Category Archives: Sauces & Soups

Mango Salsa

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Mango Salsa | Recipe on www.bxtchesbeblogging.com

This recipe is pretty straight forward and has no cute story to go along with it. I was looking for a good salmon recipe and this came along with it. I’m quite certain that this is a pretty standard recipe for mango salsa, but I do need to give credit where it is due, so for original recipe click here.

And I’ll go ahead and apologize for the photo, I’m not sure why I decided to capture the salsa so up close, obviously I’m not the food photographer I think I am, but the next time I prepare, I’ll get a better shot. **Update, it is now a new picture**

BXTCHES Gotta Warn: Please read through the entire recipe and any notes before starting.

Mango Salsa

A super easy, fresh recipe to add to your salsa rotation.

  • 3 ripe mangos (diced)
  • 1 red bell pepper (medium, diced)
  • 1/2 red onion
  • 1 jalapeno (seeded and diced)
  • 1 lime (juiced)
  • handful of cilantro (chopped)
  • salt to taste

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In a serving bowl, combine

  1. Mangos
  2. Red Bell Pepper
  3. Red Onion
  4. Jalapeno
  5. Cilantro
  6. Add lime juice and mix well.
  7. Add salt to taste.
  • This recipe will yield you about 3 1/2 cups.
  • I would love to impart some mango cutting up wisdom, but I have none. I literally murder a mango when I go to cut it up. If you’re struggling, I suggest YouTube.
  • So the flavors have an opportunity to really get to know one another, let this sit for about 20 minutes.
  • Use this on fish or chicken or with some tortillas chips. I won’t even judge if you just shoveled it in by the spoonful. You do you.
  • The nutrition label is just a guideline. Use it as such.

    Adapted from Fit Couple Cooks

    • Mango Salsa | Recipe on www.bxtchesbeblogging.comMango Salsa | Recipe on www.bxtchesbeblogging.com**The serving size is based on 1/2 cup servings**

     

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    Homemade Enchilada Sauce

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    Homemade Enchilada Sauce | Recipe on www.bxtchesbeblogging.com

    Homemade Enchilada Sauce | Recipe on www.bxtchesbeblogging.com

    Here’s another recipe that is so simple, you’re gonna wonder why you ever bothered with the stuff in a can. And economically speaking, this is only gonna cost you about $1.50/batch. . .so who’s really winning here?

    I have no idea where I originally got this recipe from, I know it wasn’t Pinterest, because I had it long before that goldmine came into my life. . .just know that it’s at least worth a peek.

    BXTCHES Gotta Warn: Read through the recipe AND notes before you dive in.

    Homemade Enchilada Sauce

    Fiesta Friday’s just got a lot more festive.

    • 1 tablespoon olive oil
    • 1 medium yellow onion
    • 1 1/2 teaspoons minced garlic (or about 3 garlic cloves)
    • 3 tablespoons chili powder
    • 2 teaspoons cumin
    • 2 teaspoons sugar
    • 1 1/2 teaspoons salt
    • pepper to taste
    • 16 -24 ounces tomato sauce (see notes)
    • 2 cups beef broth

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    1. This is a recipe that you need to have everything ready and within arms reach. Next to the stove, be sure to have ready to go. . .
    2. Beef broth measured and ready to pour
    3. Onion diced and garlic minced
    4. Tomato sauce open and ready to pour
    5. In a small bowl, combine the chili powder, cumin, sugar, salt, and pepper. Set aside.
    6. Add olive oil to a medium saucepan (medium high heat), once hot, add onion. Cook onion until softened (about 5 minutes), stirring occasionally, then add garlic. Continuing to stir, cook for another 2-3 minutes. Then add the spice mixture. It is going to be thick, but keep stirring for about 2 minutes or until really fragrant. Then add broth, stir after addition. Add tomato sauce. Stir.
    7. Once sauce comes to boil, reduce heat and let simmer for about 30 minutes.
    8. Get your blender ready, because it’s time to blend it up and make it smooth. Just be cautious. . .you’ll need to blend in small amounts or else you’ll be cleaning up a huge mess and applying a ton of burn cream.
  • This recipe will yield you about 3 cups, but no worries, you can easily double.
  • If you have a membership to Sam’s or Costco, I highly recommend that you purchase your tomato sauce from there. It is a #10 can, but it’ll cost you less than $3 and you can freeze what you don’t use. When I say use 16-24 ounces of tomato sauce, it really depends on your tomato preference, I use the large cans and my ladle is 2 ounces, so I just go until I like the way it begins to look.
  • You can make this spicier by adding more chili powder or even adding some red pepper flakes.
  • Enchiladas isn’t the only gem this sauce works on. If you’re Mexican rice recipe calls for tomato sauce, replace it with this instead. You could top some chicken with this and some cheese or you can kick up your macaroni and cheese. . .the limit is really your imagination. Have fun.
  • This freezes wonderfully.
  • The nutrition label is just a guideline. Use it as such.

    • Homemade Enchilada Sauce | Recipe on www.bxtchesbeblogging.comHomemade Enchilada Sauce | Recipe on www.bxtchesbeblogging.com**Serving size is based on 1/2 cup servings**

     

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    Spicy Mayonnaise

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    I don’t have much to say about this mayo except, it accompanies the Buttermilk Fried Chicken Sandwiches. Of course, you can certainly use this mayo anywhere you wanna spice up the boring stuff.

    Spicy Mayonnaise

    • 1 cup mayonnaise
    • 1 TBSP your favorite hot sauce
    • 2 pickles spears (diced)

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    1. Using your favorite blending device, blend the ingredients until well combined. If you find yourself needing to add more pickle juice to loosen up your mayo, go for it.

    Adapted from some guys restaurant

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    Potato Soup

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    Potato Soup | Recipe on www.bxtchesbeblogging.com

    Who can go wrong with potato soup. Great as a starter or an entree. Finish it with your favorite potato toppings and you got yourself a keeper.

    This soup is a great way to use up potatoes that are on the brink of being thrown out. I understand that soup is usually reserved for the colder months, when you live in Texas, you’re not always guaranteed a winter. So I say make it when you crave it.

    As always, please read through the entire recipe, as well as notes, before indulging.

    Yield: 5 servings

    Potato Soup

    Potato Soup | Recipe on www.bxtchesbeblogging.com

    Everyting you love about a baked potato in a rich and creamy soup.

    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes

    Ingredients

    • 1 large yellow onion-diced
    • 3 pounds baking potatoes-washed & diced
    • 2 tablespoons olive oil
    • 2 teaspoons minced garlic
    • 6 cups broth (chicken or vegetable)
    • 4 cups cream (either heavy or half & half)
    • 1/4 cup plus 2 tablespoons all purpose flour
    • 2 teaspoons dried basil
    • salt and pepper to taste

    Instructions

    Before we move to the stove, we first have to prep:

    1. Wash your potatoes really well (we are leaving the skin on) and dice. It's important that your potatoes have the same size dice. This will ensure even cooking.
    2. Peel and dice your onion.
    3. If you are making broth that requires you to boil water (for example: bouillon) then prepare that now.
    4. You will need a pot or dutch oven that will hold 10 cups of liquid PLUS your potatoes.

    Now it's time to cook:

    1. In a large (heavy duty) pot or dutch oven, heat your oil over medium to medium high heat. Add the onions and garlic. Cook for about 7-10 minutes. Your looking for your onions to be really soft and transparent.
    2. Once your onions are soft and transparent, add your flour to the onions/garlic and stir well. Cook this for about 1 minute (just long enough to cook the flour).
    3. Slowly add your broth to the flour mixture, stirring well as you go. TIP: if your broth is in a saucepan, then use a ladle when adding the first 1 or 2 cups of your broth, to avoid spilling. Stir well as you add to avoid lumps. You will add all 6 cups of broth.
    4. Add potatoes, stir well.
    5. Add cream, stir well.
    6. Add seasonings, taste and adjust if needed. Be sure to stir well.
    7. Bring soup to a boil. Reduce heat and cover, cooking for approximetely 35 minutes. Stir frequently to make sure that your potatoes aren't sticking to the bottom of the pot. Once your potatoes are cooked through, your soup is ready.

    TOPPING IDEAS:

    1. Sour Cream
    2. Shredded Cheese
    3. Bacon
    4. Green Onions

    If it's pretty tasty on a baked potato, then chances are, it's gonna be pretty tasty in your soup.

    Notes

    You could certainly use leftover baked potatoes, obviously your cook time will be reduced.


    Make sure your potato dices are the same size, I don't really want to sound like a cooking show or expert (because I'm neither), but you'll want your potatoes to cook evenly because who wants some of their potatoes mushy while others are still raw?


    If you're looking to reduce the fat, feel free to use half and half instead of cream OR you can even increase the amount of chicken broth and decrease the amount of cream. Just make sure you hit about 10 cups of liquid.


    When I say stir well, be sure to stir well. Depending on the quality of your saucepan, the potatoes could possible stick a bit, be sure to stir well (tired of hearing that yet?) and once you've reduced the heat, stir occasionally (at least I didn't say "stir well").


    You're going to get about 10 or so cups of soup. I say it "serves 5" because that's the size of my family, depending on how hungry your peeps are, you will have leftovers.
    When you warm up the leftovers, I know the microwave offers you convenience, but I find that heating on the stove gives better results, also you may want to have some chicken broth or milk on hand when you heat up the leftover soup, it will thicken as it sits overnight.


    Feeling crazy? Get yourself a bread bowl, dig out the bread and pour in the soup.

    © Merrie J
    Category: Soups

     

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    Steak Seasoning

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    Steak Seasoning | Recipe on www.bxtchesbeblogging.com

    Steak Seasoning

    I have not one great story to share here. I only decided to make this recipe because I was going to make another recipe that called for steak seasoning. And while I could’ve just bought it from the store, I found a recipe that was just too simple to pass up.

    While I try to be somewhat healthy when it comes to preparing food for the kiddos, it’s no secret that I’m not the healthiest of BXTCHES. However, I do subscribe to the idea of. . .if you can make it at home, you should. It certainly allows you to control the quality of ingredients you are putting into your family.

    After finding this recipe, I just did a quick screenshot to save it, so I’m not super positive where it came from. Although, I am quite sure it came from: foodnetwork.com, even though I cannot find it now to save my life.

    Like this BXTCH always says, read through ALL of the recipe and notes before going for it.

    Steak Seasoning

    • 1/4 cup kosher salt
    • 1/4 cup black pepper
    • 1/4 cup onion powder
    • 2 TBS chili powder
    • 2 TBS garlic powder

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    1. Combine all ingredients and store in an airtight container.
  • I suppose you can use this on any type of meat you heart desires, but, it is a steak seasoning. . .so burgers and steaks are probably the best canvas for this deliciousness.
  • Add some heat by adding 1/2 tablespoon of crushed red pepper.
  • While I’m from the “just eyeball it” way of thinking, if you’re needing some guidance, use about 1 tablespoon of seasoning to 1 pound of meat.

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    Salsa Verde

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    Salsa Verde | Recipe on www.bxtchesbeblogging.com

    So, you BXTCHES already have a fantastic recipe for restaurant quality salsa, courtesy of your truly. So why not take it one further and give you another, right? I figured it was about time.

    I really think I should’ve been born Hispanic, because Mexican food is so freaking awesome. Well, I’m sure my love is actually for Tex-Mex, but I wouldn’t discriminate against authentic if you brought it to my doorstep, that’s for sure.

    This is fantastic if you’re having an enchilada night, having a get together, or you can even pack it in the ole’ lunchbox. It stores easily and is a great alternative to plain chips and dip.

    As always, please read through the entire recipe AND notes before getting started.

    Salsa Verde

    • 1 1/2 – 2 pounds tomatillos
    • 2 jalapeños
    • 1 small white onion
    • Handful of cilantro
    • 2 limes (juiced)
    • 1/2 tsp. salt
    • 1 avocado (optional)

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    1. Preheat your oven by turning on your broiler.
    2. Line a rimmed baking sheet with foil.
    3. 1) Prepare your veggies: Remove the husk from your tomatillos, rinse well, and slice in half. Rinse your jalapeños and slice them lengthwise and roughly chop your onion.
    4. 2) Place your veggies on your prepared baking sheet and place it under your broiler for about 5 minutes, blackened spots are a good thing. After 5 minutes, turn your veggies over and broil for another 5 minutes.
    5. 3) Add your charred veggies (with their juice) to a food processor or blender. To that, add the cilantro, juice of the limes, and salt.
    6. 4) Blend until you reach your desired consistency (but with no large chucks of any one ingredient). Taste and adjust seasonings if necessary. If you’re adding an avocado, just wait until the salsa has cooled, then blend with avocado until creamy.
  • If you’re trying to control the heat level, either remove the seeds/membranes from the jalapeños or keep them. Even with removing the seeds, there will still be some level of heat, it is still a pepper.
  • Use the nutrition label as a guide, not gospel. A nutritionist I am not.
  • There are so many things you can do with this salsa. Grill some chicken, top it with some salsa verde and jack cheese. OR Place the salsa verde in a saucepan, add some heavy cream and you got yourself a fabulous enchilada sauce.
  • Stored in an airtight container, this should last about 1 – 1 1/2 weeks in the fridge.
  • This recipe should yield you about 2 1/2 – 3 cups.

    • Salsa Verde | Recipe on www.bxtchesbeblogging.comSalsa Verde Nutrition Label | Recipe on www.bxtchesbeblogging.com

    **This recipe yields approximately 3 cups. . .the serving size for the label above is 1/2 cup**

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    Tortilla Soup

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    Tortilla Soup

    This is the best time of the year for a recipe like this, and by “time”, I mean winter, even though I’m in Texas and sometimes I’m not too sure if that season even exists here in the Lone Star state. It’s not like you can’t eat it in August, but really what better time to enjoy a steamy bowl of hot soup, while you’re cuddled up on the couch, watching a football game that’s pissing you off so much you are in danger of spilling the hot soup and causing some serious damage. . .but I digress, let’s just get on with this wonderful recipe.

    Now, I actually took Rachel Ray’s recipe and altered it to my liking, but I will link you to the original recipe just in case you want to run with that one instead or change it up to meet your family’s needs.

    This is another great recipe that packs well for the kiddos lunch, just make sure you  have a well insulated thermos or not only will you will have a very messy lunchbox, but pretty upset offspring as well.

    BONUS: Freezes Well!!

    As always, make sure to read through the ENTIRE recipe and ALL of the notes before starting.

    For the original recipe, BXTCHES, click here

    Tortilla Soup

    • 1 1/2 Chicken Breasts (cooked and shredded)
    • 5 cups of chicken stock/broth
    • 1 TBS olive oil
    • 1 TBS butter
    • 2 small zucchini (diced)
    • 1 medium yellow onion (diced)
    • 1 red bell pepper (diced)
    • 1 yellow bell pepper (diced)
    • 3 cloves garlic (minced)
    • 12 ounce bag of frozen corn
    • 1 tsp. cumin
    • 1 tsp. poultry seasoning
    • salt
    • pepper
    • 2 chipotle peppers in adobe sauce (chopped)
    • 28 ounce can diced tomatoes with liquid
    • 15 ounce can tomato sauce
    • Toppings (optional)
    • Tortilla Chips
    • Sour Cream
    • Shredded Cheddar
    • Avocado
    • Cilantro

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    1. Shred your chicken and set aside
    2. In a large heated pot, add the olive oil and butter.

    ADD

    1. Onion
    2. Peppers
    3. Zucchini
    4. Garlic
    5. Cook your veggies for about 5-7 minutes. Really until they get good and soft.

    ADD

    1. Cumin
    2. Poultry Seasoning
    3. Salt
    4. Pepper
    5. Stir to incorporate seasonings, then add:
    6. Chipotle Peppers
    7. Corn
    8. Stir to mix all ingredients together and cook for approx. 5 additional minutes.
    9. ADD:
    10. Diced tomatoes
    11. Tomato sauce
    12. Chicken stock
    13. Shredded chicken
    14. STIR WELL
    15. Bring to a boil
    16. Reduce heat to simmer and cook for about 30 additional minutes.
    17. Taste and adjust your seasonings, if needed.
    18. Serve up and top it off.
    19. ENJOY!
  • The chipotle peppers in adobo sauce comes in a small can and most likely can be found on the international food aisle or the same aisle that houses the Latin American and/or Mexican foods.
  • When I cook my chicken, I just season it with some salt and pepper and throw it in the oven at 400° until chicken is done (165°F). You can always cook it ahead of time, so when you’re ready, so is it.
  • This is a quick recipe, but one that does require some prep and one that requires that you have everything ready to go (cans opened, broth ready, etc.)
  • It’s always a good idea to maybe have a couple of cups of extra stock/broth ready, just in case you need to thin your soup out a bit.

    • Adapted from Why the Chicken Crossed the Road Santa Fe-Tastic Tortilla Soup

    .

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    Pico de Gallo

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    Pico de Gallo

    Everybody could use a good recipe for pico de gallo. Of course, you could purchase it at the grocery store, but you most likely already have all of the ingredients you need, so why not go at it from scratch.

    As always, read through the recipe and notes before starting recipe.

    Pico de Gallo

    • 4 to matoes (diced)
    • 1/2 red onion (medium, diced)
    • 1/2 jalapeno (seeded, diced)
    • 1 lime (juiced)
    • Handful of chopped cilantro
    • 1/4 tsp. kosher salt

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    1. Add all of your diced/chopped ingredients to a medium bowl
    2. Add the lime juice
    3. Add the salt
    4. Mix until all ingredients are incorporated
    5. Cover and store in the fridge for about 1 hour before serving
  • When dicing your vegetables, dice them the size you want your pico. The larger the dice, the chunkier the pico.
  • You may want to think about de-seeding your tomatoes if they are especially juicy. If your tomatoes are super juicy, then your pico may be more like a salsa, which is also delicious, so just a heads up.
  • Of course you should taste the pico once prepared and adjust any lime/salt at that point.
  • Use a glass bowl if possible. Do not put or store in a metal bowl. The acids in your recipe may react to the bowl, which will not make for a great recipe.
  • The nutrition label is listed as a guide, not gospel, use it as such.
  • There are so many things you can top off with this recipe:
    • Fajitas
    • Spaghetti
    • Tacos
    • Baked Potatoes
    • Scrambled Eggs
    • Mixed with sour cream for a wonderful dip
    • Wraps
    • Possibilities are endless. Use that kick ass imagination of yours.

    •  

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    Alfredo Sauce

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    Alfredo Sauce

    If you have been under the assumption that a homemade Alfredo Sauce is a no go because it’s just too difficult, well, I’m here to put your mind at ease.

    This is the recipe that we use whenever we make a recipe that requires Alfredo Sauce. I can’t even tell you how many years we’ve been using this, but I can say that we NEVER buy Alfredo Sauce in a jar. 

    Here’s the thing, there is NOTHING healthy about this recipe, except maybe it’s low carb, but really? There is a ton of fat and calories in this recipe, but it’s nice to indulge every once and a while.

    PLEASE read through the entire recipe before beginning. I have listed the steps in the recipe as well as pictures. This is not a complicated recipe, but once you get past step 1, it will move quickly.

    Alfredo Sauce

    • 1 1/2 quarts of heavy whipping cream (I know the picture shows one quart, but we used 1 1/2)
    • 1 canister (7 ounce of Kraft Shredded Parmesan, Romano, and Asiago Cheese Blend (see pic))
    • 2 large egg yolks
    • 1/2 tsp salt
    • 1/2 tsp garlic powder
    • 1 tsp black pepper

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    Listed in steps, please refer to the pictures listed as well

    1. STEP 1: Pour entire quart of heavy cream in a saucepan over high heat (actually one notch below high) and allow to boil
    2. STEP 2: Once cream begins to boil (stir to avoid overflow) reduce heat to medium and allow to reduce and thicken-this should take about 20 minutes. Be sure to stir occasionally.
    3. STEP 3: Look at the picture, this is after 20 minutes.
    4. STEP 4: Add the entire canister of the cheese blend. Be sure to whisk the entire time to incorporate the cheese throughout the cream and to allow cheese to melt.
    5. STEP 5: Whisk, Whisk,Whisk then remove from heat. Add salt/pepper/garlic powder. Mix well.
    6. STEP 6: In a separate bowl, whisk the egg yolk.
    7. STEP 7: Add a small amount of the cream mixture to the egg yolk (only about 1 or 2 ladles). Mix well.
    8. STEP 8: Add the remaining cream mixture to the egg yolk mixture (step 7) and stir thoroughly.
  • It will take a while for the cream to start boiling and for it to thicken and reduce. But once this happens, the steps will speed by, so be ready.
  • Once the cream starts to boil, begin to whisk, vigorously. It will overflow if you don’t continue to whisk.
  • This will yield you about 1 1/2 quarts of sauce. You can easily double this if needed.
  • The seasoning amounts listed are what we use, feel free to increase or decrease to your liking.
  • This is good the next day and maybe the day after. Once you hit day 4, it is not going to hold itself together well. To reheat use microwave or stove.
  • This is a very versatile recipe. Use it for:
    • Fettuccine Alfredo. Add chicken and make a delicious Chicken Alfredo or my favorite way to eat Fettuccine Alfredo is to mix some Basil Pesto into the Alfredo sauce and top with chicken, sliced mushrooms, and red bell pepper.
    • Manicotti
    • Chicken Alfredo Lasagna
    • Alfredo Pizza
    • Be creative.

    • Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Step 3

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

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    Homemade Ranch Dressing

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    Ranch Dressing | Recipe on www.bxtchesbeblogging.com

    Homemade Ranch Dressing

    Before you get all giddy, this is a semi-homemade Ranch dressing. And by that I mean, I buy my seasoning pack from the store.

    Now, I can pretend that I’m one with my body or whatever and claim that we make our own Ranch for quality control reasons, but that would make me a f*cking liar. The truth: we make our Ranch dressing homemade simply because, it tastes so much better than bottled. Oh and it’s easy and cheaper than the good brands.

    This recipe is going to yield you almost 2 1/2 cups of creamy deliciousness.

    Homemade Ranch Dressing

    Restaurant Quality Ranch Dressing

    • 1 cup buttermilk (don’t be grossed out, just use it, trust me)
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • ranch dressing seasoning packet (I actually use Kroger brand. It is much cheaper than Hidden Valley and tastes the same)
    • sprinkle of onion powder
    • sprinkle of garlic salt

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    Using whatever mixing contraption you have (i.e. blender/magic bullet/ninja) add the ingredients in the following order

    1. Buttermilk
    2. Mayonnaise
    3. Sour Cream
    4. Ranch Seasoning Pack
    5. Onion powder/garlic salt
    6. Blend until it is VERY WELL combined
    7. Keep refrigerated in a covered container
  • I get it, you hate buttermilk. This is one of those instances where you need to use it (unless of course you are allergic). You could use milk, but it will not be as delicious. You don’t have to buy a 1/2 gallon, they come in much smaller sizes.
  • When using the onion powder and garlic salt, it really is a sprinkle. An 1/8th of a teaspoon at the most.
  • You can buy those old school squeeze bottles at the dollar store and store this in those. As you can tell, this is made with a crap ton of dairy, so depending on the freshness of your ingredients, it will probably not last longer than a week, two at the most.
  • It is certainly not necessary, but if you can, refrigerate after making for about an hour. It will thicken it up a bit.
  • You don’t want to take the time to make it, make your teenager do it. My teen can’t cook, but she can make the hell out of ranch dressing and homemade salsa. There is really a job for everyone.
  • The nutrition label is just a guideline. Use it as such.

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    Homemade RanchHomemade Ranch Dressing Nutrition Label | Recipe on www.bxtchesbeblogging.com

    **Here’s the math. . .this recipe yields approximately 2.5 cups. . .that equals about 40 tablespoons. . .if each serving is 2 tablespoons. . .then that should be about 20 servings.**

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