Recipe -- Homemade Ranch Dressing

I really need to be making these simple things at home.  They are fifty times more healthy, not much more difficult than opening an envelope and mixing with mayo and milk, less expensive than buying at the store, and I always have the ingredients on hand.

RANCH DRESSING

1 c. lite mayonnaise
1/2 c. buttermilk* FOR SALAD DRESSING OR
                           1/2 c. sour cream FOR VEGETABLE DIP
1/2 t. dried chives
1/2 t. dried parsley
1/2 t. dried dill weed
1/4 t. garlic powder
1/4 t. onion powder (I sub dried onion flakes and grind in my mortar)
1/8 t. salt
1/8 t. black pepper

Whisk all. Chilling for 30 mins. before serving will give dressing time to thicken a bit.

*Buttermilk: put 1/2 T. vinegar in bottom of measuring cup. Add enough milk to total 1/2 c. Let sit five mins. before stirring and adding to recipe.

And more recipes

When friends came for dinner last month, I had a total of nine people to feed. Four of these were teenaged boys, the smallest of which was Trevor (who is taller than me). I needed something filling, inexpensive and easy--oh, and of course good tasting! I didn't tell Robert I was trying a new recipe. He would not think it was such a good idea, but he turned out to be the biggest fan. He's requested this as our new taco recipe, whether we're feeding a crowd or not.

BETTER TACOS

2 T. oil
1 large onion, chopped
3 large garlic cloves, minced
3 T. chili powder
2 t. oregano
1 T. cumin
3 lbs. lean ground beef
14.5 oz. can petite diced tomatoes (undrained)
salt/pepper to taste
1/4 c. cornmeal

Heat oil in large skillet until shimmering. Add onion; saute until soft, about 5 mins. Add garlic, chili powder, oregano, cumin; saute until fragrant, about 1 minute. Add beef and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 mins. Add salt/pepper, and stir in cornmeal. Cook, stirring constantly, until thickened (almost immediately).

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Although my strategy to try out new recipes is unplanned, it's working. I'm slipping in more and more untried dishes when we have company over. Robert doesn't get as nervous anymore, and things are turning out GOOD!

GREEK TORTELLINI SALAD

2 9-oz. packages refrigerated cheese tortellini (I've been using frozen, which is less than half the cost)
1/2 c. oil
1/4 c. lemon juice
1/4 c. red wine vinegar
2 T. chopped fresh parsley
1 t. oregano
1/2 t. salt
6 hard boiled eggs
1 lb. baby spinach leaves
1 c. crumbled feta cheese
1/2 c. slivered red onion

Prepare tortellini to al dente; drain.

In large bowl, mix oil, lemon juice, vinegar, parsley, oregano, salt. Add tortellini, tossing to coat. Cover and chill at least two hours.

Prior to serving, gently fold in spinach, feta, egg and onion.

Serves: a lot.

Recipe - Caribbean Crab Salad

A very old favorite from my mom, perfect for a hot summer night or lunch.

Caribbean Crab Salad

1 lb. fake crab meat, cut bite sized
6 T. rice vinegar
6 T. oil
1/4 t. crushed red pepper
4 T. mayo
3/4 t. ground coriander
1/4 - 1/2 t. ground ginger
grated rind of 1-2 limes
mixed salad greens
1/4 c. chopped cilantro

Mix all ingredients from crab through lime in a heavy plastic freezer ziplock bag. Serve over lettuce mixed with cilantro.

I've adjusted this recipe to suit our tastes and make more of a dressing to cover the lettuce. I usually double the whole thing from here, keeping the leftover crab mixture in the fridge, along with another bag of lettuce, and I take it for lunch when I'm working.

Recipe - Tuna Bread Salad

This did not go over well at my house, but I liked it. It was a super fast summer dinner, and I'd make it again for a ladies' lunch.

TUNA BREAD SALAD

1 c. halved cherry tomatoes
salt and pepper
1 can great Northern white beans, drained
1 can tuna, packed in oil and drained (I used tuna packed in water)
1 shallot, thinly sliced (I used garlic? onion? both?)
1/4 c.. sliced pitted Kalamata olives (I used more!)
1/2 long baguette, cut into cubes, stale works great (I used another kind of loaf)
2 t. Dijon mustard
1 T. balsamic vinegar
3 T. oil
2 T. roughly chopped fresh basil

In a medium serving bowl, add tomatoes and season with salt and pepper. Let sit for ten minutes before adding the beans, tuna, shallots, and olives.

In a small bowl, whisk together mustard, vinegar, oil, and basil. bread cubes to salad, toss, and then top with dressing before tossing again. Serves about 4.

Recipe -- Rice and Shrimp Salad with Corn

An easy, light dinner, my mom shared this recipe with me several years ago. It's been perfect for our hot summer, and it's quite healthy.

1 lb. bag of cooked, frozen shrimp, patted dry
1 c. medium salsa
2 T. oil
5 T. lime juice
1/2 t. cumin
1/4 t. salt
pepper to taste
4 c. cooked white rice
1 can corn, drained
1 red bell pepper, seeded and minced
2 medium green onions, thinly sliced
1/2 c. pimento-stuffed green onion, sliced
2 T. minced cilantro or parsley

Combine salsa, oil, lime juice, cumin, salt, pepper. Spoon a couple of tablespoons over the shrimp and refrigerate while preparing the rest of the salad.
salad.

Combine the cooked rice, corn, red pepper, green onion, olives, cilantro. Stir in the salsa dressing and the shrimp. Refrigerate until ready to serve.

If you don't have time to chill the rice beforehand, this is fine served at room temp. It also makes great leftovers.

Recipe - Muffuletta

MUFFULETTA

10" round Italian bread loaf, 16 oz.
2 c. Olive Salad (recipe follows)
1/2 lb. sliced hard salami
1/2 lb. sliced cooked ham
6 slices Swiss cheese
6 slices provolone cheese

Cut bread in half horizontally. Spoon 1 c. Olive Salad onto bottom of bread shell; top with meat and cheese, and remaining 1 c. Olive Salad. Cover with bread top, press gently. Wrap and refrigerate for a few hours, or overnight, so salad soaks into the bread a little. Cut into wedges, or crosswise.

OLIVE SALAD


1 qt. jar mixed pickled vegetables (look for ones that contain cauliflower, onions, carrots, peppers and celery; I could find only a Vlasic brand with the main ingredient of cucumber, which was also fine)
1 red onion, quartered
16 oz. jar pitted green olives, drained
6 oz. can pitted ripe (black) olives, drained
1/4 c. sliced pepperoncini salad peppers
2 T. capers
1 T. minced garlic
1/2 c. olive oil (I used regular oil)
1-1/2 tsp. dried parsley flakes
1 t. dried oregano
1 t. dried basil
1/2 t. ground black pepper
7.25 oz. jar roasted red bell peppers, drained and coarsely chopped (optional)

(This is easier than it looks; I did it all in the food processor and it took just a few minutes. I made about 1/3 of the above recipe, since I didn't need more than 2 cups.)

DRAIN pickled vegetables, reserving 1/4 c. liquid.

PULSE pickled vegetables 4 times in food processor until coarsely chopped; pour into large bowl. Pulse onion 4 times in food processor until coarsely chopped; add to pickled vegetables in bowl. Pulse olives and salad peppers in food processor 4 times until coarsely chopped; add to vegetable mixture. Stir in capers, next 6 ingredients, reserved 1/4 c. pickled vegetable liquid, and if desired, chopped roasted peppers. Cover and chill 8 hours to blend flavors (or slap on the sandwich to let sit for a while). Cover and chill leftover salad up to 2 weeks.

Yield 6 cups.

* * *

I would happily eat this as a spread on bread or crackers. While Robert didn't like it in the sandwich, he said a few times that it'd be great mixed with cream cheese and spread on crackers or in a sandwich.

Recipe - Rocky Mountain Salad

Taken from a popular Colorado cookbook, I first made this salad five years ago. It's fast, easy to make changes, and really good!


ROCKY MOUNTAIN SALAD

1/3 c. chopped onion (too much, use 1/2)
3 T. cider vinegar
2 t. spicy brown mustard
1/2 t. sugar
1/2 t. salt
1/4 t. pepper
3/4 c. olive oil (I use vegetable oil)
2 small heads romaine, prepared, torn bite size
14 oz. can artichoke hearts, drained, quartered
1 large avocado, peeled, seeded, cubed
1/2 lb. bacon, crisply cooked and crumbled
4 oz. fresh grated Parmesan cheese

In food processor or blender, combine onion and vinegar. Process to puree onion and add mustard, sugar, salt and pepper, blending until smooth. Gradually add olive oil, blending constantly, and set aside.

In a large bowl, combine lettuce, artichoke hearts, avocado, bacon, cheese. Add enough dressing to coat. Serve immediately.

**Add a package of grilled, chopped chicken strips, and serve with a loaf of French bread to make a fast and cool dinner meal.

Tortellini Salad

TORTELLINI SALAD

9 oz. package cheese tortellini, cooked and drained (this is the kind you find in the refrigerator case, like Contadina brand)
1 red or yellow pepper, cut into strips
1/2 small red onion, thinly sliced
1/4 c. black olives, sliced

1/4 c. crumbled feta cheese

Dressing:
1/4 c. white vinegar
1/4 c. oil
1-1/2 tsp. dried mint
1-1/2 tsp. lemon juice
1 T. dry sherry (I didn't have any this time so skipped it entirely)
3/4 t. seasoned salt
1/2 t. garlic powder (I used 1/2 t. chopped garlic)
1/8 t. crushed dried red pepper

Combine dressing ingredients in bowl and mix well. Add tortellini, peppers, onion and olives and toss gently to coat with dressing. Top with feta. Serve at room temp. or chilled. Leftovers last for a couple of days in the fridge.

Yesterday

We went to dinner at our friends' house. I brought everyone's favorite salad--well, it's Robert's favorite, and our friend Christine specifically asked me to bring it. I originally found the recipe at epicurious.com and added the cheese and pine nuts.

Pasta Salad with Tomatoes and Corn

8 oz. penne pasta
5 T. oil
5 T. red wine vinegar
2 large garlic cloves, chopped
1/2 c. chopped fresh basil
1 can of sweet corn, drained (to equal about 1-1/2 c.)
3/4 lb. Roma tomatoes, seeded and chopped
8 oz. fresh mozzarella cheese, cubed**
2 oz. pine nuts

**This is not the ball that you would slice or grate for pizza; this is the fresh, soft white cheese, also called buffalo mozzarella.

Whisk together the oil, red wine vinegar and garlic. Stir in corn and basil. Let sit while pasta cooks.

Cook pasta to desired doneness, rinse with cool water and drain well. Toss with dressing.

Stir in tomatoes, cheese and pine nuts. Season with salt and pepper. Serves 6-8.

* * *

We went to Manitou Springs to watch fireworks. We've seen them here before, and while downtown is packed with an all day bbq, we park literally across the street from a nearby school. Fireworks are shot off from Red Mountain. It's easy to spot Red Mountain; it's the red one on the right, lol.


Nice fireworks, nice night.

Dilled Chicken Pasta Salad

I've been making this summer favorite for over ten years (yikes!). It's an easy recipe to halve, and it should be made several hours ahead of time for the flavors to blend.

Dilled Chicken Salad

16 oz. package spiral pasta, cooked
2 c. cubed cooked chicken
1 c. chopped celery
1/4. c. chopped onion (I usually use dried minced onion)
1 big can of peas, drained (16 oz.?)

In a large bowl, combine salad ingredients and mix well. Add dressing. Cover and chill before serving. Serves 10-12.

Dressing:
1 oz. package of ranch dressing mix
16 oz. sour cream (I use light)
1 c. mayonnaise (I use light)
1 c. milk (I use skim)
1 T. dried dill weed
1/2 t. garlic

Whisk dressing ingredients until smooth.

Curry Chicken Salad

I wrote on my loop that I'd post this recipe here. It's been adapted out of a really terrific cookbook from the Palo Alto Jr. League.

Curry Chicken Salad

1-1/2 c. mayonnaise, light is fine
2 T. lemon juice
2-1/2 T. soy sauce
1 heaping T. curry powder
1 t. dried onions
1 T. chutney, big pieces chopped up if necessary
3 c. diced white chicken meat--equal to about 1-1/2 lbs. boneless skinless chicken
1-1/2 c. chopped celery
6 oz. can sliced water chestnuts, drained
1 c. seedless grapes, sliced in half
16 oz. can pineapple chunks, drained WELL
1/2 c. sliced almonds

Combine mayonnaise, lemon juice, soy sauce, curry powder, onion and chutney. Toss with remaining ingredients. Chill overnight.

Serve with sweet muffins or bread (like banana bread).

The recipe says the prep time is 30 mins. I microwave the chicken before cutting it up, and the whole thing takes me about an hour to make.