Posts Tagged ‘vinegar’

Strawberry, Rhubarb & Pear Salad

Change up the way to think of strawberries and rhubarb with this strawberry, rhubarb and pear salad with balsamic-herb dressing. It just might be your favorite spring salad!

Strawberry, Rhubarb & Pear Salad 1

When you hear the word “rhubarb” what is the first thing you think of? I bet most of your answered that with “strawberries” and most likely combined in a pie or crumble. Well it is time to open your horizons and welcome this strawberry-rhubarb salad into your world, tossed with pears, crumbled, goat cheese, pistachios and spring salad greens. I even made a balsamic-herb dressing to go with it. With all of those ingredients combined together, this salad quickly became one of my favorites. Sadly rhubarb has been difficult to find and may have to sit on the bench for round 2.

In other news I had a phone interview for a job the other day which lasted 1 hour and 45 minutes. I couldn’t believe it! Definitely did not feel like it took that long but at the same time was the most in depth phone interview I’ve had yet. But before all that happened I managed to screw up which time zone in which I currently reside. She told me 11:00 am central time and I reverted back to thinking I still lived in Memphis, so when 11:00 am came and went I was worried. I even sent an e-mail to check in and suggested other times I was available. Thankfully when my phone finally rang at noon eastern time she understood and we had a little laugh about it. Gotta find the humor in life!

Strawberry, Rhubarb & Pear Salad 2

One year ago: Strawberry Basil Gelato

Two years ago: Apricot White Chocolate Granola Bites

Three years ago: Chicken and Veggie Nuggets
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Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Originally I hadn’t planned on posting the recipes for the veggie dip cups that I also made for my cousin’s shower, but they were such a hit I decided to after all. I actually made two different kinds of dip: green goddess and roasted red pepper. I think the green goddess disappeared first, but both were devoured with satisfaction. Having them prepared in individual cups also made it easy to carry around and socialize without needing to balance a plate full of food.

Veggie Dip Cups 1

Unfortunately due to last minute grocery shopping we didn’t have the diverse array of veggies we had originally wanted, but in all honesty these could have been served¬† with celery alone and would’ve been just as good. All you really need is a vehicle for the dip! A healthy vehicle of course.

Veggie Dip Cups 2

In other news, do you recall the Bestowed review I did recently? Well right now they are offering your first box for only $10 (normally $19), using the code HELLOYUM. Sign up by clicking HERE. This deal ends today!

One year ago: Cinnabon Roll Rice Krispies Treats
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Pass the Cook Book Club: Ina Garten’s Foolproof Ribs with BBQ Sauce

It’s that time of the month again! No not that, sick-o…. it’s the 4th Thursday and the month and therefore Pass the Cook Book Club time! For July, we were given three recipes from Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten. I almost made the blondies but ended up going for the ribs as I have never cooked them myself before.

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I prepared the BBQ sauce the day before to make my life easier the next day when cooking the ribs. The BBQ sauce alone smelled amazing as it simmered on the stove and this recipe made a TON of BBQ sauce (I had a lot of BBQ sauce leftover, but I am actually excited about it because it’s delicious). Then the next day, my plan-ahead-preparations were thrown off by going to the store to buy the ribs and finding out they were frozen solid! I then had to thaw them in the sink full with water but it worked fairly quickly.

Finally, once they were in the oven topped with BBQ sauce, their aromas began seeping through the surrounding rooms. Despite the treat my nose was enjoying, I was still nervous somehow about whether they would be good or not because I am not a grill-master. But as soon as they were transferred to the grill I was convinced they had to be good when one of the bones literally fell off the meat. This was further verified upon finally sinking my teeth into the ribs and cleaning off every bone – not a trace of meat left on those suckers! Foolproof Ribs

One year ago: Strawberry Malted Pancakes

Two years ago: Peanut Butter Sandwich Bread
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Rainbow Guacamole Deviled Eggs

Happy belated Easter! I hope you all had a splendid weekend. On Sunday, I went to a friend’s for Easter brunch with other friends who were spending the holiday away from family and I brought along these fun deviled eggs. Not only are they festively colored, but they are stuffed with guacamole instead of traditional deviled eggs yolks.

In other news, my March Madness bracket completely imploded over the weekend. I’m not really a basketball fan aside from always cheering for any Ohio State sport’s team, but I always enjoy making a bracket and seeing how it all plays out. Not a single of my final four made it and of course the most disappointing one was Ohio State. Figures that the one Big Ten team that made it was Michigan. Boo. I guess I should cheer for Syracuse now since it’s close to Rochester where I grew up.

Rainbow Guacamole Deviled Eggs

Two years ago: Baked Funfetti Doughnuts
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Italian Dressing Mix & OXO Salad Dressing Shaker Giveaway

The frequency at which salad dressing is homemade in my kitchen is less than a salad itself. And if you’ve read my blog long enough, you will have noticed that there is a whopping 4 posts that have the word “salad” in their title.¬† I do eat a lot of green leafy things, but it tends to be in the form of green monster smoothies several times a week (it’s my ultimate lazy-no-bake meal option). But despite my history with salads, when I was given the opportunity to test the OXO Salad Dressing Shaker I couldn’t turn it down.

I started out by making a homemade Italian salad dressing which was destined for marinating zucchini. The markings on the side of the shaker really helped in reducing the number of dirty dishes created since there was no need for measuring cups (yay!). The dry seasoning then went for a swim before screwing the top on.

Make sure the pour spout is closed and then shake shake shake. Shake your booty! No seriously, when I shake things a lot my whole body starts to join in. But moving on… so once your dressing has been fully shaken, You just push open the spout with your finger and pour all in one fluid motion. Afterwards, any leftover dressing can be stored in the shaker with the spout closed. Did I mention this contraption reduces dirty dishes?

Now that I know how easy it is to make my own dressing at home, you might see a few more salad posts pop up in the future. Maybe I will even use the dressing on an actual salad next time - gasp!

Want a salad dressing shaker for yourself? Just answer this simple question in a comment on this post: What is your favorite salad dressing? Giveaway ends on Tuesday, May 15th at 11pm central time. Winner will be notified by e-mail and given 24 hours to respond. GIVEAWAY HAS ENDED.

The winner is #16 Lynna from Hearts in my Oven.

 

One year ago: Pineapple Chicken Kabobs
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Veggie Eggs Benedict

Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!

Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for Breakfast today, for National Egg Day!

My Bearnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!

Ingredients:

1 Tbsp olive oil

1/4 cup chopped broccoli

1/4 cup chopped calliflower

1/4 cup chopped zucchini

Salt and pepper

4 Eggs

1/4 cup reduced fat cream cheese

2 whole wheat English muffins, toasted

1 recipe Bearnaise Sauce (below)

Directions:

  1. In a large skillet, heat oil over medium. Cook and stir the broccoli, calliflower, and zucchini for 5 minutes. Add salt and pepper to taste; cook and stir about 2 minutes longer or until the vegetables are cooked to desired doneness. Set aside.
  2. Heat a sauce pan with 2 inches of water to a simmer. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and
    gently pour the egg into the swirling water. Repeat with the second egg (I poached two at a time).
  3. Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
  4. Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise Sauce. Serve seasoned with salt and pepper.

BEARNAISE SAUCE

Ingredients:

1/4 cup white wine vinegar

1/4 cup dry white wine

1 Tbsp minced shallot

1/2 tsp dried tarragon

1/4 tsp salt

1/8 tsp ground black pepper

3 egg yolks

1/2 cup hot melted butter

Directions

  1. Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
  2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
  3. Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.

Source: Inspired by Afternoon Delight. Eggs from Confections of a Foodie Bride. Bearnaise Sauce from All Recipes.

Homemade Olive Garden Salad and Dressing

Although I do not frequent the Olive Garden often at all, I do enjoy their salad. Of course that meant when I craved it the other day I had to figure out how to make it on my own. Thanks to Copykat Recipes I was able to recreate the salad and dressing without troubleshooting (yes I was lazy). And it really does taste like their salad! I may have to use the dressing on other things too now that I’ve got my hands on it.

I served this along with dinner Saturday night with a group of friends. Huge hit! One person was even tricked into liking mayonnaise, which is part of the dressing. I feel like a mom trying to think of ways to get her kids to eat vegetables, but in this case it’s a not-so-healthy item O:-).

DRESSING

Ingredients:

1/2 cup mayonnaise (I used reduced fat)

1/3 cup white vinegar

1 clove garlic, minced

1 tsp extra virgin olive oil

2 Tbsp corn syrup

2 Tbsp Parmesan, shredded

2 Tbsp Romano, shredded

1/2 tsp Italian seasoning

1/2 tsp Parsley

1 Tbsp lemon juice

1/2 Tbsp sugar (optional)

Directions:

  1. Place all ingredients in a blender and pulse until combined. Add sugar to taste (I used 1/2 Tbsp). Place in airtight container in the refrigerator until ready to serve.

SALAD

Ingredients:

1-12 oz bag American blend salad

4-5 red onion slices

4-5 black olives, sliced (I don’t like olives so I opted out)

2-4 pepperoncini or banana peppers

1/2 cup croutons

Small tomato, chopped

Fresh shredded Parmesan, for topping

Directions:

  1. Place all ingredients in a salad bowl and toss. Top with Parmesan and serve with dressing.

Source: Copykat Recipes for both the Salad and the Dressing

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