I have always been a fan of salads, and this homemade creamy dressing will make even a plain Caesar salad taste delicious. But why have a salad with just romaine lettuce, parmesan cheese and a few croutons when you can have a delicious Cobb Chicken Caesar salad? Either way, this dressing is so easy to make, and it tastes so fresh and delicious!!
1 cup plain Greek yogurt (201 grams)
1/2 cup grated *asiago or parmesan cheese (74 grams)
4 anchovy fillets
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon fine kosher salt
3/4 teaspoon ground black pepper
Put all of the ingredients in a blender or food processor and blend until combined. Place in jar or bottle with lid. *Parmesan or asiago cheese will work well in this recipe.
Dressing will keep refrigerated for 4-5 days. Enjoy!!
I hope you make this delicious dressing, and if you do, please tag me on Instagram @goodeatsbymimi. I would like to hear from you and see your photos!!
I love being able to use herbs from my garden. We had a really mild winter this year, and my herbs on my back deck are doing great! I have parsley, rosemary, chives and Greek thyme. I used that Greek thyme in these fritters and the taste is oh so good!! You can use dried thyme also and they will still be delicious!!
I had a medium zucchini and a few potatoes, so I thought I would make these fritters and share the recipe with you.
1 medium zucchini grated
1 large russet potato grated
1/2 teaspoon kosher salt
zest and juice of one lemon (2 teaspoons lemon juice)
1/3 cup mayonnaise (74 grams)
1 tablespoon capers, drained
1/2 teaspoon dry thyme or 1 teaspoon fresh thyme
1/8 teaspoon black pepper
1/2 cup all-purpose flour (70 grams)
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1 large egg
Olive oil for cooking fritters
Grate zucchini and place on paper towels to drain. Sprinkle with salt (this is going to help draw the moisture from the zucchini). Place more paper towels on top of zucchini. Allow zucchini to sit at least 15 minutes.
Zest and juice 1 lemon. Set aside.
To make the caper mayonnaise, put mayonnaise, lemon juice, thyme, capers and black pepper in a bowl and stir until combined. Refrigerate until ready to use.
Peel and grate the large russet potato and put into a large bowl. Add the zucchini, lemon peel, flour, baking powder, cayenne pepper and beaten egg. Stir until combined.
Heat oil in a large skillet. Add large tablespoons of batter to skillet and cook for 4 minutes on each side using medium heat. This recipe makes 14 fritters.
Cook until golden brown on each side. Transfer to a heatproof plate and put in the oven at 200°F to keep warm while the other fritters are cooking.
Place fritters on a plate and top with the caper mayonnaise. These fritters make a nice side dish or served alone (they make great hors d’oeuvres too!).
I hope you make these delicious fritters, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos. Enjoy!!
This recipe was inspired by Better Homes and Gardens.
You may be wondering if there is a difference between chickpeas and garbanzo beans (I know I was). And a little research showed me that they are indeed one in the same. The reason why they’re sometimes referred to by different names is “chickpeas” refers to the English name, and “garbanzo” is the Spanish name for them. But, they are indeed the same food. They are high in nutritional value too! They contain a high amount of proteins, dietary fiber, folate, iron, and phosphorus.
Chickpeas are important in Indian and Middle Eastern cuisines as well. They are the main ingredient in hummus, and in addition, ground chickpea flour can be used to make falafel (that’s a whole other blog my friends). Chickpeas can also be used for salads and soups.
These marinated chickpeas are so good (the longer they marinate, the better they taste…yum!). I love to add these to grain bowls, but they are delicious all by themselves too!! I hope you try this simple and tasty recipe. You will not be disappointed!
1 can garbanzo beans (or chickpeas), drained and rinsed
1 clove garlic, chopped
1/2 cup chopped cilantro
1/2 cup chopped parsley
2 tablespoons fresh lemon juice
1 teaspoon honey or agave (optional)
2 tablespoons light olive oil
Red pepper flakes (one large pinch)
Salt and pepper to taste
Drain and rinse one can of garbanzo beans and place in medium size bowl.
Chop garlic clove, cilantro and parsley and add to beans. Whisk lemon juice, honey, olive oil and red pepper flakes together in a small bowl until combined. Add to garbanzo beans, garlic and herb mixture. Stir until combined and add salt and pepper to taste. You can eat immediately, but it will taste better the longer it marinates. This will keep well, covered, and in the refrigerator for several days. Enjoy!!