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Recipe: Creamy Chipotle Sauce

Recipe: Creamy Chipotle Sauce

Ingredients

¼ cup full fat mayonnaise
½ cup full fat sour cream
4 chipotle peppers in adobo sauce
2 tbsp freshly squeezed lemon juice
¼ tsp garlic powder
¼ tsp onion powder
salt and pepper to taste

Directions

Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.

Sauce will last up to one week stored in an airtight container in the refrigerator.

~ Marla Meridith

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Louisiana Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce.

2 lb. Brussels sprouts
1/4 cup olive oil
1 tsp sweet or smoked paprika
garlic salt
black pepper
–remoulade sauce1 cup full fat mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce / Tobasco
1/2 tsp garlic powder
2 tbsp capers, roughly chopped
1 tsp worcestershire sauce
1 tsp mild, sweet paprika
1 scallion, finely chopped
1/4 tsp kosher salt
For extra spice add 1/8 teaspoon cayenne pepper
–garnish
freshly chopped Italian parsley
sweet paprika

For the Brussels sprouts:
Preheat oven to 450 degrees and bring a large pot of salted water to a boil.
Trim the root ends of the brussels sprouts and discard any loose leaves (or save them to make brussels sprouts chips).
Once water is boiling, add brussels sprouts and cook 10-20 minutes, until tender. Boiling time depends on the size of the sprouts. Drain and add to a bowl of ice water to cool, this will stop the cooking. Drain.
Using a piece of parchment paper or plastic wrap, flatten the cooled brussels sprouts to 1/2 inch thickness with the back of a chefs knife or rubber kitchen mallet.
Place on a parchment paper lined baking sheet. Toss with the olive oil. Sprinkle with the paprika.
Season with garlic salt and pepper.
Roast until crisp and deep brown around the edges, about 30-40 minutes, flipping over halfway through.
While the brussels sprouts are baking, make the Louisiana Remoulade sauce. Add all ingredients into a medium bowl and stir to combine.
Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.
Top with the Remoulade sauce, freshly chopped parsley and sweet paprika.

~ Marla Meridith

Recipe: Louisiana Remoulade Sauce

Remoulade is a mayonnaise based sauce that’s flavor is defined by mustard, garlic, paprika and cajun seasonings. Excellent as a dip for shrimp, fried green tomatoes, fried pickles, veggies and excellent smothered on po boy sandwiches and all kinds of seafood.

1 1/2 cups

1 cup full fat mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce / Tobasco
1/2 tsp garlic powder
2 tbsp capers, roughly chopped
1 tsp worcestershire sauce
1 tsp mild, sweet paprika
1 scallion, finely chopped
1/4 tsp kosher salt
For extra spice add 1/8 teaspoon cayenne pepper

Add all ingredients into a medium bowl and stir to combine.
Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

Ingredients

Directions

~ Marla Meridith

Best Ever Homemade Italian Vinaigrette

Ingredients

Directions

~ Marla Meridith

Recipe: Tzatziki Sauce

Ingredients

Directions

~ Marla Meridith

Best Ever Homemade Italian Vinaigrette

Best Ever Homemade Italian Vinaigrette recipe, use this salad dressing on everything from pasta salads to green salads to marinating vegetables, meats and seafood.

3/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup white wine vinegar
2 tbsp freshly squeezed lemon juice
1/4 cup finely freshly grated Parmesan cheese
1 tsp of EACH dried parsley, drained oregano, dried basil, garlic powder, onion powder
3/4 tsp salt
1/2 tsp EACH black pepper, paprika
1/2-1 tsp agave or honey, or add more to taste

Add all ingredients into a mason jar, tighten the lid and shake until well combined. You can also add all ingredients to a bowl and whisk until well combined.
Store in an airtight container up to two weeks. Shake or whisk each time before use. If the oil becomes a solid in the fridge, just lettuce dressing sit out a few minutes for it to become room temperature.

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

For a super healthy, delicious and gluten free meal you have gotta try this Greek Salad with Salmon and Creamy Feta Dressing recipe. The dressing can also be used as a dip for veggies or wings!

4 servings

–for the dressing
1/2 cup regular mayonnaise, such as Hellmann’s
1/2 cup sour cream
6 ounces feta cheese, crumbled
2 tbsp milk (skim, low fat or whole)
1 tbsp freshly squeezed lemon juice
1 clove garlic, roughly chopped
2 tbsp chopped fresh dill
1/4 tsp dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
–for the salmon
1 tbsp olive oil
1 lb salmon filets, with skin
a few pinches each garlic salt and pepper
–for the salad
5 cups salad greens
1/2 cup grape tomatoes, chopped
1/2 english cucumber, cut into bite sized pieces
1/2 cup kalamata olives, halved cup
1/2 cup crumbled feta cheese
1/2 red onion, thinly sliced
chopped fresh dill for garnish

For the dressing: Place all the salad dressing ingredients in a blender or food processor. Blend until thick and creamy. If desired, you can thin out with some water.
For the salmon: Heat the oil in a 12 inch skillet over medium high heat. Season both sides of the salmon with some garlic salt and pepper. When the pan is hot (you can test with a small splash of water) Place the salmon on the pan skin side down. Place a splatter guard over the salmon as it cooks. Cook the salmon about 5-6 minutes or until golden brown and crispy. Flip the salmon and cook for another 2-3 minutes or until done to your liking.
Assemble to salad: Layer the salad ingredients in a large bowl. Place the salmon over the top. Drizzle dressing and sprinkle some dill over the top. Serve immediately.

~ Marla Meridith