Jalapeno Dipping Sauce


This copycat recipe of Chuy’s Jalapeno Dipping Sauce has a couple of little twist to it to make it versatile to use on everything from a chip dip, veggie dip and taco topping sauce. Lets just say I have made this THREE times this week! Yesterday I made it and took it to our 30th college reunion tailgate at Auburn University and it was a huge hit!



  • 16 oz. light sour cream
  • 1 pkg. (1 oz.) ranch dip mix
  • 2 whole large jalapenos, seeded
  • 2 cloves garlic, minced
  • 1/3 cup fresh cilantro
  • 1 whole lime, juiced
  • 2-4 Tbsp. buttermilk (must be buttermilk)
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • Tortilla chips, for serving


Blend the jalapenos, garlic, cilantro in a food processor and chop until fine. Add the remaining ingredients and pulse until well blended and chill for at least 1 hour to set.  Serve with chips or veggies or taco topping.



Pasta Salad & Lemon-Orange Vinagarette

Pasta Salad with Lemon-Orange Vinaigrette

I am really loving salads of all sorts right now! I came up with this salad recipe by using leftovers I had in the fridge and pantry. It is so light and refreshing, but I have to say, the dressing makes this salad. Hope you enjoy.

Ingredients: (For the salad)

*8-10 oz of uncooked bowtie pasta ( you can use any pasta you have on hand)

*1 cup of seedless grapes – halved

*1 orange, peeled and segmented

*1 bag of fresh broccoli cut into bite size pieces

*1/4 cup of almond slivers

*1 tsp salt and 1 tsp of pepper


Ingredients: (for the dressing)

*1/2 cup of extra virgin olive oil (I recommend Simply Infused!)

*1 tsp of salt and 1 tsp of pepper

*the zest of 1/2 lemon and the zest of 1/2 orange

*the juice of one lemon and the juice of 1 orange

*1 tsp coarse mustard

*1 Tbs honey

*1 Tbs apple cider vinegar


*Cook the pasta according to directions on box, drain, rinse with cold water

*Chop broccoli, grapes and orange

*Combine the pasta, broccoli, grapes, almonds, salt, pepper and orange segments

For the dressing:

*Combine all of the ingredients for the dressing. I use Ball jars because they are easy. Shake until mixed. Pour over salad and put in fridge for 30 minutes or longer and serve cold!





Pear, Asparagus & Arugula Salad & Orange Vinaigrette

Pear, Asparagus & Arugula Salad & Orange Vinaigrette

Arugula & Pear Salad

It’s Spring! Fresh ingredients in abundance!  This salad is so loaded with yumminess that it is easy to make it the main dish for lunch or dinner. Hope you enjoy.


-3 cups of spring mix salad (add peppery Arugula for a great taste)

-1/2 cup of fresh asparagus spears, washed and dryed

-1 to 2 Bartlett pears, sliced thinly

-1/4 cup toasted, chopped pecans

1/4 cup fresh parmesan

1/2 cup cherry tomato

1/4 cup dried cranberries or raisins

1/2 avocado spliced and chopped

There are so many options of this recipe – you can add walnuts, strawberries, apples, fennel, kale, quinoa or pasta – it goes on and on!


1/2 cup extra virgin olive oil

1/4 cup of Pear Balsamic Vinegar ( you can get this at a specialty store  or grocery)

3 tsp honey

1/2 tsp sea salt

1/2 tsp pepper

1 minced garlic clove

1 Tbs red wine vinegar

Juice of one orange

Mix all of the above in a mason jar and it will keep for up to a week in the fridge.


Combine all of the salad ingredients in a large mixing bowl. Use a few pear slices and asparagus slices to enhance the presentation.  Serve on a large serving tray or bowl and slather some of your homemade dressing on!