Hi guys! Hope all is well in your neck of the woods. Me, I’m still hanging tight and trying to spread comfort through food! I think food has become ever so more important to so many of us during this pandemic. If any of you are psychologists, feel free to comment! And part of that comfort, for me, is trying to make fun, easy things with basic ingredients that will help shake up the dinner routine. Or should that be dinner rut! That’s where the magic of this Roasted Red Pepper Sauce comes in.
This recipe isn’t exactly “new” to my site, but this fabulous Herby Lemon Vinaigrette really needs its own place to live. In the past, it’s been part of my Cold Tuna Salad with Green Beans but this dressing is so versatile, you might want to try it on different salads, maybe use it as a marinade and maybe even drizzle it over any simply cooked or grilled fish or chicken.
I already have a wonderful no fail Blender Hollandaise Sauce on my site, but when I made my Eggs Benedict Breakfast Casserole the other day I wanted to make an Easy Hollandaise Sauce that used cooked rather than raw eggs. (Just a note on the color – the eggs I used were organic and made a very deep, bright Hollandaise; the color can vary depending on the color of the yolks you use.)
So last night I posted my Old School Cheesecake Pie at 9:00 during the middle of the Superbowl. Honestly, I hit publish instead of save! In my defense, the half time show was over and my attention span was stretched to the limit. Anyway, here’s the sweet little recipe for the Easy Fresh Blackberry Sauce that I served with that cheesecake!
I make lots of Chicken salads in the summer, usually loaded up with something fun or special…but every now and then I get a craving for a good old fashioned chicken salad. A few years back I was introduced to Costco’s Chicken Salad by my sister in law. My gosh, did it ever hit the spot and it’s crazy good. But I couldn’t help but think it would be so easy to make a Copycat Costco Chicken Salad at home.