Enchilada Sauce


This is one of those things you never knew you could make so easily. I always though enchilada sauce would be difficult to make, but it’s not! Depending on the chili powder you use, the sauce may look brown, but the taste is awesome.

2 T Oil (I used grapeseed, just make sure it has a neutral taste)
2 T Flour
4 T Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cumin
1/4 tsp Oregano
2 cups chicken or vegetable stock

Heat oil in a small saucepan.
Add flour and stir together for about a minute.
Add the seasonings.
Gradually whisk in the stock.
Simmer for 10-15 minutes until thick

Use less chili powder if you don’t like heat.
The sauce will thicken up when refrigerated.

Recipe taken exactly as is from Gimme Some Oven


Thai Inspired Peanut Lime Ginger Sauce


Peanut Lime Ginger Sauce

This sauce is the a copy cat of the Peanut Ginger sauce you get in bottles. It’s delicious, but I’m too much of a snob to buy sauce in a bottle. I’ve been making this for a couple years, never using any precise measurements, and it always comes out amazing. I recently went wild and added some sriracha, so feel free to play around with what you like.

Peanut Butter
Lime Zest
Lime Juice
Freshly grated Ginger
Minced garlic
Sriracha (optional)

Add the first 5 or 6 ingredients to a bowl
Add a little bit of water and wisk, adding water until you like the consistency
Taste and add adjust ingredients as necessary

Curry Coconut Peanut Dressing


IMG_1019There is something about coconut milk that is ridiculously addicting.

1 c coconut milk (make sure it’s the real kind, not the drinking kind)
3 T Peanut Butter
3 T Fresh Lime Juice
1 T Curry Powder
1/2 tsp salt

Add to a bowl and whisk until smooth
Refrigerate to thicken up.

Recipe courtesy of The Roasted Root.

Gravy Without Meat Drippings


IMG_0947This worked out really well to make gravy without having any drippings on hand. The only thing I would have done differently is to reduce the broth first so the flavor would be more concentrated.

1/2 stick Butter
2 tbls Flour
1 cup Broth – I used beef, but you can use anything you like
1 tbls Cream of Milk

Melt the butter and add the flour.
Wisk to remove the lumps and let the flour cook for a minute or two.
Wisk in the broth and let it simmer for about 5 minutes
wisk in the cream or milk and add salt to taste.

This can be made and refrigerated ahead of time. As it cools, it becomes gelatinous. Once it’s reheated it goes back to a normal consistency.

Recipe inspired by Chocolate Moosey.

Ranch Dressing



Super simple dressing to whip up if you have ranch seasoning ready to go.

Ranch Seasoning
Plain Yogurt (I use Greek, but anything should work)
Water, if needed to thin out the dressing

Put some yogurt in a jar.
Add water if needed to get the desired consistency.
Add in ranch seasoning to taste.
Mix it all together.

I use Greek yogurt because I think it’s creamier and has a better mouth feel that other yogurt. If you’re ever in the mood for a thick and creamy dressing, this is the base to use.