Danielle's Sauce's Product Review

 

Today I get to tell you about some delicious homemade sauces I received from “Danielle’s Sauces”. A company located in West Linn, Oregon.

All the sauces are made in small batches which brings you not only freshness but quality.

Danielle's Sauces is a family company that creates delectable, low-sodium gourmet sauces that are ideal for dipping, marinating, glazing, and finishing dishes.

Owner Danielle Caplan and her husband, Mar care the driving force behind all the sauces that are created. The idea became a reality when they were tired of boxed sauces for their restaurant and wanted sauces of their taste. Danielle was also a finalist in a nationwide Martha Stewart women’s business competition and was featured on the Better Homes and Gardens television segment. So you know all the products must taste fantastic.

And with that being said, I will go over what I made with each bottle that was sent over from Danielle’s Sauces, and how yummy each dish was.

If you have never used a sauce for your waffles, you don’t know what you’re missing out on. I used Danielle’s Sauce, “sweet chili” for my waffle breakfast today. This is a sauce that was the winner of “best condiment in the show at the 2021 ZestFest Fiery Food challenge. It is very tasty and is great not only as a replacement for syrup but makes an excellent choice for a dip or glaze. The sweet chili sauce is fat-free gluten-free and low sodium. As soon as you taste the sweet chili sauce, you get a nice, sweet flavor profile with a slight touch of heat. It is truly a gourmet sauce that will bring flavor to your dish in a delightful way. After the first taste, you will understand why Danielle Caplan is a true Sauceologist! And another great feature, is Danielle’s sweet chili sauce, the first sweet chili sauce made right here in the USA.

Lunch was just as delicious, using sauces from Danielle’s. The first to make was a yummy teriyaki sauce-coated chicken dish. Danielle’s Sauce, “Teriyaki”, Is light and very full of flavor. It’s so natural tasting, and very low in sodium, unlike many others out there. The flavor profile that it brought to my dish, was smooth and sweet. A very nice Polynesian-style teriyaki sauce brings your dish a ton of flavor. It will have your taste buds craving more! This sauce is also very versatile. Great on chicken, but will compliment a burger, or even as a dipping sauce.

As a side dish for lunch, I also made some sauteed vegetables and coated them in Danielle’s Sauce, “chiliyaki. Now, this sauce is in a version all on its own. It is a kicked-up version of Danielle’s Sauce, “Teriyaki”. You get the same smooth texture, with a nice fresh Polynesian flair. And the best part it’s even lower in sodium levels. It gets a nice heat from some natural red chilies. So if you like sweet heat, you will love this sauce. It was perfect as a glaze for my sauteed veggies, but would also go great with fish, or even over meat dishes.

For dinner, I made two appys using Danielle’s Sauces. First up was some shrimp rolls and using Danielle’s Sauce, “sweet habanero” sauce as a dip. This is a sauce everyone can enjoy. It’s not only fat-free but low in sodium as well. You get a nice sweetness that is then followed by a kick of fresh habanero and garlic as well. If you are seeking some sweetness with a nice kick to add to your dish, this is the sauce for you. The balance between the two is perfectly melded. The sauce was great for dipping and would pair well with breakfast dishes, wings, and Spanish dishes.

The second appetizer was some sauteed shrimp glazed and coated with Danielle’s Sauce, “sweet jalapeno”. Again you get a nice pairing of sweetness with heat, only this time heat from fresh jalapenos. This is a sauce that is fat-free and low in sodium. The sweet-based sauce is mixed with fresh roasted jalapeno peppers, and paired well with my shrimp recipe. It enhanced the flavor of the shrimp perfectly. As a dipping sauce it was perfect, but would also be great as a glaze for chicken or pork, or in many other types of dishes.

With Danielle’s Sauce, “sweet bbq”, I made some boneless pork ribs. This is a very tasty and gourmet bbq sauce that brings a profile of sweetness, some smoke, and a slight kick from a touch of cayenne pepper. I did not need any other flavoring ingredients when used with the boneless pork. The bbq sauce brought all the flavor needed. It was perfect for ribs but is a very versatile sauce as they all are. BBQ chicken would also make a great pairing, but don’t stop there, you can get creative with all of Danielle’s Sauces.

Some pork was left to the side cooked naked, to mix with Danielle’s Sauce, “smoke and spice bbq”. And pork sandwiches completed the night as far as dinner. Fat-free and low in sodium, this is a very tasty bbq sauce. If you love a bbq sauce that is bold and has a zest to it, you will love this one. The finishing touch on your taste buds is the spicy ending. It was fantastic for the flavor of the pork, but it too is very versatile. And after you taste it you will see why it was featured on Martha Stewart’s website and Better Homes and Gardens tv show. If I had to compare the bbq sauce, I would say it has a nice Southern taste like Carolina-style bbq sauce. It’s very tasty and compliments your dish.

All of these, Danielle’s Sause’s can be left out to use as condiments as well.

 If you would like to try, Danielle’s Sauce, you can find them online, on Amazon and Faire.

 

Your taste buds will thank you!

 

www.Daniellessauces.com

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

Grandpa Petes Sunday Sauce Review

 

I got a wonderful surprise in the mail today. A box of Sunday sauce! Coming from Grandpa Pete’s Sunday Sauce company located in, the area of Catskill, NY.

The Serros has passed down old-world family recipes and a love of cooking for decades. His mother and grandmother taught Grandpa Pete the secrets of wonderful cooking.  All of their sauces are handcrafted using only the finest all-natural ingredients. 

When you taste their yummy sauce, you feel like you are sitting at a dinner table in, Sicily.

Every sauce from, Grandpa Pete’s Sunday Sauce, is handcrafted in small batches. This helps to maintain not only freshness but also the gourmet taste of their sauces.

No matter which sauce you choose, each has its own wonderful and unique flavor profile.

So today, it was dinner in Sicily at my house, making wonderful Italian dishes using Grandpa Pete’s Sunday Sauce.

The first dish of the night was a pot of chicken and zucchini dish using Grandpa Pete’s Sunday Sauce, Marinara. This Sunday sauce as they are all is made using fresh natural ingredients. Each bite of the dish was like eating at a fine dining restaurant. The taste is fresh and so authentic. A true taste of an old-world dish from Sicily.

Eggplant parm was also on our table this evening. And for the sauce, it was Grandpa Pete’s, garlic. It was so fantastic pairing it with the eggplant. The garlic Sunday sauce was just the right balance of seasonings and flavor. And the sauce is just the right consistency. Not too thin and not too thick. This is because all the sauces would taste perfect on any Italian dish you are preparing. It’s a nice homemade sauce in a jar, and it smells amazing as If you were cooking all day. A wonderful staple to keep in your cabinet for any occasion.

Also, I made a small batch of pasta with hamburger meat and Grandpa Pete’s Sunday Sauce, meat sauce. You got double the meat amount in every bite. It is so authentic in flavor, just makes you want to drink the sauce right from the jar. And the way the sauce’s come, in a nice ready-to-give gift box, makes it even more special. Just looking at all the jars in the box, make you excited to get cooking. I wish I could have you smell how wonderful my kitchen smelled as I was cooking. There is no doubt that this is a handmade gourmet sauce, with real natural ingredients. And I can’t forget LOVE. Love that you taste every bite that went into creating it!

The last dish was some corkscrew pasta, with Grandpa Pete’s Sunday Sauce, vodka. This is a fantastic sauce that tastes good. The color is so inviting to just dig in. One bite and you are hooked, on making all four of these sauces, yours to have on hand. No one will ever imagine these sauces come in a jar, they taste so handmade. Grandpa Pete’s Sunday Sauce, vodka is rich and tasty, and not heavy on your pasta at all. Every bite is fresh and just coats the pasta so well. You can taste the fresh tomatoes that were in the ingredients, and the nice flavor of garlic as well. All four sauces are truly just amazing!

You can find Grandpa Pete’s Sunday Sauce, online. One bite and you will go back for more.

www.grandpapete.com

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

Southern Fried Catfish

 

This crispy catfish, with its Southern flair, will please anyone’s taste buds.

 

Ingredients :

 

Half a cup of milk

Half a cup of water Salt/pepper

1 pound catfish fillets, sliced

1 cup fine cornmeal

All-purpose flour cup

1 tsp seafood season

1 L vegetable oil For fry

 

Combine the milk, water, salt, and pepper in a small mixing basin. Fill a flat pan large enough to hold the fillets with the mixture.

Place the fish in a single layer on the bottom of the pan, turning to coat each side, and leave aside to marinade.

Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Add the fish, a few fillets at a time, to the mixture and gently stir until uniformly covered.

Preheat the oil in a deep fryer to 365°F (185°C).

 

Fry the fish for 3 minutes, or until golden brown. Avoid crowding the fillets so they can brown properly. The fish should have a slightly crispy outside and a juicy inside. Set out some paper towels.

Bologna fried

 

Cheese Slices

May mustard

Tomatoes

Onion

Fried bologna

 

Spray or heat a tiny quantity of oil in a pan over medium-high heat. Prepare the meat while the pan is heating. You don't need to remove the red tip if you got your bologna from a deli, but if you used Bar S or Oscar Meyer, you will need to remove and discard the red edge. Spread mayonnaise or mustard on the muffins, then cut any veggies you choose to include. Because bologna cooks rapidly, it is essential to prepare it before placing it in the skillet.

 

Toss the bologna into the pan after the red border has been removed. Like any other sausage, it's sizzling. You will quickly see that the center is emerging. When you observe that the bubble has two X slits in the center. This will keep the meat from twisting while it cooks.

Fry the bologna for three minutes per side on medium heat. - A perfectly charred slice of fried bologna with a caramel flavor. When the bologna is done, remove it from the pan and place it on a paper towel to absorb the oil.

WHITE BEAN AND HAM HOCK SOUP

 

Yummy soup for a cold day. You will enjoy this simple-to-make soup.

 

Medium-sized package. 16-ounce dry Northern beans

3 to 4 Meaty-ham hock shanks, perhaps a meaty ham bone

1 small white onion, chopped

There should be enough water to cover the beans.

1/3 cup light brown sugar, salt, and pepper to taste

 

The first thing sifts the beans for stones, and then I washed them in cold water.

In the crockpot, put the rinsed beans, onion, sea salt, and pepper, as well as the ham, shanks hocks, or ham, previously sliced into big bits.

 

Then, pour in enough water to cover the beans by about 2 inches. This recipe should give 6 to 8 cups. Once done, cover and simmer for roughly 120 minutes at low-high heat, then lower to low and continue cooking for an additional 4 to 5 hours, or until beans were soft.

After that, remove the ham shanks or hocks, removing all of the meat.

Then, return the meat to the crockpot and add the brown sugar at this point. Depending on the thickness or thinness of the beans, drain about 1 cup of the liquid before adding the brown sugar, and gently incorporate everything.

 

 

Homemade Potato Salad

 

  A great potato salad for any time of the year.

 

2 lbs baby potatoes, scrubbed

6 eggs

1 lb bacon

2 green onions, finely chopped

1 stalk celery, finely chopped

1 cup mayonnaise

1 cup sour cream

2 tablespoons Dijon mustard

Sea salt and freshly cracked black pepper to taste

A big saucepan of salted water should be brought to a boil. Cook until the potatoes are fork soft, about 15 minutes. Set aside to cool after draining.

Cover the eggs in a saucepan with cold water. Bring water to a boil, then remove from heat. Allow eggs to stand in boiling water for 10 to 12 minutes, covered. Remove from the boiling water, and allow to cool before peeling and chopping.

In a big, deep-pan, brown the bacon. Cook until uniformly browned over medium-high heat. Set aside after draining and crumbling.

Cooled potatoes were cut into cubes with the peel left on. In a large mixing basin, combine the potatoes, eggs, bacon, onion, and celery.

In a medium mixing bowl, add mayonnaise, sour cream, and mustard; mix well. Season with salt and pepper to taste and add to the potato mixture.

Toss gently to mix. Allow for one hour of chilling before serving.

Slow Cooker Barbequed Beef Ribs

 

 Enjoy this easy recipe that you put together in your slow cooker.

 

Ingredients:

 

1 cup water

1 cup ketchup

1ouncesunce) can tomato paste

3/4 cup brown sugar

1/2 cup vinegar

2 tablespoons prepared mustard

1 tablespoon salt

2 pounds of beef back ribs

 

In a slow cooker, combine water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt, stirring to dissolve the brown sugar and salt.

Stir the short ribs into the sauce to coat. Cook for 8 hours on Low with the lid on.

Smoked Ham, Potato And Corn Chowder

 

It’s soup season, and you just have to try this!

 

ngredients:

2 cups cooked ham – diced into small cubes

6 slices bacon – cooked crispy and crumbled

1 medium yellow onion – diced

1/3 cup all-purpose flour

3/4 tsp. dried oregano

2 (14.5 oz.) cans low-sodium chicken broth

2 carrots – peeled and diced

1/2 cup sour cream or heavy cream  

2 celery stalks – diced

3 cups milk

Salt and freshly ground black pepper – to taste

5 1/2 Tbsp. butter – divided

1 bay leaf

5 medium red potatoes (1 ¾ lb.) – diced into 3/4-inch cubes

Chopped green onions or chives, for serving

1/2 tsp. dried thyme

2 cups fresh corn (or frozen)

Melt 1 1/2 tablespoons butter in a large saucepan over medium heat. Cook until the onion, carrot, and celery are soft, approximately 4 minutes. Season with salt and pepper to taste after adding the chicken stock, potatoes, oregano, thyme, and bay leaf. Bring mixture to a boil over medium-high heat, then lower to medium, cover with a lid, and simmer for 15 minutes, stirring periodically, until potatoes are nearly cooked. Cook until the potatoes are cooked, about 5 minutes more, after adding the ham and corn. Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Cook, stirring frequently, for 1 1/2 minutes after adding the flour. While whisking, gently drizzle in the milk and rapidly whisk to smooth lumps; season with salt and pepper to taste. Bring the mixture to a boil and whisk frequently while it thickens.

Take off the heat and whisk in the sour cream or heavy cream.

Stir the milk mixture into the soup mixture after the potatoes are cooked.

Serve warm, garnished with bacon and chives.

CHRISTMAS BAKLAVA

 

 You will love this yummy elegant dessert!

 

Ingredients :

1/2 pound chopped pecans

1/2 pound chopped walnuts

2-3 tbsp. ground cinnamon

1 pound package of Phyllo dough

1-1/2 cups butter, melted

2-1/2 cups honey

1 tsp. vanilla

1 tsp. grated lemon zest

 

Toss the nuts with the ground cinnamon in a large mixing basin. Place aside. Grease a 913-inch baking dish.

Place 2 phyllo sheets at the bottom of the prepared dish Brush with melted butter liberally. Top with 2-3 teaspoons of the nut mixture. Layer until all of the nuts, butter, and phyllo have been utilized. 

Finish with 6 layers of phyllo on top. Brush the top layer with the remaining butter if you have some. Cut through all layers of the baklava with a very sharp knife. Cut 3-4 lengthwise slices. Then, cut diagonally to create diamond shapes. Bake for 45 minutes, or until golden and crisp, in a 350°F oven. Whilst baklava is baking, heat the honey in a pot until it is nearly boiling. Mix in the vanilla and lemon zest.

When the baklava is done baking, quickly pour the honey mixture over the top.

Allow to cool fully in the pan.

Slow Cooker Pineapple Barbecue Meatballs"

 

 A great appetizer for the holidays, or as a snack for movie night with friends or family!

 

Ingredients:

Meatballs:

2 lbs lean ground beef

2 large eggs

1⁄2 cup fine dry breadcrumb

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 1⁄2 teaspoons Worcestershire sauce

1⁄4 teaspoon garlic powder

Sauce:

1 cup packed brown sugar

3 tablespoons cornstarch

1 3⁄4 cups reserved pineapple juice, plus water if necessary to measure

1⁄4 cup white vinegar

1 1⁄2 tablespoons soy sauce

1 1⁄2 teaspoons Worcestershire sauce

1 (14 ounce) can pineapple tidbits, juice drained and reserved

 

Preheat the oven to 350°F.

To begin, create the meatballs: in a mixing bowl, combine all meatball components (there are 7, from beef to garlic powder) and mix well; form into 1-inch balls. Brown them in a nonstick frying pan (in three batches) until browned all over; drain on paper towels before placing in a large ungreased casserole dish. In a large saucepan, combine brown sugar and cornstarch, then whisk in the 1-3/4 cup pineapple juice/water mixture until smooth. Stir in the vinegar, soy sauce, and Worcestershire sauce.

Simmer for 8 minutes, uncovered, over medium-low heat, or until thickened.

Pour sauce over meatballs and top with pineapple tidbits; gently mix to blend until meatballs are covered with sauce. Bake in preheated oven for 30 minutes.

Lupo's premium meat review

 

Today I received a nice box in the mail, from Lupos’sSpiedies premium meats. Also included were two drink covers as a gift.

Lupo’s is located in Endicott, NY, and has been in business, for seventy years. It all started with, Sam Lupo, Sr, and it never stopped. The second and third generations, keep Lupo’s going, and going strong.

Lupo’s offers marinades, sub sauce, meats, gift sets, and other merchandise. This family-owned business knows its stuff. Every they sent over was very delicious and very fresh. My entire family enjoyed the entire day’s meals cooked with Lupo’s meats.

The first dish of the day started with breakfast, and a delicious Italian sausage egg bake. The sausage from Lupo’s was their lean chicken sausage made in a pork casing. It came out so yummy in my egg bake. Even with all the other ingredients of the egg bake, you still had the wonderful flavor of Lupo’s Italian sausage.

For lunch, I made everyone a nice salad using Lupo’s, mango cilantro skinless boneless chicken breast. The chicken breast comes in a package of four and can easily be divided if you only want to cook one breast. The chicken is already marinated with Lupo’s Spiedie’s grilling marinade. The flavor is very fresh, and the chicken is very tender. The Mango, cilantro chicken breast has a yummy Southwest flavor to it. It went very well in my salad but would be excellent cooked any way you wish.

 

For dinner, I made several dishes with Lupo’s famous meats.

As an appetizer, I made some lamb meatballs, with potatoes and carrots. Lupo’s lamb meat is already seasoned so nothing was needed, but a binder. The seasoned lamb cubes were very easy to shape into meatballs, but would also be great on skewers and grills. The lamb was very fresh tasting and moist.

 

Ingredients

 Lupo’s lamb cubes

 2 medium yellow onions, one finely grated (1¼ cup), and one finely chopped (2 cups), divided

 ⅓ cups chickpea flour

 2 tbsp. kosher salt, divided

 3 tbsp. ground turmeric, divided

 4 tsp. freshly ground black pepper, divided

 ¼ cups vegetable oil

 ½ cup fresh lemon juice

 4 medium carrots (1 lb. 5 oz.), peeled and cut into 1-inch cubes

 2 medium yellow potatoes (10 oz.), peeled and cut into 1-inch cubes

 

Combine the lamb, onion, chickpea flour, 1 tablespoon salt, 1 tablespoon turmeric, and 2 teaspoons pepper in a large mixing basin. Mix well with your hands, then roll into 1-inch-diameter balls. Heat the oil in a large skillet over medium heat. When the oil is heated, add the chopped onions and the remaining 1 tablespoon salt and simmer, stirring periodically, for 15-18 minutes, or until the onions are tender and beginning to turn golden. Continue heating, stirring constantly, for 1 minute, until the remaining 2 teaspoons of turmeric are thoroughly incorporated. Increase the heat to medium-high and add 3 cups cold water. Combine the lemon juice and the remaining 2 tablespoons of pepper in a mixing bowl. Bring to a boil, then reduce the heat to keep a steady simmer. Cook for 5 minutes after adding the meatballs, then toss in the carrots and potatoes. Return to a boil, then reduce to a low heat and simmer for 1 hour, or until the meatballs are cooked through, the veggies are soft when probed with a fork, and the sauce has thickened. Serve right away.

Next up was some of Lupo’s, lemon garlic skinless boneless chicken breast, sauteed with some freshly sliced lemon and a drizzle of honey. It was out of this world in flavor. This package of the chicken breast also came in a four-pack, which let you make as many as you wish. Already marinated, and ready to cook any way you like. The chicken breast is very fresh and very tender. I can see why they are so famous for their products.

Also, I made a side of chicken breast, that Lupo’s sent over. This is to come as a four-pack. Flavored with their famous buffalo sauce. I added some yummy topping and that was all that was needed. All the flavor and taste came from Lupo’s. 

I made some pasta and chicken meatballs for the final dish pasta and chicken meatballs using Lupo’s marinated chicken cubes. Just adding a binder was all I needed to do. The flavoring was already there in the chicken cubes. They married perfectly with the pasta and the sauce. Tender and so full of flavor! The chicken cubes are made not only with quality meat and perfectly seasoned. 

You can visit Lupo’s online and go grab some of their delicious products, and you can also visit Lupo’s, S&S char-pit.

 

No matter how you obtain their products, you will be glad you did!

 

www.spiedies.com

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.