Caesar Salad Dressing

At supper, we often have a salad. Our salads aren't fancy. They usually contain baby spinach. We usually serve the salad with store bought dressing. I really should make my own dressings since they are pretty easy. My son loves to help since he gets to adapt the dressing to his taste. Well, my sister recommend this recipe. She told me it is her favorite Caesar Salad. I can see why. It is full of flavor. I should warn you that you must like garlic. We like garlic so we will be making this recipe often. I served the lettuce with Parmesan cheese and croutons.

Caesar Salad Dressing
5 cloves garlic, finely minced
2 tsp Dijon mustard
1 Tbsp vinegar
2 Tbsp mayonnaise
1/2 cup olive oil
1 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

Directions:

1. In a blender, combine the garlic, mustard, vinegar, and salt. Mix thoroughly.
2. Add the mayonnaise and blend thoroughly.
3. In a slow stream, add the olive oil into the blender through the lid. Mix thoroughly.
4. Add the lemon juice with the black pepper. 
5. Scrape down the dressing into a bowl and season to taste. 

Recipe adapted from Food Network Kitchen.

One year ago...............................I made Molasses Spice Cookies.
Two years ago.............................I made Star Cake.
Three years ago..........................I made Mahogany Cake.

Did you already know.........................
-In the U.S., ninety percent of garlic is grown in California.
-Gilroy, California boasts to be the Garlic Capital.
-The Gilroy Garlic Festival serves garlic ice cream.

Quick Chicken Tortilla Soup

I know you are surprised I posted a recipe for soup for Memorial Day. This week I wanted to post some recipes my friends and family had recommended. I always like quick meals and thought this soup was great. I really liked it. The kids liked it even though my daughter said enough soups already. I will admit I like to cook soups since they tend to have a lot of vegetables and are healthier for us. I had to serve my husband his bowl first since I hadn't added the beans. He has this thing against beans. Whether you hold the beans or not, this is a great quick meal.

Chicken Tortilla Soup
2 cups cooked chicken, shredded (I used a rotisserie chicken)
1 Tbsp taco seasoning
2 cans (10 oz.) Rotel tomatoes with green chilies
1 cup sweet corn
1 jar (16 oz.) salsa
4 cups chicken broth
salt and pepper

Directions:

1. In a large pot, add the chicken with the taco seasoning over medium heat. 
2. Cook for 1 minute.
3. Add the Rotel, corn, salsa, and chicken broth.
4. Stir occasionally and allow to cook for 20 minutes. 
5. Season with salt and pepper to taste.
6. Serve with tortilla chips, shredded cheese, sour cream, guacamole, etc.

Recipe provided by Aaron. 

One year ago...........................I made Red, White, and Blue Cake.
Two years ago.........................I made Banana Muffins.
Three years ago.......................I made Magic Sauce for burgers.

Did you already know......................
-Memorial Day was established to honor the soldiers who died while serving in the military.
-More Americans died during the Civil War than both World Wars combined.
-In 2000, Congress passed a law for Americans to pause at 3 pm on Memorial Day to remember and honor the military members who died during serving in the military.

Quick Corn Muffins

I figured I would end the week with a posting for corn muffins. I thought I would try making a copycat Jiffy muffin recipe. I did reduce the sugar since it seemed like a lot. Also, I used white corn meal since it is what I had in the pantry. It could have been my changes but I didn't think they tasted like Jiffy corn muffins. My son agreed. My husband didn't care since he said he liked them better. They were really easy to make and a nice addition to dinner. I do like the convenience and cost of that little Jiffy box but I will be making these muffins again.

Quick Corn Muffins
1 1/3 cup all purpose flour
1 cup white corn meal
5 Tbsp sugar
2 Tbsp baking powder
1/2 tsp salt
4 Tbsp vegetable oil
2 eggs
2/3 cups milk

Directions:

1. Preheat oven to 400 degrees F.
2. Line a muffin tin with 12 liners.
3. In a medium bowl, combine the flour, corn meal, sugar, baking powder, and salt. 
4. Whisk in the vegetable oil until smooth and no lumps. 
5. Add the eggs and milk. Mix until incorporated.
6. Evenly distribute the batter between the muffin tins.
7. Bake the muffins for 15 minutes or until golden and cooked through.

Recipe adapted from Food.com.

One year ago....................................I made Black and White Pudding Squares.
Two years ago..................................I made Dulce de leche flan.
Three years ago...............................I made Olive Garden Salad.

Did you already know.............................
-The Native Americans have been making meals with ground corn for thousand of years.  
-Southern corn bread tends to be less sweet but saltier.
-Cornbread cooked without eggs and milk over an open fire is called corn pone.

Pop-tart Cupcakes

My son wanted us to make Pop-tart cupcakes. Yes, you read it right! Pop-tart cupcakes! So, we did. Why Pop-tarts? I actually have no idea. When he is given a choice for a quick break, he picks a breakfast bar. I really didn't know what to expect. I actually was surprised. The Pop-tart seemed to melt while baking but it did leave a red line for the strawberry filling. My son liked adding a corner of the Pop-tart in the frosting for decoration. If you know someone that loves Pop-tarts, then they would love the novelty of these cupcakes. The kids loved these cupcakes. My husband thought our son was pretty creative. Now, if you have any extra Pop-tarts then I suggest make some cupcakes.

Pop-tart Cupcakes
1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 Tbsp butter, softened
1 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup milk

Directions:

1. Preheat oven to 350 degrees.
2. Line a 12 cup muffin tin with cupcake liners.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter with the sugar until fluffy.
5. Add one egg and mix before adding the second egg.
6. Add the vanilla and mix.
7. Add 1/3 of the flour mixture alternating with 1/8 cup of milk. 
8. Add another 1/3 of the flour mixture followed by another 1/8 cup of milk. 
9. Then add the remaining flour mixture with the remaining milk.
10. Mix until just combined. 
11. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out with crumbs.
12. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.
13. Allow to cool completely. 

Recipe adapted from Food Network Magazine Volume 8, Number 4.

One year ago...................................I made Blue Cheese Dressing.
Two years ago.................................I made Graduation Cap Cupcakes.
Three years ago..............................I made Texas Pralines.

Do you like my creations?

Did you already know........................
-In 1964, Kellogg's debuted Pop-tarts in four flavors.
-The initial Pop-tarts weren't frosted.
-The early Pop-tarts had a diagonal line down the middle so it can be cut into half before consuming.

Marble Cupcakes

Recently, I purchased a magazine for the Amazing Cupcakes! My son agreed to make some cupcakes with me. He elected zebra cupcakes. He told me I needed to swirl some chocolate batter into the vanilla. (I'm sure there is a better way which I will try another time.) Also, my son only agreed to make these cupcakes if I would make his concoction later. I agreed. So, my next post will be my son's creation. This cupcake is moist. I should have allowed it to cool a little longer before frosting.

Marble Cupcakes:
1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 Tbsp butter, softened
1 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup milk
4 oz. milk chocolate, chips

Directions:

1. Preheat oven to 350 degrees.
2. Line a 12 cup muffin tin with cupcake liners.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter with the sugar until fluffy.
5. Add one egg and mix before adding the second egg.
6. Add the vanilla and mix.
7. Add 1/3 of the flour mixture alternating with 1/8 cup of milk. 
8. Add another 1/3 of the flour mixture followed by another 1/8 cup of milk. 
9. Then add the remaining flour mixture with the remaining milk.
10. Mix until just combined. 
11. Remove 1/3 of the batter. 
12. Microwave the chocolate for 45 seconds. 
13. Allow to rest for 1 minute. 
14. Mix well. If the chocolate isn't thoroughly melted, microwave for another15 minutes and stir. 
15. Mix the melted chocolate with the 1/3 batter to create the chocolate batter.
16. Evenly distribute the vanilla batter between the cupcake liners. 
17. Add a little of the chocolate batter.
18. Swirl gently with a knife to create a marble look
19. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out with crumbs.
20. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.
21. Allow to cool completely.

Recipe adapted from Food Network Magazine Volume 8, Number 4.

One year ago................................I made Flourless Cookies.
Two years ago..............................I made Spicy Honey Chicken Wrap.
Three years ago...........................I made Taco Seasoning.

Did you already know.............................
-Each zebra's stripes are unique.
-Zebras have black skin under their white coats.
-Zebras can run up to 45 miles per an hour.