De Nigris Wins 2017 SOFI Silver Award

How to Make Buttermilk Ranch Dressing When You Are Out of Buttermilk

Salads, Sauces | April 27, 2017 | By

There is a reason why most grocery stores do not stock gallon jugs of buttermilk and in multiple brands. Usually there is only a pint or quart size offering and just one brand. It is an acquired taste, clearly. It is also used sparingly in most recipes.

Of course, in the pockets of the country where soaking chicken overnight in buttermilk is pretty much a weekly Sunday ritual, buttermilk may very well be stocked in twin-packs in Sam’s Club or Costco.  For the rest of us, we make do with a quick jaunt to the store when a recipe calls for it and its addition is critical.

But what do you do when you can’t make that quick jaunt or, even if you could, you don’t want to spend the time, money, and effort to run to the store for one ingredient?

You make your own “mock” buttermilk, that’s what you do.

This recipe uses everyday whole milk with the addition of white vinegar to create a buttermilk substitute that marries deliciously with ranch dressing ingredients.

I dare you not to lick the bowl.


Makes approximately 1 cup of salad dressing


  • ¼ cup plain whole milk
  • ½ teaspoon De Nigris organic white wine vinegar
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1/4 teaspoon sea salt
  • 1/8th teaspoon black pepper
  • pinch red pepper flakes
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon fresh dill, minced
  • 1 teaspoon fresh flat parsley, minced
  • 1 teaspoon fresh chives, minced


1. Mix milk and vinegar in small bowl and let sit for ten minutes until milk has a slightly curdled appearance.

2. Add remaining ingredients to a separate bowl and whisk until fully incorporated. Add milk/vinegar mixture and whisk.

3. Serve on salad, vegetables, or whatever your heart desires.

4. Store covered in the fridge for up to 3-4 days.

5. Enjoy!

Post by The Women Bloggers member and De Nigris friend Lyndi Fultz who writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie

Blender Barbecue Sauce

Family, Holiday, Sauces | April 9, 2017 | By

If you’re anything like me you are likely counting down the minutes until you can officially start grilling season. For those of us in the South that time is now – it’s not too hot, the breeze is cool, and it’s always a welcome treat to get outside and smell the unmistakable aroma of meat and vegetables cooked over an open flame.

I am of the mindset that if you have a really great ingredient to start with (i.e., a good cut of meat or fresh, seasonal produce) then preparation really shouldn’t take that long. I also think that the amount of condiments needed to enjoy perfectly cooked food should be minimal.


I’m a huge fan of a good barbecue sauce, and there really isn’t anything that compliments grilled or smoked food better than a thick, rich and sweet-tangy sauce. Even better? Knowing all of the ingredients going said sauce! This version is so simple and easy to make that you really can’t go wrong. I make mine in a blender and then just store it in the fridge until ready to use, keeping the mess to a minimum and making it hard to justify the bottled stuff at the store.

You’re only a few ingredients away from that perfect sauce!


Makes about 1 quart


  • 1/3 cup honey
  • 2 cups tomato sauce
  • 1/4 cup De Nigris Organic Apple Cider Vinegar
  • 3/4 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 tablespoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground mustard
  • 2 cloves garlic, minced
  • 1/4 small onion, roughly chopped
  • 1/2 teaspoon ground allspice


  1. Combine all ingredients in a high-speed blender or food processor and blend until completely smooth.
  2. Store in an airtight container with a fitted lid until ready to use or up to 3 weeks in the refrigerator.

Recipe and post by De Nigris friend and food blogger Heather Disarro of

Meatloaf Burgers

Beef, Meat | March 19, 2017 | By

Ahhh burgers. There is a reason why there are so many burger joints, burger festivals, and burger varieties. Cheeseburger, double-burger, triple-burger, Hawaiian burger, jalapeno burger, veggie burger, and the list go on. Now there is a new one to add to the list: the meatloaf burger.

Think about it. There is a reason why so many moms throughout the years made meatloaf a dinner staple. Meatloaf is savory and delicious and many kids’ favorite dish. The De Nigris balsamic ketchup is a perfect compliment with its tomato sweetness and savory-plus-sweet balsamic for just the right kick. This recipe puts it both inside the burger and outside for a completely balanced taste.

Now that we think about it, perhaps the right thing to do is to cook up a pot of mac-n-cheese and serve it on the side with these meatloaf burgers.  Now we’re talking.


Makes 4 burgers


  • 1 pound ground chuck
  • 1 teaspoon onion powder
  • 1/8th teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 egg
  • ½ cup Panko breadcrumbs
  • ½ teaspoon garlic powder
  • ¼ cup De Nigris Balsamic Ketchup + ¼ cup extra for topping


  1. Preheat oven to Bake 350 degrees.
  2. Mix meat, onion powder, black pepper, salt, egg, panko, garlic powder and ¼ cup De Nigris balsamic ketchup in a medium-size mixing bowl.
  3. Roll mixture into four patties. Cover sheet pan with parchment paper and place patties on sheet pan. Bake for twenty minutes or until internal temperature reaches 160 degrees.
  4. Heat gas grill to 400-500 degrees. Place burger on grill and brown on one side for five minutes, flipping once. Top with remaining ¼ cup De Nigris Balsamic ketchup for five minutes. Remove from heat.
  5. Serve with all the fixings that you love on your burger, invite friends over, and enjoy!

Post by The Women Bloggers member and De Nigris friend Lyndi Fultz who writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie

Spicy Balsamic-Glazed Chicken Wings

Chicken | March 7, 2017 | By

Close your eyes. Take a deeeeep breathe through your nose and imagine the smells of a sticky-sweet, savory, juicy and delicious chicken wing. Ahhh, keep it doing it. There, you got it. You want to taste it, don’t you?

You’re not the only one who wants to taste these spicy balsamic-glazed chicken wings. Perfect for a crowd on say, a game day perhaps? They’re also perfect for those times when you just got to get your chicken-wing on.

Buckle up, things are going to get sweet and spicy.



  • 1 tablespoon extra-virgin olive oil
  • 20 chicken wings/drummies
  • 2 tablespoons De Nigris Glaze Original
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper flakes



  1. Preheat oven to Bake 400 degrees. Line sheet pan with parchment paper and set aside.
  1. Add olive oil to skillet over medium-high heat. Brown chicken for five minutes, turning each side until slightly browned.
  1. In a large mixing bowl, add chicken wings and toss with De Nigris Glaze, salt, and garlic powder.
  1. Place chicken wings on parchment and sprinkle with pepper flakes.
  1. Bake for 30 minutes and let rest for a few minutes before serving.
  1. Serve and enjoy!

Post and recipe by The Women Bloggers member and De Nigris friend Lyndi Fultz of nwafoodie.