Thursday Tidbit – Honey Lemon/Lime Vinaigrette

Honey Lemon/Lime Vinaigrette

Refreshing light, sweet and tart salad dressing
Servings: 3 cups
Course: Salad

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. 

 
 
 
 
 

 

 

 

Coconut Lime Chicken Soup

Coconut Lime Chicken Soup

It is so cold here in Atlanta 6 degrees. I am a “Southern Girl” and not liking this. So to warm up I am having hot tea and soup. I am stepping out and trying a new recipe and I urge you to do the same. It is sometimes hard to do because we love what we love in food and just like in restaurants I know I tend to order the same thing and I also tend to cook the same dishes over and over. I hope you will join me in making something new and tasty, shake up the country club or your kitchen table. I always teach the students in my cooking classes to say “It is the Best I Have Ever Made”. So when you make it for the first time it will be “The Best You Have Ever Made”. By doing this you you set the stage for people to really enjoy your dish without any negative thoughts. Nothing worse than the host saying “this did not turn out quite right” and right away you start wondering well what is right, what should it be like! No more of that!!! So I present this Coconut Lime Soup to you as “The Best I Have Ever Made”. Enjoy and stay warm. PS: This soup is delish year round.

Bowl of soup

Coconut Lime Chicken Soup

Tasty and filling rich hearty soup
Servings: 8
Course: Soup

Ingredients
  

  • 3 tablespoons butter
  • 1 Carrot shredded, (I use 1/2 bag of shredded carrots)
  • 2 cups chicken broth
  • 1/2 bunch cilantro chopped
  • 1 large can unsweetened coconut milk
  • 1/2 Deli-roasted chicken breast from grocery store (Can also use 6 frozen chicken tenders boiled till done and shredded)
  • 1 cup previously cooked rice (I use Trader Joes frozen brown rice)
  • 1/4 cup lime juice (juice of 2 limes)
  • 1 tablespoon soy sauce
  • Extra Cilantro for garnish (optional)
Thai Seasonings
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Method
 

  1. Place a large pot on the stove over medium-high heat.
  2. Add the butter, carrots and Thai Seasoning and cook until carrots become soft about 10 minutes.
  3. Finely chop the cilantro add to pot
  4. Add the chicken broth to pot
  5. Add the coconut milk, shredded chicken, rice, juice from the limes and soy sauce
  6. Bring to a low boil and boil 10 minutes
  7. If desired, serve topped with extra cilantro and lime wedges

Notes

I find that simmering the soup longer than 10 minutes enriches the flavors.  It is also so delish the next day.
As always, I encourage you to make a double recipe and freeze some.  It freezes great.