Julius Caesar Salad and Homemade Ranch Dressing

The following recipes come from The Pioneer Woman on The Food Network. We were watching the episode entitled "Shakespeare Movie Night" that included a very tasty looking Supreme Pizza Lasagna.  

Oddly enough, the thing that really caught my attention was the caesar salad she prepared.  I have been thinking about making one of these salads since watching that show.  The dressing looked creamy and delicious paired with the crunchy croutons on that bed of romaine lettuce.  The grated cheese is like the icing on the cake.

Usually I don't get too enthused about a salad, but she made it look awesome!

Since The Captain's favorite salad dressing is Ranch, I have also included her homemade recipe.

Sometimes I love eating the rabbit food as a main meal when I have a strong craving!

Ingredients

Salad Dressing:
1 cup (real) mayonnaise
1/2 cup buttermilk, plus more if needed
1/2 cup sour cream
1/4 cup grated Parmesan
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
2 anchovy fillets
1 clove garlic, smashed
Salt and freshly ground black pepper

Croutons:
1 loaf ciabatta, crusts on, roughly chopped into 3/4-inch cubes
1/2 cup olive oil
Salt and freshly ground black pepper
1/2 cup grated Parmesan

Salad:
2 heads green leaf lettuce, sliced
2 hearts of romaine lettuce, slice


Directions

For the salad dressing: Put the mayonnaise, buttermilk, sour cream, Parmesan, balsamic, Worcestershire, anchovies, garlic and some salt and pepper into a blender or food processor and pulse the processor or blend on low speed for several seconds. Adjust the consistency if needed with a little extra buttermilk. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.

For the croutons: Preheat the oven to 400 degrees F.

Throw the bread cubes onto a baking sheet and toss them in the olive oil and some salt and pepper. Sprinkle on half of the Parmesan, toss, sprinkle on more and toss again. Bake, tossing again halfway through, until crisp and golden brown, 12 to 15 minutes. Set aside to cool.

For the salad: Throw the green leaf and romaine lettuce into a bowl. Add some dressing, and give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing to taste. Add the cooled croutons. Toss gently and serve.
Recipe Source

Homemade Ranch Dressing
from The Pioneer Woman

Ingredients

1 clove garlic
1/4 teaspoon kosher salt
1 cup real mayonnaise
1/2 cup sour cream
1/4 cup Italian flat-leaf parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Dash hot sauce
1/4 to 1/2 cup buttermilk (as needed for desired consistency)


Directions

Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Recipe Source

Sicilian Casserole

While I love the convenience of commercial pasta sauce, I love making my own sauce with tomato sauce.  

In order to get a great tasting sauce, you need to taste it to determine if it is done since tomato sauce tends to be acidic.  The acidity calms down with time as it simmers, but I also add a little brown sugar (1/4 tsp at a time) to the sauce . . . don't forget to taste, that is the secret to great sauce.  

So the cooking time will depend on your taste!

INGREDIENTS

1 pound ground beef
1 chopped onion
1 8-ounce package cream cheese, cubed
3/4 cup milk
1 chopped green pepper
1 6-ounce can tomato paste
1 7-ounce can tomato sauce
3/4 cup water
1/2 tsp dried Italian seasoning
2 cups uncooked pasta/macaroni
1/3 cup sour cream 
1/2 cup grated Parmesan cheese
1/4 cup grated Parmesan cheese for topping


DIRECTIONS

Preheat the oven to 350 degrees F. 

Bring a large pot of water to boil over high heat. 

Brown ground beef in a large skillet over medium heat, breaking it up as it cooks.  Add onion When the beef starts to render some fat.

Place cubed cream cheese in a microwave-safe medium bowl along with 3/4 cup milk. Microwave 1 minute, then remove.

Whisk to stir the mixture and return to the microwave for another 1 minute. Remove from the microwave and whisk until the sauce is thick and smooth. Set aside.

Add chopped green pepper to the beef mixture when the beef is almost cooked and continue cooking until the green pepper has softened slightly.

Drain the beef mixture and return to the heat.

Add tomato paste, tomato sauce, 3/4 cup water, and 1/2 tsp. dried Italian seasoning to the drained beef mixture. Simmer over medium heat, stirring until sauce combines and thickens. Let simmer over very low heat while preparing pasta. 

Boil pasta/macaroni in salted water following package directions, until almost cooked.

Drain pasta and add to the cream cheese mixture, along with sour cream and grated Parmesan cheese. Stir until pasta is coated.

Place all of the cream cheese/pasta mixture in the bottom of a 2 quart casserole dish. Top with all of the beef mixture. Sprinkle grated Parmesan cheese. 

You can refrigerate the casserole until you want to eat.*

Bake the casserole at 350 degrees F for 20-30 minutes, or until the casserole is bubbly around the edges and the cheese on top melts and begins to brown. Let stand for 5 minutes before serving.

*If you're baking the casserole straight from the fridge, add about 10-15 minutes to the baking time.

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Chicken Breasts with Stuffing Mix

Comfort food the easy way.  I love easy semi-homemade recipes that use convenience foods that are not very expensive.  Stove Top Stuffing is my new favorite convenience food!

Ingredients:

• 4 boneless chicken breasts
• 2 (10 1/4 ounce) cans cream of chicken soup
• 10 ounces water
• 4 slices swiss cheese
• 1 (6 ounce) box seasoned stuffing mix (I use StoveTop)

Directions:

Mix cream of chicken soup with water.

Pour into 13x9x2 baking dish.

Lay chicken breasts on top.

Add a slice of Swiss cheese on each chicken breast.

Pour the dry stuffing mix over the top, covering it completely.

Bake covered at 350F for 1-1/2 hours.



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Red Velvet Mini Cheesecakes

Seems like Red Velvet Cakes, Cupcakes and Cookies

 have been all the rage lately.

Here are two recipes with a twist to the Red Velvet craze . . . 

mini cheesecakes from Betty Crocker and Sally's Baking Addiction.

Ingredients

Crust

36

chocolate wafer cookies, crushed (about 1 3/4 cups)

4 1/2

tablespoons butter, melted

1

teaspoon corn syrup or honey

Filling

2

packages (8 oz each) cream cheese, softened

3/4

cup granulated sugar

2

teaspoons vanilla

2

tablespoons red food color

2

eggs

1/4

cup unsweetened baking cocoa

1/2

cup Original Bisquick® mix

3/4

cup milk

Toppings

2

cups whipping cream

2

tablespoons powdered sugar

Chocolate shavings, if desired

Directions 

In small bowl, mix Crust ingredients. Divide crumb mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and food color. Beat in eggs, 1 at a time, until well blended. Add cocoa and Bisquick mix, and beat until there are no more streaks and batter looks chocolaty. Pour in milk, and beat until smooth and creamy. Divide batter evenly among cups (cups will be almost full).

Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes. In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar.

Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of whipped cream and a sprinkle of chocolate shavings. Serve chilled.

The cheesecakes can be made and frozen ahead of time. Leave cheesecakes in their paper baking cups, and wrap well with plastic wrap. Freeze in airtight container. To thaw, let cakes stand in refrigerator about 2 hours or until ready to eat; top as directed.

Photo and Recipe Source

Click here for another version of the Red Velvet Mini Cheesecake from Sally's Baking Addiction!