole 30 approved and delicious.

1 egg, room temperature
1 cup olive oil, not EVOO
3/4 cup unsweetened canned coconut milk, mostly use the coconut cream
1 1/2 T Apple cider vinegar
2 1/2 T lemon juice
3-4 T ranch seasoning
Salt and pepper

Toss it all in a blender until well combined

Buttermilk Poblano Gravy

I made this for Thanksgiving at the Morgan's this year. It pairs nicely with Keith's smoked turkey that we have had for the past few years. I found it in the November 2019 issue of Food & Wine.

2 large poblano chilies
3 T unsalted butter, divided
1/2 cup diced yellow onion
1 1/2 cups vegetable or chicken stock
1 T flour
2 T whole buttermilk
Salt and Pepper

1. Roast poblano peppers under broiler on all sides until blackened. Place in a bowl, cover with plastic wrap and steam for 10 minutes.

2. Rub off skin from chiles using plastic wrap covered hands. Remove and discard stems and seed. Finely dice 1 chile. Cut remaining chile into strips and set aside.

3. Melt butter in a medium skillet over medium high. Add onion and chile strips. Cooks until soft. Combine onion mixture and 1/2 cup warm stock in a blender, and process until smooth.

4. Melt remaining butter in same skillet over medium. Whisk in flour and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 3 minutes. Add onion and chile puree and remaining 1 cup warm stock. Cook whisking constantly until thick enough to coat the back of a spoon, about 2 minutes. Reduce heat to low, add buttermilk and diced chile. Simmer gently to allow flavors to meld. Season with salt and pepper.

Apple and Cranberry Sauce

 A little change up from my normal cranberry sauce by adding sweetness with the apples.

1 cup Apple cider

1 cup sugar

12 oz bag cranberries

1 Apple, peeled and diced

Pinch of cinnamon 

Pinch of salt

1. Bring Apple cider and sugar to a bowl, mixing steadily. 

2. Add cranberries and apples. Simmer for 10-15 minutes. 

3. With a hand blender, blend fruit in pot and smooth-ish. Let cool and transfer to container.

Tzatziki Sauce

goes great with anything Greek but I originally made to go with Greek Turkey Burgers, which I will Post next.

1/2 - 1 cucumber halved with skin and seeds removed
3/4 cup plain Greek yogurt
2 garlic cloves, minced
1 T red wine vinegar
1 T fresh dill, minced
Feta cheese
Salt and pepper

Mix all ingredients and cover and refrigerate for a minimum of 30 minutes, but the more the better.

Grilled Pumpkin BBQ Glazed Pork Chops

Found on the The Kitchen and can be found on The Food Network site. I made a couple changes but the majority of the recipe is from Katie Lee.

Pumpkin BBQ Sauce
Olive oil
1 cup grated onion
1 1/2 - 2 cups ketchup (I only had the smaller amount and it was fine)
1 can pumpkin purée (found in the pie filling section, but don’t buy pumpkin pie filling. It will be too sweet)

3/4 cup chicken broth
1/4 cup brown sugar
1/4 cup molasses or maple syrup
1/4 cup Apple cider vinegar or red wine vinegar
1 T chili powder
1 T Worcestershire sauce
1 t garlic powder
1 t smoked paprika
1 t pumpkin pie spice
Salt and pepper

Pork Chops

Four bone-in pork chops
Salt and pepper
Vegetable oil for brushing

1. Heat olive oil in medium sauce pan over medium heat. Add onions and cook for 5 minutes. Add ketchup through salt and pepper and whisk well to combine. Bring to low simmer. Reduce heat to low and cook until thickened for 20-30 minutes.

2. Preheat grill to medium high heat. Brush chops with vegetable oil and salt and pepper. Grill four minutes per side. Baste chops on each side to allow sauce to caramelize.

Extra sauce can be kept in sealed container for up to two weeks.

Marinara Sauce

Good for this Chicken Parmesan Casserole. Quick and easy.

Olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 carrot, diced
Salt and pepper
1/2 t dried oregano
1/2 t dried thyme
2 28 oz cans whole or crushed tomatoes

1. In a large pot, heat olive oil over medium low heat until hot. Add onion, garlic, carrot, salt and pepper, oregano, and thyme. Reduce heat to low and let onions sweat and soften for about 20-25 minutes.

2. Add tomatoes. Increase heat to bring sauce to a simmer. Cook, stirring occasionally, for 15-20 minutes.

3. Purée sauce or leave chunky.

Cranberry Sauce

A bag of cranberries, rinsed and picked through
1 cup sugar
2 oranges, juiced, plus the zest from one orange

Combine ingredients in a sauce pan, stirring occasionally. Reduce heat to a simmer as sauce thickens. Cranberries will burst after about 5-10 minutes.

Chill in the refrigerator.

Gai Pad Krapow aka Thai Salmon with Red Chili and Basil

The sauce is traditionally served in Thailand as a stir fry with chicken or pork. Found this on Pinterest which is a fusion of sauce and salmon.

1 T peanut oil
1.75 lb salmon
1-2 red chilis, seeds removed, sliced thin
4 cloves garlic, sliced
3 T soy sauce
6 T oyster sauce
3 T fish sauce
3 t brown sugar
3/4 cup basil, sliced

1. Preheat oven to 395 degrees

2. Combine soy sauce, oyster sauce, fish sauce, and brown sugar. Whisk to combine. Set aside.

3. Heat peanut oil over medium heat and add sliced garlic and red chilis. Cook for one minute.

4. Pour sauce over garlic and chilis and cook for 1-2 minutes. Add basil and cook additional one minute.

5. Place salmon skin side down in baking dish. Lightly salt and pepper.

6. Pour sauce mixture over salmon and place in oven. Bake for 7 minutes. Baste with sauce on sides of pan. Cook for additional 7 minutes.

Serve with Cilantro Lime Coconut Rice

Elaine's BBQ Sauce

My MIL made this sauce and it's been the standby for ribs ever since...

Elaine's BBQ Sauce

Combine and cook the following together for about 15 minutes over medium high heat:

1/2 c Caro syrup
1/2 c ketchup
1/2 cup finely chopped sweet onion
1 garlic clove, minced
3 whole cloves
1/2 of an orange, juiced
1 T vinegar
Salt
Pepper
1/4 t Worschteshire sauce
1/4 t Tobasco
1 T butter

BBQ Sauce

E's Bar-B-Q Sauce

1/2 cup light molasses
1/2 cup ketchup
1/2 cup chopped onion
1 whole clove
1 garlic clove, minced
1 Serrano pepper, chopped (or habenero) with seeds removed
juice of 1/2 an orange
1 Tablespoon vinegar
1 Canola oil
1/2 teaspoon mustard
Salt & Pepper
1/2 teaspoon worcestershire sauce
1 teaspoon Tabasco
1 Tablespoon butter

Combine and cook for 15 minutes.

Enchilada Sauce

1 Serrano, finely chopped with seeds
2 Chipotle peppers, finely chopped with seeds
4-5 garlic cloves, minced
2 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons toasted cumin seed, finely ground or 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Large can of tomato sauce (approx. 3 cups)

1. Combine all sauce ingredients in sauce pan. Bring to a boil. Reduce heat and simmer 15 - 20 minutes. Remove from heat.