Meals Made with Vinaigrette's, Marinades and Dressings

Last week I posted my Dry Italian Dressing Mix.  Here are some pictures and ideas of some meals and side dishes made with this amazingly versatile sauce.

Oven Roasted Balsamic Mushrooms and Onions:
I made the balsamic vinaigrette variation and tossed it with mushrooms and onions then seasoned it with Celtic sea salt and fresh ground pepper.  I  roasted them in a 475 degree oven.  Once they were tender I removed them from the oven.  I served them at room temperature on a roasted vegetable platter.

Balsamic Tomato Saute':

Heat balsamic vinaigrette in a pan over medium heat.  Add minced garlic, diced onions and tomatoes; cook until tender and tomatoes begin to break down into a sauce.  Toss with cooked rice or pasta and fresh chopped basil.  I also added mushrooms and topped it with a chicken breast that was marinated in balsamic vinaigrette and grilled (see below).  I do not know why I don't have a picture of the finished product but who knows I was cooking at a friend and we might have had a few sips of beer and a lot of conversation and I forgot to take a picture!

Oven Roasted Vegetables:

In this picture I tossed the carrots with the Italian vinaigrette and a little honey and the asparagus with the balsamic vinaigrette then seasoned with Celtic sea salt and fresh ground pepper. I roasted both in a 475 degree oven until tender/crisp.  I added these to my roasted veggie platter on Father's day.

Cucumber Tomato Salad:

Toss diced tomatoes and cucumbers with Italian vinaigrette.  This also works well with the balsamic vinaigrete or the Greek variation.  I sometimes add feta cheese, goat cheese or fresh mozzarella.  Make it a complete meal by adding some grilled meat or seafood.  Vegetarians can add cooked quinoa.

Ranch Tomato Cucumber Salad:

Toss diced tomatoes and cucumbers with ranch dressing.  Always a kid friendly option!

Use as a Marinade on Meats:

Chicken Breast marinated overnight in Italian vinaigrette and balsamic vinaigrette (the dark ones).

Pork Kebabs:

1. Rub meat with dry dressing mix and some palm sugar.  Brown sugar or sucanat may be substituted. 
2. Just before it was done cooking I brushed it with BBQ sauce and finished cooking.

Grilled Veggies taste great and will not stick to the grill if brushed with your choice of vinaigrete.

Finished Grilled Vegetable Platter:

• Balsamic mushrooms, asparagus and onions
• All other veggies were tossed with Italian vinaigrette before roasting.
• The mozzarella balls were tossed with balsamic vinaigrette and chopped basil
• The goat cheese ball in the center is half goat cheese and half cream cheese with some dry italian dressing mix added for flavor
• I made this platter one day in advance
• After the event I chopped up all of the leftovers including the mozzarella and combined it with the remaining goat cheese then I divided it among tortillas and made vegetable goat cheese quesadillas.  We ate some and froze some for later (see below).

Goat Cheese and Vegetable Quesadillas:

I love quesadillas and frittatas because thay make leftovers into a amazing "planned over" meals.

Roasted Garlic: 

1. Pour Italian Vinaigrette into an oven safe dish. 
2. Cut of top of garlic head and place exposed side down. 
3. Roast in a  475 oven until very soft. 
4. Serve with veggie platter or puree and use as spread.  Roasted garlic may also be added to sauces. 

 I apologize for any spelling errors.  For some reason my post spell check is not working.
Please share any ideas and uses you have for dressings and vinaigrettes.

Have a great week!
Take it One Prep at a Time!
Chef Jackie

Italian Dressing Dry Mix

This dressing mix is great to make ahead and have on hand to make quick dressings and marinades.  It can also be used as a dry rub on beef, pork, chicken or fish.
Take it one prep at a time,
Chef Jackie

Dressing solidified from refrigeration.

Italian Dressing Dry Mix

1 Tbs garlic powder 1 Tbs onion powder 1 Tbs sucanat, or brown sugar (optional) 2 Tbs dried oregano 1 tsp fresh ground pepper ¼ tsp dried thyme 1 tsp dried basil 1 Tbs dried parsley ½ Tbs Celtic sea salt (may need more) INGREDIENTS FOR DRESSING ¼ cup cider vinegar 2/3 cup light olive oil 2 Tbs water 2 Tbs dry mix

1.   Combine ingredients and store in a glass container and label with directions to make the dressing. 2. DIRECTIONS FOR DRESSING: Place all ingredients in a jar with a tight lid and shake until well combined.

Yield: 1 cup

Preparation Time: 5 minutes

Dry Mix.  Yours may look more like dry spices.  I had to put mine in the blender because it got a little stuck together. PREP AHEAD: Place remaining mix in a glass jar with a tight fitting lid. Label with the directions to make the dressing.

Author: Chef Jackie White

Chef Tips: Shake before using. Oil may solidify under refrigeration. Leave dressing at room temperature until oil is fluid enough to shake and combine. Change your taste by changing your vinegar.  GREEK – ¼ cup fresh lemon juice and add 2 Tablespoons crumbled feta BALSAMIC- ¼ cup Balsamic vinegar and add 1 teaspoon Dijon mustard RASPBERRY- ¼ cup apple cider vinegar and add 2 tablespoons raspberry preserves

Ranch Dressing

Last week I talked about making homemade dressings.  This week I would like to share my ranch dressing recipe with you.  I taste just like the one made from the little blue and white packet.

As you can see in the picture below I did decide to purchase a Good Seasons bottle for making salad dressings.  It is awesome because when I make vinaigrette I can just use the measurements on the side to measure my vinegar and oil and then add my own seasonings.  When I make ranch I have to mix it in a separate bowl then pour it in the bottle.  When you buy the bottle it comes with a dry dressing mix.  If you are a purist and don't want to use it give it away; if not use it then start making your own dressings in the bottle.

Take it one prep at a time,
Chef Jackie,

Ranch Dressing

1 tsp dried parsley ½ tsp fresh ground pepper 1 tsp Celtic sea salt ½ tsp garlic powder ¼ tsp onion powder ¼ tsp dried thyme 1 cup mayonnaise or Greek yogurt 1 ½ cups buttermilk or milk

1. Whisk together all ingredients. 2. Chill 1 hour before serving. 3. Dressing keeps one week. 4. Shake well before serving.

Yield: 2 ¾ cups

Prep Ahead: Measure dry ingredients. This may be done several times and stored in snack size zip locks bags labeled dry ingredients for ranch dressing. Next time you need ranch you will only need to add your wet ingredients.

Author: Chef Jackie White

Chef Tips: Serve on salads, baked potatoes or as a dip. Recipe may be halved. To make a dip, replace milk and mayo with 2 cups plain Greek yogurt or sour cream. VARIATIONS: Dill dressing - Add 2 tablespoons dried dill weed Southwest Ranch - Add ½ cup salsa and a ¼ teaspoon cayenne

Summer Pork Salad

Last summer when I did a salad taste testing this was voted number !  I hope you love it too!  Salad dressing and marinades I always make from scratch because store bought ones have a lot of preservatives, rancid oils and sodium. Really who wants to eat something that last on the shelf for over a year and when you look at the ingredients you don't even know what they are. It was one of the first things I change when I cleaned up my diet.  I no longer worry about them being low fat.  I just concern myself with them being made will real ingredients that were put on this earth for me to enjoy. The taste is more satisfying plus no guilt because I know olive oil and cider vinegar is good for me.  I even make my ranch dressing with real buttermilk!  Yum Yum! Homemade dressings will separate but all it takes is a shake to bring them back together.  Vinaigrette's last about a month and can be used as marinades or in stir fries.  Ranch or creamy dressings usually last about a week. Take it one prep at a time, Chef Jackie Summer Pork Salad

4 pork chops, marinated, grilled and sliced 8 cups mixed greens 2 nectarines or peaches cut into 12 slices each 2 oranges, segmented or 1 cup Mandarin oranges 2 avocados, diced 1 pint grape or cherry tomatoes 1 Tbs olive oil 3 Tbs slivered almonds, toasted or sunflower kernels Dressing-Honey Balsamic Vinaigrette 2 Tbs balsamic vinegar 2 Tbs honey ½ Tbs Dijon mustard 2 Tbs mayonnaise 1 tsp chili powder 1 tsp Celtic sea salt ½ tsp fresh ground pepper. 3/8 cup Just under ½ cup olive oil (3/8)

1.  In a large bowl combine all ingredients except dressing. 2.  In a small bowl combine balsamic vinegar, honey, Dijon mustard, mayonnaise, chili powder, salt and pepper. 3.  Slowly whisk in oil until incorporated. 4.  Toss desired amount of dressing with salad and serve.

Yield: 4-6

Preparation Time: 20 minutes Cooking Time: 10 minutes Total Time: 30 minutes

Prep Ahead: Season pork with salt and pepper or ¼ cup basic vinaigrette and cook, cool and slice pork; or use leftovers. Slice nectarines. Segment oranges. Dice avocado. Toast almonds. Make dressing.

Author: Chef Jackie White

Chef Tips: For fancier presentation only toss the greens with dressing and divide amongst salad plates. Arrange remaining fruits and vegetables on top and drizzle with a little dressing. Fan cooked pork over the top of the salad.

Very Berry Steak Salad

Berry season is upon us. It is time to combine two of my favorite foods grilled flank steak and fresh berries!  See my previous post A Berry Good Idea to learn how to keep you precious berries fresh.

Have a great week and take it one prep at a time,
Chef Jackie

Very Berry Steak Salad

Celtic sea salt and pepper 1 1/2 pounds flank steak (1 whole) ½ cup basic vinaigrette (see below) 1 cup blueberries 1 cup raspberries ½ cup pecans or walnuts, toasted and chopped (optional) 8 cups baby spinach, cleaned ½ cup crumbled soft cheese: feta, blue cheese, or goat ½ cup red onions, sliced thin Raspberry Vinaigrette ½ cup raspberries 4 Tbs white or apple cider vinegar ¼ cup olive oil 2 Tbs honey Celtic sea salt and fresh ground pepper

1. Season flank steak with salt and pepper. 2. Place in a large zip lock bag or 13x9 dish with basic vinaigrette. Marinate overnight turning once or twice. 3. Grill steak on a hot oiled grill grate to desired doneness. Rest steak 5 minutes before slicing. 4. Meanwhile, in large bowl combine remaining salad ingredients and set aside. 5. In a blender combine all raspberry vinaigrette ingredients except oil until well combined. While blender is running slowly stream in oil until well blended.  Chef Quick Tip: If desired combine raspberries and honey with 1/2 cup of basic vinaigrette in a blender and omit vinegar and oil. 6. Remove from blender and strain to remove raspberry seeds. 7. Season dressing with salt and pepper if needed. Also adjust honey to desired sweetness. 8. Toss desired amount of vinaigrette with spinach salad and divide among plates. Slice flank steak on the bias and fan out steak on spinach salad.

Servings: 4

Preparation Time: 20 minutes

Prep Ahead: Make basic vinaigrette and marinade steak. Grill steak. Toast and chop nuts. Crumble cheese. Slice onion. Make raspberry vinaigrette.

Source Author: Chef Jackie White

Chef Tips: Any protein may be used in the place of the steak. Sunflower kernels are a great replacement for nuts in this dish. Serve this salad at the peak of berry season; June-July. Stevia or maple syrup may be used as a substitute for honey. Add as much as desired to obtain the flavor you want. Basic Vinaigrette ½ cup red wine vinegar or apple cider vinegar ½ cup olive oil 1 clove garlic, minced 2 tsp maple syrup ½ tsp salt ¼ tsp fresh ground pepper In a jar with a tight fitting lid combine all ingredients and shake well before serving. Yield: 1 ¼ cup Preparation Time: 5 minutes Prep Ahead: Mince garlic. Source Author: Chef Jackie White Chef Tips: This vinaigrette makes a great marinade for all types of protein. This vinaigrette can be used to make many different salad dressings. Variations: Change your vinaigrette flavor by adding herbs and changing you vinegar. Asian-rice wine vinegar and ginger. Balsamic-Balsamic vinegar and chopped basil. Italian-Red wine vinegar and Italian seasoning. Greek-1/4 cup lemon juice and ¼ cup white vinegar and oregano. Creamy Italian-add 1-2 tablespoon mayonnaise. Parmesan Pepper-make creamy vinaigrette and add ½ cup grated Parmesan and ½ teaspoon pepper.