I've been making my own mayonnaise with fresh eggs from our backyard chicken coop for almost as long as we've had chickens , which is going on seven years now, but I had never tried using an immersion blender until a few weeks ago. And can I just say that this method is brilliant!...more
Today I’m sharing with you an easy recipe for Sriracha Mayo – a mayonnaise infused with Sriracha hot sauce. It is lightened up with addition of Greek yogurt which makes this dip/dressing lower in fat. Main ingredients of Sriracha sauce, Thai dipping sauce which is constantly gaining in popularity, are chili peppers paste, vinegar, garlic, sugar, and salt. When combined with creamy mayonnaise, yogurt, lime juice and lime zest, it turns into a thick, smooth and spicy must-have pantry essential....more
Question: Are potatoes vegetables or not?
Most of you are likely to say they're surely a vegetable, since they grow in the ground just like carrots and belong to the root plants. So, obviously they're vegetables.
This is a big holiday week in the U.S., with Independence Day celebrations probably inspiring a lot of you to cook outside, even if it is a bit hot out there! Burgers have to be the number one thing that gets cooked on the grill, and for a Meatless Monday burger option, I love the idea of these Spicy Black Bean Burgers with Chipotle Mayonnaise from Skinnytaste. Gina says even the confirmed carnivores at her house gobbled these up, although they were a bit too spicy for the kids.
We were invited to a Memorial Day picnic on Monday and I wanted to take a simple side dish with us. I didn't want to go grocery shopping (since I had been gone for a week, the fridge was pretty bare) so I just looked for items that were still good. I knew I had macaroni and I had my "staple" fresh veggies in the fridge: onions, bell peppers and celery. I decided on Macaroni salad, an updated version that isn't loaded down with mayonnaise and hard boiled eggs.
Mayonnaise is a permanent emulsion made by suspending tiny drops of oil (any kind) and water (usually lemon juice or vinegar) in an emulsifying agent (egg yolk which contains lecithin) using a whisk. It’s an easy at-home condiment to make, tastes so much fresher than store-bought, and can be easily manipulated into thousands of flavor profiles with the addition of simple herbs and spices.
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