Usually I leave the cookie making up to other members of my family, but this year, my mom and I decided to contribute to the group by trying out this cookie. We are both a big fan of citrus flavored things, and this cookie has a good citrus bite to complement the sugar cookie and marshmallow frosting. They were a bit labor intensive for a cookie, but the result is worth it.
I have to add this recipe before I lose it again. This is one of the easiest and best marinades you will ever find and ever make. Although the recipe asks you to let the chicken marinade for at least 2 hours, I have done it for 20 minutes and they still taste great. Your chicken may not be as tender as if you let it soak for 2 hours, but the flavor is all there.
I was looking through my Pinterest food board, searching for a Christmas dessert, when I came upon this recipe. Although we haven’t had much luck recreating recipes pinned on Pinterest, we decided to go for it, and I’m sure glad we did.
This recipe takes a little more time and effort than your average breaded and baked chicken, but the result is very worth it. The pretzels add a little something extra to the breading and the honey mustard gives the chicken a nice flavor, even if you don’t add extra as a dipping sauce. (Which, by the way, you can cut in half because it produces so much. Or serve it as a dressing for a side salad.) If you find yourself saying, “Oh, well I don’t really like mustard…” try this anyway and you may be surprised by it.
If you have never been to Maggiano’s before, go. Make a reservation now. It is a great place to break bread with friends and family and I can guarantee you will not be disappointed with the food. Sadly, we can’t go eat at Maggiano’s all the time. So what do you do? You remake their recipes.
My favorite dish is the chopped salad, and luckily, it is really easy to make. Follow this dressing recipe (I cut it in half again to only make 2 cups of dressing; add dressing to the salad according to your tastes) and add it to a tossed mix of:
- 1 head of shredded iceberg lettuce (about 6 cups)
- 2 diced avocados
- 3 diced tomatoes (medium ones)
- 2 ounces crisped prosciutto
- some blue cheese (if you like it)
This should serve about 6 people as a great appetizer or side. If you make more dressing than you used, you can store it in the refrigerator for a few weeks.
Making your own salad dressing is rather easy and much more healthy than buying it off the supermarket shelves. You control the quality of the ingredients, as well as the quantity so each batch is custom to your personal taste and lifestyle preferences.
This recipe has been posted on the internet for several years now. I can only imagine that a disgruntled line cook posted the recipe after being laid off. It’s also possible that this is just someone’s guess at what would be in the dressing. If the latter is true, then I must say ‘Bravo’. I’ve cut the original recipe is half and modified slightly to my own liking. This recipe will make approximately 4 cups which is enough to fill 2 salad dressing bottles.
- 2c canola oil
- 1/2c extra virgin olive oil
- 1/2c white vinegar
- 1/3c water
- 2 tbsp red wine vinegar
- 3 tbsp granulated sugar
- 1 tbsp…
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