Avocado Ranch Dressing

This is a favorite in our house.  It goes so well on any salad and as a dipping sauce for veggies and potato chips.  I have even used it on baked potatoes... YUM.

Avocado Ranch Salad Dressing 

1/4 c ripe avocado ( I never measure, just use the entire avocado)
1/4 c mayonnaise
1/4 c sour cream
1 T buttermilk
1 1/2 t white vinegar
1/8 t salt
1/8 t dried parsley
1 pinch dill weed
1/8 t onion powder
1 pinch garlic powder

Mash avocado in a bowl, stir in mayonnaise, sour cream, buttermilk and vinegar.  Add spices and stir to blend well.  Chill until ready to serve. 

Because of the additon of sour cream and mayo, this does not turn brown as quickly as most avocado recipes.  It will keep at least 2 days in the refrigerator. 

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Eat At Home 

Homemade Vanilla Extract

Vanilla, vanilla, oh how I love thee!  One of my favorite scents and tastes is vanilla.  I adore vanilla candles, Warm Vanilla Sugar is my go to BBW fragrance and I just can't resist adding extra vanilla to any and all recipes calling for the delicious extract.  I am a vanilla snob and only pure vanilla will do, no imitation in my kitchen, but it is so gosh darn EXPENSIVE! 

My solution?  Make my own!  I never realized how easy, economical and delicious homemade vanilla is. 

 You need 3 things - 

1.  A Mason Jar - I started with a pint jar -MISTAKE- the second time I made vanilla, I went with a quart size, much better idea.

2.  Good Vodka - many will say cheap vodka is good enough, but seriously, your vanilla is only going to be as good as the ingredients you put into it.  Splurge a bit and get the good stuff, you can make a great cosmo with what is left over (wink, wink).

3.  Fresh Vanilla Beans - note the term "FRESH".  Do not use those dried up things you buy in a bottle at the grocery store.  They've been sitting there since Christmas of 2000 and have very little flavor yet.  I order mine online through Amazon.  I like the Madagascar Bourbon beans the best.  You will need about 12 beans for a quart jar.

Clean and dry your jar well.  Make sure your jar lid and ring are new for food safety's sake. 
Take each bean and make a cut down the middle, but do not remove the seeds.
Put the beans in the jar, cover with vodka almost to the top.
Cover with jar lid and tightly screw on jar ring.
Put in a cool, dark place for about 3 months, shaking once a week or so.
And here's what you get...

Look at that delicious yummy flavor in a jar!  A quick word of warning - homemade vanilla has a stronger flavor than imitation or even real vanilla you can purchase, so use according to your one vanilla tastes.  You can share this if you like, or keep it all for yourself.  It makes great gifts.  There are several places online you can order cute, smallish bottles inexpensively.  Label and tie it up with ribbon and you have a great gift.

Here are some recipes using homemade vanilla extract:

Vanilla Almond Cupcakes with Buttercream Frosting
Chocolate Chip Cookie Dough Truffles
Pumpkin Crisp
Bourbon Cake
Warm Vanilla Fruit

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It's Almost Time for Salads!

I LOVE a good salad, but not in the winter.  I just can't seem to get excited about a hothouse tomato, wilty lettuce and soft cucumbers.  Just doesn't do it for me.  BUT, as the warmer weather begins to slowly creep into Hotlanta, I can see my favorite salads on the horizon, complete with homegrown produce.  Here are some favorites -

 Grilled Chicken Salad with Homemade Ranch Dressing

 Chef Salad Buffet

Spring Lettuce Mix with Grilled Chicken and Homemade Vinaigrette



Now, I love my salads, but I adore my dressing.  And I am very particular about it, honestly I am a salad dressing snob.  I prefer to make my own dressing and will try countless recipes to find the perfect ones.  These are my favorites -

Homemade Ranch Dressing

from My Homemade Happiness

Creamy Lemon Pepper Parmesan Dressing

from Rachel Ray

*** this is spicy.  I reduce the amount of pepper by half. 

Honey Mustard Dressing

adapted from The Southern Living Ultimate Cookbook

3/4 c sour cream

1/4 c mayonnaise

3 T Dijon mustard

1/4 c honey

1/2 T cider vinegar

1/8 t ground red pepper

Combine all ingredients in a small bowl, stirring with a wire whisk until smooth.  Cover and chill.  Serve over salad greens, with sweet potatoes fries or your favorite chicken fingers.

I'm looking for a great creamy dressing with cilantro and a good 1000 Island recipe.  If you have one I'd love to try it! 

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Frugal Food Thursday

Ingredient Spotlight - Honey

Homemade Pesto

I used to think making pesto was so hard.  I can't believe how much yummy fresh basil I like go to waste for years before I realized that if you can run a food processor, then you can make delicious pesto. 

This is 3 basil plants that have kinda grown together.  The larger one is starting to go to seed because we were away this weekend and did not get harvested, which means I really need to make pesto today.  Good thing it is so easy.....

Basil leaves, minced garlic, pine nuts and olive oil ready to become wonderfulness.

Add grated Parmesan cheese and a bit of lemon juice. Whirl it around a few times...

Deliciousness!!

Homemade Pesto

4 cups fresh basil leaves (absolutely no stems or flowers)

4 garlic cloves, minced

1/3 c pine nuts (use only pine nuts!)

4 - 6 T extra virgin olive oil (use the good stuff here, it matters....)

1/2 c fresh grated Parmesan cheese (Costco has a great brand.  Please no green can here)

1/2 t lemon juice (this helps keep it nice and green)

1.  In food processor blend basil, garlic, pine nuts and 5 T olive oil until everything is well chopped.

2.  Add Parmesan cheese and chop until desired consistency.  (I like mine a little chuncky.)  Add more olive oil here if you prefer it runnier.  

3.  Add lemon juice and a bit of salt to taste (I never do, the Parmesan cheese is salty enough for me).  

I keep a jar of this in my refrigerator all summer.  It will turn brown where it comes in contact with air over time, but it is still OK to eat.  It lasts at least 2 weeks, maybe longer, but I make it about every two weeks.

I freeze this 3 ways - 

1.  In ice cube trays when I need a small amount to add to soups, etc.

2.  In muffin tins when I need to add it to pasta sauce.

3.  In 1 C Ziploc containers when I am making a dish where pesto plays a prominent role (like Spinach Ravioli Lasagna) or I want to make several dishes with it over a few days time. 

I know it will freeze wonderfully for at least 4 months, I have never had any last any longer than that......

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Tuesday Tastes at Crazy Daisy

Make Your Own Bourbon Cherries

Delicious bourbon-soaked cherries! Cost - $6.95 at the store.

Ingredients to make your own - $1.00 worth of bourbon + $1.00 for cherries = $2.00

YUM YUM YUM and Cheap! Works for me.

Linked to Frugal Fridays at Life as Mom and Works for Me Wednesday at We are That Family.