STORE BOUGHT CHIMICHURRI SAUCE RECIPES
HOMEMADE RANCH DRESSING (BETTER THAN STORE-BOUGHT)
This easy homemade ranch dressing is extra creamy and perfect for tossing with salad or used as a dipping sauce. We love using fresh herbs, but you can use dried. See the tips section below for suggested amounts. I love buttermilk ranch, so we use buttermilk to make it, but if you do not have access to buttermilk, regular milk will still make a delicious dressing.
Provided by Adam and Joanne Gallagher
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Combine the mayonnaise, sour cream, buttermilk, lemon juice and 1 teaspoon of Worcestershire sauce in a medium bowl and stir until well blended and creamy.
- Stir in the herbs, onion powder, garlic powder, salt and black pepper.
- Taste, and then adjust with another teaspoon of Worcestershire sauce or add salt as needed. We love two teaspoons of Worcestershire sauce, but it is a strong flavor, so add this to your taste.
- Store, covered, in the refrigerator, for 3 to 4 days. It can technically be stored longer, but you will lose the fresh flavor of the herbs.
Nutrition Facts : ServingSize about 2 tablespoons, Calories 79, FatContent 8.1g, SaturatedFatContent 1.9g, CholesterolContent 8.7mg, SodiumContent 105.4mg, CarbohydrateContent 1.1g, FiberContent 0.1g, SugarContent 0.7g, ProteinContent 0.6g
EASY HUMMUS (BETTER THAN STORE-BOUGHT) - INSPIRED TASTE
Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. We love serving this with flatbread — here’s our easy flatbread recipe from scratch.
Provided by Adam and Joanne Gallagher
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes 6 servings or about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Nutrition Facts : ServingSize 1/4 cup, Calories 190, ProteinContent 6 g, CarbohydrateContent 18 g, FiberContent 5 g, SugarContent 3 g, FatContent 11 g, SaturatedFatContent 2 g, CholesterolContent 0 mg
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Reviews 4
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- To cook in a skillet: Heat a large (12-inch) cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface. Add chicken cutlets in a single layer and cook, swirling them and flipping them occasionally until browned all over and just cooked through, about 4 minutes. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
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