Saturday, November 14, 2015

Ramp Up Your Condiments For Upcoming Holidays - Part 2 of 4 - REPOST

Link to Part 1 below:

Part 2

Zesty Horseradish Ketchup.  Stir in 1 TBSN prepared horseradish & the zest of 1/2 lemon to 1 cup ketchup.  Serve with fish sticks or fried seafood for dipping

Sweet Citrus Mustard.  Stir in 3 TBNS orange marmalade & a 1/8 tsp. red pepper flakes to cup of prepared yellow or Dijon mustard.  Serve with grilled chicken or salmon.

Pesto Mayonnaise.   Stir in 2 TBSN prepared pesto & 2 TBSN chopped fresh parsley into 1 cup mayonnaise.  We use Hellmann’s Light.  Spread on grilled cheese or chicken sandwiches.  (For a more southwestern kick use 1 TBSN chopped fresh parsley and same amount of fresh cilantro.)

Southwestern Salsa.  Stir in 2 TBSN each drained and rinsed corn kernels and black beans into 1 cup ready-made salsa. Serve with tortilla chips for dipping.

Brown Sugar Sour Cream.  Whisk in 1 TBSN brown sugar & a dash of cinnamon into 1 cup sour cream or Greek Yoghurt or yoghurt.  Serve with fresh strawberries and/or bananas for dipping.

Moroccan Vinaigrette.  Stir in ½ tsp. cumin powder, 2 TBSN chopped fresh mint & a spoonful of honey into 1 cup ready-made vinaigrette.  Drizzle over a tomato or cucumber salad.

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