Category Archives: Sauces

Tzatziki Sauce

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 Tzatziki Sauce

Ingredients:

  • 1 cup plain Greek yogurt
  • 1 cup sour cream
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/4 tsp white pepper
  • 1 cucumber, peeled, seeded and diced
  • 1 Tbsp fresh dill, chopped
  • 1/2 tsp salt
  • 2 cloves garlic, minced

Directions:

  1. In a large bowl, mix all the ingredients together with a whisk. Chill in refrigerator for 2 hours before serving.

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Olive oil and lemon juice, pepper and salt.

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Add sour cream and Greek yogurt.

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After peeling the cucumber, slice in half lengthwise. Using a spoon, scrape out the seeds.

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Slice thin strips lengthwise and dice finely.

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Add to the sauce, along with dill.

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Chill for at least two hours in the fridge before serving.

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Serve over gyros or chicken souvlaki (recipe coming soon).

 

Pan Gravy for Turkey

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Thanksgiving dinner was a success! How come it’s always a success when nobody except my husband is here to witness it? Why do I botch Thanksgiving whenever we have guests?

This gravy can be made the night before Thanksgiving. Then when you’re ready to serve it, reheat in a pot, and add the extra drippings from the turkey. The drippings will give the gravy a rich flavor and color. If you don’t have any drippings, it will still be flavorful enough, but I like to scrape off whatever juices are on the bottom of the roasting pan.

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Pan Gravy

Ingredients:

  • 1  celery stalk, chopped
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 5 Tbsp. butter
  • 4 cups chicken broth
  • 5 Tbsp. flour
  • 1 bay leaf
  • salt and pepper to taste
  • pan drippings (optional but very tasty)

Directions:

1) Chop the celery, carrot and onion into small pieces. In a medium to large pot, melt butter on medium heat. Add veggies; sauté until brown (about 15-20 minutes).  Add flour and mix; pour in chicken broth. Add bay leaf, bring to boil and turn down to simmer for 15 minutes.

2) When ready to serve, reheat in pot. Add pan drippings, and salt and pepper to taste.

3) Using a mesh strainer, strain the vegetables out of gravy and serve.

* If you find the gravy is still too thin, combine a tablespoon of flour with a tablespoon of cold water/broth, and add to the simmering gravy. Keep adding flour mixture until the gravy is to your liking.

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Directions with Photos:

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Chop the celery, carrot and onion into small pieces.

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In a medium to large pot, melt butter on medium heat.

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Add veggies; sauté until brown (about 15-20 minutes).

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Add flour and mix;

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pour in chicken broth.

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Break out the bay leaf, as I do once a year for Thanksgiving gravy.  Bring to boil and turn down to low, simmering for 15 minutes.

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Let cool and store in refrigerator until ready to use.

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When ready to serve, reheat in pot. Add pan drippings, and salt and pepper to taste.

* I did not have ANY drippings after I roasted my turkey, it had dried onto the bottom of the roasting pan. So I poured in some chicken broth and whisked it until the browned bits gently scraped off the pan. I poured that into my gravy. And it was perfect. I drank some in a cup.

No….but I wanted to.

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Using a mesh strainer, strain the vegetables out of gravy and serve.

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Happy Thanksgiving! Roast turkey recipe is next. Smile