Delicio Recipe List

I usually have this incredible creamy vinaigrette on hand in my refrigerator, it's a fresh and tasty staple readily available at most times in my house... Yield: 2 cups Prep: 10 Mins. Refrigerate: Up to 7 days INGREDIENTS 1 cup mayonnaise 1 cup seeded and diced roma tomatoes 1/3 cup diced yellow onion 3 tablespoons cider vinegar 2 tablespoons Mazola oil 1/2 teaspoon garlic granules (or powder) 3 tablespoons dried parsley (or 1 tablespoon freshly chopped) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper METHOD Place all ingredients into the pitcher of a blender; puree until smooth. Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days. Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

I used leftover fried tenders and made myself a Fried Chicken Caesar Salad for lunch! I love Caesar Salad of all kinds. Adding fried chicken, shrimp or crab to a Caesar Salad is a real treat on a hot summer day!  Fried Chicken Tenders 6-8 chicken Tenders  2 eggs 1 1/2 cups buttermilk 1 Tablespoon Hot Sauce 2 cups all-purpose flour 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons salt, or to taste 1/2 teaspoon black pepper, or to taste 1/2 teaspoon cayenne pepper, or to taste Oil for frying Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip chicken breast pieces in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stic...

This delicious and very simple salad dressing comes from my sister Emily. Although the list of ingredients is short, this is very flavorful. I can't believe how good this is. 1 cup canola oil 3/4 cup sugar 1/2 cup red wine vinegar (white or apple cider works too) 2 garlic cloves, minced (I used prepared chopped garlic) 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon ground black pepper Combine above ingredients and serve. This dressing works well with baby spinach or other greens; fruit such as chopped apple, mandarin oranges, red grapefruit, or seasonal berries; avacado, shredded Monterey Jack cheese, and sugared pecans. For sugared pecans, combine 1 cup nuts and 1 cup sugar with 1-2 tablespoons butter in a saucepan over medium/low heat; cook until sugar melts (watch carefully!)

I've said many times before that homemade salad dressings are well worth the extra (often minimal) effort it takes to make them. And here is yet another dressing to prove my point. This delectable recipe comes from Mark Magleby, both a friend and cook extraordinaire. It's a poppy seedless poppy seed dressing ;-). Whether in a tossed salad, a shrimp salad, or drizzled over avocado and orange slices, this dressing is a huge winner. 1 1/2 cups sugar 1/2 red onion, roughly chopped 2/3 cup red wine vinegar 2 tablespoons Dijon mustard 2 teaspoons salt (add more after tasting) Fresh ground pepper to taste 2 cups canola or other light oil Puree onion and sugar together in a food processor. Add remaining ingredients and puree until emulsified. Makes approximately 1 quart. (adapted from Melba Susannah Robison Allen�s Poppyseed Dressing)

I stole this recipe from Stacy.  I hope that is okay.  It just fits so nicely with the low carb food. Whisk together ~ 1/4 cup sour cream 2 Tbsp fresh lemon juice 1 Tbsp shredded or grated Parmesan 1 tsp dijon mustard salt and pepper to taste