Comeback Sauce

Sooo I've been cooking again. I'm on week 3 of menu planning & it's going fabulous. You know, when I remember to put the meal in the crockpot. Clearly tonight's dinner is going to be different than planned.

Anyways, my new absolute must have condiment is this so-called Comeback Sauce. It knocks ketchup & mayo out of the ball park. Now since I said ketchup and mayo I cannot get the McNugget song out of my head. Dip it in that bar-b-q sauce McNuggets McNuggets, what?

No? Ok. This sauce is fab on everything. Steak, chicken, fries, onion rings, poppers, anything! I even put it on my brisket BBQ taco last night. It was heavenly.

I make it and keep it in a sealed container just like any other condiment it keeps just as long as mayo or ketchup as well. The first batch lasted about 4 days in our house. It's good.

Ingredients
1 C Mayonnaise
1/4 C Ketchup
1/4 C Chili Sauce
1 tsp Dijon Mustard
1 tsp Onion Powder
1/2 tsp Garlic Powder
2 tsp Worcestershire Sauce (I use more like a Tbls)
1 tsp Black pepper
1 Tbls Franks Hot Sauce (or more, I use a good bit)
1/4 C Olive Oil
Juice of one lemon

Whisk it all together and let it rest in the fridge for at least 2 hours.

Chicken, Apple & Sweet Potato

This was our first attempt and meats. It seemed to go well.

1 Boneless skinless chicken breast
1 Peeled & cubed apple
1 Peeled & cubed sweet potato
2 Cup water

Put all ingredients in a pot & bring to a boil. Allow to simmer until chicken is cooked & veggies are soft. Cool completely & puree. Use cooking water to thin.

I needed to use all of the cooking water plus about 2-3oz of plain water to get it to the right consistency. It also took a good 3-5 minutes of the processor running to get it smooth enough.

It still had a good bit of texture to it but she handled it well.

(Recipe from Wholesome Baby Food)

Roasted Carrots (Stage One)

I liked this much better than boiled carrots. It seemed to add a bit of extra sweetness.

Peel whole carrots
Drizzle a bit of olive oil in a glass baking dish and lay carrots in a single layer.
Bake at 400 degrees until fork tender.
Allow to cool & purée. Adding water for formula to thin.

It took mine about 45 minutes because I kept the big part of the carrot whole. Next time I will probably split them because the bottom tips were done well before the tops. I also flipped about half way through.

Blueberries (Stage One)

NOT BEFORE 6 MONTHS (per my pedi, yours may have a different recommendation)

You can use fresh or frozen. We used fresh

Bring 1/2 cup of water to a boil & add blueberries, simmered for 10 min or so. Using the food processor to puree was overkill. Next time I will probably just push them through a mesh strainer. I added a good bit of the cooking water to thin.

Because of blueberry seeds I definitely suggest pushing through the strainer. The puree is very thin but they are pretty tart so we will be mixing with a sweeter fruit like apples or mango and cereal.