Concocting luscious dips with Greek yogurt is one of my favorite cooking pastimes – almost it’s own little mini-cooking project for me. This recipe gets me excited because it has avocados (one of my favorite foods) and it goes great with pretty much any Mexican meal – which made it a huge hit with my family! Another special feature to this sauce? Once you’ve enjoyed it for dinner, it morphs into a dip – just add another scoop of Greek yogurt to thicken it up a bit.
A quick Romesco sauce makes the most delicious topping for steak, as well as grilled chicken, roasted shrimp or a appetizer plate. I love my version because you get to skip the roasting of the peppers and instead just crack open a jar. You definitely need a food processor to whip this sauce up, but it couldn’t be easier to pull together, and keeps great in the fridge for up to a week. Perfect for a Spanish-inspired dinner!
There are lots of Romesco recipes that call for red peppers and tomatoes...I developed this one to be simple and quick (hello jarred roasted red peppers) and add a little punch to lots of different meals. Happy cooking!
¼ cup Olive oil
½ cup Almonds, slivered
3 tsp Garlic, minced
½ tsp Paprika, smoked
1 (16 oz) jar Roasted red peppers, drained
2 tsp Sherry vinegar
½ tsp Kosher salt
Heat the olive oil in a small skillet over medium heat.
Add the almonds and cook, stirring often, for 3-5 minutes, or until golden.
Add the garlic and smoked paprika and cook, stirring constantly, 1-2 minutes.
Transfer skillet ingredients to the food processor.
Add the red peppers, vinegar and Kosher salt and blend until almost smooth.
Transfer to a bowl and cool to room temperature.
Serve right away or store in the fridge for up to 5 days.
Concocting sauces is a particular passion of mine. A simple sauce transforms an ordinary dinner into a special meal. The one constant of WKC sauces is you need Greek yogurt as a creamy base and some fresh herbs for flavor – then you can let your imagination run wild. Loving your leftovers is not only for how to reuse your protein, what about how to adapt a sauce to a second dinner later in the week? This sauce is the perfect compliment to the Grilled Sesame Tuna and the Wasabi Sheet Pan Flank Steak…try both recipes this week!
Marinara sauce is one of the easiest things to make, and takes just a few minutes to put together. Toss with pasta, top a pizza…with a jar in the fridge you always have an answer to the “what’s for dinner” question.
I know a lot of marinara recipes call for whole tomatoes that you crush by hand. I like to skip that skip entirely, keep things simple and just buy crushed tomatoes. This recipe makes a big batch that you can store in some repurposed glass jars, remember that tomato sauce stains plastic, so stay away from tuperware for this recipe. Happy cooking!
½ cup Olive oil
12 tsp Garlic, minced
2 tbsp Oregano, dried
1 tsp Kosher salt
4 tbsp Tomato paste
4 (28 oz) Crushed tomatoes
¼ cup Sugar
Heat olive oil in a large saucepan over medium heat.
Add the garlic, oregano and kosher salt and cook until garlic begins to brown, 3-5 minutes.
Add tomato paste and continue to cook for 3 more minutes.
Add crushed tomatoes and sugar. Stir well and lower heat to simmer.
Simmer for at least 30 minutes and up to 1 hour, depending on the amount of time you have.
Serve immediately or store in the fridge for 1 week. You can also freeze the sauce for 1 month.
Delicious sauces are one of my favorite things to play around with…I just love experimenting with different flavors and seeing the finished result. I have to say this sauce is one of Jeff and my stand-outs – it is soooo good and tastes healthy and clean (which of course it is)! People don’t often think of flank steak as a leftover dinner candidate, but with a little planning you can make two amazing dinners. The key is to make sure you cook your back-up flank steak more rare, it will cook in the microwave when you are re-heating your dinner plates and you don’t want it too well done.
The soy and sesame oil give this sauce an Asian-inspired flavor, but don't let that limit your imagination. Thin this sauce with a little water to transform it into an amazing vinaigrette for lettuce wraps and salads, it would also be a great addition to fish or chicken. You can whisk this sauce up in a bowl, but I find it so much faster and easier to just toss everything in the food processor. Happy cooking!
1½ lbs. Flank steak, scored (see note)
½ Red onion, small, minced (about ¼ cup)
½ cup Cilantro, minced (this doesn't need to be an exact amount)
¼ cup Brown sugar, light
6 tsp Garlic, minced, divided
2 tsp Coriander, ground
1 tbsp Sesame oil
½ cup Soy sauce, low-sodium, divided in half
¾ cup Canola oil, divided
Suggested accompaniments - lettuce for wraps, tortillas, cut up vegetables, slaw
In a small bowl combine ¼ cup soy sauce, ¼ cup canola oil and 4 tsp garlic, mix well. Place flank steak in a Ziploc bag and pour marinade over the steak. Let stand at room temperature for 30 minutes or refrigerate up to overnight.
If refrigerating overnight, let come to room temperature for 30 minutes before proceeding.
Spray grill or grill plan with canola spray and heat to medium.
Place red onion in the food processor and pulse until finely minced. Next add the cilantro and pulse to minced as well.
Add brown sugar, garlic, coriander, sesame oil and soy sauce and pulse until well-blended.
Finally add the canola oil and pulse until emusified. Set aside.
Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Thinly slice against the grain. Top with the cilantro sauce.
To score your flank steak, place the flank steak on a cutting board, then use the tip of a sharp knife to make several shallow cuts into the surface of both sides of the steak in a diamond pattern. Try to make each cut about 1⁄4 inch (0.6 cm) deep. If you can, cut against the grain of the meat.
The dressing can be used right away or stored in the refrigerator for up to 5 days.
Lots of trial and error finally led to the creation of this incredible sauce. Peanut sauce is one of those recipes that should always work, but at times it’s too thick, too spicy or too bland. My version is peanut perfection – the blend of soy sauce, rice vinegar and ginger is over the top with a hint of honey in every bite. It’s delicious slathered on chicken and all the kids love this dinner. I like to keep a big jar in the fridge to add to lettuce wraps, stir fries…you name it, this sauce makes your meal even better.
Consider this sauce a fridge staple and the starting point to so many meals. You can toss chicken, shrimp, pork or beef in a simple Asian marinade and make your meal special and so much yummier serving this sauce on the side. As a dipping sauce for summer rolls or thinned with out with lite coconut milk it becomes a delicious salad dressing or sauce for noodles. Happy cooking!
1½ cup Peanut butter, creamy
¾ cup Soy sauce, low-sodium
¼ cup Rice vinegar, unseasoned
¼ cup Honey
¼ cup Canola oil
3 tbsp Ginger (I use the ginger in a tube, but you can grate fresh)
Mix all ingredients in a small bowl and whisk until smooth. Add 1 cup warm water and continue whisking until well combined.
This sauce is a personal favorite of mine, I just have a weakness for any Southern-style sauce with pickle relish! You can whisk all of the ingredients together, but I find it easier to just throw everything in the food processor and pulse a few times. I store this sauce in a Mason jar and it keeps great for a week or two in the fridge. In our house we slather it on leftover chicken, pork...it's also a delicious sandwich spread. Happy cooking!
⅔ cup Mayonnaise (I use Duke's)
⅔ cup Greek yogurt, whole milk
⅓ cup Dijon mustard
⅓ cup Coarse mustard
4 tbsp Sweet pickle relish
2 tsp Worcestershire sauce
2 tsp Minced garlic
Put all ingredients in the food processor and pulse to combine.
Serve right away or store in the fridge for at least a week.
I love experimenting with barbecue sauce recipes. It’s one of the easiest things to make, your house smells amazing, and you have this delicious condiment in the fridge to jazz up all sorts of lunches and dinners. This is the sauce I make as soon as the season for grilling and smoking arrives – the secret is the beef broth – it adds such an interesting and tasty flavor.
This is my classic version, the one I return to year in and year out. My version makes a lot because I love having extra mason jars full of it in the fridge. I use it to make my barbecue chicken, mix it in with pulled pork and serve it with brisket. Happy cooking!
4 cups Ketchup
1½ cups Beef Broth
1 cup Apple cider vinegar
3 tbsp Worcestershire sauce
10 tbsp Light brown sugar
2 tbsp Ground mustard
2 tbsp Garlic powder
2 tbsp Onion powder
1 tbsp Paprika
Add all ingredients to a large saucepan / small stockpot.
Whisk throughly to combine.
Heat over low heat, once the sauce begins to bubble, reduce to low, stir and simmer for at least 20 minutes or as long as 1 hour. The longer the sauce simmers the more the flavors meld and deepen.
This humble little Mason jar doesn’t look like much, but inside is the most addicting and delicious sauce ever! The older boys, Jeff and I drizzle this on everything! I started working on this recipe to serve with brisket and pork a few weeks ago when we used our smoker for the first time. Since then I have made it each time we barbecue. In my weaker moments I like to dip ripple potato chips in it!
This sauce has become a staple in our fridge! Aside from tasting great with all type of barbecue it is also amazing on grilled chicken and beef. Happy cooking!
1 cup Mayonnaise
½ cup Greek yogurt, plain
¼ cup White wine vinegar
1 clove Garlic, minced (or 1 tsp minced garlic from a jar)
2 tbsp Spicy brown mustard
2 tsp Horseradish cream (see note)
1 tsp Sugar
1 tsp Kosher salt
Stir or blend in a food processor all ingredients until smooth.
Store in the refridgerator for up to a week.
Do not change the mustard - the spicy brown is so important to the flavor, any other mustard would not work. If you do not have horseradish cream (that's the kind you put on sandwiches), then you can use regular prepared horseradish but I would start with 1 tsp and taste before adding another tsp - the taste is much stronger. I love to swap Greek yogurt into everything, but if you prefer, add an additional ½ cup of mayo instead. Sour cream would also be a great swap.