Yummy Wedge Salad

July 1, 2013 by debrarid Filed Under: Salads 2 Comments

I love Wedge Salads! Before I even knew what they were called, way back in the 70’s, I loved Wedge Salads! There was a restaurant in the town where I went to college, that we would walk to every now and then. They served a wedge of lettuce with bacon and tomatoes on the top and drowned it in Thousand Island dressing. It was my favorite thing on the menu and for a carb-lover like me, that’s saying something (of course I didn’t know what carbs were back in the 70’s either!).

It’s a simple salad with an easy-to-throw-together dressing. At the risk of sounding like Ina Garten, the Barefoot Contessa, who says the same thing on every one of her shows about at least one ingredient: The key to this salad is a GOOD balsamic vinegar. It’s the vinegar that really makes it special. Every show, she says, “Get a “really GOOD parmesan cheese” or a “really GOOD tomato” or a “really GOOD quality steak””, like her viewers would intentionally buy a “BAD cheese or tomato or steak or whatever”. I get kind of tired of it (or maybe you guessed that). So, even if it sounds a bit snooty, get your balsamic vinegar at a specialty store. It will last forever and only gets better with age (if you keep it sealed tightly). I buy 18 year old balsamic vinegar, plain, no fruity flavors, at an olive oil and vinegar store and it is terrific! It’s a great $20.00 investment.

One thing I tend to do on this salad that is different than the recipe above is that I divide the lettuce and topping ingredients into 6 parts instead of 4. With some heads of lettuce, a quarter of a head is just too big for a salad unless you are eating it for an whole meal.

Trust me on the vinegar thing!

Wedge Salad

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Ingredients

1 head Iceberg Lettuce (cut into 4 quarters)
8 thick slices Pepper Bacon (diced and fried until crisp)
1 Medium Tomato (chopped and dried slightly with a paper towel)
1/4 cup Red Onion (finely chopped)
1/2 cup Crumbled Blue Cheese
4 teaspoons Balsamic Vinegar

Dressing

1 cup Buttermilk
1/2 cup Sour Cream
3/4 cups Crumbled Blue Cheese
1 tablespoon Lime Juice
1/4 teaspoon Salt
1/4 teaspoon Ground Re Pepper (Cayenne)
1 dash Tabasco Sauce

Directions

Dressing
Step 1
Whisk together buttermilk, sour cream, red onion, blue cheese, lime juice, salt, cayenne pepper & tabasco sauce. Refrigerate at least 1 hour to allow flavors to blend.
Step 2
To assemble salad: Get 4 salad plates and drizzle 1 teaspoon of balsamic vinegar on plate. Place lettuce wedge on plate. Pour desired amount of salad dressing on lettuce and top with 1/4 or bacon, tomato and blue cheese. Serve immediately.

Breakfast Burritos

June 30, 2013 by debrarid Filed Under: Breakfast 1 Comment

When we have our big family get-togethers at the lake, part of the group stays at our house, including the “kid” cousins (sadly, they are not kids anymore, as they are now in high school and college. The oldest graduated from college in May). Anyway, we drag them all out of bed early (well, by 9 AM) on Saturday and Sunday mornings and serve a big breakfast (mostly because Sales Guy hates to see anyone sleep later than he does, but partly because if we don’t get started with breakfast, we can’t move on to the more fun meals of the day). Waffles, eggs or pancakes,(even though we use plain old pancake mix, Sales Guy gets pretty creative with his pancakes!-I’ll post pix sometime) are the old standbys, with plenty of fruit, muffins, meats and juice. Sometimes, though, we just have to do something wild and crazy for breakfast – like breakfast burritos. Yes, we are real rebels.

As to the recipe part of the post, there really isn’t a recipe, just cook the meats, scramble the eggs, assemble in a flour tortilla, heat it and there you have it! At breakfast tailgates, we assemble the burritos, wrap them in foil and put them in crockpots to keep them warm. We serve salsa, jalapenos and sour cream on the side to be added when eaten.

Breakfast Burritos

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Ingredients

1lb Bulk Breakfast Sausage (cooked)
1/2lb Bacon (cooked and chopped)
1lb Ham (cut into 1/2 inch cubes and heated)
12 Medium Flour Tortillas
6 Large Eggs
1/2 cup Milk
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
3 cups Sharp Cheddar Cheese (shredded)
Salsa, Jalapenos & Sour Cream (as desired)

Directions

Step 1
Cook meats separately and drain. Keep warm
Step 2
Beat eggs with milk, salt and pepper. Scramble.
Step 3
On each tortilla, place spoonful of desired meats (some of each or made to order for your diners). Add scrambled eggs & cheese. Roll tortilla and microwave for 30 seconds or until cheese melts.
Step 4
Serve with Salsa, Sour Cream and Jalapenos.

Last of the “More Chicken” Posts

June 26, 2013 by debrarid Filed Under: Meat & Poultry, Uncategorized 2 Comments

I promise, this is the last of the grilled chicken bonus recipe posts! When we grilled 25 chicken halves for 25 people, SURPRISE! we had leftovers!! Lots of leftovers! I sent a few halves home with our starving, college student nephew, Catch. We ate a few. I shredded the rest and froze it. If that wasn’t a fun couple of hours! Luckily I had the new Blake Shelton CD and Daughter #4 to keep me company!

Since everyone in our family likes buffalo chicken flavor (except JR and Daughter#1, but she wasn’t here. I left some shredded chicken plain for JR, heated it and added BBQ sauce), I tried to find a shredded buffalo chicken sandwich recipe, but didn’t have much luck. They were all patties or grilled breasts, so I shot from the hip and it turned out ok. It was almost too spicy, so I reduced the amount of hot sauce in this version of the recipe. The blue cheese sauce was yummy and cooled the spiciness some. Sales Guy put some of the chicken mixture over tortilla chips, added BBQ sauce and shredded cheese and liked it that way too. As experiments with leftovers go, I’d say this one was a success!

Shredded Buffalo Chicken Sandwiches

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Ingredients

4 cups Shredded Chicken (pre-cooked)
1 & 1/2 cup Chicken Broth
1/4 cup Frank's Hot Sauce
1/4 cup Butter
2 tablespoons Honey
2 tablespoons Vinegar
8 Buns
8 medium slices Pepper Jack cheese (or cheese of your choice)

Blue Cheese Sauce

1 cup Sour Cream
1/4 cup Mayonnaise
1 tablespoon Lemon Juice
1/2 cup Blue Cheese (crumbled)
1/4 cup Celery (minced)
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

Directions

Blue Cheese Sauce
Step 1
Mix sauce ingredients together and refrigerate to give ingredients time to blend.
Step 2
Bring broth, hot sauce, butter, honey & vinegar, to boil in large sauce pan. Add shredded chicken and simmer until liquid reduces (approximately 15 minutes).
Step 3
To assemble sandwiches: Use tongs to place meat mixture on bottom bun (if you use a spoon, you will get too much of the juice along with the chicken). Top with cheese and microwave or broil until cheese melts. Spread top bun with blue cheese spread. Serve.

More Chicken, Part 2

June 25, 2013 by debrarid Filed Under: Meat & Poultry, Uncategorized 2 Comments

You guessed it! More chicken leftovers! This is actually part 2 of the Chicken Tortilla Soup meal. JR doesn’t usually come into the kitchen unless it is mealtime, but the smell of blackening black beans burning on the stove, did bring him in, carrying his phone in case he needed to call 911 (well, he is a teenager, he always carries his phone). Oops, I got busy and forgot to turn the beans down. Once we determined there was no need to call in the fire trucks, he asked what I was making and looked over the ingredients. He said,” looks like you’ve got the stuff to make some good chicken quesadillas.” Since he was so observant about the near-kitchen fire, I told him I’d make him some and he went back to watching that spooky, nightmare-provoking show he is hooked on (The Supernatural, I think). Super scary is more like it.

So, in addition to the soup, we had some chicken quesadillas. And used up more leftover chicken!!

One note about this recipe, it calls for a couple of tablespoons of chicken broth to hydrate the chicken. If you are like me, you don’t want to open a can of broth for just the little bit that this recipe calls for, so I keep chicken broth granules, or chicken base on hand and I can mix up a small amount.

Chicken Quesadilla

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Ingredients

1 cup Shredded Chicken (cooked)
2 tablespoons Chicken Stock
1 teaspoon Fresh Cilantro (or sprinkling of dried cilantro)
1/2 teaspoon Mexican seasoning mix (Leftover from chicken tortilla soup - equal parts of ground cumin, paprika & seasoned salt)
1/2 Small Lime (juice of)
1 & 1/2 cup Shredded Cheese (I used Sharp Cheddar but you can substitute Monterrey Jack, Mexican blend, whatever you choose)
4 Medium Flour Tortillas

Directions

Step 1
Combine cooked, shredded chicken, chicken broth, seasoning, lime juice and cilantro. Microwave for 20 to 30 seconds to warm the mixture. Stir well.
Step 2
Heat a medium skillet over medium heat. Spray or oil lightly. Place a tortilla in the hot skillet. Sprinkle cheese over entire tortilla. Add half of chicken mixture (if you are using 8” tortillas) and sprinkle more cheese on top. Top with 2nd tortilla.
Step 3
When bottom is lightly browned, carefully flip the quesadilla and brown the other side. Cheese should be melted. You can also put cheese/chicken/cheese on half of the tortilla and fold it over. This way is sometimes easier to turn.
Step 4
This will make 2 8” quesadillas, or 1 12” quesadilla. Serve with salsa, guacamole or sour cream as desired.

MORE chicken recipes…

June 25, 2013 by debrarid Filed Under: Soup Leave a Comment

Have I mentioned that we have leftover chicken from the big “Chicken Grill” a couple of weeks ago? Well, I still have 3 to 4 quarts of deboned chicken in the freezer, so I got some out this morning to make soup for lunch. I know, it’s the first hot spell of the summer and I am making soup, but it’s not like we work outside. In fact, it may be cooler in our house in the summer than in the winter. Anyway, I felt like making soup so I did!

I have been looking for a Chicken Tortilla Soup recipe for a while but haven’t found what I want, so I went on a search mission this morning and combined several recipes. I wanted it spicy but not too tomato-ey. After experimenting a bit, this is what I came up with. The fried tortilla strips are a great addition to the soup, absolutely, for sure necessary!!

The soup might be a little hotter than I usually make, but I was so excited to find a nice little jalapeno in my garden this morning, that I decided to add it! I would recommend using half a jalapeno or stick with a little hot sauce. The heat had my nose running (TMI, yes?) all the way through lunch, even though I loved every spoonful of it! The cilantro was from the garden too! I love my little herb garden!

I do want to mention my favorite new kitchen gadget, my mini-food processor. I used it 3 times in this recipe (bonus points if you guess all three! Now if I was really a Jr. Pioneer Woman, I would be giving one away, but sorry…). It is so much easier to pull out than the big, heavy food processer, doesn’t take up half the dishwasher when I’m done and it gets the job done. It was a good $40 investment.

PS: I chopped the onions/chopped the garlic & jalapenos/pulverized the RoTel in my mini-food processor. In case you were wondering!

Chicken Tortilla Soup

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Ingredients

3 cups Shredded Chicken (cooked)
5 cups Chicken Broth
1/2 Small Onion (chopped)
2 teaspoons Canola Oil
2 cloves Garlic (minced)
1 Small Jalapeno (seeded and diced (can substitute 1 Tbs. hot sauce))
1/2 Small Lime (juice of)
1 can RoTel Diced Tomatoes & Chiles (10 oz can. Blend in food processor or blender)
1/2 can Black Beans (15 oz can (I used dried black beans, cooked per pckg directions to make 1 cup))
3/4 cups Frozen Whole Kernal Corn
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 tablespoon Cilantro (fresh or 1 teaspoon dried cilantro)
Additional toppings as desired (avocado, sour cream, shredded cheese, pico de gallo)

Fried Tortilla Strips

4 Medium Flour Tortillas
1 teaspoon Seasoned Salt
1 teaspoon Paprika
1 teaspoon Ground Cumin
2 cups Canola Oil (for frying)

Directions

Step 1
Heat 2 tsp. oil in a large pot over medium heat. Add the chopped onion and cook for 3 minutes, stirring frequently. Add garlic and jalapeno (or hot sauce), and cook two minutes, stirring frequently. Add shredded chicken, stirring into onion, garlic and jalapeno for an additional minute.
Step 2
Add the broth, blended Ro Tel sauce, beans, and corn to the pot. Add cilantro, salt and pepper. Bring to boil, reduce to simmer and cook uncovered for 15 minutes.
Step 3
Serve soup topped with fried tortilla strips, sour cream, pico de gallo, shredded cheese and/or avocado as desired.
Fried Tortilla Strips
Step 4
To fry tortilla strips: use pizza cutter to cut 2 tortillas into thin strips (1/4 to ½ inch). Heat vegetable oil (1/2 inch deep) over medium high heat in medium fry pan. Gently drop tortilla strips into oil and fry until golden brown (2 to 4 minutes). Remove to drain on paper towels. If desired, dust lightly with mixture of seasoned salt, cumin & paprika (equal parts). Let cool. Drop into hot soup when serving.

Pretty Party Pasta Salad

June 21, 2013 by debrarid Filed Under: Uncategorized 3 Comments

This is not your ordinary, Tuesday night pasta salad! It’s a little extra trouble, but it’s worth it! This is a variation of a recipe from my favorite blogger, Ree Drummond, The Pioneer Woman (the girls call me a Junior Pioneer Woman and good grief, they may be right-I even bought the mascara she recommended on her blog last week! BTW, it is excellent!). I changed the ingredients to include some of my favorites and added the pepperoni to make it a heartier salad. Try it, you’ll like it!

Party Pasta Salad

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Ingredients

8oz Corkscrew Pasta
1/3 cup Prepared Pesto (I used Butoni in refrigerated Dairy Dept)
1/2 cup Parmesan Cheese (shredded)
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/4 cup Milk (to thin dressing as needed)
1 head Romaine Lettuce (or 2 Hearts of Romaine-chopped into 1 inch slices)
1/2 cup Kalamata Olives (or black olives- halved)
4oz Fresh Mozzarella Cheese (cut into 1/2 inch cubes)
1 jar Artichoke Hearts-marinated (6 oz jar, halved)
1 stick Pepperoni (cut into 1/2 inch cubes)
1 cup Grape Tomatoes (halved)
1/2 cup Parmesan Cheese (shredded, for sprinkling on top)
4 tablespoons Pine Nuts (toasted, optional)

Directions

Step 1
Cook the pasta according to package instructions. Then drain it and rinse in cold water. Allow pasta to dry slightly, then toss in a bowl with 4 tablespoons pesto. Add Parmesan and toss. Cover and refrigerate pasta until cold.
Step 2
Make the dressing by whisking together the mayonnaise, sour cream, and milk with the rest of the pesto. Add salt, pepper and garlic powder, mixing well.
Step 3
Toast the pine nuts over medium-low heat in a small skillet until they brown slightly. Set aside.
Step 4
To assemble the salad, make a bed of lettuce in a large, shallow bowl, then add pesto-coated pasta. Add vegetables, mozzarella and pepperoni chunks. Spoon a good amount of dressing all over the top. Serve extra on the side.
Step 5
Sprinkle salad with pine nuts and a little extra Parmesan (or serve both on the side) and serve.

Fried Apples and Apple Brats

June 20, 2013 by debrarid Filed Under: Sides Leave a Comment

This is a simple recipe, but it seemed the perfect fit for a recent dinner!

We went to Hermann, MO last month with some great friends, Tax Girl and Golf Dad, to celebrate the end of tax season when they can actually have a social life again! We stayed at a beautiful inn, enjoyed great weather and scenery and ate some good food (and some average food-sorry, Vintage Restaurant at Stone Hill Winery, you disappointed us again!). It was a fun getaway!

We went to a deli for lunch, The Hermann Wurst Haus, where we tasted their homemade brats. They were delicious! I loved the maple- apple brats and Sales Guy liked the Andouille brats. We bought some to cook at home and when we did, I made fried apples to serve with them because I thought they would complement the apple brats. And they did. Yum!

Fried Apples

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Ingredients

4 Apples (sliced)
3 tablespoons Butter
1/3 cup Sugar ((or more to taste))
1 teaspoon Cinnamon

Directions

Step 1
Core and slice apples (do not peel).
Step 2
Melt butter in medium fry pan.
Step 3
Add apples and cook on low until soft, stirring frequently. (I usually cover them for part of this time). Total cooking time approx. 15 minutes.
Step 4
Add sugar and cinnamon and stir gently until well mixed. Serve hot.

Chicken Grillin’ Time

June 19, 2013 by debrarid Filed Under: Meat & Poultry 9 Comments

I’ve been a slacker! It’s not that I haven’t been cooking, but I have been cooking a lot of standard sides to go with meat Sales Guy has been cooking, so nothing noteworthy.

We did have a great weekend at the lake recently with the boat races right off our deck. We made some great ribs (no pictures) and a brisket (it was better than we have been making, but still only okay in my opinion-also no pictures) and one day we did a big chicken grill. Sales Guy has wanted to do this for years and he finally got his wish! It was delicious and he got to reenact a fun childhood memory.

This story starts with Sales Guy’s dad. I’ve debated what to call his dad on the blog. Sales Guy says Bi-Vocational Man since he has long been a Baptist Preacher as well as an Insurance/Real Estate Agent but I’m the typist and I say that is too long. Preacher Man is not quite respectful enough and Sales Guy Sr. isn’t broad enough, so I guess we’ll go with Bi-Vo Man unless someone comes up with a name I like better! Anyway, over the years, Bi-Vo Man and friends have grilled a lot of chicken. They set up concrete block rectangles and filled them with charcoal and grilled chicken halves for the masses. They cooked for Farm Bureau Insurance meetings, Church groups, Lions Club feeds and their own family reunions. They had two grates, placing the chicken on one, topping it with the other and flipping them as needed while the chicken cooked. They sometimes fed over 100 people! This project was fascinating to little Sales Guy and he has often talked about doing it. And now he has!

We didn’t have quite 100 people, more like 25 and Sales Guy did NOT want to haul concrete blocks down 20 step to the BBQ site 4 weeks after his carpal tunnel surgery, so he and his friend Cookbook Guy went to our local steel processor (I know, overkill, but it was an important project) and had them make a grate on legs (1 foot tall, which they later decided was too tall, so Cookbook Guy and his handsome son had to dig in the rock that is our lake soil. Ouch.). It is fancy. Let’s just say we could have bought a LOT of chicken at KFC!

Bi-Vo Man brought the chickens and came to pass the baton. It was a beautiful cool-ish June day, the chicken cooked perfectly, with lots of TLC by all of the supervising chefs. We cooked 25 chicken halves (I didn’t ask what happened to the extra half-well I did, but I didn’t get a straight answer-I think the catfish or carp might be feeding on it) for 25 people! Lots of leftovers-but that’s for another post.

And Sale Guy got to have his big grilled chicken feed….he is already planning the next one!

Grilled Chicken Halves

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Ingredients

10 Medium Chickens (Halved)

BBQ Sauce

1 cup Ketchup
3/4 cups Brown Sugar
2 teaspoons Worcestershire Sauce
2 tablespoons Lemon Juice
1 tablespoon Mustard
1 teaspoon Seasoned Salt
1/2 teaspoon Pepper
1/4 teaspoon Onion Powder
1/2 teaspoon Liquid Smoke

Dip

1 quart Vegetable Oil
1 quart Apple Cider Vinegar
1/2 cup Lemon Juice
1 tablespoon Salt
1 teaspoon Pepper

Directions

Step 1
Prepare charcoal per package instructions.
Dip
Step 2
Mix Dip ingredients, stirring well and place in a deep stockpot.
Step 3
Dip washed chicken halves in Dip mixture and place on grate over hot coals. Grill 1 to 2 hours, turning occasionally.
BBQ Sauce
Step 4
Prepare BBQ sauce. Mix all ingredients; heat in microwave for one minute, stir and heat another minute. Add a dash of hot sauce or cayenne pepper, for a little spice. We used 4 recipes of this sauce for 25 chicken halves.
Step 5
Spread sauce on chickens and cook for another 45 minutes to 1 hour until done, turning occasionally. Continue to add sauce until last 15 minutes of cooking.

Spinach Salad #2, page 2

May 29, 2013 by debrarid Filed Under: Salads Leave a Comment

I intended to include both dressing recipes in the Spinach Salad #2 post, but I didn’t have enough room to include the blue cheese dressing. And since I’m already frustrated to my eyebrows with computer programs today, I just conceded and am writing a separate post for this dressing. The dressing is very good as a dip for hot wings, on wedge salads, etc, besides this salad, so hmmm, I guess I really planned this glitch all along.

Spinach Salad #2, Part 2 Blue Cheese Dressing

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I intended to include both dressing recipes in the Spinach Salad #2 post, but I didn't have enough room to include the blue cheese dressing. And since I'm already frustrated to my eyebrows with computer programs today, I just conceded and am writing a separate post for this dressing. The dressing is very good as a dip for hot wings, on wedge salads, etc, besides this salad, so hmmm, I guess I really planned this all along. NOT!

Ingredients

1/2 cup mayonnaise
1 cup sour cream (can substitute plain Greek yogurt)
1/4 cup green onions (chopped)
3/4 cups blue cheese (crumbled)
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Directions

Step 1
Combine all ingredients and chill at least an hour to blend flavors.

It’s Salad Time!

May 29, 2013 by debrarid Filed Under: Salads Leave a Comment

With the weather getting warmer, we’re making that transition from soups to salads at our house. Grill a chop or a burger and serve this salad for a great summertime meal.

I like spinach salad because it is so versatile. Use this recipe or get creative by adding other ingredients: use green onions instead of red onions (red onions are prettier against the deep green of the spinach but their taste may be too strong for some), add sliced almonds or candied pecans, add yellow or red peppers (again, prettier than green peppers) exclude the shrimp (or in my bowl, the mushrooms). Or you can start with a completely blank canvas, then add fruits of your choice to a bed of spinach, with a sweet dressing like a raspberry vinaigrette (see post from a couple of weeks ago).

One of the dressing options shown here is also a sweet vinaigrette (courtesy of Daughter 1) that works well with the ingredients above. The blue cheese dressing is more substantial and creamier. I like them both!

If you are in a hurry, grab a bag of store-bought croutons to top this salad, but at least once, try the homemade croutons. They are garlicky and crunchy and delicious! I swear you will find yourself grabbing the leftover croutons for a snack instead of potato chips or pretzels, they are that good! They don’t keep well (they get chewy), so you don’t even have to feel guilty about finishing them off 2 hours after dinner!

Spinach is a great source of Vitamin A, the B Vitamins, Vitamin C, Vitamin K and Vitamin E (it has lots more nutrients than lettuces and has a nice chewiness. It also seems to fill you up more quickly than lettuce. If you are not a raw spinach fan, try mixing lettuce with spinach and giving it all a rough chop so you get both greens when you dig in (it’s a little sneaky, but it works!).

Spinach Salad #2

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Ingredients

Salad

1 bag baby spinach
4 to 6 Large fresh mushrooms (sliced)
4 Large eggs (hard-boiled and cooled)
1/2 Small red onion (thinly sliced)
4 thick slices pepper bacon (cooked until crisp and chopped into half inch pieces)
12 Medium shrimp (boiled and cooled)
2 cups croutons (see directions below)

Croutons

1/2 Loaf French bread
1/3 cup extra virgin olive oil
4 cloves garlic
1 tablespoon Kosher salt

Orange Vinaigrette

2/3 cups extra virgin olive oil
1/3 cup orange juice
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon red wine vinegar
1/8 teaspoon hot pepper sauce

Directions

Salad
Step 1
Place prepared spinach on a large platter and arrange toppings over top. Chill until ready to eat (don’t add croutons until the last minute or they will get soft).
Croutons
Step 2
Peel and roughly chop garlic cloves. Place in food processor (mini processor is best as it gets closer to the bottom of the container and chops this small amount of garlic better). Add olive oil and pulse until garlic is minced and the mixture is yellow in color (maybe 30 seconds). Let rest 1 hour (minimum) so oil can absorb the garlic flavor. Cut bread into ¾ inch to 1 inch size cubes and place in a medium bowl. Sprinkle with ½ to 1 Tbs of Kosher salt.
Step 3
Pour garlic oil mixture into a fine mesh sieve over a small bowl, pressing with your fingers (or a spoon if you don’t want to smell of eau de garlic the rest of the day) to get all of the oil into the bowl, leaving the garlic in the sieve (I use some of the squeezed garlic remains in a Caesar salad dressing, but this post is getting too complicated already-I’ll do that recipe another time!). Pour oil over bread crumbs, stirring lightly and pour all into a preheated, large frying pan over medium heat. Stirring occasionally, let bread cubes brown on all sides. This will take 5 to 8 minutes. Remove from pan and let cool on cookie sheet.
Orange Vinaigrette
Step 4
Whisk all ingredients together. Chill and whisk again right before serving.