Zesty Horseradish Dipping Sauce

Zesty Horseradish Dipping Sauce

adapted from Copycat.com

This dipping sauce is similar to what Burger King™ serves with their onion rings but in a reduced calorie form.

Makes 5 servings

1/4 cup reduced fat mayonnaise
2 tsp. prepared horseradish
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard 
1/2 tsp. white vinegar
1/2 tsp. lemon juice
1/4 tsp. Kosher salt
1 pinch sugar substitute
1 tsp. ketchup

1. Combine all ingredients in a small bowl.
2. Cover and refrigerate for 30 minutes before serving.

Enjoy!

Homemade Chili Sauce

 Homemade Chili Sauce

adapted from Sonoma Magazine

This chili sauce makes a great dipping sauce for crab or chicken or it can be used as an ingredient in other dishes.

Makes about 2 cups                                                0 WW Blue points / serving

2 - 14.5 oz. can chopped tomatoes

4 - inch piece of horseradish, finely chopped or grated or 8 Tbsp. purchased prepared horseradish

1/2 cup sugar substitute

2/3 cup champagne vinegar or white wine vinegar

Pinch of salt

Juice of 2 lemons

1. Combine the tomatoes. horseradish, sugar substitute and vinegar and salt in a medium pan.
2. Cook over medium heat until thickened, about 15 minutes.
3. Transfer to a small food processor or blender and puree with the lemon juice.

Enjoy!

Broiled Salmon Steaks with Horseradish Crust

Broiled Salmon Steaks with Horseradish Crust

adapted from Gourmet March 1992

The horseradish flavored bread crumbs add a nice texture to the broiled salmon. Do not be deterred by the amount of horseradish, it is mildly flavored.

Makes 2 servings                                                     1 WW Blue points / serving

2 5-oz. salmon steaks

Cooking spray

Kosher salt & Freshly ground black pepper

1/4 cup homemade vegetable stock or canned

3 Tbsp. unseasoned dry bread crumbs

1 Tbsp. prepared horseradish, well drained

1 scallion, dark green only, chopped

2 lemon wedges

1. Preheat the broiler.
2. Arrange the salmon in a broiler-proof pan coated with cooking spray.
3. Spray the salmon with cooking spray and season with salt and pepper.
4. Pour the stock into the pan.
5. Roast until the steaks are almost cooked through, about 4-5 minutes.
6. Meanwhile, combine the bread crumbs and horseradish in a small bowl.
7. Pat the crumb mixture on the steaks, broil another 1-2 more minutes or until they are browned and the fish is cooked through.
8. Top with chopped scallions and serve with lemon wedges on the side.

Barbecued Scallops

 Barbecued Scallops

adapted from Cooking Light Annual Recipes 1997

This sweet and tangy BBQ sauce adds tasty flavor to the sweet scallops.

If you do not have plum sauce, you can use hoisin sauce but it is slightly spicier.

The recipe make more sauce than you need for the recipe. Use it on shrimp, chicken or pork.

served with Saffron Cauliflower Couscous

Makes 2 servings                                                       1 WW Blue point / serving

2 Tbsp. ketchup

2 Tbsp. plum sauce

1 Tbsp. fresh lime juice

1 1/2 tsp. prepared horseradish

1/8 tsp. freshly ground black pepper

3/4 lb. bay scallops

1. Preheat the broiler to high.
2. Combine the ketchup, plum sauce, juice, horseradish and pepper in a small bowl.
3. Place the scallops in a baking pan.
4. Brush the scallops with a tablespoon of the sauce.
5. Place the pan in the refrigerator for at least 30 minutes prior to cooking.
6. When ready to cook, place in the broiler and broil about 3 minutes or until cooked through.
7. Drizzle with another tablespoon of the sauce prior to serving.

Enjoy!

Creole Remoulade Sauce

Creole Remoulade Sauce

adapted from Guy Fieri Family Food (2016)

Use as a topping for the Cajun Chicken & Andouille Sausage or as a dip for poached shrimp.

Makes 6 Tablespoons                                                1 WW Blue points / Tbsp.

1/4 Tbsp. light mayonnaise

Juice of 1/4 lemon

2 1/2 tsp. dill pickles, minced & drained

1 tsp. dill pickle juice (from the jar)

1 tsp. prepared horseradish

1 tsp. whole grain mustard

1 tsp. capers, drained

3/4 tsp. minced scallions

1/2 tsp. Worcestershire sauce

2-3 dashes hot pepper sauce

Combine all ingredients in a small food processor and process until well combined. 

Cajun Slaw

Cajun Slaw 

adapted from The Kitchen Shoppe & Cooking School Celebrating 40 Years (2014). Morris. 

Makes 6 servings                    1 WW Blue point /serving

Slaw 

1 cup julienned green cabbage 

1 cup julienned Napa cabbage

1/2 cup julienned carrot 
1/4 cup julienned scallions 
1/4 cup julienned bell pepper 
1 Tbsp. minced jalapeño peppers (optional) 


Dressing

1/4 c. red wine vinegar
1 1/2 tsp. sugar substitute 
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. Slap Ya Mama Cajun Pepper Sauce or your favorite hot sauce
1 tsp. prepared horseradish
2 Tbsp. extra virgin olive oil

2 Tbsp. water

1. Combine dressing ingredients and whisk to combine. 
2. Place the slaw ingredients in a large bowl. P
3. our dressing over the slaw. Cover and refrigerate until ready to use. 
4. Transfer to a serving bowl with a slotted spoon.

Enjoy!

Bloody Mary Shrimp Cocktail

 Bloody Mary Shrimp Cocktail

adapted from Foodnetwork.com

Makes 2 servings             2 WW Blue Points per serving (not including the wine)

1/4 cup ketchup

1 1/2 tsp prepared horseradish

2 tsp Worcestershire sauce

1/4 tsp soy sauce

1/8 tsp vodka

1 1/2 tsp lemon juice

Kosher salt & Freshly ground black pepper

10 poached shrimp

1 celery stalk, cut in half

1. Combine all ingredients except shrimp and celery and stir well to combine.
2. Put half of the cocktail sauce in each of 2 shot glasses.
3. Put 1 piece of celery in each glass and garnish with a shrimp.
4. Use the celery stick to spread sauce on shrimp. You will use less than dunking.

Enjoy