If you follow At Home With Ann on Facebook you saw this picture last night. If you don't, you are missing out on even more of my hilarious commentary and pictures of Colin wreaking havoc in the kitchen.
Given that Colin is a toddler and prone to occasional pickiness or completely nonsensical mind changes, the success of dinner can be quite varied. There are days he surprises me and eats two cups of green beans, and days he decides he doesn't like pasta anymore. Who doesn't like pasta? In any case, I knew the Cobb Salad would be a bit of a stretch for him since he's been wary of any red vegetables since the hot pepper incident last summer, and eggs go in and out of favor daily. He ended up eating mostly bacon and chicken with a side of yogurt. I, however, loved the salad and even he agreed the dressing is good.
I usually make a very simple vinaigrette for our salads, a quick combination of salt, pepper, dijon, vinegar and olive oil. This is really just an enhanced version of that, but the added creaminess makes it extra good.
Creamy Balsamic Dressing
recipe adapted from Gourmet Kosher Cooking
Given that Colin is a toddler and prone to occasional pickiness or completely nonsensical mind changes, the success of dinner can be quite varied. There are days he surprises me and eats two cups of green beans, and days he decides he doesn't like pasta anymore. Who doesn't like pasta? In any case, I knew the Cobb Salad would be a bit of a stretch for him since he's been wary of any red vegetables since the hot pepper incident last summer, and eggs go in and out of favor daily. He ended up eating mostly bacon and chicken with a side of yogurt. I, however, loved the salad and even he agreed the dressing is good.
I usually make a very simple vinaigrette for our salads, a quick combination of salt, pepper, dijon, vinegar and olive oil. This is really just an enhanced version of that, but the added creaminess makes it extra good.
Creamy Balsamic Dressing
recipe adapted from Gourmet Kosher Cooking
4 cloves garlic, grated
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon maple syrup or sugar
2 teaspoons kosher salt
¾ teaspoon ground black pepper
1/2 cup balsamic vinegar
3/4 cup extra virgin olive oil
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon maple syrup or sugar
2 teaspoons kosher salt
¾ teaspoon ground black pepper
1/2 cup balsamic vinegar
3/4 cup extra virgin olive oil
With an immersion blender, regular blender, mini food processor or by hand with a whisk, combine garlic, mayo, lemon juice, mustard, maple syrup, salt, pepper and vinegar.
Slowly add in the olive oil while mixing until emulsified.
Makes 1 2/3 cups.
Just recently heard of Sarah's new situation. Ugh! Her blog is full of so much wisdom......especially the one about how to accept things....(forgot the name) Anyway, I always remember you calling Kerri with the news that you got some new "Potty shoes". So much for the New England accent of a 3 or 4 year old..... Oh yes, I will try this recipe. Hi to your mom too
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