Hey Blog Peeps!
Since I don’t feel like writing a short novel, I’ll give you a photo recap of my weekend with a few recipes to throw in there as well 😉
Saturday night, birthday party = FOOD!
My “legendary” Dip
Eats at the party!
Cake! (and the pretty bday girl!)
Dip Recipe (beware this is not the healthiest thing on the planet)
8 oz light cream cheese softened to room temperature
8 oz sour cream
1 packet of taco seasoning
1 tbsp lemon juice
½ tsp garlic powder
½ c. salsa
Shredded cheddar cheese
– combine sour cream and cream cheese until smooth, add in taco seasoning
– combine avocado, lemon juice and garlic powder to create a guac
– in a glass dish, spread cream cheese mixture on bottom, spread on guac
– pour on salsa, top with cheddar cheese
– add on some jalapeno peppers if desired for some kick
– enjoy and prepare for friends to bombard you for the recipe
Overnight Oats with Banana Soft Serve= Jess’s fav new breakfast!
Since the man and I never really got to celebrate our anniversary in person, I decided to prepare a fancy meal for the two of us to enjoy:
Scallops with Lemon Basil Risotto
Arugula and baby spinach salad with Mimi’s Salad dressing
Mimi’s salad dressing is a sacred recipe in my family, well actually close friends of our family, but same thing- almost.
Mimi lived in NDG next door to our friend’s way way back in the 60s. An eccentric neighbour, I’m told she wasn’t always the friendliest but boy did she make a kick-ass salad dressing. Carol, our friend, begged and begged for years for this recipe. Mimi refused to give it up and instead would tell Carol to bring her a salad over where she would dress it up for her and return it laden with the Holy Grail dressing. Finally, only when Mimi was nearly upon her deathbed did she reveal the contents of the dressing.
Now, in honour of Mimi, I give you the recipe to Mimi’s Salad:
For the record, the salad picture above is not “true” Mimi’s Salad, so the two do not go together, but the dressing I used is the same as indicated below:
You will need:
1 head of Boston/ Bibb lettuce
½ red onion thinly sliced (less if you don’t care for onion)
1 tbsp capers
1 c. sliced cucumber
¼ c. pine nuts
1 small clove of garlic crushed
¼ tsp coarse salt
½ – 1 tsp of dry mustard
– Using a mortar and pestle, combine garlic, salt, mustard, and small dripping of lemon juice to create a paste
– Put paste into a small jar/container, add in the rest of the lemon juice
– Watching carefully, add in olive oil so that it is equal to the lemon juice mixture, see picture below for example
– Mix well together, taste and adjust seasonings to your preference
– Combine salad ingredients together and add dressing
The lemon risotto was taken from this recipe, except I left out the chives and substituted the shrimp for scallops 🙂
Friday: Quick 3 mile run followed by some stretching
Saturday: Rest Day
Sunday: 5 mile run, followed by some stretching
Monday: 3.5 mile run, followed by some stretching
Well that’s all she wrote folks, I’ll recap tonight’s eats in the AM, a bien tot!