Homemade Marinara Sauce

Marinara sauce is so yummy. This is my go to sauce when I need to just get some pasta and tomato sauce on the table. It has mushrooms and a couple of different meats.

With LOVE from Texas,
The Pint-Sized Mayo

Homemade Marinara Sauce

2-4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound of ground beef
• 1/2 pound italian sausage (I used turkey.)
• 1 cup yellow onion, chopped
• 4 ounces baby brown mushrooms, de-stemed and sliced
• 2 cloves of garlic, minced
• 1 roma tomato, diced
• 2 (8 ounces) cans tomato sauce
• 1 tablespoon of tomato paste
• 1/2 tablespoon herbes de provence (can substitute italian seasoning)
• 1 tablespoon basil, chopped
• 1/8 teaspoon crushed red chili flakes
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

Directions:

Place a large pot over medium-high heat. Add the olive oil. Next, add the ground beef and italian sausage to the pot. Allow the meat to brown, about 15-20 minutes.

Once the meat has browned, lower the heat to medium. Add the onion, mushrooms, garlic, and tomato. Sauté until the veggies soften, about 6-8 minutes.

Finally, add the tomato sauce, tomato paste, and spices to the meat and vegetable mixture, and stir to combine well.

Lower the heat down to a low simmer, and cover the pot.  Cook  for 20-25 minutes.

Serve over cooked pasta, in lasagna, or with some crusty toasted garlic bread!

Enjoy!!

“I love pasta with the homemade marinara sauce I had as a kid.” – Bernadette Peters

Caramel Sauce

Homemade caramel sauce is simple and easy to make at home. It can be used to top just about any dessert. It’s always nice to keep a simple recipe like this in your arsenal to add a little pizazz when needed.

With LOVE from Texas,
The Pint-Sized Mayo

Caramel Sauce

Yields about 3/4 cup

Ingredients:

• 1/2 cup granulated white sugar
• 1/4 teaspoon of salt
• 3 tablespoons unsalted butter
• 1/4 cup + 1 tablespoon heavy cream, at room temperature

Directions:

Place the sugar and salt in a large pot over medium-high heat. Allow it to melt and bubble. Once it starts boiling, do not touch until you get to a deep amber color, about 10 minutes. (Make sure you have a watchful eye. It can go from amber to burnt in a matter of seconds.)

Add the butter, and stir it in until fully mixed. Remove the pan from heat. Next, carefully pour in the heavy cream. It will bubble and sputter a bit, so make sure you step back a bit.

Whisk the mixture until you get a smooth sauce. Remove from heat, and allow caramel to cool. Use immediately or place in a jar and store in the refrigerator for up to a week.

Enjoy!!

“It was an instinct to put the world in order that powered her mending split infinitives and snipping off dangling participles, smoothing away the knots and bumps until the prose before her took on a sheen, like perfect caramel.” – David Leavitt

Pandesal

Pandesal! I love love love this stuff. 1. it’s carbs 2. they are just so addictive. But, hey! I’m getting ahead of myself. Most people I know have no idea what pandesal is. Pandesal is a slightly sweet bread roll native to Filipino cuisine.

Pandesal is usually eaten for breakfast with butter, cheese, or even some corned beef hash. I will eat it with just about anything. It is the perfect little roll for a snack or a meal of slider sandwiches. I finally got the recipe exactly how I wanted it, and it’s time to share it with the world!

With LOVE from Texas,
The Pint-Sized Mayo

Pandesal

Yields about 1.5 – 2 dozen

Ingredients:

• 1/4 cup warm water (110-115°F)
• 1 packet (2.25 teaspoons) active dry yeast
• 1/4 cup + 1 teaspoon white granulated sugar
• 2 cups bread flour
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1 (12 ounces) can evaporated milk, divided
• 1/2 cup cornmeal

Directions:

Line a couple baking sheets with parchment paper, and set side for later.

Measure the warm water into a 2-cup liquid measuring cup. (The easiest way I have found to make sure the water is at the correct temperature is to dab a little on my wrist or lips to make sure it is warm and not too hot to kill the yeast. – I do this when I don’t want to find my thermometer in my kitchen.) Dissolve the yeast in the water. Next add the sugar, thoroughly mix, and let the mixture stand for  about 10 minutes.  (The mixture will be bubbly and creamy and will double in volume.)

While you are waiting for the yeast mixture to double in size, place the flours, and salt, melted butter, eggs, and 1 cup of evaporated milk in a stand mixer with the dough hook attachment. (Place the rest of the evaporated milk in a small bowl for later.) Mix until it all comes together. Once the liquid mixture is ready, turn the mixer to a medium-low speed and slowly pour the liquid into the bowl to incorporate. Once combined, the dough will form a ball.

Turn out the dough onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with a clean dish towel. Let rise until doubled in size, about 2 hours. Place the cornmeal in a small bowl as well and set aside for later.

After the dough has risen, punch the dough to deflate it and transfer to a clean, lightly floured flat work surface. (This is the point where you can put the dough into the freezer if you are not going to bake all of it.) Preheat oven to 170°F. Roll the dough into a rectangular sheet and then roll the sheet into a log, about 2 inches in diameter.

Using a dough cutter or knife, cut the log into 1-inch thick pieces.

Dip each piece in the remaining evaporated milk bowl, and then dip in the dry cornmeal bowl. Place the rolls on a parchment covered baking sheet cornmeal-side up.

Place the sheets in the preheated 170°F oven, and allow the rolls to double in size, about 20 minutes. Remove sheets from the oven, and preheat oven to 350°F.

Once the oven is ready, bake rolls for 8 minutes, or until golden brown on the top. Repeat until all the dough is finished.

Enjoy!!

“Take not from the mouth of labor the bread it as earned.” – Thomas Jefferson

Scallion-Garlic Butter

Another compound butter! The last one (honey maple butter) I posted about was a sweet one. This, on the other hand, is a savory compound butter. This is a perfect touch as a finishing accent on fish, chicken, pork, or steak. Of course it is also wonderful on breads!

With LOVE from Texas,
The Pint-Sized Mayo

Scallion-Garlic Butter

2 Servings

Ingredients:

• 2 tablespoons unsalted butter, softened
• 1 tablespoon scallions, minced*
• 1 small garlic clove, minced
• pinch of salt

* Scallions are also known as green onions and spring onions.

Directions:

In a bowl, mash the butter with a spoon until creamy.

Add the scallions, garlic, and salt. Mix until well incorporated.

Place it in the refrigerator until ready to use.

Enjoy!!

“Cheese from the ewe, milk from the goat, butter from the cow.” – Spanish Proverb

Homemade Condensed Cream of Mushroom Soup

Many things are quite easy to make at home instead of buying it canned and processed. I understand the convenience of ready-made goods, but sometimes I just get the itch to make things from scratch. What better time to get this need than right before Thanksgiving? This can be made year-round and used in multiple recipes.

With LOVE from Texas,
The Pint-Sized Mayo

Homemade Condensed Cream of Mushroom Soup

Yields about 10.75 ounces (1 can from the grocery)

Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon sea salt
• 1/8 teaspoon white granulated sugar
• 1 cup half-and-half
• 1 cup fresh button mushrooms, roughly chopped

Directions:

Place all the ingredients except the mushrooms in a food processor and pulse until smooth.

Next, add mushrooms and pulse 2-3 times until mushrooms are chopped to the consistency desired.

Dump the contents into a small non-stick pot and place over medium heat. Cook until the mixture thickens, about 5-8 minutes, remembering to stir so nothing sticks to the bottom.

At this point, you can either add some milk or broth and eat it as a meal, use it in another dish, or save it for later. This particular batch is for our green bean casserole for Thanksgiving!

Enjoy!!

“Nature alone is antique, and the oldest art a mushroom.” – Thomas Carlyle

Honey Maple Butter

Compound butters…easy to make and super satisfying. This is one of my favorite ones to make for pancakes and waffles. Of course it would also be nommy on some cornbread and biscuits as well!

With LOVE from Texas,
The Pint-Sized Mayo

Honey Maple Butter

2-4 Servings

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons good quality maple syrup
• 1 tablespoons honey
• 1 piece parchment paper

Directions:

In a large mixing bowl, beat the butter with the paddle attachment.

Add the maple syrup and honey. Mix until well blended.

Roll it up in the parchment paper, like a tube and twist the ends (like an over sized tootsie roll).

Chill in the refrigerator for at least 30 minutes before using.

Enjoy!!

“Tart words makes no friends; a spoon full of honey will catch more flies than a gallon of vinegar.” – Benjamin Franklin

Roasted Garlic

Roasted Garlic…one of the most fabulous things that can come out of a kitchen in my eyes. It can be used in a spread, vegetables, with potatoes, and in sauces. Roasting the garlic makes it aromatic and sweeter to the taste.

With LOVE from Texas,
The Pint-Sized Mayo

Roasted Garlic

Yields 1 head of garlic

Ingredients:

• 1 head of garlic
• 1/2 teaspoon olive oil
• Sprinkle of sea salt

Directions:

Preheat the oven to 350°F, and lay out a piece of foil.

Slice the top of the head off so every clove of garlic is exposed. Place the garlic bulb (cut side up) on the foil. Drizzle with olive oil and sprinkle with the salt.

Fold edges up of foil together, and twist to completely seal the bundle.

Place in oven and bake for 30-40 minutes. (The amount of time depends on the size of the bulb.) Let it cool before serving or using in something else. Squeeze to remove the roasted cloves.

Enjoy!!

“What garlic is to food, insanity is to art. ” – Augustus Saint-Gaudens

Homemade Taco Seasoning

Taco Seasoning…yeah…the ones that come in little packets. Convenient yes, but I always worry what other preservatives they place in them. I prefer to make my own. This recipe for taco seasoning, and it is easy to double or triple to store for a rainy day.

With LOVE from Texas,
The Pint-Sized Mayo

Homemade Taco Seasoning

Yields about 1 packet of store seasoning

Ingredients:

• 1 tablespoon chipotle chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon oregano
• 1/2 teaspoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground

Directions:

Combine all the ingredients in a bowl.

Mix thoroughly. Place in an air-tight container for storage or use immediately.

Enjoy!!

“You know how I feel about tacos.  It’s the only food shaped like a smile.  A beef smile. ” – Earl Hickey, “My Name is Earl”

Simple Guacamole

Guacamole! I was not a fan when I was little, but now I loooove it. I will put it on any Tex-Mex thing I eat, and sometimes I even just eat it plain. I’m a big cilantro lover so this has more than most people will put in it. Feel free to scale it back if you’d prefer it that way.

With LOVE from Texas,
The Pint-Sized Mayo

Simple Guacamole

4 Servings

Ingredients:

• 3-4 regular sized ripe avocados
• 1/4 cup roma tomatoes, diced
• 2 tablespoons white onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 lime, juiced
• 1 teaspoon ground cumin
• salt and black pepper, to taste

Directions:

Peel all of the avocados, cut them in half, and remove the large seed in each one. Place the flesh of all the avocados all in a large bowl and mash with fork or potato masher until creamy. (It is ok if there are still some small chunks.)

Add the tomato, onion, cilantro, and jalapeño. Mix until well blended. Next, squeeze the lime juice and add the cumin into the mixture. Combine well.

Taste, and then add salt and pepper, to your ideal preference. (Keep in mind, guac is usually eaten on salty tortilla chips, so don’t over do it.)

Serve on enchiladas, with chips, on a burger, or just by the spoonful! Your imagination is the limit. 😀

Enjoy!!

“Four million dollars! Man! That is a lot a guacamole! A lot of the green. Lot of green.” – Michael Scott, The Office

Chipotle Garlic Mayo

Condiments and sauces…love ’em. This is one of our favorite ones. We will use it on cheeseburgers most of the time. It is fabulous in chicken salad sandwich mixes, grilled chicken sandwiches, and even as a dipping sauce for sweet potato fries.

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Garlic Mayo

Yields about 1 cup

Ingredients:

• 2 tablespoons pureed chipotle en adobo
• juice of 1/2 a lime
• 1 clove garlic
• 1 cup olive oil mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Combine ingredients in a small/mini food processor.

Pulse until smooth and well blended. Serve immediately or place in an air-tight container and store in the refrigerator. Serve on burgers, sandwiches, or with sweet potato fries!

Enjoy!!

“One of my favorite things is mayonnaise and I have to tell you that. I love mayonnaise, but I don’t eat it any more. If I do I put light mayonnaise on it, which I know is still not good but it’s a lot better than the other one and I don’t eat it that much.” – Mike Ditka