Archive | June 2012

Garlic Cilantro Buttermilk Dressing


Adapted from The Homesick Texan Recipe (Great blog with lots of yummy looking recipes)

We have not bought regular salad dressing in quite a while. Instead I started buying the ridiculously expensive ones in the refrigerated section because they don’t contain MSG or preservatives. I do have to say that the Marketside brand (sold at Walmart) has some great dressings, I love the sesame ginger (which is also great for marinating chicken) and the light buttermilk ranch. The bottle in the picture above is one of their bottles, but with homemade dressing in it. Although they taste great, the price was bothering me since we go through a lot of dressing and I knew I could do better. I make my husband a huge salad to take to work every week for his lunches and we eat salad quite a bit too. We also like to dip baby carrots and celery into ranch dressing. I have found many recipes through Pinterest but this one really interested me. You can leave it really thick and use as a dip for chips or veggies, or make it thinner by adding more buttermilk. The great thing about making your own dressing is you can make it however you want 🙂

  • 1/4 cup of mayonnaise (I used the kind made with olive oil)
  • 1/2 cup of sour cream (I used light but greek yogurt or yogurt cheese would probably work very well too)
  • 1/2 cup of buttermilk (I used reduced fat)
  • 1/4 cup chopped cilantro
  • 1 tablespoon fresh lime juice (lemon juice is fine too)
  • 1 small clove of garlic, crushed
  • add salt & black pepper to taste

Simply combine all of the ingredients in a medium size bowl and mix together. Store covered in a glass jar in the fridge. You can certainly use it right away, but I think it tastes much better after sitting over night. The flavors really have a chance to meld together and the garlic mellows out quite a bit. The flavor of the cilantro really shines in this, if you do not like cilantro you will not like this dressing. However you can easily replace the cilantro with parsley or dill or both. Personally I love cilantro and how fresh it makes everything taste. The original recipe says it keeps for a week. I have had some of mine sitting for 9 days to test it and it is still fine. Use your own judgement, if it starts to smell funky don’t eat it lol. Just give it a quick shake before using and enjoy!

Nothing compares to fresh dressing you made yourself!

❤ Ashley

Quick & Easy Homemade Yeast Rolls


When I was little, my dad used to take my sister Amanda and I to visit family in Texas every summer. When we would go visit my Nanny (great-grandma) in Palestine she would always have lots of yummy food ready when we got there. We would have a great meal, all of the best southern comfort foods. Then we would sit on her front porch and watch literally HUNDREDS of hummingbirds swarm the feeders at sunset. One of the things I really looked forward to were her homemade rolls. This is not her recipe, but it must be pretty darn close! I took one bite of these, warm out of the oven with some honey butter and it flooded my mind with memories of my Nanny. I found this recipe on Your Homebased Mom. I followed it exactly the first time, but this time I attempted to make it a little healthier. I figured I wouldn’t feel so guilty about wanting to devour the entire batch by myself lol. These are SO soft and tender and don’t take long to whip up. It is more work than opening a can of dough from the fridge but I promise you it is worth it. Your house will smell like a bakery, and best of all you will get bragging rights! lol.

Ok here we go! Quick Homemade Yeast Rolls (Makes 12):

  • 1 cup plus 2 tablespoons warm (not hot) water
  • 1/3 cup oil (I used canola)
  • 2 tablespoons active dry yeast
  • 1/4 cup sugar (I used honey)
  • 1 tsp salt
  • 1 egg
  • 3 and 1/2 cups flour (I used all-purpose, whole wheat and ground oatmeal)

 

In your mixing bowl, combine the water, oil, yeast and honey – allow to sit for 15 minutes. This is proofing the yeast, it should start to foam up like this:

The original recipe I tried said to use your dough hook with a stand mixer for this next part… however when I tried that the dough just “climbed” up the hooks and made a big mess. I prefer just to mix this recipe by hand. Add in your salt, egg and flour until well incorporated. The original recipe says to use bread flour or all-purpose flour, but since I was trying to make it a little healthier I used 2 cups of unbleached all-purpose flour, 1 cup of whole wheat flour, then 1/2 cup of finely ground oatmeal (I just put quick oats into my food processor to grind them up) Now both times I made these, that was not enough flour. I was left with a very thin and sticky dough. At this point add in 1/4 cup of flour at a time until your dough starts forming a ball and is not sticky anymore. Each time I added an additional 1 and 1/2 cups of flour (this can vary by where you live and the weather so this is why I say add in 1/4 cup at a time, you don’t want to add too much) Knead for just a couple of minutes until its soft and smooth. Your dough should look something like this:

Preheat your oven to 400 degrees and grease a 9×13 baking dish. Form dough into 12 balls and place into the greased dish.

Don’t worry if they are not perfect. Somehow I ended up with balls that were slightly bigger than the rest. I put them on the outside edge so they will cook through. Let them rise for 10 minutes. Then bake for 10 minutes or until golden brown on top (it took about 13 minutes for our oven).

At this point you can brush them with half of a stick of melted butter, garlic butter or my personal favorite; honey butter. I use half of a stick of butter and an equal amount of  local raw honey YUM!

Beware though… these are so good you might have to protect them from cute little roll thieves!

They are also great for sandwiches!

Enjoy!

❤ Ashley