I could eat tons of this, and I do. You can also use canned asparagus drained, but this is amazing with the fresh (and yes, more expensive) stuff.
24 fresh asparagus spears, trimmed and halved
1/2 cup salsa
1 Tbs cilantro leaves
2 cloves garlic
4 scallions, thinly sliced
Makes 6 servings. In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil. Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes. Drain and run under cold water to cool and stop the cooking process. In a food processor, blitz the asparagus, salsa, cilantro and garlic. Add the scallions, and pulse several times until chunky/smooth (as you prefer). Transfer to a serving bowl. Refrigerate, covered, until chilled, about 1 hour.
Mexican Fiesta Dip Mix This is an unusual Southwestern dip mix that can be given in a small sombrero. 1/2 cup dried parsley 1/3 cup minced onion 1/4 cup dried chives 1/3 cup chili powder 1/4 cup ground cumin 1/4 cup salt In a large bowl, combine the spices and store in an airtight container. Attach this to the Jar: Mexican Fiesta Dip Makes 2 cups 3 Tbsp. Mexican Fiesta Dip Mix 1 cup mayonnaise 1 cup sour cream or low-fat yogurt In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream. Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
1 Tablespoon of Mayonnaise 2 teaspoons of crushed onion
1/2 teaspoon of salt 1/4 teaspoon of black pepper
1 - 8 oz. pkg. of cream cheese
Let the cream cheese soften to room temperature. Blend in blender and ingredients until well blended. Makes 2 cups of dip.
Ranch Dressing and Dip Mix This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes. 1 1/2 Tbsp. dried parsley 1/2 Tbsp. dried chives 1/4 Tbsp. dried tarragon 1/2 Tbsp. lemon pepper 1 Tbsp. Salt 1/4 Tbsp. oregano 1/2 Tbsp. garlic powder In a medium bowl, combine all the ingredients. Store in an airtight container. Attach this to the Jar: Ranch Dressing Makes 1 cup 1/2 cup mayonnaise 1/2 cup buttermilk 1 Tbsp. Ranch Pressing & Dip Mix In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Ranch Dip Makes 2 cups 2 Tbsp. Ranch Dressing & Dip Mix 1 cup mayonnaise 1 cup sour cream or low-fat yogurt Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.
Italian Dressing 1 tsp carrot, grated and chopped 1 tsp red bell pepper, finely minced 3/4 tsp lemon pepper 1/8 tsp dried parsley flakes 1 tsp salt 1/4 tsp garlic powder 1/8 tsp onion powder 2 tsp sugar 1/8 tsp pepper 2 tsps dry pectin pinch ground oregano
Place the carrot and bell pepper on a baking pan in the oven set on 250 degrees for 45-60 minutes, or until all of the small pieces are completely dry, but not browned. Combine the dried carrot and bell pepper with the other ingredients in a small bowl. Mix can be stored in a sealed container indefinitely until needed. When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3 tablespoons of water, then the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well-blended.
Herb Salad Dressing Mix
1/4 cup parsley flakes 2 Tbs dried oregano
2 Tbs dried basil 2 Tbs dried marjoram
2 Tbs sugar 1 Tbs fennel seeds, crushed 1 Tbs dry mustard 1 1/2 tsps black pepper Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix. Store in a cool, dark, dry place. Makes 1 cup To Make Herbal Vinaigrette Dressing: In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.
Herb Seasoning for Cream Cheese (bread spread)
1/4 cup dill weed 1 tsp garlic powder 1 Tbsp dehydrated minced onion 1 tsp dry mustard Combine all ingredients. Package in small sealed containers. Label: Combine 2 tsp of mix with 8 oz cream cheese and 1/2 cup butter. Spread on toasted bagels. Yield: 1/2 cup
Combine all ingredients. Store in Ziplock bags or air tight containers. Recipe can be doubled or tripled. Each batch will coat 6-8 pieces of chicken or pork depending on size of the pieces.
Coating for Chicken or Pork 3/4 cup dry GF breadcrumbs 3/4 cup grated parmesan cheese 1/2 cup GF flour 1/4 cup parsley flakes 3 tbsp cornmeal 1 tbsp dried minced onion 3/4 tsp garlic powder 1/2 tsp crushed red pepper flakes 1/2 tsp salt 1/2 tsp pepper 3 tbsp shortening
Combine the first 10 ingredients in a bowl. Cut in the shortening until the mixture resembles fine crumbs store in an airtight container in cool dry place or freezer for up to 6 months to serve: place 1/2 cup mixture in bowl coat 4 pieces of bone in chicken or pork with mix place in un-greased 13x9 inch baking pan bake uncovered at 400 degrees F for 40-45 minutes
2 cups yellow cornmeal 1 cup GF flour (or potato starch) 2 tsp paprika 1 tsp parsley flakes 1 tsp salt 1 tsp celery salt 1 tsp onion powder 1 tsp pepper 1/2 tsp red pepper flakes (opt)
Combine all ingredients. Store in Ziplock bags or airtight containers to serve: heat oil in skillet combine one egg and 1 cup buttermilk(or 1 cup milk with 1 tbsp vinegar added) dip fish in buttermilk mixture, place in bag of season mixture and shake to coat fry in oil until fish is golden brown this will coat about 4 lbs of fish
