Spicy Soy Ginger Dressing

Salad dressings can make or break a meal. A great salad dressing can make a salad super craveable and utterly delicious; and a bad salad dressing, well . . . ruins everything. This spicy soy ginger dressing is so lip-smacking, you’ll want to pour it on all of your salads and dip all of your veggies in it. This dressing also doubles as a marinade for chicken, fish, or meat, so feel free to pour it on anything and everything! 


¼ c. olive oil

2 Tbsp. rice vinegar

2 Tbsp. soy sauce

1 Tbsp. sriracha sauce

1-2 tsp. wasabi

2 tsp. fresh ginger, minced

2 tsp. sesame seeds

Salt and pepper to taste

Whisk all ingredients together and enjoy!


Classic Caesar Dressing

Have you noticed that really good restaurants always include anchovies in their Caesar dressing? That’s because anchovies add a certain (and fabulously delicious) “je ne sais quoi” quality to a Caesar salad. Anchovies are the center-stage superstars of traditional Caesar dressing, so why omit them? Caesar dressing without anchovies is like a dog without a bone. 

This recipe for Caesar dressing most certainly does include anchovies, but omits the raw egg yolks. I opt to use mayonnaise for food safety reasons, but if you happen to get some fresh eggs from a reputable source, go for the raw eggs. Just sub two egg yolks in place of the mayo. You won’t regret it.


¼ c. grated Parmesan

1 garlic clove, minced

4 flat anchovies, patted dry and finely minced

2 Tbsp. lemon juice

2 Tbsp. mayonnaise (or two raw egg yolks)

1 tsp. Dijon mustard

¼ c. olive oil

2 Tbsp. water

Salt and pepper, to taste

Whisk together the Parmesan, garlic, anchovies, lemon juice, mayonnaise, Dijon, olive oil, and water until an emulsion is formed. Add salt and pepper to taste.


Lemon Tahini Sauce

If there was ever a sauce or dressing that would taste good on nearly anything, it’s lemon tahini sauce. It’s tangy, nutty, and substantial without being overpowering. Lemon tahini sauce is perfect as a salad dressing, sauce for a power bowl, topping for roasted veggies, dip for pita bread, and countless other applications. It takes less than one minute to make and ups the good flavor factor exponentially so that you can add a little savory kick to anything you choose.


¼ c. tahini, well stirred

1 clove of garlic, minced

2 tsp. agave

Juice from one small lemon

2 Tbsp. hot water

Salt and pepper

In a small bowl, whisk together all of the ingredients for the tahini sauce and set aside. It’s ready to use!

Sauces/Dressings/Broth Soups Vegan Vegetarian

Traditional New Mexican Hatch Green Chile

As a Coloradan, I may be creating a major controversy here . . . but I love Hatch green chiles above all others. There’s been a long standing green chile superiority war between Colorado and New Mexico for years and years, and although I really enjoy Colorado-grown Pueblo green chiles, my heart belongs to the Hatch variety. 

Hatch green chiles are so tender and smoky,and somehow both delicate and bold at the same time. They are, in other words, in a class of their own. For this reason, I always use them when I make green chile at home. I do, however, add a bit of a Colorado green chile spin by adding a bit of tomato to the mix just because I like it. If you’re a green chile purist, you could just leave the tomatoes out. Either way, you’re gonna want to slather this on everything. 


1 Tbsp. butter

½ c. onion, finely chopped

1 c. chopped Hatch green chiles, heat level up to you!

3 cloves garlic, minced

3 roma tomatoes, diced

1 ½ c. vegetable, chicken or pork stock

2 Tbsp. flour

3 bay leaves

2 tsp. cumin

2 tsp. oregano 

Salt and pepper to taste

Heat the butter in a saucepan over medium high heat. Add onion and cook for 3-4 minutes. Add the garlic and cook for one more minute. Whisk in the flour, cumin, oregano, and continue to cook for 1-2 minutes. Stir in the stock and add the bay leaves. Simmer for 5 minutes, or until the stock has thickened. Add the chiles and tomatoes and simmer on low for 15-20 minutes so that the flavors infuse. 


Robust and Tangy Shallot Vinaigrette

This robust vinaigrette elevates your salads from good to exceptional, and adds deep flavor to all kinds of other foods, including roasted veggies, chicken or fish. Skip the yucky store-bought vinaigrette and use this insanely yummy dressing on all of your salads, saute some green beans in it,  marinade chicken in it, dip bread in it! You’re probably going to want to put this on everything once you taste it.


1 Tbsp. shallot, minced

2 Tbsp. white wine or champagne vinegar

2 tsp. Dijon mustard 

⅓ c. olive oil

2 tsp. fresh parsley, chopped

Salt and pepper to taste

Whisk all ingredients together and use immediately or refrigerate for later use. 


New Mexican Red Enchilada Sauce

Great restaurants don’t use pre-made, canned, or frozen foods. Just ask Gordon Ramsay. He loses it when he sees these items in restaurant kitchens, and for good reason. The fact is, homemade, fresh food is always leaps and bounds better than anything pre-packaged. 

A superb enchilada sauce is no exception. While it may seem easier to go to the store and buy a can of enchilada sauce, it’s actually easier and faster to make your own at home. And the flavors of a homemade sauce? Out of this world good. Definitely better than (most) restaurants good. 

This enchilada sauce recipe contains red chile from New Mexico, and that’s one reason it’s so delicious and rich. The sauce will still, of course, be quite yummy with regular chile powder. If at all possible, try to get your hands on New Mexican red chile powder or grind your own from dried chiles. For some reason, the chiles from the Enchantment State are special . . . just like this sauce that will make your enchiladas remarkable. 


2 Tbsp. vegetable oil 

2 Tbsp. flour

2 Tbsp. chili powder (New Mexican, if possible)

2 c. water

3 oz. tomato paste

1 tsp. cumin

1 tsp garlic powder

½ tsp. cayenne 

Salt to taste

In a small saucepan, add oil, flour, and chili powder and set to medium heat. Whisk the ingredients constantly until they start to bubble. Continue whisking for another minute so that the spice flavors release. 

Next, whisk in the water, tomato paste and remaining spices and continue to whisk until smooth. Continue whisking until the sauce begins to simmer and thicken up a bit. Now, add the salt a little at a time until you are satisfied with the flavor. The sauce is ready.


Homemade Chicken Stock

If you throw away the leftover bones when you roast a chicken or even buy a rotisserie chicken, it’s time to break the habit. With just a few simple ingredients and a couple hours of your time (well, technically you don’t do much during those hours), you can have richly-flavored stock that you can use for soups, sauce bases, and more.

When you make your own stock, you know it’s fresh, doesn’t contain any preservatives, and is customized to your own taste preferences. If you really love onions add more to your stock. If you hate celery, leave it out. 

Do yourself a favor and save the money you would spend on boxes of chicken stock for something more exciting, like fancy cheese or a nice bottle of wine. If you use your chickens’ “spare parts” you’ll be saving money and eating better food – no brainer!


1-2 whole chicken carcasses (leftovers from cooking)

1 onion, quartered

3 stalks of celery, halved

3 carrots, halved

1 clove garlic, smashed

4 sprigs parsley

2 bay leaves

2 tsp. Salt

10 black peppercorns 

8-10 c. water

Place the carcasses in a large stockpot, along with the vegetables and herbs. Add salt and pepper. Cover with 8-10 cups of water.

Bring to a boil over high heat, then reduce heat to low and simmer for 2-3 hours. Skim occasionally to remove fat on top. When you are finished cooking, strain through a fine mesh strainer. 

Refrigerate for 4 up to 4-5 days or freeze for up to 3 months.


Quick and Tasty Buffalo Sauce

It’s no secret that I love buffalo sauce. It’s such a versatile sauce that tastes great on chicken, tofu, veggies, french fries, pizza crust (so good), and probably too many other things to list. Did you know that it’s also incredibly easy to make? It takes minutes and tastes miles better than store-bought sauce. Make your own and you will never buy a pre-made version again.


4 Tbsp. butter

⅓ c. Frank’s Red Hot sauce

1 Tbsp. white vinegar

Dash of Worcestershire sauce

To make the buffalo sauce, heat the butter over medium high heat. As soon as it is melted, remove from heat and whisk in Franks, vinegar, and Worcestershire sauce. Use it right away or refrigerate it to use later.


Two-Minute Blue Cheese Dressing

Do not, I repeat, do not buy bottled blue cheese dressing. Not only will it lack in flavor, it’s also full of sugar and preservatives. And guess what? You can make your own blue cheese dressing in less than two minutes. It tastes so creamy and fresh. Once you make your own dressing, you’ll never even look in the rearview mirror again. 


¼ c. sour cream

½ c. mayonnaise 

1 Tbsp. blue cheese crumbles

Lemon juice from ½ lemon

2-3 tsp. Water

Salt and pepper to taste

To make the blue cheese dressing, combine all ingredients in a small bowl and stir to combine. Season with salt and pepper to taste.

Pork Sauces/Dressings/Broth Soups Uncategorized

Slow Cooker Tonkotsu (Pork) Ramen Broth

This rich, delicious broth adds so much depth to just about anything that uses broth as a base. My favorite way to use this is in tonkotsu ramen. When this tonkotsu broth is combined with all of the other ingredients in a good bowl of ramen, the umami taste is mind-blowingly good. 

This version of tonkotsu broth is made in a slow cooker. While the initial part of the process must be done in a stockpot and skillet, the actual broth cooking time of 16 hours is done in a slow cooker. For me, this is much more convenient and safe because I like to cook the broth overnight while I sleep. You will definitely need a large slow cooker to fit all of these ingredients in. If you don’t have a slow cooker, this can be cooked in a stock pot on low for 16 hours. 


4 lb. pork bones

1 Tbsp. olive oil

1 large onion, quartered

10 cloves garlic, smashed

2-3 inch piece of ginger, peeled and sliced

3 leeks, cleaned and halved

2 cups of shiitake mushrooms, halved

Salt and pepper

Place the pork bones in a large stockpot and cover in water. Bring to a boil, then reduce heat to medium low and simmer for 20-30 minutes. Let the bones cool and then scrub them clean, making sure to remove any fragments of bone. 

While the bones are cooling, heat 1 Tbsp. olive oil in a skillet over medium high heat and cook the onions, garlic, and ginger until they are slightly charred. This will only take a few minutes, about 5. 

Add the pork bones, cooked vegetables, leeks, and mushrooms to a large slow cooker. Cover with 2 inches of water. Set to low and cook for 16 hours. 

Remove the large items with tongs and a slotted spoon and discard. Then strain the broth through a strainer to remove finer particles from the broth. Place the broth in the refrigerator overnight and skim off the layer of fat before reheating it. The broth is now ready to use!