Homemade Honey Mustard Vinaigrette

Who doesn’t love a vinaigrette? Homemade salad dressing not only tastes better than the bottled stuff but it is incredibly easy to make. And although bottled salad dressing can be the easy alternative and inexpensive its full of salt and sugar. Making it yourself allows you to control what your eating. Not to mention its a nice touch to any dinner party to pop out your own bottle of salad dressing for serving.

I make it in big batches for large salads and sometimes will make a homemade vinaigrette to marinate some meat for the grill. This particular recipe is put together in a flash and has a little sweet and sour going on! You can store it in your refrigerator in a container with a tight-fitting lid for 3-5 days! So give it a shot and embrace the homemade salad dressing. Make sure to try this with my “Grilled Chicken Salad For A Crowd”. Whats your favorite salad dressing? Leave a comment below.

Xo- Ayesha

 

Honey Mustard Vinaigrette

2 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon finely minced garlic
1 tablespoon finely minced shallot
3/4 cup olive oil
1/4 cup lemon juice (Freshly squeezed of course!)
salt and pepper to taste. (I used 1/2 teaspoon salt and pepper)

Just place all of your ingredients into a mason jar with a lid and shake well.

*Before you use your dressing, be sure to give it a taste. This is your moment to add more salt and pepper or make any other adjustments. *

Pour over salad and enjoy!

Chicken Soup

Hello Everyone!

Happy hump day!!! As I told you all a couple of days ago, I was battling a nasty cold/flu after returning from our long trip to China. I wasn’t in the mood for anything heavy or fancy and wanted something to warm my soul (no pun intended 😉 ). Just a nice meal that I could make quickly and digest easy. BINGO, chicken soup. I didn’t want anything out of the can, so I went online and researched a couple of homemade options. I came across Pioneer Woman’s version and fell in love. It was quick, simple and looked delicious.

I found enough energy to get myself to the grocery store and run a couple of errands at my local target, then hauled it back home to make my soup! Even put the bay leaf right in the middle of the chicken like the Pioneer Woman told me too (see photo). It was yummy. I kid you not I woke up yesterday morning feeling 1,000 times better, like a new woman! A little more Ariel and a little less Ursula (I get mean when I’m super sick, sorry husband!) I did a little research and found that chicken soup could quite possibly help relieve a cold! Here’s why…

*The broth acts as an anti-inflammatory by stoping the movement of neutrophils- immune system cells that participate in the body’s inflammatory response

*The broth speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining.

HA! How cool is that?!

Any who…. Here is a link to the Pioneer Woman’s recipe as well as my own photos from my cooking process. Note that I added freshly chopped parsley, leaks and scallion to mine.  I also added in some fresh pasta right when the soup was done!  It added some nice texture.

Let me know what you think. Enjoy!

P.s- Be sure to subscribe to my blog by email on the right! It’ll send you an email notification every time I post something new.

www.thepioneerwoman.com/cooking/2011/12/chunky-chicken-soup/

 

Perfect Pan Steaks !

This is my recipe for what I consider to be the perfect pan steak! It’s quick, easy and doesn’t require a grill. My steaks always come out tender, juicy and cooked to perfection with this recipe. Try it and let me know what you think!

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Ingredients 

3 Tablespoons of butter

1 tablespoon of olive oil

2 sprigs of fresh rosemary

coarse sea salt and pepper to taste

2 8 oz filets (or any cut of beef you like)

Preheat your oven to 450. In an oven safe skillet/pan heat your butter and olive oil on the stove on a med high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE finger pinch 🙂 ). When the butter has melted and the oil is heated add your steaks into the pan to get a nice golden brown sear on them. This should take about 2 mins on each side. Then place your pan in the oven for about 7-9 mins until the steaks are cooked to your preference ( 8 mins makes a perfect medium, my favorite!). These rosemary infused steaks are nothing short of delicious. Enjoy!

Allow the meat to rest 5 minutes before serving

I served my steaks with quick pan potatoes and a caesar salad!

Note*- Allow 2 mins extra oven time for bone in steaks 🙂

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