Condiments

Hatch Chile Ranch Dressing

by Shawnda on August 28, 2014

in Appetizers,Condiments,Hatch chiles,Lighter & Healthier,Mexican & TexMex,Salads,Vegetarian

Hatch chile ranch dressing

Hi.

I made hatch chile ranch dressing. And then nearly had to cage-fight my 4-year-old for the last spoonful in the jar.

This is probably where most “normals” would back up and explain a back story that makes them sound more normal and less dramatic – and definitely less violent. But I have no back story. And quite possibly am farther away from the “normal” label than most of you guys think.

Because the over-dramatic 4-year-old mushroom-cloud meltdown that ensued left me with very few options, with cage fighting being closer to the top than I should probably publicly admit.

Hatch chile ranch dressing

But enough already about my crappy parenting skills, right? I tweaked the world’s greatest jalapeno ranch dressing and subbed in hatch chiles for what turned out to be a pretty amazing green chile dip and dressing. One over which tears were literally shed.

So go roast those green chiles. Throw them in a blender with a handful of other things that we both know that you already have on-hand. Push a button. And then grab that bag of chips bowl of salad bowl of chips.

Hatch chile ranch dressing

Hatch Chile Ranch Dressing

A tangy, creamy homemade ranch dressing (or dip) flavored with Hatch green chiles.

Ingredients

  • 3/4 cup sour cream or fat-free greek yogurt
  • 3/4 cup mayo (I use light)
  • Juice of 1/2 lime
  • 1 small bunch of chives or 2 dark green onion tops (equal to ~2 Tbsp) chopped
  • Small handful cilantro
  • 2 medium hatch chiles hatch chiles, roasted, seeded, and chopped (directions here)
  • 1/4 salt
  • 1/4 tsp fresh ground black pepper
  • 1 clove garlic
  • Up to 1/2 cup milk or buttermilk (optional)

Instructions

  1. Add sour cream/yogurt, mayo, lime, chives, half of the chiles, salt, pepper, and garlic to the blender.
  2. Blend for 10 seconds, add the remaining chiles and chilantro and pulse a couple of times.
  3. Check consistency and blend in milk if desired. (I almost never do this anymore but especially if you're using full-fat mayo and sour cream - the dressing will get pretty thick after being stored the fridge - you can always whisk milk in later.
  4. Store in an air-tight jar in the fridge.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 5 minutes

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DIY: Fresh Cherry Sauce

The first time I made it, I called it “Cheater’s Cherries Jubilee.” For a few nights more in a row than I’ll admit on the internet, I pitted ~2 dozen cherries into a small bowl, dropped a piece of orange peel in, and popped it in the microwave for 90 seconds.

I scooped the still-warm, slightly-tart cherry sauce over a bowl of vanilla ice cream and borderline inappropriately oooh’ed and aaah’ed my way through dessert.

But only borderline inappropriately.

DIY: Fresh Cherry Sauce

90 seconds. That’s all it took for a quarter-pound of fresh cherries to cook into a borderline magical dessert sauce. No butter, no booze, and most importantly: I still have both of my eyebrows.

After a couple of nights of making single-serving cherry sauce in the microwave, I buckled down and pitted an entire pound of cherries for a larger, “yogurt topping” batch.

It took two 90-second trips through the microwave with a couple of pieces of orange peel, a little cornstarch to help it “gel” just a bit more, and a few drops of liquid stevia at the end just to sweeten it enough to take the edge off my morning bowl of plain Greek yogurt. (When I make it for ice cream, I dodn’t add sweetener at all.)

DIY: Fresh Cherry Sauce

Making your own fresh cherry dessert topping couldn’t be easier. I mean, maybe it could… but I think you’ll be happier with a DIY version than opening up a jar.

And it’s applications are endless: top pancakes and waffles, scoop over ice cream, swirl into your favorite brownie batter, serve over plain cheesecake, swirl into yogurt… I could keep going. But then I’d have to make another batch.

DIY: Fresh Cherry Sauce

Fresh Cherry Sauce

Fresh cherries are turned into a decadent ice cream or yogurt topping in just 3 minutes in the microwave.

Ingredients

  • ~1 1/4 lb cherries, pitted to yield 1 lb
  • 2 1x3-inch lengths of orange peel
  • 1/2 tsp cornstarch
  • Sweetener of choice (optional; I used 4 drops liquid stevia)

Instructions

  1. Place cherries and orange peel in a microwave-safe bowl and sprinkle cornstarch over top.
  2. Microwave on high for 90 seconds, stir, and heat for another 90 seconds - the mixture will bubble up so don't walk away! Or better, place a paper towel under the bowl.
  3. Add any sweetener, if desired, and let cool a bit.
  4. Scoop the still-warm sauce over ice cream for Cheater Cherries Jubilee or chill completely and swirl into yogurt.
  5. Will keep at least a week in a jar in the fridge.

Notes

Yields: 2 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Bacon & Cranberry Chutney

Even before the last of those lovely bacon jam-filled pretzel rolls disappeared, I’d already staked out the idea of combining the bacon jam with cranberries for a spread-on-anything and stuff-in-everthang twist on cranberry sauce.

The original attempt of turning bacon jam into cranberry-bacon jam failed. Well, as much as something called “bacon jam” could fail. While tasty – and then, of course, still completely devoured – there was simply just too much bacon. A feat that I didn’t even know was possible before!

So I turned cranberry chutney into bacon-cranberry chutney instead. Plenty of tart cranberries and just enough bacon to turn the sweet and savory and smokey chutney into a “just one more spoonful won’t hurt” spread.

Burgers with Bacon & Cranberry Chutney and Brie

I put it over baked brie. And on burgers. And sliders.

And then I made a second batch and did it all over again, making The Cranwich for lunch 3 days in a row.

Festive and delicious with layers of flavor. And just enough bacon.

Bacon & Cranberry Chutney

Homemade cranberry chutney flavored with smokey bacon.

Ingredients

  • 3 slices of bacon, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup cider vinegar
  • 2 Tbsp bourbon
  • Juice of 1 orange
  • 1 tsp worcestershire
  • 1/4 cup brown sugar (more if desired)
  • 12 oz bag of cranberries
  • 1 cup water
  • Generous pinch of salt

Instructions

  1. Cook the bacon in a medium sauce pan until mostly crisped and then remove with a slotted spoon to a small saucer.
  2. Add the onion to the pan and cook until softened, about 5 minutes.
  3. Add the garlic and stir, cooking another minute.
  4. Return the bacon to the ban along with the remaining ingredients.
  5. Bring to a slow boil over medium heat and then cover, cooking for ~10 minutes until the cranberries have softened.
  6. Remove the lid and let simmer until nearly all of the liquid has cooked away, about another 10-15 minutes.
  7. Taste for sweetness and add another tablespoon or two of sugar, if you think it needs it.
  8. Transfer to a food processor or blender and pulse a few times.
  9. Transfer to a jar or bowl and keep in the refrigerator where it will last a good 2 weeks. Probably.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Burgers with Spicy Bourbon-Peach Chutney

I keep seeing all these “Peace out, summer!” references everywhere and I can’t help but be a little bit jealous.

And by a little bit, I mean I’m totally drowning my sorrows in a Jealousy Sundae sprinkled with a super immature (and inappropriate) hand gesture and topped with some nondairy whipped depression.

Because it will not only feel like summer today and tomorrow, but it will still feel like summer long, long after the rest of you guys bust out the scarves, boots, and sweaters. LONG after.

Burgers with Spicy Bourbon-Peach Chutney

I always hate Texas come September. When everyone else is talking about pumpkin and sweatshirts, I’m staring at a $300+ electric bill, cursing anything and everything.

But making a spicy chutney with peaches that are still readily available and completely awesome in September is one of those things I don’t mind. Also, wrapping up Christmas shopping in capris and flip flops and sleeping with the windows open is pretty fantastic.

So in the end, I whine about the heat just to whine. Because honestly, we know I wouldn’t trade Texas for anything. (Or, at least most things.)

Burgers with Spicy Bourbon-Peach Chutney

Spicy Bourbon and Peach Chutney

This sweet, savory, and spicy peach chutney goes great on burgers and grilled fish.

Ingredients

  • 1 lb peaches (~4)
  • 1 tsp olive oil
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 1-2 Tbsp brown sugar
  • 1/2 habanero pepper, finely diced (seeds and stems removed)
  • 1 tsp red wine vinegar
  • 2 Tbsp bourbon (if omitting, replace with water)
  • 2 tsp brown mustard (I use Creole mustard)
  • 1 tsp worcestershire sauce
  • Salt

Instructions

  1. Peel peaches with a vegetable peeler or with this method.
  2. Remove pits and cut the peaches into ~1/2-inch cubes.
  3. Heat oil in a small saucepan over medium heat and cook onions until softened.
  4. Add garlic and cook for another minute.
  5. Add peaches, 1 Tbsp brown sugar, and remaining ingredients to the sauce pan. Cover and simmer for ~10 minutes and then cook uncovered until the liquid has reduced to a nice syrupy glaze and you can easily smash the peaches with a spoon.
  6. Taste for sweetness and add additional brown sugar, if desired.
  7. Let cool and store in the fridge for a week.
  8. Serve generous scoops on burgers, grilled fish, or brie.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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