Homemade Raw Vegetable Dip: The Green Goddess. [M]y husband’s family is in town visiting us this week, and I am in the kitchen busy preparing for our guests!
Providing nutritious, seasonal foods for my family is something that I take great pride in…and visitors are treated no different. In wishing to welcome them — after their long day of traveling — with a refreshing mid-afternoon snack, we created this Green Goddess Raw Vegetable Dip, served alongside fresh seasonal veggies from our CSA farm. The Recipe IngredientsMakes approximately 3 1/2 cups of dip. -1 cup yogurt -1 cup mayonnaise (make your own with this recipe) -1 ripe avocado, peeled, pitted, and cut into chunks -2 large green onions, sliced -1/3 cup garden fresh parsley, coarsely chopped -1/4 cup garden fresh tarragon, coarsely chopped -the juice of one lemon -4 cloves garlic -1 teaspoon ground mustard -salt and pepper to taste Method 1. 2. 3. Note: Simply put the lid on your mason jar and store any leftover dip in the refrigerator. What’s your favorite veggie dip? Fried Dill Pickles. Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk.
Marinate the pickles for at least 30 minutes. In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears. When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil.
That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet.
Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard. 10 Ingredients to Make From Scratch. 100 Ways to Cook... Dreaming of Poultry. Cake Batter Truffles. Do you remember when Cold Stone first came out with cake batter flavored ice cream?
Did you know my husband is the one that came up with the idea? When we walked into waffle cone smelling Cold Stone and saw that they had cake battered flavored ice cream he said, “They stole my idea!” Back in 2005, I was nine months pregnant with our first son working full time in Provo while John was staying with my family in Arizona training for football, trying to make it to the next level. I was a little bummed with the situation. I was hormonal and lonely while my husband was celebrating holidays and having game night with all my family. During one of their game nights, he came up with a concoction of mixing real cake batter with vanilla ice cream.
So when we walked into Cold Stone that night he probably had the same feeling the Winklevoss brothers had when they found out that Mark Zuckerberg created Facebook. I tried making a couple versions of cake batter frosting…disastrous. Enjoy! Ingredients. Cookiesandcups.com —