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.

HOMEMADE BUTTERMILK RANCH DRESSING

Makes approximately 1 cup of salad dressing

Ingredients

  • 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

Instructions

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.

UNLESS.

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!

BLENDER BARBECUE SAUCE

Makes about 1 quart

Ingredients:

  • 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

Directions:

  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 Heathersdish.com.

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.

MEATLOAF  BURGERS

Makes 4 burgers

Ingredients

  • 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

Instructions

  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.

SPICY BALSAMIC-GLAZED CHICKEN WINGS

Ingredients

  • 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

 

Instructions

  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.

Peach Balsamic Chicken Breasts

Chicken | February 21, 2017 | By

Chicken is far and away the most consumed protein source in our house. Between two picky eaters and two health-conscious adults, the easiest thing to cook and get on the plate in a normal amount of time is always chicken and some sides. That being said, we are always on the hunt for delicious, quick and easy when it comes to making dinner interesting.

I love the way you can make this recipe in an incredible number of variations based on the preserves you have on hand. The version I made for this post uses peach preserves bought at a store, but I’m including a couple of other options to make it fun. The key is to always add your De Nigris balsamic vinegar to balance out the sweetness and add a burst of flavor!

A few of the best combinations I’ve come across are:

  • strawberry jam, black pepper and a sprinkle of freshly torn basil
  • raspberry jam, a sprinkle of hot pepper flakes and a finely minced clove of garlic
  • cherry preserves, minced shallot and toasted sesame seeds
  • orange marmalade, minced garlic, freshly grated ginger and a drizzle of toasted sesame oil

PEACH BALSAMIC CHICKEN BREASTS

Serves 4

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 3/4 cup peach preserves
  • 1-1/2 tablespoons DeNigris Balsamic Vinegar
  • 1 clove minced garlic

Directions:

  1. Preheat oven to 450.
  2. Sprinkle the chicken breasts evenly with the salt, pepper and garlic powder and lay in a greased baking dish.
  3. Bake at 450 for 18 minutes.
  4. Meanwhile, whisk together the peach preserves, balsamic vinegar and minced garlic in a small saucepan over medium heat.
  5. After 18 minutes brush the chicken breasts with a little bit of the sauce and bake for another 3 minutes.
  6. Remove the chicken breasts from the oven and cover with tin foil to rest for 10 minutes.
  7. Continue to simmer the sauce until thick, about 5-8 minutes.
  8. When the chicken has rested, serve hot with the remaining sauce drizzled on top.

Recipe and post by The Women Bloggers member and De Nigris family friend Heather Disarro of HeatherDish.com.