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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Waiting for a bike ride

June 10, 2012 by Mary Frances Leave a Comment

Lemon Anchovy dressing on salad with tomatoes.
While waiting for the rain to stop and the sun to come out in order to take a bike ride today, I went out and cut some arugula (It grows so fast) and whipped up this dressing for a little salad. It doesn’t get any better than this – so fresh, so clean, so delicious!

I love anchovies. They’re packed with flavor and I remember making a creamy salad dressing years ago for an arugula salad and for the life of me I cannot remember where I got that recipe or what, exactly, was in it. I searched everywhere I could think of, with no luck. So I made this one up and it’s terrific, although not yellow in color like the one I remember. This one looks like a pretty green goddess dressing because of the parsley.

Now if you don’t have a mini chopper and grinder from Cuisinart, go get one. Bed Bath and Beyond will special order it for you. They’re only about $20.00 and they are the best little tool. I use it to make this dressing or grind spices for a spice rub. It’s the best!

LEMON ANCHOVY DRESSING
2 tbs. fresh Italian parsley leaves
2 tbs. fresh lemon juice
2 tsp. Dijon mustard
3 garlic cloves, roughly chopped
3 anchovy fillets, patted dry of oil in a paper towel
3 tbs. olive oil

Combine everything except the olive oil in a mini processor or grinder and process until smooth. Add oil 1 tbs. at a time and process after each addition until thoroughly combined and smooth.

Enjoy!! I gotta get on my bike!

Filed Under: Dinner Tagged With: anchovies, bike rides, Cuisinart mini chopper and grinder, lemon anchovy dressing, lemons, parsley, process, salad dressing

Sunday night Cornish hens

September 18, 2011 by Mary Frances 6 Comments

I love this dish because it’s quick and easy and looks fancy – fancy enough for a Sunday night dinner! The bold flavors are imparted from the mustard and teriyaki – flavorful components in of themselves, along with the onions and lemons just sliced. So no washing and chopping of fresh herbs makes it a quick fix! My mustard is a hot and sweet combo. I will post that recipe in the next few days. It’s nice to always have some on hand as it keeps well in the refrigerator. In the meantime, you can use Dijon or Nance’s.

Mustard teriyaki cornish hens on a white plate.

MUSTARD TERIYAKI CORNISH HENS
2 Cornish hens
Olive oil
2 large onions – sliced in 1/4’ thick slices
1 1/2 lemons – sliced in 1/8” slices
4 rounded tsps. of Mary’s mustard – recipe to come, or use Dijon or Nance’s
1.25 tsps. dried rosemary, crumbled
1/3 cup teriyaki sauce

Preheat oven to 375 degrees. Wash and dry the Cornish hens. Cut off all visible fat and butt piece and then cut down the back portion to separate the 2 breasts to make 2 distinct halves. You should have 4 halves. Rub olive oil in a thin film on a rimmed baking sheet. Alternate slices of lemons and onions to form a large rectangle. Lay the Cornish hens halves on top and put a rounded teaspoon of mustard on each one and spread all over the skinned surface with a brush or knife, Sprinkle dried rosemary over all and then brush with the teriyaki sauce. Bake at 375 degrees for 25 -30 minutes. Baste at least twice, starting at 15 minutes. Your instant read thermometer should read 150 – 155. Let them rest on a platter for at least 10 minutes before serving. The lemon and the onions will give their juices along with the hens to make a wonderful mixture. You can even eat the roasted lemons with the hens, skin and all – like a fresh, preserved lemon!
Cornish hens on stove top.

Filed Under: Dinner, Poultry Tagged With: Cornish hens, lemons, mustard, onions, rosemary, teriyaki

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Mary Frances

Mary Frances

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