Eating Dinner With My Family

In  response to pleas from my family to have a recipe more than once, and to try and continue having new recipes daily for the blog, I have come up with a compromise.  I repeated a main dish, Pasta With Spicy Almond Pesto ( http://ormonddinners.blogspot.com/2012/03/pasta-with-spicy-almond-pesto.html ) but I made a different salad dressing. This is one of my favorite honey mustard dressings.  I got it from my MIL years ago which she got from one of those "copy cat" recipe books.  I don't know how close it is to the resturant's actual recipe, but I do know at least 10 years ago, they were using Grey Poupon in it.  They may not now.  I made 1/4 of the following recipe and there was plenty for 2 family size salads. I didn't bother with the electric mixer but if you make all 8 servings, it might make your life easier. "Outback"  Honey Mustard Dressing 8 Servings 1 c  Grey Poupon Dijon Mustard 1 c  Honey 2 t  Vegetable oil 1 t  ...

Well I had made the second (frozen) portion of the Stuffed Shells (12/7/11) It was still tasty even after a month frozen.  I did put it in the fridge last night. (it really should have been put in the fridge a couple of days ago) Since it wasn't totally thawed, I put the entire baking dish on an aluminum pan for 2 hours before baking.  I covered it with foil and baked it 350 for an hour. (this contradicts the original recipe's instructions)  Then I took off the foil and baked until the top was starting to brown.  I looked around for a use for some leftover buttermilk I had from the chicken and dumplings.  I found this recipe.  I didn't make the salad, I just made my usual lettuce, tomato, onion and cuke salad, but it was still pretty good.  I didn't think it was too tasty at first, but my husband suggested some honey and it was much improved. Bibb-And-Radish Salad With Buttermilk Dressing 3    large heads of Bibb lettu...

I wanted something different, so I looked up different recipes until I found these.  We happen to love middle eastern flavors and these were pretty tasty. I have to say that some of the food we have had from nice restaurants and friends of this ancestry have been much better, but all in all a pretty solid dinner.  The chicken was really, really tasty.  We marinated it for a day and a half and it was really flavorful, however the harissa stole the show!  WOW! Bulgar Salad With Lightly Roasted Vegetables 6 Servings 2 c  coarse Bulgar,rinsed 2 c  hot water 1    medium zucchini,cut into 1/4-inch dice 1    medium carrot,cut into 1/4-inch dice 1    small red onion,cut into 1/4-inch dice 1/2    red bell pepper,cut into 1/4-inch dice 1/4 c  extra-virgin olive oil Salt and freshly ground black pepper 1 T  tomato paste 1/4 c  fresh lemon juice 1/2    medium cucumbe...

The new fridge arrived today! (Whoo Hoo!)  It was a soccer night, so I make a steak salad, but I made a new one.  My only divergence from the recipe was I used about half the meat.  It was delish!  I like my salad a bit more but it is pretty close!  I made garlic bread out of last night's leftover baguette! Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette 1 1/2 lb sirloin steak,about 1 inch thick  6 T  olive oil  Salt  Fresh-ground black pepper  1 lb arugula,leaves washed and torn in half (about 2  2 c  halved cherry tomatoes (about 3/4 pound) 1 1/2 t  Dijon mustard 1/2 t  anchovy paste 1 T  red- or white-wine vinegar  2 T  drained capers 1.Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 mi...

This recipe is based on the Colombia Restaurant's 1905 salad.  My MIL's sister turned us on to the recipe.  I had eaten the salad before and really liked it, but it was early in the "learning to cook" stage, so I had no idea of what went into it even though it is made table side.  It is quick, easy and totally tasty.  A very substantial salad   The Colombia's 1905 Salad Salad Ingredients  Ham, diced  Swiss Cheese, diced  Green Olives, sliced  Romaine Lettuce, Torn  Tomatoes, chopped Dressing Ingredients   Lemon   Worcestershire Sauce   Some brine from the green olives   2    -3 cloves of garlic chopped   olive oil [Note: This is the salad mixture.  The amounts you want are based on the # of people eating.  Remember the quality of the ingredients will be important because of its simplicity  The dressing should be made at least a half an hour ahead of time, to a...

Well, last soccer season, it was tradition to have a grilled steak salad after the weekly practice.  I am trying to get through the MANY recipes I have in the To Try folder, so I am breaking tradition. (for now)  I did however still broil a steak, but tonight I decided to top it with a compound butter I have been wanting to try.  Also I had leftover rice I wanted to use, so I made my 'fauxsotto'.  It is my silly name for an easy way to use leftover plain white rice.  I used the leftover butter lettuce from last night too; I made a salad of the lettuce, cherry tomatoes and scallions.  I dressed it with a champagne vinaigrette I made.  Because I am trying to eliminate packaged foods, I am almost exclusively making my own salad dressings.  To do this I have about 7 kinds of vinegar. You can make a great of variety of dressings and they are quite simple.  My favorite is the champagne vinegar.  This one is pretty tasty but it i...