Creamy Italian Dressing

creamyitaliandressing

Use extreme caution with this recipe…it’s addictive!!! LOL!

Chad and I developed this recipe years ago when we were working as personal chefs. One of our clients, Donna, wanted a Creamy Italian Dressing to pour over the Taco Salads we would make for her. And, boy, am I glad she did… because I had always used our tasty Homemade Catalina/French Dressing on Taco Salads… and now I have two super scrumptious ways to enjoy my taco salads!!! (Thanks, Donna!!!)

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Serves 4

INGREDIENTS:

1 cup Homemade Mayo (or additive-free store-bought mayo)
1/8 cup raw apple cider vinegar
3/4 tsp raw honey
1 TBSP water
1/4 cup grapeseed oil or olive oil
3/8 tsp garlic granules
3/4 tsp onion granules
1/2 TBSP dried oregano
3/4 tsp dried parsley
1/4 tsp freshly ground black pepper
1/4 tsp dried basil
pinch of dried thyme

*Grab yourself a copy of our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Prepare homemade mayo. Stir remaining ingredients into the mayo.

Store in fridge, and it will thicken within a couple hours. This dressing tastes best after it sits for 4-24 hours in the fridge.

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Oh, and this dressing is also SUPER yummy over our Chicken Fajita Salad!!! (Recipe coming soon!) Mmmmmm….

chickenfajitasalad

 

“Better-than-Reese’s” Bars

better than reeses bars

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Shout out to my Mom for passing along this recipe to me years ago! Pretty sure mine NEVER turn out as good as hers did, but BOY did we look forward to these whenever she made them for us as kids!!! Mmmmmmmmm!!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Makes 24 bars

INGREDIENTS:
2 sticks (1 cup) butter
1/2 cup white sugar
1/2 cup brown sugar
3 cups quick oats
3/4 cup peanut butter (creamy or chunky)
3/4 cup semi-sweet chocolate chips

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Preheat oven to 350 degrees.

Grease a 9″ x 13″ cake pan.

Melt butter in a medium saucepan over low heat. Add sugars and stir to combine. Add oats and stir to combine.

Press the oat mixture evenly into the pan.

Bake until golden brown (about 15 minutes…but REALLY watch it the first time because it took less than 10 minutes in my toaster oven!)

Allow oat crust to cool completely (about 30 minutes).

Then, melt peanut butter and chocolate chips together in a small pan over low heat.

Spread chocolate evenly on top of the oat crust.

Cool completely before cutting and serving (about 1 1/2 hours in the fridge).

We prefer to store these in the fridge to keep the chocolate topping a bit firmer. Otherwise, it will stay softer (more like frosting). Either way….YUM!!!! Enjoy!

These freeze well, too!

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ringbinderstanding

 

Hearty Potato Soup

hearty potato soup

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It’s the middle of winter, and what could be more comforting than sitting down with a piping hot bowl of homemade soup??? Well, except for sitting down with a piping hot bowl of homemade soup that…your loving hubby made for you!!! Man, I really hit the “jackpot” today!!! (Thanks, Chad!!)

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Makes 6 cups

INGREDIENTS:
3-4 medium potatoes (we prefer Yukon Gold), peeled and diced into 1/2-inch chunks
2 cups water
1 tsp sea salt
1/2 tsp dried thyme
1/4 cup butter
1/2 medium onion, finely minced
1 medium carrot, finely minced
1 stalk celery, finely minced
1/4 cup unbleached white flour
2 cups milk
salt & pepper, to taste

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Add chopped potatoes, water, salt and thyme to a medium saucepan. Bring to a boil. Continue cooking until potatoes are tender, about 10 minutes.

Meanwhile, mince the other veggies. Melt butter in a large pot over medium-low. Add minced veggies and saute over medium heat until tender, about 15 minutes.

Add the flour to the veggie/butter mixture, and stir for about 30 seconds over medium heat.

Add the milk 1/2 cup at a time, allowing mixture to thicken each time before adding more.

When all milk has been added, allow mixture to thicken over medium heat.

Add potatoes and all cooking water to the veggie/milk mixture.

Season, to taste, with additional salt/pepper and dried thyme.

If you give this recipe a try, let me know what you think!!!

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

chad cooking

My favorite chef cooking soup for me while I work on my blog. Contented sigh…

Free book image

 

 

 

Thai Kale Salad Recipe

thaikalesalad

Get ready to lick your bowls, people!!!! This dressing is SUPER DOOPER yummy!!!

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Serves 4

INGREDIENTS:
4 servings Curly Kale, torn or cut into bite-sized pieces
6 stalks Bok Choy, diced
2 heads broccoli florets, diced
2 large carrots, diced
6 green onions, thinly sliced
Juice of 1 lime
1 small head red cabbage, sliced/shredded
1 TBSP apple cider vinegar
1 bunch cilantro, chopped
1/4 cup sesame seeds
1/4 cup raw sunflower seeds

Thai Dressing:
3/8 cup almond butter (or peanut butter)
3/8 cup water
3 TBSP Tamari or Soy Sauce
3 TBSP lime juice (1-2 limes)
3 cloves fresh garlic, coarsely chopped

DIRECTIONS:
1. Wash and dry Kale.
2. In a medium bowl, toss broccoli, carrots and Bok Choy with green onions and lime juice; set aside.
3. Wash, dry and chop cilantro; set aside.
4. Mix dressing ingredients together (we use an immersion blender); set aside.
5. Toss shredded cabbage with apple cider vinegar (this gives it a great shimmer, and brightens up the flavor!). Set aside.
6. Toast sesame seeds and sunflower seeds (separately) according to the directions at the end of this post. Set aside.

Store red cabbage and cilantro separately from other veggies.

In individual bowls, top kale with mixed veggies, cabbage, dressing, cilantro and seeds.

Enjoy the salad, and don’t forget to lick the bowl!

Quick Dry-Roasted Sunflower Seeds (& Toasted Sesame Seeds):

This is a great method for toasting sunflower seeds (or sesame seeds) when you only need a somewhat small amount… Just heat a skillet on the stove over medium heat. When pan is hot, toss in some sunflower seeds (don’t crowd the pan…you want the seeds in a single layer). Stand guard over the pan, as the seeds go quickly from “perfectly done” to “burnt”! You don’t need any oil to make this delicious salad topping! Just stir the seeds frequently until golden brown. Remove from heat and sprinkle with salt (if desired). Transfer to a paper towel or plate, so the seeds don’t continue to cook/burn in the pan. Transfer to an air-tight container once cooled completely. Enjoy!

(Remember….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)