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Friday’s Flavors: Caesar Salad Dressing

Hey, Foodies! Happy Friday!!!

Today I’m sharing with you the number one thing I get asked to make by people who don’t live in my house – once someone tries it, they invariably want it again. And again. And again.

And what is this addictive flavor that people can’t get enough of, you may ask? Surely it involves chocolate, right? Wrong. The number one dish I get asked to contribute to covered dish dinners is my Caesar Salad dressing!

And it isn’t even my recipe, but a variation on one my mom made all the time when I was little! But, it’s easy and delicious, and every time I taste it I fall in love with it all over again!

Note: This dressing is big on flavor!!!

Ingredients:

1/4 cup olive oil

fresh pepper (about 20 twists or 1 tsp)

1-3 cloves garlic

3 dashes Tabasco

1-2 tbsp. Dijon mustard

3 dashes Worcestershire sauce

1-2 tbsp. red wine or balsamic vinegar (red wine for a milder flavor, balsamic for more bite)

lemon juice to taste (1/4 to 1/2 lemon)

2 hardboiled egg yolks

romaine lettuce

fresh parmesan cheese

croutons

(makes about 3/4 cup dressing)

Preparation:
Add the ingredients as listed above. I usually make this in a measuring cup to facilitate easy pouring afterwards. (I also don’t measure anything when I make this, but have had to crack my own recipe because so many people have asked for it.)

Hard boil 2 eggs.

Add pepper to olive oil. Add crushed garlic. Add tabasco, mustard, Worcestershire, vinegar and lemon juice. (I use balsamic vinegar because it makes for a tangier dressing. My mom always used red wine vinegar, which I believe is the traditional choice. There’s still plenty of flavor with the red wine vinegar.)

Stir with a fork. Add the hard boiled egg yolks. Crush the egg against the side of the glass with the fork. Mix. Keep crushing and mixing until the fork tines stop catching egg chunks.

This makes a nice, thick dressing. My mom used to squeeze a dollop of anchovy paste into the mix, but I stopped doing this years ago and the taste doesn’t seem to suffer – if there’s one thing this dressing has plenty of, it’s flavor!

When I was younger, I used it on everything – steak, chicken, other vegetables (who am I kidding, I still do!).

Mix dressing with romaine lettuce, fresh parmesan, and croutons, or allow each individual to pour dressing on their own salad. You can even chop the leftover egg whites and add them to the salad because this dressing seriously tastes good on everything!

If you try it, please let me know what you think!

Check back next Friday for more Foodie Flavors!

Monday (Mini Book Review) Madness

This week I read:

If you’re looking for a nice slice of Gothic horror, this book’s for you. Creepy and atmospheric, this eerie little masterpiece is sure to give you the chills (or at least the heebie jeebies). Unlike some books published decades ago, this one stands the test of time. (Interesting side note: this author co-wrote the Beetlejuice screenplay!)

This one had good atmosphere and a sinister plot, characters you could sympathize with and a creepy setting, but it wasn’t quite as spooky as I was hoping for. Still, a solid read and I’d definitely be open to checking out more by this author.

I just started:

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Friday’s Flavors: Easy, Tasty Fish (Paleo, Keto, Anti-Candida Friendly)

Hey, Foodies! Happy Friday!

I eat a lot of seafood, but I can’t stand fishy flavors. Seriously. To me there’s nothing worse than feeling like you’re eating fishing bait that’s been sitting out in the sun. But the catch is, if you stick with only milder flavored fish, you lose out on some of the health benefits found in those stronger tasting swimmers.

Red Snapper and Air Fried Spinach

And sure, you can make a fancy sauce to mask the flavor, or use copious amounts of condiments, which is great when it works (until you read the nutritional label on that bottle of YumYum sauce). But what if you have dietary restrictions, either self-imposed or medically necessary?

Then you’re stuck either suffering through the flavor or missing out on one of the foods you should be including in your diet. Or, you can give my quick, easy go-to that works well on every fish I’ve used it on a try. Bonus? It’s paleo, keto, anti-candida and I believe even celiac friendly.

Ingredients:

Fish of choice

Almond Flour

Garlic Powder

Onion Powder

Garlic Salt

Old Bay

Pepper

Olive Oil

Preparation:

Mix spices with almond flour. Proportion to your own taste: I usually go heavy on the Garlic and Onion Powders, light on the Salt and Pepper, and medium on the Old Bay. Amount will vary based on how many fillets or the size of the fillet you are preparing. I usually allow at least 1/4 cup of Almond Flour for every small fillet. And when I say I go heavy on a spice, it means pretty heavy, at least a tablespoon or more.

Rinse and dry fish. Dredge in your flour mixture.

Pour a small amount of Olive Oil in a non-stick pan and heat on medium high heat for thinner fillets, medium for thicker. When oil is hot, add fish. If the fillet has scales, begin with the scaled side down. If you’re cooking a thicker fillet, turn heat down to about a 4 after adding the fish.

You will need to add more oil as you cook – the secret to developing a nice crust is to use the minimal amount of oil. When the pan gets dry, add a dash more oil as needed.

Sea Bass and Oven Roasted Fennel

When the fish becomes cooked about 60% through (track the change in color as the cooked portion rises from the bottom to the top), flip. Cook until done. For a small fillet, this is usually 4 minutes on the first side, 3 on the second. For a thicker fillet, 12 and 8, and sometimes a minute or two on the sides and ends. Check to ensure doneness. Serve with a wedge of lemon if desired.

And that’s it! Much simpler than masking the flavor with a fancy sauce, much leaner than most condiments.

If you try it, please let me know how you like it!

Check back next week for more Friday’s Flavors!

Monday (Mini Book Review) Madness

This week I read:

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This one got off to a great start, full of mystery and suspense (which is what it’s categorized under at Amazon). But then it slowed until it dragged. Instead of a crafty plot, there was narrative heavy analysis. The second narrator works in the beginning to add intrigue and keep you reading, but these scenes lose steam until their sole purpose is to fill in (far-fetched) blanks. The ending felt rushed. Instead of a satisfying conclusion, there was the stasis of simply continuing to exist which for some reason is such a popular theme in literary fiction – because that’s what this is. If it had been a mystery, as I expected, I probably would have liked it better.

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If you’re looking for a teenage horror movie in a book, look no further – this is a slasher flick in word form. And I really liked the premise of this one: someone is messing with people in their own houses before killing them. At times, the execution left questions, and the secret haunting the MC is underwhelming when revealed, but this book provided a nice escape from reality. 

I just started:

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Click the links to friend me on Litsy or Goodreads and unite our bookish communities!

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