Aioli and Sauce Roundup

It was suggested that I put together a roundup of all my recipes that had an aioli or some other kind of sauce in it, so I thought, why not?  Click on the picture to link to the recipe.

gorgonzola slider

blk bn quesadilla

bourbon sliders1



This is a great sauce because it uses a sour cream base instead of mayo.

fish cakes


Awesome with poached or pan-seared Salmon, on top of a baked potato, or just as a dip.

Weekend Potluck, Foodie Friday, Flash Friday, TGIF, The Party Bunch, Blog Strut, Super Saturday, Saturday Spotlight, Strut Your Stuff, Saturday Show & Tell, Serenity Saturday, Show Stopper Saturday, Your Great Idea,

Slow Cooker Chicken Parmigiana Sandwiches

I’ve been working nights so slow cooker suppers have been a life saver when it comes to making sure my boys get a good meal. Needless to say I’ve been scouring the net for new crock pot ideas. I came across this idea and fell in love with it. Anything I can throw into the slow cooker and know that the boys are going to like it, works for me. All they had to do was assemble their sandwiches when they were ready to eat.


Slow Cooker Chicken Parmigiana Sandwiches

4 boneless, skinless chicken breasts

2 cans (15 oz. ea.) tomato sauce

1 can  (15 oz.) diced tomatoes with juice

12 oz. tomato paste

2 cups sweet, yellow onion, finely diced

1 T (or 2 cloves) garlic, minced

1/2 tsp dried parsley

1/2 tsp oregano

2 bay leaves

4 T fresh basil, chopped fine, or 1 tsp dried

salt & pepper, to taste

sliced or shredded mozzarella cheese

grated Parmesan cheese

6 hard rolls

1. Start slow cooker on low heat and spray with cooking spray. Place chicken inside.

2. Mix together tomato sauce, diced tomatoes, paste, garlic, onions, and herbs. Stir until well combined. Pour over chicken and turn to coat.

3. Salt and pepper to taste. Cook on low 6 hours.

4. Shred the chicken using two forks. Replace back into slow cooker and stir everything well.

5. Slice hard rolls and lightly toast, if desired. *They’re awesome with a little bit of butter. Use tongs or slotted spoon to portion out the chicken onto the rolls, tapping off excess sauce. Top with cheeses.

Melt in Your Mouth Monday, Marvelous Mondays, What’d You Do This Weekend?, Meal Plan Monday, Monday Funday, Motivate Me Monday, Inpiration Monday, Inspire Me Monday, Mix it up Monday, Making Monday, Titus 2 Tuesday, Tuesdays at Our Home, Totally Tasty Tuesdays, Tasty Tuesdays, Tasteful Tuesdays, Two Cup Tuesday, In & Out of the Kitchen, Time to Sparkle, Simple Supper Tuesday, Tuesday’s Table, Create it ir Bake itCast Party WednesdayWake Up WednesdaysLovely Ladies LinkyWow Me WednesdayLinky PartyWednesday WhatsitShow & Share WednesdayCreative WednesdayLink PartyFull Plate ThursdayProject StashThriving ThursdayTasty ThursdayFantastic ThursdayBlog StrutGet Him FedWeekend PotluckFoodie FridayFlash FridayTGIFThe Party BunchSuper SaturdaySaturday Spotlight, Strut Your StuffShow & TellSerenity YouShow Stopper SaturdayYour Great IdeasRandom Recipe RoundupSunday Show OffA Bouquet of TalentThink Pink SundayBewitch MeDIY Sunday, Nifty Thrifty,


Spanish Style Red Snapper

This fish dish (aha, that rhymed) was such a hit right off the bat that none of us can wait until I make it again. Even Number Two had two servings! Similar to a Veracruz-Style fish but without any jalapenos or raisins, but you could easily add what flavorings you think you’d like. I wasn’t too keen on the raisins, but if I’d had any pepper I probably would have added them. Either way, this came out awesome.


Spanish Style Red Snapper

4 lbs red snapper fillets

1/4 cup EVOO

1/4 cup onion, finely chopped

2 or 3 garlic cloves, minced

1 (15 oz) can of diced tomatoes

1/3 cup chicken broth, divided

1/4 cup sliced green olives, pitted

2 T drained capers

1 tsp oregano

2 bay leaves

1. Preheat oven to 425*. Grease baking dish and pour 1/3 cup of chicken broth into the bottom. Arrange fish in pan (skin side down) and set aside.

2. Drain tomatoes but reserve the juice. Using a masher or fork, crush tomatoes to a coarse puree (is ok if it’s still a little chunky). Drain again and reserve all the juices together.

3. Heat oil in heavy skillet over medium-high heat. Add onion and stir for a minute. Add garlic and stir another 30 seconds. Add tomato puree, bay leaves, oregano, and reserved juice. Combine and cook for a few minutes.

4. Add broth, capers and olives. Salt & pepper to taste. Cook a few more minutes until thickened or mixture is heated through.

5. Spoon over fish and bake for about 18 minutes, or until fish is just opaque in the center.

Marvelous Monday, What’d You Do This Weekend?, Meal Plan Monday, Monday Funday, Motivate Me Monday, Inspiration Monday, Inspire Me Monday, Mix it up Monday, Making Monday, Titus 2 Tuesday, Tuesdays at Our Home, Totally Tasty Tuesdays, Tasteful Tuesdays, Two Cup Tuesday, In & Out of the Kitchen, Time to Sparkle, Simple Supper Tuesday, Tuesday’s TableWake Up WednesdayLovely Ladies LinkyWow Me WednesdayWednesday WhatsitsShow & Share WednesdayFull Plate ThursdayThe Project StashFantastic ThursdayThriving ThursdayTasty ThursdayBlog StrutFriday FlashWeekend PotluckFoodie FridayFeed Me FridayTGIFThe Party BunchWeekly CreativeGet Him FedSuper SaturdaySaturday SpotlightStrut Your StuffSat Show & TellSerenity You, Show Stopper Saturday, Your Great IdeaRecipe RoundupSunday Showoff, A Bouquet of TalentThink Pink SundayBewitch Me, DIY Sunday, Nifty Thrifty Sunday,

Creamy Dijon Chicken and Mushrooms over Linguine

This was amazing. I mean it. Like something you’d get at a restaurant. And believe me I am not tooting my own horn here because this is not my recipe; I only adapted it a bit. And truthfully, once you try this you will be able to see how much more adapting you could do, such as mascarpone or parmesan or something along those lines for something a little bit more alfredo. But this was good. Really, really, really good just the way I made it.

creamy dijon 2

Creamy Dijon Chicken & Mushrooms over Linguine

4 boneless, skinless chicken breasts

salt & pepper


1/2 cup white wine

2 cups heavy cream

3 T Dijon mustard

4 cloves garlic, minced

2 tsp tarragon

1-2 cups sliced mushrooms (your choice)

1/4 cup sliced almonds, toasted

1 pkg linguine noodles, cooked according to package directions

1. In a skillet over medium-low, heat EVOO. Salt and pepper both sides of the chicken. Cook with garlic until done. Remove and set aside.

2. Deglaze the skillet with the wine. Allow to simmer for a few minutes, until liquid is reduced by half.

3. Pour in heavy cream, dijon mustard, tarragon, and additional salt & pepper, if desired. Combine well and simmer about 4 minutes, until thickened slightly.

4. Replace chicken in the cream sauce and add the mushrooms. Cover and simmer for about 10 minutes.

5. Cook and drain pasta. Serve chicken and mushrooms with sauce over noodles. Sprinkle toasted almond slivers over the top of each serving.

*Remove lid from skillet and let stand a few minutes if you want the sauce to be a little thicker.

Cast Party Wednesday, Wednesday Extravaganza, Wake Up Wednesdays, Two Girls & a Party, Full Plate Thursday, Thursday’s Treasures, Foodie Friday, Get Him Fed, TGIF, Weekend Potluck, Saturday Spotlight, Strut Your Stuff, Feed Me Friday, Super Sunday, Super Saturday, Marvelous Mondays, Melt in Your Mouth Monday, What’d You Do This Weekend?,


Salsa Verde

Hey everyone! A real quick update for you: I’ve been on a little vacay this week down on the island so today’s post will be the last one until next week. Now on to the main attraction….

I love salsa verde but until recently I had no idea exactly what it consisted of or how easy it was to make. This is another recipe by the fabulous Yvonne – click her name to link to her blog/web site which will also provide you to a link to her FB page. She is a wonderful chef and I couldn’t help sharing this recipe after I attended another one of her cooking shows and then tried to make the salsa myself.

As you can see here I put the salsa on some fish tacos but the options are limitless for what you can eat this salsa with.


Salsa Verde

1 lb tomatillo, peeled, washed and quartered

1 white onion, peeled and quartered

4 cloves garlic, peeled

2 jalapeños, seeds and membranes removed

2 tsp cumin

1 tsp salt

1/2 cup cilantro (no need to chop)

1/2 lime, juiced


1. Heat oven to 400*.

2. Place quartered tomatillos and onions, jalepenos and whole garlic cloves and place on lined cookie sheet (parchment paper is best but foil will do). Bake until tomatillos are soft, about 20 minutes.

3. Allow a few minutes out of the oven to cool and then place in a food processor with the rest of the ingredients and pulse.

4. Cool in refrigerator until ready to eat.

5. Enjoy!

Sugar BlossomsTuesdays Table, In & Out of the Kitchen, Simple Supper Tuesday, Marvelous Mondays, Melt in Your Mouth Mondays, Wednesday Extravaganza, Cast Party Wednesday, What’s in Your Kitchen, Two Girls and a Party, Tasty Tuesdays,

Bourbon BBQ Sliders with Garlic Aioli

Oh my, these little sammies were sooooo very good. I must tell you now that 1 pound of ground beef will only yield 10 (2 oz. each) burger patties, and 10 sliders is just not enough for the four of us. So if you decide to make these awesome sliders, make 2 lbs! The recipe for the bbq sauce and the aioli is plenty for twice the patties. All you have to do is saute a little extra onion, garlic, and peppers.

This recipe is in 3 parts, so I am going to start with the aioli since it will need some time to chill. I recommend any recipe that has lots of mayo in it to refrigerate as long as possible so all the flavors can infuse and there won’t be an overwhelming mayo taste.

bourbon sliders1

Garlic Aioli

1/2 cup mayo

1 T fresh lemon juice

1/2 jalapeno pepper, minced

2 cloves garlic, minced

Combine all the ingredients and refrigerate. *If you have an immersion blender I recommend giving this mixture a quick blending to really get those pieces of jalapeno and garlic minced as much as possible. Also this helps blend all the flavors real well.

Bourbon BBQ Sauce

1 onion, minced

1 jalapeño pepper, minced

2 cloves garlic, minced

1 cup BBQ sauce

1/4 cup bourbon

1/4 cup brown sugar

Chop up the veggies as fine as possible. If you don’t like much pepper you can use just the leftover half from the aioli. Saute in EVOO and allow a few minutes to cool. Only use about 3/4 of this onion mixture and reserve the rest for the meat.

Combine the onion mixture with the bbq sauce, the bourbon, and the sugar. Taste and add more sugar or bourbon as needed.

Set aside.

bourbon sliders2

Bourbon BBQ Sliders

1 lb. lean ground beef

1/4 of the onion mixture you made for the bbq sauce

1 pkg fried onion crisps

1 pkg Hawaiian sweet rolls

Add the remaining onion mixture with the meat and combine well. You can even add a few tablespoons of the Bourbon BBQ sauce to the meat but not too much or your burgers will not stay together.

Grill burgers and toast the rolls.

Assemble your slider by putting a small dab of aioli on the bottom portion of the roll, then a patty, topped with a dab or two of bourbon bbq sauce and some fried onions. Place top half of roll on top and enjoy!

Wednesday Extravaganza @ Hungry Little Girl, Cast Party Wednesday @ Lady Behind the Curtain, What’s in Your Kitchen @ Kitchen Meets Girl, Tuesday’s Table @ Love in the Kitchen, Simple Supper Tuesdays @ Hun, What’s for Dinner?, In & Out of the Kitchen @ Feeding Big, Full Plate Thursday @ Miz Helen’s Country Cottage, Thursdays Treasures @ Food Done Light, Foodie Friday @ Simple Living and Eating, TGIF @ A Peek Into My Paradise, Weekend Potluck @ The Country Cook, Saturday Spotlight @ Angel’s Homestead, Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms, Marvelous Mondays @ This Gal Cooks.