Hot Honey Ranch Dipping Sauce

•  1 C Sour Cream
• 2/3 C Hot Honey (can blend hot honey and sriracha honey)
• 2 T Garlic Chili Oil (adjust for spice preference)
• 4 T Ranch Seasoning
• 4 T Freshly chopped Dill
• 2 t. Crushed Red Pepper Flakes

1. Combine all ingredients in a mason jar, stir until smooth.
2. Transfer to an air tight container and refrigerate for up to 10 days.
3. Serve chilled, or warmed. Your preference.

Additional uses: Use as a pizza drizzle, dipping sauce for pizza crust, or finishing sauce for roasted veggies.

Vietnamese Dipping Sauce (Nuoc Cham)

Ingredients

• 2 cloves garlic sliced
• 1 teaspoon sambal oelek chili paste
• 1/4 cup fish sauce
• 2/3 cup hot water
• 2 tablespoons fresh lime juice with pulp
• 1/4 cup organic sugar
• 2 tablespoons shredded carrots for garnish

Instructions

1. Place garlic and chili paste in mortar and pound into a paste. Mix together remaining ingredients in a small bowl and stir in garlic chili paste. Stir in carrot slivers.

Recipe Notes

Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham

BEEF BBQ MARINADE

Ingredients

12 ounces American lager

1 cup low-sodium beef broth

1 head roasted garlic, cloves removed and processed into a paste

1/4 cup canola oil

1/4 cup soy sauce

1/4 cup yellow mustard

1/4 cup Beef BBQ dry rub

2 tbsp. crushed red pepper flakes

Instructions

Place all ingredients in a mason jar or other airtight container.  Cover and shake vigorously.
Refrigerate for up to 1 week.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

BEEF MARINADE INJECTION

Ingredients

1/2 cup Butcher BBQ Brisket Injection

2 cups cold water

OR

2 cups low-sodium beef broth

2 beef bouillon cubes

2 tbsp. Worcestershire sauce

Instructions

Mix Butcher BBQ Brisket Injection well with cold water.

OR

Bring beef broth to a boil with beef bouillon cubes and Worcestershire sauce. Let cool.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

lemon-herb dressing

PREP TIME 5 MINS • SERVINGS 8 • YIELD 1 CUP

1/3 cup fresh lemon juice
2/3 cup extra-virgin olive oil
1 teaspoon gluten-free Dijon mustard
1/2 teaspoon minced shallot
sea salt and black pepper to taste
1/2 teaspoon minced fresh cilantro or basil (optional)

Combine all the ingredients in a resealable glass jar and shake well to combine.
Label and store in the refrigerator for up to a month.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4867-4871). Victory Belt Publishing. Kindle Edition.

balsamic vinaigrette dressing

PREP TIME 5 MINS • SERVINGS 8 • YIELD 1 CUP

1/3 cup balsamic vinegar
2/3 cup extra-virgin olive oil
1 teaspoon gluten-free Dijon mustard
1/2 teaspoon minced shallot or garlic
sea salt and black pepper to taste
1/2 teaspoon dried oregano or basil (optional)

Combine all the ingredients in a resealable glass jar and shake well to combine.

Label and store in the refrigerator for up to a month.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4856-4857). Victory Belt Publishing. Kindle Edition.

creamy ginger lime dressing

PREP TIME 5 MINS • SERVINGS 4 • YIELD ABOUT 1/2 CUP NUTS

1/2 to 1 teaspoon minced fresh ginger
zest and juice of 1/2 lime
1/4 cup full-fat coconut milk*
1/4 cup + 2 tablespoons macadamia nut oil

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4817-4825). Victory Belt Publishing. Kindle Edition.

spicy sesame ginger dressing

PREP TIME 5 MINS • SERVINGS 4 • YIELD ABOUT 1/2 CUP 

1/4 cup cold-pressed sesame oil
juice of 2 limes
1/2 to 1 teaspoon minced fresh ginger
pinch of red chili flakes, or to taste
sea salt and black pepper to taste


Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4827-4834). Victory Belt Publishing. Kindle Edition.

sweetener-free ketchup

PREP TIME 10 MINS • COOK TIME 4 HRS • YIELD 16 OUNCES

1 small onion, diced
2 green/granny smith apples, peeled and diced
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 pinches of cloves
1/4 teaspoon ginger powder
2 tablespoons apple cider vinegar
1/4 cup water
6 ounces tomato paste

Place all the ingredients in a slow cooker and stir to combine. Set the slow cooker to low and cook for 4 hours.

Allow the mixture to cool slightly, then pour into a food processor or high-speed blender and blend until smooth.

Note: When blending or processing warm foods, do not overfill the container, as the heat will cause the contents to expand and they may splatter out.

Once blended, place the ketchup in glass containers and allow it to come to room temperature before refrigerating.

The ketchup should last for several weeks or more in the refrigerator. If you notice a change in color or smell or see any mold growth, toss it and make new batch.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4776-4786). Victory Belt Publishing. Kindle Edition.

healthy homemade mayonnaise

2 egg yolks
1 tablespoon fresh lemon juice
1 teaspoon gluten-free Dijon mustard*
1/2 cup macadamia nut oil or other oil (see here)
1/4 cup extra-virgin olive oil

 KITCHEN TIP
You can also make this recipe using a handheld immersion blender or a small blender. If using a regular-sized blender, double the recipe to make blending easier. Use the opening at the top of your blender to slowly drizzle in the oil.

In a medium-sized mixing bowl, whisk together the egg yolks, lemon juice, and mustard until blended and bright yellow, about 30 seconds. Begin adding 1/4 cup of the macadamia nut oil to the yolk mixture a few drops at a time, whisking constantly. Gradually add the remaining 1/4 cup macadamia nut oil and the olive oil in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color. Store in the refrigerator for up to a week.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4714-4716). Victory Belt Publishing. Kindle Edition.

Pineapple Tomatillo Salsa

• 5 tomatillos
  
• 1/2 small yellow onion
• 1 serrano (leave 1/2 seeds or all if you want it spicier)
• 1 clove garlic
• 1/2 lime juiced and zested
• 1/2 fresh pineapple
• handful of cilantro, choppedd
• 1 tsp. Kosher salt

INSTRUCTIONS

1. Peel the leaves off the tomatillos, rinse, and place on a baking sheet. Roast in the oven at 400 degrees F for about 15-20 minutes.

2. Place the tomatillos with all other ingredients in a food processor and combine until desired consistency (less time = chunkier, more time = smoother).

3. Serve warm or chilled with tortilla chips or over grilled chicken or fish.

Source: http://www.dietsinreview.com/diet_column/04/roasted-tomatillo-and-pineapple-salsa-is-a-sweet-and-spicy-treat/ 

Paleo Ketchup

 

 

Serves: 1 1/2 cups

Ingredients

• 1 cup carrots, peeled and diced
• 2/3 cup red beet, peeled and diced
• 1/2 cup yellow onion, diced
• 2/3 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup honey
• 1 tsp sea salt
• 1/8 tsp clove
• 1/8 tsp allspice (use with caution for the elimination stage of AIP. You can easily eliminate the allspice and double the cloves.)

Directions

1. Bring water to boil in medium sauce pan. Add beets, carrots and onion. Boil for 10-15 minutes, until tender.
2. While vegetables are boiling, add remaining ingredients to blender. Strain and add vegetables to blender when they are through cooking.
3. Carefully blend on high until liquefied.
4. Return blended mixture to sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes.

 

Source: HeWontKnowItsPaelo

Nuoc Cham (Vietnamese Dipping Sauce)

Ingredients:

Servings: 10

• 2 heads garlic, minced
• 6 limes, juice of
• 1 1/4 cups white vinegar
• 1 1/2 cups fish sauce
• 2 1/2 cups white sugar
• 1 tablespoon chili-garlic sauce
• 4 cups cold water

Directions:

1. In a large bowl, combine lime juice, garlic and white vinegar. Allow the 3 ingredients to sit and marry for at least 10 minutes.
2. Add in water, fish sauce, sugar and chili sauce.
3. Mix well, adding either more sugar or water to adjust the taste.
4. This can be used immediately, but is definitely more flavorful when refrigerated overnight, and much much tastier once it's been in the fridge for a week.

Source: http://www.food.com/recipe/100-authentic-vietnamese-dipping-sauce-nuoc-cham-289509

Servings

• 
  

Caveman Catsup

Serves: 12

Ingredients

• 12 ounces tomato sauce
• 6 ounces tomato paste
• 2 tsp apple cider vinegar
• 3/4 tsp garlic powder
• 1 tsp mustard powder
• 1/4 tsp allspice
• pinch of cloves

Instructions

1. In a saucepan, add all the above ingredients and stir by hand
2. Place on a burner set to low and let simmer for 20 minutes stirring every couple minutes and tasting to ensure it is to your liking
3. After simmered, let it cool and transfer to a container and store in your fridge
4. It will last for about a week and this blows any store bought Ketchup out of the water.
5. Enjoy

Raspberry BBQ Sauce

Serves: 3 cups

Ingredients

• 4 tbsp extra virgin olive oil
• 1 white onion, minced
• 1 jalapeno, minced seeds and all
• 1/2 cup homemade ketchup
• 2 tbsp raw organic honey, melted
• 1/2 tsp dry mustard
• 1/2 tsp cayenne
• 4 cups frozen raspberries

Instructions

1. Heat some coconut oil in a nonstick sauce pan over medium heat and add onion and jalapeno to sweat, about 10 minutes
2. Add the ketchup, honey, mustard, and cayenne and heat until the mixture simmers
3. Add your frozen raspberries and simmer for about 15 minutes until everything is nice and combined
4. Let cool and place in a blender, blend until smooth and jar or use
5. Enjoy

Beasty BBQ Sauce

Ingredients

• 3 tomatoes, diced
• 1 white onion, diced
• 4 cloves of garlic, diced
• 1 6 ounce can of tomato paste
• 1 cup beef stock
• 2 tbsp dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 2 tbsp sweet paprika
• 1 tsp sea salt
• 1 tsp cayenne
• 1 can of diced pineapple (8 ounces for not to sweet, 20 ounce for sweeter)

Instructions

1. Combine all ingredients above in a sauce pan and place on stove over medium heat stirring frequently
2. Once your sauce starts to boil, reduce heat to low, cover, and simmer for 60 minutes
3. Once your sauce has simmered, turn off the heat and pour your sauce into a blender or food processor and run until you get a nice smooth sauce consistency
4. Return to the pan to keep warm or place on the food of your choice
5. Store in the refrigerator
6. Enjoy
7. Makes 4 cups

Source: Civilized Caveman Cooking Creations

Green Goddess Dipping Sauce

No need for lots of chopping; let the food processor do all the work in this delicious herb-packed sauce.

Prep Time: 10 minutes
Other: 1 hour
Yield: Makes 1 1/2 cups

Ingredients

• 3/4 cup sour cream
• 1/2 cup firmly packed fresh parsley leaves
• 1/2 cup mayonnaise
• 1 green onion, chopped
• 1 tablespoon firmly packed fresh dill leaves
• 1 tablespoon firmly packed fresh tarragon leaves
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Garnish: fresh dill sprig

Preparation

Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill 1 hour before serving. Garnish, if desired. Store in refrigerator up to 1 week.

Southern Living, JUNE 2010

Spicy Rémoulade Sauce

Ingredients
1 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon chopped fresh parsley
2 tablespoons Creole mustard
2 teaspoons lemon zest
2 garlic cloves, pressed
1/2 teaspoon ground red pepper
Preparation
Stir together mayonnaise, green onions, parsley, Creole mustard, lemon zest, garlic, and red pepper.

SERVE WITH boiled shrimp and shredded iceberg lettuce on toasted sourdough rolls.

Southern Living, DECEMBER 2009

Pistachio Vinaigrette

Prep Time: 10 minutes
Yield: Makes 1 cup
Ingredients
1/3 cup fresh lemon juice
1 shallot, chopped
2 tablespoons chopped fresh tarragon
1 tablespoon red wine vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
1/4 cup pistachios
Preparation
Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped.

Drizzle 1 lb. grilled asparagus with 3 to 4 Tbsp. vinaigrette, or try it over grilled salmon or other meat. Store any remaining vinaigrette in an airtight container in refrigerator 3 to 5 days.

Southern Living, MARCH 2010

Jalapeno Lime Sauce

3 c. Ranch Dressing
1/4 c. roasted green chilis
1/4 c. pickled sliced jalapenos
1-1/2 T lime juice
3 T fresh cilantro leaves, chopped
1/2 Roma tomato, diced

Pulse all ingredients in a blender until smooth (you may have to do this in batches). Chill and use as needed. Makes about 4 cups.

Source: Chuy's Restaurant