Creamy Dill Dressing (dairy free)

•  cup paleo mayonnaise homemade for whole30
• 1/2 cup fresh parsley
• 1/4 cup lemon juice
• 3-4 large cloves garlic
• 2 tablespoons fresh dill
• 1 teaspoon lemon zest
• 1/2 teaspoon sea salt
• fresh cracked pepper to taste

Caesar Salad dressing

Homemade Caesar Salad Dressing 

Recipe found by: Mal

By Jennifer Segal, adapted from Gourmet magazine

http://www.onceuponachef.com/2010/08/caesar-salad-dressing.html

Servings: Makes 1-1/3 cups (enough for about 10 starter salads)

Total Time: 10 Minutes

Ingredients

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (found near the tuna fish in the sbupermarket)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality such as Hellmann's Real
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Chicken Corn Chowder & Olive Garden Dressing

Chicken Corn Chowder

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
1 can corn
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Melt the cream cheese a little in the microwave and whisk together with the milk. Add the milk/cream cheese mixture to soup and add salt and pepper.

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Olive Garden Salad Dressing

1/2 cup mayonaise
1/3 cup white vinegar
1 tsp olive oil
4 TB parmesan cheese
1/2 tsp Italian seasoning
1/2 tsp parsley flakes
1 TB lemon juice
2 TB honey
1 clove garlic, minced

Mix all in a blender! And don't let the mayo fool you or scare you away. This doesn't make a creamy dressing. It really is just like the Olive Garden dressing. Yum Yum. Many recipes say to add more sugar but I think it is just perfect with the honey already added. But do as you wish.

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Costco's sourdough bread. MMMMMM. I waited wayyyyy to long in line today just for two loafs of this.

{ Cafe Rio Dressing }

Cafe Rio Dressing
Submitted by Chelsey

Package Hidden Valley Ranch Dressing (make)
put in blender
add 2 cloves of garlic
1/2 Jalapeno pepper
1 teaspoon lime juice
1/2 bunch of cilantro
*Blend until done, let chill in fridge for 30 minutes

Ella’s Raspberry Vinaigrette

Inspired by Malorie! I decided that it would be cheaper to make my own Raspberry vinaigrette. It was really easy and yummy as well!





Submitted by Chelsey

Ella’s Raspberry Vinaigrette
1/2 cup mild oil, such as canola or vegetable oil (I used Olive Oil)
2 TB honey
1 scant TB Dijon mustard
3 TB red wine vinegar (balsamic works well too/ I used balsamic)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*

*Frozen berries, thawed, can also be used.
Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.
Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.
Hint: I have these ingredients in this order for a reason: I’m impatient. Before measuring the honey, dip your measuring spoon into the oil. The honey will slide right off and so will the mustard. The vinegar will get most of what’s left on the spoon.