Dips and Sauces

Super Sauce for Salmon Patties and Salmon Burgers… So Long, Tarter Sauce

May 1, 2022 By Joi Sigers

Super Sauce for Salmon Patties & Salmon Burgers

I make salmon patties or salmon burgers at least once a week. To keep them from becoming tiresome, I often mix up what I put in them and usually change up the sauce I prepare to go on top. Sometimes I add just onions, sometimes onion and celery… sometimes bell pepper and/or garlic. You get the idea.

I’ve come across a sauce, by trial and error, that I love on top of salmon patties so much that I might not be switching up the sauce any time soon.

I call this “Super Sauce” for a few reasons:

My 4 year old grandbaby has started using the word “super” like its his job. Things are often “super” rare, “super” fun, “super” old (I always duck when he uses this one because someone in their 50s undoubtedly seems SUPER old to a 4 year old!).. so, naturally, if I associate a word with someone who has my whole heart, it becomes one of my favorite words.
It’s super. Plain and simple. It’s super.

Easy, Lemon-y Hummus with Enough Garlic EVEN For My Husband!

April 20, 2022 By Joi Sigers

Easy Hummus Recipe: Garlic and Lemon Make it Happen!

When it comes to hummus, like quite a few things actually, my husband and I have very different tastes. His favorite hummus ingredient, and the flavor he wants to dominate, is garlic. Mine? Lemon…. most definitely lemon.

This particular hummus recipe is one that keeps us both happily dipping our crackers, toast triangles, and veggies.

1/2 cup tahini
1/4 + 1 TBS for drizzling cup extra virgin olive oil
2-3 garlic cloves, mashed and chopped finely (no big clumps!)
2 (15 oz) cans of chickpeas, drained
1/4 cup lemon juice
1/2 teaspoon salt
1/2 cup water

Combine the tahini and olive oil well – if possible, use a food processor and process until smooth. A blender also works in a pinch. Add the garlic, garbanzo beans, lemon juice, water, and salt. Combine until smooth.

Taste and add more lemon juice or salt if needed.

When serving, I like to add a little drizzle of extra olive oil and a bit of coarse sea salt. Looks pretty and adds a little more flavor.

Hummus and Gluten-Free Crackers

Applesauce Dip: Healthy (and Tasty!) Snack for Kids

August 28, 2021 By Joi Sigers

Healthy Applesauce Dip

Here is a quick, simple, healthy, and delicious dip that’ll make a perfect snack for any kid in your life – heck, I’m sure you’ll love it too.

When I first started making this dip the only applesauce options were with or without cinnamon and I would switch things up each time I made it. Sometimes I was in the mood for cinnamon, other times I just appreciated the taste of regular applesauce.

These days, with all the varieties of applesauce on the market, the options are endless. I’ve had strawberry, blueberry, cinnamon, raspberry… every conceivable variety and have loved them all. My three year old grandbaby Maddox prefers it when I use strawberry or raspberry applesauce but his brother Jacoby (2) loves it any way he can get it!

I have to say, I’m with the baby brother on this one.

Applesauce Dip

1/2 cup applesauce
2 Tablespoons Vanilla Yogurt (bonus points if it’s Greek Yogurt)

Combine the applesauce and yogurt in a small bowl.

Serve the dip with fun animal crackers, soda crackers, mini carrots, chocolate graham crackers, vanilla wafers, or (my grandbaby Jacoby’s) Teddy Grahams. Teddy Grahams come in honey, chocolate, chocolate chip – and Jacoby hasn’t met one yet he doesn’t love.

Applesauce Dip

Easy Dill Tartar Sauce: An Easy Tartar Sauce Recipe That Happens to Be One of the Best

March 29, 2021 By Joi Sigers

Easy Dill Tartar Sauce: One of the Best

As I’ve said before on the food blog, one of my favorite tartar sauce recipes is from the Barefoot Contessa (The recipe is here… it’s outstanding.). I’m such a fan of that particular tartar sauce that I honestly stopped making any other version for over a year. But then, I got a little tired of having the same one each time, so I switched things up a bit. The result is honestly a tartar sauce I like just as well… something I never thought possible.

Don’t tell the Contessa!

My recipe calls for Duke’s Mayonnaise, simply because it’s the only one I buy and use. If it isn’t available where you live, simply use your favorite. The main thing is that you use mayonnaise and not salad dressing – it really makes a difference.

As for the sweetener – I’ve made this using sugar, stevia, and Truvia and there is no difference whatsoever. Use whatever sweetener you choose to use.

Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)

October 10, 2018 By Joi Sigers

Cream Cheese, Chiles, and Jalapeno Dip

This dip makes any game, movie, or History Channel show even better – this isn’t conjecture, I’ve done the studies. It combines some of my favorite things in the culinary world: Cream Cheese, Green Chiles, and Jalapenos.

Hook. Line. Sinker.

Serve with tortilla chips and lose yourself in the yumminess.

If there are leftovers, refrigerate them. The next morning, spread on bagels, toast, or English muffins – you will NOT believe how incredible it is. Again. I did the studies. Anything for you.

Creamy Salsa Dip: Perfect for New Year’s Eve, New Year’s Day or Anytime…

December 30, 2016 By Joi Sigers

When I was sent the recipe for Creamy Salsa Dip – created by Chef Anthony Stewart from Pritikin Longevity Center + Spa – I rounded up the ingredients immediately. I knew this was something I had to make immediately.

I am a dip fanatic and anything that calls for both sour cream AND green onions is something I have to have in my life.

This creamy and delicious dip has a lot going on for it. For one thing, most of us already have the ingredients on hand. I only had to grab fresh sour cream because Christmas Day had confiscated every container I owned.

I also love that it’s inexpensive to make – as in very inexpensive. Post-Christmas shopping, we could all use that, right?!

The best thing about the dip, however, is the taste. It is outrageously delicious. I served mine with Glutino Crackers and Veggie Chips. When I break it out for football on TV later, I’ll serve vegetables with it.

After I made one batch and tasted it… I made another right away. It’s THAT yummy.

Creamy Salsa Dip

Creamy Salsa Dip by Chef Anthony Stewart

1/2 cup yogurt (plain, nonfat)
4 tablespoons sour cream (reduced-fat)
1/4 cup green onions finely chopped (white and light green parts only)
1/2 teaspoon cumin ground
2/3 cup salsa ( (non chunky varieties)

Instructions

Mix by hand all ingredients, except for 1 tablespoon of green onions (which will be used as garnish topping).

Thanks so much to Pritikin Longevity Center + Spa for passing this delicious recipe along to my readers (and me!)

Special for Happy National Hamburgers Day: Zesty Sauce Lets the Hamburger’s Flavor Shine

December 21, 2016 By Joi Sigers

One of the worst things that ever happened to me was one of the best things that ever happen to me. When I had to give up wheat/gluten, I had to TOTALLY change the way I both ate and cooked. As a lifelong avid cook and enthusiastic baker, my culinary world was turned upside down.

Fortunately, my motto in life is to find both the upside and the humor in everything, so it didn’t take me long to realize that…

… I now ate healthier and would, therefore be healthier
… Since I now ate healthier, my family would also be eating healthier
… This was a challenge that I could either be overwhelmed by or it was a challenge I’d meet head on, with wooden spoon in hand. Yeah, I went with the latter.

The complete and utter shake up this caused in my cooking and baking presented me with one of the biggest challenges I’ve ever had and, I’m not kidding, it was.. and is.. kind of a rush. Finding ways to make old favorites just as good now (and many times, even better) is pretty darn cool. It was a shot in the arm in terms of creativity – especially when it comes to sandwiches and burgers.

Only recently have gluten free buns and breads become an acceptable option. If we’re being honest, for a while there, they were barely edible! During that time, I enjoyed my sandwiches/burgers either wrapped in lettuce or flat on a plate.

Funny thing is, I quickly realized that the burger (or whatever meat is in hand… literally) is the true star and, if you season and prepare the meat right – it’s actually far better without bread. Seriously.

With the calories you save from not having bread, you can have another helping of beans, fries, or salad. Or even a second burger – I won’t tell!

{Continued Below…}

My new fave thing became finding ways to play with the flavors in burgers and cheeseburgers and to test out different condiments and condiment combinations. The “Zesty Sauce” shown here is a favorite but I’ll let you in on a little not-so-secret: there’s A LOT to be said for good old-fashioned Thousand Island Dressing on top of a hot burger straight off the grill right out of the iron skillet. If you have to/choose to eat gluten free, make sure it’s a gluten-free Thousand Island dressing.

The Zesty Sauce here is a simple combination of some of my own favorite refrigerator residents. When making a special sauce for your burgers, pull from your own favorite cast of characters and see what you come up with.

Zesty Sauce for Burgers

1/4 cup mayo
1 TBS whole-grain mustard
1 TBS yellow mustard
1-1/2 tsp lemon juice
1-2 TBS chopped hamburger pickles (use relish if you’d prefer)
1/2 tsp garlic powder
1/2 tsp black pepper
1 shallot (or sweet onion), finely diced
1-2 tsp diced pickled jalapenos
dash of Kosher salt

Combine everything and let the flavors mesh for at least 30 minutes before using. I happen to love a chunky sauce on my burgers, so I’m all about coarsely-chopped pickles. However, using a pickle relish, instead, is a time-saver and it also adds a little sweetness to the deal.

The whole-grain mustard is a personal obsession, you can feel free to leave it out – if you do, you may want to add a little more yellow mustard. If you don’ t have a scallion on hand, feel free to use diced onion – as much or as little as you prefer.

Basically, there’s no wrong way to go about this. Experiment until you find your very own personal “House Burger Sauce” – if you start tweaking and testing now, you can have a masterpiece by summer!

See Also:

Best Cheeseburgers You Can Make at Home

Rustic Pepper Relish for Burgers

Salina Capers: The Magical Ingredient in this Tartar Sauce Recipe!

July 18, 2016 By Joi Sigers

Salina Capers

April’s Eat. Feed. Love. box included a beautiful jar of Salina Capers (cultivated in volcanic soil and handpicked on the island of Salina in Sicily – how’s that for an epic bio?).

While I immediately fell in love with the jar and vowed to use and display it even after the capers were “long gone,” I had one teensy problem…. how was I going to make the capers “long gone?!”

Although it’s difficult for a foodie, let alone food blogger to admit, I’d never used capers before. Ever.

I went about using what would soon become a new obsession by sneaking them into some of my everyday recipes. I added them to my favorite egg salad recipe, to deviled eggs, and even into potato salad – the capers shined through in each and every dish I added them to. The flavor is just beautiful and, I have to tell you, capers and eggs make a special kind of magic when they team up. While the egg salad recipe (linked to earlier in the paragraph) is killer without the capers, it’s extra delicious with them.

However… as delicious as each of these were (and they were phenomenal), my absolute favorite way to use capers is in tartar sauce.

We eat a lot (a lot a lot a lot) of fish in our family. Whenever I read that experts recommend eating seafood several times a week, my first thought is always, “Is that all???” I actually was already a bona fide fish fiend long before learning how much healthier it is for you than other meats.

Recently I wanted to make some gluten free fired catfish nuggets with tartar sauce. The problem is, I had become completely and utterly bored with the tartar sauce I typically make. Serviceable and tasty… sure, but BORING.

So I turned to my first sources when I’m looking for can’t-miss recipes: Rachael Ray, the Barefoot Contessa, and Alton Brown. Ina Garten (the Contessa, of course) had a tartar sauce recipe that sounded like HEAVEN to me and called for…. you guessed it… my beloved new friends, capers.

I gathered up the ingredients and made what is, without a doubt, the best tartar sauce on earth. The capers make the difference and this particular tartar sauce will never be accused of being boring. It defies description – you HAVE to try it for yourself.

Below is the way I approached her wonderful recipe – click here to watch the Barefoot Contessa make this freaking amazing tartar sauce.

I hope you’ll head over to Eat. Feed. Love.’s website and grab a jar of Salina Capers – they are remarkable. When you begin using capers in your recipes, as with all new-ish ingredients, go easy at first until you’re familiar with the flavor, intensity, etc. Capers are absolutely remarkable and I’m kicking myself for not using them sooner. They add a delectable little tanginess to whatever you put them in and, trust me, they create a tartar sauce that’ll steal the show.

Tangy Honey Mustard Dip: Recipe With a “Kick-y” Ingredient

June 4, 2014 By Joi Sigers

In the Glutino Gluten Free Pretzels review I just posted, I told you about a killer Honey Mustard Dip I came up with. Inspired by these crisp and delicious little pretzels, I wanted a sweet and tangy honey mustard dip. One that special, delicious, gluten free, and (one of my all-time favorite adjectives) “kick-y”.

Definitely kick-y.

I have an old “go to” honey mustard dip I’ve always served with salads and chicken, but I wanted something a little more tangy. While scourging the refrigerator, I saw a bottle of Guy Fieri BBQ Brown Sugar Bourbon BBQ Sauce. I thought… “Hmmm, why not…”

I grabbed my other ingredients and set to work. I’ll list the brands I used but feel free to use your own brands. If (like me) you have to eat gluten free, though, be sure to choose brands that are. When it comes to Mayonnaise, Hellman’s is the only one I”ve found that IS gluten free. It’s also exceptional, so it’s all good.

Tangy Honey Mustard Dip

1 cup Hellman’s Mayo
4 tsp French’s Mustard
2 tsp lemon juice (freshly squeezed, if possible)
4 TBS Honey
2 TBS Guy Fieri Bourbon Brown Sugar BBQ Sauce
Rachael Ray’s Pink Himalayan Salt (just a little)

Combine everything. That’s it.

A Few Tips:

Experiment with different brands/flavors of BBQ Sauce. This brand and flavor is just my own personal favorite – which can probably be attributed to the fact that it’s pretty sweet.
This makes a good amount, which is a necessity because it’s super delicious – but feel free to half it if you’d like.
I use local honey which may or may not make the dip better.
For a knock out game day platter, serve block Colby cheese (sliced) and pretzels (Glutino for the GF crowd) along with the dip.
Chicken is excellent with this dip.
I would imagine that big fat baked pretzels would be amazing, too.
I’ve never used this dip as a salad dressing, but I’m thinking it’d be pretty darn good.

Classic Green Mint Chutney Recipe

May 13, 2014 By Joi Sigers

Mint Chutney – Recipe from Spices & Seasons by Rinku Bhattacharya

I’ve always loved listening to the radio while driving – ever since my parents reluctantly allowed me to start driving at 17, simply because they didn’t think they could put off the inevitable any longer. Music had always been something I enjoyed a lot. A few years back, though, I decided there was nothing for me on today’s radio, so I stopped even bothering to turn it on. Then Adele hit the scene and made me excited about music again. She was fresh, exciting, and delightfully different from everything else.

She woke music up.

I often think about world cuisines along the same sort of lines. If we were to eat the same things over and over and over again, our culinary lives would become just as stale, uneventful, unexciting, and bland as music had become pre-Adele. Mixing things up for your family, as well as your own taste buds is a deliciously smart thing to do.

I home schooled our daughters all the way through school and when they were growing up, I’d incorporate whatever region we were studying into our family meals. Hmm, I guesss that’s why they were extra excited whenever we studied Italy. It wasn’t my lessons, it was my food!

I still love to incorporate as many “tastes of the world” into our meals as possible and Indian food has become a new obsession. When you try different cuisines, you discover a whole new world of flavors and tastes and when it comes to Indian food, it’s an uncommonly beautiful experience.

Over the next few weeks, I’ll be telling you more about a new cookbook that’s making my quest for fresh and exciting recipes and meals as easy as it gets. The book is Spices & Seasons: Simple, Sustainable Indian Flavors by Rinku Bhattacharya. I’ll share a few recipes with you from the book and you’ll soon see that this is a cookbook you simply must get your hands on.

The first recipe is for something I had honestly never made before, Chutney. Don’t let the word Chutney intimidate you and, by all means, don’t let the word mint turn you away. If you’re anything like me, you only think of mint as something beautiful in your herb bed and pleasant in your tea. I’m so narrow minded when it comes to mint that I was tempted to leave the mint out of this recipe! Seriously, I thought, “Hmph. Mint goes in tea, I’ll just replace it with nice innocent parsley.”

I can be so ridiculous like that.

In the end, good common sense won out and I left the recipe as it was intended to be prepared, and it knocked my socks off. The flavors are so intense, fresh, unique, and delicious. Trust me, you don’t want to replace the mint in this recipe – this is a perfect 10 recipe and I can’t wait to make it again.

I ate mine (of course) with Gluten Free Rice Crackers (Nabisco’s Gluten Free Rice Thins are won-der-ful) but I provided flat bread for everyone else. Everyone loved it and they, too, can’t wait for me to make it again!

Classic Green Mint Chutney

(VE, GF)

Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months. This recipe is a very simple free-form variation of the classic recipe. There are other creative variations using tomatoes, green mangoes, and the works, so I encourage you to create and innovate to suit your fancy. Mint by itself in this recipe can have a bitter aftertaste, so it is tempered with cilantro. You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread, or can be added to sauces.

Prep Time: 10 minutes | Makes: 2 cups

1 bunch cilantro leaves (about 3 cups of leaves; tender stems can also be used in this recipe)
2 bunches mint leaves (about 11⁄2 cups)
2 green Serrano chilies
1 teaspoon cumin powder
1⁄2 teaspoon salt or to taste
1 teaspoon black salt
1 teaspoon sugar
2 teaspoons oil (such as mustard or canola)
2 tablespoons fresh lime juice

Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender.
Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.

Tips and Tricks:

It is important to ensure that the mint leaves used for this chutney are tender or they tend to add a bitter taste to this condiment.

This chutney can be mellowed by adding 11⁄2 tablespoons of yogurt or coconut milk as a vegan option. If adding yogurt you can skip the lime juice.

Another variation is to add some blanched peanuts or almonds.

Ideas for Serving the Chutney: Flatbread, grilled shrimp, crackers, toasted bread wedges…

Edits:

I’ve now added another favorite recipe from Spices & Seasons: Stir-Fried Asparagus With Garlic and Sesame Seeds. Click the link to take a look.
Read my Spices & Seasons Cookbook Review!

Super Sauce for Salmon Patties and Salmon Burgers… So Long, Tarter Sauce

Easy, Lemon-y Hummus with Enough Garlic EVEN For My Husband!