Skip The Drive-Thru

For most of us, we have a good month before school begins again, maybe more! And before I go on, let me just state, I'm not ready. The kid isn't ready. His baby brother isn't ready. Summer vacation needs to be longer, summer itself needs to be longer. Okay- rant over. 

How many times have the kids asked to hit the drive-thru for lunch since being home? No shame in that! But you know I also love finding ways to make restaurant favorites at home, and I think today's is going to be a big hit...especially for all you Chick-fil-A fans! 

Did you hear anything about the Chick-fil-A sauce shortage back in the spring? There was a good week where this apocalyptic like event filled my newsfeed.  People were losing their minds because they were limiting the number of sauces you could get with an order. Now, I haven't hear about it lately, so apparently the supply shortage corrected itself. But with this simple recipe you can have as much sauce as you want, anytime you want! 

This is one of those sauces that I swear you could put on a flip flop and it would taste good! I know true Chick-fil-A fans put it on everything from their chicken to waffle fries, onion rings and more. Plus, I've heard it is a huge hit with kids too, which is a true compliment since most littles stick to ketchup or ranch! 

Just think- you can be a total lunch time rock star when they sit down to some nuggets and homemade sauce! For the adults, I think this would be amazing on a chicken sandwich too! 

Summer needs to slow down! We've got so much to do, so much to enjoy, and so much to eat!

 Copycat Chick-fil-A Sauce

1/2 c. mayonnaise

1/4 c. honey

1/4 c. barbecue sauce

1 TBS lemon juice

1 TBS Dijon mustard

2 TBS yellow mustard

Combine all ingredients in a medium bowl. Whisk well. Chill until serving. Keep covered in fridge for 2-3 days. Serve with chicken tenders, nuggets, popcorn chicken, fries, onion rings, etc.

 

Shared at Weekend Potluck
 

A Ham Of A Tradition

 Every family has dishes and recipes that have been passed down between generations. Some of them are easily understood by others, and some don't make sense outside the family. But that's okay because if you love them, and they conjure up happy memories, that's all that matters. 

This is one of those things that I couldn't truly appreciate until I was an adult. I wasn't a picky eater as a kid, so I can't explain why I didn't enjoy it, but as I've gotten older, it's definitely something I can't imagine not serving with every ham I make. 

This comes to you via me of course, but like so many of my treasured recipes, it originated from my Grammy, my dad's mom. And when I say my daddy can NOT eat a beautiful holiday ham without it, I mean it. It's truly one of his favorite combinations in the world. 

If you try it, it won't take long before you realize well. The citrus flavor pairs so well with ham, the raisins turn into plump little bursts of flavor and the hint of cloves give it a true holiday essence. 

I don't mind making this any time I have a big glazed ham on the menu because one of the best things about it is you can make it ahead and simply rewarm it! I have made it up to 2 days before and it's still perfect. It does thicken as it sits, so sometimes it needs thinned back out, but see the note below on how I handle that.

The last time I made this for my dad he said we probably use way more on each piece of ham than what was intended. Oops. We slather our ham in it. I am pretty sure you're supposed to slightly dip, but oh well. We want ton enjoy it! 

If you're planning a Christmas ham, I would love if you included a family tradition of mine with your holiday meal. I would be honored, in fact!

Orange Raisin Sauce

1 c. water

1 c. orange juice

1 c. raisins

1/4 c. sugar

2 TBS flour

1/4 tsp. salt

Dash of cloves

In a small sauce pan, bring 1/2 cup water, juice and raisins to boil. Dissolve flour in other 1/2 cup water. Whisk into juice mixture. Add sugar, salt and cloves. Bring back to a boil. Reduce heat to simmer. Cook until thick, about 15 minutes. Serve immediately or allow to cool and refrigerate. *NOTE* This is a great make ahead. It can be refrigerated up to 2 days before serving and reheated in microwave. It will become thicker as it sits, so simply add some water or juice to thin it back out.