If you love making your own salad dressings, you’ll want to try out this Creamy Lemon Vinaigrette soon. It will pair great with the Bacon Tomato Salad, the Greek Style Salad with Marinaded Feta and so much more!

What is This Dressing Like

• Difficulty – This is a very easy recipe to make and can be made up to one week in advance. It’s put together in only about 10 minutes and doesn’t require any special ingredients or equipment.
• Taste – This dressing has a balance of flavours from tangy lemon, bitter mustard, soft olive oil and a creamy finish with sour cream.
• Serving – This recipe makes about 8 servings. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Lemon juice – I used fresh lemon juice for this this vinaigrette. It will result in the best overall flavour.
• Lemon zest – Lemon zest is the outer skin of the lemon and it adds a punch to the vinaigrette.
• Garlic – This recipe uses fresh minced garlic.
• Mustard – A small amount of Dijon mustard adds a sharp and slightly bitter flavour to the vinaigrette.
• Sugar – I used granulated white sugar to balance the strong flavours of the mustard and lemon juice.
• Salt – Just a little bit of salt to enhance flavours.
• Pepper – I added fresh ground black pepper.
• Olive oil – Use the best olive oil you can get for this dressing. I used extra virgin olive oil for a great flavour.
• Sour cream – You can use regular or low fat sour cream for this vinaigrette.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Combine ingredients – In a medium bowl, combine the lemon juice, lemon zest, garlic, Dijon mustard, sugar, salt and black pepper. Whisk to combine.
2. Add olive oil – Slowly pour in the olive oil and whisk as you pour until it’s smooth and slightly thickened.
3. Add sour cream – Add the sour cream and whisk until smooth.
4. Serve or store – Use this vinaigrette straight away or store it in a glass jar up to one week in the fridge.

Recipe Tips

• Choose a good olive oil – Olive oil plays a big part in this vinaigrette, so it’s best to make sure you use an extra virgin olive oil for the best flavour.
• Use room temperature oil – It’s best to use room temperature oil so it combines well.
• Make in advance – You can make this in advance and keep it in the fridge up to one week.
• Adjust seasonings – Please feel free to taste and adjust seasonings to your liking. Some people like their vinaigrette more tart and some like them more sweet.
• Shake before serving – Make sure to give the vinaigrette a good shake or stir before serving.

Substitutions and Additions

• Sour cream – I used full fat sour cream for this vinaigrette. You can use light sour cream, plain yogurt or Greek yogurt in it’s place no problem at all.
• Additions – To add a different flavour you can add fresh chopped parsley, basil or chives.

Serving and Storage

You can make this dressing up to one week before serving and keep it stored in a glass jar in the fridge! When you’re ready to serve, keep some of these fresh dishes in mind and you won’t be disappointed.

• Bacon Tomato Salad
• Grilled Chicken and Avocado Salad
• Lemon Herb Couscous
• Easy Parmesan Roasted Asparagus

Frequently Asked Questions

Lemon Vinaigrette

This is a super easy and quick Lemon Vinaigrette that I make so often and thought it about time to share it here.  It's is a staple here in this house for salads, vegetable dishes and even marinades for chicken and seafood.  It only takes 5 minutes and you just can't beat that!

Check out this recipe

Creamy Greek Yoghurt Dressing

If you don't already make your own salad dressings, why not start today!  This Creamy Greek Yoghurt Dressing is put together in under 10 minutes with some very basic ingredients.  It is so good, it will make you skip the salad dressing isle the next time you are picking up groceries.  

Check out this recipe

Creamy Homemade Ranch Dip

Using just a few simple ingredients and in under 10 minutes, you can have this Creamy Homemade Ranch Dip on your table.

Check out this recipe

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Creamy Lemon Vinaigrette

Make this quick and easy Creamy Lemon Vinaigrette for all your fresh and light salads this Spring! Using minimal & easy ingredients and put together in just minutes.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: condiments, salad dressings

Cuisine: North American

Keyword: chopped salads, fresh salads, lemon recipes, spring recipes

Servings: 8 servings

Calories: 113kcal

Author: Julia Pinney

Ingredients

• 1/3 cup lemon juice
• 3 tablespoons lemon zest
• 2 cloves garlic minced
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• Pinch salt
• 1/2 teaspoon black pepper
• 1/3 cup olive oil
• 1/2 cup sour cream

US Customary – Metric

Instructions

• In a medium bowl, combine the lemon juice, lemon zest, garlic, Dijon mustard, sugar, salt and black pepper. Whisk to combine.
• Slowly pour in the olive oil and whisk as you pour until it's smooth and slightly thickened.
• Add the sour cream and whisk until smooth.
• Use this vinaigrette straight away or store it in a glass jar up to one week in the fridge.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Creamy Lemon Vinaigrette

Amount Per Serving (1 serving)

Calories 113 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 8mg3%

Sodium 12mg1%

Potassium 38mg1%

Carbohydrates 2g1%

Fiber 0.3g1%

Sugar 1g1%

Protein 1g2%

Vitamin A 92IU2%

Vitamin C 7mg8%

Calcium 21mg2%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Creamy Lemon Vinaigrette appeared first on Julia's Cuisine.

Every great pizza has to start with a great sauce. When I have time, I always make Homemade Marinara Sauce. But that takes time, and we don’t always have time on our side. So when you want a quick homemade sauce, this Easy No Cook Pizza Sauce is for you! Use the sauce with my homemade Pizza Dough to make pizza or even Pizza Pocket Bites. And you can even make your personal favourites!

What’s This Pizza Sauce Like

• Difficulty – This is the easiest sauce ever. There is no cooking or any equipment needed at all. Just a bowl and a spoon and it comes together in 5 minutes!
• Taste – I love this sauce. When I don’t have time for Homemade Marinara Sauce, this one is a close second. It’s tangy, thick and rich and just delicious!
• Serving – This recipe easily makes enough for four large pizzas.

Ingredients

• Tomato Sauce – I used a good quality tomato sauce.
• Tomato Paste – Tomato paste is very dense, rich and thick. It adds to the overall richness of the pizza sauce.
• Olive oil – I used extra virgin olive oil.
• Oregano – Dried oregano adds a nice flavour.
• Basil – Dried basil adds a little sweetness to the sauce.
• Garlic powder – Gives the sauce a little touch of garlic flavour.
• Salt – Enhances the overall flavour of the tomato sauce.

REMEMBER, The full recipe and instructions can be found in the recipe card at the end of the post.

Instructions

• Combine ingredients – In a medium sized bowl combine the tomato sauce, tomato paste, olive oil, dried oregano, dried basil, garlic powder and salt. Whisk to combine.
• Serve or store – Use the pizza sauce straight away or store in a jar in the fridge up to a week.

Recipe Tips

• Use a tomato sauce that you like – . Since store bought tomato sauce is the main base for this sauce, make sure to buy a great one.
• If using fresh herbs – If you decide to use fresh herbs for this recipe, make sure to finely chop them as they will incorporate into the sauce better.

Substitutions

• Tomato Sauce – I used a great quality tomato sauce for this recipe. Alternatively, you can use crushed can tomatoes. You will have to put them in a blender and pulse for a few seconds and then strain the tomatoes. The end result will be a little thinner.
• Herbs – I used dried oregano and dried basil. You can use Italian seasoning if you like. You can also add fresh basil or even fresh parsley.
• Garlic powder – I like the taste and ease of garlic powder for this recipe. You can absolutely add fresh minced garlic. It will give the sauce a stronger garlic flavour.
• Additions – Feel free to add a few dried chili flakes or cayenne pepper to the sauce for a bit of heat if you’d like.
• To make thicker sauce – You can easily add a few more tablespoons of tomato paste to make your pizza sauce thicker.

Serving and Storage

• Serving – Honestly, this sauce is great on all homemade pizzas like the Deep Dish Pepperoni Pizza, the Thin Crust Mediterranean Pizza, the Mushroom & Caper Pizza and so many more. It’s also a great sauce to use in Homemade Pepperoni Calzones or the Pizza Pocket Bites.
• Storage – This sauce will keep in the fridge up to one week in a sealed jar or airtight container. Alternatively, you can freeze it for up to six months! The best way to freeze it is in a freezer safe bag. You can put it in the bag and lay the bag flat to spread out the sauce. Then simply zip it up getting out most of the air. Then you can freeze it flat for easy storage.

Frequently Asked Questions

Homemade Marinara Sauce

You can’t beat the richness and taste of Homemade Marinara Sauce. This is a sauce I’ve been making for two decades, it’s highly versatile and easy to store. Made using canned tomatoes, tomato paste, onions, olive oil, a few herbs along with salt and pepper, it’s stuff you’ll probably have on hand.

Check out this recipe

Pizza Dough

Every great pizza starts with a great base.  Without that perfect crust, it's just not a great pizza. It isn't complicated, distressing, or difficult.  Just take a little patience, time and a whole lot of love!  Let's take a look to see how it's done.

Check out this recipe

Sheet Pan Pepperoni Pizza Bites

Pizza is great for weeknight dinners, weekend get togethers and even packed lunches. This Sheet Pan Pepperoni Pizza Bites recipe is a take on my Deep Dish Pepperoni Pizza and you'll love it!

Check out this recipe

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Easy No Cook Pizza Sauce

In just 5 minutes and with minimal ingredients you can make this Easy No Cook Pizza Sauce! A rich tomato sauce that's delicious on homemade pizza and in Calzones!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Sauces

Cuisine: North American

Keyword: homemade pizza sauce, pizza, sauce, tomato sauce

Servings: 2 cups

Calories: 69kcal

Author: Julia Pinney

Ingredients

• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• In a medium sized bowl combine the tomato sauce, tomato paste, olive oil, dried oregano, dried basil, garlic powder and salt. Whisk to combine.
• Use the pizza sauce straight away or store in a jar in the fridge up to a week.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

This sauce makes enough for approximately four pizzas.  The nutritional data that has been calculated is based on one serving for a pizza.

Nutrition Facts

Easy No Cook Pizza Sauce

Amount Per Serving (1 serving)

Calories 69 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 935mg41%

Potassium 456mg13%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 5g6%

Protein 2g4%

Vitamin A 654IU13%

Vitamin C 10mg12%

Calcium 26mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Easy No Cook Pizza Sauce appeared first on Julia's Cuisine.

If you have been following for sometime now, you’ll know my love for comfort food. that being said, I’m ready for spring and fresher flavours and dishes. And what better way than with this fresh Creamy Ranch Dip. Honestly, this is the perfect snacking dip with just a platter of fresh vegetables. The batch can easily be doubled or tripled for a crowd!

What is This Ranch Dip Like

• Difficulty – This dip is the easiest recipe! It doesn’t require any special equipment or cooking at all. It comes together quickly and uses just a handful of ingredients.
• Taste – I’d probably describe this dip as creamy yet fresh . The creamy texture comes from the combination of sour cream and mayonnaise. And the freshness from the abundance of fresh herbs.
• Serving – This is the perfect dip for a vegetable platter and makes just more than a cup serving. It would probably serve between 8 – 10 people as a dip at a party.

Ingredients

• Mayonnaise – I used full fat mayonnaise for this dip.
• Sour Cream – Regular sour cream.
• Herbs – I used a mix of fresh parsley and fresh chives for this dip.
• Seasonings – This recipe is kept very simple by using just table salt and fresh cracked black pepper.
• Garlic – A small amount of fresh minced garlic.

REMEMBER, The full ingredient list and instructions can be found in the recipe card at the end of the post.

Instructions

1. Combine ingredients – In a medium sized bowl combine the sour cream, mayonnaise, fresh parsley, fresh chives, garlic, salt and pepper.
2. Chill – Stir well to combine and cover and refrigerate for at least an hour to thicken and set.
3. Serve – Remove from the fridge and serve with fresh chopped vegetables of your choice.

Recipe Tips

• Make in advance – This recipe is best made in advance. In fact, it does need to be chilled for an hour before serving. The chilling time allows the dip to firm up and set.
• Finely chop herbs – It’s best to chop the fresh parsley and the fresh chives as small as you can. You are looking to completely spread them through the dip without having having any large pieces. This will not only give an overall better flavour, but a better texture as well.

Substitutions

• Mayonnaise – I used full fat mayonnaise for this recipe. If you are looking to lighten the recipe, you can use low fat mayonnaise or even Greek yogurt. Keep in mind this will affect the taste a little
• Sour cream – Sour cream can be substituted by using the same amount of heavy cream and whisking in 2 tablespoons of lemon juice. Just let it sit for about 10 minutes and it can be used the same as sour cream.
• Add you own spin – Like many dips, you can change flavours to suit your own taste buds. Feel free to add a little mustard, lemon juice and or zest. You can add a little bit of spice by adding a few crushed chili flakes. Feel free to up the garlic to give it more of a punch.

Serving & Storage

• Serving – This Ranch Dip is great served with a fresh vegetable platter. You could also serve it with crackers, toasted pita bread wedges, as part of an Easy Charcuterie Board. here’s a few more serving ideas:
  • Everything Bagel Baked Chicken Tenders
  • Crispy Oven Baked Chicken Wings
  • Crispy Fried Chicken Cutlets
  • Paprika Spiced Potato Wedges
  • Oven Baked Bacon Wrapped Shrimp
• Storage – This Homemade Ranch Dip can be made up to two weeks in advance and stored in the fridge in a glass jar.

Frequently Asked Questions

Classic Homemade Hummus Recipe

This Classic Homemade Hummus Recipe is a wonderful snack food or party dip that's really easy to make. Using just chickpeas as the base with lemon juice, garlic, olive oil and tahini paste for a super flavourful dip!

Check out this recipe

Nacho Cheese Dip

If you have 10 free minutes, you can make this super easy and delicious Nacho Cheese Dip. With just a few ingredients and little time, this makes a great addition to Taco night!

Check out this recipe

Tzatziki

Tzatziki is a delicious Greek dip. Made with yogurt, cucumber, olive oil, garlic, lemon juice, herbs and salt. It makes a great dip or even a spread on sandwiches.

Check out this recipe

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Creamy Homemade Ranch Dip

Using just a few simple ingredients and in under 10 minutes, you can have this Creamy Homemade Ranch Dip on your table.

Prep Time10 minutes mins

chill time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Appetizer, dips

Cuisine: North American

Keyword: easy recipes, No cook apptizers, Ranch Dip

Servings: 8 servings

Calories: 140kcal

Author: Julia Pinney

Ingredients

• 3/4 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh parsley
• 1/4 cup fresh chives
• 1 clove garlic minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

US Customary – Metric

Instructions

• In a medium sized bowl combine the sour cream, mayonnaise, fresh parsley, fresh chives, garlic, salt and pepper.
• Stir well to combine and cover and refrigerate for at least an hour to thicken and set.
• Remove from the fridge and serve with fresh chopped vegetables of your choice.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Creamy Homemade Ranch Dip

Amount Per Serving (1 serving)

Calories 140 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 0.03g

Polyunsaturated Fat 6g

Monounsaturated Fat 3g

Cholesterol 19mg6%

Sodium 169mg7%

Potassium 46mg1%

Carbohydrates 1g0%

Fiber 0.1g0%

Sugar 1g1%

Protein 1g2%

Vitamin A 356IU7%

Vitamin C 4mg5%

Calcium 28mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Creamy Homemade Ranch Dip appeared first on Julia's Cuisine.

Next time you are planning a roasted dinner, give this delicious gravy a try. I have it filed in my favourites and it goes well with so many dishes like the Thyme & Lemon Roasted Potatoes, Fresh Thyme & Lemon Stuffed Chicken as well as the Sherry Sautéed Asparagus and Carrots to get a complete meal. And if you’re looking for a separate stuffing recipe, you need to check out the Rosemary & Walnut Stuffing!

Why You’ll Want to Make this Gravy

• Caramelized onion flavour – Caramelized onions just have the best the best flavour. And this gravy brings all the flavour to the table using slow cooked caramelized onions and a few more ingredients.
• Easy to make – Unlike many gravy recipes that use dripping from a roast or a chicken, this recipe just uses the onions and pantry staples. Easy!
• Make ahead – With the holiday season around the corner, this is a great recipe to keep in mind. You can make this up to four days in advance. Then you can just reheat on the stovetop before serving!

Ingredients

• 1 large onion peeled, halved and thinly sliced
• 1 Tablespoon olive oil
• 3 Cups chicken stock
• 2 Tablespoons Worcestershire sauce
• Sea salt * if needed
• Fresh ground black pepper
• 1 Tablespoon cornflour
• 2 Tablespoons water

REMEMBER, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. In a medium saucepan set over medium high heat, add the olive oil and heat for about 30 seconds. Add the onions and give a good stir. Let the onions brown a little for about 3-5 minutes, stirring occasionally. If the onions are sticking, add a splash of water. Reduce heat to medium low and give the onions a really good stir. Continue cooking the onions for a further 15 – 20 minutes, or until they are light brown in colour and have completely caramelized. Add small splashes of water if needed.
2. Add all the chicken stock at once and the Worcestershire sauce. Set heat back to high and bring to a simmer for about a minute. Reduce heat to low, cover and leave to simmer for about 5 minutes.
3. Transfer the gravy to a blender and blend until completely smooth. Return to saucepan set over medium high heat and bring back to a simmer. Add the cornflour mixture and stir really well as it thickens. Season with black pepper and salt if needed. Serve straight away.
4. * Optional: If you are roasting a chicken with this gravy, use the pan juices from the chicken to add to the gravy. You would do this when you add the chicken stock. As well, you will need to let it settle for a few minutes to skim the fat off the top

Recipe Tips

• Make sure to caramelize the onions – The key here is in getting the best flavour out of onions, after all it is onion gravy.  When you look into the recipe below you will see how the onions are caramelized in this recipe.  Don’t skip this step and just sauté them for a few minutes.  You won’t get the results you are expecting if you do it this way.  The flavour was really fantastic after the onions were caramelized for about 20 minutes. 
• Add thickening sauce slowly – I recommend adding a little of the thickening agent to the gravy to see how thick it becomes. Depending how thick you like your gravy, will depend how much you add.
• Can add pan drippings (if roasting a chicken/turkey) – You will also see salt in the recipe below.  I have marked it with an asterisk as you just might not need it.  I always taste my gravy when it is finished and then season to taste.  If you do it this way, it should ensure you don’t end up with gravy that is too salty. 

substitutions

• Onions – I used white onions for this recipe. You can interchangeably use brown onions for this gravy. Yes, you can also use red/purple onions also. The colour and flavour will be slightly different.
• Chicken broth – I like the flavour the chicken broth gives this gravy. But to make it a vegetarian gravy you can use vegetable broth. Alternatively, you can use beef broth for a richer gravy flavour.
• Cornstarch – I used cornstarch/cornflour to thicken my gravy. You can use plain or all purpose flour in it’s place if that’s what you have on hand.

Frequently Asked Questions

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Caramelized Onion Gravy

This Caramelized Onion Gravy is your perfect one pan gravy. Made with caramelized onions, chicken stock a few more basic pantry staples. Perfect for your next Roasted Chicken dinner.

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Sauces, Side Dish

Keyword: gravy, pork roaste

Servings: 6 servings

Calories: 83kcal

Author: Julia Pinney

Ingredients

• 1 large onion peeled, halved and thinly sliced
• 1 Tablespoon olive oil
• 3 Cups chicken stock
• 2 Tablespoons Worcestershire sauce
• Sea salt * if needed
• Fresh ground black pepper
• 1 Tablespoon cornflour
• 2 Tablespoons water
• * Pan juices

US Customary – Metric

Instructions

• In a medium saucepan set over medium high heat, add the olive oil and heat for about 30 seconds. Add the onions and give a good stir. Let the onions brown a little for about 3-5 minutes, stirring occasionally. If the onions are sticking, add a splash of water. Reduce heat to medium low and give the onions a really good stir. Continue cooking the onions for a further 15 – 20 minutes, or until they are light brown in colour and have completely caramelized. Add small splashes of water if needed.
• Add all the chicken stock at once and the Worcestershire sauce. Set heat back to high and bring to a simmer for about a minute. Reduce heat to low, cover and leave to simmer for about 5 minutes.
• Transfer the gravy to a blender and blend until completely smooth. Return to saucepan set over medium high heat and bring back to a simmer. Add the cornflour mixture and stir really well as it thickens. Season with black pepper and salt if needed. Serve straight away.
• * Optional: If you are roasting a chicken with this gravy, use the pan juices from the chicken to add to the gravy. You would do this when you add the chicken stock. As well, you will need to let it settle for a few minutes to skim the fat off the top

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Make sure to caramelize the onions – The key here is in getting the best flavour out of onions, after all it is onion gravy.  When you look into the recipe below you will see how the onions are caramelized in this recipe.  Don’t skip this step and just sauté them for a few minutes.  You won’t get the results you are expecting if you do it this way.  The flavour was really fantastic after the onions were caramelized for about 20 minutes. 
2. Add thickening sauce slowly – I recommend adding a little of the thickening agent to the gravy to see how thick it becomes. Depending how thick you like your gravy, will depend how much you add.
3. Can add pan drippings (if roasting a chicken/turkey) – You will also see salt in the recipe below.  I have marked it with an asterisk as you just might not need it.  I always taste my gravy when it is finished and then season to taste.  If you do it this way, it should ensure you don’t end up with gravy that is too salty. 

Nutrition Facts

Caramelized Onion Gravy

Amount Per Serving (1 serving)

Calories 83 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 229mg10%

Potassium 208mg6%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 4g4%

Protein 3g6%

Vitamin C 3mg4%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Caramelized Onion Gravy appeared first on Julia's Cuisine.

Hey friends. One of the things I promised myself for this year, is that I would get more spice blends and marinades on the blog. I have readers asking me where to find a recipe for a certain marinade or spice blend and my response always has to be “sorry”. This year I’m changing that and finally bringing some of my favourite spice blends to your kitchen. Along with my Homemade Cajun Seasoning and the Taco Seasoning, I also use this Moroccan Spice Blend often.

One of the great things about making your own spice blends, is that you get to control the flavours and enjoy is fresh as you make it. So, an overall better flavour. And that’s a complete win win situation. I don’t know when I started making my own blends, but it was a long time ago, maybe a few decades. Yes, that long. So, keep checking back to see how many I get out this year. And if you haven’t subscribed yet, do that so you get new emails to your inbox. Okay, let’s take a look at the seasoning.

Here’s What We Need To Make The Moroccan Spice Blend

Keep in mind, this recipe can easily be doubled, tripled or whatever amount you’d like to make. This recipe, makes four tablespoons.

• Ground cumin
• Ground ginger
• Salt
• Black pepper
• Ground coriander
• Chili flakes
• Whole cloves

REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.

How To Make And Store This Seasoning

• Grind spices – For this recipe I’m using some ground spices and some whole spices. I used a mortar and pestle to grind the spices. You could use a spice mill. Or, you could use all ground spices.
• Combine all seasonings – In a small bowl, combine all the ingredients in the recipe. Just whisk to combine and you’re done.
• Store in an airtight container – I like to use small glass spice jars, but you use what you have. This will keep fresh up to three months. It’s still good after that amount of time, but it just starts to lose it’s potency.

Spices Q & A

Do Spices Go Bad

The short answer is yes. They don’t go bad in the way that diary goes bad. So, nothing is going to happen to you if you use expired spices. But spices do lose their potency over time and therefore they lose flavour. Spices is the one thing I would tell you to never buy in bulk! Like don’t please. Unless you are planning on using a ton of a certain spice, buy them often as you need them. It will up the flavour in all your dishes.

How long do spices stay fresh

• Ground Spices – typically will stay fresh for about three months.
• Whole Spices – closer to a year, but some experts say about eight months.

what’s the difference between ground spices and whole spices

• Ground Spices – these are spices that are already in powder form when you buy them. They are great as well, but they don’t have as much flavour as whole spices.
• Whole Spices – these have the most flavour. Because they are in whole form, oxygen hasn’t gotten to them the way it would get to ground spices. Therefore, they have more flavour when you freshly grind them.

How Can I Use This Spice Seasoning

• Chicken Dishes – this is a great spice to add to plain chicken breast, tenders or chicken thighs. Also great in the Roasted Moroccan Chicken Dinner.
• Pork & Beef Dishes – Honeslty, this spice blend is great for pork and beef and you try it on the Moroccan Pork Kebabs
• Vegetable & Rice Dishes – You can toss some potato wedges in this spice blend and bake them or you could even add it to a Rice Pilaf.

Well friends, I hope you get a chance to make it and enjoy it as much as we do here at Julia’s Cuisine. Let me know if you love it or hate it. I’m here for all the feedback so don’t be shy…hahaha. Have a great Tuesday and I’ll see you all in a few days with more kitchen inspiration.

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Moroccan Spice Seasoning

This Moroccan Spice Seasoning takes just minutes to put together and can be used on chicken, fish, meat, vegetables and everything in between. It uses ingredients that you will already have in your cupboard and you get to control the flavours yourself.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Spice Blends

Cuisine: Moroccan

Keyword: moroccan cuisine, moroccan food, spices

Servings: 4 tablespoons

Calories: 25kcal

Author: Julia Pinney

Ingredients

• 2 tablespoons ground cumin
• 2 tablespoons ground ginger
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 teaspoon ground coriander
• 1 teaspoon chili flakes
• 1/2 teaspoon whole cloves

Instructions

• Using a mortar and pestle or a spice grinder, grind down the cloves and the chili flakes together.
• Combine all the ground spices, including the ground cloves, chili flakes, salt and pepper. Whisk to combine.
• Use immediately or store in an airtight glass jar for up to three months.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Moroccan Spice Seasoning

Amount Per Serving (1 tablespoon)

Calories 25 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1177mg51%

Potassium 114mg3%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 191IU4%

Vitamin C 1mg1%

Calcium 41mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Moroccan Spice Seasoning appeared first on Julia's Cuisine.

This is a great cold weather sauce to meat or chicken.  I’ve been making it for years and we never have leftovers. If you’re a fan of comfort food like the Creamy Chicken Stroganoff and Creamy Skillet Chicken with Bacon, you’re going to love this sauce.

it’s also a great alternative to Gravy for your Thanksgiving or Christmas Turkey dinner this year.

This sauce is made by making a Roux Sauce, which is my favourite way of making sauces.  You are pretty much guaranteed great texture and flavour.  A roux sauce, in case you weren’t sure, is a classic French way of making several sauces.  It is basically butter and flour whisked together over heat and then whisked in milk.  Then whatever you want on top of that to add your flavour.  Very easy to make and works a treat every single time. 

Learn MORE about How To Make a Roux Sauce!

Here’s What We Need To Make The Creamy Mushroom Sauce

• Fresh mushrooms sliced
• 1 Tablespoon olive oil
• 1 clove Garlic crushed
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 1/4 cups milk
• 1/2 Cup white wine
• Salt and pepper
• 1 Teaspoon Dijon mustard

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

How To Make The Mushroom Sauce

• Cook down the mushrooms – set a saucepan over high heat and add the olive oil and garlic. Let it sizzle for a minute and add all the mushrooms at once. Give a really good stir and let the mushrooms cook down for about 10 minutes until they are really soft and have browned.
• Add the wine – pour in the wine and let it cook down until it is pretty much evaporated.

WHY ARE WE ADDING WINE TO REDUCE? The reduction of the wine in the mushrooms brings so much flavour to this sauce.

• Add butter and mustard – push the mushrooms to the side of the pan and add the butter and mustard. Give it a really good stir and let the butter melt completely.
• Add flour – add the flour and stir until a paste starts to form.
• Pour in a small amount of milk – start by pouring in a small amount milk, just enough to make a paste. Stir really well. (this step is not pictured here)

• Add remaining milk – pour in all of the remaining milk and stir really well. Allow the sauce to thicken. This will take a further few minutes.
• Season the sauce – Add black pepper and salt to season. If the sauce is bitter, add about 1/2 teaspoon of sugar.
• Garnish – if you like, you can garnish the sauce with finely chopped parsley.

Mushroom Sauce Ready To serve

And there you have it, a delicious & creamy Mushroom Sauce ready for any of your meats or even vegetables. This recipe is a keeper so be sure to save it in your favourites.

Can This Sauce Be Made In Advance

Like many of us, prepping before hand is always a great idea when possible. Especially if you are cooking for a big holiday like Thanksgiving or Christmas. So, any time saving tips are welcomed. Yes, you can make this before hand and here’s how.

Make Ahead Creamy Mushroom Sauce

• Cook sauce according to recipe.
• Allow to cool completely
• Store in an airtight container in the fridge for up to one day before hand.
• To reheat, remove from fridge and put the sauce in a saucepan over medium heat. Stir well and bring to a simmer. If the sauce is still too thick, thin it out with a little milk. Add enough until it reaches the desired consistency. Continuing heating until heated through. Serve when hot.

What’s Great To Serve This Sauce with

This is such a versatile sauce and goes well with so many things. Here’s a few suggestions.

• Chicken – It would go great with the Sheet Pan Chicken Dinner, the Spatchcock Chicken and the Oven Roasted Rotisserie Chicken.
• Beef & Pork – why not try it alongside the Simmered Pork Tenderloin Pot Roast, the BBQ Pork Loin Roast or even the Caramelized Onion Stove Top Pork.
• Seafood – Try it with the Lemon Crusted Baked Cod, the Mustard Crusted Baked Perch or the Fresh Cod Fish Cakes.

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Creamy Mushroom Sauce

This Creamy Mushroom Sauce is the perfect comfort food for all your needs this fall. An easy stove top sauce made by making a Roux Sauce with white wine, Dijon mustard, earthy mushroom and lots of black pepper. A wonderful sauce to serve with pot roasts, mashed potatoes and all your cosy fall eats.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Sauces

Cuisine: French

Keyword: cream, mushrooms

Servings: 4 servings

Calories: 173kcal

Author: Julia Pinney

Ingredients

• 1 Cup mushrooms sliced
• 1 Tablespoon olive oil
• 1 clove Garlic crushed
• 2 Tablespoons butter
• 1 Teaspoon Dijon mustard
• 2 Tablespoons flour
• 1 1/4 cups milk
• 1/2 Cup white wine
• Salt and pepper

US Customary – Metric

Instructions

• In a medium saucepan set over high heat add the olive oil, garlic and mushroom. Cook over high heat until the mushrooms have all browned and are softened. About 7 – 10 minutes.
• Add the wine and continue to cook for about 5 – 7 minutes or until the wine has evaporated.
• Push the mushrooms to the side of the saucepan. Add the butter and mustard to the pan and let it melt, then toss over your flour. Stir quickly and you will see a paste form around the mushrooms.
• Pour in a little milk enough to get a thick paste. Pour in the rest of the milk and whisk for a few minutes until you have a smooth and thickened sauce. Bring to a simmer for about 2-3 minutes. Season with salt and lots of black pepper.
• Remove from heat and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. You can substitute the wine with chicken stock if you prefer.
2. If the sauce is a little bitter, at 1/2 teaspoon of sugar at the end and stir well.
3. Sauce can be made in advance!  Make ahead and allow to cool completely.  Store in an airtight container up to one day before.  To reheat – put it in a sauce pan over medium heat and stir really well.  Bring to a simmer.  If the sauce is still too thick, add a little milk to thin it out a bit.

Nutrition Facts

Creamy Mushroom Sauce

Amount Per Serving (1 serving)

Calories 173 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 23mg8%

Sodium 100mg4%

Potassium 209mg6%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 5g6%

Protein 4g8%

Vitamin A 299IU6%

Vitamin C 1mg1%

Calcium 94mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Creamy Mushroom Sauce appeared first on Julia's Cuisine.

So, just recently, my 16 year old said, “Hey Mom, how do you caramelize onions?” He was making himself sausage dogs and really wanted some sweet and delicious caramelized onions. I was working and too busy to get in the kitchen with him to explain. So, for about 30 minutes he was walking back and forth from the kitchen to the office asking questions.

After that, I thought maybe it’s a good idea to write a recipe for caramelized onions.

Here’s What WE Need to Make The Caramelized Onions

For this recipe we’re just using two simple ingredients.

• Brown (yellow) onions
• Olive oil

What’s The Best Type of Onions to Use To Make Caramelized Onions

For this recipe today I used Brown Onions, they are often referred to yellow onions. I find they work well for caramelizing onions. Here are some more options of onions you can use.

• White Onions – these have a mild flavour and are high in sugar. They also caramelize well.
• Red Onions – this variety of onions are often used in salads, sandwiches and on burgers. You can easily caramelize them as well. The end result will be slightly reddish in colour.
• Sweet Onions (variety like Vadilia) – These onions look similar to the brown onion but are flatter in shape. They are also high in sugar which make them sweeter. Another great option for caramelizing onions.

REMEMBER, The full recipe and instructions will be found in the recipe card at the end of the post.

How to Prepare The Onions For Cooking

For this recipe, I’m making a lot of caramelized onions. You can make as many as you like. I like to keep them on hand in the fridge, because we use them often. Take one task at a time, and finish it. This will save time when doing this many onions.

• Cut ends off the onions – I like the cut the end away from the onions, this makes it easy to peel them.
• Cut the onions in half – I cut the onions down the middle length-ways. This will make it very easy to peel the onions.
• Peel the onions – remove the skin from all the onions and discard it.

How To slice and Cook the Onions

• Thinly slice the onions – I like to cut the onions cross ways into about 1/8 inch slices. This isn’t exact, but a good measure. If you cut them too thick, the centers of the onions will be too tough. Alternatively, if they are too thin, you risk burning them.
• Heat a large skillet – place a large heavy bottomed skillet over high heat. Add the olive oil and allow to heat for a minute. You can use butter if you prefer.
• Add the onions – I start the onions over a very high heat and stir them really well. Do this just for about 3 – 4 minutes to start to brown them. After this time, reduce heat to medium low and stir really well.
• Caramelize onions – the caramelizing of onions happens as they slow cook. This will take anywhere between 30 – 45 minutes. Even longer in some cases. If you like your onions really dark and reduced even more, a longer cooking time will be required. During the cooking, if the onions start to stick to the pan, add a little water or stock (if you prefer), to prevent them from sticking and release any bits that may have stuck to the pan.

REMEMBER, Caramelized Onions reduce a lot. So when you are starting with what looks like a lot, it will only be about 1/3 of the volume when they are finished caramelizing.

Perfectly Cooked Caramelized Onions

Now that you have your cooked caramelized onions, the sky is the limit. Honestly, this is one of the most used condiments at our house. They are perfectly sweet, very soft and they great with so many dishes. I love using them in appetizers like Caramelized Onions and Goat Cheese Tarts, as well as main dishes like my Caramelized Onions and Stove Top Pork. So many delicious options.

How Can I Store Caramelized Onions

Caramelized onions are a great condiment to keep on hand. You will more often than not, find them in my fridge. So, yes you can make a big batch and keep them on hand.

• Fridge Storage – you can store the caramelized onions in an airtight container in the fridge for about five days.
• Freezer Storage – If you end of making a lot of caramelized onions, you can freeze them. I like to use heavy duty zip lock bags. They will keep for up to about three months. To defrost, just take them out and put them in the fridge and allow them to defrost naturally. You can reheat in a small saucepan on the stove over medium heat for a few minutes.

How Can I Use Caramelized Onions

As I said before, the options are endless for using these. They are delicious in just about everything.

• Sandwiches, Burgers and Wraps – These would go great with Chicken Cutlet Sandwiches with Roasted Italian Peppers, Turkey Burgers are even put in any kind of wrap.
• Charcuterie Boards, Appetizers and Nibbles – Serve them alongside some cheese and crackers, with my Easy Charcuterie Board or on the Caramelized Onion & Goat Cheese Tarts.
• With Main Courses – Why not try these in my Caramelized Onions and Spinach Stuffed Chicken Breast, Roasted Pepper & Caramelized Onion Cannelloni or my Stove Top Pork with Caramelized Onions. All great options.
• Add to Soups, Stews and Sauces – Great in Marinara Sauce , added to Roasted Tomato Soup and in Beef Stew.

Make the caramelized onions friends, you’ll love them! If you have any questions feel free to reach out in the comments below.

My stay cation is over now and I’m back to full time recipe writing for rest of the fall until my Christmas break. Hope everyone is well and enjoying the start to September. See you all in a few days.

Here’s Some More Recipes You Might Like To Try

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How To Caramezlie Onions

Learn How To Caramelize Onions to boost the flavour in your main courses, appetizers, soups, stews and more. Making caramelized onions is easy and they can be made in advance and stored in the fridge or even the freezer. Make a batch today and serve them up with your next weeknight dinner.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: condiments

Cuisine: North American

Keyword: caramelized onions, onions, stove top cooking

Servings: 4 servings

Calories: 210kcal

Author: Julia Pinney

Ingredients

• 2 lbs onions
• 1/4 cup olive oil

US Customary – Metric

Instructions

• Peel the onions and cut them in half. Thinly slice all the onions. Try to slice them as thinly as you can
• Place a large deep sided skillet over high heat. Add the olive oil and heat for about a minute. Add all the onions at once and give a really good stir. Allow the onions to brown over high heat for about 3 – 4 minutes, stirring occasionally so they don't stick or burn.
• Reduce heat to medium low and give the onions another really good stir around. The onions will now continue to cook and caramelize for the next 30 – 35 minutes. Stir every 5 minutes or so to prevent sticking and allow even cooking. If you notice the onions sticking too much, add a little splash of water to the pan.
• Onions will be done when they are completely soft and golden brown. Remove from heat.
• Serve straight away or store in an airtight container in the fridge for up to a about 5 days. Can be frozen for about 3 months.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

How To Caramezlie Onions

Amount Per Serving (1 serving)

Calories 210 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Sodium 9mg0%

Potassium 331mg9%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 10g11%

Protein 2g4%

Vitamin A 5IU0%

Vitamin C 17mg21%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post How To Caramelize Onions appeared first on Julia's Cuisine.

Do you ever make your own seasonings? I never use to but over the years I’ve gotten into the habit. Not only can you control the flavour, you really do save money. While the package seasonings are really tasty and convenient, they do cost more.

With this homemade taco seasoning, you can make as much as you want and store it in a jar to have on hand. I use this for my Spiced Turkey Tacos, Slow Cooker Shredded Chicken Tacos, Taquitos and so much more.

Here’s What We Need To Make The Taco Seasoning

• Cumin
• Garlic powder
• Paprika
• Oregano
• Onion powder
• Salt
• Pepper
• Chili flakes – This is a mild taco blend so I didn’t go heavy on chili flakes
• Brown Sugar – I just added a little sugar to balance out the flavours

REMEMBER, The full recipe with instructions is always found at the end of the post in the recipe card.

How To Choose The Best Spices For The Taco Seasoning

Did you know that spices really do expire? When I say they expire, they lose their flavour over time. So, for best results, use spices that are less than a year old to make this blend.

I didn’t use chili powder in my recipe, but if you feel you’d like to add it, please add your own flare. Chili powder is a blend of spices in it’s own right, so I felt this seasoning mix didn’t lack any flavour by omitting it from the recipe.

How Do You Best Use This Easy Homemade Taco Seasoning

This is such a versatile seasoning and you can use it on so much more than tacos!

• Vegetables- This seasoning would be a great addition to some baby roasted potatoes, sauteed peppers, beans or even carrots and cauliflower. The options are endless.
• Rice Dishes – Again, why not use it in some fried or steamed rice to add a bit of a kick. And you can’t go wrong with Mexican Rice.
• Chicken – This goes great on grilled chicken and with ground turkey, and of course it’s fantastic in my Slow Cooker Chicken Taquitos or the Slow Cooked Shredded Chicken Tacos.
• Beef & Pork – Why not give it a try with the Pork Tacos with Sriracha Mayo or the Beef Carnitas. And it’s great added to any ground beef dish as well.

If you love Mexican & Tex Mex dishes, make a batch of this taco seasoning and have it on hand. It will be great for all your upcoming taco nights. Over time, you’ll learn the flavours you love best and then you can adjust accordingly. I like to keep it simple just as you see here, but there are times when I want a bit more heat and add some dried chilies or cayenne pepper.

Enjoy the taco seasoning mix and keep on cooking.

Here’s Some More Recipes That You might Like

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Easy Homemade Taco Seasoning

Easy Homemade Taco Seasoning takes just minutes to put together and can be used on chicken, fish, meat and vegetables. It uses ingredients that you will already have in your pantry and not chili powder needed for this recipe!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: condiments

Cuisine: Tex Mex

Keyword: cumin recipes, seasonings, tacos

Servings: 4 servings

Calories: 47kcal

Author: Julia Pinney

Ingredients

• 2 tbsp cumin
• 2 tbsp garlic powder
• 2 tbsp paprika
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tsp chili flakes
• 1 1/2 tsp salt
• 1 1/2 tsp black pepper
• 1 tsp brown sugar

Instructions

• Combine all the ingredients together in a small bowl. Whisk to combine. Store in an airtight container up to a year in a cool dry place.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

*NOTE* If you prefer a spicier seasoning, increase the amount of chili flakes you add.  This blend is more mild

Nutrition Facts

Easy Homemade Taco Seasoning

Amount Per Serving (1 serving)

Calories 47 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 892mg39%

Potassium 220mg6%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 2g2%

Protein 2g4%

Vitamin A 1914IU38%

Vitamin C 1mg1%

Calcium 52mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Homemade Mild Taco Seasoning appeared first on Julia's Cuisine.

This is my go to Homemade Marinara Sauce for every occasion possible. I use for for so many pasta dishes including my Meatballs in Marinara Sauce, Classic Spaghetti, Chicken & Spinach Lasagna and so much more.

I’ve been making this recipe for so many years now I cannot remember the last time I bought a jar of sauce. Once you get into the habit of doing something, it becomes just that, a habit! This sauce can be used exactly the way it is or you can jazz it up with fresh herbs of your choice. i love adding fresh parsley or fresh basil as well.

So, keep reading friends so you can have this sauce on hand for your next Italian dinner at home.

Everything We Need To Make The Homemade Marinara Sauce

• Can tomatoes
• Tomato Paste
• Onions
• Garlic
• Olive Oil
• Sugar
• Basil
• Oregano
• Salt
• Pepper

REMEMBER, the full recipe and instructions can be found in the recipe card at the end of the post.

• Peel and chop the onions and garlic, I used two large yellow onions and a whole bulb of garlic for this recipe. I just roughly chopped the onions and this time around I chopped the garlic. You can crush it as well. Either way works just fine.

• Sautee garlic, in a large stainless steel pot set over medium to high heat, add the olive oil chopped garlic and sautee for just a minute.
• Add chopped onions, next cook the onions for 4- 5 minutes on high heat until browned. Reduce heat to medium low and continue to cook until really soft. This will take about 30 minutes. It’s important to stir occasionally while they cook to prevent them from sticking.

Add The Can Tomatoes and cook to reduce

• Add the can tomatoes, stir well and cook on high heat for about 10 minutes. Reduce heat to medium and leave to cook down and reduce. This will take anywhere between 1 1/2 hours to 2 hours. You will know it’s done when it’s thick and most of the liquid has evaporated like shown below.

Add seasonings to the Marinara Sauce

• Add the seasonings and tomato paste, and increase the heat to medium high. Stir well and bring to a simmer for about 10 minutes.
• Remove from heat and blend, you blend in batches in a stand up blender or use and immersion blender straight in the pot. Blend until smooth.

Fresh Marinara Sauce Ready To Use

What’s great about making your own Marinara Sauce is that you get to control what goes in it. If you like it sweeter, add a little more sugar, if you like it with a bit of a kick, add a chili. Over time you will learn what suits your taste buds best and adjust accordingly.

This particular recipe has had many versions over the years by adding and taking away. And this one here today is my definitive Marinara Sauce for all uses.

Can I use Fresh Tomatoes for This Marinara Sauce

Yes, you can. In fact, I originally started making it using only fresh automates because I used to grow them. I would only recommend making it with fresh tomatoes if they are in season and affordable. Otherwise, it will be too expensive to make.

How To Make The Marinara Sauce Using Fresh Tomatoes

• 4 kg/8 lbs of fresh tomatoes, this is approximate and you could use a few more or a little less
• Remove skin from tomatoes, place the tomatoes in boiling water for just a minute. Remove from water and the skin should be loose. Just pull the skin away from the tomatoes and discard.
• Cut tomatoes in half, this is only to speed up the cooking time
• Follow recipe in recipe card below, now that you have your fresh tomatoes ready for the Marinara Sauce, you can just follow the recipe below.

How To Store The Homemade Marinara Sauce

Okay, so now that we’ve made this delicious Homemade Marinara Sauce, what next? We have so many options and I’m going to to through that with you right now.

• Refrigerator – Store it in an airtight container and it will keep in the fridge for about 4 – 5 days.
• Freezer – Allow sauce to cool and store in freezer proof zip-lock bags. Seal tightly getting out as much air as possible. Will keep up to six months.
• Canning method – If you are into canning and preserving, this will keep for at least a year in a properly sealed sterile jar using the correct method.

IMPORTANT NOTE THIS RECIPE DOES NOT CONTAIN PROPER CANNING METHOD, JUST FOR INFORMATION PURPOSES ONLY.

That just about covers everything for the Marinara Sauce. Give it a try sometime and let me know in the comments below. I’d love to hear from you! Okay friends, I’ll see you all in a few days with more inspiration for your kitchen table. Until then, keep on cooking.

Here’s Some Other Recipes You Can Use The Marinara Sauce

• Turkey Meatballs in Marinara Sauce
• Chicken & Spinach Lasagna
• Homemade Pepperoni Calzones

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

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Homemade Marinara Sauce

Prep Time20 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 50 minutes mins

Course: Sauces

Cuisine: Italian

Keyword: Pasta, sauce, tomatoes

Servings: 6 cups

Calories: 319kcal

Author: Julia Pinney

Ingredients

• 4 large cans of whole tomatoes 16 oz cans/450 grams
• 3 tbsp tomato paste
• 2 large onions peeled and roughly chopped
• 4 tablespoons olive oil
• 1 bulb garlic peeled and chopped or crushed
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 tablespoons sugar
• 1 tsp salt
• 1 tsp pepper

US Customary – Metric

Instructions

• In a large pot set over high heat, add the garlic and sautee for just a minute. Add the chopped onions and sautee on high for 3 – 4 minutes until browned. Reduce heat to medium and continue to cook onions for about 30 minutes until soft.
• Increase heat to high and add the tomatoes. Stir well and bring to a boil. Reduce heat to medium and leave to cook until almost all the liquid evaporates, about 1 1/2 to 2 hours. Stir occasionally while the tomatoes are reducing
• Add the tomato paste, oregano, basil, sugar, salt and pepper. Give a good stir and leave to simmer for about 10 – 15 minutes.
• Remove from heat and blend in batches.
• Sauce can be used straight away, refrigerated, frozen or jarred.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. If the onions start to stick while they are cooking, add small amounts of the juice from the canned tomatoes and stir to prevent sticking.
2. You will know the sauce is done, when almost all the liquid has evaporated from the tomatoes.  It’s important to get most of liquid out to ensure a rich and thick sauce.
3. Sauce will keep in the refrigerator up to 4 – 5 days, in the freezer for about four months or jarred up to a year.

Nutrition Facts

Homemade Marinara Sauce

Amount Per Serving (1 cup)

Calories 319 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Sodium 42mg2%

Potassium 1872mg53%

Carbohydrates 42g14%

Fiber 10g42%

Sugar 27g30%

Protein 7g14%

Vitamin A 6078IU122%

Vitamin C 105mg127%

Calcium 110mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Homemade Marinara Sauce appeared first on Julia's Cuisine.

A few years back, I made some Cajun Chicken Strips with a Minted Garlic Dip on a whim one day and everyone loved them. I was on to something! They were so good and we finished the tray in no time at all. It was my first time ever making Cajun Seasoning and I knew it wouldn’t be the last. And just recently I made some incredible Cajun Dry Rub Chicken Wings (not to be missed!).

So finally today, three years later, I’m bringing you the super simple recipe so you can make this seasoning and keep it on hand in your pantry!

Here’s What We Need To Make the Cajun Seasoning

• Salt
• Black pepper
• Onion powder
• Garlic powder
• Paprika
• Cayenne pepper
• Dried chili flakes
• Oregano
• Thyme

REMEMBER, The full recipe and instructions is found in the recipe card at the end of the post.

Making and Storing the Cajun Seasoning

Well friends, there’s no magic here. You just add all the seasonings to a bowl and stir it up to combine the spices. Easy! Like I said before, you can buy this stuff at your grocery store. But the beauty of making you own is that you can control the flavours yourself.

If you don’t like it too hot, just add a little of the chili flakes or you can simple leave it out all together. And if you like spice, just add more!

This is a spice blend I always have on hand and it’s great to just add to chicken or shrimp and put on the barbecue . We love it in the Cajun Chicken Alfredo and the Crispy Cod Nuggets with Cajun Alioli.

Can I Use Any Substitutions For This Cajun Seasoning

Well, like many recipes, ingredients can be substituted. But what I would say for this recipe, is try to keep it as close to the recipe as you see it. As I said before, if you don’t like the heat, just leave out the chili flakes. But I would keep everything else as it is for full Cajun Seasoning experience.

Enjoy the seasoning friends and i hope you get a chance to make it soon. It’s a great one for summer grilling and I’m even using it tonight on some chicken!

I know I promised a delicious summer dessert today, but that had to get put on hold for a few more days. I’ll have it to you in a few days and it’s one worth waiting for, promise!

See you soon and happy cooking!

Here’s Some Great Recipes You Can Enjoy With The Cajun Seasoning

Take a look at these great ideas to get you started with your Cajun Seasoning!

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Homemade Cajun Seasoning

Homemade Cajun Seasoning is one you're going to want to make and keep on hand in your pantry. Yes, you can buy it ready made but why not whip up your own fresh batch! Easy to make using ingredients like paprika, cayenne, dried chili flakes, garlic powder and more! It's stuff you'll already have in your spice drawer and you can enjoy your own homemade blend. Cajun seasoning in great on shrimp, chicken, potatoes, pasta and so much more.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: condiments

Cuisine: North American

Keyword: cajun, seasonings

Calories: 115kcal

Author: Julia Pinney

Ingredients

• 3 teaspoons salt
• 2 teaspoon black pepper
• 2 teaspoons onion powder
• 4 teaspoons garlic powder
• 4 teaspoons paprika
• 2 teaspoon cayenne pepper
• 1 teaspoon dried chili flakes
• 2 teaspoons oregano
• 2 teaspoons thyme

Instructions

• Combine all the dry spices in a bowl and stir to combine.
• Store in an airtight container. Will keep up to six months.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• This seasoning will keep up to six months in an airtight glass jar.

Nutrition Facts

Homemade Cajun Seasoning

Amount Per Serving

Calories 115 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 7028mg306%

Potassium 590mg17%

Carbohydrates 25g8%

Fiber 9g38%

Sugar 2g2%

Protein 5g10%

Vitamin A 6288IU126%

Vitamin C 4mg5%

Calcium 142mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

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