2.33 Gallons = 1 US Peck

Ranch Dressing

Need to get back to posting more food stuff. I know this one isn’t exicting, but everyone seems to really like it.

1 ½ cups Mayonnaise
1 tb ls Dijon Mustard
2 tbls Buttermilk Powder
3 tbls Water
1 tbls Dried Parsley
½ tsp Kosher Salt
1/8 tsp Pepper
1 tbls Very Finely Chopped Yellow Onion
1 ½ tsp Lemon Juice
½ tsp Fresh Finely Chopped Dill

Mix all ingredients. Store in air-tight container

Servings: 1 pint

Time: 5 minutes

Add comment March 10th, 2007

Oriental Dressing

Just because someone asked for it. You could probably substitute the mayonnaise for vegetable oil, but you will have to whisk that in slowly at the end. Curious to know if that works. Enjoy.

6 tbls Honey
3 tbls Rice Wine Vinegar
1/2 cup Mayonnaise
2 tsp Dijon Mustard
1/2 tsp sesame oil

Combine all ingredients into a bowl and whisk to combine.

Servings: 1 cup

Time: 5 minutes

Add comment May 29th, 2006

Recipe Fridays - Honeydew Shrimp

OK, I know I missed last week. I had a good reason. I was at the doctor’s getting my leg removed from that stupid cast. Boy is it nice to be free. One month in an aircast and then I should be back to normal.
So, please forgive me for missing my recipe post last week.
Here’s this week’s post. Don’t turn your nose up at the title. I’ve had a number of people do that, yes BJ you know you thought I was off my rocker.

Honeydew Shrimp

Marinade
1/2 lemon, juiced
1 tbls olive oil
1 tsp balsamic vinegar
2 tsp Creole seasoning (see below)
1 lb small shrimp (50 count or higher)

Dressing
1 tbls olive oil
2 tsp balsamic vinegar
1/2 lemon, juiced
1 tsp fresh mint leaves, finely chopped
1/4 tsp salt
1/8 tsp black pepper

1/2 of a honeydew melon (pealed, seeded, and chopped into ¼ inch cubes)
1/4 cup red onion, finely chopped

1 lime, cut into wedges

Mix all of the marinade ingredients in a small bowl to combine. Add shrimp and marinate for 15 minutes. Mix dressing ingredients in a medium bowl to combine. Add honeydew and onion and toss to coat. Either grill or saute shrimp in a large saute pan until done, 3-5 minutes. Add shrimp to honeydew and serve. Garnish with lime wedges.

Servings: 8 appitizers

Time: 25-30 minutes

Creole Seasoning (courtesy of Emeril Lagasse)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Add comment July 29th, 2005

Recipe Fridays

Let’s see how long I can keep this up. My goal is to dish out (haha, get it?) at least one of my favorite recipes every Friday. Just in time for the weekend. Who knows, maybe you’ll send me some ideas for something new to cook.
This week’s selection: Salads. Summer is a great time for salads. Around here we normally have too much lettuce growing in the garden and this year I’m trying to cut back on all the fat, so salads have been popular in our house this spring. I’m going to share my secret recipe for Honey Mustard Dressing that everyone has been bugging me to share. I’m also putting up a new one, Greek Mixed Green Salad. We had this one for Forth of July and it seemed to be a big hit. Try grilling up some chicken, toss it with the salad, and stuff it in a pita or a wrap. Makes a great lunch.
Hope you enjoy. Let me know what you think and pass on any suggestions of what you want to see next.

Honey Mustard Dressing
2 tbls honey
2 tbls whole grain mustard (I like the Fred Meyer Whole Grain Mustard w/ Garlic the best)
2 tbls red wine vinegar
1/2 cup vegetable oil
1/4 tsp salt
1/8 tsp fresh ground pepper

In a medium size bowl whisk together the honey, vinegar, mustard, salt and pepper. Slowly (and I mean slowly. Patience will be rewarded) add the oil in a steady stream while whisking. Whisk until all the oil is added and the mixture is emulsified.

Greek Mixed Green Salad
4 cups mixed green lettuce
2 cups chopped romaine lettuce
1/2 cup pealed and diced cucumber
1/2 cup diced roma tomatoes
1/2 cup roughly chopped green olives
1/4 cup drained and diced pepperchinis
4 oz crumbled feta cheese
Greek Feta Salad Dressing to taste (I prefer Girard’s Greek Feta Vinaigrette.)

Add all the ingredients to a bowl and toss to mix thoroughly.

1 comment July 15th, 2005