This is traditionally served as a dipping sauce for cold shrimp, but is nice with any fish. You can also use this sauce as a shrimp or fish marinade before cooking.

Ritz Cocktail Sauce

• 2 cups chili sauce
• 2 cups tomato paste
• 1/4 cup spicy mustard
• 1/2 cup horseradish
• 1 tsp lemon juice
• 1 TBSP Worcestershire sauce
• 1/4 cup dill pickle relish, chopped fine
• 1/2 tsp Tabasco
• salt to taste
• dash cayenne

1.  Combine all ingredients in a large bowl and whisk vigorously until blended well.

2.  Refrigerate in tightly sealed jar until needed.

*This mixture will keep in refrigerator for 3 to 4 weeks.

Healthy Choices Tarter Sauce

• 1/2 cup plain Greek yogurt
• 1 TBSP olive oil mayonnaise
• 1 medium Kosher dill pickle, finely chopped
• 2 TBSP finely chopped red onion
• 1 tsp freshly squeezed lemon juice
• 1/4 tsp garlic powder
• 1/8 tsp freshly ground black pepper

1.  Put all the ingredients in a glass bowl and whisk together to combine. Mixture should be nice and smooth.

2.  Chill for at least 1 hour before serving.

Ketchup Your Way

• 1 can (28 oz) crushed tomatoes
• 1/2 cup brown sugar, packed down
• 1/2 cup apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp celery seed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp allspice

1.  Put all ingredients in a large, heavy saucepan.

2.  Place on burner and set on low.

3.  Simmer slowly for about 45 to 55 minutes, stirring frequently. The mixture will reduce and thicken.

4.  When mixture looks and tastes right to you (adjust seasonings if desired), remove from burner and allow to cool slightly.

5.  Pour ketchup into clean jars and let it cool completely; then put on tight fitting lids.

*Keep in refrigerator. Ketchup will need to be stirred or shaken up before each use.

I hope you’re enjoying my series on homemade condiments!  Most of them are a great as emergency substitutes or (as is the case of this one) to keep on hand instead of the store-bought kind.

Homemade Dijon Mustard

• 2 cups dry white wine
• 1 small onion, chopped coarse
• 2 cloves garlic, chopped in half
• 4 ounces dry mustard
• 2 TBSP honey
• 1 TBSP vegetable oil
• 2 tsp salt
• 2 drops hot sauce

1. Place wine, onion, and garlic in small saucepan and heat on medium high heat until mixture just comes to a boil; then, turn heat to low and simmer slowly for 5 minutes.

2.  Remove from heat and pour through strainer into a large saucepan and set aside to cool.

3.  When wine mixture has cooled, set it back on the burner on low heat and slowly start adding mustard to saucepan, whisking constantly.

4.  When mustard is all incorporated and smooth, start adding the remaining ingredients, whisking constantly.

5.  Continue heating all ingredients together over low heat, stirring constantly until the mixture gets thick.

Store in glass jars with tight lid in the refrigerator.

This mustard is best after it has chilled for several days.

After chatting in length about the Acai Berry the other day, I thought it would be fun to post a couple recipes using this unique berry. 

Berry-Nice Acai Berry Cupcakes

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups cake flour
1 tsp baking powder
1/4 cup skim milk
1 1/2 cups acai berry pulp

Preheat oven to 350 degrees.

Line muffin tin with paper cupcake liners.

Add butter and sugar in mixing bowl, with hand or stationary mixer, mix on medium-high speed until creamed together and fluffy.

Add eggs and beat until incorporated well.

In a sifter or sieve, sift the cake flour and baking powder together into a separate bowl.

With mixer running, slowly add the flour-baking powder mix to the creamed mixture in bowl.

Slowly pour in milk, continuing to let mixer run until everything is combined; turn off mixer.

With a rubber spatula or spoon, fold the acai berry pulp into the mixture, until combined well.

Spoon mixture into the muffin liners, filling each muffin cup about 2/3 full.

Bake in preheated oven for 20 to 25 minutes or until just starting to get golden around the edges and toothpick comes out dry when inserted into center.

Blue-Razzy Acai Berry Slushie

1 cup blueberries
1/2 cup raspberries
1/2 cup low fat yogurt
1/2 cup skim milk
1/4 cup acai berry juice
1 tsp wheat germ or flaxseed
1 cup ice cubes

Place all slushie ingredients in blender, then with blender on high speed, start adding ice cubes until desired consistency. Serve immediately in tall, chilled glasses. This is a nutritious and delicious breakfast, lunch, or pick-me-up drink.

Do you have a favorite Acai Berry Recipe to share? 

Christine Steendahl
”The Menu Mom”

Yum!  A summertime (or anytime) scrumptious treat -  Bacon, Lettuce and Tomato sandwiches!  What could possibly make them better?  Homemade mayonnaise, of course!  Enjoy!

Old Fashioned Mayonnaise

• 2 egg yolks
• 1 tsp salt
• 1 tsp dry mustard
• 2 cups vegetable oil
• 1 to 2 TBSP white vinegar

1.  In a glass bowl, whisk together the egg yolks, salt, and mustard until light and frothy.

2.  Put one drop of oil in bowl and whisk vigorously; then put in another drop and whisk vigorously again. Keep adding oil one drop at a time, whisking all the time, until mixture thickens.

3.  Continue drizzling in oil at a slow stream, whisking continuously, until oil is all incorporated and mixture is emulsified.

4.  Next, whisk in vinegar until well blended; start with 1 tablespoon and add more if needed to get the consistency you want.

5.  Pour into a tightly sealed jar and store in refrigerator until needed.

This will keep for several weeks in the refrigerator.

You see Acai Berry products much more frequently today, boasting health benefits that tempt many; but what exactly is an Acai Berry?  What do they taste like?  Are they worth trying?  Let’s take a look today and maybe the information presented will help you decide if this fruit is right for you.

Acai berry, pronounced [ah-SIGH-ee] is probably one of the most highly disputed fruits of the current day. Let’s take a deeper dive into this amazing little fruit and find out exactly where it came from, some possible health benefits, and a few ways to incorporate this fruit into your diet.

What is it?
Acai berry is a small reddish, purple fruit, resembling a stretched out grape. These berries are found on the Brazilian wild palmberry tree, native to Central and South America. There have been numerous studies done on the health benefits of these berries, but a majority of them have been focused on the antioxidant activity which could help prevent certain diseases.

History
Acai has been around for thousands of years, but was not introduced to the western world until the mid 1990’s. First used by the tribes of the Amazon jungle as a cure for various ailments, acai berries soon made a home in the Americas. It didn’t take long for westerners to believe in the tremendous health properties credited to this tasty fruit.

Where Does it Come From?
The acaí berries can be found on a palm tree with a long thin trunk. The berries would be grouped in clusters that look like little blue bottles hanging in between ribbon-like leaves. Traditionally, the acai berries would have to be picked by hand. The tribe’s men would shimmy up the tree and cut the branches from the top of a palm tree laden with acai berries. The harvest would then be brought back to the women of the village to pluck and prepare.

Health Benefits
The health benefits are where most of the debate on acai is concerned. Some studies show there are no greater health benefits from eating acai berries than similar fruits, berries, and vegetables. However, other studies claim to prove the antioxidant levels are much higher. Even if acai berries are only on an equal footing with other fresh produce in providing a defense against free radicals, they would be worth considering when eating a healthy diet.

Acai contains powerful antioxidants called anthocyanins and flavonoids. These two antioxidants help defend the body against life’s stressors. They also play a role in defending the body against free radicals. Free radicals are harmful byproducts either introduced to the body as toxins from the outside environment or produced by the body from the remnants of processed foods and other internal pollutants. By lessening the destructive power of free radicals, antioxidants may help reduce the risk of some diseases, such as heart disease and cancer.

Fun Fact
Anthocyanin is Greek for ‘blue flower.’ These antioxidants are what give the acai berries and juice the reddish, purple, and blue hues. Many fruits which contain these deep, rich pigments, like blueberries, blackberries, and cranberries, are extremely high in antioxidant properties.

How to Eat
Acai berries can be consumed in a number of different ways. Some people prefer them raw as acai na tigela – literally translated as ‘acai in a bowl’. Others prefer to drink the sweet juice, sometimes as part of a smoothie. Straight up, acai juice is similar to drinking grape juice.

Acai berries are a great addition to salads, especially when combined with slivers of toasted almonds and crumbles of soft goat cheese. Due to the natural pH of the juice, acai is also great at tenderizing meat and makes an excellent marinade for beef and lamb. Another trend emerging from the acai world is wine made from the berries. The list will grow as more and more people find out about this fabulous super food.

No matter how you get your acai fix, you will enjoy the new flavor profile on your palate and the added antioxidants in your diet couldn’t hurt either. You can pick up some frozen berries or a bottle of juice to give it a try.  If you do, let me know what you think!

Tune in later this week for a couple recipes featuring this unique fruit. 

Christine
”The Menu Mom”

With Easter celebrations on the horizon, you may wind up with a few hard boiled eggs that a need a place to go.  This mayonnaise recipe is the perfect place for those “left over” hard boiled eggs!

Hard Boiled Egg Mayonnaise

• 1 cup yogurt
• 1 TBSP lemon juice
• 1/4 tsp prepared mustard
• 1 hard boiled egg
• 1/4 tsp celery seed
• 1/2 tsp salt

1.  Put all ingredients in food processor and pulse until well blended and smooth. If you prefer, you can also just chop the boiled egg very small and blend ingredients together with a fork or whisk.

2.  Keep refrigerated in jar with tight lid.

*Be sure to chill thoroughly before use.

I recently organized a meal swap between five other friends and myself.  This is our first week, and so far so good!  Basically once a week we cook for two other families and two other nights a week we receive meals.  It has worked out great for me so far!  I enjoyed my cooking day, and we swap right after school at 3:15, so that meant I had our family’s dinner ready to go early as well!  So essentially 3 nights a week I don’t have the dinner hour chaos!  I can just focus on my kiddo’s (and their homework).  It has been soooo nice!  Anyway, I thought I would share what I made on my first cooking day.

Corn Chowder
Serves 8  (I tripled it for the swap)

1 1/2 c. sliced carrots
1 c. chopped celery
1 c. chopped onion (I just used a bit of dried minced onion since one family I was cooking for did not care for onions)
1/4 t. garlic salt
3 beef bouillon cubes
6 c. water
1 c. diced potatoes
1 lb. ground beef
1/2 t. pepper
2 cans cream style corn
1 can evaporated milk

PREP:  Chop carrots, celery, onion & potatoes.  Shape hamburger into mini bite-size meatballs. 

1.  Combine in a large kettle:  Carrots, Celery, Onion, Garlic Salt, Bouillon Cubes, and Water – Bring to a boil and simmer 30 min.

2.  After 30 min. add potatoes, mini-meatballs, & pepper.  Cook for 30 min. more.

3.  After the potatoes and meatballs have cooked, add the creamed corn and evaporated milk.  Cook for approx. 10 more minutes or until completely warm.  Do not boil once the corn and milk has been added.

Lemon Pudding Cake
This was a new recipe for me.  I still haven’t tried it, but was told it was yummy.

3 T. butter – room temperature
1 c. sugar
4 eggs
1/2 c. lemon juice
1/4 t. salt
3 T. all-purpose flour
1 c. milk
Powdered Sugar (optional)

1.  Preheat oven to 325 degrees.  Lightly grease a 6 cup casserole dish or 8×8 pan.

2.  Beat butter and sugar until fluffy.  Separate egg yolks and whites.  Add the yolks to the butter mixture and beat well.  Set aside the egg whites.

3.  Add the lemon juice, salt and flour to the mixture.  Beat well.  Add the milk and mix until blended.

4.  Beat egg whites until stiff.  Gently fold into lemon mixture.  Pour batter into prepared pan.  Bake 50 minutes, covering last 10 minutes with foil if the top begins to brown too much.  Sprinkle with powdered sugar if desired.  Serve warm or chilled.  Should be stored in the refrigerator 

Finally I also just bought some frozen yeast rolls at Sam’s Club that just needed to be warmed up.

Made for a great meal!

Christine

I have a fun e-book for you today featuring 40 smoothie recipes.  Enjoy!

 Summer Smoothies Recipes

* For even more smoothie recipes visit www.smoothieblends.com