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Layering flavors is the easiest way to make good food become great food. Seasonings and oils are the most economical ways to build flavors in any dish. One of the quickest ways to add a ton of flavor is the use of infused oils. Aromatic oils have been around for centuries. They're known not only for their medicinal properties but for their versatility in the kitchen. Not to mention, they are stunning in glass jars, which is a bonus in my book! There are many variations that can be made with items such as lemon, thyme, and rosemary, so it is easy to tailor it to your personal preference. Today, I am sharing with you one of my favorites. I'm not someone who likes super spicy food. I much prefer a slow heat that doesn't burn off my tastebuds, you know? The cayenne in this offers a hint of spice and the garlic adds a savory sweetness. The two together are nothing but pure magic. I like to drizzle the oil on toasted french bread, homemade pizza crusts, and sauteing vegetables. I also use it as a salad dressing. It's perfect on just about anything, really. For this recipe, you will need a quart-sized jar with a lid that will provide a tight seal. Yield: 1 quart Ingredients: 32 ounces good quality olive oil 5 cayenne peppers, dried or 4 teaspoons dried crushed red pepper flakes 10 cloves garlic, peeled 10 whole black peppercorns Directions: In a medium saucepan, combine all ingredients and simmer over low-medium heat for approximately 10 minutes or until the temperature reaches at least 180 degrees. Remove from heat and allow mixture to cool to room temperature. Using a mesh strainer, carefully pour the oil mixture into your jar. Discard peppers, garlic, and peppercorns. Seal tightly with a lid. Store in the refrigerator for up to a month.

This post may contain affiliate links. Read our disclosure policy. When we think of food preservation our minds may think of home canning or a small dehydrator machine. However, there is another method that has been around for centuries - freeze drying. The first freeze dryer for home use became available in 2013. Ten years later, the freeze dryer and freeze-dried food are selling exponentially. I have been home-canning and dehydrating foods for the last year and really enjoy the process and the benefits they both provide. However, freeze-drying has really helped me in saving space in my freezers and pantry. I was able to place my order at the end of November in 2022 and make payments through the layaway program. I've been using the freeze dryer since April 2023. If you have been thinking about purchasing a home freeze dryer, I hope you find this information helpful. There are many videos available on the Harvest Right website as well as on YouTube. You can learn more about Harvest Right and all of their products here. WHAT WE LOVE ABOUT THE HARVEST RIGHT FREEZE DRYER EASY TO USE Learning anything new can seem a little intimidating. When we received our freeze dryer, I was definitely feeling a little overwhelmed because the last thing I wanted to do was mess up the machine or a big batch of food! However, the setup was very straightforward and the machine’s computer screen tells you exactly what to do and when. NUTRITIOUS FOOD Unlike a dehydrator that uses high temperatures to preserve food, a home freeze dryer freezes food to at least -40 degrees Fahrenheit. It then creates a powerful vacuum seal which vaporizes the ice crystals entirely and leaves you with a thoroughly dry, extremely shelf-stable food. This freeze-drying process enables the food to retain 97% of the nutrients! Home canning and dehydrating lose a lot of their nutrients due to the high heat used in their preserving methods. REDUCES FOOD WASTE I like to purchase things in bulk but sometimes that's difficult when it comes to storing fresh produce long-term. In the past I would blanch and freeze the items but that takes up valuable real estate in my freezers, not to mention if we were to lose power, all of that food is gone. Having the freeze dryer allows me to not only preserve fresh produce, but it allows it to be self-stable and ready to use anytime. I've also freeze-dried cooked ground hamburger and cooked ground sausage. I've really enjoyed having this on the shelf! I like to use this in breakfast casseroles, pasta dishes, and as topping on pizza. The convenience is absolutely amazing and has been worth every penny I paid for the machine! SHELF LIFE When stored properly, freeze-dried food can last about 25 years. I don’t necessarily need my food to last that long, but it's nice to know that when I'm ready to use it, it'll be good to go. I typically store mine in half-gallon mason jars if I plan to use it within a few weeks or so. If I have multiple jars, I'll use my vacuum sealer to seal the jars. I've only used the Mylar bags to store the freeze-dried eggs since I knew I wouldn’t need them right away. If you're currently purchasing #10 cans of freeze-dried goods, you know they can be pricy. At the time of writing this, a #10 can of freeze-dried eggs is about $65.00. That can add up really fast! LIGHTWEIGHT The girls and I go camping several times each year and having lightweight food is perfect for backpacks! My kids can be pretty picky sometimes so being able to freeze-dry one of their favorite meals to take camping is really nice. We're able to pack multiple meals for multiple days in a standard backpack with all of our gear. HANDS OFF Unlike home canning, there is no babysitting required when freeze-drying. Once you turn on the machine and close the valve, you wait the 15 minutes it tells you to, place your trays inside, secure the door, press continue, and walk away. It is so easy! I love that it allows me to move on to other things and not heat up my kitchen. The process time varies but typically you can expect 12-40 hours. The longest I've had something take was probably around 30 hours, but again, I wasn’t tied to the machine during that time, so it didn’t bother me to wait. CUSTOMER SERVICE AND HELP Let’s be clear, the cost of the Harvest Right Freeze Dryer is an expensive kitchen appliance. Thankfully, they offer a layaway option with zero interest! I opted to go this route during one of their sales and was able to lock in the sale price and make my payments over time. The customer service agents have been very nice and knowledgeable in answering any questions I had. When I made my final payment, the gentleman I spoke with was very encouraging and said, “You did it!” It made me feel good not only because he was encouraging and sweet but because of the fact that he recognized that this is a pricey item. It was never the pushy salesman pitch. I wasn’t nagged into purchasing any extras or making larger payments. I really appreciated that. The minimum downpayment is $250, but you are able to pay as much as you want, when you want, for as long as you want. Of course, they don't ship until the final payment is made. WHAT WE DON’T LOVE ABOUT THE HARVEST RIGHT FREEZE DRYER COST As I mentioned, this is quite an investment, and I wasn’t really sure if I wanted to take a chance on a specialty appliance. The more I thought about other appliances in my home it really made me look at the cost differently. For instance, I debated buying a name-brand stand mixer for YEARS and it was barely a quarter of the price. Now, I hate that I waited so long to purchase it and I use it almost daily! I wanted to purchase a second freezer because I wanted the ease a standing freezer offered over a chest freezer. When I really thought about what value the freeze dryer would bring to me and what I hoped to accomplish with it, I was able to justify the expense. Honestly, I don’t know that I would have purchased it as soon as I did if Harvest Right didn't have such an amazing layaway program and a three-year warranty. NOISE The Harvest Right Freeze Dryer is noisy. I currently have mine in the kitchen which is open to our living room. When we watch TV, we do need to increase the volume a bit, but the noise doesn’t completely interfere with our everyday life. We live in the south where temperatures could reach triple digits and extreme humidity levels, & storing it in the garage could damage the machine. It's recommended the machine be kept in a basement or other room in your home that stays consistently cool. SIZE This is not a small machine and for most, it will not fit on your kitchen countertop. I'd compare it to the size of a mini-fridge you would find in an RV or college dorm. It measures 19″ W x 25″ D x 29″ H, and weighs just over 100 pounds. It has a detachable vacuum pump that sits to the side of the machine and the pump weighs 32 pounds. A sturdy cart or table will be needed to hold the weight of the machine. You will also want a bucket to hold the water that exits during the defrost mode. WHAT WE HAVE FREEZE-DRIED SO FAR As I mentioned, I have loved having freeze-dried produce available and ready to go! I've freeze-dried apples, strawberries, mixed berries, pineapple, pears, corn, carrots, broccoli, asparagus, bell peppers, onions, celery, and summer squash. So far, everything has reconstituted beautifully, and the taste is actually stronger in flavor. I like to use homemade chicken stock and simmer on low-medium heat for a quick veggie side dish. The freeze-dried meat is a game-changer for me though! Having shelf-stable cooked meat available is so convenient and the fact that I know exactly what it is, where it came from, and what's in it, is the best I could ask for! I have also freeze-dried eggs and have really enjoyed the convenience of that as well. It only takes two tablespoons of water and two tablespoons of egg to equal one egg. Of course, my kids insisted we try the freeze-dried Skittles. We really enjoyed them, and it was a fun experiment for us to try. OVERALL We've really enjoyed having a freeze dryer at home and I am pleased with the purchase. Yes, there was a bit of sticker shock, but to me, the pros far outweigh the cons. Having worked with Harvest Right during my purchase and following their improvements to their previous machines, I believe they'll continue to take size and noise into consideration in their design of future models. If you have been thinking about purchasing a home freeze dryer, I hope you find this information helpful. There are many videos available on the Harvest Right website as well as on YouTube. You can learn more about Harvest Right and all of their products here. If you are new to home canning, you can check out some of my previous posts here. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

One of my favorite slow cooker dishes is Salisbury Steak. The onion soup mix I use just adds the perfect flavor to the ground beef patties and creates a delicious gravy. I have seen multiple “DIY Onion Soup Mix” recipes online, but I wanted to do something just a bit different. Over the summer, I have been loving red onions on just about everything. After looking through my Ball canning cookbook I decided to can up some pickled ones. Unfortunately, I was completely out of red wine vinegar and didn’t really feel like making a grocery run at 9:30 pm. I did, however, have a whole bottle of balsamic vinegar just sitting around doing nothing. Thinking about those savory recipes with onion soup mix, I knew this would work out just fine. I hoped, anyway! I followed the Ball Onions in Vinegar recipe (page 316) closely, switching out the vinegar, and added water and a few seasonings to my brine. My friends, this exceeded all my expectations! It is a delicious, savory condiment that is the perfect topping on hamburgers or with beef tips in the slow cooker! Home canning is a science, and recipes should be approved by a reputable source like The U.S. Department of Agriculture found here, or Ball found here. Because I didn't follow the approved recipe exactly, I intend to use these onions within a matter of weeks in various slow cooker recipes. Yield: About seven 8oz jars or four-pint jars Ingredients 10 pounds red onions, thinly sliced 4 cups balsamic vinegar 4 cups water 4 cloves garlic, whole 10 black peppercorns 1 tablespoon salt (I used Pink Himalayan) 1 teaspoon dried oregano 2 tablespoons sugar 1 teaspoon mustard seeds ¼ teaspoon ground Allspice 2 Bay Leaves Ball Pickle Crisp seasoning, if desired Directions Prepare canner, jars, and lids. In a large stainless-steel pot, combine all ingredients and bring to a rolling boil for approximately 8-10 minutes. Stir consistently. Reduce heat and add in the onion rings. Cover and boil gently for approximately 10 minutes. Discard garlic and Bay Leaves. Pack hot onion rings into hot jars to within a generous ½ on top of jar. Ladle hot pickling liquid into jar to cover onions, leaving ½ inch headspace. Add 1/16 teaspoon Pickle Crisp to each half-pint jar. Remove air bubbles and adjust the headspace, if necessary, by adding additional hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight. Place jars in your canner, ensuring they're completely covered with water. Bring to a boil and process for 10 minutes. Remove the canner lid. Wait 5 minutes, then remove jars, cool, and store. You can purchase the Ball cookbook I have here.

As I have mentioned before, I love my home freeze dryer! It's saved me countless times from tossing out valuable leftovers. Ever the budget-conscience saver, I hate to waste food so being able to save a meal for another day without taking up precious freezer space is right up my alley. Home freeze-drying offers the perfect solution. We love having these meals on camping trips and they've saved the day a time or two, for quick and easy homemade dinners. Try out 5 of our favorite recipes! Comfy-Cozy Slow Cooker Chili This easy slow cooker chili uses simple pantry staples to create a rich and hearty comfy-cozy flavor that warms the soul. Dirty Jambalaya with Venison Sausage Spicy. Southern. Classic. Affordable. This one-pot meal is full of bold Cajun flavors! Five Cheese & Italian Sausage Baked Penne This mouthwatering recipe comes together quickly and is packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples. Homemade Vegetable Beef Soup This cozy homemade soup offers nutritious vegetables and delicious ground beef in a rich and savory broth. Loaded Hashbrown Casserole Savory, crispy bacon, ooey-gooey cheddar cheese, and freshly grated potatoes make this simple casserole sing! Freeze-Drying & Reconstitution Directions: For these recipes, you'll want to load each of your freezer dryer trays about ¼” from the top rim of the tray ensuring that food on each tray is evenly distributed and spread out. You don't want to overpack your trays or go over the rim of the tray. Following your manufacturer’s instructions, freeze dry until each tray is completely dried. Each recipe takes about 18-24 hours to completely dry in my medium-sized Harvest Right freeze dryer. Once the food is completely dried, carefully remove from the trays and add to mylar bags. We like to store our filled bags in a food-safe 5-gallon bucket in a temperature-controlled environment. When ready to eat, slowly add water until you have reached your desired consistency and heat through. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Whether you serve a deliciously roasted turkey, a juicy ham, or a savory roast, for most people the holiday table's shining star is the entree. However, at our house, the holiday meal is all about the variety of side dishes! Now that our girls are old enough to be really helpful in the kitchen, they have their assigned dish to craft, which makes the meal even more special to this Momma. We love a good mix of sweet, savory, and spicy, and these delicious side dishes will be beautiful additions to your holiday table and the perfect complement to almost any entrée. The best part? They each come together quickly and effortlessly! We can't forget dessert! Be sure to check out our favorites - Vanilla Sour Cream Pound Cake and Pumpkin Spice Cookies! Looking for quick and easy breakfast options for your holiday guests? You can find our favorites here. Sauteed Sugar Snap Peas Naturally sweet with just the right amount of savory from the garlic and black pepper, this simple side dish is sure to please! https://www.theazaleahomestead.com/post/sauteed-sugar-snap-peas Spicy Italian Roasted Carrots These carrots offer a slight sweetness from the brown sugar that compliments the subtle spice of the cayenne. https://www.theazaleahomestead.com/post/spicy-italian-roasted-carrots Easy Homemade Macaroni and Cheese This classic favorite offers a smooth and creamy cheese sauce that is the epitome of comfort food. https://www.theazaleahomestead.com/post/easy-homemade-macaroni-cheese Parmesan Herb Roasted Potatoes A gorgeous mix of potatoes covered with herbs and parmesan cheese baked to perfection. https://www.theazaleahomestead.com/post/parmesan-herb-roasted-potatoes Jalapeño Cheddar Cornbread This delicious family favorite is a perfect blend of buttery, sweet, and spicy. https://www.theazaleahomestead.com/post/jalapeño-cheddar-cornbread Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

If the holidays around your house are anything like ours, it's pretty lowkey. It's typically just the four of us, and preparing a huge feast just doesn’t make sense. However, we still want the meal to be special. This meal is budget-friendly, kid-approved, and comes together easily. To make things even easier, be sure to print out our holiday planning sheets here! Serves 6 Holiday Sausage Balls This flavorful appetizer offers a smokiness of bacon, a tang from the cranberries and wine, and just the right amount of heat from the peppers to balance the sweetness from the creamy cheeses. https://www.theazaleahomestead.com/post/holiday-sausage-balls Lemon Thyme & Garlic Roasted Chicken Juicy, tender chicken infused with a delicious blend of lemon thyme, garlic, and lemon roasted to perfection. https://www.theazaleahomestead.com/post/lemon-thyme-garlic-roasted-chicken White Cheddar Loaded Mashed Potatoes This delicious, comforting side dish offers creamy mashed potatoes with crispy bacon and sharp white cheddar cheese. https://www.theazaleahomestead.com/post/white-cheddar-loaded-mashed-potatoes Sauteed Sugar Snap Peas Crunchy, fresh from the garden sugar snap peas perfectly sauteed with butter and garlic! https://www.theazaleahomestead.com/post/sauteed-sugar-snap-peas Honey Butter Yeast Rolls Light, fluffy, and buttery with just the right amount of sweetness. https://www.theazaleahomestead.com/post/honey-butter-yeast-rolls Vanilla Sour Cream Pound Cake This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a slight tang from the sour cream. https://www.theazaleahomestead.com/post/vanilla-sour-cream-pound-cake Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This delicious, classic deli sandwich is packed full of flavorful corned beef, creamy Swiss cheese, tangy sauerkraut, and homemade Thousand Island dressing piled high on crispy, toasted rye bread. Jump to recipe It's unlikely that you'll find a sandwich recipe with as much controversy as The Reuben Sandwich. There has been much debate as to who actually created this classic deli menu regular. If you ask any Nebraskan, they’ll likely tell you the story of local grocer Reuben Kulakofsky who created the famous sandwich during a late-night poker game at the Blackstone Hotel in 1925. As the lore goes, the owner of the hotel, Charles Schimmel enjoyed the sandwich so much that he named it The Reuben and added it to the hotel restaurant’s menu. (1) However, if you ask anyone along the upper east coast of the United States you'll likely hear a completely different tale. Once located in New York City, Reuben’s Delicatessen (1908-2001) served the first Reuben sandwich in 1914. The owner, Arnold Reuben created the “Reuben Special” for American Broadway actress Marjorie Rambeau. He hoped to impress the famous beauty who stopped by late one evening for a quick meal. (2) While we may never know the true origins of the Reuben sandwich, one thing is for certain - this hearty homemade version is absolutely delicious! You will need a few simple ingredients to make this Toasted Reuben Sandwich: Corned Beef Corned beef is brisket that has been cured with rock salt. If you’ve never had corned beef before, it packs a powerful punch of savory, sour, saltiness. We prefer to have freshly sliced corned beef from our local deli sliced about 1/16 in thickness. However, this is a fantastic recipe to use leftover corned beef. Sauerkraut Tangy and salty, you don’t want to miss out on adding this natural sourness! Homemade sauerkraut is so easy to make but a good quality store-bought version will do the trick just fine. Sauerkraut pairs perfectly with the savoriness of corned beef and the sweetness of the Thousand Island Dressing. Sauerkraut has a ton of moisture from the fermentation process so be sure to drain it very well before placing it on the sandwich. Swiss Cheese Sweet with hints of a mild nuttiness, Swiss cheese adds a creaminess to the sandwich. You’ll want thin slices of cheese so that it melts quickly. Rye Bread Rye bread has a distinctive earthy taste that's high in potassium, calcium, and fiber. It's a dense bread, which lends itself well to the piles of goodness we’re layering on it. You want nice, thick slices that are about 1-inch thick for this sandwich. Homemade really is best because you can get the perfect thickness and a higher quality. Thinly sliced rye bread, like those found in most store-bought varieties won’t toast well and will likely be mushier than desired. Thousand Island Dressing Many Reuben sandwich recipes call for Russian Dressing. The main difference between Russian Dressing and Thousand Island Dressing is the use of horseradish. We enjoy the tangy sweetness of Thousand Island. However, if you like a spicy kick, you can certainly opt for the Russian version. Ready to make this mouthwatering Toasted Reuben Sandwich? Serves 4 Sandwich Ingredients 1-pound corned beef, thinly sliced 1 cup sauerkraut, drained 1/2 cup Homemade Thousand Island Dressing 16 slices Swiss cheese, thinly sliced 2 tablespoons garlic and cayenne-infused oil 8 slices rye bread Thousand Island Dressing Ingredients ¾ cup mayonnaise ½ teaspoon Worcestershire Sauce ½ Tablespoon white distilled vinegar ½ Tablespoon lemon juice 2 Tablespoons ketchup 3 Tablespoons sweet relish 2 cloves garlic, finely minced ½ teaspoon onion powder ¼ teaspoon paprika ¼ teaspoon fine sea salt ¼ teaspoon ground black pepper Thousand Island Dressing Directions In a small bowl, whisk together all ingredients until well incorporated. Refrigerate in a covered container, such as a mason jar. Use within 5-7 days. Sandwich Directions In a small colander, drain sauerkraut. Place drained sauerkraut into a clean, lint-free dishtowel or cheesecloth. Squeeze any excess moisture from the sauerkraut. Allow to air dry for approximately 5 minutes. Begin heating cast-iron skillet over medium heat with oil. Place one slice of cheese on each slice of bread. Evenly distribute dressing, corned beef, and sauerkraut into layers on slices of bread. Top with an additional slice of cheese. Add the remaining slice of bread to complete the sandwiches. Carefully, place one or two sandwiches at a time into the hot cast iron skillet. Toast sandwiches for approximately 1-2 minutes per side or until cheese is melted and bread is lightly golden brown. If you enjoyed this recipe, let us know how it turned out by commenting below. We love to hear from you! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Sources: 1) https://history.nebraska.gov/was-the-reuben-sandwich-invented-in-omaha/#:~:text=According%20to%20Omaha%20lore%2C%20the,Plush%20Horse%2C%20the%20hotel%20restaurant 2) https://en.wikipedia.org/wiki/Reuben_sandwich

Tangy Greek yogurt, fresh cucumber, savory garlic, and fresh herbs make this Homemade Tzatziki Sauce absolutely delicious. The best part is it can be ready in less than 10 minutes! Jump to recipe As I mentioned in my post, The Best Homemade Greek Burgers, I studied Greek during my final years of undergrad school. My professor would sometimes bring in the most delicious Greek food and we'd enjoy a meal while I learned the language. Inspired by this, I decided to make my own homemade version. This sauce is so easy to make and requires just a few budget-friendly ingredients. Traditional Tzatziki is often made with yogurt from sheep or goat milk, however, the use of store-bought Greek yogurt makes this available to just about anyone. Greek yogurt offers the same thick and creamy consistency found in traditional Tzatziki sauce at a fraction of the cost. We love this sauce as a dip for garden fresh veggies, pita bread, and my Homemade Fried Potato Chips. It's perfect for potlucks and special occasions because it can be prepared ahead of time and the extra waiting helps to enhance the flavors. It’s a cool and refreshing treat during the hot summer evenings when cooking inside is the last thing I want to do! To make this Homemade Tzatziki Sauce you will need: Greek Yogurt You want to use plain, full-fat Greek yogurt. If you use a regular yogurt, it will be too runny and won’t hold up to the cucumber that you add to it. We really like the Fage brand. Cucumber I like to use an English cucumber because the peel is thin and easy to digest. It's also seedless and tends to have less water content than regular cucumbers. Once you shred the cucumber you'll need to drain it to remove any water. Simply add the shredded cucumber to a cheesecloth or a clean, lint-free dish towel and twist to apply pressure to the cucumber. You may need to twist a couple of times to really ensure that the water has been removed. Garlic If you're a huge garlic fan, you could use up to four cloves of garlic for this recipe without it being over the top. I opted to stay in the middle of the road and use two large cloves. Lemon The fresh zing of lemon zest can help brighten any dish as well as enhance the overall flavor. If your sauce is a little too thick, add a little fresh lemon juice until it is the consistency you prefer. Fresh Dill Nothing says summertime like fresh herbs straight from the garden. With its slightly tangy, citrus-like flavor and subtle notes of anise, a little goes a long way. Store-bought dill will also work just fine here. Dried herbs can sometimes have a slightly stronger flavor, so I recommend starting with half a teaspoon at a time and tasting continuously until you reach your desired preference. I love using fresh herbs that I have dehydrated in my favorite dehydrator. Spices We love the savoriness of fresh ground pepper. I find it balances the freshness of the cucumber and pairs perfectly with the garlic. Onion powder adds a subtle flavor of umami and works well with ground pepper. Salt will help to draw out any additional moisture from the cucumber as well as adding flavor. Ingredients 1½ cup plain, full-fat Greek yogurt ¾ cup English cucumber, shredded 2 large cloves garlic, grated 1 ½ teaspoon fresh dill, chopped ½ teaspoon ground black pepper ½ teaspoon onion powder ¼ teaspoon salt Lemon zest Directions Carefully grate cucumber into shreds. Drain the cucumber by wrapping shreds into a dish towel or cheesecloth. Twist tightly until all liquid has been drained. In a medium bowl, combine shredded cucumber with yogurt. Add remaining ingredients and mix well to combine. Serve immediately or store in a covered container in the refrigerator for up to 4 days. If you enjoyed this Homemade Tzatziki Sauce let us know in the comments below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This homemade marinara sauce is full of robust flavor with fresh tomatoes and Italian herbs! Yield: Approximately 2 cups Jump to recipe If you love pizza and pasta as much as we do, then a delicious marinara sauce is always needed. Making a homemade marinara sauce is easy and pretty straightforward, making it perfect for busy weeknight dinners! I like to double or triple the recipe and store it in the freezer for extra busy weeknights. This Homemade Marinara Sauce can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. How do we enjoy this Homemade Marinara Sauce? Meatball Sub Sandwiches and Spicy Stuffed Bell Peppers are two of our quick-dinner favorites. Both recipes freeze beautifully which make them perfect for freezer meal prep! We also use this sauce on homemade pizza dough for a fun and easy lunch. For this Homemade Marinara Sauce recipe, you will need: Tomatoes Fresh, paste tomatoes are best for this sauce. It can seem a little daunting because there are a couple of extra steps, but it's so worth the effort! If you just really need to cut down on the time, you can substitute 28 ounces of crushed tomatoes. Red Cooking Wine A good quality red wine will help give the sauce a slight sweetness that counteracts the acidity from the tomatoes. I typically have a Cabernet Sauvignon on hand for cooking. If you prefer to not use wine or just don’t have any, you can substitute with beef or chicken broth. You can also substitute red wine with a mixture of red wine vinegar and water. You’ll need about ½ cup each. Onions and Garlic I love cooking with fresh onions and garlic. They give such a fantastic umami flavor and a sweetness that pairs beautifully with the acidity of the tomatoes. Basil and Oregano I love growing Oregano in our backyard garden. It's so easy and is very low maintenance. Oregano offers a warm, pungent flavor and basil offers a sweet and fragrant aroma. Both of which enhance the overall flavor of the tomato sauce. Salt and Pepper Two simple, budget-friendly ingredients that offer so much to whatever you put them in. We have added a couple of sweet components to this sauce and now we need to add some saltiness and savoriness to help balance everything out. How to Make Homemade Marinara Sauce You'll need to start by preparing the tomatoes for cooking. Prepare a large bowl with cold water and a couple of cups of ice. Set aside. Fill a large saucepan about halfway full of water. Bring the water to a hard boil. Carefully, add the tomatoes to the boiling water and process for about 20 to 30 seconds. The skins of the tomatoes should begin to wrinkle and peel away from the flesh. Using a slotted spoon, carefully remove the tomatoes from the boiling water and quickly place into the prepared ice water. When the tomatoes are cool enough to handle, remove any remaining skins. Then, remove the core with a knife. To remove the seeds, you can use a food strainer or by using a spoon to scrape the seeds out. When the tomatoes are ready, add them to a stainless-steel stockpot and simmer over low heat for approximately 3 minutes. Next, add in the red cooking wine, herbs, and spices. Continue to simmer over low heat for approximately 15 minutes. Using an immersion blender, carefully pulse the sauce to desired consistency. A countertop blender will also work for this process. Serve immediately or store sauce in the refrigerator for up to 5 days or freeze for up to 3 months. Ingredients 8-10 large Roma tomatoes, peeled, cored, and seeded ¼ cup red cooking wine ½ cup onion, finely chopped 4 cloves garlic, finely minced 2 teaspoons basil 1 teaspoon Italian oregano ½ teaspoon sea salt ¼ teaspoon ground black pepper Directions Add prepared tomatoes to a stainless-steel stockpot and simmer over low heat for approximately 3 minutes. Carefully add in red cooking wine, herbs, and spices. Cover and continue to simmer over low heat for approximately 15 minutes. Using an immersion blender, carefully pulse the sauce to desired consistency. Serve over noodles, meatballs, or as a dip for mozzarella sticks! If you made this Homemade Marinara Recipe let us know how it turned out by leaving a comment below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Jump to recipe Do busy weeknights call for a quick and easy dinner at your house? This creamy pasta dish comes together in about 30 minutes and is full of Cajun flavors with just the right amount of creamy goodness! This pasta dish will rival anything you’ll find in a high-quality restaurant! I am always looking for delicious meals that can either be prepped ahead of time or made quickly. Perfectly sauteed shrimp, spicy Andouille sausage cooked until slightly crisp, and the flavorful blend of spices are what make this dish sing! Fresh shrimp is ideal for this recipe, however, frozen will work as well. We find the texture of frozen shrimp to be a little too chewy, so our preference is fresh. We prefer to use Conecuh sausage because it's local to our area, and they don’t use MSG or any added nitrates. I use a milder spiced sausage, but you can absolutely switch to a hot sausage or simply add diced jalapeños, or increase the amount of crushed red pepper flakes to make this as spicy as you prefer! This dish can handle simple substitutions with no problem. The sauce in this recipe is thick and creamy, coats the pasta perfectly, and adds just the right amount of decadence to balance the spiciness. The key to making this sauce have a smooth and creamy texture is the fresh Parmesan cheese shredded straight off the block. This simple trick will avoid creating a grainy texture. Ready to make this Creamy Cajun Shrimp & Sausage Pasta? Let's get started! Ingredients (Serves 4) ½ pound medium shrimp, peeled, deveined, and cleaned ½ pound Conecuh sausage, sliced 1 tablespoon infused olive oil 12 ounces penne pasta, cooked and drained 1 medium onion, finely diced 1 medium red pepper, finely diced 1 ½ tablespoons tomato paste 3 teaspoons paprika 3 teaspoons garlic powder 1 teaspoon dried thyme 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ½ cup white cooking wine 1 ½ cups homemade chicken stock ¾ cup half & half ¼ cup Parmesan cheese, freshly grated Fresh parsley, chopped Directions In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel lined plate. Add shrimp to pan with residual grease from sausage. Cook shrimp on medium heat for approximately 3-4 minutes or until lightly browned on both sides. Remove shrimp with a slotted spoon and add to plate of sausage. Sauté onion and bell pepper in infused olive oil for approximately 3-5 minutes or until softened. Add tomato paste and seasonings to onion and bell pepper, mixing well to incorporate. Carefully, add white cooking wine and deglaze pan by scraping up any cooked-on bits from the pan. Add chicken stock and allow sauce to come to a boil. Reduce heat to low. Add half & half and continue to simmer on low heat for 5 minutes. Transfer cooked shrimp, sausage, and pasta to the pan. Add grated parmesan cheese. Gently toss to combine well with the sauce. Garnish with freshly chopped parsley. With a little prep work, you can have this Creamy Cajun and Sausage Pasta on your dinner table in no time even on your busiest weeknight! To make this a well-rounded meal, I like to serve this with my Honey Butter Yeast Rolls and my Ranch Roasted Broccoli. If you made this recipe, we'd love to know how it turned out! Leave us a comment down below and tell us what you think. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This creamy soup comes together quickly and is loaded with all of your favorite baked potato toppings! Want to save this recipe for later? Pin it! Ingredients (Serves 8) 2 pounds gold potatoes, peeled and cut into 1-inch pieces ½ teaspoon salt 10 slices thick-cut bacon, cooked and crumbled 1 Tablespoon bacon grease or cooking oil 1 medium yellow onion 1 ½ tablespoons butter ¼ cup flour ¼ teaspoon crushed red pepper flakes 4 cups homemade chicken stock 1 cup reserved starchy potato water 2 cups half and half ½ cup sour cream ½ teaspoon ground black pepper 2 cups sharp cheddar cheese, freshly grated ¼ cup green onions, chopped Directions Soak peeled and cut potatoes in a large bowl of cold water for at least 30 minutes. Drain. To a 6-quart stockpot, add drained potatoes to 4 cups water with ¼ teaspoon salt. Boil for approximately 15-20 minutes or until potatoes are fork-tender. Reserve 1 cup of starchy potato water and set aside. Drain potatoes. To the stockpot, add 1 Tablespoon of bacon grease or cooking oil. Add diced onion to pot and sauté for approximately 3-5 minutes or until onions are soft and lightly golden. Add flour and crushed red pepper flakes to onions and oil mixture. Mix well to combine and cook until lightly golden brown. Carefully, add chicken stock and reserved starchy water. Using a spoon to scrape up any browned bits stuck to the pot. Slowly, add in half and half. Bring to a low, continuous boil, then reduce heat to simmer. Carefully, add in potatoes, sour cream, and ground black pepper. Using an immersion blender, begin mashing potatoes to desired consistency. Add shredded cheese one cup at a time and mix well to combine. Add in ¾ of crumbled bacon and stir into soup. Top soup with remaining bacon and cheese. Garnish with chopped green onions and additional crushed red pepper flakes if desired. Click here to sign up for our newsletter today!

Orange Extract 7-10 Navel Oranges 16 ounces Vodka (80 proof) Jar with a tight sealing lid Lemon Extract 6 large lemons 16 ounces Vodka (80 proof) Jar with a tight sealing lid Directions: Begin by peeling the rind off of the citrus. Carefully slice off any white flesh from the peels as these will be very bitter. Place rinds into the jar and cover with vodka. Tightly seal the jar and shake. For hands-off: Gently shake the mixture daily for 3-6 months. The longer the mixture sits, the more infused the vodka will be. Instant Pot Method: Place an approved trivet into the bottom of your Instant Pot. Add 1 cup of water. Gently place jars into Instant Pot. Using the manual setting, adjust to high pressure for 30 minutes. Allow Instant Pot to sit for a full natural release. Remove the lid and allow jars to sit in pot for 10 minutes. Carefully remove jars and place on a kitchen towel. Do not place jars on the kitchen counter as they could break! Allow jars to come to complete room temperature, approximately 24 hours.