Ranch Dressing

Peppy and String Bean's Ranch Dressing

This morning, joining me in the laboratory that is also my kitchen, my little sous chef, String Bean and I made Ranch dressing.  It is so simple, I wonder why the heck we don't make more stuff from scratch?!?

Here is the recipe:

1 C Mayonaise (reduced fat works just fine)|
1/3 C Low Fat Yogurt
1/2 teaspoon each - dried parsley, dill, and chives
1/4 teaspoon each - onion and garlic powder
salt and pepper to taste

Place all ingredients in a bowl and whisk briskly until well blended. Place in a covered container and refrigerate for at least 1 hour to allow the flavors to develop. (Overnight is best)

So when asked how did it taste?

String Bean: "Tasted delicious!"
Li'l Bear: "Taste just like real ranch dressing"

So there you go - mother recommended, kids approved!

Enjoy with your favorite fresh veggies.  String Bean's is celery and Li'l Bear's are cucumbers.  For me, there is no other than tomatoes!

Chicken and Leek Casserole

2 good size leek - sliced
1 large onion diced
4 cloves of garlic minced
1 can of chicken (or about 2 cups of cooked chicken, shredded)
1 Tbsp fresh parsley (1 tsp dry)
1 sprig of thyme (1/2 tsp dry)
1 sprig of marjoram (1/2 tsp dry)
1 tsp mustard powder
1 tsp curry
1/2 tsp turmeric
1/2 tsp seasoning salt such as Adobe with cumin
1/2 tsp ground coriander
pepper from the mill to taste
1 C shredded Mexican blend cheese
1/2 C mayonaise or Miracle whip
2 oz cream cheese
1/2 cup heavy cream (or milk - which I didn't have on hand)
8 oz wide egg noodles boiled and drained.
1 1/2 cups of crushed potato chips.
Olive Oil

Grease a casserole dish. Preheat oven to 350 F (175 C)

Heat skillet on stove adding enough olive oil to sautee onion, leek and garlic.  Simmer onions and leek until very tender, adding garlic at the very end. Add herbs.  Add mayo, cream cheese and cream, stirring all the while.  Add cheese.  Your sauce should be the consistency of clam chowder. Taste to see if any additional salt is needed.

Mix sauce with noodles and pour into casserole dish.  Top with crushed potato chips.  Bake at 350F/175 C for 25-30 minutes until bubbly.

This is what happens when you are forced to get creative with stuff you have on hand. :-)

Recipe for Fried Fish and Tarragon Aioli Sauce

We recently discovered a tasty and inexpensive fish called Swai.  At $2.99/lb, you can't go wrong.  Even my finicky eater, who normally abhors fish, enjoys this meal.

Here is how my honey likes it best:

2-3 fillets of Swai
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For Dredging
1 C unbleached flour
salt & pepper to your liking
1/2 tsp paprika
1/2 tsp mustard powder
1 tsp dill
1 tsp tarragon
1/2 tsp majoram
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Egg Wash
2 eggs
2 tablespoons of milk
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Outer crust 

1 pkg Panko breadcrumbs (Japanese style)

Instructions 
1. Rinse fillets and pat dry with paper towel
2. In a bowl, crack eggs and  mix with milk.  Beat until well combined.
3. Combine flour and herbs, stirring well to evenly distribute herbs;
4. Place the breadcrumbs in a Ziplock bag
5. Cut fillets in strips measuring approximately 2 x 3 (more manageable)
6. Dip the fillets in the flour mixture coating both sides evenly.
7. Dip the fillets in the egg mixture
8. Place fillets one at a time in the breadcrumbs bag and shake until evenly coated

9. Fill a heavy skillet with approximately 1 inch Canola oil for frying. Preheat oil.  Test oil for temperature by taking one breadcrumb and letting it fall into the oil.  When the oil is ready the crumb should hit the bottom of the pan and immediately float to the top and sizzle.  (alternatively you can measure the temperature which should be about 350F degrees). On an electric stove this is a medium to medium high setting.

10. Fry fish pieces one or two at a time not to crowd the pan for about 4 minutes per side until golden brown.  Drain on paper towel.

Tartar Sauce:

This tastes best if made in advance and placed in the fridge to allow flavors to marinade.

Cornichons are tiny little pickles as pictured above.

1/2 C Mayonaise
2 Cloves Garlic minced
3 Cornichons diced in very small pieces
1 T capers
1 tsp dill
1 tsp tarragon
pepper
juice of one lemon

Serve dish with lemon wedges.  My kids love potato salad with this!

Enchiladas Verdes

I am infamous for cooking by the seat of my pants. Before I forget what I put in my recipe this time, I figured I'd blog it. I hope you enjoy it as much as I did!!

1 - 13 oz can cooked chicken - low sodium

1 - 4 oz can diced green chilies

1 - 10 oz can cream of mushroom soup - low sodium

1 small onion diced

2 cloves garlic minced

1 - 4 oz can sliced black olives

1 cup fresh mushrooms chopped in small pieces

1 package shredded mozerella cheese (low fat)

10 oz low fat organic yogurt

1-16oz container Archer Farms Fire Roasted Salsa Verde - Mild (available at Target)

18 corn tortillas

1-2 green onions, including some of the green part.

Olive oil

1 large caserole dish sprayed with Pam Organic Canola Oil Non-stick spray.

Preheat oven to 350 degrees.

Dice onion, wash & chop mushrooms, mince garlic. In a skillet heat olive oil over medium heat. Add onions and sautee until golden brown. Add mushroom and saute with onions to desired doneness. Stir in garlic, green chilis. If desired, add a little salt to the vegetables to make them sweat and cook properly.

In a large bowl, crumble up chicken. Add mushroom soup, yogurt, 1 cup of cheese and black olives. Mix well. Add onion mushroom mixture and blend.

Return skillet to stove and cook tortillas in a small bit of oil on both sides, perhaps 30 seconds each just enough to make them pliable.

Assembly:

Place 6 tortillas on the bottom of the casserole dish in an even layer. Spread half of the the chicken mixture on top. Layer another 6 tortillas and spread remaining mixture on top. Layer next 6 tortillas. Top with salsa verde making sure to spread out to edges. Sprinkle mozarella cheese over top garnish with black olives and green onions.

Place in oven and cook at 350 degrees for about 20-25 minutes until the cheese is melted. Cut and serve with sliced avocados.