Finally! A homemade ranch dressing that tastes just as good as the kind you get at a restaurant. And guess what? It’s even easier than you’d think!

Why you’ll love this restaurant ranch

• Restaurant Flavor. There’s just something about restaurant ranch that tastes SO much better than homemade or bottled. Until now! This homemade ranch tastes JUST like the kind you get at your favorite restaurant. 
• Creamy. Our combination of sour cream, mayo, and buttermilk creates the thickest, creamiest texture. 
• Customizable. Adjust the consistency and flavor to make the best ranch for YOU! 
• Versatile. Drizzle it as a dressing, dunk into as a dip, or use it to replace ranch in any recipe!

Ingredients

• Sour Cream – full fat sour cream will yield the richest texture, but light may be used, if desired. 
• Mayonnaise – creates a rich, creamy base. Again, full-fat will create the best flavor and texture, but light mayo may also be used. Use a brand that you enjoy the flavor. Duke’s, Kraft, Hellman’s, etc. Personally, I love using Kraft’s Olive Oil Mayo.
• Buttermilk – adds a tangy flavor and also thins out the dressing to the perfect consistency. If the dressing gets too thick, simply whisk in more buttermilk.  
• Ranch Seasoning Mix – use Hidden Valley Ranch Seasoning Salad Dressing & Recipe Mix for the best results. You can make your own blend, but if you want the true restaurant flavor, you’ll need to using the pre-packaged mix. 

How to make

1. Place sour cream, mayo, buttermilk, and ranch seasoning mix in a bowl, whisk until smooth, then cover, chill, and serve! 

Variations

• Herby. Stir fresh herbs such as finely diced dill, parsley, and/or chives.
• Spicy. Add a few dashes of hot sauce, chipotles in adobo sauce, or some canned, diced jalapeños.
• Garlicky. Blend minced garlic or roasted garlic. 
• Vegan. Use vegan mayo, dairy-free sour cream, and a plant-based milk. 

Tips

• Use full-fat mayo, sour cream, and buttermilk for the best results. 
• Whisk in additional buttermilk to thin out the ranch if it becomes too thick or if you want it more drizzle-able for a salad. 

Can i use greek yogurt instead of sour cream?

Yes, Greek yogurt can be used to to replace the sour cream to help lighten up the calories. Check out my greek yogurt ranch dressing for a healthier alternative. 

Can i use dried herbs?

Using the packet of ranch seasoning mix is recommended, but if you’d like to use dried herbs, check out my greek yogurt ranch dressing for inspiration!

How to use homemade ranch dressing

• As a dip. Dunk in your favorite fresh veggies, chips, chicken nuggets, fries, pickles, chicken tenders, and more!
• As a salad dressing. Drizzle this on mixed greens, croutons, and whatever else you love in a salad. 
• As a spread. Slather this on your favorite sandwich or wrap. 
• In other recipes. If ranch is called for as a mix-in, use this homemade version instead!

How to store

Leftovers will last in an airtight container in the fridge for up to 2 weeks. Freezing is not recommended.

– Jennifer 

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Homemade Ranch Dressing

This restaurant-style homemade Ranch Dressing is thick, creamy, and perfect for dunking, dipping, and drizzling!

Course Dressing, Sauce

Cuisine American

Keyword Creamy ranch dressing, Easy homemade ranch dressing, Hidden Valley ranch dressing mix recipe, homemade ranch dressing, How to make homemade ranch dressing, Ranch dressing recipe

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 24 tablespoons

Calories 48kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Tupperware

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup buttermilk plus more to thin out if necessary
• 1 (1 oz) packet ranch seasoning mix use Hidden Valley Ranch Seasoning Salad Dressing & Recipe Mix for best results

US Customary - Metric

Instructions

• Place sour cream, mayo, buttermilk, and ranch seasoning mix into a bowl, then whisk until smooth.
• Cover and chill, if desired, then use as a dip, salad dressing, and more!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

Dressing will thicken as it chills in the fridge, so if you’d like a thinner dressing, simply whisk in more buttermilk until the desired consistency is reached. Taste and re-season, if necessary.

Nutrition

Serving: 1tablespoon | Calories: 48kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 125mg | Potassium: 14mg | Sugar: 0.4g | Vitamin A: 41IU | Vitamin C: 0.04mg | Calcium: 11mg | Iron: 0.01mg

The post Homemade Ranch Dressing appeared first on Show Me the Yummy.

Pesto is just the BEST, amiright?! It’s healthy, it uses fresh summer produce, it’s naturally gluten free, it’s so versatile, and it’s so FREAKING delicious.

How to make

1. Place all ingredients into a food processor and process until well combined.

How to use pesto

• Pasta. LOVE this pesto pasta salad, but it would also be great for a hot pasta.
• Pizza. This pesto pizza recipe is a favorite.
• Risotto. This pesto risotto is unreal.
• As a dip. Bring on the fresh bread!
• As a spread. Caprese Grilled Cheese.

Other delicious pesto recipes

• Arugula pesto
• Avocado pesto (vegan)
• Cilantro pesto
• Roasted pistachio pesto

How to store

Pesto is best stored in an airtight container in the fridge. It will last for up to a week!

Can you freeze pesto?

Yes! Freezing pesto is incredibly easy. 

1. Place prepared pesto into container of choice: freezer-safe tupperware or ice cube trays work best. Either way, be sure to leave space at the top to allow for expansion.
2. Drizzle a thin layer of olive oil over the top of each portion or container of pesto to prevent browning, then seal and place in the freezer. For ice cube trays: once frozen, pop them out of the tray, then transfer to a freezer-safe baggies. 
3. Store in the freezer for 3-4 months. 

To enjoy again, thaw in the fridge overnight, then use as desired. 

– Jennifer

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How to Make Easy Homemade Basil Pesto

Learn how to make easy basil pesto, a flavorful sauce made with basil, garlic, pine nuts, Parmesan cheese, and olive oil; perfect for adding a burst of freshness to pasta, sandwiches, and dips!

Course Appetizer, Pasta, Pizza, Side Dish

Cuisine American, Italian

Keyword basil, quick, summer

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 16 tablespoons

Calories 121kcal

Author Jennifer Debth

Equipment

• Food Processor

Ingredients

• 1/4  cup  pine nuts
• 2  cups  packed basil
• 4  cloves  garlic
• 2  tablespoons  lemon juice
• 1/2  cup  shredded parmesan cheese
• 1/2 cup olive oil
• salt to taste

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat.
• Place pine nuts onto prepared baking sheet.
• Bake in preheated oven for 5-10 minutes, or until nuts are golden brown.
• Place all ingredients into food processor and process until well combined.
• Serve with pasta, pizza, crackers, bread, etc!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1tablespoon | Calories: 121kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1618IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 1mg

The post How to Make Easy Homemade Basil Pesto appeared first on Show Me the Yummy.

While this fish taco sauce was intended to be served with…yep, you guessed it…fish tacos! It’s absolutely delicious drizzled over just about anything. Blackened salmon, air fryer pork chops, a spoon. 😉 Luckily, it’s super easy to make, so feel free to serve it with every meal! 

What sauce goes on fish tacos?

Fish tacos are typically served with a creamy sauce made of sour cream, mayo, lime juice, and spices! 

Ingredients

• Sour Cream and Mayo – the base of our sauce! The sour cream adds a light, bright tang and the mayonnaise adds a rich creaminess. For the best flavor and texture use full-fat sour cream and mayo, however, if you’d like to lighten it up, try replacing the sour cream with greek yogurt and the mayo with a lite version. I personally love using olive oil mayo. 
• Lime Juice – fresh or bottled lime juice will work. Use bottled juice to keep things easy. The lime juice adds acidity to balance out the richness of the mayo and the spice from the sriracha. 
• Sriracha – use as much or as little as you’d like depending on your heat preference. Another hot sauce may be used, but keep in mind that another hot sauce such as Tabasco is thinner and has a more vinegary flavor. Use sriracha for the best results. 
• Spices: Garlic Powder, Salt, Chili Powder, and Cumin – these 4 spices work together to add an earthy, smoky, and subtly spicy flavor to the sauce. Fresh garlic may be used to replace the garlic powder, if preferred. Feel free to add more spices such as onion powder or cayenne for even more flavor! 

How to make

1. Whisk together sour cream, mayo, lime juice, sriracha, garlic powder, salt, chili powder, and cumin in a bowl until combined, then chill and serve!

How to serve

This sauce can be drizzled over just about anything!

• Salmon Tacos (coming soon!)
• Parmesan Crusted Tilapia
• Shredded Chicken Tacos
• Air Fryer Salmon
• Crab Cakes
• Pork Tacos
• Shrimp Tacos
• Air Fryer Fish Sticks

How to store

Leftover sauce will last for up to a week in an airtight container in the fridge.

– Jennifer

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Fish Taco Sauce

This Fish Taco Sauce is creamy, tangy, and a little spicy! It's absolutely perfect drizzled over fish, shrimp, or salmon tacos!

Course Sauce

Cuisine American

Keyword fish sauce, salmon sauce, seafood sauce, taco sauce

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 18 tablespoons

Calories 29kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Tupperware

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayo
• 2 tablespoons lime juice
• 2 teaspoons Sriracha sauce more if you like it spicier
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin

US Customary - Metric

Instructions

• Place sour cream, mayo, lime juice, Sriracha, garlic powder, salt, chili powder, and cumin into a medium sized bowl and whisk to combine.
• Taste and re-season, if necessary, then chill in the fridge until ready to serve!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1tablespoon | Calories: 29kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 98mg | Potassium: 16mg | Fiber: 0.04g | Sugar: 0.5g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.05mg

The post Fish Taco Sauce appeared first on Show Me the Yummy.

If you’re looking for a way to spice up any dish, then look no further than this fresh chimichurri sauce! It’s packed with flavor thanks to fresh herbs and spices and the possibilities for serving it are endless. Spoon it over grilled meats, shrimp and seafood, or even your favorite roasted vegetables! 

What is chimichurri sauce?

Chimichurri is an uncooked sauce or marinade that’s made with fresh herbs, onion, garlic, spices, olive oil, vinegar, and lemon juice. It’s typically served with grilled meat, but can be used in a variety of other ways. 

What’s the difference between chimichurri and pesto?

Chimichurri and pesto are both uncooked herb sauces that contain olive oil, garlic, and lemon juice, but the similarities end there. Chimichurri is an Argentinian made with parsley and vinegar. Pesto is an Italian sauce made with basil, Parmesan cheese, and pine nuts. 

Ingredients

• Herbs: Parsley and Cilantro – chimichurri is traditionally made with just parsley and sometimes with oregano, but I like the addition of cilantro, because I prefer the taste of cilantro. If you’re not a fan of cilantro, simply replace with additional parsley.  
• Green Onion – adds a mild onion flavor. Shallots may also be used at a 1:1 ratio, because it also has a mild flavor. 
• Garlic – fresh garlic or jarred minced garlic may be used. I use pre-minced garlic, because that’s what I always have on hand. You’ll need 1 tablespoon minced garlic or about 4 large cloves. 
• Spices: Red Pepper Flakes, Salt, and Black Pepper  – red pepper flakes add spice, salt enhances the flavors of the herbs, and black pepper adds a touch of heat. Season with all, to taste. If you want a more mild sauce omit or lessen the red pepper flakes. If you enjoy spicy food, try adding in additional red pepper flakes. 
• Olive Oil – or any oil (other than coconut oil) you have on hand should be fine. The oil is what thins out the other ingredients to create a spoonable sauce. Olive oil or extra virgin olive oil are the most common. Olive oil will have a more mild flavor than extra virgin olive oil. Avocado oil would be a good substitute. 
• Red Wine Vinegar and Lemon Juice – both work together to brighten up the sauce with a tangy, acidic flavor. I like the combination of both, but feel free to use one or the other. Red wine vinegar has a stronger flavor, so keep that in mind, so if just vinegar is being used, start with less and add more to taste. 

How to make

Traditionally, chimichurri is made by chopping the herbs with a knife, then using a spoon to stir the remaining ingredients together. If that is the preferred method of choice, that’s fine! Today, we’re using a food processor to keep things quick and easy. 

1. Place parsley, cilantro, green onion, garlic, oil, vinegar, lemon juice, red pepper flakes, salt, and pepper into a food processor and pulse until combined. 
2. Serve immediately and enjoy!

How to serve

Chimichurri is incredibly versatile and can be served with a variety of meats, seafood, and vegetables! Most commonly, chimichurri is served with grilled steak. Spoon this sauce over any of the following dishes to brighten them up!

• Steak Sandwich
• Easy Roasted Vegetables
• Baked Salmon
• Air Fryer Pork Chops
• Instant Pot Carne Asada or Slow Cooker Carne Asada
• Roasted Potatoes
• Sweet Potato Tacos

Tips

• Use immediately or make ahead for later. This sauce can be used immediately or if you’re making it in advance, be sure to let it come to room temperature for 30 minutes before serving.
• Make a double batch. Use half as a marinade for your protein, then reserve the other half for serving.
• Make it thinner or thicker, chunkier or smoother. Throw everything together in the food processor at the same time for a thinner, chunkier sauce. Pulse the herbs, onion, and garlic first, then drizzle in the olive oil for a thicker, smoother sauce. 

How to store

Leftovers will last in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month.

To enjoy again, thaw in the fridge, if frozen, then allow to come to room temperature before serving.

– Jennifer

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Chimichurri

Chimichurri is a fresh and flavorful sauce packed with herbs and spices! Perfect served over your choice of grilled meats and vegetables!

Course Condiment, Sauce

Cuisine American, Argentinean

Keyword herb sauce, homemade condiment, sauce for grilled meats

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 16 tablespoons

Calories 63kcal

Author Jennifer Debth

Equipment

• Food Processor
• Tupperware

Ingredients

• 1/2 cup packed parsley
• 1/2 cup packed cilantro
• 1 bunch green onions scant 1/2 cup sliced (white and light green part only)
• 1 tablespoon minced garlic
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon pepper

US Customary - Metric

Instructions

• Place parsley, cilantro, green onion, garlic, olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper into a food processor* and pulse until combined.
• Taste and re-season, if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*For a more traditional method, simply chop the parsley, cilantro, green onions, and garlic to deserved size, then stir in the remaining ingredients.

*Make it thinner or thicker, chunkier or smoother. Throw everything together in the food processor at the same time for a thinner, chunkier sauce. Pulse the herbs, onion, and garlic first, then drizzle in the olive oil for a thicker, smoother sauce. 

Nutrition

Serving: 1tablespoon | Calories: 63kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 77mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 244IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.2mg

The post Chimichurri appeared first on Show Me the Yummy.

I love making homemade spice blends, because they’re completely customizable to what YOU enjoy. This seasoning mix is no different. Love heat? Add more cayenne! Like a more mild flavor? Lessen or even omit the cayenne…the choice is yours! 

What is blackened seasoning?

Blackened seasoning is a blend of spices and herbs that is most commonly used as a dry rub for chicken, seafood, and steak. It’s typically spicy, but can be made as mild or as spicy as you’d like!

What’s the difference between blackened, old bay, creole, and cajun seasoning?

Blackened, cajun, and creole seasonings are very similar. They all have a base of garlic powder, onion powder, paprika, salt, dried oregano, dried thyme, cayenne pepper, and ground black pepper, but blackened seasoning adds basil and celery seed, cajun adds additional spiciness with red pepper flakes, and creole has additional herbs such as rosemary and/or parsley.

Cajun seasoning tends to be the spiciest, creole the least, and blackened typically falls somewhere in the middle. 

Old bay on the other hand is very different and is typically made with a combination of celery salt, paprika, pepper, cayenne, dry mustard, and warming spices such as mace, cinnamon, cardamom, allspice, cloves, and ginger. 

How to use

This seasoning can be used in a variety of ways, but is most commonly used as a dry rub for flavoring chicken, fish/seafood, and steak. 

How to blacken food

Simply season your protein of choice (chicken, shrimp, etc.) with seasoning and cook it in a hot buttered pan over high heat until the outside is blackened and the inside is cooked to the appropriate temperature. 

How to store

Leftovers will last in a sealed airtight container at room temperature for up to 6 months.

– Jennifer

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Blackened Seasoning

This Blackened Seasoning is the perfect dry rub for flavoring any protein: chicken, seafood, steak, and more! This homemade spice blend is better than store-bought and can be as spicy as you'd like. 

Course Spice Blend

Cuisine American

Keyword dry rub, homemade spice blend, homemade spice rub, spicy seasoning blend

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 10 tablespoons

Calories 18kcal

Author Jennifer Debth

Equipment

• 1 Mixing Bowls
• 1 Tupperware

Ingredients

• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon salt plus more to taste
• 2 teaspoons dried thyme
• 2 teaspoons ground black pepper
• 2 teaspoons dried basil
• 1 teaspoon cayenne pepper plus more to taste
• 1 teaspoon dried oregano
• 1 teaspoon celery seed

Instructions

• Place spices into a small bowl then stir to combine.
• Taste and re-season, if necessary.
• Use as desired, then store leftovers in a sealed airtight container.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

If made as directed, this is pretty mild.

Nutrition

Serving: 1tablespoon | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 701mg | Potassium: 86mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The post Blackened Seasoning appeared first on Show Me the Yummy.

Ingredients

• Butter – unsalted butter that’s been softened to room temperature is the base of this recipe. Salted may be used if that’s all that is available, simply omit the additional salt, follow the directions as written, then taste and add in a bit of salt, if necessary. Vegan, plant-based butter may be used as well.
• Honey – packed with antioxidants and naturally sweetens this butter. Use whatever honey you have on hand.
• Salt – balances out the sweetens of the honey.

How to make

1. Beat butter, honey, and salt in stand mixer until fluffy.
2. Taste and re-season, if necessary, then serve as desired and enjoy!

Tips

• Use room temperature butter. Room temperature butter is much easier to work with than cold butter.
• Try different varieties of honey. Try different flavors of local honey (wildflower, orange blossom, blueberry, etc.) for slight variations on this recipe!

What do you eat honey butter with?

The sky is the limit on what to eat with honey butter! Breads and cornbreads are my personal favorite.

• Beer Bread
• Waffles
• Pancakes
• Rhodes Rolls
• Air Fryer Biscuits
• Lemon Poppy Seed Muffins
• Vegan Banana Bread
• Cornbread Recipes

How to store

Leftovers can be stored in a sealed airtight container at room temperature for 1-2 days, in the fridge for 2-3 months, or in the freezer for up to 4 months.

To enjoy again, thaw in the fridge, if frozen, then allow to soften at room temperature for an hour before serving!

– Jennifer

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Whipped Honey Butter

This whipped Honey Butter is sweet, creamy, and so versatile! This 3 ingredient recipe comes together in a matter of minutes. 

Course Side Dish, Spread

Cuisine American

Keyword homemade butter, honey butter

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 12 tablespoons

Calories 89kcal

Author Jennifer Debth

Equipment

• Stand Mixer
• Hand Mixer
• Tupperware

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1/4 cup honey
• 1/4 teaspoon salt

US Customary - Metric

Instructions

• Place butter, honey, and salt into the bowl of a stand mixer*.
• Beat together until fluffy, about 5 minutes.
• Taste and re-season, if necessary, then serve as desired and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*A hand mixer or even a rubber spatula will work as well, it just won’t be as fluffy!

Nutrition

Serving: 1tablespoon | Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 6mg | Fiber: 1g | Sugar: 6g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

The post Whipped Honey Butter appeared first on Show Me the Yummy.

What is lemon aioli?

Lemon aioli is a garlicky, mayo based sauce that has been infused with the flavors of lemon using fresh lemon juice and zest.

Ingredients

This homemade sauce is made with simple ingredients, but tastes fantastic and will elevate any dish!

• Mayonnaise – a true aioli is an emulsion of garlic, olive oil, salt, and sometimes egg, but we’re making a “cheaters” aioli and using mayo as our base. I always have an olive oil based mayo on hand, but any mayo should work. It’s a prominent flavor in this aioli, so be sure you enjoy the taste of whatever mayo you’re using.
• Sour Cream – balances out the creaminess of the mayo with a touch of tangy flavor. The flavor of mayo is too strong if used by itself. Want to lighten it up? Try greek yogurt as a sour cream replacement.
• Olive Oil – just enough to provide a subtle earthy flavor and ultra smooth texture. Use any olive oil you have on hand, but something like “smooth” vs “robust” is preferred so the flavor doesn’t overpower the other ingredients.
• Garlic – provides a strong, nutty flavor. Buy jarred minced garlic to save on prep time.
• Lemon Juice and Lemon Zest – adds a sharp, tangy flavor to balance out the creaminess of the mayo. Lemon juice helps to thin out the sauce and lemon zest provides an even more intense lemon flavor.
• Salt and Pepper – a simple blend of spices to add flavor to the aioli. The seasonings are kept so simple, because we want the flavor of the garlic and lemon to really shine.

How to make

This creamy, yet tangy sauce takes 5 minutes or less to make.

1. Place mayo, sour cream, oil, garlic, lemon juice and zest, salt, and pepper into a medium sized bowl and whisk until well combined.
2. Taste and re-season, if necessary, and serve!

What to serve with lemon aioli

Aioli is a great dipping sauce or spread for a variety of different foods including fish, seafood, and chicken.

• As a dip. Serve next to french fries, tater tots, or potato wedges.
• On sandwiches. Spread it on steak sandwiches, chicken sandwiches, or even grilled cheese.
• Over veggies. Serve it on roasted vegetables, roasted potatoes, or crispy broccoli.
• As a sauce. Drizzle it on chicken tenders or pork chops.
• With seafood. Dollop it on crab cakes, fish sticks, salmon, or tilapia.

How to store

Leftover lemon aioli will last for up to a week in an airtight container in the fridge.

– Jennifer

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Lemon Aioli

This Lemon Aioli is a flavorful and versatile addition to a number of different recipes. It’s creamy, tangy, and incredibly easy to make!

Course Sauce

Cuisine American

Keyword dipping sauce, easy aioli, lemon sauce, sauce for fish, sauce for seafood

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 18 tablespoons

Calories 64kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Tupperware

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon olive oil
• 1 large lemon juiced and zested
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary - Metric

Instructions

• Place mayo, sour cream, olive oil, lemon juice, lemon zest, garlic, salt, and pepper into a medium sized bowl and whisk until well combined.
• Taste and re-season, if necessary, and serve with fries, on a sandwich, with vegetables, seafood, chicken, and more!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1tablespoon | Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 106mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

The post Lemon Aioli appeared first on Show Me the Yummy.

What is bang bang sauce?

Bang bang sauce is a creamy, sweet and spicy homemade condiment made with mayo, sweet chili sauce, sriracha, and rice vinegar. Bonefish Grill uses it as a coating for fried shrimp and serves it as an appetizer, but the possibilities are endless. See Serving Suggestions below for ways to use the sauce!

Ingredients

If you do any amount of Asian inspired cooking, you’ll likely have these pantry staples on hand already!

• Mayonnaise – the creamy base of our sauce. It’s a prominent flavor, so be sure to use a brand that you enjoy the taste of. We always opt for an olive oil version of mayo, but feel free to use full-fat! Want to make it healthier? Some people have used Greek yogurt with success.
• Sweet Thai Chili Sauce – adds both a sweet and spicy flavor to the sauce. Apparently Bonefish Grill uses Mae Ploy Sweet Chili Sauce in their version, but I can never find it at my local grocery store, so I use Frank’s Red Hot Sweet Chili Sauce. Like with the mayo, be sure to use a brand that you enjoy the taste of.  See Variations on how to make without chili sauce.
• Sriracha – provides extra spice to the sauce. Add as more or as little as you like depending on your heat tolerance.
• Seasoned Rice Vinegar – rice vinegar that’s been flavored with a touch of salt and sugar. Vinegar helps to tame some of the heat from the Sriracha while also balancing out the sweetness from chili sauce and cutting the richness of the mayo.

How to make

This flavor-bomb of a sauce takes 5 minutes or less to whip up!

1. Place mayo, chili sauce, sriracha, and vinegar into a large bowl and whisk until smooth.
2. Taste and re-season, if necessary, then serve as desired!

Variations

• Make it healthier. If you’d like to make this without mayo, try using equal parts greek yogurt instead.
• Make it without sweet chili sauce. Try this homemade sweet chili sauce instead of the store-bought variety or use chili-garlic sauce and add honey, to taste.
• Make it vegan. Replace the mayo with a plant-based variety such as Hellman’s Vegan Mayo, Primal Kitchen Vegan Mayo, etc.

Serving suggestions

Bonefish Grill serves their bang bang sauce as a coating for fried shrimp, but the possibilities are endless:

• Use it as a dip. French fries, popcorn chicken, tater tots, egg rolls, etc.
• Use it as a pasta sauce. Recipe coming soon!
• Use it for tacos. Recipe coming soon!
• Drizzle it. Over meat, seafood, vegetables, anything!

How to store

Leftovers will last in an airtight container in the fridge for up to a week. Freezing the sauce is not recommended, because the mayo will likely curdle and separate when thawed.

– Jennifer

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Bang Bang Sauce

This Bang Bang Sauce is sweet, spicy, and ultra creamy! Bonus: it's easy to make, so versatile, and only uses 4 ingredients.

Course Sauce

Cuisine American, Asian

Keyword bonefish grill copycat, copycat recipe, shrimp sauce, sweet and spicy sauce

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 16 tablespoons

Calories 61kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Tupperware

Ingredients

• 1/2 cup mayonnaise
• 6 tablespoons sweet chili sauce we used Frank’s RedHot Sweet Chili Sauce
• 1 tablespoon Sriracha more or less to taste
• 1 tablespoon seasoned rice vinegar

US Customary - Metric

Instructions

• Place mayo, chili sauce, Sriracha, and vinegar into a bowl and whisk until smooth.
• Taste and re-season, if necessary, then serve as desired!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

Too sweet? Add in more Sriracha. Too spicy? Stir in more mayo or vinegar. Want it sweeter? Add in additional chili sauce or even a drizzle of honey. Make it perfect for your palate!

Nutrition

Serving: 1tablespoon | Calories: 61kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 130mg | Potassium: 3mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

The post Bang Bang Sauce appeared first on Show Me the Yummy.

What is ricotta?

Ricotta is cheese made from milk’s whey that’s left from the production of other cheeses. Because it’s made using animal byproducts, ricotta is vegetarian, but not vegan.

What is vegan ricotta made of?

Vegan ricotta can be store-bought (check Whole Foods) or homemade and can be made with a variety of different ingredients including tofu, almonds, and/or cashews. Today’s recipe is made with cashews, nutritional yeast, seasonings, lemon juice, and water.

Ingredients

Cashews make a great base for many vegan “cheese” recipes, because they’re relatively mild in flavor and can be blended into a creamy consistency.

• Cashews – the base for the “ricotta”. Roasted and salted cashews are used to provide a subtle nutty flavor and smooth consistency. Some recipes require soaking the cashews before blending, but because we’re using roasted cashews, that’s not necessary.
• Spices: Salt, Pepper, Garlic Powder, Italian Seasoning, Basil – this simple seasoning blend adds an incredible amount of flavor and makes it perfect for using in any of your favorite Italian inspired dishes!
• Nutritional Yeast – a type of yeast that adds a “cheesy” flavor to the ricotta. Bonus: it’s a great source of vitamins, minerals, and protein.
• Lemon Juice – cuts through the rich flavor of the roasted cashews and adds just a hint of freshness and tang.
• Water – blends with the cashews to create a thick, yet creamy consistency. Add more or less depending on how thick you like your ricotta. Add more seasonings if more water is used.

How to make

Measure, blend, and serve! It doesn’t get easier than that.

1. Blend cashews, salt, pepper, garlic powder, Italian seasoning, basil,  nutritional yeast, lemon juice, and water in a high powered food processor until desired texture is reached.
2. Thin with more water, if necessary, then taste and re-season, if desired. Use as desired and enjoy!

How to use

Ricotta is most commonly used in lasagna, but can be used in a variety of other ways:

• Vegan Lasagna  – use it layered between the noodles, sauce, and vegetables.
• Vegan Lasagna Soup – dollop it on top of the hot soup for creaminess and richness!
• Pizza – dollop it over the sauce before adding vegetables and your favorite vegan mozzarella.
• Pasta – stuff it into noodles as a filling for homemade ravioli, manicotti, or jumbo shells.
• Crostini – spread it over a piece of toasted baguette and top with your favorite toppings: bruschetta, strawberry jam, roasted vegetables, fruit, and more!

How to store

Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.

To enjoy again, thaw in the fridge, if frozen, and use as desired.

– Jennifer

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Vegan Ricotta Cheese

This Vegan Ricotta is creamy, flavorful, and made with cashews. This homemade, plant based cheese can be used to replace ricotta in any recipe!

Course Spread

Cuisine American, Italian

Keyword cashew cheese, homemade ricotta, vegan cheese

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 2 cups

Calories 203kcal

Author Jennifer Debth

Equipment

• Food Processor
• Vitamix

Ingredients

• 2 cups roasted, salted cashews
• 1/2 teaspoon salt plus more to taste, if desired
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 3/4 cup water plus more to thin, if necessary

US Customary - Metric

Instructions

• Place cashews, salt, pepper, garlic powder, Italian seasoning, basil, nutritional yeast, lemon juice, and water into a high powered food processor.
• Process, scraping down the sides as needed, until desired texture is reached.
• Thin with more water, if necessary, then taste and re-season, if desired.
• Use as desired and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 0.25cups | Calories: 203kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Sodium: 366mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

The post Vegan Ricotta Cheese appeared first on Show Me the Yummy.

This country gravy is absolute heaven. It’s rich, creamy, flavorful, and *bonus* incredibly quick and easy! Pour it over biscuits, spoon it over fried chicken, or ladle it over mashed potatoes…the options are endless…and delicious!

What is country gravy?

Country gravy aka white gravy is a thick and creamy sauce typically made with butter (or bacon fat), flour, milk (or cream), and seasonings. It’s often served over biscuits, fried chicken, or mashed potatoes.

What is the difference between brown gravy and country gravy?

Both brown and country gravy are typically made with fat (butter/oil/grease), a thickener (cornstarch/flour), and seasonings, but brown gravy has a beef broth base and country gravy uses milk or cream.

Ingredients

Using both butter and bacon grease makes this country gravy extra special!

• Butter – use unsalted butter for this gravy, if possible. This allows you to control how much salt goes into the recipe. If salted butter is the only butter available, reduce the salt in half, or completely omit. Butter provides a rich, creamy flavor and also works with the flour to help thicken the gravy.
• Bacon Grease – aka bacon fat or bacon drippings, is a byproduct of cooking bacon. The grease adds an incredible smoky flavor and, like the butter, works with the flour to create a roux which thickens the gravy.
• Flour – all-purpose flour works with the butter and grease to create a “roux”. A roux is simply equal parts fat and flour which thickens the gravy until it’s the perfect consistency. Be sure to cook the flour and butter together for 1-2 minutes before whisking in the heavy cream to cook out the “raw” flour taste.
• Heavy Cream – makes this gravy extra rich and creamy. If you like a lighter gravy, feel free to replace this with equal parts half-and-half or even whole milk. Keep in mind, if the dairy product used has less fat, it won’t be as creamy.
• Milk – skim milk was used to test this recipe, because that’s what we always have on hand, but any milk: 1%, 2%, or even whole milk can be used. I don’t recommend using all heavy cream, because I think it would become too rich!
• Spices: Salt, Pepper, and Garlic Powder – a simple, but effective seasoning blend that makes this country gravy flavorful. Specific amounts are given in the recipe card below, but feel free to add more or less of each of the spices to suit your tastebuds.

How to make

This gravy recipe is so easy and very forgiving. Not thick enough? Keep simmering. Too thick? Whisk in more milk. Too bland? Add additional seasonings!

1. Melt butter and grease in a large skillet, then whisk in flour and cook for 1-2 minutes.
2. Slowly whisk in heavy cream, then add in milk, salt, pepper, and garlic powder.
3. Cook until thickened to your liking. Thin with milk, if necessary, then taste and re-season, if desired.
4. Serve over fried chicken, biscuits, mashed potatoes, and more!

How to thicken

Gravy is thickened with a roux, which is made of equal parts fat and flour. The fat today is a combination of butter and bacon fat to create a rich, salty, smoky, buttery flavor.

This gravy is also thickened by simmering, because the flour absorbs the liquid as it simmers.

What to serve with country gravy

Country gravy is best smothered over biscuits, mashed potatoes, pork, and chicken!

• Air Fryer Biscuits
• Drop Biscuits
• Instant Pot Mashed Potatoes
• Crockpot Mashed Potatoes
• Fried Chicken (these are chicken sandwiches, just follow the recipe for the chicken!)
• Air Fryer Pork Chops
• Baked Pork Chops

How to store

Completely cooled leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 1-2 months.

To reheat, thaw in the fridge, if frozen, then heat in the microwave or on the stove until warm. Thin with milk and re-season, if necessary.

– Jennifer

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Country Gravy

This Country Gravy is rich, creamy, and uses a combination of butter and bacon grease for maximum flavor! Less than 10 ingredients for the BEST white gravy. 

Course Breakfast, Condiment, Main Dish

Cuisine American

Keyword quick sauce, white gravy

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 cups

Calories 769kcal

Author Jennifer Debth

Equipment

• Straight Edge Saute Pan
• Whisk

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup bacon grease *
• 1/2 cup all-purpose flour spoon and leveled
• 1 pint heavy cream
• 2 cups milk plus more to thin, if necessary
• 1 teaspoon salt more or less to taste
• 1/2 teaspoon ground black pepper more or less to taste
• 1/2 teaspoon garlic powder more or less to taste
• Fried Chicken for serving
• Instant Pot Mashed Potatoes for serving
• Air Fryer Biscuits for serving

US Customary - Metric

Instructions

• Melt butter and grease in a large skillet over medium heat.
• Once melted, whisk in flour and cook, whisking constantly, for 1-2 minutes (it should be bubbling a bit to cook out the flour flavor).
• Slowly whisk in heavy cream, then whisk in milk, salt, pepper, and garlic powder.
• Cook, whisking regularly, until thickened to your liking.
• Thin with milk, if necessary, then taste and re-season, if desired.
• Serve over fried chicken, biscuits, mashed potatoes, and more!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*I found store-bought bacon grease, but feel free to use leftover grease from whenever you cooked bacon last.

Nutrition

Serving: 1cup | Calories: 769kcal | Carbohydrates: 21g | Protein: 9g | Fat: 73g | Saturated Fat: 43g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 684mg | Potassium: 323mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2292IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 1mg

The post Country Gravy Recipe appeared first on Show Me the Yummy.