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This is a simple, everyday blog about the things that make me tick. Welcome to my new adventure.

the only salad dressing you'll want to make this summer

the only salad dressing you'll want to make this summer

I am notorious for making my own homemade salad dressing. Much like the Rhubarb-Strawberry Crisp I shared with you recently, its one of the easiest things you can make. AND with minimal ingredients you know its healthy and simple. Who needs to buy the $5 crap in a bottle when you can make a delicious one in a matter of 5 minutes? Mix some EVOO, lemon juice, honey, salt and pepper and you have yourself a simple but tangy dressing. Just one of the many dressings I have on rotation in my house.

Enter: Basil Parmesan dressing. I recently saw some recipes from America's Test Kitchen Magazine (which I HIGHLY recommend). They had an entire issue dedicated to salads so I had to get it! To date, I've made about 4 of the salads so far but the first one I made was the Basil-Parmesan Chicken Salad with Apples. It was amazingly tasty and simple and the dressing.....was heavenly. The basil mixed with yogurt, lemon juice, garlic and parm was savoury yet light and full of flavour. It could honestly be used on many different salads its that good. And I'm here to say creamy dressings do NOT have to be heavy and fattening!

So since my Google Analytics tells me that the most popular/most read posts are my recipes, I thought I would share more food stuff. I mean, you guys are after my own heart because I love to cook and eat and if I can make some of your meals that much easier and simple, then I've done my job.

Here's the FULL recipe:

1/2 cups 2% Greek Yogurt (I actually use Olympic Krema Greek Yogurt. Full fat but its deliciously thick and low in sugar)
1/2 cup mayo (I used a little less to be honest)
1/2 cup fresh basil leaves (feel free to be very generous. The more the better)
1 ounce Parmesan cheese, grated (about 1/2 cup)
2 tbsp lemon juice
2-3 garlic cloves, peeled
1 rotisserie chicken (or you can marinate and BBQ chicken breasts - whatever you want!)
4 celery ribs, sliced thin
2 Granny Smith apples, cored and cut into 1/2" thick pieces
4 ounces arugula (4 cups)
Salt and pepper

Method

Process yogurt, mayo, basil, Parmesan, lemon juice and garlic in food processor until smooth and pale green, about 20 seconds.  Combine chicken, celery, apple and yogurt dressing in a large bowl. Gently toss arugula until evenly coated. Season with salt and pepper and serve.

salted butter & chocolate chunk shortbread cookies

salted butter & chocolate chunk shortbread cookies

the working mom balancing act

the working mom balancing act