Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 802

**Buehler445** · 09:14 AM

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

**Buehler445** · 05-22-2018, 10:53 PM

Quote:

Originally Posted by threebag02

That Olive Garden Dressing is legit

It is. But a little bit goes a long way.

For awhile now I’ve been doing like a spoon full of water and ground pepper in lieu of dressing on salads.

GloryDayz · 05-23-2018, 07:39 AM

Quote:

Originally Posted by Buehler445

It is. But a little bit goes a long way.

For awhile now I’ve been doing like a spoon full of water and ground pepper in lieu of dressing on salads.

I'm not sure I'm there. I'll try it, but it sounds rather bland.

**srvy** · 05-23-2018, 08:52 AM

Food Networks copycat Olive garden dressing recipe.

1⁄4 cup extra virgin olive oil.
2 tablespoons white wine vinegar.
3 tablespoons Miracle Whip.
1 tablespoon lemon juice.
2 tablespoons grated parmesan cheese.
1⁄4 teaspoon garlic salt.
1⁄2 teaspoon dried Italian seasoning.
1 -2 tablespoon water.

BucEyedPea · 05-23-2018, 09:11 AM

Quote:

Originally Posted by Buehler445

It is. But a little bit goes a long way.

For awhile now I’ve been doing like a spoon full of water and ground pepper in lieu of dressing on salads.

A great fat-free low-cal salad dressing is Dijon mustard, juice of a navel orange, some water, garlic and onion granules to taste, salt&pepper. Then add your favorite herbs. I use Herbs de Provence,* but you can try basil, oregano, Italian seasoning, savory or marjoram. It's just that the Herbes de Provence go with the Dijon as they are French. You can always ad a tiny dab of olive oil for a little fat and flavor which sticks to salad but still keep fat calories down. Both ways are really good, but do take a short amount of prep time.

*Herbes de Provence is made up of: savory, marjoram, rosemary, thyme and oregano. It's a nice blend. It's the flavors of Provence or Southern France.

**Fire Me Boy!** · 05-23-2018, 09:14 AM

Quote:

Originally Posted by BucEyedPea

A great fat-free low-cal salad dressing is Dijon mustard, juice of a navel orange, some water, garlic and onion granules to taste, salt&pepper. Then add your favorite herbs. I use Herbs de Provence,* but you can try basil, oregano, Italian seasoning, savory or marjoram. It's just that the Herbes de Provence go with the Dijon as they are French. You can always ad a tiny dab of olive oil for a little fat and flavor which sticks to salad but still keep fat calories down. Both ways are really good, but do take a short amount of prep time.

*Herbes de Provence is made up of: savory, marjoram, rosemary, thyme and oregano. It's a nice blend. It's the flavors of Provence or Southern France.

If you like the flavor of fresh over dried but don't want to keep fresh herbs on hand, try the freeze dried herbs you can find nowadays. The freeze drying process retains more of their flavor, as far as I can tell.

BucEyedPea · 05-23-2018, 09:23 AM

Other herbs that work well are parsley, chives, mint or dill. I use fresh chives and mint 'cuz I grow those two. I prefer dill fresh but every time I grow dill it dies on me. Basil always ends up with something eating holes in it. My oregano is fresh too. When I make Greek salad, I use fresh herbs. That's how I had it in Greece and it was wonderful.

I buy Frontier in bulk but small quantities so they don't loose the pungent flavors because I use them up faster. Never buy large jars in supermarket. They just sit on the shelf for years and lost flavor over time. Never had the freeze-dried but that process does preserve.

BucEyedPea · 05-23-2018, 09:31 AM

Oh, Buehler I forgot—you do need to add a tad bit of sweetener. I use Stevia packs up to two use a wee bit of honey and stevia. Honey seems to mellow it out. But not too much.

**Fire Me Boy!** · 05-23-2018, 10:01 AM

Quote:

Originally Posted by BucEyedPea

Other herbs that work well are parsley, chives, mint or dill. I use fresh chives and mint 'cuz I grow those two. I prefer dill fresh but every time I grow dill it dies on me. Basil always ends up with something eating holes in it. My oregano is fresh too. When I make Greek salad, I use fresh herbs. That's how I had it in Greece and it was wonderful.

I buy Frontier in bulk but small quantities so they don't loose the pungent flavors because I use them up faster. Never buy large jars in supermarket. They just sit on the shelf for years and lost flavor over time. Never had the freeze-dried but that process does preserve.

Give the freeze dried a shot sometime. I use them in the winter when my herb garden is dead (I don't have good sunlight in windows to keep them alive; lots of trees).

**Buehler445** · 05-23-2018, 10:15 AM

Quote:

Originally Posted by GloryDayz

I'm not sure I'm there. I'll try it, but it sounds rather bland.

Eh yeah. I don’t know. I just am not real big on a bunch of dressings and I’ve tried a lot of them and I’m just meh. So I put a little water on the salad and grind some pepper. Maybe I’m just a weirdo but I like it better. And so I end up plowing a lot of calories and crap into stuff im meh on.

I’ll look at BEPs stuff maybe it’s better.

**TimBone** · 05-23-2018, 11:12 AM

Quote:

Originally Posted by KCUnited

Sounds like we had a similar upbringing food-wise. That's cool you're setting the tone for your kid at a young age. Even as an adult I struggle to incorporate vegetables into every meal. One thing that's helped me, especially with zucchini and squash type veg, is a grill basket. I seem to prefer vegetables off the grill so I'll cook up a big batch on a Sunday so they're available for lunch/dinners throughout the week. I use one similar to this:

https://www.amazon.com/Outset-QN70-R.../dp/B000EUR7L6

Bro, thanks for that link! That looks legit. I'm gonna go ahead and pick one up today for grilling season. Between that, the kc bbq store, and the beer temple, I believe it's your goal to send me in to bankruptcy through online shopping.

KCUnited · 05-23-2018, 11:58 AM

Quote:

Originally Posted by TimBone

Bro, thanks for that link! That looks legit. I'm gonna go ahead and pick one up today for grilling season. Between that, the kc bbq store, and the beer temple, I believe it's your goal to send me in to bankruptcy through online shopping.

Ha, that's no joke with the KC BBQ store. I thought about throwing up a FT: Bourbon County, ISO: Cowtown Night of the Living BBQ Sauce 1:2 trade on Facebook awhile back.

BucEyedPea · 05-23-2018, 01:30 PM

Quote:

Originally Posted by Buehler445

Eh yeah. I don’t know. I just am not real big on a bunch of dressings and I’ve tried a lot of them and I’m just meh. So I put a little water on the salad and grind some pepper. Maybe I’m just a weirdo but I like it better. And so I end up plowing a lot of calories and crap into stuff im meh on.

I’ll look at BEPs stuff maybe it’s better.

Dayum! I keep forgetting important ingredients. You need vinegar—absolutely essential. I don't measure anything so do it to taste, a little at a time. Works best with white balsamic, the apple cider vinegar. I figure white wine and just plain white vinegar would work fine—just never used them with this. But not that dark woodsy balsamic. This is a nice light tasting, and light in terms of calories and low fat dressing.

Oh and whisk the Dijon ( about a tsp per serving) into the juice from the orange first before adding the vinegar and water.

**Fire Me Boy!** · 05-23-2018, 01:43 PM

The good standard vinaigrette ratio is 1:3 parts oil. Good place to start.

My wife loves this basic balsamic vinaigrette: 1/2 c. balsamic, 1.5 c. EVOO, with a clove of garlic or shallot, a touch of honey, and a spoonful of coarse mustard. Run that through your blender and it'll stay emulsified for a few days, too.

BucEyedPea · 05-23-2018, 01:47 PM

Quote:

Originally Posted by Fire Me Boy!

The good standard vinaigrette ratio is 1:3 parts oil. Good place to start.

My wife loves this basic balsamic vinaigrette: 1/2 c. balsamic, 1.5 c. EVOO, with a clove of garlic or shallot, a touch of honey, and a spoonful of coarse mustard. Run that through your blender and it'll stay emulsified for a few days, too.

But he doesn't have oil only water. So I figured he was looking for a low calorie/low fat dressing. Afterall, that's wher all the calories are in a salad—the dressing.

Unless your salad has bacon in it.

**Fire Me Boy!** · 05-23-2018, 01:51 PM

Quote:

Originally Posted by BucEyedPea

But he doesn't have oil only water. So I figured he was looking for a low calorie/low fat dressing. Afterall, that's wher all the calories are in a salad—the dressing.

Unless your salad has bacon in it.

I missed that.

07-15-2015, 08:45 AM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $234734	Fire Me Boy! What's For Dinner? Thread Since the other one got too big, let's keep the food truck rolling. Whacha got? Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM..
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05-23-2018, 08:52 AM	#12018
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $-408750	Food Networks copycat Olive garden dressing recipe. 1⁄4 cup extra virgin olive oil. 2 tablespoons white wine vinegar. 3 tablespoons Miracle Whip. 1 tablespoon lemon juice. 2 tablespoons grated parmesan cheese. 1⁄4 teaspoon garlic salt. 1⁄2 teaspoon dried Italian seasoning. 1 -2 tablespoon water. __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 25,310

05-23-2018, 09:23 AM	#12021
BucEyedPea THX for Crushing WEF Join Date: Apr 2006 Location: None of your business Casino cash: $1469963	Other herbs that work well are parsley, chives, mint or dill. I use fresh chives and mint 'cuz I grow those two. I prefer dill fresh but every time I grow dill it dies on me. Basil always ends up with something eating holes in it. My oregano is fresh too. When I make Greek salad, I use fresh herbs. That's how I had it in Greece and it was wonderful. I buy Frontier in bulk but small quantities so they don't loose the pungent flavors because I use them up faster. Never buy large jars in supermarket. They just sit on the shelf for years and lost flavor over time. Never had the freeze-dried but that process does preserve. __________________ I found another NeoCon—SHOWTIME because NeoCons always get triggered if they are called a NeoCon since they are in denial.
Posts: 165,528

05-23-2018, 09:31 AM	#12022
BucEyedPea THX for Crushing WEF Join Date: Apr 2006 Location: None of your business Casino cash: $1469963	Oh, Buehler I forgot—you do need to add a tad bit of sweetener. I use Stevia packs up to two use a wee bit of honey and stevia. Honey seems to mellow it out. But not too much. __________________ I found another NeoCon—SHOWTIME because NeoCons always get triggered if they are called a NeoCon since they are in denial.
Posts: 165,528

05-23-2018, 01:43 PM	#12028
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	The good standard vinaigrette ratio is 1:3 parts oil. Good place to start. My wife loves this basic balsamic vinaigrette: 1/2 c. balsamic, 1.5 c. EVOO, with a clove of garlic or shallot, a touch of honey, and a spoonful of coarse mustard. Run that through your blender and it'll stay emulsified for a few days, too.
Posts: 35,253