Travel Destinations & Culinary Adventures

parsley

Homemade Buttermilk Ranch Dressing

by Leave a Comment

If I say the word “buttermilk,” the word “diet” doesn’t usually follow it. Am I right? Well, when you’re making Atkins Diet recipes in your home, it turns out that buttermilk is A-OK acceptable and it is delicious too. The only thing better than buttermilk is Homemade Buttermilk Ranch Dressing.

We’ve tried making homemade ranch using Hidden Valley Ranch’s powdered packet with buttermilk, but that was a rookie mistake. If you want to elevate your favorite condiment to restaurant quality dressing, you have to use only fresh ingredients. No cutting corners! Chop the herbs, buy the buttermilk. It’s so delicious I promise your kids will eat their vegetables faster if they can drizzle this homemade dressing on them. Heck. I don’t have kids and I’m eating it on everything.

Store your ranch dressing in an airtight mason jar. The recipe below will nearly fill it.

All of the culinary credit for this dressing recipe goes to Pioneer Woman. I’ve rediscovered her. Yes, I fell hard for her when she first graced Food Network, but then I became accustomed to watching a couple other chefs on the regular. Well, I’m back. I can thank my local library for that. When I need a break from the cubicle matrix that is my workspace, I head to a nearby library on my lunch break and rediscover my love for cookbooks. I usually leave barely balancing a tower of hard cover books with food covers.

The first step to making homemade ranch is to make a garlic paste with fresh cloves of garlic and kosher. You will definitely need to use some elbow grease when firmly crushing it. Now this is my kind of “exercise.”

After making a garlic paste, you’ll want to rinse and start chopping the fresh herbs. I used frilly parsley instead of flat leaf parsley. I’m all about making a substitute withe similar ingredients. When I was younger I would completely scrap making a recipe just because I was missing one ingredient. Once you make the garlic paste, add it to a large bowl and add the remaining ingredients. Stir well.

Lately, I’ve been geeking out over my container herb pots on the front porch. Fresh is best. I didn’t have as much fresh dill as I would’ve liked for this recipe so I added dried dill that I picked up from The Spice Merchant.

The Pioneer Woman’s recipe for Homemade Buttermilk Dressing calls for an optional dash or two of hot sauce, which I recommend. Just realize that the traditional bright white ranch you’re used will take on more of a tinge of orange and take on a zesty taste.

Note: When you make the garlic paste, be sure to crush the garlic until it is very fine. Nobody needs harsh garlic breath. If you prefer a thinner dressing, use more buttermilk.

Again, you can follow this link to Ree Drummond’s Homemade Buttermilk Dressing recipe.  All of the photos in this post are my own. No affiliate links contained in this post either.

Now, grab that whisk. We’ve got ranch to make!

 

 

Buttery Spaghetti Squash with Garlic and Feta

by Leave a Comment

There’s no faking the deliciousness of this side dish.

For those eaters who are unsure about squash or perhaps tried it before unsuccessfully, I encourage you to trust me on this one. Butter Spaghetti Squash with Garlic and Feta is incredibly tasty. This is not your grandma’s steamed squash.

To the cooks who haven’t made squash with these flavor combinations, hold on to your hot pads!

buttery-spaghetti-squash-with-garlic-and-feta

The beauty of making this side dish is that it is simple. All you have to do is poke it, bake it, scoop it, and serve! You could make this for a evening dinner with your family or to serve as a Thanksgiving side dish.

Step 1: Use a sharp knife and poke several slits into the skin of your spaghetti squash.

Step 2: Preheat the oven to 375 degrees. Place the squash on the foil lined baking sheet.

The beauty of cooking with baked spaghetti squash is that it is easy to incorporate flavors into it such as tomato sauce and mozzarella with sausage or in this case keeping it simple with savory butter and garlic and parsley. Of course, don't forget the creamy...the feta! Oh, wait, goat cheese would also be great with sun dried tomatoes.
The beauty of cooking with baked spaghetti squash is that it is easy to incorporate flavors into it such as tomato sauce and mozzarella with sausage or in this case keeping it simple with savory butter and garlic and parsley. Of course, don’t forget the creamy…the feta! Oh, wait, goat cheese would also be great with sun dried tomatoes.

Step 3: Bake 1 hour 30 minutes.  Remove using hot pads because it is blazing hot and likes to roll around. You can handle it like a football. Wow, I’m having flashbacks of playing Hot Potato in elementary school.

spaghetti-squash2

Step 4: Cut the hot squash length-wise and allow it to cool. Then, remove the seeds with a spoon just like you would a pumpkin.

spaghetti-squash3

Step 5: Once the seeds are removed, use a fork inside each squash half to create the “spaghetti” texture.

Step 6: The final step! Heat the butter on low heat, add the garlic, squash, salt and pepper. Add feta and chopped parsley just prior to serving. Serve warm and well tossed. (Ingredient measurements available on the included recipe card.) Enjoy!

spaghetti-squash4

Signature ODL 170x70px

Buttery Spaghetti Squash with Garlic and Feta

onedelightfullife.com
This heavenly squash dish will restore your faith in all that is divine. Melted with butter and garlic it takes on huge flavor thanks to added parsley and feta.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Course Side Dish, vegetable
Cuisine American
Servings 6 -8 cups

Ingredients
  

  • 1 large squash
  • 3 T butter
  • 3 chopped garlic cloves
  • 3 T feta
  • 2 T chopped fresh parsley
  • kosher salt
  • pepper

Instructions
 

  • Preheat the oven to 375 degrees.
  • Pierce the squash with a sharp knife several times.
  • Transfer it to a foil lined baking pan.
  • Bake for 1 hour 30 minutes.
  • Remove squash for the oven and cut it in half length-wise.
  • Allow it to almost cool completely.
  • Use a spoon to remove the seeds.
  • Scrap a fork through the squash to create the "spaghetti."
  • Melt the butter and garlic in a large pan.
  • Add in the squash and toss to coat evenly.
  • Add a heavy pinch of kosher salt and fresh ground pepper.
  • Just about the time you're ready to serve it, add the feta and fresh parsley.

Notes

The larger the squash, the more it will serve. Having trouble picking out a squash at the grocery store or farmers' market? Just remember that its rind is the color of butter and it's large in size.

Shrimp Scampi with Pasta and Parmesan

by Leave a Comment

A Delicious Dinner in 30 Minutes

Shrimp Lovers! Where ya at?

My Shrimp Scampi with Pasta and Parmesan must be the easiest, fastest classic shrimp recipe of all time…well, next to shrimp cocktail. Bonus: It’s not that expensive either. If you look for a sale on a frozen bag of shrimp at the store and you are willing to shell these little guys yourself, you’ll save money.

My goal is to provide you with recipes you can make after a long workday without little fuss. Real food.

If you can boil pasta and chop a few ingredients, you’re on your way to enjoying tender shrimp scampi in less than thirty minutes.

Shrimp scampi makes your tummy happy.
Shrimp scampi makes your tummy happy.

The lemon juice adds brightness to the richness of the garlic butter wine sauce, a perfect balance of flavors. Don’t skimp on the fresh herbs, which give the dish depth of flavor. And who doesn’t love a recipe that includes booze? Use a dry white wine, that you would normally sip on anyway, to add to the garlic butter sauce. Warning: Don’t overdue it on the red pepper flakes, if you opt to include them. A little red pepper goes a long way. Oh, and don’t forget to sprinkle shredded parmesan after plating to finish it off.

Enjoy! If you make this recipe, I want to hear from you. Post a comment with a photo of your plate below or tag me on Instagram with #ODLrecipes.

Shrimp Scampi with Pasta and Parmesan

onedelightfullife.com
Classic shrimp scampi is a quick, impressive weeknight meal ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course pasta, seafood
Cuisine Italian
Servings 3 -4 servings

Ingredients
  

  • 3 T unsalted butter
  • 2 T olive oil
  • 4 diced large garlic cloves
  • 1/2 c. chardonnay
  • 1/2 tsp. kosher salt
  • pinch red pepper flakes optional
  • large pinch black pepper
  • 1 lb large raw shelled shrimp
  • 1/4 c. chopped parsley
  • 1/2 juice lemon
  • 1/2 box Barilla spaghetti
  • 1 T shredded parmesan

Instructions
 

  • Using medium heat, melt olive oil with butter in a large skillet.
  • Add garlic and saute while stirring for just under a minute.
  • Add chardonnay, red pepper (optional), salt, and pepper.
  • Cook while stirring occasionally until the sauce reduces 1-2 minutes.
  • Add shrimp and saute for 4-5 minutes.
  • In the meantime, bring a large pot of water to a boil and cook the dry spaghetti according to package directions.
  • Add parsley and lemon juice. Stir. Reduce to low temperature and cover.
  • Add in cooked and drained spaghetti to scampi and toss.
  • Add parmesan and serve warm.
  • Garnish with a sprig of parsley.

Notes

Red pepper flakes are optional.

Signature ODL 170x70px

Grilled Greek Pizza

by Leave a Comment

I think it’s great that in Greek culture a common saying is “Να ζήσεις,” which means “may you live well.” I completely agree.

How is that Greeks look so at ease and happy all day long? (Oh, and that tan, olive colored skin!) They live to eat and socialize while doing it. They also appreciate quality seasonal ingredients such as fragrant herbs like parsley, oregano, and dill.

Grilled Greek Pizza is a no fuss recipe and it is packed with vegetables and Mediterranean flavor. I cheated and used a bottle Tzatziki sauce, made with creamy greek yogurt, in an effort to save time. Honestly, it was still delicious. We grilled our pizzas in our newly purchased Traeger giving them a slightly smoked flavor.

Bring on the ouzo! Grilled Greek Pizza is layered in fresh flavors reminiscent of the Mediterranean and is a lighter substitute for dinner.
Bring on the ouzo! Grilled Greek Pizza is layered in fresh flavors reminiscent of the Mediterranean and is a lighter substitute for dinner.

Turn on the patio cafe lights and create your own ambience while enjoying a slice with a fresh squeeze of lemon (or drizzle olive oil) on each slice. Now, where’s the ouzo? “Stin iyia mas!” (Greek for “to your health.”)

Grilled Greek Pizza

onedelightfullife.com
Get the patio party started like the Greeks do with this high flavor Grilled Greek Pizza. Don't forget the ouzo!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course grilled
Cuisine Greek

Ingredients
  

  • Naan flat bread
  • 1 c. diced grilled chicken
  • 1 diced tomato
  • 1/4 thinly sliced red onion
  • 4 oz. can black olives
  • 1/2 c. Tzatziki I used Sam's Choice Tzatziki Dressing
  • 1/4 sliced cucumbers
  • 1 T. feta cheese optional
  • pinch pepper
  • springs fresh dill
  • springs fresh parsley
  • 1/2 lemon optional

Instructions
 

  • Brush the Naan flat bread with olive oil.
  • Grill flat break for a few minutes until warm.
  • Remove Naan flat bread from the grill and drizzle with Tzatziki.
  • Layer your flat bread with veggies and diced grilled chicken.
  • Top with feta cheese, pinch pepper.
  • Drizzle again with a little Tzatziki.
  • Garnish with bits of fresh parley, dill, and a squeeze of lemon.

Notes

You can purchased already grilled chicken strips, but we just used leftover breast meat from the night before's dinner.

Signature ODL 170x70px

 

error: Content is protected !!