How to Make Homemade Gravy

You might have noticed I didn't post a menu plan for the week. That's because I don't have one. We're visiting my family in West Virginia for the holidays, so my mom is in charge of the menu and I'm helping. I love my mom's cooking!

But I do have a recipe to share, especially with a big holiday meal coming up. I love eating turkey and mashed potatoes covered with gravy. And nothing beats homemade gravy.

I used to buy gravy in a jar. But it is filled with sodium and other non-healthy ingredients. I didn't realize how easy it was to make homemade until my husband's Nana showed me a couple of Thanksgivings ago. Now it's the only kind of gravy I serve - homemade.

Here's what you need:

1/4 cup butter
1/4 cup flour
2 cups liquid - I use chicken, turkey or beef broth unless I have drippings from cooking the meat
salt and pepper to taste

That's it! Only 3 ingredients plus seasonings!

Start by melting the butter in a skillet over medium heat.

Add the flour and whisk until completely smooth.

Keep stirring with the whisk until the mixture begins to bubble.

Now gradually at the broth, a little at a time, whisking all the while.

You don't want any lumps at all, so keep whisking until all the flour mixture is incorporated.

Turn up the heat just a little and cook until the gravy starts to bubble. Keep whisking. You'll feel it starting to thicken because it will be a little harder to whisk.

When your gravy reaches the desired thickness, remove from the heat and stir in salt and pepper to taste. I cook mine until the gravy coats the back of a spoon without all of it dripping off.

Serve with your favorite meat and potatoes or use in recipes that call for gravy. This recipe makes about two cups. It will keep in the fridge for up to a week. Simply reheat on the stove.

Tilapia Po'boys

My family loves tilapia, so I'm always trying to come up with new ways to prepare it. I thought, why not in a sandwich? This po'boy-style sandwich with Creole slaw fits the bill perfectly.

The first thing you need to do is make the slaw. It needs a few hours to sit so the flavors can blend. You'll need:

1/3 cup mayonnaise
2 TBSP cider vinegar
1 TBSP milk
2 teas Creole seasoning (I use homemade, see the recipe below)
1/4 teas celery seed
2 cups cole slaw mix

Blend the dressing ingredients in a bowl. Stir in the cole slaw mix and mix well. Cover and refrigerate for 2-3 hours.

For the tilapia fillets, you'll need:

4 tilapia fillets
1/2 cup flour
1/2 cup cornmeal
1/2 TBSP Creole seasoning
2 eggs, beaten
coconut oil for frying

In a shallow dish, combine the flour, cornmeal and Creole seasoning. Place the beaten eggs in another shallow dish. Dredge the tilapia in the flour mixture, then dip into the eggs, then back into the flour mixture. Allow to rest on a baking sheet for about 10 minutes.

Heat the coconut oil in a large skillet. Fry the tilapia fillets for 3-4 minutes on each side until done. You can tell if they're done if the fish flakes easily with a fork.

Drain on paper towels.

Assemble the sandwiches on crusty French rolls. I placed the fish fillets, then tomatoes and pickles, then a generous helping of Creole slaw.

To make homemade Creole seasoning just blend together:

2 TBSP paprika
2 TBSP garlic powder
1 TBSP onion powder
1 TBSP black pepper
1 TBSP dried thyme
1 TBSP dried oregano
1 TBSP sea salt
cayenne pepper to taste, up to 1 TBSP

Homemade Ketchup

Last week we invited the singles' Sunday school class from our church over for a cook out. We provided the meat (chicken, hot dogs and brats) as well as buns and condiments.

I was sure I had a bottle of ketchup in the cupboard, but when I went to get it, there was no ketchup to be found. Instead of making an extra trip to the grocery store, I decided to make some from scratch. I used this recipe by Gina at Skinny Taste and tweaked it a little.

I didn't announce that the ketchup was homemade, I simply poured it into a squeeze bottle and set it out with the rest of the condiments. At the end of the evening someone asked me what brand of ketchup I had used and why it was in a plain, unlabeled bottle. Confession time! When I shared that the ketchup was homemade, everyone was amazed. It was so good, no one even guessed.

Here's what you need:

1 can (6 oz) tomato paste
1/2 cup white vinegar
1/4 cup honey or brown sugar
1/4 cup water
1/2 teas salt
1/2 teas onion powder
1/4 teas garlic
pinch of cloves
pinch of nutmeg
tiny pinch of cayenne pepper

In a saucepan, whisk the ingredients together until smooth. Cook over medium heat for about 20 minutes, stirring often. You really don't want to skip the cooking step because it helps the flavors blend together nicely.

Cool and store in the fridge.

Southwest Rub and Marinade

I love the flavors of Southwestern food. Some people refer to it as Tex-Mex. Whatever you call it, it's good!

I love having this seasoning blend on hand for a variety of dishes. It can be used a rub for chicken, beef or pork before grilling. It can be added to a marinade for a Southwestern flair or used to season fajitas and tacos. I sprinkle it over corn or potatoes - even scrambled eggs! That's a lot of uses for one seasoning blend!

However you choose to use it, it's simple and flavorful. Who doesn't like that?

Just mix 2 TBSP each cumin, garlic powder and dried oregano with 1 TBSP each chili powder and sea salt. Store in an airtight container.

The basic recipe is 2 parts cumin, garlic powder and oregano to 1 part chili powder and sea salt. So you can make as much as you want to have on hand. Simple, huh? And if you like your Southwestern food a little spicier, add more chili powder to your taste.

To make an easy marinade using this blend, here's what you need:

1/2 cup water
1/4 cup olive oil
1-2 TBSP lime juice

1 TBSP Southwest rub blend

Pour all the ingredients into a plastic Ziploc bag. Smush it around until the seasonings and liquids are well combined.

Add the meat and make sure all the pieces are coated. Allow to marinate for a few hours or overnight. You can freeze the meat in the marinade for later, too. Just thaw in the fridge overnight.

This recipe will coat about a pound of meat well. Double the recipe and use a bigger Ziploc bag for more meat.

Make Your Own Cooking Creme

About a year ago, Kraft came out with a product line of cream-cheese based cooking cremes. Some of the flavors included Italian Cheese and Herb, Santa Fe Blend, and Savory Lemon and Herb. I have to admit, I was tempted to try them. Who wouldn't like creamy dishes with the yummy flavor of cream cheese? Until you read the list of ingredients and see all the preservatives and yucky stuff that have been added.

When I read SnoWhite's great idea for making your own cooking creme, I knew I'd found a great alternative. And I finally put her idea to the test this week. I have to say the results were amazing!

Here's what you need:

1 pkg (8 oz) cream cheese, softened
1/2 cup chicken broth

In a small saucepan, combine the cream cheese and broth. Stir over low heat until the cheese is melted.


Yep, that's it! Two ingredients! Now, you spice it up to match whatever flavor you're looking for.

If you want an Italian flair, add 1 TBSP Italian herbs and a few dashes of grated Parmesan cheese.

For the Southwest flavor, stir in 1 TBSP taco seasoning or a couple of teaspoons of taco sauce. A squeeze of lime juice can finish it off.

Add lemon zest and a TBSP of lemon juice plus some herbs for sauce with a tangy twist.

You can easily match Kraft's flavors with some creative combinations of your own without the extra ingredients that you don't need!

Make Your Own Taco Seasoning

I've been trying to make my own seasoning mixes now for a while, and I've finally found a taco seasoning blend we all like. My children aren't big fans of spicy foods, so I always have to take that into consideration when whipping up taco seasoning. If your family prefers more heat, add more chili powder and a little cayenne.

Here's what I use:

1/4 cup minced onion
2 TBSP sea salt
2 TBSP chili powder
1 TBSP corn starch
1 TBSP garlic powder
1 TBSP cumin
1 1/2 teas dried oregano

Mix up all the ingredients and blend well. Store in a jar or airtight container. To make tacos, start with 1 tablespoon seasoning mix per pound of meat. If that's not spicy enough for you, add a little more, up to another tablespoon.

I also use this mix any time taco seasoning is called for in a recipe, like taco soup or nachos.

West Virginia Hot Dog Sauce

Where I grew up, hot dogs were always served with hot dog sauce - a mixture of ground beef, tomato sauce and spices. I'd never heard that kind of sauce called anything else until I moved to the Deep South. Down here hot dog sauce is called chili. But to my mind, chili is supposed to have beans. Hot dog sauce does not. Aren't regional names for the same thing fun?

Here's what you need:

1 lb ground beef or turkey
1/2 onion, chopped (or you can sub minced onion)
1 can(15 oz) tomato sauce
1 1/2 teas chili powder
1 teas salt
1 teas pepper
1 teas garlic powder
1 teas sugar
dash of cayenne pepper (more if you like a little heat)

Place the ground beef and onions in a sauce pan and cover with water.


Bring to a boil, breaking up the meat into small bits. The water helps break down the meat, too, so you end up with a finely ground meat. No big chunks allowed! Cook until the meat is no longer pink.


Drain the water from the pan. Add the remaining ingredients. Simmer for about an hour until thickened. It will cook down, so add a little water if it gets too thick. You don't want burned hot dog sauce!


It's best to make this sauce a day or so ahead. Just pop in the fridge. The spices have a chance to blend nicely and give a wonderful flavor to the sauce. You can easily freeze into smaller portions, too. Simply thaw in the fridge and heat up in a sauce pan.

Easy Blender Salsa

I love homemade salsa. The jarred stuff just tastes...well, jarred. I have a fresh salsa recipe that I love. And if you like something a little different from traditional tomato and pepper salsa, this cucumber salsa is the way to go.

But lately tomatoes have been crazy expensive around here. So I found an alternative to using fresh tomatoes. Instead I used canned fire-roasted tomatoes. And the results are just wonderful!

One of the things I love about making my own salsa is that I control the spiciness. And since my family doesn't like spicy, we skip the jalapenos and use green bell pepper instead. You, however, can use whatever level of spicy pepper you like.

Here's what you need:

2 cans fire-roasted diced tomatoes (15 oz each)
1 small can pickled jalapenos, drained (I substitute a small green pepper, chopped)
2 TBSP dried minced onion
1 teas garlic powder
1/2 teas cumin
1/4 cup chopped cilantro
lime juice to taste
salt to taste (I usually don't add salt because the chips I eat with the salsa are salty enough)

Toss all the ingredients into a blender. Pulse until the salsa has reached the desired consistency. This will probably only take a few seconds. While I adore chunky salsa, this recipe is better when it's pureed, like the kind of salsa you'd get at a Mexican restaurant

Now, a word of caution. This salsa does get watery the longer it sits. The solution to that is to eat it quickly. And that most likely won't be a problem, considering how yummy it is. Enjoy!

Homemade Barbecue Sauce

I'm trying to make more convenience items from scratch, and I've played with some BBQ sauce recipes. It's been really hard for me, because I love Sweet Baby Ray's. But this recipe tastes very similar and I'm satisfied with it!

It couldn't be simpler. Just stir the ingredients together and simmer!

Here's what you need:

2 cans (15 oz each) tomato sauce
1/3 cup molasses
1/3 cup white vinegar
2 TBSP brown sugar
1 TBSP mustard
1 1/2 teas garlic powder
1 1/2 teas onion powder
1 teas sea salt
1/2 teas chili powder
liquid smoke, adjusted to taste

Whisk all the ingredients together in a saucepan. Cover and simmer for an hour or more, stirring occasionally. Adjust seasonings to taste. Cool and store in the fridge.

I put my sauce in squeeze bottles for ease of use. Mr. Lego loves BBQ with fries or chicken nuggets and on sandwiches. This sauce wins his stamp of approval!

Cheesy Chicken Lasagna

I found this recipe about a year ago on a blog and filed it away to try someday. Well, someday has come, but now I can't remember whose blog this recipe was posted on! I should have known better than to think I could remember. I can't even remember what I wore yesterday! Ugh!! So ten lashes with a wet lasagna noodle for me for not giving credit where it is due.

Now on to the recipe.

This was such a wonderful change from traditional lasagna. But like regular lasagna, it's even better the next day! Even my picky eater loved it and had seconds.

Here's what you need:

8-10 lasagna noodles, cooked and drained
2 cans evaporated milk
1 pkg ranch dressing mix (I make my own, see below)
3 cups cooked shredded chicken
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese

In a saucepan, combine the canned milk and dressing mix. Stir over low heat until the dressing mix is dissolved. Add the chicken and simmer for 25 minutes, stirring often. The mixture should thicken up a bit. You can do this step early in the day if you want to.

To assemble, grease a 9x13 pan. Cover the bottom of the pan with noodles. Layer half the chicken mixture and half the cheeses over the noodles. Repeat layers. Bake at 350 degrees for 30-40 minutes. If you like your cheese a little browned and crispy, like I do, go for the longer time. Let sit for 10 minutes before cutting.



To make your own ranch dressing mix, here's what you need:

1 TBSP dried chives
1 TBSP dried parsley, crushed up
1 TBSP dried dill weed
2 teas onion powder
1 1/2 teas garlic powder
1 teas sea salt
1/2 teas ground black pepper

One tablespoon of this mix equals one envelope of the store bought stuff.

To make ranch dressing, combine 1 TBSP mix with 1/2 cup mayo and 1/2 cup sour cream. Add milk until the dressing is the consistency you want. Store in the fridge.

Homemade Chocolate Sauce

I can't find my camera. Which means I don't have yummy pictures to share. My camera is always in the kitchen or by the computer. I can't find it in either place. Or anywhere else. I am very sad.

I think I'll go eat some ice cream with homemade chocolate sauce to cheer myself up. My Aunt Peg shared it with my mom years ago so I grew up eating it on ice cream. Hershey's syrup? Chocolate water compared to this sauce! You'll love it and you probably already have the ingredients in your kitchen.

Here's what you need:

1 can (14 oz) sweetened condensed milk
1/4 cup butter, melted
1/4 teas salt
1/2 bag chocolate chips
1 teas vanilla
1/4 cup water

In a sauce pan, combine the milk, butter and salt. Bring to a boil. Stirring constantly, boil for one minute. Remove from heat. Add chocolate chips and vanilla, stirring until the chips are completely melted. Add the water and stir until smooth. Serve over ice cream.

Or you can just eat it with a spoon and skip the ice cream all together!

Homemade Seasoned Salt

I've been trying to make things from scratch as much as possible this year. So I thought, why not try my hand at making my own seasoning blends? So I played around with some seasoned salt blends and this is what I came up with.

In a blender or food processor, combine the following:

5 TBSP coarse sea salt
2 TBSP dried parsley flakes
2 1/2 teas paprika
1 teas dry mustard
1 teas dried thyme leaves
1/2 teas garlic powder
1/2 teas curry powder
1/2 teas onion powder
1/2 teas celery seed
1/2 teas dried oregano
1/8 teas dill weed

Blend until all the spices are about the same size particles. Pour into a shaker container and use in any recipe that calls for seasoned salt. I love to sprinkle this on french fries and other potato dishes. It's also very good on pork chops and chicken.

Make your own taco sauce

One of my New Year's goals was to make more things from scratch instead of buying prepackaged and canned foods. I've been searching the internet for recipes for crackers, sauces, condiments, you name it.

I found several recipes for homemade taco sauce and combined them to create my own blend. It's so simple and frugal that I had to share it with you.

Here's what you need:

8-oz can tomato sauce
2 teas dried minced onion
1 teas cumin
1/2 teas chili powder
1/2 teas garlic powder
1/4 teas salt

In a small bowl, whisk the ingredients together until well-blended. Let sit in the fridge for several hours or overnight -the longer, the better. This will keep in the fridge for a week or so.

Adjust the seasonings to your family's tastes. This one is rather mild, but a teaspoon more of chili powder would kick it up a notch. Enjoy!