This creamy concoction is made with just a few simple ingredients and is easy to customize. Want more heat? Add some spices. Need more tang? Add more lime juice or zest. Lime crema is one of my favorite ways to spruce up a dish!

Sour Cream vs Mexican Crema

I use sour cream in this recipe because it’s readily available in grocery stores here in the US, but you could substitute Mexican crema instead. So what’s the difference?

Traditional Mexican crema is thinner than sour cream so you can drizzle it, rather than spoon it. It is also slightly sweeter and has a milder taste than American sour cream, with a similar flavor to French crème fraîche.

Sour cream is often incorporated into dips, dressings, and other dishes. Crema, on the other hand, is most often used as a topping to provide a tasty finish in Mexican cuisine.

Ingredients for Lime Crema

You only need a handful of ingredients for this creamy sauce. Here’s what you need:

• Plain sour cream (or you can substitute plain Greek yogurt)
• Fresh lime juice and zest
• Minced garlic
• Kosher salt
• Chili paste or sriracha sauce
• Ground black pepper
• Water

Use the recipe card below for the exact amounts of each ingredient.

How to make Lime Crema

This is so easy to make, you really don’t need instructions!  To make this version of Mexican crema, just add a container of sour cream to all the fresh ingredients in a small bowl and whisk until combined! Add water by the teaspoon until you reach the perfect drizzling consistency.

Use the Lime Crema sauce to top your favorite meal.

How to store Garlic Lime Crema

Lime crema can be stored in an airtight container in the refrigerator for up to 5-7 days. It’s important to keep it tightly sealed to prevent air exposure, which can cause the crema to oxidize and lose its fresh taste.

Can you freeze Lime Crema?

 I don’t recommend freezing this crema as the texture just isn’t the same when it thaws. It’s so easy to make that it’s best made and served fresh!

Can I double the recipe?

Yes, you can make a big batch of this and store it in the refrigerator to use as needed. It will only last about a week though, so keep that in mind.

What can I serve Lime Crema with?

• Dip tortilla chips in the crema.
• Drizzle it over these Beer Battered Fish Tacos!
• Use it as a topping for Burrito Bowls or Taco Salad.
• This crema is the perfect sauce for these Spicy Tequila Shrimp Tacos.
• Add a bright citrus flavor to these Mexican Street Corn and Chorizo Tacos, or any of your favorite tacos!

Variations on traditional Lime Crema

• Add some fresh cilantro to make a Cilantro Lime Crema recipe.
• Mash ½ an avocado in the sour cream mixture to make an Avocado Lime Crema recipe.
• Adjust the amount of lime zest or juice you use to suit your taste.
• While this crema isn’t overly spicy, you can omit the spice if you don’t want any heat. Likewise, you can add a bit more to heat up your crema!

Try a Lime-infused Drink with Dinner!

Make a Pomegranate Lime Martini with pomegranate and lime juice, vodka, and chilled champagne.

This recipe for Classic Mojitos will make you feel like you’re on vacation! Made with fresh mint leaves and a homemade lime simple syrup, this sweet rum cocktail will perk you up on warm summer days!

What are your favorite Mexican dishes? Share in the comments below!

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Lime Crema

Lime Crema is an easy condiment that adds a burst of flavor to finished dishes making it a perfect topping for tacos, quesadillas, and favorite Mexican dishes!

Course Side Dish

Cuisine Mexican

Keyword Lime Crema

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 59kcal

Ingredients

• 8 ounces sour cream can substitute Greek yogurt
• 1 lime zested and juiced
• 1 clove garlic minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili paste or Sriracha sauce
• pinch of pepper
• 1-2 teaspoons water so that it's easily drizzled

Instructions

• In a medium bowl, whisk the sour cream, lime juice and zest, minced garlic, salt, chili paste, and pepper. If needed, add water by the teaspoonful until the desired consistency is reached so that it can be drizzled.
• Use it to top tacos, Mexican Sloppy Joe Sweet Potatoes, Mexican Chicken Casserole, and more.

Notes

This recipe makes 1 cup, and nutritional information has been calculated for 2 tablespoons per person.

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 82mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 0.1mg

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Fall is officially here! I know this because not only was it 43 degrees yesterday, but I started pulling out the wardrobe to make it official. My favorite things about fall are the beautiful leaves, football, the start of hockey season, apples, pumpkins, sweaters & boots, chili, etc.

This apple butter combines some of my favorite fall things together—delightful spices, apples, and comforting treats. There is nothing easier than tossing apples and a few other ingredients into a slow cooker and letting it do its job.

What is Apple Butter?

I think the first time I had apple butter was at Cracker Barrel years ago. It’s a delicious spread, similar to applesauce, but thicker, with added spices. I thought it was heaven in a jar!

Once I found out how easy it was to make, I resolved to have it in our fridge at all times! Since apple season is upon us, it’s especially easy to whip up a large batch to keep on hand all through the fall and winter.

Ingredients for Slow Cooker Apple Butter

You only need a few simple ingredients to make this easy apple butter recipe in your slow cooker. Here’s what you need:

• 3 pounds of apples (peeled, cored, and sliced) – I used Gala
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 teaspoons of cinnamon
• ½ teaspoon of freshly ground nutmeg
• ¼ teaspoon of ground cloves
• ¼ teaspoon of salt
• 2 teaspoons pure vanilla extract

Choosing the Best Kind of Apples for Apple Butter

Since making apple butter requires quite a bit of time, choose a softer variety of apples as they cook down more quickly. Fuji apples, Golden Delicious, Braeburn or Gala apples are popular choices for apple butter. I don’t recommend using Granny Smith and similar apples, as they are too firm, and I don’t like using tart apples in this recipe.

How to make Slow Cooker Apple Butter

Making your own delicious apple butter could not be easier!

1. Prepare your apples: Wash, peel, core, and slice your apples. You can do thin wedges or cubes, it doesn’t really matter.
2. Spice it up: Place the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla extract in a medium bowl and stir to combine. Place the apples in the slow cooker and cover them with the sugar and spice mixture. Toss well to fully coat the apples.
3. Cook: Place the lid on the crock pot and cook on low for 8 hours, stirring occasionally, until the apple butter is dark brown and thick. Uncover the slow cooker and cook for 2 more hours, stirring occasionally.
4. Blend: Turn the slow cooker off. Use an immersion blender to puree the apple butter until it is smooth. 
   • If you don’t have an immersion blender, let the mixture cool until just slightly warm, then pour it into a regular blender and puree until smooth.

FAQs

How to store Homemade Apple Butter

Apple butter should be stored in airtight containers such as mason jars. Store it in the fridge for up to 1 month.

Can you freeze Apple Butter?

Yes, this slow cooker apple butter will keep in the freezer for up to one year. Store it in a freezer-safe airtight container. Thaw in the refrigerator before using it.

Is this recipe good for canning?

Canning is a great way to preserve food! You can double or triple this recipe to make a large batch, then follow the instructions from Ball Canning to preserve in jars. 

Can I make this Apple Butter in an Instant Pot?

Yes, you can make this more quickly by using a pressure cooker like an Instant Pot. Since I haven’t actually tried this myself, I recommend you check out a recipe with specific instructions for a pressure cooker!

What are some great uses for Slow Cooker Apple Butter?

Sure, apple butter is a great spread for your toast. But it’s good for so much more than that! Here are some suggestions for how to use up your apple butter:

• Mix it into oatmeal: Stir this into your hot oatmeal and you’ll feel like you’re eating a slice of apple pie!
• Use it in baked goods: Recipes often allow for apple sauce as a replacement for oil, eggs, and butter. Well, you can use apple butter the same way! It helps create moisture and binds dry ingredients together.
• Spread it on bread: spread it on toast, biscuits, cinnamon rolls, muffins, and more!
• Use it in a shake or smoothie: mix it with banana, vanilla yogurt, and some protein for a delicious apple pie smoothie! It also makes a great ice cream topping.
• Charcuterie Boards are all the rage! Use apple butter as a dip for crackers and sliced fruit on your next party board.
• Use it in meals: apples particularly go well with pork chops, and I love it on my sweet potatoes!

Apple Butter Gift Ideas

Apple butter makes a great homemade gift for the holidays!

When the apple butter is completely cool, pour it into a pretty fruit jar and replace the lid. Often you can find fun seasonal jars at the store made especially for gift-giving! Add a ribbon and a gift tag for an easy homemade gift. 

More Apple Recipes

These tasty recipes are full of apple flavor. Try one of these next time:

• Baked Apple Cider Donuts: These apple cider donuts combine all the flavors of fall in one donut. The best part is the apple cider glaze!
• Apple Pear Crisp: Combine two favorite fruits and top them with a delicious oatmeal crumble and you’ve got the perfect fall dessert! Serve it with a scoop of vanilla ice cream or fresh whipped cream!
• Classic Apple Pie: There is nothing better than warm apple pie and a scoop of vanilla bean ice cream to finish off your Thanksgiving meal! (Or any meal for that matter!)
• Zucchini Apple Bread: This quick bread is the perfect combination of sweet and hearty. Serve up a slice with your morning coffee to fill up on the way out the door, or heat up a slice with some apple butter for a filling snack!

Looking for More Slow Cooker Recipes?

Using the slow cooker is the perfect way to get a meal you can set and forget! Try one of these recipes:

• Slow Cooker Beer Chicken Tacos
• Slow Cooker Mexican Lasagna
• Slow Cooker BBQ Pulled Pork Sandwiches
• Slow Cooker Pulled Pork Tacos
• Slow Cooker Scalloped Potatoes

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Slow Cooker Apple Butter

Homemade Slow Cooker Apple Butter with cinnamon, nutmeg, and cloves simmered in your slow cooker. It's perfect over homemade biscuits for a delightful snack!

Course Side Dish

Cuisine American

Keyword Slow Cooker Apple Butter

Prep Time 25 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 25 minutes minutes

Servings 15 servings

Calories 103kcal

Ingredients

• 3 pounds apples* peeled, cored and sliced
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Instructions

• In a medium bowl combine all ingredients except apples. Place apples in slow cooker and cover with sugar and spice mixture. Toss well to fully cover.
• Place lid on slow cooker and cook on low for 8 hours, occasionally stirring until thickened and dark brown.
• Uncover and cook for 2 more hours.
• Turn off and use an immersion blender to puree until smooth. If you do not have an immersion blender, allow mixture to cool until warm then pulse in blender until smooth as you hold the lid down.

Notes

*I used gala apples. This recipe makes a bit more than 1 3/4 cups. Nutritional information has been calculated for 2 tablespoons per person.

Nutrition

Serving: 1serving | Calories: 103kcal | Carbohydrates: 27g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 42mg | Potassium: 109mg | Fiber: 2g | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.2mg

This post was originally published 9/23/14. It has been updated in format and with pictures on 10/10/23.

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From your typical Mexican White cheese dip like you’d find at your local Mexican restaurant, a Baked Mexican Cheese Dip, or your go-to Rotel dip that you find at every football party, I’ve collected plenty of spicy dip recipes. But sometimes you just need a plain and simple salsa recipe! I mean jarred salsa just doesn’t cut it anymore.

So when I discovered Blogging for Books and found a whole book dedicated to salsas, I knew this was my chance.

Salsas and Moles by Deborah Schneider contain over 60 recipes of Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and more.

This book was full of tips on working with chiles and some essential pantry ingredients to have on hand. I love how informative it was and how it breaks down into sections of classic table salsa, hot salsas, moles and enchilada salsas, salsa for tacos, chunky salsas, and botanas. And for those new to making salsas from scratch she includes a guide to fresh and dried chile peppers.

The introduction spoke to me. She said “every Mexican cook…has a special secret salsa recipe.” And this Salsa Casera, which is a simmered fresh tomato salsa has now become mine.

Salsa Without Chips?

So you know how we all like to eat our salsa with tortilla chips? Well, apparently this is not the case in Mexico unless you’re in tourist areas. Now, I love my chips and salsa so I’ll gladly keep that tradition anyway!

Ingredients for Salsa Casera

Gather together your ingredients to make this delicious salsa. You’ll need the following:

• 2 cups of water
• 3 teaspoons kosher salt
• 6 medium tomatillos, husked and washed
• 3 medium Roma tomatoes
•  ½ white onion, diced
• 1 whole clove (optional)
• 4 large cloves of garlic
• 1 jalapeno, stemmed
• 1 chile de arbol, stemmed
• 1 tablespoon minced cilantro (optional)

What if I can’t find a Chile de Arbol or other ingredients?

It is true that some of these ingredients aren’t on the shelves of your local grocery store. Dried chiles aren’t exactly a kitchen pantry staple! If you have a specialty grocery store or one that carries international food, you may have better luck.

You can also order online. There were some neat online resources given in the book for finding certain dried chiles, canned goods, dried beans, and cheeses. I actually have ordered some cheese from one of the places before for some of my recipes.

If nothing else, you can substitute ¼ teaspoon cayenne pepper for the chile de arbol.

How to make Salsa Casera

In a 2-quart saucepan, combine the water, 2 teaspoons of salt, tomatillos, tomatoes, onion, clove, garlic, and chiles. Bring this to a simmer over medium heat and cook gently for about 10 minutes or until the tomatillos are just softened. Be careful not to boil vigorously, or the ingredients may fall apart.

With a slotted spoon, transfer the vegetables to a food processor, draining well. Discard the cooking liquid.

Add the remaining 1 teaspoon of salt and pulse the salsa until it is very smooth, with specks of chile de arbol. This is NOT a chunky salsa.

Cool completely. Stir in the cilantro, then taste and adjust the seasoning as desired.

What is Salsa Casera used for?

This is a very typical salsa that goes well with all kinds of basic Mexican dishes. It is a very mild salsa that you’ll find in most homes throughout Mexico!

Serve this all-purpose table salsa on my Beef Enchiladas or pour it over your own enchiladas or burritos. Some other serving ideas are to add it to scrambled eggs or homemade chicken noodle soup for a little kick and flavor!

How to store your Salsa

Keep your cooked and cooled Salsa Casera in an airtight container. Reuse a lidded glass jar or another container. I don’t recommend plasticware as tomato-based dips and sauces tend to stain them. But if plastic is all you have on hand, spray the inside of the container with some cooking spray and that will help minimize the stains from the tomatoes. I do this for pasta sauces as well!

Can you freeze Salsa Casera?

Yes, you can absolutely freeze salsa! Place it in a freezer bag for up to 3 months. After that, the flavors start to break down.

More Mexican-Inspired Dishes

• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food! 

• You’ll love my Spicy Tequila Shrimp Tacos, stuffed with Mexican Rice and Cilantro Lime Cream.

• This Mexican Corn Salad is dressed in a fresh lime cumin vinaigrette. It’s so good!
• Our Mexican Sloppy Joe Sweet Potatoes are made with ground beef, homemade taco seasoning, and your favorite ingredients for a delicious twist on an old favorite.
• If you love your margaritas, you’ve got to try this Skinny Sparkling Margarita or these tart Frozen Cherry Margaritas.

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Salsa Casera

Salsa Casera is a simmered fresh tomato salsa filled with flavorful spices. Whip up a batch of this, and you might never eat a single bite of your favorite store-bought salsa brand again!

Course Appetizer

Cuisine Mexican

Keyword Salsa Casera

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 servings

Calories 17kcal

Ingredients

• 2 Cups Water
• 3 Teaspoons Kosher Salt
• 6 Medium Tomatillos Husked And Washed
• 3 Medium Roma Tomatoes
• ½ White Onion Diced
• 1 Whole Clove Optional
• 4 Large Cloves Garlic
• 1 Jalapeño Stemmed
• 1 Chile De Arbol* Stemmed
• 1 Tablespoon Minced Cilantro Optional

Instructions

• In a 2-quart saucepan, combine the water, 2 teaspoons of the salt, tomatillos, tomatoes, onion, clove, garlic, and chiles. Bring to a simmer over medium heat and cook gently for about 10 minutes, until the tomatillos are just softened. Be careful not to boil vigorously, or the ingredients may fall apart.
• With a slotted spoon, transfer the vegetables to a food processor, draining well. Discard the cooking liquid.
• Add the remaining 1 teaspoon of salt and pulse the salsa until it is very smooth, with specks of chile de arbol. Cool completely.
• Stir in the cilantro, then taste and adjust the seasoning as desired.

Notes

Author’s Notes: Quick to make and infinitely useful, this very typical salsa is made in every home in every region of Mexico in some form or another. You can use salsa casera as an all-purpose table salsa, and it is ideal for all kinds of basic, home-style cooking (see Serving Ideas). I consider this a very mild salsa, but to throttle back the heat even more, substitute chiles such as Anaheim and dried guajillo for the jalapeño and chile de arbol. Conversely, double the chiles for more kick.

*My Notes: Because it can be hard to find chile de arbol and dried guajillo at most grocery stores I also tried out the recipe by substituting 1/4 teaspoon cayenne pepper.

This recipe makes 2 ¼ cups of salsa. Nutritional information has been calculated for ¼ cup per person. 

Nutrition

Serving: 1serving | Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 780mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.3mg

This post was originally published 4/1/16. It has been updated in format and with pictures on 2/10/23.

Disclaimer: I received this book from Blogging for Books for this review. I did not receive any compensation for this review and all opinions are my own.

Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Book Cover Photograph copyright © 2015 by Maren Caruso

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When I was little I ate everything with Ranch. Okay some days I still do and my kids definitely inherited that habit from me. So why wouldn’t I try to make my own dressing instead of the store bought one with so many preservatives.

And that’s when it hit me – take my favorite dressing and spruce it up. I of course added Parmesan cheese because what is a Hall Nesting recipe without cheese? And stepped up the herb game. I mean this is when the sky is the limit. Use whatever fresh herbs you have on hand. I chose dill, chives, and parsley. But who knows next time it could be oregano, tarragon, and basil!

Just wait til you see the salad coming next week that this Parmesan Herb Dressing goes on. It’s full of baby kale, sun dried tomatoes, artichoke hearts and shaved Asiago. And when I say it’s good – that’s an understatement. My 3 year old son ate it. Yea that’s right a toddler devoured this salad and dressing.

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Parmesan Herb Dressing

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup buttermilk
• 1/3 grated Parmesan
• 3 tablespoons fresh herbs*
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce

Instructions

• Whisk together all ingredients. Chill in fridge until ready to serve.

Notes

I used 1 tbsp of parsley, dill, and chives

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I never did until I was perusing Goose, our go to foodie store up in Indy. They had all these jars of fun homemade spice mixes – a coffee rub, a Cajun spice mix, a Greek spice mix, a taco seasoning, and tons more.

I’ve always bought my spice mixes from Penzey’s and then recently discovered Spiceologist. But making my own seemed like a fun little experiment. Like most things I put it in my “to cook” book (and I remember to make it years later).

So when I began working on my fall recipes specifically my Mexican Sloppy Joe Sweet Potatoes I needed a taco seasoning. And wouldn’t you know it I was out and didn’t even realize it. So like anyone in a pinch I took to my cookbooks on how to make my own.

And after I tried it out how could I go back to the premade stuff when I thought mine was so much better?!

What spice mixes do you like to make at home?

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Homemade Taco Seasoning

Servings 3 tablespoons

Ingredients

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon oregano I prefer Mexican if you have it
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Instructions

• Mix the herb and spices together.

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It’s Valentine’s Day next week yall in case you have forgotten. Now even though John and I don’t really celebrate it -occasionally we decide to put the kids down early and a have nice fancy meal to ourselves. This could include mushroom Risotto or Creamy Madeira Mushrooms and Port Wine Filet Mignon. I know you are thinking okay great where are those recipes?

But if you also visit here often you know the way to my guy’s heart is through breakfast. Both guys technically. So if your guy is like mine you can him over with this Maple Bacon Gravy.

When John and I got married we took a trip to this hunting lodge. And while I am not a hunter – John also knows he can win me over with some food. So while he hunted I got to kick back and relax and talk a bunch with the amazing chef there. One of the dishes he made for us one morning was Maple Bacon Gravy.

Now in the South most people like their gravy with sausage and more pepper. So be fair warned this is a little more on the sweet side. But you can also cut the maple syrup in half if you so desire (but I recommend trying it this way first). And what is gravy without homemade buttermilk biscuits? Even though I’m a Southern girl I had never made gravy or biscuits from scratch until I married John.

So instead of spending oodles of money on your honey (like my rhyme?) surprise your loved one with breakfast in bed with some Biscuits and Maple Bacon Gravy.

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Maple Bacon Gravy

Ingredients

• 8 slices bacon cooked and crumbled (set aside), reserve bacon grease in pan
• 1/4 cup vegetable oil
• 3/4 cup flour
• 1 teaspoon salt
• 1 1/2 teaspoon pepper
• 1 cup whole milk
• 3 cups chicken stock
• 1 1/2 tablespoons maple syrup

Instructions

• Preheat a large frying pan over medium high heat with reserved bacon grease.
• Add vegetable oil and once it is heated within the bacon grease add flour. Stir to fully incorporate. Add in salt and pepper.
• Gradually add milk while continuously stirring. Then add in chicken stock 1 cup at a time while stirring. Whisk until smooth and thickened.
• Stir in maple syrup

Notes

If gravy becomes too thick add a little more milk.

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We have been taken over by germs in our household for the past two weeks and this mama has been going crazy. Luckily hubby, myself and wild man jr are okay. Sweet girl is still on the mends. So the last thing I could think about was cooking much less blogging. Good thing for freezer meals.

But now that I’m better I have been in such a nesting mode lately. I mean hello look at the name of the blog – and no I’m not pregnant. I think I am going through a “fall” cleaning of everything instead of spring cleaning. You should see all the little nooks and crannies I have been organizing. And last fall I had Amelia so I was still wearing maternity clothes. So I have been selling some clothes, donating some, and of course buying a few.

And since it’s my birthday month (yes that’s a thing) I’m going to New York soon! So I might as well do a little clothing shopping there right? Well maybe – I might be too focused on eating and drinking. And heavens just taking a vacation with John. This will actually be our first one without family, friends or kids since our honeymoon crazy right?

Speaking of crazy – if you have noticed some of my weekly dinner menus lately I have been a little honey mustard crazy. Honey Mustard Pretzel Chicken, Honey Mustard Brussels Sprouts and now this dressing. This is all quite comical to me since mustard used to be one of the things I could not stand. Now I still don’t care a ton for plain mustard on sandwiches or burgers kind of thing but mixed in I am starting to take a fancy to. What are your thoughts on mustard? Specifically Honey Mustard – okay Honey Mustard Dressing – it’s my new favorite!

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Honey Mustard Dressing

Ingredients

• 1/4 cup honey
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 3 tablespoons Dijon mustard
• 1 tablespoon coarse ground mustard
• 1/2 tablespoon white distilled vinegar

Instructions

• Mix all ingredients together until they are fully incorporated.

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Originally posted July 18, 2013 – Most of my bowls in the kitchen are green, same with a lot of small appliances – blender, mixers, etc. You get the point. It’s always been one of my favorite colors – specifically lime/apple green. Well except for that time in elementary school where my favorite color was brown…Ya I didn’t want to have the same favorite color as everyone else. That was also the time I wore all black. Oh man I am not ready to have a daughter.

Speaking of daughter – Amelia’s nursery is coming along! I’ll show pictures next Friday Feedings. But with 10 weeks to go it only took having a dinner party of 14 people from John’s work over to get my butt in gear. Which is a good thing since I have been a slacker on anything to do with her nursery.

And cooking for 14 people that is no joke! I have done Thanksgiving before with my family so 9 people give or take, but I only contributed about 3 dishes. I made 2 appetizers (Baked Mexican Dip & White Queso), 3 Entrees (Beef Tamales, Creamy Chicken Enchiladas, and Mexican Pie), a Taco Station with Shrimp and Steak and a Margarita Bundt Cake. Whew!! Luckily I had some amazing friends get there a little earlier to help me.

But you didn’t come here to listen to my love of all things green or Mexican did you? Even though this Basil Pistachio Pesto is a pretty shade of green don’t you think?

What do you like to do with pesto? Throw it on some pizza, some pasta, a burger or just slather it on some bread?

I stepped outside the normal basil pesto box a while ago when I created kale pesto. But decided I wanted all the flavors of the traditional pesto with an extra zing. And that is exactly what these pistachios add to it. To top it all off this pesto was truly a labor of love since the basil came from our garden.

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Basil Pistachio Pesto

Ingredients

• 2 cups basil leaves
• 1 garlic clove
• 1/4 cup shelled pistachios
• 2/3 cup olive oil
• 1/2 cup freshly grated Parmesan

Instructions

• Combine the basil, pistachios, and garlic a food processor. Lightly pulse until coarsely chopped.
• With the machine running, gradually add olive oil, blending until the mixture is creamy.
• Stir in the Parmesan.

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I am all about dips, dressings, sauces…you get the drift. I don’t know what it is but they always seem to make a meal or snack better.

I can’t remember the first time I had this sauce but I am sure it was at the little hole in the wall gyro place Mama and I used to go to in Marietta. Speaking of gyros we had some yesterday from Which Wich that opened this week right by our house. Have you been there? Pretty cool place!

A couple of months ago John and I were craving burgers so I went to Fresh Market to buy some ground lamb which was on sale. I thought how perfect Greek burgers would be. So besides adding a few other ingredients I knew I wanted to make this sauce. And it was great. Since I could not perfect the picture of that burger the recipe got buried in my recipe notebook…aka what I like to call the black hole.

Recently though I was craving ranch dressing to go with some baked potato chips (yes a guilty pleasure of mine). But instead I opted for a healthier snack and pulled out the ol’ recipe notebook and found my scribbles for this Greek yogurt cucumber dip to pair with some pita chips…It’s all about balance right.

This sauce is super easy to make and can go perfectly with wraps too – wait til you see what I got coming up later this week so the extra sauce does not go to waste.

Menu of the Week

Mediterranean Wrap with Tzatziki

Pork Chops with Roasted Vegetables

Asian Chicken Meatballs with Pad Thai

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Tzatziki

Servings 2 cups

Ingredients

• 1 1/2 cups Greek yogurt
• 1 tablespoons fresh dill
• 1 garlic clove
• 1 cucumber
• 1 tablespoon lemon juice

Instructions

• Peel the cucumber and cut in half. Scoop the seeds out with a spoon. Roughly chop the cucumber.
• Place all ingredients into a food processor. Process until semi smooth.
• Serve with pita or vegetables.

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May is National Grilling Month which is perfect for our family because that means I will prepare a few sides and enjoy a glass of wine (well in 3 weeks that is) while John fires up the grill. This time I got to be more of a participant in the main course.

When I was asked to create a barbecue sauce using Four Roses Bourbon I jumped at the opportunity. And you know John did not discourage it since bourbon was involved.

Even though I am from the south I rarely ate barbecue – why? I guess I just craved other things. When it was John’s turn to choose the place to eat at he would always choose BBQ. 9 months ago things changed. Once I found out I was pregnant this baby could not crave enough BBQ! All I wanted was herb cornbread, coleslaw, baked beans, mac and cheese, and BBQ – all the time! I would say he is already just like his Daddy.

When trying to decide what I wanted to put into making a homemade barbecue sauce I decided to add honey and brown sugar to bring out the sweetness. And since I am not a big fan of the tangy vinegar based sauces I chose to leave out the apple cider vinegar, but I did add a small amount of dry mustard to add a little bit of contrast.

As for the bourbon I used Four Roses Single Barrel Bourbon. It has a robust full bodied flavor with a fruity aroma. The hints of plum and cherries make me want to use it again and try recipe testing a plum bourbon marinade for chicken. What do you think?

I chose to use quail to slather this sauce on as well as an herb rub rack of ribs (not pictured because we consumed them waiting for the quail to cook).

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Four Roses Honey Bourbon Barbecue Sauce

Ingredients

• 1/4 cup light brown sugar
• 2 cups ketchup
• 3 Tablespoons honey
• 1/2 c. Four Roses Bourbon
• 1 teaspoon dry mustard

Instructions

• Add all ingredients to a small saucepan.
• Allow to simmer for 15 minutes, stirring occasionally.

Disclaimer: Compensation was provided by Four Roses Bourbon. All opinions expressed are my own.

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