March 2011 - Kim

Thanks Kim for hosting March ... we had a blast as usual and the food was great ... just look at those ratings!


Jen will be hosting next. Date has been set for April 6th. See you all then.

Theme:  A bit of Green - Happy Saint-Patrick's Day !
* Spinach Artichoke 8.5
* Asian Slaw 8
* Asparagus Salad with Pine Nuts 9
* Turkey Burger 8
* Roasted Veggie Stacks 8.5
* Caramelized Salmon 8
* Buttermilk Chocolate Cake 9
* Mini Pancake Muffins 7.5

March 2011 Recipes - Click Here

Melanie, Patty, Sarah, Mary, Christelle, Jennifer, Kim

Asparugus

Mini Burger

Veggie Stacks

Spinach Artichokes

Salmon



Mini Pancake Muffins



Chocolate Cakes

Asian Slaw

Salad Dressing Recipes

Mom's (Jenn's) Best Salad Dressing
* 1 C vegetable or canola oil
* 4 1/2 TBSP Red Wine Vinegar
* 1 1/2 TBSP water
* 2 1/4 tsp lemon juice
* 3 tsp sugar
* 1 tsp salt
* Pinch each of cayenne pepper & oregano
* Freshly ground pepper to taste
* 1 clove crushed garlic *
* 1 'blob' or 'dollop' dijon mustard

Whisk all ingredients together & enjoy!!

Mary’s Salad Dressing
* Red Wine Vinegar – 2 Tablespoons
* Dijon Mustard: 2 large teaspoons
* Olive Oil – 1/2 cup
* Salt and Pepper
* Lemon Juice – 2 teaspoons
* 1 green onion - chopped
* 1 garlic clove - crushed
* Candied pecans (recipe below)
* Cranberries

Candied Pecans:
Cook the pecans in sugar with a little bit of water until the pecans turn brown. Let pecans cool but be careful the mixture is extremely hot.

Add cranberries and candied pecans to your favorite lettuce.  Dress salad, toss and taste … add more salt and pepper if needed.