Homemade Baked Beans

 Prep Time:  10 minutes     Cook Time:  3 hours 30 minutes    Serves: 10

1 lb dried navy beans

6 strips thick-cut bacon, cut into small slices

2 medium-size yellow onions, small diced

3 cloves of garlic, finely minced

1/2 red bell pepper, small diced

1/2 green bell pepper, small diced

1 cup tomato puree

3 Tbsp yellow mustard

2 Tbsp tomato paste

2 Tbsp apple cider vinegar

1/3 cup molasses

1/3 cup packed light brown sugar

dash of hot sauce

3 cups beef stock

salt and pepper, to taste

1.  Add the navy beans to a large container and cover them with water by bout 4 inches.  Set side overnight.

2.  Preheat oven to 325 degrees.

3.  Drain the beans, rinse them, and set them aside.

4.  In a medium to large size pot with a lid (for the oven) or Dutch oven, add in the bacon and cook over medium heat until crispy about 6-8 minutes.

5.  Set the crispy bacon aside and then add in the onions.  Turn the heat down to low and cook until well browned about 30-40 minutes.  Stir occasionally.  It takes that long to caramelize.

6.  Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat.  Stir occasionally.

7.  Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt and pepper, and mix until completely combined. 

8.  Cover with a lid an bake in the oven at 325 degrees for 3 to 3 1/2 hours or until the beans are tender and the mixture is thick.  You may need to add 1/2 to 1 cup more of beef stock at the 90- minute cooking make.

9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.

Notes:

*You can make these up to 1 day ahead of time; simply reheat them before serving.

*To reheat: add the desired amount to a small sauce pot and heat over low heat until warmed.  You can also heat in the microwave.

* Store for up to 7 days.  Cover and freeze for up to 3 months.  Thaw them in the refrigerator for 1 day before reheating.

*If you don't have a Dutch oven pot, you can use your favorite oven-safe pot with a lid.

*To use a crock pot: follow procedures 2-4 on the saute function, and then once you add i all of the ingredients, slow cook on high heat for 6-7 hours.

*You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.

*Swap out the dried beans for 6 (15 oz)  canned beans and reduce the baking time to 30 minutes.  In addition, remove the beef stock completely.

Recipe:  Chef Billy Parisi

Homemade Spaghetti Sauce with Fresh Tomatoes

 Prep Time:  15 minutes      Cook Time:  1 hour     Total Time:  1 hour 15 minutes

12-14 tomatoes (8-10 lbs)

2 Tbsp olive oil

1 large onion, chopped

8 oz fresh mushrooms, chopped

2 tsp soy sauce

6 garlic cloves

10-12 basil leaves, chopped

1 Tbsp oregano, finely chopped

2 Tbsp brown sugar

1 Tbsp Kosher salt, to taste

1 tsp pepper, to taste

1.  Bring a large pot of water to a boil.  Place tomatoes a few at a time in the water and remove after 10-15 seconds.

2.  Immediately place tomatoes in an ice-water bath adn remove skins and stems.  Cut tomatoes into fourths and place in a food processor or blender.

3.  Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process).  Set aside.

4.  Heat oil in a large skillet.  Add onions and saute until they become soft and transparent.

5.  Add mushrooms and cook for about 2-3 minutes.  Add soy sauce and garlic and continue to cook until mushrooms become soft.

6.  Add tomatoes, basil, oregano, brown sugar, salt and pepper.

7.  Bring to a simmer, stirring occasionally for at least one hour.  The longer the better.  Ideally 2+ hours.

8.  Serve over cooked pasta noodles.

Homemade Pound Cake

1 lb butter (4 sticks)

1 lb sugar

1 lb eggs (around 7 )

*1 tsp vanilla (optional) or lemon extract

*lemon juice and zest (optional) softened cream cheese instead of 1 stick of butter (optional)

1 tsp sea salt

 1 lb flour or cake flour

 

In a stand mixer add softened butter on medium speed.  Weigh out ingredients using a kitchen scale.  (16.00).  Scrape the side often. Cream the sugar and butter together.  Add eggs 1 at a time.  Add salt.  Add flour in thirds, and blend with mixer and scrape sides inbetween.  

Transfer to a 9 inch bundt fluted pan, sprayed with nonstick spray.  Spread batter evenly around the pan.  Batter with be thick.  Bake in a 325 degree oven for 60 minutes, on the lower 1/3 of the oven. If you don't have a bundt pan you can use 2 loaf pans.  Cool for 1 1/2 to 2 hours to cool, on a wire rack.  To remove, turn upside down on a plate.

Frosting:

vanilla 

sugar

heavy cream

Whisk until peaks form.  Takes about 4-6 minutes.  Set aside in the refrigerator until ready to use.Plate with whipped cream and berries (strawberries, blueberries, raspberries, blackberries)

Recipe:  Chef Billie Parisi

Homemade Egg Rolls (air fryer)

 Vermechelli rice noodles

1/2 head green cabbage, shredded

8 oz mushrooms, sliced

2 medium carrots, grated

1 medium onion or 1/2 large onion, chopped

1 lb ground pork

olive oil

2 Tbsp soy sauce

1 tsp sesame oil

1/2 tsp each salt and pepper

Spring Home Brand, TYJ Spring Roll Pastry, ( in the freezer section), thaw

Sweet chili sauce, for dipping

1.  Cover the noodles with hot water and separate with a fork for 5-7 minutes.  Drain and rinse in cold water.  Cut noodles into 1 inch pieces and add to a large bowl.

2.  In a large skillet on medium heat add 1 Tbsp olive oil.  Add the ground pork and brown, add salt. When browned transfer to bowl with noodles.

3.  In the same skillet add 2 Tbsp olive oil, carrots, onions and mushrooms.  Saute for 5-6 minutes until softened.  Stir.  Add 4 cups shredded cabbage.  Saute for 1-2 minutes until wilted.  Add 1 1/2 tsp salt and take off heat.  Combine in bowl with meat and noodles.

4.  Combine 1/2 tsp salt, 1/2 tsp pepper, 2 Tbsp soy sauce, and 1 tsp sesame oil together.  Mix well and add to bowl.  Mix everything well.

5.   Open up thawed spring rolls (cover the remaining with a damp towel to not dry out).  In a diamond shape with a point on the bottom add 1/4 cup of mixture.  Roll up tightly and fold int the sides.  Brush an egg wash (beaten egg and water) to seal the egg rolls.  Cover with plastic wrap to keep them from drying out until you roll all of them.  (40)

6.  In a Dutch oven with a candy therm. at 340-350 degrees fry egg rolls for 5 minutes until golden brown in 2 inches of oil.  Cool on a wire rack. Serve with a sweet chili sauce. 

Note: when cooled to room temperature put in a freezer bag.  Heat up in an air fryer and serve.

Air Fryer:  Set at 400 degrees for 6 minutes. Flip for 4 more minutes.

Recipe:  Natasha's Kitchen

Homemade Southern Chicken and Dumplings

 1/2 cook chicken, shredded (can use rotisserie chicken)

2 cups self rising flour

1/3 cup shortening

salt and pepper

1/2 cup chicken broth

4 cups water

4 cups chicken broth

 

1.  Cook and shred chicken.

2.  In a bowl combine flour and shortening.  Use a pastry blender to mix. Should be pea size.  Add salt and pepper.  Add 1/2 cup chicken broth and mix together with fork. 

3.  Lightly flour counter surface.  Press dough into a mound, turning and folding while it form together. Use a floured rolling pin and form a circle turning and flipping so it doesn't stick.  Should be 1/8 of an inch.  Use a pizza cutter and into long ribbons and back the other way. Cutting into small squares.

4.  Meanwhile, in a large pot of 4 cups water and 4 cups chicken broth to boil. Drop into boiled water all at once.  Stir to make sure they separate.  Let them cook. 

5.  Add shredded chicken to pot of dumplings.  Lower heat to simmer and stir every once and a while to make sure dumplings don't stick.  Serve.  (Can serve with vegetables or cook vegetables in the pot also)

( can half or double the recipe easily if needed)

Recipe:  the buttered home

Homemade Lemonade

 6 lemons

1 cup sugar

Using a vegetable peeler. Gently peel the rinds off the lemons.  Combine rinds in a bowl with sugar.  Mix and rest for 2 hours or overnight.

Boil 4 cups water and stir into lemon/sugar mixture. Stir into the water to mix. Separate the juice from the rinds in a colondar by straining the lemon peels out from the warmed water. 

Squeeze the lemons getting at least 3/4 cup of juice. 

Add 1 cup ice to strained lemon and the squeezed juice.  Chill for 2 hours and serve with ice.

Homemade Soft Pretzels

 Prep Time:  30 minutes    Cook Time:  6 minutes    Total Time:  36 minutes

Serves 12

 

Pretzels:

1 1/4 cups water, lukewarm

1 Tbsp yeast

1/4 cup brown sugar

3 to 3 1/2 cups flour

 

Dipping Solution:

1/4 cup baking soda

1 1/2 cups hot water

 

Toppings:

melted butter and coarse salt

cinnamon and sugar

shredded cheddar cheese

 

1.  Dissolve the yeast and sugar into the warm water.

2.  Add in the flour and mix until combined.  No need to knead.  Let the dough rise in a warm place until almost doubled which should only take about 20 minutes.

3.  Preheat oven to 500 degrees.  Divide the dough into golf ball sized lumps.  ROll each ball into a snake or rope.  Twist them into pretzel shapes (or whatever shape you'd like)

4.  In a small bowl or a liquid measuring cup, dissolve the baking soda in the hot water.  Dip the pretzels into the solution and place on a well-greased baking pan. 

5.  Bake for about 6 minutes at 500 degrees until they are golden brown.

6.  Remove from the oven and dip the face of the pretzel in melted butter.  Add your chosen toppings.

Recipe:  the stayathomechef

Dutch Apple Pie (Apple Crumb Pie)

 For Dutch Apple Pie:

1 pie crust (1/2 of the pie dough recipe) or store bought

2 1/4 lbs granny smith apples, 6 medium apples, thinly sliced

1 tsp cinnamon

8 Tbsp unsalted butter

3 Tbsp all-purpose flour

1/4 cup water 

1 cup granulated sugar

For Crumb Topping:

1 cup all-purpose flour

1/4 cup packed brown sugar

2 Tbsp granulated sugar

1/4 tsp cinnamon

1/4 tsp salt

8 Tbsp unsalted butter, room temperature

1/2 cups chopped pecans

1.  Preheat oven to 375 degrees with a rack on the bottom and a rack in the center of the oven.

2.  Roll out your chilled pie dough on a lightly floured surface to a 12 inch diameter circle.  Transfer to a 9 inch pie pan.  Tuck excess pie dough into the dish and crimp the edges using your fingers.

3.  Peel, core, and thinly slice apples to about 1/4 inch thickness, You should have 7 cups of sliced apples.  Place them in a large bowl and stir in 1 tsp cinnamon.

4.  Melt butter in a medium saucepan over medium heat.  Whisking 3 Tbsp flour then simmer for 1 minute, whisking constantly.  Whisk in 1/4 cup water, 1 cup sugar and bring to a boil.  Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.  Pour the sauce over the apples and stir to coat the apple slices  Pour apples over bottom crust.

5.  To make the crumb topping, stir together dry ingredients: flour, sugars, cinnamon, and salt.  Add butter and work it into the mixture with your hands until pea-size crumbs form throughout the mixture.  Stir in pecans.  Spread the crumb topping evenly over the apples.

6.  Bake uncovered at 375 degrees for 50-60 minutes (55 minutes seems to be perfect for my oven), or until the center of the pie registers 175 degrees.  Place a sheet of foil on the bottom rack to catch any drips from the pie.  If topping is browning too much, cover with a sheet of foil.   Remove from oven and cool 1 hour to allow the filling to set so it's easier to slice.

 

Homemade Pie Crust

2 1/2 cups all-purpose flour plus more to dust, measured correctly

1/2 Tbsp granulated sugar

1/2 tsp sea salt

1/2 lb COLD unsalted butter (2 sticks), diced into 1/4 inch pieces

7 Tbsp ice water (7 to 8 Tbsp)

 

1.  Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.

2.  Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing.  Mixture should remain dry and powdery.

3.  Add 7 Tbsp ice water and pluse just until moist clumps or small balls form.  Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water.  IF not, add more water a tsp at a time.  Be careful not to add too much water or the dough will be sticky and difficult to roll out. 

4.  Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough), Divide dough in half and flatten to form 2 disks.  Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.

 

Recipe:  Natasha's Kitchen

Chicken Pot Pie and Homemade Pie Crust

1 homemade pie crust (2 disks)

4 cups cooked chicken, shredded

6 Tbsp unsalted butter

1 medium yellow onion  (1 cup chopped)

2 medium carrots (1 cup) thinly sliced

8 oz white or brown mushrooms, (stems discarded), sliced

3 garlic cloves, minced

1/3 cup all-purpose flour

2 cups chicken stock

1/2 cu heavy cream

2 tsp salt plus Kasher salt to garnish

1/4 tsp black pepper plus more to garnish

1 cup frozen peas do not thaw

1/4 cup parsley finely chopped, plus more to garnish

1 egg beaten for egg wash

 

1.  In a dutch oven or pot, melt 6 Tbsp butter.  Add diced onions and carrots and saute 8 minutes over medium heat unti soft.

2.  Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened. 

3.  Add 1/3 cup flour and stir constantly for 2 minutes.  Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency.  Add 2 tsp salt, 1/4 tsp black pepper, or season to taste.  It should be well-seasoned.

4.  Add shredded cooked chicken, frozen peas, and 1/4 cup parsley.  Stir to combine then remove from heat and cool slightly while you roll out the crusts.  Roll 1 chilled pie crust disk into a 12 inch diameter circle.  Carefully transfer it into a 9 inch pie dish.  Spoon the pie filling over the bottom crust.

5.  Roll the second disk of pie dough into a 10 inch diameter circle and place over the pie filling.  Fold the excess dough behind the bottom crust then crump the pie crusts together to seal.  Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape.  Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.

6.  Bake at 425 degree for 30-35 minutes or until top crust is golden brown.  If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4 inch diameter circle from the center of a sheet of foil and placing that over the pie.  Once out of the oven, rest for 15 minutes to cool slightly before slicing.

*Notes- can use rotisserie chicken and shred

Pie Crust Recipe:

2 1/2 cups all-purpose flour plus more to dust, measured correctly

1/2 tbsp granulated sugar

1/2 tsp sea salt

1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 inch pieces

7 Tbsp ice water (7 to 8 Tbsp)

1.  Place flour, sugar adn salt into the bowl of a food processosr and pulse a few times to combine.

2.  Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and  powdery.

3.  Add 7 Tbsp ice water and pulse just until moist clumps or small balls form.  Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water.  If not, add more water a tsp full at a time.  Be careful not to add too much water or the dough will be sticky and difficult to roll out.

4.  Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough).  Divide dough in half and flatten to form 2 disks.  Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.

 

One Pot Broccoli Cheddar Soup

 2 heads broccoli, cut into small florets, (save the stalks and peel for the soup base), or use frozen

1/4 cup butter

1 stalk celery, chopped fine

1 onion, chopped fine

1 carrot, shredded

2 Tbsp cornstarch or flour

2 cups milk or half and half

2 cups water

2 cups grated mild cheddar cheese, (save some for the garnish)

1 tsp salt

1/2 tsp pepper

Put a large pot on medium heat and add butter.  Add carrots, celery and onion, broccoli stems (peeled) and salt and pepper.  Cook.  Put the lid on until the veggies get tender about 5 minutes. They will soften up.  Add water and simmer for another 5 minutes.  

Add corn starch to milk in a small bowl.  Mix well so there's no lumps.  Add broccoli floret to stock pot.  Put lid back on to steam broccoli for 10 minutes.  Stir and check broccoli for doneness.  Add milk mixture.  Stir in and it will begin to thicken.  When it starts to almost boil add the cheese and stir.  Serve with bread or rolls.

Recipe:  The Hillbilly Kitchen

Delicious Biscuits (only using my hands, no measuring spoons)

 Makes 2 Biscuits (so you might need to double or triple the recipe for a whole pan)

flour ( a handful or 1 scoop)

salt ( pinch  thumb and 3 fingers)

sugar ( pinch thumb and 2 fingers)

baking powder (pinch thumb and 4 fingers)

shortening (index finger up to the 1st knuckle)

buttermilk 

In a bowl add flour, salt, sugar, baking powder, shortening and mix together with hands.  Add a bit of buttermilk to get to biscuit stage. 

Grease the bottom of an iron skillet with shortening.  Shape dough into round biscuits.  Place in pan and flatten a bit with your knuckles.  They should be touching each other.  Bake in a 450 degree oven for 12-15 minutes and golden brown.

*Serve with dinners, breakfast, butter, honey, strawberry jam

Homemade Ice Cream Cake

 1/2 gallon vanilla ice cream

box of chocolate cake mix

Oreo cookies, cut up or crushed

jar of magic shell

1 pint heavy cream

2 cups powdered sugar

can of vanilla frosting

sprinkles

In a round cake pan lined with plastic wrap cut up the ice cream in large chunks to fit in pan.  Smooth down with your hands and wrap up with the hanging plastic.  Freeze at least on hour.  In the meantime, make the cake mix according to the pkg directions.  Will make 2 round cakes but you only need 1.  Let cool completely.  

To make the crunchies:  In a bowl add the cut up Oreo's and mix with the magic shell.

To form the cake:  First layer is the chocolate cake, then the crunchies, then the ice cream.  Add frosting all over cake. To make frosting in a mixer add heavy cream and powdered sugar.   Freeze again.  If you want to decorate pipe on vanilla frosting (color using food coloring)  and add sprinkles.

Strawberry Freezer Jam

 2 cups crushed fresh strawberries

4 cups sugar

1 (1.75 oz) package dry pectin

3/4 cup water

Mix crushed strawberries with sugar, and let stand for 10 minutes.  Meanwhile, stir the pectin into the water in a small saucepan.  Bring to a boil over medium-high heat, and boil for 1 minute.  Stir the boiling water into the strawberries.  Allow to stand for 3 minutes before pouring into jars or other storage containers.

Place tops on the containers, and leave for 24 hours.  Place into freezer, and store frozen until ready to use.

Apple Strudel

 frozen filo dough

1 3/4 lbs Golden Delicious apples, skinned and cored into 1/2 inch pieces

3 Tbsp sugar

1/2 tsp lemon zest

1 1/2 tsp lemon juice

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp salt

3 Tbsp raisins

1 1/2 Tbsp panko breadcrumbs

1/8 tsp salt

7 Tbsp unsalted butter

 

1.  Thaw the filo dough in the refrigerator overnight and on the counter from 30 minutes.  Place on parchment paper and cover with plastic wrap and a damp towel to get from getting dry. 

2.  In a large bowl add the apples, sugar, lemon zest, lemon juice, cinnamon, ginger and salt.  Cover with a plate and microwave for 2 minutes. Cover for 5 minutes and rest.  Drain juice from the apples and reserve.

3.  Add the raisins and the panko breadcrumbs.  Mix together.

4.  In a glass measuring dish combine the melted butter and 1/8 tsp salt. Set aside

5.  To prepare the strudel layers: 

*Place 1 filo dough on parchment paper

*Spread with melted butter using a brush

*Lightly sprinkle with powdered sugar

*Press down gently after each layer

*Do this 7 times for 1 strudel

6.  After all the layers for done spoon the apple mixture down the middle. 

7.  Fold sides in and the other sides (like a package)

8.  Glue all sides closed with the reserved apple juice.  Brush on more apple juice on top to coat.

9.  Place in the middle of baking pan and bake at 375 degrees for 30 minutes (turning 1/2  way).  Will be puffed up and golden browned. Rest for 3 minutes. Slice into thirds adn dust with powdered sugar and Serve.

 

Homemade Pizza Crust

 2 1/4 tsp active dry yeast (or 1 pkg)

1/2 tsp brown sugar

1 1/2 cups warm water

 

Mix together in a large bowl and rest for 10 minutes.

1 Tbsp Italian seasoning

1 tsp garlic powder

1/2 tsp onion powder

2 Tbsp olive oil

1/2 cup grated Parmesan cheese

 

Mix together with the yeast.

 

2 1/2 cups flour ( 3 1/2 cups total)

 

Start adding 2 1/2 cups flour.  Knead and add more flour on the counter until its not sticky anymore.  Put back in a bowl that has been sprayed with nonstick cooking spray and cover with a towel for 1 hour to rise.  

Punch down and using a rolling pin make 1 large pizza or 6-8 small individual pizzas.  If making 1 large spray a baking sheet and cover with pizza dough.  

Topping:

Prego tradition sauce

shredded cheese

canadian bacon/pineapple

pepporoni

Bake at 425 degrees for 15 minutes.  Check the bottom to see if its golden brown.  

Recipe:  Six Sisters Stuff

Easy Buttermilk Biscuits

 2 cups self rising flour

1-2 cups buttermilk

frozen stick of butter, 3/4 cup grated

 

In a mixing bowl add flour, and grated butter.  Mix gently. Add buttermilk. 1 cup at a time.  Fold it over to combine. Place on a floured counter and cover with more flour.  Fold on itself a few times to add layers into the biscuits.  With floured hands push into a circle with your fingers using the back of your hands.  Using a biscuit cutter or coffee mug cut into 8-12 biscuits. Spray a pan or oven proof skillet with nonstick cooking spray.  They should be touching each other.

Bake in oven at 450 degrees for 10-12 minutes or until golden brown. Could be up to 15 minutes.

Roasted Chickpeas

 chickpeas

paprika

garlic powder

oregano

salt and pepper

 

Preheat the oven to 425 degrees.  Place the chickpeas on a towel and lightly towel dry them so they aren't wet from rinsing.  You can remove any loose skins at this time too. 

Place the chickpeas on a baking sheet and drizzle with the olive oil.  Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper.  Shake the pan a few times to distribute the seasoning.  Rotate the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.

Bone Broth

 save bones from your roasted chicken

 include lemon wedges and rosemary that were cooked with the whole roasted chicken (but optional)

salt

water

 

 

Add to a large pot or Dutch oven.  Top with filtered water until generously covered (about 12 cups).  Add a bit of salt to season the broth.  Then add 1-2 Tbsp apple cider vinegar, which is added as the acidity that breaks down the collagen and makes it more abundant in the broth.  You can also sub lemon juice, but we prefer apple cider vinegar.  Bring to a boil, then reduce to a simmer and cover.  Cook for at least 10-12 hours or until reduced by 1/2 or 1/3, leaving you with 6-8 cups of bone broth.  The more it reduces, the more intense the flavor becomes and the more collagen is extracted.  Strain and use or store.

Homemade 1000 Island Dressing

 1/2 cup bread and butter pickles, sliced small

2 hard boiled eggs, grated

1 1/2 cup mayonnaise 

1/2 yellow onion, diced

2 Tbsp pimentos

1/4 cup chili sauce

2 tsp Worcester sauce

2 tsp white vinegar

1 Tbsp sugar

1 tsp sea salt

1/4 tsp pepper

 

Fold together and store in a Mason Jar

Homemade Balsamic Vinaigrette

 1/3 cup balamic vinegar

1/2 shallot, minced

8-10 fresh basil leaves (or half dried basil)

2 tsp whole grain mustard

3 Tbsp honey (or sugar or maple syrup)

1 tsp sea salt

1/4 tsp pepper

1 cup olive oil (50/50 blend olive oil and saflower oil

Mix together and store in a Mason Jar.