As Promised

Here is the picture of the Honey Mustard Marinade in it's glorious overcooked form... check out the glaze on that pan, it's wicked.

Cilantro Pesto

1 bunch cilantro
3 cloves garlic
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. pine nuts (or walnuts)

Wash cilantro, dry. Mix ingredients in food processor until smooth. Chill and serve with fish or pasta as sauce or as a vegetable dip.

Basic Cheese Sauce

Ingredients:

1/4 c flour

1/4 c butter

2 c milk/chicken stock

2 c cheese (I used cheddar)

salt/pepper/garlic to taste

Directions:

Melt butter in a sauce pan over medium heat. Stir in flour and brown until lightly brown and well blended. Slowly add half of the COLD milk or stock stirring, then add cheese and stir until melted. Thin out the remainder of the sauce to your desired thickness using remaining liquids.

This can be used to make awesome scalloped potatoes which will be posted tomorrow!

Honey Mustard Merinade

1/2 cup Best Foods Mayo
1/4 cup French's Yellow Mustard
1/4 cup Whole Grain Mustard
1/2 cup Honey
1 tablespoon rice wine vinegar (leave out if using for dip)
1 dash kosher salt or sea salt
1/2 tsp cayenne pepper

Mix together in a bowl, cover tightly and chill.

Quickie Alfredo Sauce

this picture is curtosy of google...thank you google

Ingredients:

1/2 cup cream cheese

1 cup heavy cream

3 tbsp freshly grated Parmesan cheese

1 clove of garlic

1 tbsp pepper

1/2 tsp salt

3 tbsp dry parsley or 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.

(I have no idea where this recipe came from originally but I got it from a hand written note on the side of a newspaper column stuck in the pages of a family cookbook- it's tasty and easy)