Chipotle Mayonnaise

Have you ever been addicted to something?  Well my kids have been addicted to Aioli ever since I can remember - they have it with chips, burgers, chicken, even bacon sandwiches that was until they found Chipotle Mayonnaise.  Now that is the new favourite.

 

As everyone knows we cook with a lot of herbs and spices so this new found love wasn't at all surprising.  What was more surprising when the kids read the weekly menu only to see that Friday night's menu plan was Homemade Hamburgers with Coleslaw and Chipotle Mayonnaise.  It was an awesome reaction and I knew that no shop purchased Chipotle Mayonnaise would cut the mustard, so to speak.

 

I had recently taken a trip to USA Foods, an American Food Store, in Moorabbin and during that visit purchased some Chipotle Chilli Powder along with some dried Chipotle Chillies so I was already in possession of the most important ingredient - now to work the rest of the ingredients out.  Of course my next step was Google and once again an overload of mayonnaise recipes presented themselves.  After reading quite a few, obviously every single one different with a different spin on this humble spicy mayonnaise, I decided to wing it and make up my own. 

 

Now some recipes called for the Adobo Chilli and it's sauce others used chilli and paprika powder.  Having no Adobo Chilli I of course had no other choice than using the powders.  So as you can imagine some recipes had similar ingredients so gathering a list of commonly used ones wasn't too hard and knowing the flavor I was actually trying to achieve made it easier.  I did not make my own mayonnaise but you can do it you wish.

 

Mixing each individual ingredient together I could only think to myself - Jo you cannot fail on this one... there will be a mutiny and it won't end well.  My teenagers have now become my harshest food critics and there is generally no forgiving for offering up something substandard. And I am being serious.

 

So here is my take on Chipotle Mayonnaise - a version that is somewhat smoky and creamy with the right amount of heat and kick to it.  You can taste the traces of lime and garlic making this mayonnaise perfectly balanced.  Best of all the flavours just kept developing while we were waiting for dinner.

 

The outcome..... I passed.  It was smothered all over the hamburgers tonight and I made enough that there is some left for lunch tomorrow.  I am presuming that sealed this will keep in the fridge for at least a week as there is no milk products as ingredients - who knows maybe even longer.  Saying this I know there won't be much left by tomorrow afternoon.

 

 

Chipotle Mayonnaise

 

Makes: approx. 1 cup

SmartPoints per 2 teaspoons: 2 

 

1 cup low fat mayonnaise

1/2 teaspoon Chipotle Chilli powder

1/4 teaspoon smoked paprika

1/2 teaspoon garlic powder

juice of half fresh lime

1/4 teaspoon ground white pepper

1/4 teaspoon salt

 

Combine all ingredients in a bowl and mix thoroughly.

 

Store in refrigerator in a sealed jar.

 

 

(Click here for a printable version of this recipe)

 

Homemade Ranch Dressing

Nothing tastes better than making something at home that you normally buy premade at the shops. This is always the case with dressings, sauces, marinades and flavour mixes. Free from all the preservatives and nasty ingredients hidden by the manufacturer to ensure their product stays edible for what can at times be up the 3 or 4 years. I look at some labels and think to myself that there are more additives in some foods than there is actual real ingredients.

Tonight I decided to make some Ranch Dressing to go with our chicken fillets and salad.  Of course another perfect chance to use some of the wonderfully fresh herbs we have been growing.

This recipe is super easy and seriously you will not believe the difference in taste from it's bottled counterpart.  It will keep well in the fridge in a sealed jar for up to a week - that's if it lasts that long as it honestly tastes so good.

Homemade Ranch Dressing

(Recipe adapted from foodiecrush.com)

Makes: approx. 1 cup

6 tablespoons mayonnaise

6 tablespoons buttermilk

4 tablespoons sour cream

2 teaspoon champagne or white vinegar

2 clove garlic, pressed or finely minced

2 tablespoon chopped chives

2 tablespoon Italian parsley, finely chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 teaspoon fresh dill, finely chopped

1/2 teaspoon onion powder

pinch of cayenne pepper

Mix all of the ingredients together in a small bowl.

Add more buttermilk for desired consistency.

Refrigerate until ready to serve.

(Click here for a printable version of this recipe)

(home grown Italian Parsley)

Creamy Coleslaw Supreme

One of my favourite side dishes is Coleslaw but have to be perfectly honest I dislike the usual shop brought bottled Coleslaw Dressing as it just tastes so dull (not to mention it's full of preservatives and nasties).

The best Coleslaw is homemade.   Crunchy salad ingredients smothered in a creamy mayonnaise.  Every mouthful exciting the tastebuds and full of flavour.  I add other vegetables into the mix rather than just the normal red and green cabbage - extra bonus adding to the flavour.

I have to admit that I like to dress this salad as close to serving as possible to ensure that it is super crunchy but it does stay crunchy for quite a while if mixed to take to a picnic or to a bbq.  I love it on burgers - in fact I make it nearly every time we have homemade burgers.

Once you have made this coleslaw you will never buy it from the deli again.  And best of all it's very easy to make.

Creamy Coleslaw Supreme

Serves: 6 - 8

3/4 cup low fat mayonnaise

1/4 cup apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon freshly ground black pepper

3 tablespoons sugar

1/4 head green cabbage, thinly sliced

1/4 head red cabbage, thinly sliced

4 carrots, peeled and grated

4 spring onions, thinly sliced

1 cup corn kernels

Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogenous. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.  Refrigerate until required.

Combine cabbage, carrot, spring onion and corn in a large bowl.  Mix well.

Pour dressing over cabbage mixture and toss to coat.

(Click here for a printable version of this recipe)

"Cheats" Satay Sauce

To be honest the first time I made this version of satay sauce I was very sceptical. Why? Because satay sauce is a favourite in our house which is full of harsh critics especially Alexandria. She loves this chinese version of satay sauce that I make.

Unlike the household favourite this recipe doesn't involve any cooking and is literally made in minutes. This low point sauce is incredibly easy to make and tastes perfect - smooth in texture, a little spice while being somewhat creamy.

I have to say this quick sauce went down a treat served with lamb kofta and salad wraps with my little princess stating "I hope there is some sauce left for my lunch tomorrow!"

"Cheats" Satay Sauce

(recipe sourced from Symply To Good To Be True 5)

Serves: 6

Points per serve: 1.5

2 1/2 tablespoons light peanut butter

1/2 cup 97% fat free mayonnaise

1 teaspoon red curry paste

1 1/2 teaspoons soy sauce

In a small mixing bowl combine all ingredients, mix until well combined.

(click here for a printable version of this recipe)

Classic B.L.T (Bacon, Lettuce and Tomato) Sandwich

After a huge party night last night celebrating two of our friends 40th birthdays this morning called for something fresh, clean and tasty. While others had bacon and egg sandwiches I fancied a classic BLT especially as we had made the effort to go to the bakery and buy fresh bread.

This is such an easy sandwich to make and I am sure everyone has made one or at least eaten one... I thoroughly enjoyed mine this morning.

Classic B.L.T (Bacon, Lettuce & Tomato) Sandwich

Serves: 1

Points per serve: 5

3 rashers 97% fat free Short Cut Bacon

cooking spray

2 slices bread

1 tomato, sliced

2 lettuce leaves, roughly chopped

1 tablespoon reduced fat mayonnaise

salt

freshly ground pepper

Spray a non stick frying pan with cooking spray and cook bacon until slightly crispy (or to your liking).

On one slice of bread place bacon and top with sliced tomato.

Season with salt and pepper.

Drizzle with mayonnaise. Top with lettuce and place the second slice of bread on top to complete sandwich.

(click here for a printable version of this recipe)

Honey Mustard Mayonnaise

This is just a quickie of an accompaniment or a dipping sauce and tastes wonderful especially with the Honey Dipped Crunchy Chicken Nuggets I cooked last night. Would be nice also on grilled chicken or even a chicken sandwich.

The beauty about this mayonnaise/sauce is that it can be manipulated to suit your tastes and/or to suit the food it's accompanying. There are many different mustards available and could be used to replace the American. Dijon Mustard actually works quite well also. For desired heat you can increase the quantity of mustard that you use.

Honey Mustard Mayonnaise

(recipe adapted from WW Secrets of Success)

Serves: 10

Points per serve: 1

2 tablespoons honey

1/2 cup low fat mayonnaise

1 tablespoon American mustard

Mix all ingredients together in a bowl until completely combined.

Refrigerate until needed.

(click here for a printable version of this recipe)

Okonomyaki (Japanese Pancake)

This is something I just had to try making especially with it being Shrove Tuesday yesterday but the idea of having normal pancakes for dinner didn't really inspire me although the kids would have approved without a doubt.
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I have read many recipes for Okonomyaki and like most recipes, there are so many different variations out there. Some with bacon, chicken or shrimps. Others with either grated potatoes or noodles. Ultimately I ended up making my own version of Okonomyaki or Japanese Pancake which I thought wasn't too bad and it got the thumbs up from Noel.

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Okonomyaki (Japanese Pancake)
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Serves: 4
Points per serve: 7
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1 cup plain flour
4 eggs, beaten
1/2 cup skim milk
salt and pepper to taste
1/2 wombok, shredded
2 carrots, grated
1 large red capsicum, sliced
1 onion, sliced
150g bean sprouts
2 tablespoons oil
4 tablespoons low fat mayonnaise
4 tablespoons barbecue sauce

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In a large bowl mix flour, eggs, garlic, ginger and skim milk together into a batter. Add salt and pepper to taste. Stir through wombok, carrots, capsicum, onion and bean sprouts until all coated with the batter and well combined.
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Heat oil a small frying pan and add 1/4 of the mixture. Cook over a medium heat until firm and golden brown on the underside. Flip over and cook the other side. Once cooked, remove to plate and keep in a warm oven and continue with the remaining mixture.
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To serve, place Okonomyaki on individual plates and drizzle with both the barbecue sauce and the mayonnaise.
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Honestly the potential of ingedients and toppings that can be used in this dish is literally endless and can be left up to your imagination. I cannot believe that this was as easy as it was to not only prepare but to cook. Go on - give it a go!

Garlic and Spring Onion Mayonnaise and Seafood Cocktail Sauce

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I wanted to serve something nicer than plain mayonnaise or tomato sauce with our entree, Mixed Seafood Platter. So I decided on two different flavoured mayonnaises or sauces with I thought would compliment the flavours of the different seafoods nicely and I must say they did.

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Seafood Cocktail Sauce

(pictured on the left hand side)

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Serves 8

Points per serve: 1

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1/2 cup mayonnaise

1 tablespoon tomato sauce

1 tablespoon chilli sauce

2 tablespoons brandy (optional)

1 tablespoon lemon juice

1/4 cup low fat cream

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In a medium sized bowl combine mayonnaise, tomato sauce, chilli sauce, brandy (if using) and lemon juice. Mix well until combined.

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Stir through the cream.

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Place in the refrigerator to chill until required. This will also maximize flavour.

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Garlic and Spring Onion Mayonnaise

(pictured on the right hand side)

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Serves 8

Points per serve: 1

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1/2 cup good quality mayonnaise

1/4 cup low fat cream

2 tsp crushed garlic

1 spring onion, finely sliced

freshly ground black pepper

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In a medium size bowl mix all the ingredients until combined.

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Place in the refrigerator to chill until required. This will also maximize flavour.