Tag Archives: dressing

Tasty-Kitchen-Blog-Crispy-Avocado-Bacon-and-Tomato-Salad-12
photo courtesy of howsweeteats.com

I have an avocado addiction going on.  I seriously cannot get enough of them.  In fact, more times than I care to admit this month I have gone home after work, cut up an avocado, threw in some fresh cut herbs and a squirt of lime and called it dinner.  Is that wrong?

Another addiction I have is fresh tomatoes, which pair wonderfully with my avocado addiction.  The problem is, my tomatoes are not quite ready:

tomatoes green

But as soon as they are ripe I am going to make this salad from How Sweet It Is (aka: howsweeteats.com).  She shared this recipe over at Tasty Kitchen and as soon as I read it my mouth started watering.  How could you possibly go wrong with this combo: creamy avocado, juicy tomato, and smokey bacon?

And get this... she shallow fries the avocado slices with panko so they get crispy on the outside.  Oh my.

There is also a honey-lime dressing and a chili-ranch drizzle to take it way over the top.

Since I have fresh cilantro and parsley growing out back I think I will add those to the lettuce mix, just for fun.

cilantro

Here is the simplicity of this recipe: coat the avocado slices in a panko mixture and shallow fry to get them crispy, set aside.  Assemble the salad greens, tomatoes, a shave or two of parmesan, crispy avocado slices and a couple slices of bacon you cooked & crumbled ahead of time.  Throw the dressing ingredients together in a jar and shake-shake-shake and pour over your salad.  Drizzle a combo of premade ranch dressing and a squirt of sriracha over the top.  Done!

A tiny amount of cooking with a huge flavor payoff.  A lot of it can even be prepared ahead of time (the dressing, the drizzle, the bacon).  Hungry yet?

Jump on over to Tasty Kitchen to get this recipe from How Sweet It is, it's going to be a winner.

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I hope you have a relaxing and fun Memorial Day weekend!!

photo (5)

Here are the leftovers  from last week:

1.  George Strait is on his final tour and I had the privilege to go this past week.  I have been listening to George Strait practically my whole life and it was a little surreal watching him and realizing that I would never again hear him live.  He sang about 1,000 songs, all chart toppers and it was grand.

2.  I think I must be the last person on the planet to jump on the This American Life Podcast bandwagon but the past few weeks I have really gotten into it.  This last week's podcast on Surrogates was fascinating, especially Act 2 which was about a family who adopted a grown man who had served time in prison for the violent murder of his parents.  How's that for a Monday morning? I know it is terribly morbid and ugly, but the story is told by one of the daughters of that family and is more about their dysfunction than the ex-con.  It's fascinating, oops I said that already. But it is.  Surrogates | This American Life.

3.  I don't know what happened but lately my Pinterest traffic has just about quadrupled and all because of my recipe for my Great Grandmother's Oil Pie Crust.  Don't get me wrong, I'm thrilled!  But I didn't realize how popular granny's recipe would be!

4.  Buttermilk Greek Yogurt Herb Dressing.  I like all five of those words.

5.  I have been looking for a quick and easy tutorial on sketching the human form.  I just always seem to get the proportions wrong.  I stumbled on this YouTube tutorial and she does such a great job of putting all into plain English, and concisely. There are 3 parts.

6.  In celebration of the upcoming Valentine's Day, I did my nails like this.  It was so easy, too! I didn't do glitter, just a red heart on a gray base.

7.  One of my hair stylists (yes, I have several.  This mop takes many hands to tame it) told me about this nifty appliance by Fagor that not only is a pressure cooker, but also is a rice cooker AND slow cooker.  I'm so curious.....

And in case you missed it, I shared this recipe last week:

cracker jack title

Also, tomorrow don't forget the Tuesday Twitter Party with #caryeandbree!  She doesn't know it yet, but tomorrow we are going to write a song!


I'm having a difficult time knowing how to share this recipe.  I came upon it in an unusual way.

A close friend of mine passed away this week.  Her name was Peggy and I loved her dearly.  She struggled with serious health problems for many years and finally went home to heaven on Monday.  Today we will gather to celebrate her love of life and family.

So... as these things go, all week gracious and loving people have been bringing meals to the mourning family and strangely enough that is how I became acquainted with this recipe.

On Tuesday, our mutual friend (and my Hallwood neighbor) Randy brought the family a feast of homemade/grilled tri tip and ribs, lots of french bread and a lovely pasta dish.  I've had a lot of pasta dishes, we all have.  This big bowl of penne, although it looked very appetizing, didn't look much different from most other big bowls of penne I have seen.  I was mistaken.

What I didn't know til I began to eat it was that it was dressed in this lemony, briny, buttery dressing that takes a regular-ole penne dish to something far more delicate and refined.  It was laced with spicy arugula and dotted with cherry tomato halves which added a summer freshness that one craves this time of year.  Really, really good pasta.  Really.

You can get the recipe from Giada  DeLaurentis at foodnetwork.com and there is also a video here.    It would be great picnic food, or a side dish or even a main course if you wanted lighter fare.  Give it a try, I'm pretty sure you'll love it.

I can't help but be sad for the loss of my friend, who more or less became my second mother after the passing of my own mother 17 years ago.  It's hard to believe that I won't see Peggy's face any more.  But I am rejoicing that she is with Jesus now and that someday I will see her again.

Until that day, my sweetest Peggy, we will travel on.

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Monday morning I woke up and for some reason I thought it was Friday.  Which was quite a rude awakening when I got to work and realized I had 4 whole days to go.  But every day this week, I woke up and thought it was Friday.  Don't ask, I have a thyroid problem. 

And then on Wednesday night, when I was planning the rest of my posts for the week I thought, "I'd better get my Friday recipe edited for tomorrow..."  So if  you were wondering why you were getting a Friday recipe on Thursday, it's because I'm a dork.

So... in light of my enthusiasm for Friday, and because I can laugh at myself and I hope you can too, and because I love to share food above all else.... you get another recipe from my Google Reader!  Happy Friday my friends, the REAL Friday.

Creamy Garlic Dressing from Food & Wine Magazine

3/4 cup plain nonfat yogurt

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 scallions, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon freshly ground pepper
  • Salt
  1. Scoop the yogurt into a paper towel-lined strainer set over a bowl and let stand at room temperature for 30 minutes.
  2. In a mini food processor, combine the drained yogurt with the olive oil, vinegar, scallions, garlic and pepper; process until smooth. Season with salt.
Make Ahead The dressing can be refrigerated for up to 4 days. Notes One Serving74 cal, 7 gm fat, 1 gm saturated fat, 2 gm carb, 0 gm fiber.Uses: Toss with mixed greens or serve as a dipping sauce for crudités.