Shocker, it is another raspberry recipe haha. I wanted to use my overflow of raspberries in some different ways other than just in sweets, so I decided to take on a vinaigrette. I do a ginger soy dressing that I really enjoy so I just used that recipe and removed a few items and added a few in its place in hopes that it would resemble a vinaigrette. Cracked black pepper was added in as I love the bite of it with berries, and I do believe it worked out quite well.
I once again have used my Blendtec for this, but you can use whatever you have on hand (hand mixer, blender etc.). This recipe is good for about 4 mason jars full, so you can make some for yourself and share a little with friends.
Raspberry & Black Pepper Vinaigrette
2 cups olive oil
½ cup apple cider vinegar
½ cup balsamic vinegar
1 clove garlic
1 tbsp fresh chopped parsley
1 tbsp fresh chopped basil
¼ cup agave nectar syrup
1 tbsp lemon juice
½ tsp salt
1 tsp cracked black pepper (or more if you want it to have more bite)
1 cup raspberries
1. Add all ingredients together and blend till smooth.
2. Run through sieve to rid of the seeds. And enjoy.
Now, you can always buy canned cranberry sauce, but just tastes so much better when you can make it yourself and it is so very easy. Cranberry sauce is a requirement for me with my turkey on the holidays. I also put it on my leftover turkey sandwiches with some mayo and havarti…yum.
Here is a super easy recipe for you, it takes about 15-20 minutes. I don’t like my cranberry sauce too sweet, so the recipe below reflects that, but you can feel free to adjust that amount as you please.
10 oz. cranberries
½ cup sugar
1 cup pineapple juice
1. In a saucepan, dissolve the sugar in the pineapple juice over medium heat.
2. Stir in the cranberries and cook for about 10 minutes. Remove sauce from heat and pour in bowl. Store in fridge.
I love my vegetables, but sometimes they need a little facelift to change things up. I’m always looking for different ways to serve them so why not a zucchini & carrot cake? The inspiration behind this idea came from a potato latke, which are a tasty fried potato cake treat. Unfortunately potato latkes are not particularly friendly to the old waistline, so I made a version with some healthier veggies and left the frying out of the equation.
These are great on their own, but I made a dill yogurt topping to go with these cake creations and highly recommend you do the same.
Zucchini & Carrot Cakes
1 medium zucchini
1 medium carrot
1 egg, beaten
1 tbsp flour
½ tsp garlic powder
1 tsp seasoning salt
½ cracked black pepper
Dill yogurt topping:
½ cup plain non fat yogurt
2 tsp dried dill
½ tsp granulated sugar
½ tsp garlic powder
1. Preheat oven to 375º. Grate zucchini and carrots. Squeeze out excess liquid with a paper towel.
2. In a bowl mix grated veg with egg. Stir in flour, garlic powder, seasoning salt and pepper.
3. Form into 4 patties. Place on a lightly greased baking pan. Bake for 15 mins, flipping halfway.
4. While cakes are baking, mix all ingredients for the dill yogurt topping in a small bowl, chill till ready to use.
Making my own bbq sauce definitely got me nervous at first, but I ended up being super pleased with the results. What also got me so excited is that I can totally see that just by tweaking a few ingredients here and there, that you could potentially create tons of different flavours. For my first go at it I used a mesquite liquid smoke and my result was smoky, sweet, tangy goodness.
This is the classic, super easy recipe for hot wing sauce and includes only 2 ingredients that I always have on hand (franks red hot and butter). Now, I used Franks in this, but I promise that for next time I am going to attempt to create my own hot sauce. Pictured below is my Oven Baked Crispy Wings tossed in the hot sauce.
Easy Hot Wing Sauce
Equal parts Franks Red Hot sauce and
Equal parts butter
* Use as much as you need, but note that a little bit goes a long way. You will be surprised by how much 2 tbsp of each takes you.
1. Melt butter
2. Mix hot sauce and butter together. Toss wings in sauce