Cuisine: American

Cindy’s Marinara Sauce

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 Cindy's Marinara Sauce
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Course Condiment
Cuisine American
Servings
servings
Ingredients
Course Condiment
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Roast the garlic. Preheat oven to 400F. Remove as much of the papery cover from the garlic head as you can. Cut the top of the garlic head so that each clove is exposed. Drizzle olive oil over the exposed cloves. Wrap the garlic head in foil so that it is complete covered but not compressed, and will sit upright on a baking sheet. Bake in the oven for 30-35 minutes or until it is soft.
  2. While garlic is roasting, cook the tomato sauce in a small pan just warm enough to simmer gently. Cook until reduced to 1/3-1/4 original volume.
  3. In large sauce pan, add olive oil and heat until the oil is hot and shimmering. Add chopped onion and cook until softened and just starting to brown. Add the roast garlic cloves and crush them slightly in the pan. Add crushed tomatoes.
  4. Add herbs to taste. You can use dried or fresh. I use 3-4 sprigs of thyme, about 2 sprigs of oregano, and around 6 basil leaves. You can always add more. after it has cooked for a few minutes. I did not chop the herbs because I blend the sauce once it's done cooking, but if you don't intend to blend, you should probably chop the herbs finely.
  5. Let simmer slowly, stirring frequently, for about 20-10 minutes. Taste a couple of times to see if you need more herbs. Salt and pepper to taste.
  6. The sauce is now ready to serve, unless you want to blend it until smooth.
  7. CAUTION: Blending hot items is NOT recommended, and can be dangerous, and the lid can pop off and hot liquids can fly around. And yes, they can burn! You should probably give the sauce a few minutes to cool before you blend. Depending on the size of your blender, you may need to blend it in two batches.
  8. Pour the sauce back into the sauce pan and rewarm before serving. I like to add the salt and pepper at this point, since now the tomatoes and herbs have had plenty of time to cook together.
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Nutrition Facts
Cindy's Marinara Sauce
Amount Per Serving
Calories 60 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Sodium 175mg 7%
Potassium 356mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 2g 4%
Vitamin A 10%
Vitamin C 13%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Peanut Butter Dip and Fruit Slices

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 Creamy Peanut Butter Dip and Fruit Slices
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Course Condiment
Cuisine American
Servings
Ingredients
Course Condiment
Cuisine American
Servings
Ingredients
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Instructions
  1. Mix all the ingredients in a bowl. Serve with sliced apples, pears, bananas, strawberries, or grapes.
  2. Store unused portion in the fridge.
Recipe Notes

From Jenny Sugar, POPSUGAR Fitness

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Ambrosia Salad

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 Ambrosia Salad
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Course Dessert, Side Dish
Cuisine American
Servings
servings
Ingredients
Course Dessert, Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Fold sour cream into Cool Whip in a large serving bowl.
  2. Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
  3. Serve immediately or refrigerate until serving.
Recipe Notes

Author: Trish - Mom On Timeout

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Ice Cream

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 Ice Cream
While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it’s not a necessity. Here’s how to make do without one: (Nutrition info for maple bourbon w/out bacon)
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. (and bourbon and maple syrup for maple bourbon ice cream) Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this. Place the cold mixture into the cold pan.
  3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
  4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
  5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.
Recipe Notes

Chocolate Ice Cream Variation: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.

Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips.

Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.

Maple Bourbon with Candied Bacon: After straining mixture in step 1, add 1 1/2 C maple syrup, 1/4 tsp. sea salt, and 4 Tbsp bourbon.  Stir until fully incorporated. Continue with recipe.  Add 4-5 strips of bacon or candied bacon, finely chopped, during the last mixing session. (Or have some to sprinkle on top)

**Chocolate Cherry Cordial:  (Haven't tested yet!!)  After straining mixture in step 1, add 1 cup semisweet chocolate chips, 4 Tbsp (booze, lots of options, maybe cherry flavor?), maybe substitute cherry extract for vanilla? Serve with maraschino cherries.  (If extract doesn't work, add ~5oz. of chopped cherries)

You can substitute 3/4 C milk and 1/4 C heavy cream in place of half and half

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Nutrition Facts
Ice Cream
Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 106mg 35%
Sodium 117mg 5%
Potassium 86mg 2%
Total Carbohydrates 39g 13%
Sugars 28g
Protein 3g 6%
Vitamin A 12%
Vitamin C 0.5%
Calcium 11%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Broth Brown Gravy

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 Beef Broth Brown Gravy
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Course Condiment
Cuisine American
Cook Time 10 minutes
Servings
Ingredients
Course Condiment
Cuisine American
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. In a medium sauce pan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and worcestershire sauce.
  2. In a small bowl whisk together cold water and corn starch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened.
  3. Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again to make sure it's just right. Serve hot over your favorite meats or potatoes.
Recipe Notes

This recipe makes about 2 cups of gravy and can easily be doubled or even tripled if you use a large sauce pan.

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Buttermilk Brined Chicken Thighs


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 Buttermilk Brined Chicken Thighs
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
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Instructions
  1. Combine buttermilk, salt and pepper in a bowl or resealable plastic bag. Mix the salt and pepper in, then add the chicken. Seal bag or cover bowl and refrigerate for 2 hours to 2 days.
  2. Remove chicken from brine. It can then be roasted in the oven at 425F for ~20 minutes, or grilled, or breaded and fried. Internal temperature should be 165F.
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Tequila Sunrise Cocktail

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 Tequila Sunrise Cocktail
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Course Drink
Cuisine American
Prep Time 5 minutes
Servings
Ingredients
Course Drink
Cuisine American
Prep Time 5 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Fill a highball glass with 1 1/2 cups ice and set aside.
  2. Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle.
  3. Stir before drinking.
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