Grilling/Rubs/Sauces

Cashew Cream Dijon Sauce, Dressing, Dip.

March 20, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Easter, Evolution Power Yoga 40 Days, Gluten Free, Grilling/Rubs/Sauces, No bake/cooking required!, Salads, Sauces, Vegan, Vegetarian, Wheat Free 2 Comments

Today I made a batch of cashew cream and coincidentally roasted about 4 lbs of golden beets that I scored at the grocery store (rare gems that they are). I am a huge beet fan. I love red, candy cane and golden beets – with the latter being my favorite. So while they cooled, I sat thinking that I need to make a sauce to top these (my standard is some aged balsamic) and immediately came up with this recipe. I will now admit that I think I ate about 2 lbs of the beets for lunch with the sauce because it was SO GOOD! Seriously, I’m counting the minutes until its socially acceptable for me to gorge myself of the remaining beets and sauce. You have to try this! No other words necessary.

Additional uses for this sauce: Salad dressing, vegetable dip, toss with pasta, top chicken, pork or fish or as a sandwich spread. Totally vegan.
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— Knead to Cook

Roasted cherry tomatoes.

March 4, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Grilling/Rubs/Sauces, Italian-inspired, Pasta, Sauces, Vegan, Vegetarian, Wheat Free Leave a Comment

If you you’re a tomato aficionado or not, you know that winter tomatoes pretty much are the nastiest, mealy, flavorless things you can buy. But the fact remains, if you love sauce for pizza, pasta, salsas or for pretty much anything else… you need to buy/consume these vial impostors. I live on homegrown, our own for that matter, tomatoes all summer long. They are without a doubt my favorite thing in our garden. I can eat them pretty much like an apple. I always have, for as long as I can remember.

So winter comes, and apparently may be staying forever… but I digress. How do we make these little, what look to be beautiful impostors taste good? Well, roast them of course! Even the most kitchen-paranoid can do this. You can actually host a dinner party quite successfully with this recipe and impress your guests. So easy and pretty much full-proof – I dare say! Even better, totally vegan! So if you care about that or not… plant based diets are proven to improve your health and have positive impact on you body. That my dear friend is a wonderful thing!

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— Knead to Cook

Honey Dijon Herbed Raspberry Turkey Tenderloin.

September 25, 2013 by Knead to Cook Filed Under: Brunch, Chicken, Condiments, Gluten Free, Grilling, Grilling/Rubs/Sauces, Product Review., Turkey, Wheat Free Leave a Comment

Maille mustards are my favorite. Honestly, it’s all we use in our house. The flavors and unparalleled and always yield the perfect result in my cooking, sauces or dips. I was so excited when Maille reached out to me and asked me to create some recipes for them. I do have some recipes on my website and this one is by far my standard, go-to, obsessed and can’t live without balsamic garlic bread dip. This recipe I’m sharing today was a bit of a departure from how I typically use mustard and I have to say, it was so good! My kids, husband and father alike couldn’t get enough for the sweet and savory combination of flavors.

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— Knead to Cook

Smoked Honey Dijon Mustard Glaze.

August 28, 2013 by Knead to Cook Filed Under: Chicken, Fish, Fruit, Gluten Free, Grilling, Grilling/Rubs/Sauces, Pork, Sauces, Seafood, Vegetarian, Wheat Free 2 Comments

My little farm stand, tucked away on this windy road, surrounded by Amish farms has this wonderful little gem I found probably two or so years ago and I keep going back for more… it’s smoked honey. I’ve gotten a slew of questions about how one smokes honey every time I post a picture. I’m unsure of the exact measures that one takes to yield such an incredible product but I’m sure glad they do! It’s remarkably flexible… I can top grilled fruit with it or use it in glazes, such as this one. Tonight I’m grilling up a pork tenderloin for my family and this glaze will finish it off nicely. You can easily use it over fish or chicken as well.

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— Knead to Cook

Feiny’s Everything Rubbed Chicken Garden Salad.

June 3, 2013 by Knead to Cook Filed Under: Chicken, Grilling, Grilling/Rubs/Sauces, Salads, Vegetarian, Vinaigrette, Wheat Free, Yogurt 5 Comments

My friend Adam makes the most incredible rubs for vegetables and beef, chicken, seafood, pork or whatever you can whip up! I’m addicted! Totally clean, super flavorful – perfection in spice form! Low sodium Gluten free. No preservatives. All natural and NO MSG. Click here to see Adam’s world of awesome rubs. Also makes a great Father’s Day gift!

So this salad this very much up to you and what you love or have on hand. Here is my version. You can make this vegetarian by just adding more veggies and omitting the chicken or use tofu or fish.

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— Knead to Cook

Chimichurri.

May 21, 2013 by Knead to Cook Filed Under: Beef, Chicken, Egg dishes, Evolution Power Yoga 40 Days, Fish, Grilling, Grilling/Rubs/Sauces, Pasta, Pizza, Pork, Vegetarian, Vitamix 4 Comments

Chimichurri is a South American version of pesto that is served atop or along side meat and veggies. I’m planning on grilling up a ton of fresh veggies from the farmer’s market and I thought this would be perfection for a vegetarian dish. I will, however, grill up some chicken for my favorite carnivores to eat with it too. I will use fresh herbs from my garden and you can control the heat with the jalapeño according to your taste and preference. This is also perfect over tortellini pasta or on some crusty toasted bread. Yum! Can’t wait for dinner.

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— Knead to Cook

Sweet, Spicy and Smoky Dry Rub.

April 22, 2013 by Knead to Cook Filed Under: 4th of July/Patriotic, Beef, Chicken, Gluten Free, Grilling/Rubs/Sauces, Pork, Vitamix, Wheat Free 21 Comments

As the the warmer weather of spring arrives across the country, grills will be fired up and beef, chicken and pork will be seared to perfection. I will not lie, I love spring – not too hot, not to cold and everyone is finally outside enjoying the sunshine on their face. Our grill has been fired up several times in the past few weeks, moving our kitchen outdoors and I will not complain about that. Grilled food just tastes better.

Last night my husband grilled the first set of ribs for the season. I knew, I had to whip up a fresh batch of my sweet, spicy and smoky dry rub in honor of this event. It is tangy, sweet with a smoky heat. Perfection!

When using a dry rub of any kind, it’s best that you rub your meat down and refrigerate for at least 12-24 hours. If you don’t have that kind of time, give it one hour for the spices to work their magic.

Ingredients:

3/4 cup of light brown sugar
2 tablespoons of salt (I used Lo Salt reduced sodium alternative)
1 tablespoon of chipotle chili powder
1 tablespoon of smoked paprika
1 tablespoon of garlic powder
2 teaspoons of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon of ground cinnamon

Directions:

Place everything into a mini food processor, Vitamix or you can mix by hand or by adding everything to a tupperware container with a lid. Process until well-combined. Store in a container with a lid for up to 6-9 months.

This can be used on chicken, pork or beef. Rub a generous amount on the meat and refrigerate for best results up to 24 hours or a minimum of 1 hour. Place the meat on a hot grill and cook until desired temperature is achieved. Enjoy!

— Knead to Cook