I love a good vinaigrette
I also just love oil & vinegar but it's nice once & awhile to spice it up
my mom-in-law makes a very good vinaigrette, so I asked her for the recipe
and decided to put it on here to share with other vinaigrette lovers :)
enjoy!
French Vinaigrette
1 cup olive oil
1/2 cup vinegar
1/4-1/3 cup dijon mustard (depends on how zippy you like it!)
1 tbsp minced garlic
salt & pepper to taste
shake, pour & enjoy!
Friday, August 5, 2011
Wednesday, July 13, 2011
easy caesar salad dressing
i made a delicious lasagna the other day, and really wanted to have a caesar salad with it
but when i went to the fridge i realized i didn't have any caesar dressing. so i looked up recipes online, and they all called for mayo... which i also didn't have. finally, i stumbled upon this gem! it's not as thick as other caesar dressings, more vinegrette like, also, it is brown, not white - BUT it was sooo good. and i recommend it.
give it a whirl. it's a good recipe when you're in a bind!
real caesar dressing recipe
1 egg yolk
1 tbsp dijon mustard
1 tbsp chopped garlic
2 tbsp balsamic vinegar
1 1/2 tsp lemon juice
dash of worcestershire sauce
1 tbsp warm water (if needed)
1 cup olive oil (i actually only used about 3/4 cup)
1/2 cup parmesan (i realize now that i'm typing this, that i totally neglected to put that in!! it would've added some good flavor. but it was still good without that, and we had parmesan on our lasagna)
put first 6 ingredients in a bowl & whisk. slowly add the olive oil until fully incorporated. if getting too thick, add the water. add the parmesan, mix well and pour over salad.
enjoy!
but when i went to the fridge i realized i didn't have any caesar dressing. so i looked up recipes online, and they all called for mayo... which i also didn't have. finally, i stumbled upon this gem! it's not as thick as other caesar dressings, more vinegrette like, also, it is brown, not white - BUT it was sooo good. and i recommend it.
give it a whirl. it's a good recipe when you're in a bind!
real caesar dressing recipe
1 egg yolk
1 tbsp dijon mustard
1 tbsp chopped garlic
2 tbsp balsamic vinegar
1 1/2 tsp lemon juice
dash of worcestershire sauce
1 tbsp warm water (if needed)
1 cup olive oil (i actually only used about 3/4 cup)
1/2 cup parmesan (i realize now that i'm typing this, that i totally neglected to put that in!! it would've added some good flavor. but it was still good without that, and we had parmesan on our lasagna)
put first 6 ingredients in a bowl & whisk. slowly add the olive oil until fully incorporated. if getting too thick, add the water. add the parmesan, mix well and pour over salad.
enjoy!
Thursday, June 23, 2011
modern mac and cheese
i found this recipe in my chatelaine magazine with the tag line:
"if you think your recipe for this comfort-food fave couldn't be more decadent, think again. our three-cheese version is over-the-top and utterly delish"
SOLD!
Yesterday was a very rainy day, so I decided a little comforting warm supper dish was in order.
here is the recipe. i modified it a bit.. i didn't have goat cheese, so i used ricotta, since that's what i had in my fridge.
ingredients:
1 lb (500 g) extra-old cheddar cheese
1/2 lb (250 g) mozzarella cheese
8 slices bacon, cooked
450 g pkg small pasta, such as penne, macaroni or fusilli
1/4 cup butter
1/4 cup flour
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp nutmeg
generous pinch of cayenne
3 1/2 cups milk
113 g pkg creamy goat cheese, crumbled or 1/2 8 oz pkg cream cheese, cut into cubes
1/3 cup snipped chives
1. preheat the oven to 450 degrees. bring a large, wide saucepan filled with water to a boil. meanwhile, cut half of cheddar into 1/2 inch cubes and set aside. grate remaining cheddar and all of the mozzarella into a medium bowl. toss to mix. set 1 cup of cheese mixture aside. crumble or slice bacon into small pieces
2. cook pasta, following package directions, until al dente, 8 to 10 minutes. drain well. return to pan. meanwhile, melt butter in a medium saucepan over medium heat. when bubbly, sprinkle flour overtop. using a wooden spoon, stir constantly for 1 min. add seasonings and mustard. gradually pour in milk, continuously stirring and making sure to get into the corners. increase heat to medium-high. stir frequently until sauce comes to a gentle boil. remove from heat. gradually stir in grated cheddar-mozzarella mix (except for reserved amount).
3. pour cheese sauce over drained hot pasta and stir to evenly coat. crumble in goat cheese and add cheddar cubes, bacon and chives. stir to distribute.
4. turn into a 9x13 inch (3 L) baking dish. sprinkle with the reserved grated-cheese mix. place baking dish in centre of preheated oven. bake until bubbly and cheese on top is melted and golden, 15 to 20 minutes.
"if you think your recipe for this comfort-food fave couldn't be more decadent, think again. our three-cheese version is over-the-top and utterly delish"
SOLD!
Yesterday was a very rainy day, so I decided a little comforting warm supper dish was in order.
here is the recipe. i modified it a bit.. i didn't have goat cheese, so i used ricotta, since that's what i had in my fridge.
ingredients:
1 lb (500 g) extra-old cheddar cheese
1/2 lb (250 g) mozzarella cheese
8 slices bacon, cooked
450 g pkg small pasta, such as penne, macaroni or fusilli
1/4 cup butter
1/4 cup flour
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp nutmeg
generous pinch of cayenne
3 1/2 cups milk
113 g pkg creamy goat cheese, crumbled or 1/2 8 oz pkg cream cheese, cut into cubes
1/3 cup snipped chives
1. preheat the oven to 450 degrees. bring a large, wide saucepan filled with water to a boil. meanwhile, cut half of cheddar into 1/2 inch cubes and set aside. grate remaining cheddar and all of the mozzarella into a medium bowl. toss to mix. set 1 cup of cheese mixture aside. crumble or slice bacon into small pieces
2. cook pasta, following package directions, until al dente, 8 to 10 minutes. drain well. return to pan. meanwhile, melt butter in a medium saucepan over medium heat. when bubbly, sprinkle flour overtop. using a wooden spoon, stir constantly for 1 min. add seasonings and mustard. gradually pour in milk, continuously stirring and making sure to get into the corners. increase heat to medium-high. stir frequently until sauce comes to a gentle boil. remove from heat. gradually stir in grated cheddar-mozzarella mix (except for reserved amount).
3. pour cheese sauce over drained hot pasta and stir to evenly coat. crumble in goat cheese and add cheddar cubes, bacon and chives. stir to distribute.
4. turn into a 9x13 inch (3 L) baking dish. sprinkle with the reserved grated-cheese mix. place baking dish in centre of preheated oven. bake until bubbly and cheese on top is melted and golden, 15 to 20 minutes.
all ingredients lined up ready to go!
ready for the oven!
enjoy!!
Tuesday, June 21, 2011
mini donuts - semi homemade
found this recipe on a blog, looked tasty
doesn't hurt to try
supplies for donuts:
biscuit dough - ready to use or from scratch
small circle cutter - like a shot glass or something
1/4-1/2 cup cooking oil - vegetable or canola
tongs
paper towels
cinnamon and sugar mix
open the biscuit can and spread all the rolls out. then using a small circle cutter, press out a donut hole ride int he middle.
then get your pan on medium heat with the oil. depending on how many you make, you will need more oil. you want enough oil to cover half o the donut when cooking. place 3-4 doughy donuts into the pan and leave until the bottom is golden brown. don't do anything else but watch these, as they cook fast and you don't want them to burn. then turn them over and cook another minute or so. using tons, place the cooked donut on paper towels to drain and cool slightly.
now place the donuts on a plate and sprinkle with cinnamon and sugar.
enjoy!
broccoli cheese soup
just like the one at moxie's.. only better because it's homemade!
don't let the amount of velveeta scare you... it's what makes the soup so creamy and delicious.
ingredients:
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup flour
2 cups milk
1 lb velveeta cheese
3/4 pound cheddar cheese
1 pinch ground pepper
in a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. transfer to a blender a bit at a time, it's nicer in the soup if the broccoli is pureed and it's just a nice thick soup.
in a separate skillet over medium heat, melt the butter, add the onions and saute for 5 minutes or to desired tenderness.
add the flour to the onions and stir well, forming a pasty substance. gradually add the milk and stir until thick. add this mixture to the broccoli mixture in the pot and stir well. then add the cheese, stirring until melted. finally, add the pepper.
*note, be careful not to let the soup boil, or the cheese will break down.
enjoy! it makes a huge batch, so you can eat it all week. mmmm good.
don't let the amount of velveeta scare you... it's what makes the soup so creamy and delicious.
ingredients:
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup flour
2 cups milk
1 lb velveeta cheese
3/4 pound cheddar cheese
1 pinch ground pepper
in a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. transfer to a blender a bit at a time, it's nicer in the soup if the broccoli is pureed and it's just a nice thick soup.
in a separate skillet over medium heat, melt the butter, add the onions and saute for 5 minutes or to desired tenderness.
add the flour to the onions and stir well, forming a pasty substance. gradually add the milk and stir until thick. add this mixture to the broccoli mixture in the pot and stir well. then add the cheese, stirring until melted. finally, add the pepper.
*note, be careful not to let the soup boil, or the cheese will break down.
enjoy! it makes a huge batch, so you can eat it all week. mmmm good.
puppy chow
my friend asha's mom always made this recipe
it was always a special treat when we went there and she had made it
it is ADDICTING!
at asha's wedding shower they gave away puppy chow and the recipe
so now i can make it whenever i want
mmmm
puppy chow
1 box crispix
3/4 cup chocolate chips
1/2 cup butter
1/2 cup peanut butter
2-3 cups icing sugar
melt peanut butter & chocolate together. pour over cereal. mix in icing sugar and cool. you can also add peanuts, cheerios and pretzels to the mix! enjoy and share!
it was always a special treat when we went there and she had made it
it is ADDICTING!
at asha's wedding shower they gave away puppy chow and the recipe
so now i can make it whenever i want
mmmm
puppy chow
1 box crispix
3/4 cup chocolate chips
1/2 cup butter
1/2 cup peanut butter
2-3 cups icing sugar
melt peanut butter & chocolate together. pour over cereal. mix in icing sugar and cool. you can also add peanuts, cheerios and pretzels to the mix! enjoy and share!
fudgy truffle eggs
if you want a VERY SWEET treat.. make these.
it's good to make if you're planning to take it somewhere to share or giving it away, it's a large recipe for a few people to eat... you may get sick from all the sugar if you eat them yourself!!!
ingredients:
2 cups semisweet chocolate chips
1 tub chocolate frosting
1 tsp vanilla
1/4 cup creamy peanut butter or marshmallow creme
24 oz chocolate flavored candy coating
in a large microwavable bowl, microwave chocolate chips uncovered on high 1 minute, stir until melted. if necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
microwave frosting uncovered on high 20 seconds; stir into melted chocolate chips. stir in vanilla. cover; refrigerate 30 minutes or just until thick enough to hold a shape.
drop chocolate mixture by level tablespoons onto waxed paper lined cookie sheets. flatten each tablespoon of chocolate mixture. spoon about 1/4 tsp marshmallow or peanut butter in centre. fold chocolate mixture over filling; shape into egg shapes. (if mixture is too sticky, refrigerate until firm enough to shape) freeze 30 minutes.
in a large bowl, microwave candy coating uncovered on high 1 minute to 1 1/2 minutes, stirring until smooth. dip eggs, one at a time, in candy coating using fork to hold them. return to cookie sheets. refrigerate eggs about 10 minutes or until coating is set. decorate as desired.
it's good to make if you're planning to take it somewhere to share or giving it away, it's a large recipe for a few people to eat... you may get sick from all the sugar if you eat them yourself!!!
ingredients:
2 cups semisweet chocolate chips
1 tub chocolate frosting
1 tsp vanilla
1/4 cup creamy peanut butter or marshmallow creme
24 oz chocolate flavored candy coating
in a large microwavable bowl, microwave chocolate chips uncovered on high 1 minute, stir until melted. if necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
microwave frosting uncovered on high 20 seconds; stir into melted chocolate chips. stir in vanilla. cover; refrigerate 30 minutes or just until thick enough to hold a shape.
drop chocolate mixture by level tablespoons onto waxed paper lined cookie sheets. flatten each tablespoon of chocolate mixture. spoon about 1/4 tsp marshmallow or peanut butter in centre. fold chocolate mixture over filling; shape into egg shapes. (if mixture is too sticky, refrigerate until firm enough to shape) freeze 30 minutes.
in a large bowl, microwave candy coating uncovered on high 1 minute to 1 1/2 minutes, stirring until smooth. dip eggs, one at a time, in candy coating using fork to hold them. return to cookie sheets. refrigerate eggs about 10 minutes or until coating is set. decorate as desired.
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