Sweet Mustard Dressing

This dressing was from Well Fed cookbook which Jesse, my kid,  shared the digital version. I have to laugh because I did not follow the recipe at all! Instead of 1/4 cup homemade olive oil mayonnaise, I used olive oil. Instead of the dry mustard, I used two kinds of refrigerated mustard and instead of applesauce I substituted honey. So I guess you could say this is really my original recipe! It is yum!

Ingredients:

• 1/4 cup extra virgin olive oil (I use Newman's Own Organic)
• 1 clove garlic, finely minced
• 2 teaspoons raw honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon regular mustard (taste may want to add more)
• 1 teaspoon merfs curry honey mustard (purchased at Savory because they sent me a $10 coupon)
• salt and pepper to taste

Directions:

Combine honey and mustards and beat till smooth. Add vinegar stirring well. In a slow steady stream incorporate the olive oil till emulsifies. Add garlic, salt and pepper.

Refrigerate the unused portion. Makes enough for 4 portions.

Paleo Margaritas

Thank you to our friend's Terry and Larry Longseth for turning us on to this amazing, easy, delicious margarita! And thank you Danielle from her blog AgainstAllGrain.com for the recipe. I know what we will be drinking on the patio this summer! One ounce = 2 tablespoons  8 limes = 1 cup lime juice

Ingredients:

• 2 ounces blanco tequila (100% agave)
• 1 ounce fresh squeeze lime juice (one lime equals about 2 drinks)
• 1 ounce honey syrup

Honey Syrup:

Equal parts raw clover honey dissolved in hot (not boiling water). You can make 8-16 ounces and store in the refrigerator in a sealed container for up to one month.

Directions:

Combine all 3 ingredients in a cocktail shaker with ice. Pour over fresh ice. Garnish with slice of fresh lime. Salute!

Zucchini and Onion

I have been trying to add more vegetables into our lives. Rob is fairly limited on those that he likes; zucchini being one of his least favorite. This recipe I put together after searching for a new zucchini recipe. Squeezing the moisture out of the shredded zucchini in a towel, seemed to make a difference in the texture of the zucchini not being so mushy and the red onion added some crunch.

Ingredients:

• 4 small green zucchini, shredded
• 1/2 large red onion, chopped
• ghee
• pesto, homemade or not
• feta cheese
• salt and pepper to taste

Directions:

Wash and remove ends from the zucchini. Grate the zucchini with the large holes of a hand grater.

Place the shredded zucchini in a cotton towel and wring out the moisture several times.

In a large skillet heat 1 teaspoon ghee or unsalted butter. Add the red onion and saute till softened. Add the zucchini and cook until just tender. Remove from the heat.

Add pesto sauce, feta, salt and pepper to taste.

Great side dish with just about anything! 

The dish certainly can be tailored to your tastes: fresh garlic, parmesan cheese, mushrooms etc.

Teriyaki Thighs

This recipe is from kiwiandbean.com from Pinterest. I renamed the dish from One Skillet Sweet 'n Salty Chicken Thighs. I added a rub to the thighs and instead of searing in a skillet; I grilled (or rather Rob grilled!) the thighs for 3-4 minutes on each side to sear in the juices. From there I did follow the original directions. Or of course you can pan fry in a little olive oil...Thighs really retain their moisture and this dish is a keeper!

Ingredients for Dry Rub:

• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons granulated garlic
• 2 teaspoons smoky paprika
• 6-8 boneless, skinless chicken thighs

Directions for Dry Rub and Grilling:

Combine the Dry Rub ingredients.

Brush both sides of the thighs lightly with olive oil. Sprinkle the rub generously on both sides of the chicken thighs.

Preheat your grill to 400-degrees.

Grill the chicken thighs for 3-4 minutes on each sides.

Remove and place in a large skillet.

Ingredients for Teriyaki Sauce:

• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons tamari
• 1 1/2 tablespoons pure maple syrup
• 1/8 teaspoon ground black pepper

Directions for finishing the thighs:

Combine the Teriyaki Sauce ingredients and pour over the thighs that have been seared on the grill. Bring to a boil.

Turn down the heat slightly and let the mixture lightly boil to reduce. Flip the thighs every minute or so; to ensure they are completely coated in the glaze.

Remove from the heat when the thighs are cooked through and the sauce becomes thick and syrupy.

Note to self: 

If freezing serving here is an excellent accompaniment.

Stir Fry with Rice Noodles (blog: 8-20-2020 label: rice)