2 Ways for Caesar Salad

Caesar Salad is my favorite. Both recipes are good and taste close to the same. The Creamy Caesar Dressing can be made ahead of time. Simple Caesar salad dressing is fresh and it tastes like what you eat from the restaurant.


Creamy Caesar Salad Dressing

Make: 6-8 serving

Ingredients:
2-3 anchovy fillets, minced
2 cloves garlic, minced
1 cup mayonnaise
¼ cup 2% milk
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoon fresh lime juice
2 tablespoons Worcestershire sauce
1/3 cup grated parmesan cheese, plus extra for garnish
Salt and pepper to taste

Romaine lettuce, torn into bite-size pieces
Garlic Croutons
Grape tomatoes (optional)
Hard boiled eggs (optional)


Directions:
1. Put 9 first ingredients in the blender and blend for 30 minutes until smooth. Season to taste with salt and black pepper. Refrigerate at least an hour before serving.

2. To serve, toss together torn lettuce leave, tomatoes, croutons and salad dressing until evenly coated in a large bowl. Top with sliced hard boiled eggs. Sprinkle with grated parmesan cheese if desired.

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Grilled Chicken Caesar Salad


Make: 2-4 serving

For Grilled Chicken:
2 boneless skinless chicken breasts halves
1 clove garlic, minced
¼ cup olive oil
1 tablespoon good seasons Italian dressing mix

For Dressing:
2 Anchovy fillets, mashed
1 egg yolk, cold
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
2 tablespoon fresh lime juice
¼ cup extra virgin olive oil
½ cup grated parmesan cheese, plus extra for garnish
ground black pepper to taste

Romaine lettuce
Garlic croutons


Directions:
1. Gently pound each chicken between 2 sheets of plastic wrap to an even 1/2–inch thickness.

2. In a resalable plastic bag, combine olive oil, minced garlic and Italian dressing mix. Add chicken, seal and turn to coat. Refrigerate for 30 minutes.

3. Grill or bake the chicken until the chicken is cooked through and juices run clear.

4. In a bowl, combine egg yolk, anchovies, garlic, sugar, mustard, Worcestershire sauce, lime juice and black pepper, whish until blended. Slowly add olive oil and whish until well blended. Stir in grated parmesan.

5. To serve, toss together torn lettuce leaves, crouton, sliced chicken and dressing until evenly coated in a large bowl. Sprinkle with grated parmesan cheese, if desired. Serve immediately.

This recipe is from Khun Pook Melbourne, Australia and Khun Nut Smallville, USA at www.kruaklaibaan.com Thank you for sharing your great recipe.

Bacon-Cheese Pull-Aparts

It can be used for side dish or for breakfast or appetizer. So easy and very flavorful!!

Ingredients:

• 1 egg
• 2 tablespoons milk
• 1 can (16.3 oz) refrigerated buttermilk biscuits
• 5 slices bacon, cooked and cut into ½ inch pieces
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions (4 medium)
• 1/4 teaspoon garlic powder
• A little pinch of salt to taste (optional)

Directions:
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray.

2. In large bowl, beat egg, milk, garlic powder and salt with wire whish until smooth.

3. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into baking dish; arrange biscuit pieces in single layer. Bake 28 minutes or until golden brown.

Yum!

This recipe is from www.pillsbury.com

Sticky Rice

**Glutinous or sticky rice, it isn’t the same as jasmine rice**

1. Rinse rice 2-3 times, until water runs clear. Soak the rice in plenty of water for at least an hour or over night. The rice will approximately double in volume when cooked, so use approximately 3 1/2 cups for 3 people.

2. Take the steamer, put water in the bottom and cover the steamer basket with the wet cheesecloth . Drain the rice, place it in cheesecloth and wrap it up. Cover with the lid. Steam on medium high heat for 30 minutes or until soft but still firm.

Buttermilk Cornbread

 

 

It’s the best cornbread, sweet and moist!

Ingredients:
1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk

1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 can (8 ounce) whole kernel corn, drained

 

For Jalapeno and Cheese Version:

Add..
1 cup shredded sharp cheddar cheese
3 tablespoons seeded and minced fresh jalapeno peppers

Directions:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

2. Melt butter in the microwave, stir in sugar. Add eggs and whisk until blended. Add baking soda and buttermilk and whisk again. Add cornmeal, flour, and salt; stir with spatula. Add corn and mix well. Pour it into a greased baking pan.

3. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Serve with Collard Green, Yummy!!

This recipe is from www.allrecipes.com

Cheap Steak Salad

I named this recipe because I use cheap meat for steak. Olive oil helps meat moist and softens. It’s my favorite meal for lazy day.

Ingredients:
1 pound top round roast beef
3 tablespoons olive oil
5 tablespoons Maggi seasoning sauce (You can buy from oriental section at Walmart)
1 1/4 teaspoons garlic powder
1 teaspoon Italian seasoning
2 teaspoons sugar
1/4 teaspoon black pepper


Directions:
1. Cut the meat 1 inch thick. Prick the meat all over using a fork.

2. In a large bowl, mix together the olive oil, maggie sauce, garlic powder, italian seasoning, black pepper, and sugar. Hand mix the steak and sauce; cover and refrigerate for at least 1 hour.

3. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing.

Serve with salad and your favorite dressing. (I like to eat with Wish-Bone® balsamic vinegar dressing or Italian dressing).

This recipe is from Mrs. Chonthicha Gray. Thank you for sharing your recipe.

Pear Salad

I made homemade canned pear because I have a lot of pear from Amy. Thank you Amy!! They are big and juicy. Those pears remind me about good recipe from Mrs. Gale. It’s simple but yummy.

Homemade canned pear.


Ingredients:
Canned pear halves
Mayonnaise
Cheddar Cheese, grated

Directions:
Place pear half with pit side up. Spoon mayonnaise in each pear, sprinkle with cheese. Keep in refrigerator until ready to serve.

This recipe is from Mrs. Gale Stroud. Thank you for sharing your recipe.

Bacon-Wrapped Asparagus

Servings: 4

180 calories per serving

Ingredients:
1 lb asparagus (washed)
6 slices bacon
extra virgin olive oil
salt and pepper (to taste)

Directions:
1. Cut 1/2 inch to 1 inch off the end of the asparagus (the asparagus should be at least 4 to 5 inches long).

2. Toss the asparagus with olive oil (just enough to lightly coat) and season with salt and pepper (to taste).

3. Separate the asparagus into bundles (approximately 4 to each bundle) and, starting at the bottom of asparagus bundle, wrap with 1 slice of uncooked bacon. Repeat with the rest.

4. Place the asparagus on a broiling pan and bake at 500 degrees F for about 5 minutes; turn them over and bake for another 5 minutes.

5. Reduce the oven temperature to 350 degrees F and bake for about 15-20 minutes.


This recipe is from www.dietrecipesblog.com

Collard Greens with Smoked Turkey

Ingredients:
1 large bunch collard greens
½ pound smoked turkey wings or drumsticks
4 tablespoon olive oil
4 cups water
Salt to taste


Directions:
1. In a large pot, bring 4 cups of water to a boil, add olive oil and smoked turkey. Reduce heat to medium and cook.

2. Meanwhile wash the collard greens thoroughly. Pick greens away from the stem. Stack collard greens into several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut collard green leaves into1/2 to 1-ince thick strips.

3. Add the collard greens to the cooking pot cover and simmer over medium-low heat for about 2 hours or until greens are tender, stirring occasionally, season with salt.


Serve with Buttermilk Cornbread!

Sweet Potato Casserole

Ingredients:
3 cups cooked and mashed sweet potatoes (2 1/2 pounds about 4 medium)
3/4 cup sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla
1/3 cup evaporated milk


Topping:
1/2 (453 grams) box dark brown sugar (about 1 cup)
1/2 cup self-rising flour
3/4 cup chopped pecans
1/3 cup butter, melted


Directions:
1. Mix first 6 ingredients together and pour into 8 by 8-inch casserole dish.

2. Mix topping ingredients till crumbly and sprinkle over the sweet potato mixture. Uncover and bake 30 to 40 minutes at 350 F.

This recipe is from Mrs. Gale Stroud. Thank you for sharing your great recipe.

Stir Fried Yellow Summer Squash

This is my favorite side dish. It’s great with steak, simple but it good.

Ingredients:
Yellow Summer squash, sliced
Onion, sliced
Mushroom, sliced
Garlic Powder
Salt
Black Pepper
Olive Oil for fry

Directions:
Heat olive oil in the skillet over high heat, add yellow squash and onion, cook until summer squash is lightly browned and then add mushroom seasoned with garlic powder, salt and pepper. Stir well, cook until mushrooms is tender.

I got this recipe from Khun Chonthicha Gray. She is one of the first thai people I met in America. Thank you for sharing your recipe.