Tag Archives: lemon juice

Caesar Salad

28 Jul

It’s been a salad-for-dinner type week at my house! My AC went out, so there was no cooking allowed. Plus, on holidays that allow fireworks, people in my neighborhood go crazy! We are total cheapskates and don’t ever bother purchasing our own. There really is no point! We just set up our lawn chairs and rotate as necessary – there are fireworks going off everywhere! My three year old is the most excited about the fact that she is not afraid of fireworks this year. People probably think she’s terrified because she runs around screaming like crazy. But she’s just so darn happy to enjoy them. 🙂

Fireworks are awesome (especially since aerials are legal now!), but they make for some late nights for little people ’round my house. But how do you say no? Especially since the booms would keep them up anyways? Plus we hit the water park, went horseback riding, ran a marathon…ok…just kidding. But we are worn out! And sometimes get distracted until everyone is way too hungry to wait for dinner to take forever to make. Anyone else run into this issue during the summer? Too much of too many good things…at least you can’t get too much of this too good salad. Whip it up, and enjoy it sitting in your lawn chair while you watch other people’s pyrotechnic displays.

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Ingredients:

1/3 cup mayonnaise

1 1/2 Tbsp Dijon mustard

3-4 garlic cloves, roughly chopped

3 Tbsp lemon juice

1/2 Tbsp white wine vinegar

1/4 tsp salt

1/4 tsp pepper

1 cup olive oil

2-3 Tbsp milk (if needed)

8 oz chicken breast

1-2 heads romaine lettuce (about 12 cups chopped)

1/2 cup shredded Parmesan cheese

Dressing:

Combine mayonnaise, mustard, garlic, lemon juice, vinegar, salt, and pepper in a blender and process until smooth. With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated. Only if needed, add milk by the tablespoon until desired consistency is reached. Place 1/2 cup dressing in a zip lock bag with chicken and marinate at least 30 minutes or as long as overnight. Place remaining dressing in refrigerator to chill.

Salad:

Remove chicken from marinade and grill until cooked through. Wash lettuce and chop into bite-sized pieces. Toss with Parmesan cheese and prepared chicken (can add croutons). Toss with dressing, to taste.

 

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Apple Crisp

6 Jul

I am so behind on posting, these days. I’m in a production of Les Miserables this summer, so I’m not cooking new things as frequently (it’s a good thing my kids never get sick of mac and cheese), and when I do, I let them sit forever in my draft box because I can’t manage to upload the picture and write down the recipe in one sitting. So today I’m playing catch up! Hopefully I’ll get to the point that I can post more than one recipe a month. 🙂

This Apple Crisp is another one from my ‘there’s no way you can mess this up’ recipe collection. I like it because there is a single serving version, as well as a feed-the-crowd version.

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Apple Crisp For One:

Filling

1 medium cooking apple

2-3 drops lemon juice

1 Tbsp sugar

1/4 tsp ground cinnamon

Crumb Topping

2 Tbsp flour

2 Tbsp rolled oats

2 Tbsp brown sugar

dash of cinnamon

1 Tbsp softened butter

Peel and core apple and cut into 1/4″ slices. Place in 4″ round casserole dish. Sprinkle with lemon juice. Combine sugar and cinnamon in small bowl. Add to apples and toss to coat. Combine dry ingredients for crumb topping. Cut in butter with a fork until the mixture is crumbly.

Method 1:

Cover prepared filling (no topping) loosely with plastic wrap and microwave on high for 2 minutes. Stir gently, then sprinkle with crumb topping mixture and bake, uncovered, at 375^F for 15-20 minutes.

Method 2:

Sprinkle crumb topping over apple/cinnamon sugar mixture and bake at 375^F for 30-40 minutes.

Apple Crisp for 6-8

Follow directions above for filling, using 6 medium cooking apples, 1 Tbsp lemon juice, 1/4 cup sugar, and 1 tsp cinnamon. Make the crumb topping as directed using 3/4 cup flour, 1 cup rolled oats, 1 cup brown sugar, 1 tsp cinnamon, and 1/2 cup softened butter.

Sprinkle topping over filling and bake at 375^F for 40-45 minutes until apples are tender.

Serve with ice cream.