3 fresh peaches sliced (I like the skins on, if you don’t go ahead and peel them.)
1/2 cup brown sugar
1/2 cup water
1 tsp almond extract
1 tsp black walnut extract
Simmer on stovetop until peaches are fork tender. Serve over the top of bread pudding or ice cream.
Ingredients:
1/2 cup lowfat mayonnaise
1/2 cup greek style yogurt or nonfat sour cream
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
This is a staple in my kitchen pantry. So very good, the smokey type hot is wonderful on sliders,pork sandwiches,pork tacos and even with my very own Shrimp and Crab Cakes!
Mustard Tarragon Butter Sauce
for a lower calorie version read further on.
Serve with Grilled Chicken or Broiled Fish or Asparagus over mixed gourmet greens.
Good for you!
8 oz butter or 1/2 olive oil and 1/2 butter
3 T minced shallots
½ cup dry vermouth
4 T heavy cream
1.5 oz Glace de Poulet Gold (condensed chicken stock)
¼ t Dijon Mustard
½ tsp chopped fresh tarragon leaves or 1/2 tsp of chopped sage and I hear fresh thyme is equally delicious. Choose one.
Salt and white pepper
Variations: you can add sauted onions (1 small yellow onion) and you can also add 1 cup sauted mushrooms.
Melt 2 T butter in a skillet over medium-high heat. Add shallots and sauté until transparent. Add vermouth and reduce until almost all liquid is evaporated. Pour in cream and boil to reduce by half. Whisk in the Glace de Poulet Gold until dissolved. Add mustard and tarragon then reduce the heat to low and whisk in remaining butter 1 T at a time, stirring constantly to incorporate each addition. Season to taste with salt and pepper and serve.
If you want a reduced calorie version, try this:
Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce) only 271 calories per serving according to cooking light.
3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.
Want a faster and lighter calorie version for a marinade? Try Val Fender’s version from bling.
So good on grilled chicken. Amazingly tasty flavor, but not overpowering. Works well as a marinade and grilling sauce.
Prep time 5 minutes
Cooking time 2 minutes
Servings
Ingredients
1 cup buttermilk
1 Tbsp leaf dried tarragon
1 cup Dijon mustard
2 Tbsp chopped dried parsley
pinch salt
Instructions
Combine buttermilk and tarragon in small sauce pan over medium heat. Heat just until the buttermilk is warm but not hot. Remove from heat. Add mustard and parsley and whisk to combine. Allow to cool before putting over raw meat. Store in airtight container in the refrigerator.
My mom made gravy. Gravy with fried chicken especially.Â
Once the chicken was done, mom would add 1/4 cup flour to the oil in the frying pan. Stir the flour in the grease until it is brown. It will brown nicely, stir constantly so it will not burn. Once the flour has browned to the color you like, add 1 cup water all at once and stir constantly. (If you add the water bit by bit, your gravy will get lumpy.) As the gravy thickens, add 1 cup milk, stirring constantly. Add salt and pepper to taste. Ahhhh – this stuff is good.
If you want to make sausage gravy, just start browning sausage and then make gravy from the drippings. Serve with Baking Powder biscuits, fried potatoes and scrambled eggs for a hearty breakfast buffet.Â
Make your spouse feel like he is on vacation. Serve him this breakfast on a weekend, and he will adore you.
Peel and slice 2 Red Delicious Apples
1/2 Cup Chardonnay
1/2 Cup Maple Syrup
Simmer apples in Chardonnay until fork tender. Add Maple Syrup, warm. Lastly add fresh blueberries.
 As if yet, I have not made my own ketsup, but this makes me want to because you get to control the flavors. Hmmm, am I a control freak? Perhaps.Â
1 sliced onion
2 sliced tomatoes
2 T balsalmic vinegar
4 T brown sugar
1 tsp Thyme
1 tsp ground black pepper
1 tsp salt    Â
Saute onions until they are translucent, add fresh tomatoes, 
brown sugar, vinegar, thyme, salt and pepper.
Enjoy
Put three pint jars or six half pints (or some combintion thereof) in your canning pot and bring to a boil.
Combine fruit and sugar in a heavy, non-reactive pot. Bring to a boil and let bubble for a good twenty minutes, occasionally skimming the foam from the surface of the fruit as it develops. Add the pectin and boil for another five minutes. You want to cook it until it looks like boiling sugar – thick and viscous.
Kill the heat, fill your jars, wipe rims, apply the lids and rings and process in the hot water bath for 10 minutes. Remove jars from water and let cool on the countertop. When the jars are cool (I typically wait until overnight), remove the rings and test the seal by picking the jar up by the lid. If it stays put, your jars are good to store indefinitely.
I love the flavor of sour cherries, so I didn’t add a drop of extra flavor to this jam. However, you are welcome to spice things up with cinnamon, nutmeg, cardamom, vanilla or orange (or anything else).
This recipe is from “Food in Jars”
I am getting hungry. This can be added to pork gravy for a perfect sauce for tenderloin or pork chops!
Great as the base for Potatoes Au Gratin, or for Chicken pot pie
LEMON SAFFRON CREAM
1/2 tsp. minced shallots
1 tbsp. butter
1 c. heavy cream
Pinch of saffron
Lemon segments with peel
Salt & white pepper to taste
Splash white wine or sherry.
Use with your AuGratin recipe and kick it up by using sweet potatoes, turnips and Yukon Gold potatoes.
In preheated saute pan, heat butter and saute shallots until clear. Add saffron. Splash pan with wine or sherry and reduce liquid by half. Add cream, salt and pepper. Let all reduce. Add lemon segments. This sauce works perfectly with scallops, shrimp or, even crabmeat. Serve over pasta, rice or just as a sauce garnish.
Start with a base of purchased BBQ sauce, add soy sauce, and brown sugar and balsalmic vinegar. Heat to blend to taste. Coffee adds a great base note to many soups and sauces.
If you want to build from scratch, you need to make a tomato bbq sauce, then add the other ingredients.
Liquid smoke, salt and pepper, red pepper flakes.
The final consistency needs to be sticky so it sticks to the meat.
Sharp and Sweet.
When all else fails, reach for the Sweet Baby Ray’s from your local grocery.