Easy & Delicious Caesar Salad Dressing

I love Caesar Salads, but often times find the restaurant dressings to be too heavy for my taste.  This recipe uses olive oil instead of mayonnaise which creates a light and delicious topping for your romaine lettuce!

Ingredients:

3   anchovy fillets (packed in olive oil)
1   tsp. salt
4   garlic cloves (minced)
1   TBSP. freshly squeezed lemon juice
1   tsp. Worcestershire sauce
1   tsp. fresh ground pepper
1/2 tsp. Dijon mustard
1/3 C. extra virgin olive oil
1   C. freshly grated Parmesan cheese

In a small bowl, mash the anchovy fillets, salt and the minced garlic to make a paste.  Set aside.  In a small food processor, combine lemon juice, Worcestershire sauce, pepper, and mustard.  Pulse to blend.  Add the anchovy mixture and pulse again.  Add the olive oil and mix until all ingredients are blended well.

Using chopped romaine lettuce, toss with Parmesan cheese and dressing.  Top with croutons, if desired.

Bon Appetite!

Jennifer

Beer Can Chicken

I absolutely love this simple delicious recipe for cooking a whole chicken!

Beer Can Chicken

1 (4-pound) whole chicken
2 tablespoons vegetable or olive oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.

Remove from grill and let rest for 10 minutes before carving.

I've made this recipe many times and it turns out amazing! Enjoy!

Jennifer

Favorite Recipes

While getting my hair done yesterday, my friend and I were talking about cooking. She asked what my favorite recipe (recent) was. Hmmm.... Since I love to cook, I was quite challanged to think of just one!

Our Thanksgiving meal last year was incredible! I cooked two turkey's, one in the oven and one on the grill. I brined them in an apple cider concoction for two days prior and the meat just fell off the bone. Amazing! While that meal was delicious, I think my most recent favorite is one I found in Bon Appetit; Cabernet Braised Short Ribs!

It's a bit time consuming, but not a difficult recipe. Be sure to season the ribs the night before, as instructed. It makes a world of difference. I've made the recipe with and without mixed herb gremolata, and truly don't think it makes that much of a difference in the flavor. Bon Appetit suggests serving the ribs with a Gorgonzola polenta, but I prefer it with goat cheese mashed potatoes. Yum!

Bon Appetite!

Jennifer