Cranberry Jezebel Sauce is a must have recipe for Thanksgiving, but it is great any time of the year. There is something truly magical about this sweet, tangy, and spicy sauce that is especially good on meats, poultry, or on top of cream cheese for an appetizer.
Jamaican Jerk Sauce has to be the best food of the Caribbean islands. It is readily available at restaurants and roadside stands, used on a variety of meats, vegetables, and seafood. If you haven’t tried it, think of a Buffalo wing sauce with triple the flavor. Dark and rich, this sauce really packs a punch.
This tangy barbecue sauce goes together quickly and is great on burgers, chicken, pork, and even seafood. Less than 15 minutes to make with basic ingredients.
Grand Marnier liquor adds a punch of flavor and elegance to homemade cranberry sauce. Uses only 4 ingredients and couldn’t be easier to make.
Texas Caviar will bring Olé raves at your next party or sporting event. This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.
BBQ spareribs are a big favorite of mine. They are expensive at restaurants and usually disappointing. The barbecue afficionado will argue that they must be smoked low and slow on a wood-burning grill, but time and weather do not always permit cooking them the tried and true way. My oven […]
Apricot salsa salmon is a real treat. The glaze is made with two simple ingredients: apricot jam and salsa verde (store-bought or homemade with the included recipe below). It may sound like an odd combination, but it works!