Dressings & Marinades
Our favorite dressings. vinaigrettes, and marinades...
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Basil Pesto
Whether you grow fresh basil yourself or buy it at the market, inevitably you will end up with more than you need. Having an easy Basil Pesto recipe up your sleeve will come in quite handy.
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Brining Basics
If you’re planning on throwing chicken or pork chops on the grill this weekend, consider giving them a flavor and moisture boost. Brining is an age old way of convincing your meat that it wants to hang on to it’s moisture. To Make a Basic Brine ~ Use a 1/2 cup of kosher salt for every quart of water (if you’re using table salt, reduce by half). You want only enough brine to cover the meat, so choose a plastic or glass container just large enough to hold your meat which reduces the amount of brine required. Bring the water, salt, and any additional flavor infusion (see below) to a boil, then…
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Maple Horseradish Glazed Baked Salmon
Maple Horseradish Glazed Salmon. Discovering the incredible flavor pairing of maple and horseradish changed my culinary world….or has at least inspired several really delicious dishes. We have used this Maple Horseradish Glaze recipe on roasted beets, baby carrots, salmon suckers, and now glazed salmon fillets. Frankly, it’s so scrumptious I would even enjoy it over vanilla ice cream.
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The Wedge Salad {and Grinching Away Christmas}
Today’s the day. The day I dread each January. Taking down the Christmas decorations, or as we call it….Grinching Away Christmas. Every year I procrastinate. Drag it out until the very last minute. The house just doesn’t feel the same without them. The lights of the tree warm the room and my soul. I hear trips being made to the basement….this is really going to happen today. Ugh! Can we just have a Wedge Salad instead.
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Paprika Oil
Sometimes a dish needs a touch of color and sometimes it needs the tiniest burst of flavor. That is why we make Paprika Oil and keep it on hand.
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Bloody Mary Dressing {with Shrimp & Avocado Salad}
Nothing like a good spicy Bloody Mary to wake up the taste buds and catch your attention. Gosh I love them. Now that the whole world is caught in a smoothie, vegenator, super blender craze I envision the Bloody Mary reborn. We’ve already fallen in love with Green Bloody Mary’s and recently enjoyed a version made with Sake as well. I think I need to dedicate an entire post to Bloody Mary’s or better yet cocktail inspired recipes, but for today we’ll focus on this lovely Bloody Mary Dressing.
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Salsa Verde
The star ingredient in Salsa Verde is the tomatillo. Similar in appearance to a small green tomato (once their paper-like husk is removed), however with a quite different flavor. The tomatillo has a mild, almost citrus like flavor. They are great to cook with since they don’t need to be peeled or seeded. Salsa Verde is as prominent in Mexican cooking as tomato sauce is to Italian cuisine.
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Southwest Ranch Dressing
This Southwest Ranch Dressing is amazing. Trust me and make it.
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Herbed Butter & Oils {Fresh Herbs Frozen in Olive Oil or Butter}
Now you can have fresh herb flavors in the Winter Thyme too!! Freezing the herbs in olive oil or unsalted melted butter allows the herbs to keep their color and aroma. Just pop them out of the freezer to start any sauté or savory dish. Just brilliant!
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Jamaican Jerk Marinated Turkey Tenderloin {Share the Love}
Jamaican Jerk Marinated Turkey Tenderloins. I’ve said before and I’ll say again…I love to cook for my family & friends, I love to cook for my co-workers, and I love to cook for my tennis-mates. Today I had the pleasure of sneaking out of the office just long enough to share lunch with some good friends for a birthday celebration.
