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Friday Recipe Exchange: Spring Whiplash

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This was my favorite photo from JeffreyW this week. That’s Homer (remember him?) doing his best Egyptian statue imitation.

We are having a week of weather whiplash, so the recipes this week reflect that. Some for those 75 degree days and some for the upcoming wet and wild weekend.

Two soups make the cut tonight.

Chicken Alfredo Tortellini Soup (recipe here), easy to put together and pair with a nice Antipasto Salad (recipe here) for a quick dinner or great for a lunch treat.

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French Onion Soup popped up on my radar several times over the past few weeks. So now I want some. It’s almost sweet onion time (Vidalia, April-May, followed by Walla Walla Sweets – June) and I think they make the best onion soups. JeffreyW’s mouth-watering photo above is only the beginning – entire slideshow and recipe are here.

Lace Cookies2b

Turkey Cutlets and Lace Cookies were on the dinner menu this week. Full menu, recipes and shopping list are here.

What’s on your menu for the weekend? Cooking for summer, spring or winter in your area?

BLT Salad

Tonight’s featured recipe has been one of my favorite salads lately. Especially when the temps were close to 80 degrees.

Confession. I hate avocados. And guacamole leaves me cold. My friends love going to Mexican restaurants with me, I get my guacamole and sour cream on the side, then pass them on to my table-mates. But the avocado dressing for this salad, I can’t get enough. Go figure.

BLT Salad with Avocado Buttermilk Dressing
This recipe serves 2

Salad

  • 4 strips thick cut bacon (or substitute turkey bacon)
  • 2 hearts of Romaine lettuce, shredded
  • 4 to 6 cherry tomatoes, halved
  • 1 avocado, peeled and cubed*
  • cilantro leaves for garnish (optional)

Dressing

  • 1 avocado
  • buttermilk or ranch dressing**
  • limejuice
  • salt & pepper to taste

skillet, bowl, serving bowls

Dressing: halve avocado, remove pit and scoop flesh into bowl, add an equal amount of buttermilk dressing, limejuice to taste (I used about 1 tsp) and mix until smooth. Salt and pepper to taste. Set aside

Add bacon to skillet and cook on medium heat until crisp. Remove to paper towel to cool and drain. Slice into 1/2 inch pieces.

While the bacon is cooking, prep the salad fixings. Toss with cooled bacon pieces. Add to serving bowls, top with dressing and garnish with cilantro leaves.

*the easiest way to cube an avocado is to halve it, remove the pit and then score it into cubes. Run a sharp knife around the edge of the avocado, then turn the skin inside out and the cubes pop out.

**If you don’t like buttermilk or ranch dressing, you can substitute sour cream and 1 tsp crushed garlic for the dressing.

That’s it for this week. Have a great weekend…I’ll let you know if it’s two feet of snow or just rain for us – TaMara



 

 

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Lunches This Week

Wanted something a little different for lunches this week.  So while I was prepping dinner the other night I marinated two diced chicken breasts in red wine vinegar, pickled jalapeños, garlic, basil and some black pepper for about an hour.  I then sautéd it in some olive oil and a bit of butter.  Made a tangy chicken in its own vinaigrette sauce.  I then chopped up some tomatoes and lettuce and put everything in separate containers, ready to throw into the lunch bag and assemble at work in pita bread.  I topped it all off with a little bit of buttermilk dressing and some peperoncini peppers.  Really turned out nicely and I will do it again.