Copycat Subway Chipotle Southwest Sauce

Let’s get the obvious out of the way first. When it comes to making a sandwich, I don’t go by the serving size on the meat package. One slice? Two at most? That’s not a sandwich, that’s an hors d’oeuvre. Same goes for the spread. I made a batch of a copycat of Subway chipotle southwest sauce. Did I dot it on the bread? Nope. Slathered. Thick. Piled high with my favorite toppings, it was a sandwich to remember.
Copycat Subway Chipotle Southwest Sauce

The chipotle southwest sauce is fresh, with a hint of citrus and fresh cilantro, but also with a little kick thanks to one of my favorites, ground chipotle chile. I love the smoky heat that ground chipotle chiles bring to whatever I use it in. It’s not over-the-top spicy or smoky, it’s just right.

Also try my copycat of the great bread at Subway.

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Copycat Subway Chipotle Southwest Sauce

Prep Time4 hrs
Total Time4 hrs
Course: Sauce
Servings: 1 cup

Ingredients

  • 1/2 cup mayonnaise
  • 2 teaspoon freshly squeezed lime juice
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh cilantro
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon water
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground chipotle chile
  • Pinch each of dried thyme and ground cumin

Instructions

  • Combine all ingredients.
  • Refrigerate for at least 4 hours to let the flavors 'get happy' before using.

Maple Cranberry Sauce

I’m not usually a cranberry sauce-kind-of-guy, so I have no prior experience making it from scratch. But when I came across this recipe for maple cranberry sauce it sounded good (even to me) so I hopped right in and made a double batch for Thanksgiving. It was a big hit. I also discovered that cooking fresh cranberries can be fun. They go ‘pop’ as they cook. Cool!
Maple Cranberry SauceUse real maple syrup in this maple cranberry sauce. Only the real stuff. And as I note, I could not find fresh oranges. Substituting bottled came out just fine. Add about 1/4 cup, taste, and see if you want to add more. I used no-pulp orange juice. The sauce came out fantastic!

This sauce goes best with a turkey roasted on the Char-Broil Big Easy.

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Maple Cranberry Sauce

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side
Servings: 2 cups
Author: Inspired by Gimme Some Oven

Ingredients

  • 1 12 ounce bag fresh cranberries, rinsed and picked over
  • 1/3 cup maple syrup
  • 1/3 cup water
  • Juice and zest of one fresh orange Note: I could not find fresh oranges so I substituted just over 1/4 cup of bottled no-pulp orange juice

Instructions

  • Transfer all ingredients to a medium saucepan over medium-high heat.
  • Stir and let the mixture simmer. Reduce heat and simmer for 10 minutes or until thickened and all of the cranberries have burst. Stir occasionally.
  • Remove from heat and let cool slightly before serving.

Pepper Onion Beer Sauce

I had a bunch (and I do mean a bunch!) of ham leftover from cooking a big ham on my Char-Broil Big Easy. I could’ve made more sandwiches. Or I could dice up some ham for omlets. Instead, I decided to warm up some nice thick slices and top them with this wonderful pepper onion beer sauce. It looks like your pretty standard vegetable topping, but with a twist: orange marmalade. Whoa! I wasn’t expecting that!
pepper-onion-beer-sauceThis pepper onion beer sauce really goes well with ham, but I also think it’d compliment grilled chicken just as well. Don’t like orange marmalade? I bet you could substitute your favorite marmalade or preserves.

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Pepper Onion Beer Sauce

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sauce
Cuisine: American
Servings: 2 -4 servings

Ingredients

  • 1 tablespoon oil
  • 1/2 green bell pepper chopped
  • 1/2 red bell bell pepper chopped
  • 1/2 sweet onion chopped
  • 8 ounces beer
  • 1/2 cup orange marmalade
  • 1 tablespoon soy sauce
  • Hot sauce to taste

Instructions

  • Heat the oil in a large skillet over medium-high heat
  • Add the bell peppers and onion and saute for 5 minutes
  • Add the beer, orange marmalade, soy sauce and hot sauce. Bring to a boil then reduce to a simmer and continue simmering until the vegetables are softened and the sauce is reduced.
  • Serve over sliced ham or grilled chicken.

Bacon Buttermilk Dressing

It was Wedge Salad Day (WSD) here. I love a cold slice of iceberg with my favorite salad go-tos, like boiled eggs, avocado and cherry tomatoes. And bacon. For more bacony flavor goodness I made a bacon buttermilk dressing. Nice and creamy smooth, but with a hint of smokiness and a little crunch.
Bacon Buttermilk DressingThe Dijon mustard adds a nice contrast to this bacon buttermilk dressing. A little tang. You could leave it out for a more mellow flavor and the dressing would be just as great. I like to consider this dressing ‘drink worthy’, a sign of a great salad dressing.

Also try my blue cheese vinaigrette. It’s perfect on a wedge salad too!

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Bacon Buttermilk Dressing

Prep Time5 mins
Total Time5 mins
Servings: 1 cup

Ingredients

  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 slices bacon cooked until crisp, chopped

Instructions

  • Place all ingredients into a blender or food processor and blend until smooth.
  • Refrigerate until ready to use.

Dill Ranch Salad Dressing

Anita and I recently spent a few days at the Dollywood DreamMore Resort and Spa. We had such a wonderful time there. One of the biggest highlights was the buffet. Normally when you think buffet you think low quality food, mostly pre-made. Oh that’s definitely not the case at the DreamMore. Everything was made from scratch and everything was out-of-this-world delicious.

One of the things I loved the most, interestingly enough, was the house-made dill Ranch salad dressing. It was delicious. I could’ve just drank it out of the bottle. I knew instantly that I had to make some when I got home. Now, this version is mighty good, too, but I’m pretty sure that the DreamMore version used fresh herbs (they had a nice herb garden right outside of the restaurant). Even still, this is delicious and a perfect alternative to ‘normal’ Ranch.
Dill Ranch Salad DressingDo not be tempted to rush the 1 hour rest time that this dill Ranch salad dressing needs. Those dry herbs need time to make the dressing happy. I really love dill so I added a bit more than the recipe calls for.

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Dill Ranch Salad Dressing

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 1 cup

Ingredients

  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon plus more as needed milk
  • 1 1/2 teaspoons dry dill weed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Kosher salt to taste

Instructions

  • Whisk together all ingredients.
  • Add more milk (a little at a time) if you want the dressing to be thinner. Don't go crazy with it, though.
  • Refrigerate for at least 1 hour before using. Stir again before serving.

Quick Fix BBQ Ranch Dressing

A lot of restaurant signature sauces start with simple, off-the-shelf ingredients. A restaurant near us starts with BBQ sauce and Ranch, just like with this quick fix BBQ Ranch dressing, and then adds a few other ingredients (such as crumbled cooked bacon) to make it different for different dishes, such as for dipping onion rings or chicken wings.
This quick fix BBQ Ranch dressing isn’t just for salads, that’s for sure. I squirted it on a big plate of French fries. I dipped grilled chicken wings in it. Just make sure you start with good, quality BBQ sauce and Ranch dressing. And don’t hesitate to use a spicy BBQ sauce, or one with a bit of smoky flavor to it.

Also try my dill Ranch dressing.

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Easy BBQ Ranch Dressing

Course: Dressing
Cuisine: American
Servings: 2 cups
Author: Mike

Ingredients

  • 1 cup Ranch dressing
  • 1 cup BBQ sauce
  • Embellishments optional (crumbled cooked bacon, chili powder, cayenne, Sriracha, hot sauce, chopped fresh parsley, etc)

Instructions

  • Whisk together the two ingredients.
  • Add any embellishments and stir to combine.

Blue Cheese Vinaigrette

Wedge and Cobb salads are always my favorites. I can throw either one together in no time at all with a variety of ingredients, whatever I have on hand. If I’m in a hurry I might grab a simple oil-and-vinegar dressing out of the pantry, but if I have a spare minute or two I like to make my own. Like this blue cheese vinaigrette. Easy to make using ingredients I almost always have on hand. It packs that nice blue cheese twang, along with a little hit of mustard. It was perfect on my simple wedge salad.Blue Cheese VinaigretteI like to use smoked pepper and salt when making this blue cheese vinaigrette. It adds a nice unexpected flavor. Subtle but definitely different than ‘normal’ salt and pepper.

Also try my bacon buttermilk dressing on a wedge salad.

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Blue Cheese Vinaigrette

Prep Time5 mins
Total Time5 mins
Servings: 1 1/2 cups

Ingredients

  • 1/2 cup blue cheese grated or finely chopped
  • 1/3 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2/3 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  • Whisk together the cheese, vinegar, and mustard.
  • While still whisking add the olive oil.
  • Season with salt and pepper.

Ketchup Leather

“Don’t mess with my ketchup” is what Anita told me. And yeah, usually I do listen. But not this time. I was going to make ketchup leather no matter what. And you know what? When we’d finished off our hot-off-the-grill burgers topped with ketchup leather Anita said “Ok, you can mess with my ketchup anytime.”
Ketchup Leather

Ketchup leather makes ketchup on burgers an even better thing. Tastes like ketchup. Looks like a Fruit Roll-Up. But here’s the cool part (besides the wow factor). It doesn’t leak out of your burger. If you’re like me, you’re not shy when squeezing ketchup onto your burger. But the more toppings and the more ketchup, the more that squeezes out. Dripping all over the place and eventually leading to a burger disaster. Not with ketchup leather. Everything stays right where it belongs.

Make a big batch and keep them in the fridge for the next time you make burgers. I really enjoyed it on our copycat of Red Robin’s Royal Red Robin burger.

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Ketchup Leather

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins

Ingredients

  • Ketchup
  • Your favorite seasoning cracked black pepper is my favorite

Instructions

  • Preheat your oven to 170 F.
  • Line a baking sheet with parchment paper. Spray the paper with non-stick spray.
  • Squeeze the ketchup out onto the parchment paper. Using a spatula or the back of a spoon, spread it out evenly. You don't want it too thick, but you don't want it too thin either.
  • Place in the oven for 3 hours.
  • Let cool completely before cutting into squares or circles for use on burgers.