Tzatziki Sauce! Such a simple, clean and refreshing sauce. I can’t speak better words about this Mediterranean sauce. Typically you find it at Greek restaurants served as a topping or paired with stuffed grape leaves also known as Dolmas. By the way, I have an exquisite recipe for Stuffed Grape Leaves that you’ll really enjoy. There’s a bit of work involved but the enjoyment is extremely worth the time. And when you have some help, it goes fast.
But back to this glorious sauce. I’m all about multi-purpose recipes, this is one of them. You can place a dollop of this on top of your favorite fish or even dip a variety of your favorite veggies into it. Not only that, because you know I love encouraging to take my recipes and make your own, you can always add other herbs and spices to this for variety like adding onions or chives. Just remember, let it sit in the fridge for an hour or two first before serving. Overnight is even better!
Using a potato peeler, peel the cucumber into strands up until you get to the seeds. Throw the seedy center part away. Place the strands of cucumber on a plate, sprinkle the salt on top, mix and let sit for about 15 minutes to draw out the water.
In the meantime, mix the Greek yogurt, crushed garlic, olive oil in a medium bowl.
Then, grab the cucumber and squeeze the remaining excess of water out of it and chop the cucumber strands finely.
Combine the cucumber in with everything else, add salt to taste and let it chill in the fridge for at least an hour or overnight.
Okay so by all means this isn’t necessarily a healthy recipe. But I’ll admit being excited about this because having homemade biscuits is a little bit of a new thing for me. So much that I did need to figure out how to make them myself. I’m not a baker, baking doesn’t come natural to me so I’ll just say I lucked out at my first attempt because they came out so perfect. This is something I may do once or twice a year. And even though it’s infrequent, it’s still absolutely amazing, worth making instead of some weird cylindrical cardboard at the store. Therefore, I’m totally sharing this with everyone.
You can make these using an all-purpose gluten free flour. They will be tasty so long as you use a flour you know you love. Surely they won’t be identical to the traditional buttermilk biscuit but they will taste really good nonetheless for a healthier alternative. So, you know how I said I rarely will make these? The same goes with my rendition of Poached Eggs, Biscuits and Gravy here on the blog. Definitely a must try!
Preheat the oven to 450 F degrees.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board. Gently pat (don’t use a rolling pin) the dough until it’s about ½” thick. Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
Use a round biscuit cutter to cut into disks and place the biscuits on a cookie sheet about an inch apart.
Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom.
You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch
You can make these biscuits, cut them, put on a cookie sheet and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.
There’s no wrong way to dress a pizza. We all know this. But these are some of my favorite toppings when I’m feeling pepperoni or sausage on my pizza. Otherwise I tend to do go meatless using various types of veggies and different cheeses. If you’re looking for a good red sauce you can always use my go-to Homemade Marinara. If you like your pizza sauce on the sweeter side just add a little bit of sugar to the marinara when heating it up. Feel free to use any of your favorite low carb and/or gluten free pizza crust but if you’re looking to make something homemade and fresh, definitely try my Cauliflower Pizza Crust!
GLUTEN FREE LOW CARB PIZZA
Place the pizza on a pizza stone or baking sheet with parchment paper. Dress your pizza how you want it.
Bake at 450 F for about 10-15 minutes or until cheese is bubbling.
This is one of my favorite sauces to eat with fish. It can go with pretty much any fish and even poultry but my absolute favorite is on top of salmon. For those who are trying to get more fish in their diet but can’t get past the “fishy” taste, using sauces like this is a great way to serve it. It also gives you more options in how to enjoy seafood too.
The basics of this recipe, by pulling the water out of cucumber, chopping it up and mixing in with Greek yogurt comes from a traditional Tzatziki Sauce that I learned to make visiting Greece. It’s such a light refreshing sauce. The only difference is I added dill (you can use fresh if you like) and chives. Aside from having to let the cucumber sit for 20min to draw out the water content, everything else takes minutes to put together. There’s NO reason to go out and buy a jar of sauce with a paragraph long of ingredients, where half is entirely unnecessary. TRUST ME, things like this deserve a try at least once.
CUCUMBER DILL SAUCE
Using a vegetable peeler, shave the flesh of the cucumber all around into a bowl. When you get to the center where the seeds are, stop, and discard them. Sprinkle about a teaspoon of sea salt over the cucumber, stir, and let sit for about 20 minutes.
While the cucumber sits, combine the Greek yogurt, chives, dill, lemon zest, and juice.
Grab the shaved cucumber and squeeze all the excess water out of it as much as you can. Finely chop the cucumber, add to the yogurt mix, stir, add salt, and pepper to taste.
These hearty one pot meals especially during the Winter is LIFE! I think I get more use out of the slow cooker during the colder months than any other time of year, but with that comes big batch cooking for even tastier leftovers along with really easy prepping so that you can do whatever you need to do for the day while it slowly cooks.
This Beef Short Ribs Ragu recipe is among my favorite next to my Braciole & Italian Sausage recipe. It’s perfect for cold days and also for the holidays. But I’ll admit I’ve made this when it wasn’t cold because it’s that good. And often when I’m being good with my choice of eats, I won’t ignore the craving for this! Okay, believe it or not it doesn’t require anything fancy to make. Cooking it long and slow is the main ingredient to making this taste amazing. Normally I would use 1/2 cup of a dry red wine like Cabernet Sauvignon but there have been times I didn’t have any or forgot to get wine and it came out just as good.
There is one ingredient you don’t want to ditch when making this, and that’s the pecorino Romano cheese. Make sure you go to the cheese section and buy the block of pecorino. Not the grated. It is often compared to Parmesan cheese but the difference is that it’s made of sheep milk; giving that much stronger pungent taste. AND IT GOES SO PERFECT WITH THIS DISH! Trust me. You can use the leftover block of Romano in place of Parmesan cheese, over any pasta dish, or shaved over salads. It can also be stored tight in a freezer bag in the freezer for future uses if you don’t plan to use the rest of it so quickly before the expiration date.
One last thing! If you’re not feeling pasta, you can definitely serve this over a baked potato, polenta, Italian inspired quesadillas, and even top a homemade pizza with the shredded meat. Never feel you’re limited to only one dish when you make a big batch of food. Enjoy!
BEEF SHORT RIBS RAGU
Season the short ribs with salt and pepper. Place about 2 tablespoons olive oil in a large pan and bring to high heat. Brown all sides of the short ribs about a minute each side. Lay the short ribs into a slow cooker set for 8 hours on low.
Drain the excess oil from the pan, place the pan back on the stove on medium heat. Add the beef broth and scrape up the brown bits at the bottom of the pan.
Then, add the onions, carrot, garlic, and Italian seasoning. Stir for about two minutes and transfer into the slow cooker.
Add the bay leaf, tomato puree, crushed tomatoes, dry red wine (optional), and Romano cheese chunks. Stir gently and cover the slow cooker to cook.
Feel free to stir everything once half way through if you like. It should be ready in as little as 6 hours but 8 hours is perfect.
Remove each short rib onto a large cutting board and use two forks to shred the meat. Place the shredded meat back into the slow cooker, add salt as needed, stir, and serve over pasta.
I recommend using a spoon to scoop the pools of fat at the top. You can also do so by scraping the solidified fat at the top after it’s been refrigerated.