Ingredients:
1 Clove Garlic (crush in a garlic press)
Kosher Salt
Ground Pepper
2 part Canola Oil
1 part Red Wine Vinegar
Whisk ingredients together. Chill in the refrigerated for about 15 minutes. Enjoy!
Monday, January 13, 2014
Light Salad Dressing
I could eat a good salad everyday! Over the years I have become very particular about my salad dressings...especially after I started making my own. I just don't seem to enjoy store bought salad dressings anymore. Don't get me wrong, occasionally I'll pick up a jar of Ranch Dressing and yes, I do enjoy it! But my 'go-to' dressing is a homemade light vinaigrette. It is an easy dressing to make and enjoy right away. Give it a try.. I hope you will enjoy it too!
We LOVE Breakfast!!
Sunday mornings are my favorite when Dustin is home. I love waking up a little late on Sunday mornings and cooking a full breakfast. Mimosa's are almost always involved. Yesterday was a perfect Sunday to prepare breakfast. We went for a quick 1.5 mile run, came home, turned on the football game and I went to work in the kitchen. While this dish isn't exciting or hard to do, I wanted to share since I'm new at blogging.
Anytime I cook, I always look to see what vegetables or fruit need to be used right away. I am very resourceful and hate to let anything go to waste. When I opened the fridge, I noticed we had some asparagus to use. I decided to make an asparagus and tomato egg scramble with a side of bacon. (Because everything is better with bacon, right?)
I started by chopping a clove of garlic and cutting up the asparagus into bite size pieces.
I then added the chopped ingredients to my pan of melted margarine.
While the garlic and asparagus were sautéing, I whisked my eggs together (4 eggs). Whenever I make scrambled eggs, I always add splash of milk for fluffiness and garlic salt to season.
When the asparagus softened and the garlic browned a little, I added cherry tomatoes. You can add any tomato you like; I always have cherry tomatoes on hand. I sautéed the mixture for a few minutes to allow the tomatoes to soften a bit.
Next I added my egg mixture.
Once my eggs were well scrambled, I plated, topped with a little pepper and parmesan cheese. On the side I served BACON! I always use the Apple Bacon from Trader Joe's. Its the best!
Normally I would accompany my Sunday morning breakfast with a mimosa, but yesterday was a rare day... Coffee & Kahlua was my drink of choice. Mmmmm!!
Bon appétit!!
Anytime I cook, I always look to see what vegetables or fruit need to be used right away. I am very resourceful and hate to let anything go to waste. When I opened the fridge, I noticed we had some asparagus to use. I decided to make an asparagus and tomato egg scramble with a side of bacon. (Because everything is better with bacon, right?)
I started by chopping a clove of garlic and cutting up the asparagus into bite size pieces.
While the garlic and asparagus were sautéing, I whisked my eggs together (4 eggs). Whenever I make scrambled eggs, I always add splash of milk for fluffiness and garlic salt to season.
When the asparagus softened and the garlic browned a little, I added cherry tomatoes. You can add any tomato you like; I always have cherry tomatoes on hand. I sautéed the mixture for a few minutes to allow the tomatoes to soften a bit.
Next I added my egg mixture.
Once my eggs were well scrambled, I plated, topped with a little pepper and parmesan cheese. On the side I served BACON! I always use the Apple Bacon from Trader Joe's. Its the best!
Normally I would accompany my Sunday morning breakfast with a mimosa, but yesterday was a rare day... Coffee & Kahlua was my drink of choice. Mmmmm!!
Sunday, January 12, 2014
WELCOME!
Welcome to Deliciousness! My intentions for creating this blog are to share my kitchen experiments. Many of the recipes I try are inspired from Pinterest, cook books, the cooking channel, family recipes and from my own ideas. I hope you will join me on this journey and become inspired to create your own creations in the kitchen. Bon-appetit!
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