Everyday Salad Dressing

I might be the biggest Pioneer Woman fan ever! I know Ree Drummond has no idea who I am but I just love her. I love what she stands for and her food. I really feel like I have learned to truly cook from her recipes. I should have this sign hanging in my kitchen:


Anyway, this weekend I whipped up a batch of her salad dressing to go with a crock pot full of yumminess which I will blog about soon. It was refreshing and light and oh so flavorful.

This dressing made a simple salad taste oh-so-much better.

 Recipe from thepioneerwoman.com

Prep Time 5 Minutes Cook Time Servings 12 Difficulty Easy


  • ¾ cups Olive Oil Or Canola Oil
  • Juice Of 2 Lemons
  • 4 Tablespoons Grated Parmesan Cheese
  • ¼ teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • ¼ teaspoons Sugar
  • Dash Of Paprika
  • 1 clove Garlic – Peeled And Left Whole

Preparation Instructions

Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.

Serve on your favorite green salads. Also works well on pasta salad.

Common Sense note: Remove the dressing from the frig about 1 hour before you want to serve it. Olive oil partially solidifies when chilled. Removing it from the refrigerator will return it to its room temperature consistency.

Boursin Cheese Pasta

Have you ever tried Boursin Cheese? If you have not, please go to the store and get some. But don’t read the ingredients. It will negate the blissful feeling you get when you eat it.

Anyway before I found this recipe, the only use I had for Boursin cheese was to spread it on a cracker, celery, or a bagel. But now a new world of cheese spread goodness has open up to me. In this recipe, I doubled the amount of asparagus to “beef up” the nutrition values. I also just chopped the asparagus and tossed it in olive oil and broiled it on a cookie sheet for just a few minutes, rather than boiling it with the pasta. The texture of boiled asparagus bothers me, just a personal preference.

photo by vegkitchen.com

I also made two other additions and one subtraction.

  • The recipe calls for roasting tomatoes. I am sure roasting the tomatoes would have been better, but I didn’t have any cherry tomatoes. I did have a whole bag of sun-dried ones; so I just used those.
  • I also added some chopped rotisserie chicken to the mix for a little added protein. (If my mother is reading this she probably just gasped. I am forever making fun of her for buying those cooked rotisserie chickens at the grocery store. Okay, Mom, you caught me. I finally succumbed to grocery store pre-cooked meat.)
  • And last, but not least I didn’t have any pine nuts; so I just skipped them.

Overall, this makes for a very yummy spring dinner (and the leftovers are great too!). Here is the link to the recipe from Belle of the Kitchen.

photo by Dorothy at Belle of the Kitchen

Parmesan Kettle Corn

Last night I whipped up a quick batch of stove top popcorn because I wanted a low cal snack. I make stove top popcorn because #1 I like that it does not have all kinds of weird chemicals and flavorings like microwave popcorn does(and I don’t have a microwave anyway), #2 I don’t have an air popper because I prefer not to have tons of random small appliances all over my kitchen counters.

I had never made kettle corn from scratch before so I thought I would give it a try. It turned out so yummy I thought I would share what ingredients I used.

Popcorn kernels

Olive oil

Granulated sugar

Grated parmesan

Cracked pepper

Sea salt

Turn a stove top burner on medium heat. Cover the bottom of the a heavy bottomed pan (a sauce pan or Dutch oven will work as long as they have a lid) with a 1/8 inch layer of olive oil and place it on the burner. Add a couple of teaspoons of granulated sugar to the warm oil and stir it around a little to help it dissolve into the oil. Next add a one layer of popcorn kernels to the warm oil and sugar mixture; cover with a lid and turn the heat up to high. Wait a minute or two and the magic will happen:). I usually shake the pan a little to move the kernels around while they are popping to keep them from burning.

Once the corn is finished popping, carefully transfer it to a large bowl. Quickly add parmesan cheese, cracked pepper and a little sea salt to the warm popcorn and toss. I loved the combination of the sweet, salty and savory. Enjoy.