Thai dressing and dipping sauce

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I am officially sick of salad, but I’m praying that you aren’t like me and eat the same meal once a day for two weeks (excluding breakfast. The same breakfast everyday is a-okay with me.). That means that when you look at pictures of this salad, you think “YUM” and not “not again.” Even though I kinda frown at the spring mix in my fridge at the moment, it still definitely is possible that I think that this salad is delicious. Just look at those pictures. So many colors! It’s not just pretty, though; the normal, veggie-filled healthy entree is dressed with a Thai dressing, and it’s the secret that really makes it great. Continue reading “Thai dressing and dipping sauce”

Dressing balls

dressingballs2If you thought that I was going to say that I don’t like Thanksgiving food, share one recipe and then bow out of the turkey day food madness with one quick turn, you have predicted incorrectly. I will actually be sharing two more recipes (including this one), but none of them will be for a turkey. I have no idea when or if I’ll ever roast a whole turkey in my life–I’m sure I will for some holiday down the road– but that is way too much food for the two people (including me) that I feed. I don’t have a turkey, but I have a couple of things to go along with it.

First up is dressing balls. I was clicking through imgur yesterday and landed on a 20 year history of Thanksgiving foods for the past twenty years online, and I learned that dressing instead of stuffing is a relatively new preference. (I actually googled “20 year history of Thanksgiving foods” and found this, which is what I saw on imgur.) In 2006, a report came out declaring that stuffing in the cavity of the bird may not get hot enough to kill germs that could lead to salmonella, so cooks started to prepare dressing, which is the same as stuffing but doesn’t stuff anything but a casserole dish.

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Roasted garlic and Vidalia onion dressing

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I’ve briefly talked about my job at the gourmet deli in high school. The best thing I learned there was a ton about food. I gained my love of food and cooking from my grandma, but I cultivated what I already knew and was exposed to more culinary knowledge than I ever imagined in that little store. Although I tend to cook pretty unpretentious food, I know a lot about it.

I also know how to make a pretty good sandwich. There was this great specialty sandwich at the store that I had to make every morning, and if there were any left at the end of the day, I could take them home. I’d usually take the leftover sandwich to school for lunch the next day, and everyone at my table would be jealous. It was a smoked turkey avocado sandwich on ciabatta with a sweet onion vinaigrette. It was, is and forever shall be absolutely delicious.

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Carrot-ginger dressing

carrotginger1What is the best part of getting sushi? The sushi, of course, you may think. Yes, that’s likely the main reason you go to a sushi restaurant. But there’s an added benefit, and it’s actually a pretty big one for me– the salad dressing! (Yes, I’m pretty emphatic about this, too.) The salad dressing on the little puny side salad that I always order makes up for how pathetic it is that I’ll pay $3 for a few pieces of iceberg lettuce, three cucumber slices and a light sprinkle of shredded carrots. I can eat the dressing with a spoon, though, so that makes up for it.

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