Greg is a huge Caesar salad person and is very picky about the dressing. This one is his favorite. Thanks for sharing it, Allie & April.
1 cup olive oil (not extra virgin)
1/2 cup red wine vinegar
1tsp salt
1/2 tsp pepper
1tsp worcestershire sauce
1/2 tsp dry mustard
juice of one lemon
4-6 garlic cloves (I crush them in a garlic press but you could chop them finely if you don't have one)
5-7 dashes of Tabasco sauce
Shake together in a dressing container and then pour over romaine lettuce with grated and shredded Parmesan cheese. This amount works for about 2 heads of romaine or two bags of the pre washed lettuce.
Monday, June 27, 2011
Wednesday, June 22, 2011
Snickerdoodle French Toast
I made this yummy recipe for breakfast on Father's Day and it was a huge hit! Super yummy! Several friends were asking for the recipe, so as promised....
1 1/4 C half & Half
3 eggs, slightly beaten
2 Tbsp sugar
1 tsp cinnamon
1 tsp vanilla
5 C cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed (Cinnamon Toast Crunch)
12 (3/4-inch thick) slices French bread
Butter
Syrup
Grease 15x10x1-inch jelly-roll pan. Add together the half & half, eggs, sugar, cinnamon and vanilla in a bowl and mix well.
Crush cereal in a plastic bag and then place in a shallow bowl. Dip bread slices in egg mixture then into cereal crumbs, both sides. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or put in fridge overnight).
Can be baked in oven at 425 degrees, uncovered, turning once, for 15 to 20 minutes or until golden brown. I cooked mine on my electric griddle. Serve with butter and syrup.
1 1/4 C half & Half
3 eggs, slightly beaten
2 Tbsp sugar
1 tsp cinnamon
1 tsp vanilla
5 C cinnamon and sugar crispy sweetened whole wheat and rice cereal, crushed (Cinnamon Toast Crunch)
12 (3/4-inch thick) slices French bread
Butter
Syrup
Grease 15x10x1-inch jelly-roll pan. Add together the half & half, eggs, sugar, cinnamon and vanilla in a bowl and mix well.
Crush cereal in a plastic bag and then place in a shallow bowl. Dip bread slices in egg mixture then into cereal crumbs, both sides. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or put in fridge overnight).
Can be baked in oven at 425 degrees, uncovered, turning once, for 15 to 20 minutes or until golden brown. I cooked mine on my electric griddle. Serve with butter and syrup.
Saturday, June 18, 2011
Chicken Marinade
Just a fabulous chicken marinade that I thought I'd share....
3-4 Chicken breasts
1/2 Cup BBQ sauce
1 Cup Italian salad dressing
Mix together in a large zip-lock bag or Tupperware and marinate for several hours or overnight.
3-4 Chicken breasts
1/2 Cup BBQ sauce
1 Cup Italian salad dressing
Mix together in a large zip-lock bag or Tupperware and marinate for several hours or overnight.
Wednesday, June 15, 2011
Shredded Chicken Stir-Fry
This recipe was featured on the Dr. Oz show, a while back, and I have made it several times. It is super easy, yummy and healthy. Enjoy...
2 Tbsp Olive Oil
1/2 purple onion- chopped
4 tsp ginger
2 chopped celery sticks
2 chopped garlic cloves
1 cup rotisserie chicken
2 cups brown rice
4 cups fresh spinach
Heat pan and add olive oil and onion, cook for a few minutes.
Add celery, garlic & ginger.
Pull apart rotisserie chicken, shred and add to pan.
Add cooked brown rice (1/4 cup per family member)
Add a little salt and pepper to taste.
Add spinach and be sure not to over cook.
Serves a family of 4 for $10.00 and only 327 calories a serving.... not bad. :)
2 Tbsp Olive Oil
1/2 purple onion- chopped
4 tsp ginger
2 chopped celery sticks
2 chopped garlic cloves
1 cup rotisserie chicken
2 cups brown rice
4 cups fresh spinach
Heat pan and add olive oil and onion, cook for a few minutes.
Add celery, garlic & ginger.
Pull apart rotisserie chicken, shred and add to pan.
Add cooked brown rice (1/4 cup per family member)
Add a little salt and pepper to taste.
Add spinach and be sure not to over cook.
Serves a family of 4 for $10.00 and only 327 calories a serving.... not bad. :)
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