Restaurant-style Homemade Salsa

Because homemade is always better.  And it’s even better when you’re 12-year old brings home the recipe, and now it’s part of her own recipe repertoire. This is super, super simple.  If you are a fan of (most) restaurant salsa’s, … Continue reading

Fig, Orange & Pecan Conserve

  Fig, Orange, & Pecan Conserve About this conserve (or jam):  What makes a jam a conserve?  Apparently, if you have two or more fruits in jam, it is a conserve, much like the Balsamic Cherry Tomato and Onion Conserve.  … Continue reading

Balsamic Cherry Tomato and Caramelized Onion Conserve

Balsamic Cherry Tomato and Caramelized Onion Conserve Prep: 30 minutes Cook: 21 minutes Process: 5 minutes Yield: 5 half-pints (8-ounce) jars   Ingredients: 2 tablespoons butter 2 tablespoon olive oil 2 pounds sweet onions (Vidalia or Walla Walla), quartered and … Continue reading

Roasted Garlic Pasta Sauce

I think this will make a great marinara for my daughter. This whole venture came about because of her. Ever since she was a toddler, I’ve tried to get her to try to eat ravioli. Well, Hurricane Katrina happened about … Continue reading

Creole Honey Mustard Sauce

Creole Honey Mustard Sauce: 1/3 cup Hellman’s mayonnaise 1/4 cup Zatarain’s Creole mustard 1 tablespoon olive oil 1 1/2 tablespoons honey 1/2 teaspoon creole seasoning Mix well and let sit for 1 hour before serving.  Refrigerate well. This goes extrememly … Continue reading