Saturday, January 17, 2015

Simple Greek/House Salad Dressing

Dee and I sometimes go on a "Greek Salad" run for our evening meals.  A few years ago, Dee found this recipe and we have used it ever since.  Very simple to make and it tastes great.

- 1/2 cup olive oil
- 1 1/4 teaspoons garlic powder
- 1 1/4 teaspoons dried oregano
- 1 1/4 teaspoons dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 2/3 cup red wine vinegar

In a Mason jar, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon mustard.  Pour in the vinegar, and mix vigorously until well blended.  Store the dressing in the refrigerator for up to two weeks.

Cook's Notes:  
This dressing goes well with just about anything.  You can pour it over greeds or sliced tomatoes.

Friday, January 16, 2015

Italian Dressing Mix

If you look at the ingredients on most store bought salad dressings, you see a lot of stuff you probably do not want to ingest.  A couple of years ago we started making our own salad dressings and we have never looked back.  This is a favorite Italian dressing recipe:

- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 tablespoon ground black pepper
- 1 tablespoon dried parsley
- 1 tablespoon salt
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon celery salt

1.  In a bowl, mix all the ingredients.  Store the dry mix in a tightly sealed container until ready to use
2.  To prepare the dressing, mix 2 tablespoons of the dry mix with 2/3 canola oil, 1/4 cup white vinegar, and 2 tablespoons of water.
2.  Store the dressing in a tightly sealed container in the refrigerator for up to two weeks.

Cook's Notes:
Another easy but delicious salad dressing.  The original recipe called for 2 tablespoons salt.  I found that much salt made the dressing, well, salty.  We store the dry mix and the prepared dressing in Mason jars.

Caesar Vinaigrette

I stumbled across this recipe a few years ago and on a whim I made it.  I have to say that it is one of my favorite salad dressings.  I am not a big fan of anchovies, but the key ingredient in this viniagrette is anchovy paste.  

- 1-2 cloves garlic, pressed through a garlic press (or minced)
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (or any red hot sauce)
- 3 tablespoons lemon juice
- 1/2 cup extra virgin olive oil

1.  Place the garlic, mustard, anchovy paste, Worcestershire sauce, and Tabasco sauce into a bowl, and using a fork, mash them into a paste.
2.  Add the lemon juice and stir to combine.  Whisking constantly, slowly add the olive oil in a steady stream.  Continue to whisk until the dressing thickens.  The viniagrette can be refrigerated, covered, for up to 1 week.  Let the dressing return to room temperature before using.

Yield:  About 2/3 cup

Cook's Notes:
I tend to add more garlic than the recipe lists.  We like garlic.  I store the vinaigrette in a Mason jar, and it is important that you take the dressing out of the fridge 30-45 minutes before you use it.  Finally, the anchovy paste is the key ingredient.  You can add more or less of the paste, depending on your tastes, to the dressing.

Sunday, January 11, 2015

Round steak

I have no pictures. Perhaps when I serve and then I will add some. This is insanely easy and so delicious. It is the perfect recipe for a lazy Sunday.

1 round steak
1T Mickey and T's All-American seasoning
1 can diced tomatoes (I like the garlic and onions but you could use any kind)

Place the round steak in the crockpot. Sprinkle with Mickey & T's seasoning. Cover with one can diced tomatoes.

This time, I had some aging rosemary that I needed to use so I threw that in too. Serve with your favorite sides.