Homemade Creamy Caesar Dressing

March 1st, 2016 | Posted by Milana in Italian Cuisine - (0 Comments)

 


Over the years I started to realize that conveniently available manufactured bottled dressings are just full of synthetic fillers, flavors and unnecessary ingredients. Therefore, I been making my own authentic Caesar dressing for quite a few years and it so yummy! This dressing will be a staple in your fridge. Try it today!

INGREDIENTS:

1-1/2 tsp anchovy paste or 2 fillets chopped finely

2 fresh garlic cloves, minced

1 cup organic mayonnaise

1⁄4 cup low fat buttermilk

1⁄3 cup grated parmesan cheese

2 tablespoons fresh squeezed lemon juice

2 Tsp Dijon mustard

1/4 tsp Finely ground black pepper

1 tsp Worcestershire sauce

DIRECTIONS:

Whisk all ingredients in a bowl or measuring cup and store in a glass jar with a tight fitting cap in the fridge for up to 3 weeks. Enjoy!

**adapated recipe from FOOD.

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The BEST Chicken Marinade

March 1st, 2016 | Posted by Milana in Lunch/Dinner | Recipes - (2 Comments)


I have used many different chicken marinades over the years and just recently came across a delicious marinade that I know will have every person asking what’s in it after they taste it! The inspiration came from Bella Davy, a self acclaimed chef and creator of  group, Cooking Kosher with Bella. I have adjusted certain ingredients and their amounts as well as added an ingredient or two to make it my own.  Finally found the Holy Grail chicken marinades!

INGREDIENTS:

1 whole Chicken, Butterflied

3 cloves garlic minced

1/4 cup Extra Virgin Olive Oil

1 Tbsp Organic Dried Parsley

1/2 tsp Organic Ground Turmeric

1-1/2 tsp Organic Smoked Paprika

1/2 tsp ground coriander

1/4 tsp ground cumin

1/2 tsp zatar spice

1/4 tsp sea salt

1 lemon, juiced

1 sweet onion, chopped coarsely

1 roasting bag

DIRECTIONS:

Mix all ingredients except for onion in a small bowl. Using a 9×13 foil pan or baking dish, place the roasting bag inside. Add the onions inside the bag. In a separate large bowl, add your chicken and marinade mixture. Massage it evenly to all areas of the chicken and put it in the refrigerator up to an hour (if short on time can be baked immediately). Finally add the chicken to your roasting bag. Seal tightly with string. Make 4-6 small cuts with scissors on top of the plastic for steam to escape. Roast at 400F for about an hour and 15-20 minutes depending on how big your chicken is.

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