Recipes

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Thursday Tidbit – Honey Lemon/Lime Vinaigrette

Honey Lemon/Lime Vinaigrette

Refreshing light, sweet and tart salad dressing
Print Recipe
Servings: 3 cups
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups Extra virgin olive oil
  • 1 cup rice vinegar
  • 2 lemons, juiced
  • 2 limes, juiced
  • 3/4 cup honey ( more if you like it sweeter)
  • 2 tablespoons sugar or Splenda
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • parsley flakes

Method
 

  1. Wisk all ingredients together. Refrigerate

Notes

Remember change anything you like but keep the oil to vinegar ratio.
You could use 3/4 cup olive oil and 3/4 cup canola oil.
You could add minced garlic, some herbs for an herbal dressing with less sweetener.
Go for it and let me know your favorite combination.
I do appreciate you, my readers, and love hearing from you.  Thanks for following Tidbits of Joy.  Blesssings. 
 

thursday

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Thursday Tidbit:  You don’t have to follow a recipe exactly. You can even change the ingredients.

I know because this past week my best friend, Marcy Howard, and I hosted a Breast Cancer Survivor’s Luncheon.  We served Yellow Squash Bisque, it will be on the blog soon, Chicken Salad, croissant rolls and an amazing dessert that we purchased.  We served the chicken salad on a bed of mixed greens surrounded by grape tomatoes, sliced hearts of palms, sliced cucumbers and freshly shaved Parmesan cheese.  When I thought about the salad dressing I wanted something a little sweet but also with a citrus flavor.  I remembered a Lemon Vinaigrette recipe that we use for Apples of Gold so I started with that.  I added and changed several ingredients but left the oil to vinegar ratio the same.  Changing the ratio could cause your dressing to be too oily or too tart.  I just kept adding ingredients till I got the flavor I liked. Now my taste is probably different from yours you might like it sweeter or maybe not.  Starting with a basic recipe and changing it to your taste makes cooking personal and fun.

The luncheon was such an uplifting time.  Marcy had set her table with a beautiful fall theme.  I love fall colors don’t you? The women at the luncheon were so inspiring with their testimonies and the stories of their journey with breast cancer.  We all know someone who has battled this devastating disease.  Yet at the same time there are so many survivors helping the next one to make it through. They extend hope and peace to each other.  I have not had breast cancer but I was with Marcy every step of the way through her treatment so I am a co-survivor.  I know there are many of you who are doing the same.  Each woman there said they had to depend on God for their strength and that they felt His presence in every decision and treatment they went through.  They were so thankful for the support of their families, friends and fellow Christian brothers and sisters.  Now they are giving back by mentoring other women just starting the journey, they are going back to radiation centers and talking and praying with patients, one young woman is starting a blog to encourage young women to be aware that breast cancer is not just for women over 50.  She was 31 when diagnosed and feels her age group needs a voice and she is seeking God’s direction on how she can be that voice.  I could go on and on how they are using such a hard thing in their life to be such a source of joy now as they help others who are put in their path.  I pray that God through man will provide the cure.

Happy Thursday –– Try the Honey Lemon/Lime Vinaigrette on your next salad and feel free to change it up. It will be “The Best You Ever Made”

PS:  I am so glad to be back blogging.  This year I changed jobs after 27 years at one Dental Office to help a young dentist start a new practice and that has been a big project but I love a project.  Bill and I built a new home and moved the middle of September another great big project so Tidbits of Joy got put on the back burner.    I can’t wait to share pictures of our new kitchen and blog some yummy fall recipes. 

 
 
 
 
 

 

 

 

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Pecan Rice Casserole

Pecan Rice

I bet you have memories tied to food. This rice casserole has so many memories for me.  The first time I had it was at a luncheon on the day of my Father’s memorial service.  The casserole was prepared  by one of many precious friends who provided the luncheon for our family.  Since then we have enjoyed it at lots of covered dish meals and it is one of our Apples of Gold favorite recipes.  I love it because it is easy to put together ( 5 ingredients) and then in the oven it goes.  This frees my stove top and allows me to take care of other things for the meal. I love the decorating of my table and making it special for my guest.  Sometimes the food is an after thought.  Oh yeah, folks are coming  to eat as well as enjoy a beautiful table and fellowship.  You will love having this recipe when you are asked to bring a side dish.  It is so favorable and there will not be any left overs.  Funny story – I once went to a dinner meeting and the hostess asked us to bring a side dish and she would provide  the entree.  Well, we did not coordinate what everyone was bringing. Usually it works out with a good variety of dishes.  But on this night, everyone who came through the door brought a potato casserole.  We did not have a vegetable, bread, dessert not anything  but potatoes and ham.  We have laughed about that for 15 years.  I learned my lesson that when I have my guest bring a dish I always make sure we have what we need for a complete meal.  Make this tonight, invite your family, neighbors, and friends over and have them bring part of the meal.  Set a pretty table with flowers and candles, simple but attractive and relaxing.  Also make two one for your meal and one for the freezer.  Enjoy, Cissy

 

 

Butter in saute pan with rice added for browning. Do not add pecans at this point they will get brown.
Rice Browning in Hot, Bubbling Butter – Tidbit Tip: Watch carefully – it browns quickly. The dark you see is the black rice.
After rice is browned add pecans for browing
Set a pretty table with flowers and fabric down the middle.
Set a pretty table with flowers and fabric down the middle and invite the guest and oh yeah, cook something yummy.

 

Pecan Rice

Rich beef broth flavored rice with pecans on top
Print Recipe Pin Recipe
Servings: 7
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 1 cup Uncle Ben's Converted Rice, or Wild Rice
  • 1 cup pecan halves
  • 1 can beef broth
  • 1 can French onion soup

Method
 

  1. Melt Butter; add rice cook for a 2 to 3 minutes.
  2. Add pecans and continue browning; watch carefully pecans will brown quickly.
  3. Place in 1 1/2 quart casserole dish; Add broth and soup; stir to mix. Pecans will float to the top.
  4. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Total baking time 45 minutes. If rice is too wet continue baking till fluffy.

Notes

This can be made ahead and kept warm in over or in a warming oven till time to serve. Cover tightly with foil so it will not dry out. 
To freeze:  Make sure to cook in a freezer safe dish, cool completely, wrap tightly and freeze to enjoy later.  
This rice dish is so delicious with so many entrees.  Enjoy!
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Brandied Mushroom Dip

"The Best I Ever Made"

“The Best I Ever Made”

Oh my, this is a good dip and out of the ordinary.  We first served it at Gourmet Club at our house when we did a French Menu.  We used it as a starter along with a Bacon and Leek Quiche.  The Quiche was a favorite of Julia Child.  I will share that recipe soon. The mushroom dip is hearty and it could be used for a light entrée if served with bread, cheese , crackers and some fruit.  Sounds like a picnic in the making.  Men really love this dip but I must say our friend Marcy said she could be just fine for dinner with this dip and the good crusty French Bread we served with it.  Of course, we all ate our share of Coquilles St. Jacques, buckwheat crepes with tomatoes and cream, squished potatoes and the best ever Crepes Suzettes with vanilla ice cream.  But, this is not about all that yummy French Food but this hearty mushroom dip.  I hope you will give it a try and invite your neighbors over, showing hospitality and spreading Joy.  

 

Saute Par-tay Gourmet Cooking Group: We meet monthly during the fall and winter and cook together. So much fun and fellowship with kindred spirits who love cooking and eating good food. We all cook!!!

Saute Par-tay Gourmet Cooking Group: We meet monthly during the fall and winter and cook together. So much fun and fellowship with kindred spirits who love cooking and eating good food. We all cook!!!

Coquilles St. Jacques - Scallops in a heavenly cream sauce served over mushrooms and shallots. Buckwheat Crepes with Thyme Cream Tomatoes and Squished potatoes. Our French Gourmet Club dinner.

Our plater Cliff making our presentation look good. We served Coquilles St. Jacques – Scallops in a heavenly cream sauce served over mushrooms and shallots. Buckwheat Crepes with Thyme Cream Tomatoes and Squished potatoes.

Crepes Suzette - LIghting the Grand Marnier to flambe the crepes.

With the lights down low  Bill and I made the Crepes Suzettes with everyone watching. We lit the Grand Marnier to flambe the crepes. We managed not to catch anything on fire. Yeah!!! Really an easy and impressive dessert. I will be posting the recipe. You will want to impress your friends.

Mushrooms ready for chopping. Tidbit Tip - If your chopping sheet does not have a slide proof bottom wet a paper towel and place under it. This will keep it from sliding.

Mushrooms ready for chopping. Tidbit Tip – If your chopping board does not have a slide proof bottom wet a paper towel and place under it. This will keep it from sliding.

Finely chop mushrooms. Tidbit Tip: Use a Santoku knife to help the mushroom not to stick to the knife. (My favorite knife)

Finely chop mushrooms. Tidbit Tip: Use a Santoku knife which helps the mushroom not stick to the knife. (Santoku is my favorite knife) See The Thursday Tidbit post on knives.

Saute onions and mushroom in butter about 5 minutes

Saute onions and mushroom in butter for about 5 minutes

Add red peppers, ham, parsley, Mrs. Dash, Worcestershire and red pepper flakes. Cook, stirring occasionally for about 5 minutes.

Add red peppers, ham, parsley, Mrs. Dash, Worcestershire and red pepper flakes. Cook, stirring occasionally for about 5 more minutes.

Brandied Mushroom Dip
 
Recipe Type: Appetizer
Cuisine: French
Author: Cissy Mathews
Hearty mushroom dip or light entrée.
Ingredients
  • 4 tablespoons butter
  • 1/2 cup onion, finely chopped or 1 teaspoon onion powder (I used onion powder)
  • 1/2 pound mushrooms, finely chopped
  • 1/2 cup roasted red peppers, drained and finely chopped
  • 1/4 lb deli ham, finely chopped
  • 1 tablespoon dried parsley
  • 2 tablespoons Cognac (optional)
  • 2 teaspoons dry breadcrumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon Mrs. Dash
  • 1 teaspoon Worcestershire Sauce
  • 1/8 teaspoon red pepper flakes.
Instructions
  1. Melt butter in a large skillet over medium heat, and then sauté onions and mushrooms for about 5 minutes.
  2. Add red peppers, ham, and parsley, Mrs. Dash, Worcestershire and red pepper flakes; cook for about 5 minutes. Add Cognac and stir until it has evaporated a bit, about 90 seconds. Remove from heat and stir in breadcrumbs, salt and pepper. Serve warm or chilled. We like it warm.
 
Notes
If using onion powder instead of raw onions; start recipe by sautéing mushrooms in the butter and add onion powder with other spices.[br][br][br]Serve with crusty French Bread, or crackers.[br]It is substantial enough to take along on a picnic as a light entrée, along with bread, cheese, strawberries and some good white wine. Pack a picnic and invite your family and friends and spread some Joy