Search the Web

Book of the Month


July 2018
« Mar    

Buttermilk w/ Fresh Fennel Ranch Dressing

Why get that goopy ranch dressing from the store when in minutes you can make this beautiful and tangy dressing good on salads and as a veggie dip.

This is a great base, change up the fennel frons to chives, fresh thyme, or other fresh herb.

Make it “lite” by using low fat yoghurt but keep the sour cream full flavored.

Makes around 2 cups

1 cup yogurt 1/2 cup buttermilk 6 tablespoons sour cream 2 tablespoons white wine vinegar 20-30 cranks freshly cracked black peppercorns about ½ tsp Several pinches of kosher salt (to taste) ½ tsp (or

Continue reading Buttermilk w/ Fresh Fennel Ranch Dressing

Grilled Corn Salad

I normally just grill my sweet corn add butter and salt and pepper or use a compound butter with spices and I am done.  I wanted to do something a bit different with this wonderful BBQ side so I went trolling online for inspiration and after getting some ideas I came up with this.

2 ears of corn charred on the grill, kernels cut off of the cob 2 Roma tomatoes, deseeded and copped to your liking ¼ white or red onion sliced into half rings Hand full of fresh basil, leafs torn Several sprigs of fresh thyme

Continue reading Grilled Corn Salad

Grilled Chicken and Veggie Pasta Salad

I have Grilled Chicken Breast and Sweet Corn leftover from the BBQ. It’s Pasta Salad time! I start by cutting the Chicken off the bone and into bite size pieces. This gives me about 2 cups of Chicken. You can use any cold leftover meat; Beef Roast, Ham, Sausage, etc…

Cold Grilled Chicken Cut Into Bite Size Pieces.

Now clean and cut up the Veggies! Use whatever you like and/ or have on hand. I’ve got Green and Yellow Italian Squash, Green Bell Pepper, Red, Orange and Yellow Sweet Pepper. It’s nice to cut your Veggies in different

Continue reading Grilled Chicken and Veggie Pasta Salad