Browsed by
Month: October 2015

Homegrown Tomato and Stir Fry Chicken Salad

Homegrown Tomato and Stir Fry Chicken Salad

A few fall-like days that had me making chili and then the temps went through the roof and now I’m on a hot weather food kick, and really getting back into my salads. I was able to make this salad thanks to a friend who gave us a bunch of homegrown tomatoes.
I’ll have to post my stir fry recipe later. It was a real hit this summer.
Ingredients:
  • Stir fry chicken
  • Spinach
  • Medium tomato
  • Mini bell peppers
  • Goat cheese
  • Red onion (optional)
  • Dressing (only a small amount needed)

 

 

It’s a salad, so cut the ingredients to your preferred size and toss. The stir fry sauce makes up most of the dressing, but I highly recommend adding a little Ranch dressing or at least some olive oil to bring out the nutrients in the vegetables and add a little coating so the sauce can stick better. Red onions are recommended for flavor if you have to use store-bought tomatoes.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Homemade Ranch Dressing Mix

Homemade Ranch Dressing Mix

I love my Homemade Ranch Dressing, but it’s a bit of a PITA to make because you have to measure out all of the ingredients. My solution is to mix the dry ingredients ahead of time and store them in a little jar.

I like to combine enough for six batches, so that’s what this recipe makes, but you can do the math and make more or less if you want.

Ingredients for the mix:

 teaspoons dried chives
 teaspoons dried parsley
 teaspoons onion powder
1½ teaspoon garlic powder

1½ teaspoon dried dill weed
3/8 teaspoon salt (or eyeball it)
3/8 teaspoon ground black pepper (or eyeball it)


Place all ingredients in a jar, stir or shake.

To make the dressing:

Place two heaping teaspoons of the dry mix in a bowl.
Add 1/2 cup maynnaise.
Blend well with a stick blender, whisk, or fork.
Add 1/2 cup sour cream.
Blend well with a stick blender, whisk, or fork.
Add 1/2 cup buttermilk.
Blend well with a stick blender, whisk, or fork.

Cover or pour into a jar and refrigerate.

Alternatively, you can skip the sour cream and use 1 cup of buttermilk, for runnier dressing. Or, you can skip the buttermilk and use 1 cup of sour cream for dip.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing. This is one of the easiest dressings ever! It only requires four ingredients, and it is so good.

It’s a lot like Alfredo sauce, but cold, so it is great for pasta salad if you are in the mood for a creamy one instead of one dressed with a vinaigrette.

And if you love left-over chicken Alfredo, but hate the way it gets all congealed when it’s cold and then doesn’t really get a good texture back when you reheat it, this is the perfect make-ahead substitute. Just cook your pasta and chicken, put them in a sealable container, toss it well with some of this dressing, and refrigerate. Perfect cold “chicken Alfredo” for breakfast!

I’m completely spoiled to homemade dressing, but it took me a while to get my system down so it wasn’t so much work. When I make this one, I make a batch of Homemade Ranch at the same time. But now I premix the dry ingredients for my Ranch and store enough for several batches.

I also have an amazing batter bowl that my mom got from the Farmer’s Market for my birthday. I’ll have to post pictures of it later. I mix my dressings in that, using a stick blender (you can use a whisk of a fork), and then I pour them into sauce jars that I have saved.

I label them, using painter’s tape, with the expiration date of the ingredient that has the closest expiration date. For me that’s usually the buttermilk. That works better than just labeling them with the “made on” date because when I did that I still had to go look at the expiration dates on my ingredients to know if the dressing was good, and if I had already thrown out the containers for the ingredients I was screwed.

Ingredients:

1 bulb garlic (roasted)
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1/2 cup buttermilk

To Roast the Garlic:

Set the oven to about 350 or 400 (preheating is not necessary). Cut the top off the bulb of garlic. Put it in a ramekin or another little oven-proof bowl-type thing. drizzle with olive oil. Put it in the oven until it’s golden brown, usually somewhere between 30 minutes and an hour. I know it’s time to check it because I can smell it.

Remove from the oven and let cool! You can roast the garlic a day or two before you make the dressing and just keep it in the fridge until you’re ready to go, but it’s easier to squish out at room temperature.

To Make the Dressing:

Squish roasted garlic into a bowl.
Add mayonnaise and Parmesan. Blend well with a stick blender, whisk or fork. Add buttermilk. Blend well again.
Pour into a sealable container or cover your bowl and refrigerate.
Label with expiration date if desired.

That’s it!

Facebooktwittergoogle_plusredditpinterestlinkedinmail