Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

During holiday weekends, you make plans to go out. One day with family. One day with local friends. Another day with friends from out of town. You know you won’t be home much so you keep the fridge pretty slim. Then, a meal sneaks up on you and you’ve got to throw something together.

Steaks are one of my favorite quick & easy meals, and at the last minute, I decided to dress it up with some Horseradish Cream. Lon loved it and it’s made with only three ingredients that are almost always in stock: sour cream, horseradish, and mayonnaise. The next day, I used the left-over Horseradish Cream on diced roasted beets. What a delicious side salad! Next, I’m going to smear some in my roast beef sandwich. More points for being so versatile.

Bowl of Beets with Horseradish Cream 4

I don’t include salt and pepper in the recipe because it will depend on what you’re using it for. On well- seasoned steaks, I like the cream without salt and pepper for the counter-balance. For roasted beets, I put the dollop on top, then sprinkled with kosher salt and freshly ground pepper. Even when you do want it, I suggest the last minute addition.

Beets topped with Horseradish Cream 12

With 90 seconds of work, you’ve got a sauce, condiment, dip, or dressing that adds a fresh kick and luxurious creaminess! No excuses now.

Horseradish Cream
~makes 3/4 cup

  • 1/2 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon mayonnaise

Instructions -

Stir the ingredients together in a large bowl. Cover and refrigerate any un-used portion. Keeps for 1 week.

Bowl of Beets with Horseradish Cream 2

You can serve the horseradish cream right on top, or you can toss it with the beets like a dressing.

Beets tossed in Horseradish Cream 2

posted by jessica at 08:12 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.