Make Your Sandwich Great Again!

Here are the candidates that promise to
deliver great flavor. The good news is
you can vote for all of them!
The secret is in the sauce. Swap out the plain
 mayo you use on your sandwich and
mix up a special kicked-up spread in minutes.

The Grilled Reuben with my homemade
1,000 Island Dressing

 Marshall Field's Special Sandwich with
homemade 1,000 Island Dressing

BLAT (bacon, lettuce, avocado, tomato) with
Herb Mayonnaise.

You can mix each recipe in a jar. Store in
the refrigerator for a few weeks.
Make as little or as much as you want.
I usually make half a recipe so that I'll
use it within 2 weeks for the two of us.

Shrimp Roll with Lemon-Tarragon Mayonnaise.

But wait...there's more!

1000 Island Dressing
1 C mayonnaise
¼  C sweet relish
¼  C ketchup
¼  t salt & ¼  t pepper
½  t tarragon
1 t Worcestershire sauce
dash Tabasco (optional)

Mix and store in a jar

I use this one on BLTs, chicken, 

turkey, and a grilled reuben. 

YUM!

Herb Mayonnaise
1 C mayonnaise
1-½  t thyme
¾  t dill 
½ t parsley
¼- ½  t red pepper flakes
¼  t black pepper
Mix and store in a jar.
I use this on BLTs, chicken, turkey,
steak, roast beef, and egg. 

Dijonnaise

1 C mayonnaise

3 T Dijon mustard

1 T lemon juice

Mix and store in a jar.
Good one for ham, cheese, tomato,
greens (spinach or lettuce) on rye.
 Also good on a leftover salmon or
 tilapia sandwich.

Lemon-Tarragon Mayonnaise
! C mayonnaise
2 T lemon juice
2 t tarragon, dried
2 t celery salt
½ t pepper
Mix in a jar. Good with shrimp,
 salmon, chicken, and chicken salad.

Cilantro Cream

1 C plain yogurt

½ C firmly packed 

fresh cilantro leaves

1 t kosher salt

3 T lime juice

Mix and keep in a jar for

up to 2 weeks. 
Chicken, fish, pork, and steak sandwiches.

Cranberry Mayonnaise
1 c mayonnaise
¼ C cranberry sauce or 
spiced cranberry chutney
(homemade is best click on links)
Remember this one after Thanksgiving!
Makes the best Turkey sandwiches. Good
on chicken or pork sandwiches anytime.

Garlic Butter

1 stick butter (1/2C)

1 garlic clove, minced

1 T lemon juice 

1 T minced fresh parsley

½ T chopped fresh chives

Keep in fridge for 2 weeks or

freeze then slice to use on bread,

vegetables, or to top steaks.

Enjoy!

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Steak with Dijon Cream Pan Sauce

When I am grilling steaks in my (favorite) cast iron

 pan on the stovetop it's an opportunity to make

 a delicious pan sauce. Those wonderful browned 

bits and juices do not go to waste. They are 

used to make a simple pan sauce that adds 

great flavor to the steaks. 

I used a little
wine, cream, dijon, and tarragon.

 Sear the steaks without moving on the
first side for 3-4 minutes. Flip and cook
another 3-4 minutes.

Remove the steaks to a platter and

cover with foil to keep warm while you

make the pan sauce.

 I deglaze the pan with a little wine, stirring
to scrape up all the browned bits in the pan
for about 30 seconds.

Next I add a little cream, a dollop of Dijon,
salt, pepper and tarragon. It's a flavorful
combination that reminds me of my
favorite Bearnaise Sauce. It just takes a
few minutes to make.

 Whisk until smooth and thickened
for about 2-3 minutes.

 Spoon over the steaks.

 I made all four so we had leftover steak. We
sliced them for sandwiches at lunch the next day.
Good planning! 

 You can also use filet mignon or rib eye.
I think this sauce would be good with
pan grilled pork chops too.

 Cooked the way we like them; medium rare.

Make sure to swirl each piece in this
yummy sauce....so good! 

Steak with Dijon Cream Pan Sauce

1-1/2 lbs sirloin steak, 

 garlic salt, pepper

Olive oil

1/2 C white wine

1/4 C cream

1t Dijon mustard

1 t dried tarragon 

Pat dry the steaks and cut into 4 pieces. 

Rub with olive oil and sprinkle generously with

your choice of seasonings; garlic salt and pepper

 is fine. Heat a heavy skillet on medium high and
 add about 1 T of olive oil to coat the bottom of
the pan. Cook the steaks to desired doneness,
3-4 minutes for medium-rare. Do not move the
steaks until it's time to turn. This creates the sear
 and browns the outside. Check for color before
 turning, then flip and cook another 3-4 minutes.
 Remove to a platter, cover with foil to keep warm
 while you make the sauce.

 Add the wine to the pan and cook scraping up the 

browned bits for 30 seconds. Add the cream and
 the mustard and simmer for 1-2 minutes. Season
with salt and pepper, then stir in the tarragon. 

Spoon over the steaks.

Enjoy!

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The Scoop, Dwellings, 

Blue Cheese Sauce for Steak

 Whip up this simple blue cheese sauce 

the next time you are grilling steaks. 

It's so easy and takes your steak dinner to a 

new level. It's great when you're having company. 

Also keep it in  mind for one of your

holiday family dinners. Here goes...

 Mince the garlic and add to the cream.

 Let simmer on low until reduced and thickened.

This takes about 30 minutes, stir occasionally.

 Stir in the cheese, salt, pepper, and W-sauce.

 Whisk in to allow the cheese to melt slightly.

 Add chopped fresh parsley-good if you have it. 

It's so good on steaks- rib eye and filet mignon are

my favorite. I swirl my vegetables and potatoes in

the sauce that's on my plate too. It's also great on 

burgers, grilled salmon, spicy shrimp, and of 

course, a dip for  buffalo wings.

Leftover sauce is good to have for a dinner later in

the week. It's good on almost everything.

Blue Cheese Sauce

1 C heavy cream

1-2 cloves garlic, minced

4 oz (about 1/2C) crumbled blue cheese

1/4 t salt & 1/4 t pepper

1 t Worcestershire sauce- a good dash

1-2 T chopped parsley

Combine the cream and garlic in a small saucepan

and let simmer on low until thickened, about 30

minutes. Add the remaining ingredients and whisk

to melt the cheese. Stir in the chopped parsley.

Keep warm. Serves 4-6

Enjoy!

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Parmesan Salad Dressing, plus 12 Recipes That Use Buttermilk

I make this delicious dressing whenever I have

buttermilk in the fridge leftover from one of

my recipes that uses buttermilk.

Toss with your favorite salad ingredients, or 

just romaine lettuce and croutons. This dressing

 has a creamy Caesar Salad dressing taste.

 It's also a good dip for crudites.

 It's a good way to use up that buttermilk you 

bought to make any of my recipes.
 Here are all the links.
Fluffy Buttermilk Pancakes,

Cinnamon Quick Bread,
Classic Buttermilk Pie
Cilantro Ranch Dressing (for Southwest Salad)
Buttermilk Dressing (for BLT Wedge Salad)
Puffins (Mini Pancake Muffins)
Dark Chocolate Bundt Cake
Chocolate Skillet Cake
Real Irish Soda Bread
Sweet Soda Bread
Pumpkin Maple Coffee Cake
Pumpkin Pancakes
Now, back to the Parmesan dressing.

 I minced garlic and used chives from my garden.

 Mix in the grated Parmesan cheese last.

 Good for dipping too!

It will last in the fridge for quite some time.

 Put the rest in a jar, or better yet, use  

two small jars and give one to a friend. 

Parmesan Dressing

1 C mayonnaise

1/3 C buttermilk

1-1/2 T lime juice

1 clove garlic, minced

1 T chives, minced

1 t honey

1/2 t Kosher salt

1/2 t pepper

Whisk this all together then stir in

1/2 C grated Parmesan cheese

Mix well.

                    Enjoy!

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Rattlebridge Farm

The Easiest Cranberry Sauce

This is so easy and yummy you'll never

serve that canned stuff again. 

 Just 2 ingredients: cranberries and sugar.

 Put the cranberries in an ungreased casserole. 

Sprinkle the sugar on top but don't stir. 

Bake @350º for 30-35 minutes.

Stir about 3 times while cooking.

A delightful sauce recipe from

 Susan Branch. 

Good hot or cold. 

The next day you can make...

CHRISTMAS JAM

Mix extra cranberry sauce

with equal parts orange marmalade.

Great on toast, biscuits, scones...

Cranberry Sauce

3 cups fresh cranberries,

about 1 bag rinsed

1 C sugar

(or 3 parts berries to 1 part sugar)

Put the cranberries in an ungreased

casserole. Sprinkle on the sugar but

 don't stir. bake in a 350º oven for 35

minutes, stirring 3 times. 

Enjoy!

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Black Bean Salsa

This is great on grilled salmon and so much more.

Black Bean Salsa

1 can black beans, rinsed

1 jar salsa

2 T brown sugar

Stir to combine. 

Make ahead to let the flavors mingle.

Serve as a garnish with grilled

meat, fish or chicken.

Or serve as a dip. 

 Just 3 ingredients!

  You probably have everything in your pantry.

It gave my leftover roast pork slices

a whole new flavor. You can heat the salsa too,

then spoon on leftover chicken and pork.

YUM!

Or just serve it as a dip, or wrap in a lettuce leaf

for munching. 

Enjoy!

Mustard-Parsley Sauce for Corned Beef & Cabbage

I wanted to get this posted in time for you to try.

This is a great little sauce to serve with your 

St. Patrick's Day corned beef and cabbage dinner.

You just need to scoop out a cup of broth

that the corned beef has been cooking in.

It gives it great flavor.

Mustard-Parsley Sauce

2T butter

2T flour

1 C milk

1 C reserved cooking broth

from the corned beef

1/2 t salt

1/2 t pepper

2 T Dijon mustard

1 T cider vinegar

1/4 C chopped fresh parsley

In a saucepan melt the butter over medium heat. 

Whisk in the flour. Cook, stirring until smooth and 

bubbly. Whisk in the milk and broth. 

Bring to a boil, stirring, reduce heat to low

and whisk until thickened (about 3 minutes). 

Remove from heat and whisk in the

 salt, pepper, mustard, vinegar and fresh parsley. 

Put into a gravy boat to pass.

Serve with the corned beef and cabbage

Enjoy!

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