By now I think most people understand my love for sauces. And this post of recipes will not disappoint the sauce-addicts of the world! The J. Olive Co. Neapolitan Herb Balsamic and Garlic Olive Oil is the perfect combo to make a rich and tangy flavor to any comfort food recipe. In this post we have Red Beans & Rice and a “ketchup,” Oven “Fried” Green Tomatoes with Comeback sauce, Roasted “Everything” Eggplant and yellow squash, and Balsamic Potato Hash! Let’s get cooking!
There are a number of reasons why you should make this sauce.
It literally took 2 minutes to mix and 5 minutes to simmer. DONE.
It taste so rich, but does not use ANY added sugar or ANY kind. No honey, no agave, no maple, etc. but you won’t miss it. The minimal sugar is does have would come from the little bit found in the sweetened Espresso Vinegar and the tomatoes in the salsa.
I am pretty sure you do not even have to cook it and it would taste just fine. The heat just helps it thicken.
Who doesn’t love ranch dip? This dip can be made without avocados, but we highly suggest using them!
1 large ripe avocado
1 tbs lemon juice – about 1/2 of fresh lemon, or 1 tbs distilled white vinegar
1/4 cup non-fat plain greek yogurt
1/4 cup low-fat or fat-free cottage cheese (if not using avocado I would double the cottage cheese.
1 tbs dried chives (or you can use fresh!)
2 tbs of Flavorgod Ranch Seasoning (you could also use Hidden Valley Ranch Mix but do not add too much more salt).
1/2+ tsp kosher salt
Do you want to make your own ranch seasoning?
All you need is:
1 tsp dried dill
1/2 tbs dried chives
1/2 tsp onion powder
1/2 tsp garlic powder
1/2-1 tsp kosher salt
Combine everything in a food processor or blender and let’er rip! Keeps fresh in refrigerator for about 2 days. Any longer and the avocados start to turn brown. If you are not using avocados, it will keep for 3-4 days!
Try mixing this in the Avocado Ranch Chicken Salad!
Do you want to make this into a drizzle dressing?
No problem! Just add a little unsweetened almond milk to help thin it out as you blend.
When I was in college at Mississippi State we use to eat at a restaurant called “Anthony’s,” which served this amazing plate of food called the “Chicken Anthony.” This plate was fried chicken COVERED in a wonderful mushroom cream sauce. I love fried chicken. I love a mushroom cream sauce. But fried chicken and creamy sauces love some love handles. I do NOT like love handles. This calls for a Recipe Re-Vamp!!
The goal of a “recipe re-vamp” is to try to get the same flavors and texture as the original, but substituting out all the not-so-clean ingredients. Here is my take of “cream” of mushroom/mushroom cream sauce, and it’s a winner!! Okay but a side note: The flavor is there but it’s not super thick. But it doesn’t matter because it taste amazing over my chicken!!!!
Raw veggies are hard for some people to eat, so why not toss them with a yummy dressing rich in omega 3 fats! Broccoli is a very sturdy veggie, which can hold fresh in the fridge for a few days, even mixed with the dressing. This broccoli salad with avocado citrus dressing recipe is a great prep for fast veggie portions, and can make several days worth of servings in short order!