Mustard Vinaigrette

2 cloves crushed garlic
4 Tablespoons red vinegar
2 Tablespoons Dijon mustard
1/2 teaspoon dried thyme (or 1 1/2 teaspoons chopped fresh thyme)
1 teaspoon sugar
2/3 cup olive oil
2 Tablespoons water
Salt and freshly ground black pepper to taste

Whisk together.

CLASSIC VINAIGRETTE

INGREDIENTS

         1 small garlic clove, finely grated

         2 tablespoons red wine vinegar

         2 teaspoons Dijon mustard

         ½ cup olive oil

         Kosher salt and freshly ground black pepper

        

PREPARATION

         Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in oil until emulsified; season with salt and pepper.

        

NUTRITIONAL INFORMATION

Calories (kcal) 120 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 90

From Bon Appétit Magazine 

SESAME GINGER SALAD DRESSING

ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 cloves garlic, chopped
• 1 tablespoon honey 
• 2 tablespoons peeled and minced ginger (I used freeze-dried ginger)
• 1 teaspoon sesame oil

preparation

Combine all the ingredients.  Add 2 tablespoons of water. Shake before using.

When I have time I plan to toast 1 Tablespoon sesame seeds and add that too.

HOMEMADE ITALIAN SALAD DRESSING

Ingredients
1 cup of the vinegar (any type is fine, whether ACV, wine vinegar, rice vinegar, etc...)--red wine vinegar
1 1/3 cup of olive oil
2 tablespoons of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 tablespoons salt

Instructions
1. Pour ingredients into a glass jar or bottle with a cover. You may need to use a funnel, in which case pour the dry things in first before the liquids.
2. Cover and shake well.
3. Use, or refrigerate for months and months.

I used this as this basis for Italian Dressing that I put in an empty bottle.  I halved the ingredients as I want to refine it for my own use.

SIMPLE BALSAMIC VINAIGRETTE

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1/2 cup olive oil

HOT GERMAN POTATO SALAD

Prep: 30 minutes
Total Time: 1 hour 5 minutes
Servings:  4 servings

Ingredients:

3          medium round red or white potatoes (1 1/3 lb)

3

slices bacon, cut into 1-inch pieces

1/3       cup 

onion, chopped 

1

tablespoon  flour

1

           teaspoon sugar

1/2

teaspoon salt

1/4

teaspoon celery seed

Dash of pepper

1/2

cup water

3

tablespoons white or cider vinegar

Directions

1Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.
2In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with a slotted spoon; drain on paper towels.
3Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
4Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
5Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.

I have been making this for years, and we love to eat it with frankfurters or sausages served with mustard.  I have modified the measurements a little over the years, but we still love it.  Sometimes I cook the bacon in the microwave, and use oil in the skillet to cook the sauce.  Nice served with vegetable sticks and whole green beans for side dishes.

STUFFED CABBAGE ROLLS

Prep:  20 Minutes

Cook:  40 Minutes

TOTAL:  1 HOUR

Ingredients

For the rolls:
• 12 leaves cabbage
• 1 cup cooked long grain rice
• 1 egg, beaten
• 1/4 cup milk
• 1/4 cup finely chopped white or yellow onion
• 1 clove finely chopped garlic
• 1 pound lean ground turkey
For the sauce:
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 1 (15-ounce) can diced tomatoes
• 2 tablespoons catsup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt

Directions

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground turkey, 1 cup cooked rice, onion, egg, salt and pepper. Mix thoroughly.
4. Divide the turkey mixture evenly among the cabbage leaves. Roll and place seam side down in a large skillet over a thin layer of the sauce.
5. Pour the remaining sauce over the top. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

I had planned to make these in the slow cooker because it is summer, and I've always cooked them in the oven.  I did not have enough time so did them on the stove top, and we loved them!

Sometime I may cook them in the slow cooker:  

8 to 9 hours on low or 

4 to 5 hours on high

My Pork Rub

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Makes about 3/4 cup

Ingredients:

• 1/3 cup smoked paprika
• 1/4 cup sugar
• 3 tablespoons black pepper
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 2 teaspoons chili powder
• 1 teaspoon garlic powder

Preparation:

Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

Lemon-Wine Marinade

I marinated the pork chops in this today, and we really enjoyed it.  Will try it on steak next time.

1/4 cup olive oil
1/4 cup white wine
2 Tablespoons lemon water
2 Tablespoons dried herbs
2 Tablespoons brown sugar
2 cloves minced garlic

Combine all ingredients until mixed well. Use right away or place in airtight container and store in refrigerator for up to two weeks.

Portabello Mushroom Burgers

PORTABELLO MUSHROOM BURGERS

2 large mushroom caps

¼ cup balsamic vinegar

2 Tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper to taste

2 slices Gouda cheese

2 slices onion

2 slices tomato

2 burger buns toasted

Scrape black gills from mushroom caps.  Make marinade, and marinate mushroom caps 10 minutes each side.  Grill (about 6” from flame) the mushroom caps and onion slices coated with marinade, about 6 minutes each side.  Add cheese the last minute or so to melt.  Toast burger buns.

Serve with Pesto Mayonnaise (about half-and-half mixture of mayonnaise and fresh pesto).

YUMMY ORANGE SAUCE

Fresh Squeezed Orange Juice
Grated Orange Zest
Grated Fresh Ginger
Soy Sauce
Hoison Sauce

Heat to boiling, thicken with corn starch. Serve.

We used this over smoked chicken breast, and it was yummy.

QUICK AND EASY CHERRY SAUCE

Sprinkle garlic granules in bottom of pan
Small amount of Cherry Preserves
About a Tablespoon of Red Wine
About a Tablespoon of Mild Vinegar

Heat and stir until consistency of sauce to pour over meat.  We enjoyed this on Smoked Duck Breast.

Guacamole

Makes about 4 servings

         
3 avocados - peeled, pitted, and mashed

         
1 lime, juiced

         
Salt

         
1/2 cup diced onion

         
3 tablespoons chopped fresh cilantro

         
Chopped jalapeno peppers (canned)

         
1 teaspoon minced garlic

         
1 pinch ground cayenne pepper (optional)

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, jalapenos, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.