Classic Basil Pesto

From Epicurious.  I just used one pack of fresh basil from the store, and then made a half recipe.

4 cups fresh basil leaves (from about 3 large bunches)

1/2 cup olive oil

1/3 cup pine nuts

2 garlic cloves

1/4 cup freshly grated Parmesan cheese

1/4 cup freshly grated pecorino Sardo or Parmesan cheese

1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Ranch Dressing From The Barn Door, San Antonio

I used Egg Beaters, and it was a bit thicker than theirs, but I think it turned out very well.

Makes 12 (2-tablespoon) servings
Ranch Dressing:
1 cup mayonnaise (recipe follows)
3 1/4 ounces buttermilk
1 rounded teaspoon granulated garlic
1 teaspoon onion powder
3/4 teaspoon dried parsley
Pinch or two of dried dill weed
Scant 1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon sugar
Mayonnaise:
1/4 teaspoon dry mustard
1/8 teaspoon salt
1 egg (see Note)
2 teaspoons white vinegar
1 cup vegetable oil (or other mild-flavored oil such as canola)

For Mayonnaise: Combine the dry mustard, salt, egg and vinegar in the bowl of a food processor or blender. If using a blender, remove the center of the lid.
Begin blending, then slowly add the vegetable oil through the feeding tube until the mixture is smooth and thickened. Leave the mayonnaise in the processor or blender and proceed with preparing the dressing.
For Ranch Dressing: Mix mayonnaise, buttermilk, granulated garlic, onion powder, dried parsley, dill weed, salt, white pepper and sugar until well blended. Transfer to a container, cover tightly and refrigerate up to 4 days.
Note: The restaurant uses a pasteurized egg product to ensure safety. Raw eggs

Read more: http://www.mysanantonio.com/life/food/restaurants/article/The-Barn-Door-s-Ranch-Dressing-3600104.php#ixzz21ERdesPX

Simple Balsamic Vinaigrette Dressing

I have another one I posted awhile back. I think I like this one better. The other one is awfully tart with the dijon mustard; this one has sugar in it. From cruets.com.

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup tablespoons olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Honey-Lime Vinaigrette

From TheYummyLife.com
Similar to my Honey Garlic dressing, but subbing lime for garlic.

1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup canola oil

Directions
3 EASY WAYS TO MIX THE DRESSING:
--In a blender. Add everything except the 2 oils to the blender and mix until combined. With the blender running, add the oils in a thin stream through the hole in the blender lid. Blend until well mixed.
--In a bowl. Whisk together everything except the 2 oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

Happy Hot Dog Relish

From Taste of Home. Rather addictive. We ate it with turkey dogs.

1 medium onion, chopped
1 tablespoon olive oil
1 cup whole-berry cranberry sauce
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1/2 cup sauerkraut, rinsed and drained

In a small saucepan, saute onion in oil until tender. Add the cranberry sauce, mustard, sugar, garlic powder and pepper sauce. Cook and stir for 5-10 minutes or until cranberry sauce is melted. Add sauerkraut; heat through. Yield: 1-1/2 cups.

Romano-Dill Dressing

1 c. mayonnaise (low fat is fine)
2/3 c. milk (I used skim)
1/4 c. romano cheese, grated
3 cloves garlic, minced
1 tbsp. dried dill weed
Salt and pepper
Mix in food processor. Refrigerate.

Black Bean Salsa Chili

From Cooking Light. I took a picture of the chili on the stove, and took a picture of the topping separately so I could do it before guests arrived so they wouldn't think I was cuckoo for whipping out my camera at the table. I did add a little extra turkey. The corn you see in the chili was in the salsa that I chose.

• 2 (15-ounce) cans black beans, rinsed, drained, and divided
• 2/3 cup water
• 1 tablespoon dark brown sugar
• Cooking spray
• 1/2 pound ground turkey
• 1 cup chopped sweet onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 3 sweet hickory-smoked bacon slices, chopped
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• 1 1/2 cups mild salsa
• 3 tablespoons tomato paste
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• 1 teaspoon fresh lime juice

Preparation

1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.

2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.

3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.

4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.

Salsa Mexicana De Maiz Y Frijoles Negros

1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1/2 cup chopped green onion
1 can chopped green chilies
1 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp fresh cilantro, chopped
1/4 tsp garlic salt
1/8 tsp cayenne
Baked Tostitos Scoops (or your favorite chips) if you plan to use as an appetizer

In a medium bowl, combine beans, corn, chilies, lime juice, olive oil, cilantro, garlic salt, and cayenne. Cover and refrigerate 1-12 hours. Serve cold on fish, tacos, or tortilla chips.

Balsamic Vinaigrette Dressing

The olive oil solidifies in the fridge, so get the dressing out of the fridge at least 15 minutes before you plan to use it.

2 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 tsp brown sugar
½ tsp garlic, minced
½ tsp salt
¼ tsp black pepper
¾ cup olive oil

Mix.

Pepper Cream Gravy

I forgot to add the chives before the picture, and I just ate the rest of the gravy, so it's too late for another picture. Sorry.

1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh chives

Melt 1 tablespoon butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add 1 cup milk, 1/2 teaspoon pepper, and 1/4 teaspoon salt; stir with a whisk. Bring to a boil; stir constantly. Reduce heat, and cook 5 minutes, stirring occasionally. Serve gravy on mashed potatoes wtih garlic; sprinkle with chives.