Green Goddess Dressing

Growing up there was this restaurant or diner that the family would go to called Murrell's. It was open 24 hours and served everything from breakfast, burgers to plate lunches. At different stages in life it played a bigger part than others. When I was little it was were the family went for a hot meal usually beef tips and rice. They always had a three bowl server on the table with salad dressing in it. Kind of scary now! One of the dressing was green goddess. Murrell's was the only place I remember having it. It was delicious and a family favorite. In high school Murrell's became a place we would meet after school usually for their seasoned fries. By this time the green goddess dressing was kept in a squeeze bottle in the cooler and brought to the table when you ordered a salad. Thank goodness!!! By the time I was in college Murrell's was where we would end up after going out to see a band. Sometimes breakfast was ordered or maybe more fries. Lots of memories of those times come flooding back. I would go back there when I was working for plate lunches with co-workers or to meet friends on the weekend for a late breakfast or burgers. It was so sad when they closed it. But lucky for us I found the green goddess dressing recipe on the Facebook page Remember in Shreveport when... I have made it several times and remembered Murrell's fondly.

Well Friday night we had a girl's night and Mom, dear sister and I tried out sister's new Instant Pot. We made our family recipe for Beef Tips with Mushrooms and a green salad with Green Goddess Dressing. Just like back in the day at Murrell's. It was a really fun evening. I conquered my slight fear of pressure cooking and recreated family memories. The Instant Pot is amazing! It cooked the beef perfectly in like 20 minutes. The traditional recipe takes like an hour and a half. Everyone really enjoyed the meal. I see many Instant Pot post in the future. But this post is about the dressing. 

Green Goddess Dressing is both creamy and savory. It uses both mayonnaise and sour cream for the base of the dressing. The savoriness comes from fresh herbs and anchovies. Yep I said anchovies! Now don't leave yet. Trust me if you haven't had anchovies in a dressing or sauce please try it. It is not like those salty little fishes on pizza. When you cook with them they add a unrecognizable depth of savoy flavor to your dish or dressing. Think of it as salt or Parmesan or blue cheese. It can be strong or you can over do, but used in the right way it is magical. This dressing is a must try it is so different and very delicious.

Green Goddess Dressing
Makes about 3 cups

Ingredients

2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbsp chopped chives
1 cup Mayonnaise
1 cup sour cream
2 Tbsp tarragon vinegar
1/2 tsp salt
Dash of freshly ground pepper

Directions

Put all ingredients in a blender; blend until herbs are very fine and dressing is smooth and light green in color. Cover and refrigerate until needed. Best if allowed to blend for some time.

Since the dressing recipe makes 3 cups, I was able to make

 a couple of Masonables. I made a mason jar salad.

And a Masonable with celery, carrots and cucumbers 

with Green Goddess in the fruit cup.

Don't you want to take a dunk?

Linking to:
Ramblings of a (Bad) Domestic Goddess: Turn It Up Tuesdays
Dizzy, Busy & Hungry: Wine'd Down Wednesday

Masonable Mondays #1 - Sushi Inspired

The #Masonable is getting so much attention right now. Everyone is sharing it on Pinterest, Facebook, on their blogs and YouTube. There was even a news station in Arizona that did a segment on their midday news. It is so exciting that everyone loves the idea and wants to share it or put their own twist on it or maybe I should say in it.

In light of all the buzz and attention the #Masonables have been getting I have decided to run a post every Monday with a new idea, tip or trick using those wonderful mason jars and fruit cups. This will be the very first #MasonableMondays of many more to come. 

This Monday I got inspiration from Sushi and the tasty eats from Japanese restaurants. I made a few classics in a jar like Miso Soup, Gyoza and a Salad with Ginger Dressing. Then I made 3 jars that you would never see in a sushi restaurant. It is not sushi, it is "Sushi-ish". A real sushi roll uses seasoned rice to keep all the tasty ingredients in a nice neat bite. I am using rice crackers to make a stack-able sushi bite. Any one jar would make a great snack. Pack any two or heck more depending on your appetite for a great lunch. So read on for 6 Sushi Inspired Masonables.

California "Sushi" Masonable

The first masonable I decided to make was inspired by a California Roll. This roll is probably one of the most popular on sushi menus. It is cool and refreshing with avocado, crab and cucumber. My version is also crunchy with rice crackers as the base of each bite. Like sushi these California stacks are best consumed in one big bite.

California "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of imitation crab or crab sticks
8 slices of English cucumber
1/2 an avocado, pitted, peeled and diced
1/4 tsp. wasabi
1/4 tsp. light soy sauce
1/4 tsp. rice vinegar
Furikake*

Directions

In a small bowl combine wasabi, soy and vinegar. Mix until wasabi is dissolved. Add avocado and stir or mash until avocado is well coating in the wasabi mixture. Set aside.

Fill mason jar with slices of crab stick and cucumber. Place one fruit cup in the top of the jar and spoon in the avocado mixture. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).

Philadephia "Sushi" Masonable

This might be my favorite of the "Sushi" Masonables. I am a sucker for smoked salmon and cream cheese. In fact this combination would make a delicious appetizer for a party. It does take some patience to layer the cream cheese and wasabi. Make sure the cream cheese is softened to make it a bit easier to spread. This one does have a bit more wasabi but it is not too much, just stick to the one big bite rule and all the flavors will combine into a perfect bite.

Philadephia "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of smoked salmon
8 slices of English cucumber
2 oz. light cream cheese, softened
1/2 tsp. wasabi
1/4 tsp. light soy sauce
Furikake*

Directions

In a small bowl combine wasabi and soy. Mix until wasabi is dissolved. Set aside.

Fill mason jar with slices of salmon and cucumber. Place one fruit cup in the top of the jar and spoon in half of the cream cheese. Spread into a smooth flat layer. Top with wasabi soy mixture. Top with remaining cream cheese and spread smooth. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).

Miso Soup in a Jar

I love miso soup! I have been buying the instant packets for years. I just recently started making my own with instant dashi and miso paste. I usually make it in a mug under my keurig. Sometimes I include small cubes of tofu. But on this trip to the store they were out. It is still deliciously savory and warm. A perfect compliment to any of the "Sushi" Masonables.

Miso Soup in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3/4 tsp. miso
Tofu, finely diced (optional)
3/4 tsp. instant dashi
2" x 3" piece of Nori or Wakame, broken or sliced

Directions

Fill mason jar with miso and tofu if using. Place one fruit cup in the top of the jar and fill with dashi and nori. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve. To serve remove jar from refrigerator and let jar come to room temperature. This is very important you do not want to add hot water to a cold jar. It will break. Add contents of fruit cup to jar and cover with 8 oz. hot water stir to combine and dissolve the miso. You can place jar on a Keurig and run without a pod on the medium setting. Again stir to combine and dissolve the miso and enjoy!

Gyoza in a Jar

This Gyoza in a Jar made me want a bigger jar! In fact I think I am going to have to buy the pint and a half jars (24 oz) now. Just so I can pack more Gyoza. I love these little dumplings and that dipping sauce is AMAZING! I used frozen dumplings in a bag this time. But I think I am going to make some homemade real soon. I need a Gyoza jar for each day of the week. Really I DO!

Gyoza in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3 or 4 frozen or homemade dumplings
Sesame Soy Dipping Sauce*

Directions

Cook dumplings according to package directions. Place dumplings in jar. Place one fruit cup in the top of the jar and fill with dipping sauce. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made an individual serving of the sesame soy dipping sauce. I used 1 Tbsp. each soy sauce and rice vinegar, some green onion tops and just a smidge of all other ingredients. Many frozen dumplings come with a dipping sauce. If you are short on time feel free to add it to your fruit cup instead.

Salad Jar with Ginger Dressing

I always enjoy the salads at Japanese restaurants, it is definitely the dressings. You don't find ginger or miso dressing just any where. So I wanted to include a salad jar in the line up of sushi inspired jars. It turned out so good. The dressing is the star here as well. Check out the link below to the dressing I made. I love the tangy sweet flavor. Who knew ketchup, ginger and lemon played so nice together.

Salad Jar with Ginger Dressing

Serves 1

Supplies

1 wide mouth quart Mason jar
1 empty fruit cup

Ingredients

1/2 roma tomato, diced
1/4 cup cucumber, diced
2 Tbsp. shredded carrot
1 green onion, sliced
2 cups torn romaine lettuce
3 Tbsp. Ginger Dressing*

Directions

Layer mason jar with tomato, cucumber, carrot, green onion and lettuce. Fill the fruit cup with ginger dressing and place in the top of the jar. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made half a recipe of a ginger dressing I found on YouTube. But if you are pressed for time you can use any store bought Asian dressing.

Spicy Cucumber Tuna Salad Masonable

I can't believe I almost forgot to share this one with you. That would have been a complete shame. This is the second time I have made this salad. I normally make a mayo based spicy tuna salad. But this one might be a little better. It is so good! I have also made it with leftover salmon too. Just as yummy! I love the sweet mirin with the spicy sriracha. The cucumber adds a little crunch and the sesame oil and seeds gives it a nutty finish. It is such a light and fresh twist on tuna salad.

Spicy Cucumber Tuna Salad Masonable
Serves 1

Supplies

1 wide mouth half pint Mason jar
1 empty fruit cup

Ingredients

10 round rice crackers
5 oz. can light tuna in spring water, drained
1/2 cup cucumber, diced
1 green onion, sliced
2 tsp. mirin
1 tsp. sriracha
1/2 tsp. sesame oil
1 tsp. soy sauce
Black and white sesame seeds

Directions

In a small bowl combine tuna, cucumber, green onion, mirin, sriracha, sesame oil and soy. Stir until well combined. Fill mason jar with cucumber tuna mixture. Garnish with sesame seeds and a dot of sriracha. Place lid on top of the jar. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: The cucumbers in this salad will weep so if you want to make it a day or two in advance, leave the cucumber out. You can serve it similar to the California Sushi Masonable and slice the cucumbers.

Linking to:

Tumbleweed Contessa: What'd You Do This Weekend?

Stone Cottage Adventures: Tuesdays with a Twist Link Party

Men’s Club Coleslaw

My Dad has been a member of the Men's Club at church for many years. These special men from the church plan fundraising activities to do projects around the church. Most of the time the money is for materials and they provide the hard work and talent it takes to make the improvements. One of the fundraisers is an annual Chicken Char-broil. They start days in advance with prep work and then Sunday after church they sell plates with half a char-broiled chicken, dirty rice, coleslaw and a roll. I have always asked Dad how do they make the coleslaw? Can you get the recipe? See my family really doesn't have a coleslaw recipe to call it's own. So I would love to use the Men's Club recipe as our tradition. Dad says that he is usually doing other tasks but they make tubs of it at a time so he does not know the proportions. He said they use Miracle Whip, Wishbone Italian Dressing, sugar and garlic paste. They like to use the cross-cut cabbage because it is easier to get into the foam cups they serve it in. Well I have tried a number of times to make a small batch and failed. But I think I have finally got something delicious this time. This is not the official recipe of the Men's Club. It is my version. It has great garlic flavor which is unique in coleslaw. It is not too sweet, just right. I love how savory and how easy it is to prepare. I still hope to get the secret recipe one day. I just may have to volunteer to stir the tub in order to get it. In the meantime I am happy to use this as my recipe whenever coleslaw is in order. I hope you enjoy it too.

Men’s Club Coleslaw

Serves 6 to 8

Ingredients

1/2 cup Miracle Whip Salad Dressing

3 Tbsp. Wishbone Italian Dressing

3 Tbsp. sugar

1/2 tsp. kosher salt

1/8 tsp. black pepper

1 clove garlic, grated

16 oz. coleslaw mix (cross-cut if available)

Directions

Combine all ingredients except coleslaw mix in the bottom of a large salad bowl. Stir until combined well and sugar has dissolved. Stir in coleslaw mix until well covered with dressing. Served chilled.

Linking to:
Ms. enPlace: See Ya in the Gumbo
My Pinterventures: Summer Salads Party
Carole's Chatter: Food on Friday - Picnic Food

Cucumber Ranch Salsa

This is yet another recipe inspired by the WW recipe review board. At least two members posted reviews for Cucumber Salsa Salads. I tried both recipes and liked different things about each. One was cucumber heavy and used Rotel. One was heavy on fresh tomatoes but added onion, celery and cilantro. The is my version using my favorite ingredients from both. I loved the spice of the Rotel and the additional crunch from the celery and onions. I decided to use a more even balance of tomato to cucumber. And what would salsa be without cilantro? It is crunchy, fresh, bright and the ranch adds a mellow creaminess to the vinegar. I just love rice vinegar. It is mild and has just a hint of sweetness. This is great as a salsa but also makes a good side dish or salad. It is also great as a topping for salad, chicken, fish, shrimp or tacos. The Rotel is spicy so use mild it you don't like spicy foods. I use original Rotel and it is spicy but not painful. It has lingering heat. It was just perfect for dear sister and I. We enjoyed it on Ground Beef Chili Rellenos Tacos and as a side. I really enjoyed having this crunchy salsa in the refrigerator this week.

Cucumber Ranch Salsa

Makes about 8 cups

Ingredients

2 English cucumbers, chopped

2 tomatoes, chopped

1 Rotel tomatoes, drained

1/2 cup celery, diced

1/2 cup onion, diced

1 pkg dry Hidden Valley Ranch Dressing Mix

1/2 cup rice vinegar

3 - 4 stems cilantro, chopped

Directions

Mix dry dressing mix with rice vinegar, pour over veggies and let sit for at least 3 hours in refrigerator, stirring often. This keeps for many days and gets better as it sits.  

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd You Do This Weekend?
The Chicken Chick: Clever Chicks Blog Hop

California Roll Salad

I guess technically this could be considered a rice bowl or a salad. I just know it is delicious. I first saw this type of salad on the Weight Watchers recipe review board. I have seen many more recipes since then, everyone uniquely different. I have been making it my way, just for one a few years now. I have made it with both brown and white rice, both are great. I think my favorite part is the pickled ginger and cucumber. I just love that flavor combination. Just think of all the sushi combinations you could create into other salads. Switch the crab sticks for spicy tuna or salmon and you have another fresh exciting salad. This is a very fresh, cool meal for summer. I should know I have made two in the past two days. YUM! Time to make more rice.

California Roll Salad

Serves 1

Ingredients

1/2 cup pre-cooked or leftover rice

1 Tbsp. rice wine vinegar

1/2 tsp. sugar

1-1/2 tsp. low-sodium soy sauce

1/4 tsp wasabi powder

1-1/2 cups romaine lettuce, chopped

1 small carrot, cut into matchsticks

2-1/2" piece of English cucumber, cut into matchsticks

2 imitation crab sticks, sliced on the diagonal

1/2 medium avocado, sliced

1 Tbsp. pickled sliced ginger

2”x3” piece of toasted nori seaweed, julienned with scissors

1 tsp sesame seeds

Directions

Warm rice in the microwave for 1 minute. Mix vinegar and sugar together. Pour half of the vinegar and sugar mixture over rice. Stir to combine and fluff with a fork. Stir in soy sauce and wasabi powder to remaining vinegar mixture to make a dressing. Fill a salad bowl with lettuce, rice, carrots, cucumber, crab, avocado and ginger. Pour dressing over the top and garnish with nori and sesame seeds.

Linking to:
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Family Home and Life: Wow Us Wednesday
Carole's Chatter: Food on Fridays - Cucumber
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
My Pinterventures: Summer Salads Party

Three Bean Salad

Here is the first of many posts to come on what I have cooked with the fresh veggies from Ed Lester Farms. The first thing I did was roast the bunch of beets we brought home. Then I washed and put away all the veggies. I removed the greens from the beets and turnips; then chopped, blanched and froze them for a future Gumbo Vert. The snap beans were up next.

I bought a large handful maybe a large grab would be a better description of each snap bean they had to offer. They had green, yellow or wax, and blue lake snap beans. The blue lake were almost purple. I thought they would make a beautiful three bean salad. But guess what those blue beans turn green when you cook them! I did not know that. I guess I learned something new this week. They did however make a delicious salad. I have been making this recipe for years with can beans. It is one of Dad's favorite salads. I made this one sans (without) salt. I did not miss it at all. It was so good! I loved the fresh beans too. I blanched them before pouring the hot dressing over them so they had a great texture. Just a little softer than tender crisp. I will definitely make this salad from fresh snap beans again.

Oh! I almost forgot, dear sister bought some creole onions. I had never heard of such a thing. They look like little red onions maybe 2" or 2-1/2" in diameter. They were the perfect size for this salad. I normally use half of a red onion. Creole onions taste spicy not sweet. They wilted in the hot dressing and were just delicious. I really could not tell a difference between the creole onion and red onion. However I really loved there small size.

Three Bean Salad

Makes 12 to 14 servings 

Ingredients

1-1/2 to 2 lbs. fresh green, yellow and blue lake snap beans, trimmed
1 cup apple cider
1 creole onion, sliced in half moons (or half a red onion)
3/4 cup sugar (or Splenda)
1/2 cup canola oil
2 garlic gloves, minced
1/2 teaspoon salt, or to taste (omit for low sodium diet)
1/2 tsp. Cajun seasoning (click here for a no-salt recipe)
Freshly ground black pepper
2 Tbsp. flat-leaf parsley, minced

Directions

Bring a large pot of water to boil. Add green beans and blanch for 5 minutes. Remove and place in ice water to stop cooking. Drain and set aside.

In a large bowl, combine the beans and the onion. In a small saucepan, stir the sugar (or Splenda), vinegar, oil, garlic and salt together and then bring to a simmer. Pour the hot liquid over the beans. Season with salt (if using), pepper and parsley. Marinate the beans at room temperature for 1 hour, tossing several times. Refrigerate. Serve cold or at room temp. This keeps well in refrigerator.

Notes: This recipe is also great using canned beans. Try using one can each green beans, wax beans, kidney beans and/or garbanzo beans. I use 15 oz. cans drained.

Linking to:
The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Lori's Culinary Creations: Tickle My Tastebuds Tuesday
Family Home and Life: Wow Us Wednesday