Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce #SundaySupper

Buffalo Chicken Egg Rolls with Creamy Blue Cheese Dipping Sauce

It’s Sunday and you know what that means… Sunday Supper! And today I am bringing these awesome Buffalo Chicken Egg Rolls with Creamy Blue Cheese Dipping Sauce. Tangy, spicy and delicious!

This week’s theme is Budget Meals, and in our household, that’s a must on a daily basis. With 5 hungry teenage mouths to feed, you can imagine what my grocery bill would look like if I didn’t do a little planning and budgeting.

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Creamy Bacon Salad Dressing & a big Happy Birthday! #SundaySupper

Happy Birthday Sunday Supper!

Looking back, it really seems like no time has passed at all.  And yet it’s been two years. Sunday Supper is celebrating it’s 2nd Birthday this month. While I’ve been around since the start, I did not participate in the first couple, my first Sunday Supper was actually February 11, 2012 with these delicious Pink Champagne Cupcakes with Strawberry Champagne Frosting. It was a Romance Dinner theme and those cupcakes have been popular on my blog ever since!

Over the past two years I have participated in so many themes, met so many amazing friends and bonded with Isabel from Family Foodie, founder of Sunday Supper  and she has become one of my closest, best, personal friends. Today’s theme is about memories. Our favorite memory from Sunday Supper’s past. This was so much harder to do than you think. When you work with one of your best friends, you forget which things are a result of the friendship, and which are a result of actual Sunday Supper. I remember when we started sharing the links we share them now, I remember creating the facebook page, I remember moving to the forums, I remember the most hilarious Sunday Supper conversations every Sunday night at 7pm EST on twitter. But the thing is, there is one thing that stands out in my mind. It happened this year. I’m sure for many it will be their favorite memory.

The Food and Wine Conference sponsored by Sunday Supper.

It was truly amazing meeting so many fabulous Sunday Supper gals (and guys). The memories made that weekend still live in my heart and make me smile on a fairly regular basis. I remember seeing Isabel in person for the first time. Her face lit up as she picked me up at the airport in her hometown. I had never seen a more sincere, heart warming smile and I knew we were going to have a fabulous weekend. And we did. The drive up to Orlando passed in a mere 10 minutes (not really it was 2 hour but I didn’t notice), we talked and talked and laughed and hung out with her awesome daughter and her best friend. I remember arriving at Rosen I was just completely overwhelmed by it’s size, beauty and the fact that it was finally here and happening.

Later when I finally had the chance to meet these wonderful Sunday Supper ladies in person, it was surreal. Standing in a hallway by the registration table, all these friendly faces kept appearing and I recognized them. Truly knew who they were from seeing their profile pictures on FB, twitter and in the forums! It was very, very cool. The friendships that were made that weekend as we learned how to grow our blogs, networked with other food bloggers and ate great food, socialized and listened to wonderful sessions, memories were made.

And by far, until the Summer of 2014 when I will once again be traveling to Orlando, Florida, this time with my son and daughter in tow, I can say with certainty that the Food and Wine Conference 2013 was my favorite Sunday Supper memory so far.

Also, I brought some Creamy Bacon Salad Dressing today.

Because you know a Sunday Supper post would not be complete without a recipe. And this one is good. And very easy. And delicious and quite frankly goes really good over a spinach salad. Just saying.

 Homemade Creamy Bacon Salad Dressing

5.0 from 3 reviews
Creamy Bacon Salad Dressing & a big Happy Birthday! #SundaySupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 1½ cups
Ingredients
  • 1 cup mayonnaise
  • 3 tablespoons cider vinegar
  • 1 tablespoon light corn syrup
  • ⅛-1/4 teaspoon salt
  • ¼ teaspoon pepper
  • 7 cooked bacon strips, drained and finely crumbled
  • 4 tablespoons green onion, finely chopped
Instructions
  1. In a blender, blend the mayo, vinegar, light corn syrup, salt and pepper until smooth. Add the green onion and bacon.
  2. Pour into a mason jar(s) and refrigerate the dressing for at least 2 hours. The longer you wait, the more the flavors combine. Serve over spinach or a salad.

 

Creamy Bacon Salad Dressing

Don’t forget to check out all the fantastic recipes coming at you today! Plenty of awesome food and we are all celebrating our favorite memories of Sunday Supper! Please join us!

Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:

 

sundaysupper movementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

 

Bacon Ranch Puffs for Wayback Wednesday

Today for Wayback Wednesday, I’m bringing some Bacon and Ranch Cheese Puffs, a great holiday appetizer.

Wayback Wednesday – Resurrecting Recipes

There are so many recipes to be found around here, and there are many methods for finding them. I have a search box on my sidebar to the right. I have a visual recipe index linked on the navigation bar and I have a recipe box and I have links to the more popular categories. Even with all the methods to find them, some of them just simply get lost here on the blog and need a little dusting off and to be remembered. Taking a cue from many of my friends in the food blogging world, I am jumping on the Wayback Wednesday band wagon (is it a band wagon? I don’t even know) and am going to resurrect some recipes from this blog.

Bacon and Ranch Puffs

Today’s recipe is a great holiday appetizer recipe for entertaining whether it be for Thanksgiving, Christmas or what I originally made it for Valentine’s Day.

This is an easy appetizer for any event or holiday get together. It’s a favorite among my family and friends and I’m constantly asked to bring it. It was originally inspired by a Campbell’s Kitchen recipe, but it is very different here.  Bacon and Ranch Pastry Puffs are made with puffy pastry and the topping can be used as a dip separately. Almost like two recipes in one.

Get the recipe for Bacon and Ranch Cheese Puffs.

Looking for more great holiday appetizer ideas and recipes?

Asparagus Dip Buffalo Chicken Dip with Ranch Cheesy Pull Apart Bread Sandwich Pinwheels Roll Ups Appetizer

Pictured above:

Favorites from around the Web:

Cream Cheese and Pimento Stuffed Celery  Fried Stuffed Olives Strawberry Mozzarella Flatbread Spicy Cranberry Relish

 Have you found anything interesting this week? Please feel free to share in the comments!

Dark Chocolate Salted Caramel Sauce #SundaySupper

Dark Chocolate Salted Caramel Sauce

It’s time for a “Sauce it Up” Sunday Supper, and today I am bringing Dark Chocolate Salted Caramel Sauce. Normally I have some big huge story to go along with my recipes, but today, I do not. I’ve been making this slightly adapted version of a Joy of Cooking chocolate sauce recipe for years, without the salt. Last summer, after a few delicious rounds of homemade ice cream, I decided to try a batch with some sea salt flakes to see what that was like. And it was like heaven.

We’ve been making it like this ever since.

Dark Chocolate Salted Caramel Sauce

This rich chocolate sauce goes great drizzled over waffles, pancakes, crepes, ice cream, sundae’s, pie, cake…. yeah so pretty much anything you might like a little salted chocolate caramel saucy goodness over.

Sorry I was out of words today, but I almost don’t think I have any that will ever be able to share just how great this is.

Happy Sunday friends!

5.0 from 3 reviews
Dark Chocolate Salted Caramel Sauce #SundaySupper
 
Prep time
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Total time
 
Slightly tweaked version of a Dark Chocolate Caramel Sauce from The Joy of Cooking - deep, dark, chocolaty good. Serve over ice cream, pancakes, waffles, crepes, anything!
Author:
Serves: 2 cups
Ingredients
  • 4 cups of sugar
  • 1 cup of water
  • 1½ cups of unsalted butter, cut into pieces
  • 2 cups of heavy cream
  • 12 ounces of finely chopped bittersweet chocolate
  • 2½ Tablespoons of vanilla extract
  • ½ teaspoon of fleur de sel (or any other flaky sea salt) (add more if desired, to taste)
Instructions
  1. In a heavy saucepan, stir the sugar and wate together over medium high heat, until the sugar has dissolved and it's clear. Do not let the mixture boil yet.
  2. Once it's clear and the sugar has dissolved, turn the heat up to high, cover and allow to heat to boil for 2 minutes. (begin counting when you put the lid on, not when it boils)
  3. After the 2 minutes, uncover the saucepan and allow to boil, swirling the pan around occasionally, you see the mixture get dark around the edges.
  4. As it begins to darken, begin swirling the pan continuously until the syrup is a deep amber color and just begins to smoke.
  5. Remove immediately.
  6. Add the butter, and mix until melted and mixed in.
  7. Next, stir in the heavy cream.
  8. When adding in the heavy cream, if the sauce starts becoming lumpy, place back over very LOW heat while stirring until smooth. One smooth remove immediately from heat.
  9. Now it's time to add the finely chopped bittersweet chocolate and stir until it is fully melted.
  10. Stir in the vanilla and the fleur de sel (or sea salt flakes).
  11. Pour finished chocolate sauce into mason jars, seal and tie a tag on.
  12. Perfect gift.

 

Dark Chocolate Salted Caramel Sauce

Dark Chocolate Salted Caramel Sauce

Don’t forget to check out the other great recipes in this Sauce It Up Sunday Supper!

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

sunday supperJoin the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Asparagus Dip

Asparagus Dip

We love the vibrance and color of this beautiful Asparagus Dip

It’s Secret Recipe Club time again and today we have an amazing Asparagus Dip recipe. This is probably my favorite time of  month.

I love getting my assigned blog, I love browsing and bookmarking new recipes, and I love hanging out in my kitchen trying the new recipes I chose. This month, my SRC blog was Delishhh! I had so much fun browsing Ewa’s blog. I’ve been following her for a long time and I already knew there were some things I was wanting to try.

Like these Swedish Chocolate Balls (which are on our too make list next week), Thai Chicken with Plum Ginger Sauce and this German Chocolate Cupcake with Espresso Frosting <–omg!

Face it, Ewa has some amazing recipes but this Asparagus Dip caught our eye because we have about 5lbs of Asparagus to use up in the next few days, my garden is overflowing!  This dip was so incredibly good. The only thing we did was add an extra garlic clove because we love, love garlic, but I wrote the recipe the original way that Ewa had it. I just want you to know you can alter that garlic to suit your own taste, but keep all the other ingredients the same. It was fantastic! We ate it all very quickly and made a second batch later that day.

Thank you Ewa, for a fantastic recipe we will make again and again. We loved your blog so much and enjoyed browsing your recipes!

Easy Asparagus Dip Recipe

Asparagus Dip

Asparagus Dip

Asparagus Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 4-6
Ingredients
  • 1 – 8 ounce package cream cheese, softened
  • 14 ounces of asparagus
  • 1 clove garlic, minced
  • ¼ cup Parmesan cheese, grated
Instructions
  1. Boil a pot of water. While it's heating to boiling, clean up the end of the asparagus (I cut them off) and then boil them for 3 minutes.
  2. Drain them and put them in a cold water bath.
  3. In a blender, mix the Parmesan cheese, garlic clove and softened cream cheese together until blended.
  4. Add the asparagus and pulse a few times to mix that in. We actually really blended it in, just because I love the green color.
  5. Put the asparagus dip into a heat proof dish and sprinkle with some more Parmesan cheese.
  6. Bake at 350F for 10 minutes, or until the mixture is hot and bubbly and the top is browned. We pulled ours out just a few minutes early because we were heading out the door, but it was fantastic anyway.

Asparagus Dip
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40 Pinterest Recipes: Favorite Dips

40 Dips From Pinterest Recipes

40 Pinterest Recipes

Dip Recipes

Dips are a wonderful appetizer or snack for a Saturday afternoon at home. They go great with a dinner party at Aunt Sue’s or even a Football Party. It doesn’t really matter, where you enjoy a good dip. Dips are just one of those versatile things that goes with everything.
You can dip so many things into a dip recipe:

  • pita bread
  • crackers
  • raw veggies
  • shrimp
  • cubed chicken, pork or beef
  • cubed cheese
  • tortilla chips
  • potato chips
  • falafel
  • breads
  • dumplings
  • fries and more!

I’m curious what your favorite thing to dip is, or perhaps one better, what is your favorite dip recipe? Tell me in the comments below.

Here are 40 fantastic pinterest recipes I’ve found that I love and I wanted to share.

 

1. White Pizza Dip with Cream Cheese, Mozzarella, Provolone, Parmesan, Basil, and Tomatoes

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2. Easy Basil Dip

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3. Queso Blanco Dip

231850a88373a62511cc5136a6736ff9

4. Loaded Baked Potato Dip

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5. Beer Cheese Dip

31f569b80881ba852cc869042bdb2c78 

6. Cheddar Bacon Ranch Dip

Cheddar Bacon Ranch Dip 

7. Smoked Salmon Dip

7c5ead06ba5cc642e563d0fa483902b3 

8. Bacon Double Cheeseburger Dip

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9. Hot Bacon & Swiss Dip

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10. Chili Cream Cheese Dip

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11. Buffalo Chicken Dip with Ranch

7cf589eb5a8cd66fe79af92c21860613 

12. Jalapeno Ranch Dip

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13. Dill Pickle Dip

f1a48a239f5f5dbee6845695761111d3 

14. 7 Layer Chili Dog Dip

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15. Roasted Garlic Bacon Dip

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16. Carmelized Red Onion Dip

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17. Shrimp & Andouille Sausage Queso Dip

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18. S’mores Dip

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19. Sweet Potato Dip

c20b5bb53f760a176a3a125eb8822372 

20. Spicy Chicken Ranch Dip

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21. Herbed Goat Cheese Dip

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22. Chicken Cordon Blue Dip

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23. White Bean Dip

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24. Spinach Parmesan Dip

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25. Artichoke and Roasted Garlic Dip

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26. Reuben Dip

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27. Hot Corn Dip

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28. Warm Crab Dip

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29. Skinny Creamy Peanut Butter Dip

 ce04fc1d8c1d71d975c54b433cd44fe3

30. Old Philadelphia Pecan Dip

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31. Crab Artichoke Dip w Asiago & Bacon

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32. Cilantro Jalapeno Hummus

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33. Reese’s Peanut Butter Cookie Dough Dip

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34. Nutella Dip

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35. Chorizo Cheese Dip

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36. Cowboy Corn Dip

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37. Chocolate Chip Cookie Dough Dip

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38. Spicy Kielbasa Dip

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39. Spinach and Red Pepper Dip

Spinach-and-Red-Pepper-Dip-Supper-for-a-Steal_thumb 

40. Easy Apple Dip

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What’s your favorite dip recipe? Tell me in the comments below or leave a link!

Poached Eggs with Curry Butter

Poached Eggs with Curry Butter

Who doesn’t love eggs? I love eggs pretty much anyway I can get them. Serve the eggs with something as decadent and wonderful as Curry butter and I’m sold. Have I ever told you how much I love curry anything?

I even used it on popcorn and deviled eggs. Both of those recipes also came from a Secret Recipe Club blog. Crazy, I know. After a December hiatus, it’s time once again for Group A’s reveal for the Secret Recipe Club. My assignment this month was Sustainable Cooking for One, a blog owned and written by Stephanie. Her blog has a strong focus on in-season and local foods and she works hard to adapt recipes to serving one person.

This was an interesting challenge for me, because I have to feed seven daily. I won’t lie, I went into this with a bit of worry and trepidation. However, it was quickly put to rest as I browsed through her wonderful list of recipes, with which she even provides a recipe allergen chart. I loved that, simply because while we don’t have any food allergies in our immediate family, I do have several friends and family with food allergies.

By the time I was done browsing her recipe index,  I had a huge list of recipes that I was interested in. I had no idea what to pick. It was only after wondering what to have for breakfast one morning about a week after I got my assignment, that I decided that the recipe for these Poached Eggs with Curry Butter was the one. Also up on Stephanie’s blog and on my list was, Cowboy Cornbread and Black Olive and Artichoke Pizza.

But alas my need for a good breakfast won out on this challenge and I’m really glad it did. That morning, there was only 4 of us home so when making it,

I adapted it for 4 people. I was surprised by how much my picky teenagers loved it too, but then they are getting more and more used to curry since I use it so much. Poached eggs are poached eggs but topped with this savory, spiced curry butter sauce… I could have eaten 5 more all drenched in the buttery, slightly tangy goodness.

Thank you so much Stephanie, for a definite keeper!

 Poached Eggs with Curry Butter

adapted from Sustainable Cooking for One.

Poached Eggs with Curry Butter
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 8 eggs
  • 1 stick of butter, sliced
  • 2 teaspoons of curry powder
  • 2 cloves of garlic, minced
  • 3-4 small slices of fresh ginger
  • 1 teaspoon of lemon juice or to taste
  • pepper, if desired
Instructions
  1. Poach your eggs. Two per person.
  2. In a small saucepan, melt the sliced stick of butter over low heat.
  3. Add the slices of fresh ginger and the minced garlic. Stir, and then add the curry powder.
  4. After 30-45 seconds, remove the saucepan from the heat. Do not allow the garlic or the spices to brown.
  5. Stir in the lemon juice.
  6. When the eggs are all poached, rest them on an English Muffin and then pour the butter carefully over each set of eggs equally, allowing the spices, ginger and garlic to remain behind in the pan if you prefer.
  7. Top with some pepper if desired. Serve hot. Delicious!

 

Poached Eggs with Curry Butter for Secret Recipe Club Be sure and check out the rest of the gang!


Mimosa Cream Cheese Spread for Bagels or Toast

Mimosa Cream Cheese on Homemade Bagels

I wanted something new and festive or fun for our New Years brunch this year and so I created this Mimosa Cream Cheese Spread.

I really wasn’t sure how it would turn out, since the champagne syrup I made was originally for frosting and not cream cheese but I hoped it would have the same results, and it did.

It was actually fabulous. The flavor of the champagne and the orange really came through. I was so pleased.

And let me just tell you how terrific this Mimosa Cream Cheese Spread is on homemade bagels. Or toast. Or pretty much anything because I  have to secretly admit I even smeared some on a waffle. haha It was actually really good.

Mimosa Cream Cheese Spread for Bagels or Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 servings
Ingredients
To Make Champagne Syrup:
  • 1 cup of champagne
  • 1 cup of white sugar
To Make Cream Cheese Spread:
  • 2 Tablespoons of Champagne Syrup
  • ¼ cup of orange juice (I actually used ¼ cup of freshly squeezed orange)
  • Zest of ½ an orange
  • 8 oz. block of cream cheese
Instructions
To Make Champagne Syrup:
  1. In a small pan on the stove, add 1 cup of champagne and 1 cup of sugar and stir them together. Bring to a boil and boil for about a minute and then turn down to simmer for 15 minutes, stirring occasionally. Allow the syrup to cool completely before using. Can be stored in the fridge in a sealed jar for about 2 weeks. Add to cakes, frosting, smoothies, drinks, etc.
To Make Cream Cheese Spread:
  1. In a mixing bowl, add the block of cream cheese, 2 tablespoons of the champagne syrup, the orange juice and the orange zest. Blend together for about 2-4 minutes until completely blended. Chill for 1 hour before use.
  2. Use on bagels, toast, waffles, whatever you want!

 

 

 

I used a tiny bit of food coloring to create the orange tint. It was a huge hit and we will definitely be making it again. Again and again. And again.

I used this awesome homemade bagel recipe.

Duck Tenderloins with Honey Orange Aioli

Duck Nuggets with a Honey Orange Aioli

When Maple Leaf Farms contacted me and asked me if I’d like to try some of their duck products, I was absolutely flattered. And very excited. I love duck, but had never attempted to do much with it at home.

When the box arrived, I was thrilled at all the wonderful things that were included.

Maple Leaf Farms Duck

It was time to get busy coming up with some recipes so I could have a little fun with this wonderful package of duck.

One of the products that Maple Leaf Farms sent, was a 1 lb. bag of Breaded Duck Tenderloins.

I broke into it immediately.

What can I say, I was hungry and I wanted to try out “duck nuggets” as our family has dubbed them. First, let me just tell you that these little bites of duck tenderloin are not only absolutely delicious, they are breaded perfectly and did not at all come out greasy, which I expected. I was actually surprised.

Let me also say, you don’t need to serve these Maple Farm Duck duck tenderloins with anything else. They are positively delicious all by their little selves. They are also delicious rolled up into a sandwich wrap and/or sprinkled over a wonderful salad at lunch, but those are other posts.

As most of you know, I’m never one to just let things stay the way they are. And we love to dip things. Ranch dressing seemed like a huge kick in the face to these wonderful pieces of meat, so instead I came up with this beautiful Honey Orange Aioli sauce. You can adjust the flavors for your own tastes, but this worked out perfectly wonderful for my family and we made such a huge batch we actually sliced up the extra tenderloins, wrapped them in a flour tortilla, smeared on some of this delicious aioli and filled the wrap with some veggies…

I cannot explain to you the combination of flavors with the duck and the honey and the orange. Just… amazing.

You definitely need to get yourself a bag of these delicious tenderloins and try this Honey Orange aioli sauce for yourself.

5.0 from 1 reviews
Duck Tenderloins with Honey Orange Aioli
 
Prep time
Total time
 
Dip delicious duck tenderloins in this wonderfully orange aioli sauce sweetened with honey.
Author:
Ingredients
  • ¾ cup of mayonnaise
  • 1 teaspoon of honey
  • Juice of ¼ of an orange (adjust more or less for your own taste)
  • 1 teaspoon of grated orange zest
Instructions
  1. Mix all of the ingredients together and refrigerate for about 30 minutes.
  2. Serve with duck, poultry, veggies, etc.

 

 

 

If you’ve never had Maple Leaf Farms tenderloins, you are really missing out. While they sent me a bag of these wonderful treats to try out and enjoy with my family, I decided to create the recipe and tell you what I thought of them. They never asked. You have no idea how great a meal these made AND how inexpensive they are! You must get some.

And just because I tend to like to let you know, ALL 5 of my teenagers ate them, and loved them. Not a single picky bone came out when these were served. Delish!

Homemade Coleslaw { Non Sweet } Recipe

Delicious Non-Sweet Creamy Homemade Coleslaw

homemade coleslaw

Non Sweet Homemade Coleslaw

I’m going to probably surprise a lot of people here.

I don’t really like coleslaw.

At least I didn’t before this particular non sweet homemade coleslaw happened in my kitchen.

You see, I’m really not a huge fan of super sweet coleslaw. In fact, for the longest time I thought I hated all of it, even homemade coleslaw. Except that wasn’t it – the biggest problem was, I was eating versions of it with so much sugar in it, it was just too sweet for me. I wanted to like it. I really, really did.

But when I ate it, I could tell it was the sweetness I didn’t like – not the rest of the combination of flavors.

Yes, I know – I’m weird. I can’t really explain why I don’t like super sweet coleslaw  but I don’t.  Mildly sweet coleslaw is okay sometimes but the stuff you get at restaurants or in the deli department is usually much too sweet for my taste.

When I started to ask others how they felt about coleslaw, I was surprised by how many other people didn’t like coleslaw and said it was too sweet for them. Some mentioned the fact that those veggies shouldn’t really be that sweet together.  I certainly agreed.

I knew it was time to do something about that though.

So I set out to create a Non Sweet Creamy Coleslaw that I could enjoy.

I think I did pretty good if I do say so myself.

5.0 from 1 reviews
Homemade Coleslaw { Non Sweet } Recipe
 
Prep time
Total time
 
Author:
Ingredients
  • ½ a head of green cabbage, shredded
  • 1 large carrot, shredded
  • ½ onion, chopped or shredded
  • ¾ cup mayo
  • 1 Tablespoon sugar
  • 1 Tablespoons white vinegar
  • 1-2 teaspoons celery salt, to taste
  • 1 teaspoon of freshly ground pepper
Instructions
  1. Mix the shredded green cabbage, the shredded carrot and the shredded onion in a bowl.
  2. In another bowl, whisk the mayo, sugar, white vinegar, celery salt and ground pepper.
  3. Blend the dressing with the veggies.
  4. Taste the coleslaw to see if you need to add anything – more celery salt, reg. salt or pepper (I even use garlic salt sometimes).If you want the dressing a little thinner, add just a half tablespoon more of white vinegar and then adjust your flavors after that.
  5. Cover and chill for 1 hour in the refrigerator.
  6. Serve with anything you’d serve regular coleslaw with. Enjoy!

 

 

This recipe tastes great with a side of baked beans, with some burgers or even pulled pork sandwiches.

On Sunday I will be posting a fantastic recipe we made to serve this with. I am excited to share it.

So do you like your coleslaw sweet or non sweet?