EASY PEASY CONDIMENTS & SAVORY SAUCES – The Fancy Pants Kitchen

Shawarma Spice Blend

Francine — Mon, 26 Aug 2024 19:00:47 +0000

Mediterranean cooking is full of delicious spices and having Shawarma Spice Blend on hand is a wonderful way to flavor many different meats and chicken.

A Middle Eastern staple, shawarma seasoning is made with a unique combination of spices including cumin, turmeric, and paprika. It’s bold, bright, and unbelievably delicious. If you’ve never had it, you’re in for a serious treat!

It’s so easy to make: just combine cumin, turmeric, ground coriander, garlic powder, sweet Spanish paprika, ground cloves and cayenne.

You can always adjust the spices depending on your own preferences but this is a fairly traditional combination.

What’s wonderful is that it will last for 6 months, so you should always keep some in your pantry!

It’s amazing when used for Grilled Chicken Shawarma!

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Lastly, if you make Shawarma Spice Blend, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Shawarma Spice Blend

Makes: 4 tablespoons

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp ground coriander
3/4 tbsp garlic powder
3/4 tbsp sweet Spanish paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper, more if you prefer

Instructions

In a small mixing bowl, add the cumin, turmeric, coriander, garlic powder, paprika, cloves, and cayenne pepper. Mix with a spoon until well combined.

Transfer the seasoning to a mason jar. Cover tightly and keep at room temperature.

Chef’s Notes:

Adjust spices according to your taste. If you prefer more heat increase the cayenne pepper. If you prefer less, leave it out or just reduce the amount.

A mixed spice blend like this will last for up to six months.

Recipe by The Mediterranean Dish

Easy Caesar Salad Dressing

Francine — Sat, 27 Apr 2024 18:23:21 +0000

When you can make something as delicious and simple as Easy Caesar Salad Dressing, there’s no reason to buy it at the grocery store.

Everyone loves Caesar Salad but the idea of using a raw egg to make a traditional dressing is daunting. Now, you don’t have to worry…the Fancy Pants Kitchen has got you! This recipe comes together easily, doesn’t need raw egg yolks to thicken it and you can leave out the anchovies if it’s not your jam (personally I love them but it’s okay to substitute fish sauce if anchovies make you squeamish).

Creamy and thick, this Easy Caesar Salad Dressing gets it’s oomph from combining mayo and Greek yogurt, along with garlic, lemon juice, Dion mustard, Worcestershire sauce and anchovy paste (or fish sauce). Combine it all in a medium-sized bowl.

Add the Parmesan cheese and stir. Slowly whisk in the olive oil. Taste it and if necessary, add more lemon juice, salt or anchovy paste. You can also thin it if it’s too thick with a little milk.

All that’s left to do it drizzle it over romaine lettuce!

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Lastly, if you make Easy Caesar Salad Dressing, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Caesar Salad Dressing

Makes: 24 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1/2 cup good quality mayonnaise
1/2 cup Greek yogurt
2 medium cloves garlic, finely minced
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp anchovy paste (or fish sauce), optional
1/2 cup freshly grated Parmesan Cheese
2 tbsp good quality extra-virgin olive oil
milk to thin if needed

Instructions

Combine all the ingredients except the Parmesan and olive oil in a medium-size bowl and whisk until nice and smooth.

Add the Parmesan and stir to combine.

Slowly add the olive oil while whisking vigorously. Take a taste and add more lemon juice, salt or anchovy paste/fish sauce.

If the dressing is a little too thick, add milk as desired to thin.

Recipe from The Cafe Sucre Farine

Fig Jam

Francine — Wed, 11 Oct 2023 15:02:46 +0000

Fig Jam or preserves have become one of my favorite additions to a charcuterie board. I love it spread on pizza and topped with arugula and prosciutto. I love it with grilled cheese. If you are like me, then you must try this easy recipe when fresh figs are available!

With a few simple ingredients, you can have jars of this homemade fig jam in your fridge. There is no canning involved which is an added bonus!

Combine the fig pieces with all of the remaining ingredients and bring to a boil, stirring until the sugar is dissolved.

Simmer the fig jam over medium-low heat for 35-45 minutes, mashing the pieces until the fruit is soft and jammy.

Discard the citrus peels and spoon the jam into 10-ounce containers. Close the lids and let cool to room temperature.

Store the fig jam in the refrigerator for up to 3 months. The jam makes a lovely gift, too!

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Lastly, if you make Fig Jam, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Fig Jam

Makes: 3 & 1/2 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

2 pounds ripe figs, stemmed and diced
1 & 1/2 cups sugar
1/4 cup plus 2 tbsp fresh lemon juice
1/2 cup water
4 one-inch-thick strips of orange or lemon peel (or a combination), making sure to avoid the white pith

Instructions

In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. Bring to a boil, stirring until the sugar is completely dissolved.

Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.

Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

Recipe by Once Upon a Chef

Homemade Taco Seasoning

Francine — Sat, 29 Apr 2023 20:45:19 +0000

It doesn’t take much to make Homemade Taco Seasoning but it makes all the difference in the world in flavoring your favorite tacos.

As simple as this is, you’ll want to double or triple this recipe so that you always have some on hand.

This seasoning uses ingredients you most likely have in your spice rack so no need to get fancy on this. Combine, mix and use…that’s it!

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Lastly, if you make Homemade Taco Seasoning, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Homemade Taco Seasoning

Makes: 1/2 cup

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients

1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp fine sea salt
1/2 tbsp freshly cracked black pepper

Instructions

In a small bowl, stir together the chili powder, paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Store at room temperature in an airtight container for up to 1 year.

Chef’s Note:

Most taco seasoning packets have 2-3 tablespoons of seasoning in them. To substitute this taco seasoning mix for a store bought packet, simply brown your ground meat, drain off any fat and sprinkle on 2-3 tablespoons of the homemade taco seasoning per pound of ground meat, mix to combine. If you like saucy taco meat, add 1/3 cup water and 1 tablespoon cornstarch to the ground beef along with the taco seasoning.

Recipe by Modern Proper

Easy Dill Pickles

Francine — Fri, 31 Mar 2023 14:57:48 +0000

It doesn’t take much to make these Easy Dill Pickles besides a little time and dill! Homemade pickles are a treat to have…they are so fresh and crunchy, flavored with garlic, dill, mustard and coriander seeds. It’s hard to go wrong with this Easy Peasy recipe!

Making pickles is so much easier than I ever thought, and the first time I found Kirby cukes at a farmer’s market in Sacramento when I was fresh out of college, I knew I had to give it a whirl.

Kirby cucumbers are smaller than a traditional cucumber. They’re short like Persian cukes but a little fatter, with bumpy skin and a dense interior that can hold up up to an assertive brine—big crunch, big flavor.

You begin by making a brine of white vinegar, sugar, salt and mustard, coriander and dill seeds. Combine that with hot water and stir until the sugar and salt are dissolved. Then cool the brine completely.

If the brine isn’t completely cool, the cucumbers won’t have as much crunch as you could get if you waited for the brine to cool.

Toss the cucumber slices with fresh dill and chopped garlic. Pour the cooled brine over and make sure that all of the cucumber slices are covered.

Place a heavy plate over the top of the cucumbers to weigh them down and submerge them in the brine.

Refrigerate the pickles overnight (or at least 8 hours), stirring once or twice.

Divide the pickles between jars (I got 4 small jars from one batch). Refrigerate the pickles and serve cold.

The pickles will be good for about 2 weeks. Serve these with a burger, hot dog or on a relish tray.

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Lastly, if you make Easy Dill Pickles, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Dill Pickles

Makes: 1 quart

Prep Time: 20 minutes

Chill Time: 8 hours

Total Time: 8 hours & 20 minutes

Ingredients

1 & 1/2 cups distilled white vinegar
1/4 cup sugar
4 tsp kosher salt
1 tsp mustard seeds
1 tsp coriander seeds
3/4 tsp dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped

Instructions

In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice.

Transfer to jars. Serve cold.

Recipe by Bobby Flay

Delicious Turkey Gravy

Francine — Sat, 12 Nov 2022 17:12:44 +0000

This Delicious Turkey Gravy is what needs to be on the thanksgiving table next to Overnight Turkey or next to any turkey you are serving!

All you have to do is save the drippings that pool under the roasted turkey and use them for this gravy.

This is not a thick gravy. It’s thickened by making a roux of unsalted butter and flour (a roux is simply melting the butter and adding the flour and cooking until the flour is cooked and the mixture turns a golden brown color).

You want 4 cups of drippings. If you don’t have that much, make up the difference using chicken stock. Slowly pour the drippings into the roux, being sure to incorporate before adding more stock. Keep stirring the entire time so that lumps don’t form. Continue to stir for 3-5 minutes until the gravy thickens up.

If you want a slightly thicker gravy, combine 2 tablespoons cornstarch with 2 tablespoons water and mix a bit at a time into the gravy until you reach your desired thickness. But, this is supposed to be a thin, flavorful gravy.

Serve warm alongside the turkey.

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Lastly, if you make Delicious Turkey Gravy, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Delicious Turkey Gravy

Makes: 12

Prep Time: 5 minutes

Bake Time: 12 minutes

Total Time: 17 minutes

Ingredients

1/2 cup unsalted butter
1/4 cup flour
4 cups turkey drippings or chicken stock (if drippings don’t yield 4 cups, add stock)
Salt and pepper

Instructions

In a heavy sauce pan, over low heat, melt the butter. Add the flour and stir until all the flour is incorporated and the mixture begins to turn a golden color, about 2 minutes. Keep stirring the whole time with either a wooden spoon or whisk, approximately 3-5 minutes.

Slowly add 3 cups of the drippings (save some in case you need to thin it) and keep stirring, approximately 5 more minutes. You do not want any lumps so add the liquid slowly making sure it has totally incorporated. If there are lumps, just keep stirring with a whisk. The gravy will thicken as it cooks. You do not want gravy that is too thick. You can use the remaining drippings to thin as necessary.

Add salt and pepper to taste.

Chef’s Note:

If you want a thicker gravy, combine two tablespoons of water with two tablespoons corn starch and mix into the gravy a bit at a time until you have desired thickness.

Gravy can be prepared hours ahead . Place in refrigerator and then reheat prior to serving the turkey.

Chimichurri Sauce

Francine — Tue, 12 Jul 2022 21:41:09 +0000

Chimichurri Sauce is a lovely accompaniment to many meats and fish dishes. The combination of garlic, shallots, parsley and oregano give this a bright, tangy flavor.

This sauce originates from South America and has a pesto-like consistency. Its traditional use is over a simple grilled steak.

Place the shallot, parsley, oregano, and garlic in the food processor and pulse it until you have a chunky paste but don’t let it get too pulverized. This is a rustic sauce and you want to see all the components.

The liquids get stirred in: extra-virgin olive oil and red wine vinegar. Finally stir in the red pepper flakes. That’s all there is to making this bright, flavor-forward sauce!

I love to serve it over Grilled Pork Tenderloin. It’s full flavor works especially well on milder meats.

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Lastly, if you make Chimichurri Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chimichurri Sauce

Makes: 6 servings or 1 & 1/4 cup

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 small shallot cut into wedges
3/4 cup flat-leaf parsley, stems removed, lightly packed
1 tbsp fresh oregano, stems removed
2 garlic cloves
1 & 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar, plus more to taste

Instructions

In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).

In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture. Stir until combined.

Chef’s Note:

This will store in refrigerator for up to two weeks.

Caramelized Onions

Francine — Mon, 18 Apr 2022 21:47:37 +0000

Caramelized Onions are a beautiful thing. They smell so delicious while making them and are so versatile.

You must have some patience when making them, but they will be done within 20-30 minutes. The resulting flavor of sweet caramelized onions will make you swoon!

Use Caramelized Onions on pizzas (Barbecue Bacon Pizza), burgers (Roasted Tomato Burgers with Garlic Mayo & Gouda) or grilled chicken (FPK Chicken Marinade).

Slice sweet onions very thin and sauté them in unsalted butter. You want to do this over a medium-low to medium heat so that they don’t brown too quickly. Stir them fairly frequently and if they get too dry, add a bit of water to deglaze the pan.

The onions are done when they are soft, golden brown and very fragrant.

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Lastly, if you make Caramelized Onions, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Caramelized Onions

Makes: 1 & 1/2 cups

Prep Time: 5 minutes

Bake Time: 15-20 minutes

Total Time: 20-25 minutes

Ingredients

2 tbsp unsalted butter
2 sweet onions, sliced thin
Kosher salt

Instructions

To caramelize the onions, heat butter in a large saucepan over medium heat. Once melted, add yellow onions and cook over medium heat, stirring frequently for 15 to 20 minutes until golden brown. If onions start to get too dry, add in a little bit of water to deglaze the pan. The onions are done when they are soft and golden brown in color. Salt to taste.

Spiced Cranberry Sauce with Pears

Francine — Mon, 16 Nov 2020 04:19:50 +0000

My stepmother, Phyllis, is a wonderful cook and when Thanksgiving rolls around, we are always thrilled when she agrees to make the pies and cranberry sauce, her specialties.

Her cranberry sauce is so tasty…it is beautifully spiced with cinnamon, nutmeg and allspice. The addition of fresh pears is unique and just right. The little splash of Cognac doesn’t hurt either! In about 15 minutes, you have the perfect accompaniment to roast turkey! It is amazing with the Deconstructed Turkey with Sage Gravy that I am featuring this week. I’m so happy Phyllis was willing to share her recipe!

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Lastly, if you make Spiced Cranberry Sauce with Pears, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Spiced Cranberry Sauce with Pears

Makes: 3 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 & 1/2 cups sugar
1/2 cup water
1 (4-inch) cinnamon stick
1 (13-ounce) package fresh cranberries, about 3 cups
2 ripe, but not soft, pears, cored and cubed into 1/4″ pieces (about 2 cups)
1/2 tsp grated fresh nutmeg
1/2 tsp allspice
1 tsp brandy or cognac, optional

Instructions

In a 2 quart saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Add cinnamon stick and then boil rapidly uncovered for 5 minutes.

Add cranberries, pears, nutmeg, and allspice. Return to a boil and cook for 3 to 4 minutes or until cranberry skins pop, stirring occasionally. Remove from heat. Stir in brandy or Cognac, if using. Pour into a glass jar or heat-resistant container and chill.

Remove cinnamon stick when serving.

Recipe by Phyllis Shostack

Quick-Pickled Red Onions

Francine — Wed, 26 Feb 2020 04:26:27 +0000

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Lastly, if you make Quick-Pickled Red Onions, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Quick-Pickled Red Onions

Makes: about 2 cups

Prep Time: 5 minutes

Total Time: 10 minutes

Ingredients

1 medium red onion, about 5 ounces
1/2 tsp sugar
1/2 tsp salt
3/4 cup rice vinegar, white vinegar, or apple cider vinegar

Instructions

Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons.

In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.

Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

Add the onions to the jar and stir gently to evenly distribute the flavorings.

The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.