This is one of my all time favorite recipes. It’s super easy, healthy and I make a big batch to put on everything. It’s particularly amazing with grilled chicken or lamb kebabs, or even as pita dip or salad dressing. It’s sneaky because if you make it with 0% yogurt, no one knows it’s actually healthy. I’ve also made it with dill, feta, parsley and cilantro for a different twist.
2 cups 0% Greek yogurt
1-2 teaspoons spicy Dijon mustard
1 lemon, juiced
1 large cucumber, seeded and roughly chopped
1-2 teaspoons honey (just enough to round out the yogurt)
1 garlic clove, chopped
1 bunch of mint
Salt to taste
Pepper to taste
Blend everything in the food processor, check for seasoning and enjoy. That is it my friends.
Posted in Apps, Healthy, Sides, Snacks
Tagged appetizers, diet, health, salads, sides, slimming, snacks, veggies
This recipe is courtesy of friend’s mother in Georgia. In my cooking frenzy, I tried to cut the flour with the shortening in my food processor; however, I quickly realized that the food-pro can only handle three cups of flour at a time. It helps to halve the recipe.
I served these tasty mounds of love with country ham, pickles and mustard, and others with pimento cheese and black olives (see previous post) at an event for wine bloggers at Weygandt Wines (www.weygandtwines.com).
This recipe makes approximately 35 small biscuits.
1 1/2 packages yeast
5 tablespoons warm water
5 cups sifted all purpose flour
2 tablespoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 cup shortening
1 1/2 cups buttermilk
- Dissolve yeast in warm water. Sift dry ingredients together, then cut shortening into the flour mixture. Add buttermilk and yeast. Knead lightly but *do not let the dough rise*.
- Roll out and cut with a round biscuit cutter
- Put on a baking sheet touching each other (helps keep the biscuits moist)
- Bake for 20 minutes at 400 degrees. Brush with melted butter on top after baking.
A batch of this will last for at least a week in the fridge. My friends from the south grew up eating this sharp and cheesy delight at cocktail parties and holidays, and my peeps from the north are captivated by its bright orangey/pink hue. You have to try it on burgers, straight up, no ketchup needed.
Pink ‘n Juicy
8oz sharp white cheddar, shredded
8oz yellow cheddar, shredded
7 oz. jar of Pimentos, drained and rinsed
2/3 cup mayo
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (or more to taste)
1/2 teaspoon cayenne pepper (or more to taste)
Combine all ingredients in the food processor and pulse to combine. You will want the consistency to be somewhere between chunky and smooth. Taste for seasoning. Store in an airtight container for one week in the fridge.