Protein Ranch Dip

Protein Ranch Dip 

½ cup cottage cheese
½ cup sour cream
1 tsp grated shallot
2 Tbsp ranch seasoning
½ tsp seasoned salt

Blend everything with an immersion blender until smooth OR leave it chunky - it's that good!!

Raspberry Salad

Raspberry Salad

1-2 heads of Romain - or your favorite salad greens - chopped
1 can Mandarin Oranges drained
1 c Celery, diced
1 Red Bell Pepper, sliced
1 can Pineapple Chunks drained
4 Green Onions chopped - white and green parts
1 cup Raspberries
1 cup Cashews - or your favorite nut 

Dressing 

3/4 Cup White Sugar
1 Teaspoon Dry Mustard
2 1/2 Tablespoons White Vinegar
2 1/2 Tablespoons Apple Cider Vinegar
1 Tablespoon Diced or grated Red Onion
1 Cup Canola Oil
1 1/2 Tablespoons of Poppy Seeds

In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy. Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.
Drizzle the dressing and top with cashews, serve immediately.

For the Dressing
Blend the sugar, mustard and vinegars on high until thoroughly mixed, this should only need a few pulses. Turn off the blender. Add the red onion. Turn the blender back on and in a slow, steady stream drizzle in the canola oil. Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds.
Chill and serve over the salad.

Lemon Dressing

 

To be honest - I REALLY have to LOVE a salad dressing to make it from scratch. I'm very adept at finding a store bought replacement for most of the homemade dressings I like on my array of salads.

This one BREAKS all the rules. I've never had anything like it - and although I searched my heart out and now have several Lemon Dressings in my refrigerator - nothing comes close.

Lemon Dressing
1 Cup Lemon Juice use as much fresh as you can (about 5 lemons)
1/2 Cup Oil canola or vegetable
1/2 Cup Sugar
1/4 teaspoon Ginger ground
1/8 Cup Lemon Zest 2 tablespoons

Zest 2 lemons.

Juice all the lemons - a great trick is to microwave them for 15-20 seconds before cutting them in half - it will yield more juice. Add all other ingredients and shake until combined. 

Serve on top of anything you fancy! I love it on this Strawberry Salad with Lemon Dressing

Strawberry Salad with Lemon Dressing

I AM OBSESSED with this salad - and this salad dressing!!!

I crave it like crazy. I made the dressing a few days ago and I've served it for dinner every night since. We've come up with some great substitutions to keep things fresh. My youngest and my husband aren't as crazy about the dressing as I am - so they've been using Brianna's Raspberry Poppy Seed Dressing instead.

I've made this salad the original way, the picture above is from tonight when we were out of spinach - but had romaine. We've also substituted quinoa for lettuce/spinach. SO GOOD!

Strawberry Salad with Lemon Dressing
Candied Almonds
1 Bunch Spinach baby, washed (or romaine or quinoa)
Strawberries sliced
Mandarin Oranges drained, or any other berry you have/love

Candied Almonds
1/2 Cup Almonds Slivered
2 Tablespoons Butter
1/4 Cup Brown Sugar or more
1 teaspoons Cinnamon

Toast the almonds over medium heat, watching carefully so as to not burn until slightly browning. Add butter, brown sugar and cinnamon. Continue to cook, stirring frequently until brown sugar begins to bubble and stick to the almonds. Remove from heat and spread almonds on parchment paper to cool.

Dressing
1 Cup Lemon Juice use as much fresh as you can (about 5 lemons)
1/2 Cup Oil canola or vegetable
1/2 Cup Sugar
1/4 teaspoon Ginger ground
1/8 Cup Lemon Zest 2 tablespoons

Zest 2 lemons.

Juice all the lemons - a great trick is to microwave them for 15-20 seconds before cutting them in half - it will yield more juice. Add all other ingredients and shake until combined. 

Piper's Favorite Cucumber Salad

Piper's Favorite Cucumber Salad

4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds
Kosher salt
1/2 cup sour cream
1/4 cup chopped fresh dill (or 1/8 dried)
2 tablespoons white vinegar
Freshly cracked black pepper
Slice your cucumbers and set them in a colander and salt - leave for about 20 minutes to bleed some of the water out.

If you don't have time to let the cucumbers sit - at least let the rest of the ingredients sit overnight

*We also use this sauce on top of fish - salmon or halibut are our faves!

Green Goddess Mayonnaise

I saw a recipe for a Green Goddess Sandwich on Pinterest here. I plan to make a sandwich very similar to that one this week - but tonight - I already planned to have hamburgers - so I decided to make Green Goddess hamburgers!!

They were so delicious. I used our family's favorite beef patty, cheddar, havarti, avocado and tomato - so good!

Green Goddess Mayonnaise
1 c mayonnaise
1/3 c chopped chives
1/3 c chopped fresh basil leaves
1/4 c freshly squeezed lemon juice
2 tsp minced garlic
2 tsp anchovy paste or 2 anchovy filets
2 tsp kosher salt
1 tsp freshly ground black pepper

Combine all ingredients with your immersion blender. Chill in the fridge at least 30 minutes before serving. Enjoy!

Fried Zucchini and Dipping Sauce

We planted a garden this year - we have zucchini, summer squash, butternut squash, calabacita squash, pumpkins, watermelons, tomatoes, bell peppers, jalapeños and herbs coming out of our ears.

I've come up with some pretty creative ways to eat these items - and yesterday I broke down and bought a deep fryer. A deep fryer. I know. When my husband saw it he said "uh. We really don't eat deep fried food - what are you going to use that for?" hahaha. We'll see how this kitchen accessory fares here.

Most of my recipes are a combination of at least 2 recipes or have been inspired by something I read or saw. I saw this recipe on the Food Network "Neely's Fried Zucchini"but had to make changes bc of our egg and peanut allergies. I also make the dipping sauce - which was good but not fantastic - still on the search for a perfect compliment to this fried zucchini...

Fried Zucchini
Canola oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 1/2 c milk

1/2 c sour cream

Dipping Sauce
Ranch dressing
1 cup sour cream
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper

Preheat oil in a deep-fryer to 350 degrees F.

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add sour cream and milk. Whisk the sour cream and milk together to get a good consistency (this is where you would normally use eggs). Dredge the zucchini in the flour, followed by the milk and finally in the panko.

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 2 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.

For the sauce:

Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

Asian Salad with Peanut Dressing

I saw a similar salad on the Food Network site. I adapted both the dressing and the salad to accommodate the ingredients I had on hand. It was so good! Fresh and crunchy with a little heat.

Asian Salad with Peanut Dressing
Salad

1/2 head of Napa Cabbage

Shredded carrots

4 green onions, diced

Mandarine oranges

Peanuts (crushed into small bits)

Dressing
1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
Few drops of Sriracha to taste
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
1/2 cup canola oil
Salt and freshly ground pepper to taste

You know what to do…

Let the dressing marry in the refrigerator for at least an hour before dressing the salad. Top with crushed peanuts and serve immediately.

Caesar Dressing

My husbands favorite meal is steak, potatoes and Caesar Salad. 

6 or 7 years ago, I stopped buying bottled dressing and have been making dressing from scratch. As a friend of mine said - the thing that really takes a salad over the top is the dressing! I've made this a few times recently to perfect it and it is so delicious!!

I got this recipe off the Food Network site - it's a Pioneer Woman recipe.

Caesar Dressing

4 whole anchovy fillets

2 1/2 T Dijon mustard

1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)

1 teaspoon Worcestershire sauce

2 cloves fresh garlic, peeled

1/2 whole lemon, juiced

1/2 cup olive oil

1/4 cup freshly grated Parmesan

Freshly ground black pepper

Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.

With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.

*Note that I didn't add salt. The anchovies are salty enough for this dressing.

Broccoli Grape Cucumber Salad

I didn't take this gorgeous picture - while I did make this salad, we had company in town and it was gobbled up so quickly I didn't get a picture of mine. This picture and recipe can be seen HERE on NatashasKitchen

I did, however, use another tried and true dressing recipe instead of the one she used...

Broccoli Grape Cucumber Salad

2 medium heads of broccoli, finely chopped/ diced
1/2 english cucumber, diced
1 cup red/purple grapes, chopped
3 Tbsp onion, finely chopped
2 to 3 Tbsp unsalted sunflower seeds

Dressing:

1 c mayonnaise

1/2 c sugar

1/4 c apple cider vinegar (red wine vinegar is also good) 

1/2 red onion, diced

Pretty self explanatory as far as putting it together...

Cafe Rio House Dressing

I am making Cafe Rio Pork Salad for dinner tonight and went to double check the ingredients for the dressing that goes with it and WHAT?? I've never posted my absolute favorite dressing of all time. Shocking. Abomination.

So sorry for keeping this gem to myself all this time!!

Cafe Rio House Dressing

1 pkg dry Hidden Valley Ranch dressing (original or buttermilk)

1 c mayo

1 bunch cilantro

2 cloves garlic

3 tomatillos (I use salsa verde instead)

1/3 c buttermilk or sour milk*

1/2 t cayenne pepper

1/2 T sugar

Put all ingredients in blender and blend until smooth. Refrigerate at least 30 minutes before eating.

*Since I very rarely have buttermilk on hand - I make sour milk. Combine 1/3 c milk with 1 T lemon or lime juice.

Honey Mustard Sauce

I made this Honey Mustard Sauce to go with the Alice Springs Chicken copycat recipe. Deeeelish.
Honey Mustard Sauce

1/2 c mayonnaise

2 T dijon mustard

1 t garlic powder (less if your not a fan)

1 T white vinegar

5 T honey

salt and pepper to taste

Mix all ingredients together and refrigerate about 30 min before serving.

Wedge Salad

Oh yeah baby. This salad is SO SIMPLE and SO DELICIOUS. I recently read an article on iceberg lettuce and how it gets such a bad rap - for no good reason. I'll try to find the article and link to it soon. Anyway... the wedge - here we go...

Wedge Salad
Iceberg lettuce (1 head = 4 servings)
1 lb bacon, cooked and crumbled
1 avocado, diced
1/2 red onion, diced
grape tomatoes
3 hard boiled eggs, diced
cheddar cheese, shredded
Buttermilk Ranch Dressing

Cut the core out of the head of lettuce. Divide head into 4 wedges. I like to drizzle the wedge with dressing before adding my toppings - so that it gets in all those bitty cracks. Add all other toppings to taste - enjoy!!

Fabulous Red Wine Vinaigrette

I just can't get enough of it.

I like vinaigrette's well enough, but I usually go for the creamy dressings. This dressing - is my new favorite FOOD. I have had it on absolutely everything I can lay my hands on in the last week.

It's sweet and acidic and peppery and mouth watering and seriously to die for. It's so good - I even renamed it - adding FABULOUS to the title.Fabulous Red Wine Vinaigrette:
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I've found it gets a little thick if it is too cold so I'll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).

Make it. Love it. You will thank yourself daily.

Layered Jicama Salad

This recipe is probably older than I am - but that just goes to show that it's tried and true - and well loved.

I wanted to make a salad that I hadn't made in a while and this one fit the bill - my kids don't remember ever having it and they RAVED. My husband and I haven't had it for a while either and we both wondered why I don't make this all the time...


Layered Jicama Salad
1 head Romaine lettuce - shredded
1 large cucumber, peeled and but into bite sized pieces
1 1/2 c celery, diced
1 medium jicama, peeled and shredded (about 2 cups)
1 small red onion, diced *I used green onions today
1 1/2 c frozen peas (run under cool water)
2 8 oz cans sliced water chestnuts, diced
1 c bacon, crumbled
2 tomatoes on the vine, diced
1/2 c parmesan cheese

Dressing
Mayonnaise
3 T Sugar
3 T Season All

Layer lettuce, cucumber, celery, jicama, onion, peas and water chestnuts.

Spread a layer of mayonnaise on top of the water chestnuts. Sprinkle with Season All and sugar. Remember you are seasoning A LOT of veg in this dish - so don't hesitate with the components of the dressing.

Chill for at least an hour. Top with bacon, tomatoes and parmesan cheese. Serve!

*I love the look of this salad in my trifle dish. You can use any bowl, or even a casserole dish to assemble this.

Creamy Cilantro Lime Dressing

I have made this recipe 1000 times without the cilantro b/c of my husbands adversion to it. A few nights ago, I decided to make it by the 'book' and see if he noticed anything... he did notice. He said "you've never made this dressing before - it's delicious!" So even if you think you don't like cilantro - maybe just maybe it's time to try it again - you may change your mind too! I have listed this recipe under Cafe Rio Creamy Ranch Dressing as well - if you keep up with this blog - you may recognize it.
Cilantro Lime Dressing aka Cafe Rio Creamy Ranch Dressing
1 pkg dry Hidden Valley Ranch Dressing, Original
1 c mayonnaise
1 c chopped cilantro
2 garlic cloves, minced
3 tomatiolls (peel off husk and wash before chunking into blender sized pieces)
1/3 c milk
1 T lime juice
1 T sugar
1/2 t cayenne pepper

Put all ingredients in blender and blend until smooth. Refrigerate for atleast 30 minutes before serving.

Cafe Rio Pork Salad

Cafe Rio Pork Salad was the first recipe I posted on this blog over 2 years ago. I also posted recipes for the famous Cafe Rio Pork in the salad Cilantro Lime Rice, Black Beans, and Cilantro Lime Dressing. BUT - I posted them all mixed up - so that it wasn't obvious that all of those ingredients together make the Ultimate Sweet Pork Salad aka Cafe Rio Pork Salad. I have now remedied that:)

Cafe Rio restraunt is in only a few western states - but everyone in the world must try this salad - it really is that good.
This is the end game - so I'll go ahead and tell you how to assemble this bad boy.
1. Nice fresh tortilla warmed on a dry skillet on the bottom of the plate
2. Thin layer of the Cilantro Lime Rice
3. Thin layer of the Black Beans
4. Layer of the Sweet Pork
5. Layer of the romain lettuce
6. Spinkling of pico de gallo
7. Dollup of both guacamole and sour scream
8. Sprinkled with cojito cheese* and tortilla strips.

The perfect salad.

*Cojito cheese can easily be found at your supermarket - it will be in with the specialty cheeses. I have seen people mention that parmesan cheese can be substituted for cojito cheese (I assume b/c they look similar) but I disagree. Cojito has it's own distinct mild flavor and texture.

Coyote Quesadillas

I saw these on Guy Fieri's "Guys Big Bite" on the Food Network the other day. Guy Fieri happens to be my 8 year old sons "favorite chef" as I have just recently learned... I didn't even know he was aware of that tv genre!TWO pictures for you - we all loved these so much - it really deserves 2 shots...Coyote Quesadillas
1 (6oz) boneless, skinless chicken breast
1 T Blackening Spice, recipe follows
1 T vegetable oil
6 oz canned refried beans
3/4 c shredded mozzarella cheese
3/4 c shredded pepper jack cheese
2 T chopped green onion
1 T finely chopped cilantro leaves
1 Roma tomato, diced
3 large flour tortillas
Black Bean Salsa, recipe follows
Chipotle Ranch Dressing

Preheat the oven to 425 degrees F.
Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm.
Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly.
Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack).
Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened chicken, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges. Serve with the Black Bean Salsa and Chipotle Ranch Dressing.

Blackening Spice Rub:
1 T granulated garlic
1 T freshly crack black pepper
2 t granulated onion
2 t ground cumin
1 t cayenne pepper
1 t paprika
1/2 T salt
Combine all of the ingredients in a small bowl. Store in an airtight container.

Chipotle Ranch Dressing

This dressing is what Guy Fieri suggests to drizzle over your Coyote Quesadillas. My husband loved the dressing - I asked him what he like about it specifically and he said "the chipotle" - I interpret that as the smokey, slightly spicy, deep flavor.

Chipotle Ranch Dressing:
1 cup ranch dressing, store-bought *I actually used my homemade ranch
1/4 cup sour cream
2 tablespoons chipotle peppers
Process all of the ingredients in a blender until smooth. Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.

Tilapia With Browned Butter Balsamic Sauce

I love this Browned Butter Balsamic sauce. I've used it here too on my Avocado and Pistachio Crusted Halibut - mmmm...Tilapia With Browned Butter Balsamic Sauce

Tilapia Filets (I get mine at Costco)

2 T EVOO

Salt

Pepper

Flour

3 T butter

1/4 c Balsamic Vinegar

Heat EVOO in large sautee pan over medium heat for a few minutes before adding the fish. Season fish with salt and pepper. Dredge in flour and shake off excess. Add fish to your sautee pan and cook for about 4 minutes on each side. Don't fuss with your filets except for when you flip them.

Take the fish out of the pan and set on a plate. Use foil to cover the fish while you make the sauce. Add butter to the sautee pan. Brown butter for 3 to 4 minutes. Add balsamic vinegar and let reduce for about 2 minutes. Drizzle over each filet and serve.