For those who can’t get enough of succulent bacon, now you can enjoy your favorite foods with a sprinkle of bacon salt. This one-of-a-kind condiment captures the sweet and salty taste of bacon with a hint of heat at the end for a truly unique taste experience.
Kyle
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Blueberry season is very important for our family. Specifically, wild blueberries. The adventure usually begins in early August when wild blueberries first start appearing in stores and markets. My husband Josh begins by getting a base price for an 11-quart wood basket. The prices start higher when the berries first come out and over the course of the month, gradually come down. It’s a tricky game to play. You want to get the optimal value, but if you wait too long, you miss out completely and you’re out of luck until the following year – which means you’ll have fewer berries with which to make this homemade blueberry jam.
Josh takes his wild blueberry game very seriously. In 2017, he went so far as to drive over to the food terminal with our one-month-old son to get his annual bulk buy (while I got an hour of sleep).
We love our wild blueberries.
Now to be clear, I love all blueberries. They are powerhouses of antioxidants, protecting us from free radical damage, whether it be from the sunshine or from the stress we create in our own minds. There is, however, some extra power in the wild variety.
Wild foods, like wild blueberries, need to be able to sustain themselves in the wild without the help of farmers or person-made fertilizers. Compared to their cultivated counterpart, wild blueberries have a higher concentration of the antioxidant anthocyanin and therefore have a greater antioxidant capacity per serving than the cultivated variety. These antioxidants, as part of the diet, possess anti-inflammatory and anti-cancer properties, and they’re also noted for their benefit in preventing cardiovascular disease. My favourite benefit of antioxidants is their natural sun-protection abilities – eating wild blueberries in the summer can be protective against the damaging rays of the sun.
Don’t be fooled by labels on frozen berries in stores. You’d be hard-pressed to find true wild blueberries for sale in mass quantities. Recently, a Canadian food store changed their misleading labelling on frozen blueberries from wild to “cultivated high bush”.
True wild blueberries are the berries you’ll find at your local market for a short time each summer, often selling from eight dollars to 12 dollars per quart. They grow in the wild, usually on rocky outcrops, are labour-intensive, and time-consuming to harvest. They are also worth every penny when we consider the nutrients and flavour punch of each little gem of goodness.
Again, I will take blueberries in any chemical-free form. This summer I have even begun my blueberry growing adventure. As I write this, my family of three has indulged in a generous harvest of eight berries.
The best way to eat blueberries is, of course, by the handful. Second, I’ll take them in a smoothie, a muffin, topping some homemade ice cream, in a raw cheesecake, or a crumble, and these dehydrated blueberry ‘pancakes’ are a winner all around.
And for the sake of today, and for the sake of the two boys I share my house with, I will add jam to the list of favourites. There’s a small part of me that dislikes taking something so fresh and nutrient powered and cooking it down, as you do with a jam. But there’s a bigger part of me that just can’t buy sugar-laden jam, a sweetener with sugar and fruit concentrate in the store. So, even though I’m still on my pause from added sweetener in my life, I did make this jam for the boys to enjoy.
I love this recipe because it’s so easy to make, is free of refined ingredients and you get to control the consistency.
Click here to get access to my Jam and Thumbprint Cookie Recipes
Pectin is part of what gives jam that jelly/jammy sticky texture. It’s what holds jam together. Commercial store-bought packets of pectin are actually dextrose, a sugar derived from corn, one of the most genetically modified crops on the planet. So, I prefer to use an original whole source in my jam – apples. Blueberries also happen to be quite high in pectin as well, so that makes this a super jam-friendly berry.
My blueberry jam recipe below is not shelf-stable. It’s what I’d call a freezer jam. You can make loads, but your best bet is to store it in the freezer. In order to make a jam truly shelf-stable, you do require a lot more sugar than I want to use to ensure a specific pH level to prevent fur growth and whatnot. I am happy to make this in small batches and freeze the jars, or just freeze the berries whole and defrost some when it’s time to make a new batch of jam.
A simple homemade blueberry jam, naturally sweetened and no fillers.
Meghan Telpner
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Elevate your burger game with this delicious killer burger sauce recipe. Made with a secret blend of ingredients, this sauce will take your burgers to the next level.
This is it, the killer burger sauce recipe. If you don’t want dry, flavorless burgers, look no further for the best classic hamburger sauce.
I’ll make this short and sweet since we’ve already talked about our two secrets for the perfect burger. We live by those secrets and sure enough our burger turns out every time. Dust off the grill and let’s make perfect burgers and then top with the best burger sauce you’ve ever had!
So you’re probably wondering what goes into the best burger sauce. Well, let me tell you! Think Big Mac Sauce, In-N-Out’s special sauce or thousand island dressing, but made in the comfort of your own home. It’s easy and comes together in no time!
To make the sauce, whisk all the ingredients together and set aside until the hamburgers are ready to assemble. The measurements of each ingredient can be found in the recipe card at the end of the post.
Forget the ketchup and mayo and go for a really good burger sauce. I am a huge fan of sauces and condiments but in the case of the burger, keep it simple, burger, sauce, cheese, lettuce and tomato. Besides the burger sauce, these are the other items you will want to make a drool-worthy burger…
It’s not about the fat content, honestly.
Just make sure you don’t have too many liquid-y things in there, like too much Worcestershire sauce or onions, but what’s also important is to make sure they are cold when you put them on the grill, AND do not keep flipping them. Hamburgers should only need to be flipped once.
That will make the burger fall apart for sure.
Yes, a hamburger that is pink in the middle can be safe to eat if it has reached an internal temperature of 160 degrees F. If my friend is doing it and I don’t know where the meat is from or it’s a basic store-bought prepared burger someone is cooking always go with well-done. Again, reading our post about the best burger is helpful.
I know we’ve all been taught to send back a pink burger but at a good restaurant or at home you actually should have a slightly pink center. Why? Well eating out you can’t control that’s it’s fresh, good meat being ground and that it’s been carefully prepared and cooked so it’s too risky. But when you use our special meat blend from our 2 secrets post you’ll have a perfect burger if you don’t cook it to well done. I know, it’s a little scary the first time but trust us. An over cooked burger is the same as an overcooked steak.
Dijon mustard has a sharper, tangier flavor than yellow mustard.
If you don’t like the flavor of pickles, then you can replace the pickle relish with a tablespoon of white vinegar. If it’s the texture of pickles that you aren’t a fan of, I would use the pickle juice just to get that pickle flavor in there, but like I mentioned above, I’m actually not a pickle fan, but I don’t even notice them in this sauce.
I know you want the burger to be the star of the show, but a good side or two is always a good thing! Try our grilled corn or baked beans! If you want some extra flavor, go for our Elote grilled street corn or Elote corn salad!
And you can’t ever forget fries when you have a burger! Go for our perfect French fries with special sauce! And let me just add here that this classic burger sauce recipe is a great dipping sauce for french fries too!
Extra burger sauce should be stored in an airtight container in the fridge. It will keep for up to a week.
Add a kick to your burger with this homemade killer burger sauce recipe. Made with simple ingredients, this sauce is sure to elevate your burger game to the next level.
This is it, the killer burger sauce recipe. If you don’t want dry, stale burgers look no further for the best classic hamburger sauce.
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In a small bowl, whisk together the mayonnaise, bbq, ketchup, and mustard.
1/2 Cup Mayonnaise, 2 Tablespoons BBQ Sauce, 2 Tablespoons Ketchup, 1/4 teaspoon Mustard
Stir in the relish, Worcestershire, and seasonings.
2 Tablespoons Sweet Pickle Relish, 3 teaspoons Worcestershire Sauce, 1/4 teaspoon Onion Powder, 1/4 teaspoon Garlic Powder, Salt and Pepper to taste
Set aside until you’re ready to assemble.
Prepare the tomatoes and lettuce, set aside.
Vine Ripe Tomato, Butter
Heat the grill to high heat.
Brush the grates with a little oil.
Separate the meat into four patties and press out flat, making an indentation right in the center to promote even cooking and less shrinking.
1 Pound [Special Meat Blend]
Sprinkle with salt and pepper and place a dollop of butter on top.
Salt and Pepper, 2 Tablespoons Butter
Place each patty on the grill and turn to medium high.
Cook on one side for about 2-3 minutes, if the burger is ready to be flipped it will release from the grates, if not allow it to cook a moment more.
Flip and season the other side, adding your cheese, shutting the lid and cooking for an additional 2-3 minutes.
American Cheese
Meanwhile, brush a little butter on the inside and outside of the buns.
4 Brioche Buns
Place bottom down on the grill and toast only until grill marks appear.
Remove from grill, slather each bun with sauce, lettuce, tomato, and finally the patty, the center should be slightly pink when done.
Top with the other half of the bun and enjoy!
This sauce will keep for up to 2 weeks in the refrigerator.
Calories: 802kcal
2 secrets for the best hamburger! Are you still buying ground beef in the package and pressing the meat out into a disc? Stop! Let’s try a new way.
this teriyaki pina colada burger is thanks to our 2 secrets for the best hamburger and I can’t stop making it.
Sweet Basil
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If you have been to J.Dawgs here in Utah before, you know that their special sauce just can’t beat! I would bathe in it if I could!
It is sweet and tangy and is the perfect compliment to that grilled hot dog! My mouth is starting to water just thinking about it. Good thing there is a J.Dawgs right down the road from us, but if you live far away, you can make the infamous J.Dawgs special sauce at home. And it’s so dang simple!
I am a sauce lover! Like for real…give me all the sauces! Have you tried our killer burger sauce? Have mercy! Imho, just about everything is better if a sauce is involved!
Ok, back to J.Dawgs…the sauce on this hot dog is fantastic. The only way to describe the hot dog is, it’s a saucy dog. I realize that sounds kinda lame, but I don’t know how else to describe it. My girls love hot dogs, and I actually do too. A good hot dog with a perfectly toasted bun. It’s good. I know some of you are cringing, but we really do love them.
J.Dawgs came to Utah years ago and quickly became a huge favorite! This J-Dawgs copycat recipe is kind of totally awesome and if you’ve never had their special sauce it’s time to try it!
Here is the list of ingredients you will need, probably in your pantry already!
The measurements for each ingredient are listed in the recipe card at the end of the post. The recipe card can be printed or saved to easily use again.
Making the sauce doesn’t get any easier! Just mix all the ingredients together in a small bowl and then keep it in the refrigerator until you are ready to sauce up your grilled dogs.
Ok, I don’t know the actual answer to this question, but let me tell you why we have totally converted to the criss cross cut hotdog (see picture above).
First, it allows the grilled or smoky flavor to penetrate deep into the hotdog enhancing the flavor.
Second, the dog cook much faster because the middle of the hotdog is exposed directly to the heat (helps J.Dawgs crank those delicious dogs out quickly).
Last and most important in my opinion, all those criss cross cut create all sorts of nooks and crannies for that special sauce to catch and seep down into. Saucy baby!
It’s important to always reheat hot dogs until they’re steaming hot.
Some ready-to-eat foods, such as hot dogs, can become contaminated with Listeria monocytogenes, bacteria that can cause food poisoning.
White vinegar is made from grains, while cider vinegar is made from apples or other fruit.
White vinegar and cider vinegar are interchangeable, but be aware that there would be a slight change in taste.
Apple cider vinegar is a little more acidic than white vinegar.
I am perfectly happy with a grilled hot dog, quality bun, and just this special sauce, but you can definitely go wild with the toppings if you want. If you go to J.Dawgs, the other toppings you can choose from are:
We would love to hear how you load your hotdog!
If stored properly, this sauce will last for at least a month in the refrigerator. We like to store ours in a squeezy condiment bottle in the refrigerator.
Hotdogs are no longer for the kids table only! A good saucy hotdog is next level! So now you have two choices…either you make this copycat J.Dawgs special sauce and try it at home, or you get your buns out here to Utah and I’ll take you to try the real deal!
Utah’s most famous hot dog is made with the most incredible sauce, JDawgs sauce! It’s like a sweet and tangy mix between ketchup and bbq sauce.
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Mix all of the above ingredients in a small bowl and refrigerate until ready to serve over grilled hot dogs.
1/2 Cup Ketchup, 1/4 Cup BBQ Sauce, 2 teaspoons Apple Cider Vinegar, 3/4 teaspoons Garlic Salt, 1/4 teaspoon Pepper, 1/3 Cup Honey, 1/2 Teaspoon Smoked Paprika
Calories: 607kcal
Sweet Basil
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In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings.
Over Mother’s Day weekend, Pat and I took Finn with us to the family’s cabin for our annual morel hunt. All in all we found 10 good size morels and pat dug up a few bunches of ramps. On our last night Pat grilled up steaks while I sautéed ramps and morels in butter to serve over top. I took home a small bunch just to make pesto.
If you love garlic and green onions, you’re gonna love the flavors in this pesto.
Ramps are essentially wild leeks. They are part of the allium family (allium tricoccum) – related to green onions, shallots and the leeks you see in the grocery store. They are native to North America and are found and foraged in the woods under the shady canopy of trees in the spring.
The entire plant is edible from the bulb to the leaves (excluding the roots😉). Although pungent, they are extremely versatile and taste like the combination of garlic and onion. There are lots of ways to enjoy ramps; raw, roasted, grilled, sautéed, grilled and you can also pickle the stem and bulb too.
However today we are making pesto. Obviously.
In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, chopped ramp stems and bulbs, 1/4 cup toasted pine nuts, 1/4 cup freshly grated parmesan or pecorino Romano cheese and a pinch of of salt.
Since ramps (wild leeks) do have a garlicky onion flavor, you can totally omit the garlic if you wish. However, if you love garlic like I love garlic, add 1 smashed and peeled clove to the food processor as well.
Squeeze in the juice of 1/2 a large lemon.
Lastly, pour in 1/2 to 3/4 cup of olive oil. This will depend on the consistency you prefer. Add less for a thicker spreadable pesto, or add more for a thinner consistency. Totally up to you.
Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor.
Secure the lid once more and process until desired consistency.
That’s it my friends! If you’re lucky enough to find and forage ramps this year, make pesto!
Store the pesto in a jar or container with a tight fitting lid. If store properly, homemade pesto can last up to 5 to 6 days.
Fill an ice cube tray with 2 to 4 tablespoons of pesto, I like to drizzle a little olive oil over top before covering with a lid. Freeze up to 6 months or longer. This way you’ll have homemade ramp pesto at your fingertips to thaw and add to sauces or dressings.
Enjoy! And if you give this Ramp Pesto Recipe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings
In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings
To toast the pine nuts: add 1/4 cup to a dry skillet. Heat over medium to medium-low, tossing/stirring the pine nuts every so often until fragrant and golden brown.
In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, stems and bulbs, pine nuts, parmesan or pecorino Romano cheese and a pinch of of salt. Squeeze in the lemon juice and pour in olive oil.
Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor. Secure the lid once more and process until desired consistency.
See blog post for ways to use and store ramp pesto.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2tablespoons, Calories: 94kcal, Carbohydrates: 4g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 25mg, Potassium: 16mg, Fiber: 1g, Sugar: 1g, Vitamin A: 395IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 1mg
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Laurie McNamara
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Quick Pickled Red Onions are a refrigerator staple! Slice red onion quickly pickles in apple cider vinegar, sugar and salt. Slightly sweet and tangy and delicious on top of burgers and hotdogs, in tacos, salads and so much more.
I first had pickled red onions onto of a slowly braised pork shoulder (I eventually recreated that dish at home) that was set into the creamiest of cheesy grits that I ever have tasted. The combination of fatty pork and vinegary red onions was pure perfection.
Since then, I’ve made them countless times. I put them on hot dogs and brats, in tacos and even in salads.
I have a more in-depth recipe that’s is flavored with fresh garlic and peppercorns and here. But if you’re looking for a quick pickling recipe that is ready in an hour.
Well, this is one is for you.
In a mixing bowl, preferable with a spout, measure and add in 1 tablespoon sugar with 1-1/2 teaspoon kosher salt.
Pour in 2/3 cup both apple cider vinegar and warm water. Whisk until the sugar and salt have dissolved.
Thinly slice 1 medium red onion and add it to a glass jar (or any container with a tight fitting lid) and pour the pickling liquids over top.
That’s it! Just let it do it’s thing at room temperature for 1 hour.
The pickles will turn a bright pink and become slightly softer.
Give the whole thing a mix to break up the onions a bit. Serve or cover tightly and refrigerated until ready to serve.
These can be made up to 2 weeks in advance.
Serve on burgers or nachos, in tacos, salads or straight out of a jar. Because that’s your business.
Enjoy! And if you give this Quick Pickled Red Onion recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings
Quick Pickled Red Onions are a refrigerator staple! Slice red onion quickly pickles in apple cider vinegar, sugar and salt. Slightly sweet and tangy and delicious on top of burgers and hotdogs, in tacos, salads and so much more.
In a mixing bowl (preferable with a spout) measure and add sugar, salt, vinegar and warm water. Whisk until sugar and salt dissolve.
Add sliced red onion to a jar or bowl. Pour pickling liquids over top.
Submerge the onions and let them sit at room temperature for 1 hour, stirring once or twice.
Use or refrigerate until ready to serve.
Can be made up to 2 weeks in advance.
Serving: 1g, Calories: 12kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 0.01g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.002g, Monounsaturated Fat: 0.001g, Sodium: 351mg, Potassium: 28mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 0.2IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 0.1mg
This post may contain affiliate links.
Laurie McNamara
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This Easy Basil Oil Recipe is the perfect way to add a pop of color and flavor to your favorite recipes. Drizzle over grilled or roasted veggies, soup, pasta or salad. This recipe will yield ⅔-cup or 10 (1-tablespoon) servings.
Basil oil is just that – basil oil. Fresh basil is blended with olive oil, garlic and lemon juice until smooth. Thinner than pesto, basil oil adds a pop of color, herbaceous flavor to lots of different dishes. It’s also a great option for replacing pesto if you need to avoid tree nuts.
In this post, learn how to make, use and store homemade basil oil!
recipe variations (optional):
In a personal blend or mini food processor, measure and add in 3/4 cup (packed) basil leaves, 1/2 cup olive oil, 2 (small to medium in size) cloves smashed and peeled garlic, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Secure the lid and process until completely blended and smooth.
It’s really that simple!
Store basil oil in a container or jar that has a tight-fitting lid in the refrigerator for up to 1 week.
Portion out into ice cube trays or store in a single freezer-safe container. Cover with a thin layer of olive oil (to keep it fresh and a vibrant green). If freezing in trays, remove once frozen solid to a freezer safe bag or container. Freeze for up to 1 year.
Yield: 10 servings
Serving: 1tablespoon, Calories: 97kcal, Carbohydrates: 0.3g, Protein: 0.1g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 0.4mg, Potassium: 9mg, Fiber: 0.05g, Sugar: 0.05g, Vitamin A: 95IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 0.1mg
This post may contain affiliate links.
Laurie McNamara
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