Strawberry Salad Dressing

Just a short post today but a very good salad dressing!

This is one of my favorite dressings to make in the spring when the berries are getting ripe.  However I still have some freezer preserves on hand so I couldn’t help but make some strawberry dressing.  I’ll update this in the spring or post another.  There are so many ways to dress this up but this simple version is tasty too.

Strawberry Salad Dressing

  • 1/2 cup mayo
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/3 – 1/2 cup strawberry preserves
  • 1/2 tsp fresh ground black pepper

Combine all ingredients and chill until ready to serve. Have on your favorite lettuce or spinach salad

Enjoy ~ Kimberly

 

Homemade Herb Dressing ~ Stuffing Recipe

My mom makes the best sausage and sage dressing every Thanksgiving.  She doesn’t have a recipe she takes out and follows but it always comes out great; one of these days I’ll have to try to duplicate that.  Charles and I make dressing often sometimes we use sausage other times we jazz it up with cranberries or raisins.  Today I opted for a simple herb dressing with chicken stock.

Homemade Herb Dressing

  • 1 Tbs butter
  • 1/4 cup onion
  • 1/2 cup  celery
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/4 tsp marjoram
  • 1/2 tsp thyme
  • 1 1/2 cup chicken stock
  • 8 – 10 sliced bread

Finely dice onion and celery.  Over medium heat melt butter and sauté onion and celery for about 5 minutes.  Add seasoning and chicken stock; stir together.  Tear bread into medium bowl.  Pour stock and vegetable mixture over bread.

Stir thoroughly and pour into small casserole.  Bake 30 – 40 minutes at 350 degrees.

Enjoy ~ Kimberly

Caesar Salad Dressing

This is one of my favorite salad dressings.  I sometimes just use balsamic vinegar or I make an awesome creamy strawberry dressing when the berries are ripe.  Today though I left Charles to fend for himself so making use of the romaine lettuce and the one egg I’d left him he went about making a salad.

Caesar Salad Dressing

  • 1 egg
  • 5 anchovy fillets
  • 1 Tbs lime juice
  • 1 Tbs rice wine vinegar
  • dash Worcestershire sauce
  • 1/3 cup extra virgin olive oil
  • 1/2 cup parmesan
  • salt and pepper

Start by coddling one egg. In small sauce pan bring 1 quart water to boil over medium high heat (you will need enough water to cover the egg you’ll be adding next).  Once gently boiling add egg and cook for one minute.  Remove egg from pan and dip in bowl of cool water for an additional minute.

Meanwhile begin assembling dressing.  Mince anchovies.  In medium bowl combine anchovies, lime juice, vinegar, and Worcestershire.   Add coddled egg to anchovy mixture whisking until smooth.  Slowly drizzle in olive oil while continuing to whisk.  Add parmesan cheese and season with salt and pepper to taste.  Serve tossed with romaine lettuce, additional parmesan, some hardboiled eggs and homemade croutons if desired.

Enjoy ~ Kimberly

Broccoli Salad ~ broccoli, raisins, bacon and cheese!

This broccoli salad is one of my favorite salads.  I vary the dressing depending on my mood but it always has mayo, vinegar, and sugar to start.  This trio is perfect for salads, dressings, and dips ~ in fact it is the key to our slaw dressing.

Broccoli Salad

  • 8 o.z. broccoli florets
  • 1 o.z. shredded cheddar
  • 1/8 cup raisins
  • 1/2 cup mayonnaise
  • 1/8 cup rice wine vinegar
  • 1/8 sugar
  • 2 strips bacon ~ cooked and cut into thin strips or crumbled

In small bowl combine mayo, vinegar, and sugar ~ you can vary the vinegar to your taste; rice wine is very mild (keep in mind a red or dark vinegar will discolor your salad ~ cider vinegar is a nice choice too).  Trim broccoli to bite size pieces add cheddar and raisins.  Pour dressings over top and stir in bacon; refrigerate for at least an hour before serving.

Enjoy ~ Kimberly

Bleu Cheese Hot Wing Dip

Today Charles made one of my favorites for dinner ~ Hot Wings.  I’ve got to share the bleu cheese dressing he makes to go along side.  It’s nice and thick and creamy; great for dipping celery and carrots in.  Just a short post today ~ it’s been a long day ~ We’ll share more about the wings and our sauces soon!

Bleu Cheese Dip

  • 1/4 cup sour cream
  • 2 tsp mayo
  • 1/8 tsp granulated garlic
  • 1/16 tsp onion powder
  • 1/8 tsp salt
  • 1 tsp lemon juice
  • 1 dash Worcestershire sauce
  • 1/8 tsp sugar
  • 2 Tbs bleu cheese crumbles

Mix together all of the ingredients and chill for at least an hour before serving.  This will be a thick dip for vegetables and such. Makes enough dip for 2.

Enjoy ~ Kimberly