Dilly Onion Spread

Dill Onion Spread

I originally got this idea from a cream cheese spread that Whole Foods mixes up with three types of onion, but I decided it needed some dill and one less onion! This spread is great on bagels and it makes a heavenly cucumber sandwich! Just spread some onto a slice of bread and top with cucumbers for a scrumptious sandwich treat!

What You’ll Need:
2 – 8 ounce packages of cream cheese, softened
1/2 cup of dill chopped
1/3 cup of chives chopped
2 scallions, chopped
A pinch of sea salt
Freshly ground black pepper

Place your cream cheese in the bowl of a mixer and beat until smooth. Add the rest of the ingredients and mix until incorporated. Store mixture in the fridge. Bring to room temperature before use so it will spread easily.

Notes: You could add a little garlic if you like, but I wouldn’t add too much as the chives and green onion already give it a little kick. Some red onion might also be nice, but again just a bit, don’t go overboard.

Dianne’s BBQ Sauce

Dianne's Barbeque Sauce

Nothing compares to homemade barbecue sauce! A lot of the commercial brands are full of high fructose syrup and/or nasty preservatives and really who wants that? This sauce is delicious and better than anything you buy in bottle! Jamison even liked it! Try it and see.

What You’ll Need:
1 – 24 ounce bottle of Organic Ketchup
1/2 cup of organic cane sugar
1/2 cup of natural brown sugar
1/4 cup of honey
1 tablespoon of apple cider vinegar
A pinch of sea salt
Freshly ground black pepper
1 tablespoon of paprika
1 tablespoon of chili powder
1 teaspoon of onion powder
1/2 teaspoon of garlic salt with parsley
A dash of soy sauce

Mix all ingredients in a large pot and bring to a boil. Reduce heat to a simmer and cook for at least 1 hour.

Notes: The longer you cook it the more depth of flavor it will have. The flavors meld as it cooks. The sauce also thickens a bit. Use can use this sauce as you would any barbecue sauce. It’s great for cooking, dipping, you name it!

Dianne’s Fresh Salsa

Dianne's Fresh Salsa

I like to make this little “salsa” from time to time when I’m in the mood for something fresh. It’s basically a kicked up pico de gallo, but it always gets raves!

What You’ll Need:
4-6 Roma tomatoes, seeded (4 if they are large, 6 if they are smaller)
1/2 of a green bell pepper, chopped
1/2 of a red or orange bell pepper, chopped
1 bunch of scallions, chopped (There are usually 8 or 9 scallions in a bunch)
The juice of one lime
A pinch of black pepper
A pinch of cayenne pepper
A pinch of sea salt

First Step:

Seed your tomatoes. (I always freeze the pulp for soup or chili later.)

Seeded Tomatoes

Cut seeded tomatoes into strips.

Tomato Strips

Dice tomato strips and place in a medium sized bowl.

Diced Tomatoes

Second Step:

Cut Bell Pepper Into Strips.

Bell Pepper Strips

Dice pepper and add to the bowl with the tomatoes.

Tomatoes And Peppers

Step Three:

Chop scallions and add to tomato/pepper mixture.

Step Four:

Add lime juice and seasonings. Stir to mix. Chill at least 1 before serving hour.

Notes: This “salsa” breaks down quickly due to the citrus juice. Make it the day you plan on eating it and if you have any left overs you can freeze them and use it in chili or tortilla soup later.

Red onion is a nice addition, as is freshly chopped parsley. Cilantro tastes like soap to me, so I wouldn’t advise it, but if you like the stuff, add away!

Thousand Island Dressing

Thousand Island Dressing

I can’t describe my love of Thousand Island Dressing, there aren’t enough adjectives in the world! When I was pregnant with Alexis I craved this stuff, and I craved it on pizza. Aren’t pregnancy cravings grand? This is quick, easy and better than most bottled varieties. Try it and see!

To Make the Thousand Island Dressing:
1/2 cup of mayonnaise
1/2 cup of organic ketchup
1/2 cup of sweet pickle relish
A pinch of sea salt
A pinch of black pepper

Add ingredients and stir to mix.

Like I said simple!