Caesar Salad with Homemade Croutons

Makes 6 servings

1 large or 2 small heads romaine lettuce

1/4 Cup grated Parmesan Cheese

4 cups day-old bread, roughly cubed (use an artisan type bread)

1/4 cup olive oil

1/2 teaspoon course ground pepper

2 cloves of garlic

1/2 recipe Caesar Salad Dressing (see Salad Dressings in blog)

1 recipe of Parmesan Cheese Crisps (see Appetizer and Snacks in blog)

Heat oil in a large skillet over medium heat. Cut cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Let cool.

Place lettuce in a large bowl. Toss with dressing, Parmesan cheese, and seasoned bread cubes add 1 or 2 Parmesan Cheese Crisps for garnish 

Tips: can add grilled chicken, salmon or steak for a main course.

Caesar Salad Dressing

Makes 2 Cups

1 Cup Mayonnaise (not salad dressing)
1 large egg
1/4 cup parmesan cheese, grated
1 tablespoon water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1  tablespoons anchovy paste*
1  minced anchovy* 
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
3 cloves garlic, finely minced
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon parsley, freeze-dried or crushed

Combine all ingredients in a blender, cover and refrigerate for a minimum of 2 hours (over night is best).  

If making individual salads use 2 - 3 tablespoons dressing, if making salad for 6 use 3/4 to 1 cup of dressing

*can use 1 1/2 tablespoons of anchovy paste or 2 oz anchovy minced or any combination of the two -- the anchovies give the tang to Caesar Dressing

Parmesan Cheese Crisps

8 oz Parmesan Cheese (preferably Parmigiano-Reggiano)

1/4 coarse grind Black Pepper (optional)

1 1/2 teaspoon all-purpose flour

Combined in a medium sized bowl, grated Parmesan cheese and a little black pepper or other spice that you like. On a sheet pan lined with parchment paper and sprayed with non-stick spray, place a heaping tablespoon in of shredded Parmesan cheese and flatten to about a 3 inch circle, leaving space for the cheese to melt and bake in the oven on 350 F, middle rack, for 5 to 6 minutes, or until golden brown. Once cooled, remove from the sheet pan with a spatula and set aside.  Makes 20 crisps.

Tips: 1. If you make them too thick they will be chewy rather than crispy, and if browned too much they will taste bitter.

          2.  Add other spices (sparingly) for color rosemary, thyme, paprika, parsley, garlic powder, chopped nuts, etc.

          3.  Crisps may be made 2 days in advance,kept between layers of wax paper in an airtight container at room temp.

          4. Moldable when still warm, drape them over an upturned glass, they will form a cup that can filled for appetizers.

Oreo Truffles

This is one of our favorite treats to make.  If you haven't had them yet, then you haven't lived.  It's so sweet and delicious.  and Holly....you can try it non-chocolate.

Ingredients:
1 whole package oreos
8oz cream cheese (or a little more)
dipping chocolate

how to:
1) crush up oreos, all of them, into as fine of pieces as you want....I go to practically dust.  don't remove cream.  I stick some in a bag and crush them that way, a little at a time, to avoid too much of a mess.  put crushed oreos into Large mixing bowl.  (you can use a blender to crush, but it doesn't get them fine enough for me)
2) mix cream cheese with oreos until well blended and sticky
3) ball oreos up.  you can make the small, or large.  I try for bite sized, sometimes its more like 2-bite sized.
4) make sure dipping chocolate is heated up and start dipping your oreo balls into chocolate.  It makes alot if you do small balls, so I usually do 1/2 in reg chocolate, 1/2 in white chocolate.
5) OPTIONAL....I drizzle the opposite type of chocolate I dipped in to add style.  (so if you dip in reg chocolate, drizzle in white.)
6) place dipped balls on foil or wax lined cookie sheet.  place in fridge until chocolate is hard and cooled.
7) DON'T eat the all at once.....it's harder than it seems lol.  but ENJOY!!!

Heidi’s Chicken Tortilla Soup

INGREDIENTS

1 onion, chopped
3 cloves garlic, minced
1 T olive oil
2 t chili powder
1 t oregano
1 can crushed tomatoes
2.5 C chicken broth
1 can corn
1 can white or golden hominy
1 4 oz can chopped green chilies
1 can black beans, rinsed
1/4 C fresh cilantro, chopped
2 chicken breasts, cooked and shredded

TOPPINGS

tortilla chips
avocado, chopped
cheese
limes
green onions
sour cream

Saute onions in olive oil, until soft add garlic and sauté 1 minute.  Add chili powder, oregano, tomatoes and broth, stir well and bring to a boil then reduce and simmer for 10 minutes. Stir in the rest of the ingredients and simmer 1 hour.  Add more chicken broth if the consistence is too thick.  Serve with toppings.