Red Enchilada Sauce

I found this Bobby Flay recipe in the October 2010 Food Network Magazine. I've never been a fan of canned enchilada sauce so I was excited to give this recipe a try. I adapted the recipe a bit by using less oil, less chili powder, adding coriander, and using less honey. It was thick and so flavorful! My daughter thought it was "okay" but the rest of us thought it was FANTASTIC. It was so simple to make and it tastes so much better than canned sauce. This sauce would be wonderful on enchiladas, tacos, and huevos rancheros.

Red Enchilada Sauce:

Adapted recipe by For the Love of Cooking.net

Original recipe by Bobby Flay - Food Network Magazine

• 1 tbsp canola oil
• 1 small sweet yellow onion, diced
• 3 cloves of garlic, minced
• 2 tbsp chile powder
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp oregano
• 1 28 oz can of whole tomatoes
• Sea salt and freshly cracked pepper, to taste
• 1 tsp honey

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add tomatoes (crushed by hand) and juice. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Taste and re-season if needed. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce

I wanted a quick and tasty dinner that was easy to make. I grabbed some shrimp and marinated them in lime zest and juice, cilantro, olive oil and garlic for an hour then had my husband grill them. I had leftover honey lime dressing from the Grilled Corn, Avocado and Tomato Salad, so I used it for a dipping sauce and it was so delicious. My whole family really loved these shrimp - we gobbled them all up. I can't wait to try the honey lime dressing with fish and chicken.

Cilantro Lime Shrimp with a Honey Lime Dipping Sauce:

Recipe and photos by For the Love of Cooking

• 20-25 shrimp
• Juice and zest of 1 lime
• 2 cloves of garlic, minced
• 2 tbsp fresh cilantro, chopped
• 1 tsp olive oil
• Sea salt and freshly cracked pepper, to taste

Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.

Honey Lime Dressing:

• Juice of one lime
• 3 tbsp of vegetable oil
• 1 tbsp honey
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.

Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Asparagus with Hollandaise Sauce

This recipe for hollandaise sauce was given to me by my Aunt Penny. It was my Grandmother Pidgeon's original recipe (my father's mother). It's rich, lemony and so good. I always make this hollandaise sauce for special occasions because it's so decadent and delicious. This is very special to me because it's the only recipe I have from my grandmother. You can use this over many different vegetables, meats, seafood or on top of eggs benedict.

Hollandaise Sauce:

• 5 egg yolks
• 1 tbsp water
• 1/4 cup of fresh lemon juice (use less if you don't want it too tart)
• 1/2 tsp salt
• Scant pinch of cayenne
• 2 1/2 cubes of butter, melted

Whisk the egg yolks and lemon juice together in a bowl until the mixture is thoroughly mixed. Place the bowl over a saucepan containing simmering water. The water should NOT touch the bottom of the bowl. Continue to whisk the eggs. Be careful not to let the eggs get too hot or they will scramble. Slowly pour in the melted butter and continue to whisk until the sauce is thick. Remove from heat and whisk in the salt and cayenne. Cover and place in a warm spot until ready to use for the asparagus. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Note: Omit the salt if you use salted butter

Asparagus:

• 1 large bunch of asparagus, cleaned and trimmed of the ends

Heat a large pot of water over high heat until boiling. Clean and trim the asparagus of the woody ends. Add the asparagus to the boiling water and cook for 1 1/2 minutes for thin asparagus and 2 minutes for thick. Remove from boiling water and place into ice water immediately to stop the cooking process. Serve with hollandaise sauce and enjoy!

Click here for a printable version of this recipe

Pesto

I am in love. I can't believe I have never made pesto before...it was quick and simple to make and tasted fantastic. I have tried several different store bought pestos but never found one that I liked - I will NEVER buy pesto again. I am so excited to make different recipes with this beautiful sauce. It's so versatile and can be used on meats, salads, sandwiches or pastas.

• 5 cloves of garlic
• 1/4 cup of pine nuts, toasted
• 2 cups of fresh basil leaves
• 1/2 cup Parmesan cheese, shredded
• Sea salt and fresh cracked pepper to taste
• 1/2 cup olive oil

You can use a mortar and pestle, a Kitchen Aid mixer or a blender to make this pesto. I used my Kitchen Aid mixer.

In a dry skillet over medium heat, toast pine nuts for 3-5 minutes or until golden brown.

In your mixer add garlic and pine nuts then pulse until chopped. Add basil leaves, Parmesan cheese, salt and pepper then pulse until well blended. Slowly pour the olive oil in while the mixer is on. Make sure to scrape the sides then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary. Enjoy!

Click here for a printable version of this recipe