Maple-Cider Vinaigrette

Ingredients

• Sugared Curried Pecans
• 1 (6-oz.) package pecan halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon curry powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• Maple-Cider Vinaigrette
• 1/3 cup cider vinegar

• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2/3 cup olive oil
• Salad
• 1 (10-oz.) package fresh baby spinach, thoroughly washed
• 1 Gala apple, thinly sliced
• 1 small red onion, thinly sliced
• 1 (4-oz.) package crumbled goat cheese

Preparation

1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Barbecue Sauce

Ingredients:

• 1 cup ketchup
• 2 garlic cloves, finely chopped
• 2 tbsp brown sugar
• 2 tbsp dark amber maple syrup
• 2 tbsp Worcestershire sauce
• 1 tbsp cider vinegar
• 1 tsp smoked sweet paprika
• 1/2 tsp coarse black pepper (or more to taste)

Directions:
Place a small sauce pot over medium heat and add all the ingredients. Once the mixture starts to steam reduce the heat to medium low and let it cook for 15 to 20 minutes until slightly thickened and flavors are combined.

Bourbon Orange BBQ Sauce

Also add in:

• 2 tablespoons Dijon mustard
• 2 shots of bourbon
• Juice of 1/2 orange

Homemade Ranch Dressing & Croutons

This salad dressing is way better than anything you buy at the grocery store and the croutons are irresistible.  Give it a try and see how yummy your salad can be. 

Ranch Dressing:

• 1/3 cup sour cream
• 2/3 cup mayonnaise
• 1 cup buttermilk or a little less if thicker dressing is wanted
• 3 tablespoons freshly chopped chives
• 2 tablespoons freshly chopped Italian parsley leaves or 2 teaspoons dried
• 1/2 teaspoon dried dill
• 1 teaspoon salt, divided if you use salt to make garlic paste
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon white vinegar
• 1 teaspoon garlic paste, (use half of the salt and 2 cloves garlic smashed with the flat side of a knife, to make paste) or grate garlic with a fine grater

Croutons:

• 1/2 teaspoon salt, plus more for sprinkling
• 1 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika
• 2 teaspoons dried parsley
• 1 teaspoon dried basil
• 2 teaspoons garlic paste, (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste) or grate garlic with a fine grater
• 1/3 cup extra-virgin olive oil
• 4 cups cubed stale Italian bread, cut into 3/4-inch cubes

Preheat the oven to 325 degrees F.
In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

Vinaigrette

This is a tasty vinaigrette.  It’s way better than anything store bought and easier on the waistline than our family favorite, Ranch dressing.
Ingredients:

• 1/2  cup canola oil
• 1/8 cup red wine vinegar
• 1 tbsp honey
• 1 teaspoon kosher salt
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1/8 tsp paprika
• 1/8 tsp mustard powder

Directions:
Wisk it all together and chill.

Gorgonzola Dressing

Ingredients:

• 3/4 cup mayonnaise
• 3 tablespoons sour cream
• 1/2 lemon, juiced
• Pinch Salt
• 1 teaspoon garlic powder
• 8 ounces Gorgonzola, crumbled
• 2 tablespoons red wine vinegar
• 1 tablespoon buttermilk
• Pinch cracked black pepper

Directions:
Wisk together mayo, sour cream, lemon juice, red wine vinegar, buttermilk and salt and pepper.  Stir in Gorgonzola and chill.

Roasted Peanuts

Ingredients

• 2 pounds in-shell raw peanuts*
• 2 tablespoons peanut oil
• 1 to 2 tablespoons kosher salt

Directions

Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 40 - 60 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

Mushroom Wine Sauce

Bonjour ya’ll!  Don’t you just love to cook with wine?  A little Chianti for the sauce and a little Chianti for me…  Cooking with wine just makes this Texas girl feel so French.  I find myself talking in a high pitch voice like Julia Child and saying words like Bisque, Frappé, Au Gratin and Consommé.  Why, I’ve already mastered a few French dishes such as French toast, French onion soup and French fries.   I also  know how to French kiss but please don’t tell my Momma.  I truly love a French manicure and on occasion I order à la carte  when I go to a fancy restaurant. 

Texas is no stranger to the French.  LaSalle’s navigational error lead to the French Colonization of Texas (click on link for a Texas History lesson).  Did you know that the Sioux Indians were named as such because Sioux means “cut throat” in French?  We have all sorts of towns with French names like Beaumont (beautiful mountain), La Grange (named after the Marquis de Lafayette’s chateau) and La Porte (the door).

This simple wine sauce is good over any type of beef.  It even makes hamburger steak delicious and will make you feel very French!

Red Wine Sauce

• 1 cup chopped mushrooms
• 4 tablespoons butter
• 2 shallots (or 1/3 C. mild onions), chopped
• 1 tablespoon flour
• 1/2 cup red wine
• 1 cup beef broth
• mixed dried herbs
• salt and pepper

Cook the mushrooms in the butter for about 5 minutes on medium heat. Stir in the shallots and cook a few more minutes. Mix in the flour with a wooden spoon and brown the mixture for several minutes, stirring with the spoon.

Add the wine and the broth and bring to a boil, stirring all the time.

Add the herbs, salt (if needed) and pepper and simmer for about 15 minutes.

Makes about 2 cups of sauce
Bon appetit (said in Julia Child’s voice)
Au revoir ya’ll (said in my voice).  Hehe.

Red Wine Sauce

Bonjour ya’ll!  Don’t you just love to cook with wine?  A little Chianti for the sauce and a little Chianti for me…  Cooking with wine just makes this Texas girl feel so French.  I find myself talking in a high pitch voice like Julia Child and saying words like Bisque, Frappé, Au Gratin and Consommé.  Why, I’ve already mastered a few French dishes such as French toast, French onion soup and French fries.   I also  know how to French kiss but please don’t tell my Momma.  I truly love a French manicure and on occasion I order à la carte  when I go to a fancy restaurant. 

Texas is no stranger to the French.  LaSalle’s navigational error lead to the French Colonization of Texas (click on link for a Texas History lesson).  Did you know that the Sioux Indians were named as such because Sioux means “cut throat” in French?  We have all sorts of towns with French names like Beaumont (beautiful mountain), La Grange (named after the Marquis de Lafayette’s chateau) and La Porte (the door).

This simple wine sauce is good over any type of beef.  It even makes hamburger steak delicious and will make you feel very French!

Red Wine Sauce

• 1 cup chopped mushrooms
• 4 tablespoons butter
• 2 shallots (or 1/3 C. mild onions), chopped
• 1 tablespoon flour
• 1/2 cup red wine
• 1 cup beef broth
• mixed dried herbs
• salt and pepper

Cook the mushrooms in the butter for about 5 minutes on medium heat. Stir in the shallots and cook a few more minutes. Mix in the flour with a wooden spoon and brown the mixture for several minutes, stirring with the spoon.

Add the wine and the broth and bring to a boil, stirring all the time.

Add the herbs, salt (if needed) and pepper and simmer for about 15 minutes.

Makes about 2 cups of sauce
Bon appetit (said in Julia Child’s voice)
Au revoir ya’ll (said in my voice).  Hehe.