Sauces & Seasonings Archives - Page 14 of 19

Smoked Provolone Cheese Sauce

This smoked provolone sauce adds great flavor (and texture) to any recipe you need a cheese sauce. I love it over pulled pork since it has a nice smoky flavor, but not so overbearing that you can’t taste the meat. I made a big batch and squirted it over pulled pork tater tot nachos (below) and stromboli, but you’ll also love it over grilled burgers or chicken sandwiches, or the best, Italian sausage sandwiches.

Smoked provolone can sometimes be difficult to find. Regular provolone works just fine in this cheese sauce. If you’re hankerin’ for that smokiness, you can cold smoke the cheese if you have a smoker.

The Multi-Purpose Cheese Sauce

This smoked provolone cheese sauce would also be great as a dip. You could add a few chopped green chiles. Or even mix in some Rotel tomatoes, adding a little heat.

This sauce is great over ‘normal’ nachos too. You know, the ones made with tortilla chips!

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Also try my amazing creamy nacho cheese sauce.

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5 from 1 vote

Smoked Provolone Cheese Sauce

This smoked provolone sauce adds great flavor (and texture) to any recipe you need a cheese sauce.

Course Sauce

Cuisine American

Keyword cheese, sauce, smoked

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 671kcal

Author From The Slow Roasted Italian

Equipment

Saucepan

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces smoked provolone cheese torn
½ teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and continue whisking for 2-3 minutes until the flour is cooked.
While still whisking, slowly pour in the milk.
Add the cheese, salt and pepper.
Stir often until the cheese is melted and the mixture is smooth.
Keep warm until ready to use.

Notes

Store any unused sauce in the fridge.

Nutrition

Nutritional values are approximate.

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Fire-Eater Rub and Seasoning

Fire-eater rub and seasoning is by far my favorite kicked-up rub and all-purpose seasoning. It has the wonderful flavor of celery seed. I am a little heavy-handed with the celery seed. Don’t be afraid to cut back on it a bit. Especially if you’re not quite the celery seed enthusiast that I am.

This seasoning has a fantastic bit of heat. A good amount of heat actually. Hence the name.

I’ve used this rub/seasoning on everything from wings to chicken breasts to corn, to soup, to a kickin’ sauce for burgers, and even prime rib.

A Pantry Staple

Fire-Eater rub and seasoning is a must-have for your pantry. I always have a big batch on hand. Check out my list of great recipes that use this fantastic rub.

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Also try my smoky chipotle rubs.

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3.50 from 2 votes

Fire-Eater Rub

The best rub around for chicken wings, whole chickens, turkey… all things poultry.

Course Rub

Cuisine American

Keyword seasoning, spicy

Prep Time 5

Total Time 5

Servings

Calories 56kcal

Author From Steven Raichlen

Ingredients

1 tablespoon paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed

Instructions

Makes enough for 3-4 pounds of poultry

Combine all ingredients.
Store in an air-tight container for up to 6 months.

Notes

Always stir or shake before using.

Nutrition

Nutritional values are approximate.

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Roasted Poblano Cream Sauce

This roasted poblano cream sauce is the perfect somewhat-spicy sauce for topping grilled chicken sandwiches. It’s also fantastic on burgers, pork, or used as a dip. It actually would work as a soup too. Want a little extra kick? Roast a jalapeno with the poblano and add it to the sauce when you blend it.

Perfect On Chicken

My first use for this roasted poblano cream sauce was over grilled chicken fajita sandwiches. It adds a wonderful southwestern flavor and creaminess to any dish that it’s used on. Feel free to use any pepper you wish if poblanos aren’t your thing. I like them since they aren’t too spicy but also have more flavor than bell peppers.

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Also try my roasted poblano slaw.

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4 from 1 vote

Roasted Poblano Cream Sauce

This roasted poblano cream sauce is the perfect somewhat-spicy sauce for topping grilled chicken sandwiches. It’s also fantastic on burgers, pork, or used as a dip.

Course Sauce

Cuisine American

Keyword creamy, peppers, roasted, sauce

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 909kcal

Author Mike

Equipment

Ingredients

3 medium poblano peppers
vegetable oil
8 ounces chicken broth
8 ounces cream cheese softened
¼ cup butter softened
3 cloves garlic minced
kosher salt to taste
ground black pepper to taste

Instructions

Brush the peppers with just a little bit of oil.
Roast the peppers in your oven under the broiler or on your grill over direct heat until charred.
Remove from heat and place in a bowl.
Cover the bowl with foil and let the peppers rest for 10 minutes.
Carefully remove the foil (there might still be some steam) and remove the skin from the peppers.
Remove the stem and seeds.
Place all ingredients into a blender. Blend until creamy smooth.
Pour mix into a saucepan and heat over low heat.
Serve warm.

Notes

You can also make the sauce using green bell peppers or even jalapenos!

Nutrition

Nutritional values are approximate.

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Montreal Steak Seasoning

Also known as Canadian steak seasoning, this Montreal steak seasoning mix is perfect on burgers, steaks or potatoes. Or on my favorite, smoked habanero meatloaf. This is a great mix to keep on hand in the pantry at all times.

Make It Coarse. Or Fine.

The original recipe for Montreal steak seasoning (as stated below) does call for quite a bit of salt. I suggest starting with half the suggested amount and tasting as you add more, if you need it. I was using the mix in a meatloaf. I wanted it to be a little finer than if it was just mixed up. So I did a few quick grinds with a mortar and pestle. That got rid of any large pieces of spices.

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Also try my homemade chili seasoning.

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5 from 1 vote

Montreal Steak Seasoning

Course Spice Mix

Cuisine American

Keyword Montreal Steak

Servings cups

Calories 61kcal

Author Mike

Ingredients

4 tablespoons kosher salt start with 2 tablespoons and add more, to taste, if desired
1 tablespoon freshly ground black pepper
1 tablespoon dried minced onion
½ tablespoon garlic powder
½ tablespoon dried red pepper flake
½ tablespoon dried thyme
½ tablespoon dried rosemary
½ tablespoon ground coriander

Instructions

Combine all ingredients and store in an air-tight container.
Depending on how you wish to use the seasoning, you may want to lightly grind it using a mortar and pestle.

Notes

Store in an air-tight container.

Nutrition

Nutritional values are approximate.

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Fajita Seasoning Mix

We love our taco seasoning mix. It has a great spicy flavor that is perfect with ground beef for tacos. For fajitas we use this mix. Fajita seasoning mix doesn’t just have to be used on fajitas. We enjoy it mixed in (about a tablespoons worth) with sautéed bell peppers and sweet onions (one each medium green and red bell peppers and a medium sweet onion). The combination makes for the perfect burgers and hot dogs topping.

Use This Everywhere

You can also sprinkle a bit of this fajita seasoning mix on hot dogs, grill them, and serve them on buns topped with the fajita-seasoned veggies. Add a little cheese too. We chopped the peppers and onion for the hot dogs. More fajita seasoning is a good thing.

We seasoned a few home-ground beef patties with the mix, grilled them, then served them topped with the veggies, which were sliced.

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Make a big batch of this and keep it in an airtight container in your pantry. This mix is perfect on beef. For chicken fajitas, try my chicken seasoning.

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5 from 1 vote

Fajita Seasoning Mix

Fajita seasoning mix doesn’t just have to be used on fajitas. We enjoy it mixed in (about a tablespoons worth) with sauteed bell peppers and sweet onions (one each medium green and red bell peppers and a medium sweet onion), which we then used to top burgers and hot dogs.

Course Seasoning Mix

Cuisine American

Keyword seasoning, southwestern

Prep Time 10

Total Time 10

Servings cup

Calories 191kcal

Author Mike

Ingredients

¼ cup paprika
2 teaspoons cayenne
2 tablespoons kosher salt
2 teaspoons ground white pepper
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons chili powder
2 tablespoons Mexican oregano rubbed or ground lightly in a mortar and pestle to break up any large pieces

Instructions

Combine all ingredients.

Notes

Store in an airtight container for up to 6 months.

Nutrition

Nutritional values are approximate.

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Homemade Boursin-Style Cheese

You don’t need to buy the expensive version of this great cheese. You can make homemade Boursin-style cheese with items you probably already have on hand. It really tastes just like the stuff in the store. And because it’s a whole heck of a lot cheaper to make you can use more of it! I always felt guilty eating the fru-fru stuff. I had to stretch it out. Not this. I can load up and not feel like I’m going broke!

Not Just For Crackers

This homemade Boursin-style cheese is perfect on crackers, baked potatoes, apple slices, steak, burgers and grilled corn-on-the-cob! And absolutely yummy spooned on top of grilled polenta disks.

I think the fact that this is a cheaper version of the store-bought cheese opens up new opportunities for using it. Now I don’t hesitate to smear it on everything!

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This cheese is great in my Boursin cheese mashed potatoes.

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4 from 1 vote

Homemade Boursin-Style Cheese

You don’t need to buy the expensive version of this great cheese. You can make homemade Boursin-style cheese with items you probably already have on hand.

Course Appetizer

Cuisine American

Keyword cheese, homemade

Prep Time 5

Total Time 5

Servings cups

Calories 548kcal

Author Based on a recipe from Southern Living

Equipment

Mixing Bowl

Ingredients

2 8 ounce cream cheese softened at room temperature
2 sticks unsalted butter softened at room temperature
2 cloves garlic minced
1 teaspoon dried oregano crushed
¼ teaspoon dried basil crushed
¼ teaspoon dried dill crushed
¼ teaspoon dried marjoram crushed
¼ teaspoon dried thyme crushed
¼ teaspoon marjoram
¼ teaspoon ground black pepper

Instructions

Place all ingredients into a large bowl and whip with a handheld mixer until smooth and fluffy. You can also do this in a blender or food processor.
Keep in the fridge and use within a few weeks.

Notes

The cheese is more spreadable if you let it come to room temperature or near it before serving.

Nutrition

Nutritional values are approximate.

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Cajun Dip and Salad Dressing

This Cajun dip and salad dressing goes great over a salad. It is also fantastic as a dip for everything from veggies to onion rings, to chicken nuggets. Adjust the Cajun seasoning, to taste. I’d use a bit less Cajun seasoning when making a salad dressing and a bit more when making a dip. The end result will taste better if you use a homemade Cajun seasoning mix or a store-bought one that has less salt.

The Perfect Dressing For A Wedge Salad

We served the dressing over a simple wedge salad. We love the crispy freshness of iceberg lettuce.

Check out my new site, Dress My Salad, for more great salad dressing ideas!

I use Duke’s mayonnaise whenever I can get it. It has a less-sweet flavor than the other mayonnaise you get in your local grocery store since it does not have any added sugar.

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Also try my spicy creamy coconut salad dressing.

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4 from 1 vote

Cajun Dip and Salad Dressing

This Cajun dip and salad dressing goes great over a salad, and it is also fantastic as a dip for everything from veggies to onion rings, to chicken nuggets.

Course Dressing

Cuisine American

Keyword Cajun, dip, homemade salad dressing

Prep Time 5

Total Time 5

Servings cup

Calories 660kcal

Author Mike

Equipment

Ingredients

¼ cup buttermilk
½ cup sour cream
¼ cup mayonnaise
1-3 tablespoons Cajun seasoning preferably low-salt

Instructions

Whisk together all of the ingredients.
Chill until ready to serve.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Pantry Pizza Sauce

This isn’t a big-to-do, fru-fru, fancy pizza sauce. It doesn’t have wine or fresh basil or whatever. It isn’t like our favorite homemade sauce that takes a little effort (and a lot more ingredients) to throw together. Everything that goes in it is probably already in your pantry… hence the name, pantry pizza sauce.

Southwest Grilled Chicken French Bread Pizza

Easy And Delicious

What this pantry pizza sauce is is easy, fast, and tasty. It’s perfect for when you just want to throw together a quick pizza. And that’s exactly what I did. But don’t let things like ‘fast’ and ‘easy’ throw you. This sauce is packed with flavor. It’s not overly sweet. It’s not overly herby. It has the perfect balance of flavors.

This sauce is also great as a dipping sauce for breadsticks.

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It takes a little more time, but also try my house pizza sauce.

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5 from 1 vote

Pantry Pizza Sauce

Makes enough for a medium or French bread sized pizza.

Course Sauce

Cuisine American

Keyword pizza, sauce

Prep Time 30

Total Time 30

Servings

Calories 153kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

6 ounces tomato paste
6 ounces warm water
3 tablespoons Parmesan cheese grated
1 teaspoon garlic minced
1-2 tablespoons honey add 1 tablespoon, taste, and add more if desired
1 teaspoon anchovy paste you don’t have to add it, but I recommend it
¾ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon dried red pepper flakes or more
kosher salt to taste

Instructions

Whisk together all ingredients in a small bowl.
Break up any clumps of cheese and let the mixture set, at room temperature, for 30 minutes before using.

Notes

Store leftover sauce in the fridge.

Nutrition

Nutritional values are approximate.

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Sriracha Aioli

Nothing is as easy to throw together as a simple aioli like this Sriracha aioli. Make a big batch and keep it in a squeeze bottle in the fridge. It’s great for topping roasted turkey sandwiches. Or regular sandwiches, wraps, and hot dogs. And it’s great on burgers.

Any place you now use mayonnaise, substitute this Sriracha aioli instead. It’ll take something that was just ok and make it taste fantastic. Sriracha has a great spiced flavor, with just a little heat. If you’re not a fan of Sriracha you can substitute your favorite hot sauce instead.

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For a smoky, spicy version of this Sriracha aioli, try my chipotle aioli.

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4 from 1 vote

Sriracha Aioli

Nothing is as easy to throw together as a simple aioli like this Sriracha aioli. Make a big batch and keep it in a squeeze bottle in the fridge.

Course Sauce

Cuisine American

Keyword mayonnaise, spicy

Prep Time 5

Total Time 5

Servings cup

Calories 1556kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic minced
1 lime zested and juiced
Kosher salt

Instructions

Whisk together all but the salt.
Add salt to taste and stir.
Refrigerate until ready to use.

Notes

Stir before serving.

Nutrition

Nutritional values are approximate.

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Ranch Dipping Sauce for Wings

Visit my other site, For The Wing, for all things chicken-wing!

This is my go-to Ranch dipping sauce for wings. By using homemade Ranch mix I save a bundle on making this sauce versus using store-bought packets, so I usually make a big batch of it. There’s nothing worse than having a lot of hot wings and not having enough Ranch dipping sauce to cool them off.

Of course, this great sauce isn’t just for wings. You can put it on your salads, too. Or use it as a dip for vegetables. Any place you normally use Ranch dressing out of a bottle, substitute this homemade version.

This sauce gets “happier” if you let it set in the fridge overnight.

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Also try my herby ranch dipping sauce.

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5 from 1 vote

Ranch Dipping Sauce for Wings

This is my go-to Ranch dipping sauce for wings. By using homemade Ranch mix I save a bundle on making this sauce versus using store-bought packets, so I usually make a big batch of it.

Course Sauce

Cuisine American

Keyword dipping sauce, Ranch

Prep Time 5

Cook Time 12

Total Time 12 5

Servings cup

Calories 699kcal

Author Mike

Equipment

Ingredients

¾ cup plain yogurt
⅓ cup mayonnaise
1 packet Hidden Valley Original Ranch Seasoning and Salad Dressing Mix or more, to taste. I like my homemade Ranch dressing mix
1 tablespoon fresh parsley chopped

Instructions

Whisk together the yogurt, mayo, and Ranch dressing mix.
Refrigerate overnight.
Stir in the parsley just before serving.

Notes

Stir again before serving.

Nutrition

Nutritional values are approximate.

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