It’s been quite warm around here lately, so we’ve been eating a lot of salads. I decided to switch it up and make this easy citrus vinaigrette recipe I found on Simply Scratch, instead of my go-to Fran’s simple vinaigrette. The sweet, tangy salad dressing is so easy to make and tastes fantastic on any greens from spinach and romaine to butter lettuce and endive.

Citrus Vinaigrette

Ingredients:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar (white wine vinegar will also work)
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
• 1 tsp Dijon mustard
• ½-1 tsp honey, to taste
• 1 small clove of garlic, finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste

How to Make a Citrus Vinaigrette:

Combine the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.

Set aside to let the flavors mingle for at least 15-30 minutes before using.

Store in the airtight glass jar in the refrigerator for up to a week. Enjoy.

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Citrus Vinaigrette

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Allow flavors time to mingle: 15 minutes minutes

Total Time 20 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid

Ingredients

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar White wine vinegar will also work
• Zest from half a lemon PLUS 1 tbsp fresh lemon juice
• Zest from 1 mandarin PLUS 1 tbsp fresh mandarin juice A Clementine will also work
• 1 tsp Dijon mustard
• ½-1 tsp honey to taste
• 1 small clove of garlic finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Instructions

• Combine the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
• Set aside to let the flavors mingle for at least 15-30 minutes before using.
• Store in the airtight glass jar in the refrigerator for up to a week. Enjoy.

I had planned on baking a peach gallette or peach cobbler, but my peaches were pretty soft & looking a bit bruised, so I made this honey-sweetened spiced peach jam recipe from Texanerin  Baking. The jam smelled delicious while it simmered on the stove, and tasted wonderful on buttered toast–and also on bagels with cream cheese! I placed one jar in the fridge and the second jar in the freezer for later use.

Honey-Sweetened Spiced Peach Jam

• 2 lbs. peaches, peeled & diced (about 4 large peaches)
• ⅓ cup honey
• 2 tbsp fresh lemon juice
• ¼-½ tsp ground ginger, to taste
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves

How to Make Honey-Sweetened Spiced Peach Jam:

Combine the diced peaches, honey, lemon juice, ginger, cinnamon, and cloves in a non-reactive large saucepan.

Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-40 minutes, or until thick enough for your liking. Stir occasionally and pay close attention after 30 minutes. The longer it cooks, the more often you need to stir. The amount of time will depend on how juicy your peaches are.

When you think your jam is thick enough, continue boiling, and put some of the jam on a clean spoon, then put the spoon on a plate in the freezer. After five minutes, remove from the freezer. If the jam falls easily off the spoon when you turn it to the side, it’s not ready, so continue cooking for another 5 minutes and try the test again.

Cool the spiced peach jam, then pour it into jars and refrigerate for up to 2 weeks. You can also freeze it if desired. Enjoy.

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Honey-Sweetened Spiced Peach Jam

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Non-Reactive Large Saucepan

Ingredients

• 2 lbs. peaches peeled & diced (about 4 large peaches)
• ⅓ cup honey
• 2 tbsp fresh lemon juice
• ¼-½ tsp ground ginger to taste
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves

Instructions

• Combine the diced peaches, honey, lemon juice, ginger, cinnamon, and cloves in a non-reactive large saucepan.
• Bring to a light boil over medium-high heat and let it boil, uncovered, for 30-40 minutes, or until thick enough for your liking. Stir occasionally and pay close attention after 30 minutes. The longer it cooks, the more often you need to stir. The amount of time will depend on how juicy your peaches are.
• When you think your jam is thick enough, continue boiling, and put some of the jam on a clean spoon, then put the spoon on a plate in the freezer. After five minutes, remove from the freezer. If the jam falls easily off the spoon when you turn it to the side, it’s not ready, so continue cooking for another 5 minutes and try the test again.
• Cool the spiced peach jam, then pour it into jars and refrigerate for up to 2 weeks. You can also freeze it if desired. Enjoy.

I had a craving for a salad for lunch, and instead of making my go-to vinaigrette, I wanted to try something different. I ran across the viral recipe video for Chipotle’s signature salad dressing, and thought it sounded delicious. This quick & easy chipotle honey vinaigrette recipe is sweet, smoky, and spicy, making a delicious salad dressing that makes any salad extra tasty, especially a Southwestern salad.

Chipotle Honey Vinaigrette (Copycat Recipe)

Ingredients:

• ¼ cup red wine vinegar
• 3-4 tbsp water, to taste, depending on desired spiciness & consistency
• 3 tbsp sauce from adobo pepper, to taste
• 2½ tbsp honey
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste
• ½ cup vegetable or avocado oil

How to Make Chipotle Honey Vinaigrette (Copycat Recipe):

Place the red wine vinegar, water, adobo pepper sauce, honey, oregano, sea salt, and freshly cracked black pepper to taste in a blender. Blend until well-combined.

Gradually pour in the olive oil while blending. Taste and re-season if needed.

Serve immediately or store in an airtight glass jar in the refrigerator for up to a week.

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Chipotle Honey Vinaigrette (Copycat Recipe)

Course Condiment

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup +/-

Author Pam - For the Love of Cooking

Equipment

• Blender, Food Processor, or Immersion Blender

Ingredients

• ¼ cup red wine vinegar
• 3-4 tbsp water to taste, depending on desired spiciness & consistency
• 3 tbsp sauce from adobo pepper
• 2½ tbsp honey
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper to taste
• ½ cup vegetable or avocado oil

Instructions

• Place the red wine vinegar, water, adobo pepper sauce, honey, oregano, sea salt, and freshly cracked black pepper to taste in a blender. Blend until well-combined.
• Gradually pour in the olive oil while blending. Taste and re-season if needed.
• Serve immediately or store in an airtight glass jar in the refrigerator for up to a week.

A friend recently told me she uses an adobo seasoning blend to season everything she cooks, and she loves it. After looking at several recipes online, I adapted a recipe I found on Allrecipes that sounded tasty, and I use all the spices on the recipe list often, so combining them sounded like a great idea. This easy homemade adobo seasoning recipe uses staple pantry spices and is ready in less than 5 minutes.

Adobo Seasoning

Ingredients:

• 1 tbsp paprika
• ½-1 tbsp salt, to taste
• 2 tsp freshly cracked black pepper
• 1½ tsp dried oregano
• 1½ tsp ground cumin
• 1½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder

How to Make Homemade Adobo Seasoning

Make the adobo seasoning blend by combining paprika, salt, freshly cracked black pepper, oregano, cumin, onion powder, garlic powder, and chili powder in a small glass jar. Seal with an airtight lid and shake very well to combine.

To use, season meats, eggs, beans, and vegetables. Enjoy.

Store in an airtight sealed jar in a cool, dark place for up to 6 months.

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Adobo Seasoning

Course Condiment

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Airtight Lid

Ingredients

• 1 tbsp paprika
• ½-1 tbsp salt to taste
• 2 tsp freshly cracked black pepper
• 1½ tsp dried oregano
• 1½ tsp ground cumin
• 1½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder

Instructions

• Make the adobo seasoning blend by combining paprika, salt, freshly cracked black pepper, oregano, cumin, onion powder, garlic powder, and chili powder in a small glass jar. Seal with an airtight lid and shake very well to combine.
• To use, season meats, eggs, and vegetables to taste. Enjoy.
• Store in an airtight sealed jar in a cool, dark place for up to 6 months.

We recently had dinner at a friend’s house, and she made some potatoes seasoned with Lawry’s seasoning salt, and I loved the flavor. After looking online, I realized that I had all of the seasonings on hand to make my own homemade copycat Lawry’s seasoning salt recipe, which I found on Food.com. I love that it uses up spices I always have in the cupboard, and it’s so much more economical than the store-bought version. The color is a little bit different than the store-bought brand because they add coloring to theirs. The first thing I made using this seasoning salt was some scored baked potatoes, and they were delicious. YUM!

Homemade Lawry’s Seasoning Salt

Ingredients:

• ⅓ cup fine table salt
• 3½ tsp super-fine white sugar   **Side Note: If you don’t have it, blend white sugar in a spice grinder until very fine
• 1 tbsp paprika
• 1½ tsp cornstarch
• 1½ tsp celery salt
• 1½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp turmeric
• ⅛ tsp cayenne pepper, to taste

How to Make Homemade Lawry’s Seasoning Salt

Combine the fine table salt, super-fine white sugar, paprika, cornstarch, celery salt, onion powder, garlic powder, turmeric, and cayenne pepper in a small glass jar.

Stir for a minute to allow the flavors to really incorporate.  Side Note: You can also pulse everything together in a spice grinder. 

Store in an airtight jar, in a cool, dark place, for up to two months. Enjoy.

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Homemade Lawry's Seasoning Salt

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Spice Grinder optional
• Small Glass Jar with Lid

Ingredients

• ⅓ cup fine table salt
• 3½ tsp super-fine white sugar **Side Note: If you don't have it blend white sugar in a spice grinder until very fine
• 1 tbsp paprika
• 1½ tsp cornstarch
• 1½ tsp celery salt
• 1½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp turmeric
• ⅛ tsp cayenne pepper to taste

Instructions

• Combine the fine table salt, super-fine white sugar, paprika, cornstarch, celery salt, onion powder, garlic powder, turmeric, and cayenne pepper in a small glass jar.
• Stir for a minute to allow the flavors to really incorporate.  Side Note: You can also pulse everything together in a spice grinder.
• Store in an airtight jar, in a cool, dark place, for up to two months. Enjoy.

I normally season my prime rib roast as my dad used to, but this year I wanted to try making a homemade prime rib rub. I found this simple beef roast dry rub recipe on The Recipe Critic that looked tasty & used seasonings I had on hand. Quick, simple, and so flavorful–I love that!

Prime Rib Seasoning Rub

• 3 tbsp Kosher salt
• 2 tbsp coarse cracked black pepper
• 1 tbsp dried Italian seasoning
• 1 tbsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika (or smoked paprika)
• 1 tsp dried parsley
• ¼ tsp dried thyme

How to Make a Prime Rib Seasoning Rub

Combine the kosher salt, black pepper, Italian seasoning, garlic powder, onion powder, paprika, parsley, and thyme in a small glass jar.

Seal with a lid and shake well to mix.

Season your prime rib evenly before roasting.

Store in a dark, cool place in an airtight container for 2-3 months.

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Prime Rib Seasoning Rub

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid

Ingredients

• 3 tbsp Kosher salt
• 2 tbsp coarse cracked black pepper
• 1 tbsp dried Italian seasoning
• 1 tbsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika or smoked paprika
• 1 tsp dried parsley
• ¼ tsp dried thyme

Instructions

• Combine the kosher salt, black pepper, Italian seasoning, garlic powder, onion powder, paprika, parsley, and thyme in a small glass jar.
• Seal with a lid and shake well to mix.
• Season your prime rib evenly before roasting.
• Store in a dark, cool place in an airtight container for 2-3 months.

I was making carne asada tacos and spicy pinto beans for dinner, and instead of making guacamole, I switched it up and made this easy avocado sauce recipe I found on Recipe Tin Eats. It was creamy, tangy, and delicious on our tacos, and also as a dip for tortilla chips. This easy avocado sauce recipe was a hit with all of us, and I’ll be making it again to serve with tacos, tostadas, taquitos, enchiladas, quesadillas, chile rellenos, and flautas.

Avocado Sauce

Ingredients:

• 2 small, ripe avocados
• ½ cup fresh cilantro, roughly chopped
• ⅓ cup sour cream
• 1-2 tbsp avocado oil (or olive oil), to taste
• Juice of 1 lime
• 1 small clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste

How to Make Avocado Sauce

Combine avocados, cilantro, sour cream, avocado oil, lime juice, garlic, sea salt, and freshly cracked black pepper to taste in a food processor, blend until very smooth. (Or use an immersion blender or blender).

Taste and re-season with salt or lime juice as desired.

Keeps for up to 4 days in an airtight container in the refrigerator.

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Avocado Sauce

Course Appetizer, Condiment

Cuisine Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 - 6

Author Pam - For the Love of Cooking

Equipment

• Food Processor, Immersion Blender, or Blender

Ingredients

• 2 small ripe avocados
• ½ cup fresh cilantro roughly chopped
• ⅓ cup sour cream
• 1-2 tbsp avocado oil or olive oil, to taste
• Juice of 1 lime
• 1 small clove of garlic minced
• Sea salt and freshly cracked black pepper to taste

Instructions

• Combine avocados, cilantro, sour cream, avocado oil, lime juice, garlic, sea salt, and freshly cracked black pepper to taste in a food processor, blend until very smooth. (Or use an immersion blender or blender).
• Taste and re-season with salt or lime juice as desired.
• Keeps for up to 4 days in an airtight container in the refrigerator.

I like having peanut sauce on hand to dip fresh veggies in, drizzle over Asian-style salads, and for dipping my vegetable spring rolls in. I decided to try an easy Thai peanut sauce recipe I found on Chili Pepper Madness that sounded tasty. The peanut sauce was ready in minutes and was so flavorful and delicious.

Easy Thai Peanut Sauce

Ingredients:

• ¼ cup creamy peanut butter ***use ½ cup for stronger peanut flavor
• 2 tbsp Thai red curry paste  ***or use your favorite chili-garlic paste
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp chili-garlic sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 clove garlic, finely minced or grated
• 1 tsp fresh grated ginger
• 1 tsp fresh lime juice
• ½-1 tsp cayenne pepper, to taste
• 1 tbsp water, or more as needed for thinning
• 2 tbsp roasted peanuts, crumbled (optional)

How to Make Easy Thai Peanut Sauce

Whisk the peanut butter, curry paste, soy sauce, rice wine vinegar, chili garlic sauce, toasted sesame oil, honey, garlic, ginger, lime, and cayenne in a small bowl.

Add water a teaspoon at a time until you achieve your desired consistency.

Serve topped with peanuts if desired, and enjoy.

Store leftovers in an airtight sealed jar in the refrigerator for up to a week.

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Easy Thai Peanut Sauce

Course Condiment

Cuisine Asian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid

Ingredients

• ¼ cup creamy peanut butter ***use ½ cup for stronger peanut flavor
• 2 tbsp Thai red curry paste ***or use your favorite chili-garlic paste
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp chili-garlic sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 clove garlic finely minced or grated
• 1 tsp fresh grated ginger
• 1 tsp fresh lime juice
• ½-1 tsp cayenne pepper to taste
• 1 tbsp water or more as needed for thinning
• 2 tbsp roasted peanuts crumbled

Instructions

• Whisk the peanut butter, curry paste, soy sauce, rice wine vinegar, chili garlic sauce, toasted sesame oil, honey, garlic, ginger, lime, and cayenne in a small bowl.
• Add water a teaspoon at a time until you achieve your desired consistency.
• Serve topped with peanuts if desired, and enjoy.
• Store leftovers in an airtight sealed jar in the refrigerator for up to a week. 

I spent the day with a couple of lifelong dear friends last weekend, which was good for the soul. My friend Molly has an amazing fig tree in her yard, and gave me several figs to take home with me. After eating some raw with a smorgasbord meal, I decided to make a family favorite–jam! I made it extra special by adding a Honeycrisp apple, which gave it great flavor & texture. The jam was easy to make and turned out sweet, tart, and filled with delicious apple bits and jammy figs. This easy homemade fig and apple jam tasted especially tasty on a crispy crostini slathered with gooey brie and a dollop of this jam. SO GOOD!

Fig and Apple Jam

Ingredients:

• ½ lb fresh figs, stemmed and diced
• 1 large Honeycrisp apple, peeled and diced
• 2-3 tbsp sugar, to taste
• 3 tbsp apple juice (or water)
• 1 tbsp honey
• Juice from ½ lemon
• ½ tsp vanilla extract
• ¼ tsp cinnamon, to taste

How to Make a Fig and Apple Jam

In a nonreactive large saucepan, add the figs, apple, sugar, apple juice, honey, lemon juice, vanilla, and cinnamon.

Bring to a boil, reduce the heat to low, and cook, stirring occasionally and mashing the fig pieces, until the fruit is jammy, about 25-30 minutes.

Spoon the jam into a glass jar, leaving ¼-inch of space at the top. Cool to room temperature.

Seal the jar with an airtight lid and store the jam in the refrigerator for up to 3 months. Enjoy.

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Fig and Apple Jam

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 Small Jar

Author Pam - For the Love of Cooking

Equipment

• Large Saucepan (nonreactive)
• Glass Jar with Lid

Ingredients

• ½ lb fresh figs stemmed and diced
• 1 large Honeycrisp apple peeled and diced
• 2-3 tbsp sugar to taste
• 3 tbsp apple juice or water
• 1 tbsp honey
• Juice from ½ lemon
• ½ tsp vanilla extract
• ¼ tsp cinnamon to taste

Instructions

• In a nonreactive large saucepan, add the figs, apple, sugar, apple juice, honey, lemon juice, vanilla, and cinnamon.
• Bring to a boil, reduce the heat to low, and cook, stirring occasionally and mashing the fig pieces, until the fruit is jammy, about 25-30 minutes.
• Spoon the jam into a glass jar, leaving ¼-inch of space at the top. Cool to room temperature.
• Seal the jar with an airtight lid and store the jam in the refrigerator for up to 3 months. Enjoy.

It’s that time of year!!! Sweater weather and lots of baking! This homemade Chai spice seasoning blend is warm, comforting, and easy to add to all your favorite recipes, from scones, muffins, and pancakes to hot chocolate, tea, and lattes.

Homemade Chai Spice Mix

Ingredients:

• 1 tbsp cinnamon
• 2 tsp cardamom
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cloves
• ½ tsp allspice
• ⅛ tsp white pepper (optional)

How to Make a Homemade Chai Spice Mix

Add cinnamon, cardamom, ginger, nutmeg, cloves, allspice, and white pepper to a small glass jar. Seal with a tight-fitting lid and shake vigorously until very well combined.

Use in your baked goods, oatmeal, tea, coffee, or give as a gift.

Store in an airtight glass jar or container in a cool, dark place for up to a year. Enjoy.

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Homemade Chai Spice Mix

Course Condiment

Cuisine Asian

Prep Time 5 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid

Ingredients

• 1 tbsp cinnamon
• 2 tsp cardamom
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cloves
• ½ tsp allspice
• ⅛ tsp white pepper optional

Instructions

• Add cinnamon, cardamom, ginger, nutmeg, cloves, allspice, and white pepper to a small glass jar. Seal with a tight-fitting lid and shake vigorously until very well combined.
• Use in your baked goods, oatmeal, tea, coffee, or give as a gift.
• Store in an airtight glass jar or container in a cool, dark place for up to a year. Enjoy.