Spicy Seasoning Mix

Yield: 8 tsp. of mix

Ingredients: 

  • 1 1/2 tsp. white pepper
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. black pepper
  • 1 tsp. onion powder
  • 1 1/4 tsp. garlic powder
  • 1 Tbsp. basil, dried
  • 1 1/2 tsp. thyme, dried

Directions:   Mix all ingredients together.  Store in an airtight container.

 

Note: This seasoning mix can be used instead of salt in meat, poultry, fish or vegetable dishes.

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Buttermilk Blue Cheese Dressing Recipe

Recipe by Daniel Gritzer

Yield: 1-1/2 cups

Buttermilk Blue Cheese Dressing Recipe

Photo by Vicky Wasik/ Serious Eats.com

 

Ingredients: 

  • 2 ounces (60g) mild blue cheese
  • 1/2 cup (120ml) mayonnaise
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) buttermilk
  • 1 tablespoon (15ml) fresh juice from 1 lemon
  • Freshly ground black pepper
  • Kosher salt (if needed)

 

Directions:

In a medium bowl, mash blue cheese with a whisk. Whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a smooth, slightly lumpy dressing forms. Season with pepper. (The blue cheese will likely make the dressing salty enough, but taste and add salt if necessary.) Serve.

 

 

Mini Gyro Burgers with Watermelon-Feta Salad

Recipe by Better Homes & Gardens

Yield: 4 servings/Sandwiches

 

Ingredients: 

 

Directions: 

In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.

 

Watermelon-Feta Salad

Yield: 1 -1/3cups

Ingredients:

  • 1 cup chopped seedless watermelon
  • 1/4 c. crumbed feta cheese (1 oz.)
  • 2 Tbsp. finely chopped red onion
  • 1 Tbsp. snipped fresh mint
  • 1 Tbsp. lemon juice
  • 1 tsp. olive oil

 

Directions: 

  1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil.  Toss gently to coat.
  2. Cover and refrigerate for up to 2 days.

 

 

Watermelon-Feta Salad

Recipe by Better Homes and Gardens

Yield: 1-1/3 cups

Mini Gyro Burgers with Watermelon-Feta Salad

Mini Gyro Burgers with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Ingredients:

 

Directions: 

  1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice, and oil.
  2. Toss gently to coat.
  3. Cover; refrigerate for up to 2 days.

 

Homemade Gyros with Watermelon-Feta Salad

Homemade Gyros with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Kansas City-Style Barbecue Sauce Recipe

by Joshua Bousel

Yield: 2-1/2 cups

Ingredients: 

  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 cups ketchup
  • 1/3 cup molasses
  • 1/3 cup dark brown sugar
  • 1/3 cup apple cider vinegar
  • 2 tablespoon yellow mustard
  • 1 tablespoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper

 

Directions: 

  1. Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

  2. Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
  3. Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Grandma K’s Turkey Gravy Recipe

Here’s a stress-free recipe that’ll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. —Jesse Klausmeier, Burbank, California

 

Grandma K's Turkey Gravy

Photo by Taste of Home©

Yield: 2 cups (approx. 16 servings)

Ingredients:

  • Reduced-sodium chicken broth
  • 1 shallot, finely chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon pepper

 

Directions: 

  1. Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
  2. Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Originally published as Grandma’s Turkey Gravy in Simple & Delicious October/November 2012, p46

Honey BBQ Sauce

by Karene Donnay of Glencoe, Minnesota for Taste of Home

“This barbecue sauce is my own recipe that my whole family enjoys, especially my father. It’s a quick and easy recipe that can be made ahead and refrigerated or used immediately.” – K.D.

Yield: 1-1/3 cups (10 Servings)

Ingredients:

  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon molasses
  • 1-1/2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper

 

Directions:

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

 

Nutritional Facts

2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

 

 

Originally published as Honey Barbecue Sauce in Taste of Home August/September 2008, p14