Creamy Caesar Dressing

Creamy Caesar Dressing

by Pam on March 4, 2013

I found this recipe on Skinnytaste[1] and couldn’t wait to make it. I never make Caesar salads because they are so unhealthy but this recipe gives you all the Caesar salad flavor but without any of the guilt. I adapted the recipe a bit by adding some Worcestershire sauce, black pepper,  and extra garlic. This creamy dressing has a ton of flavor and it was super simple to make. I loved how tangy and garlicky it was. This will be a regular on my table from now on.

Combine the cheese, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, freshly cracked black pepper, to taste, and anchovies in a small bowl. Mix with an immersion blender until well combined. Add the oil and Greek yogurt and mix with the immersion blender until creamy and smooth. Taste and re-season with freshly cracked pepper, if needed. Enjoy.



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Creamy Caesar Dressing




Yield: 3/4 cup

Prep Time: 5 min.

Total Time: 5 min.


1/3 cup of grated Parmesan cheese
1/4 cup of fresh lemon juice
2 cloves of garlic, minced
1/2 tsp Dijon mustard
Dash of Worcestershire Sauce
Freshly cracked pepper, to taste
2 anchovy fillets
1 tbsp olive oil
5 tbsp non fat plain Greek yogurt


Ingredients:


Directions:

Combine the cheese, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, freshly cracked black pepper, to taste, and anchovies in a small bowl. Mix with an immersion blender until well combined. Add the oil and Greek yogurt and mix with the immersion blender until creamy and smooth. Taste and re-season with freshly cracked pepper, if needed. Enjoy.



 

References

  1. ^ Skinnytaste (www.skinnytaste.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Top chicken recipes for March

We have so many delicious and tasty recipes here at goodtoknow that sometimes it’s hard to choose which one to make. Every month we round-up the top chicken recipes, as voted by you, and pop them all in one place to make deciding what to have for dinner that little bit easier.

From speedy chicken pasta as a mid-week meal to a whole roast chicken for a family-sized Sunday lunch, chicken is the perfect meat to have come rain or shine. It can be barbecued, fried, grilled and roasted.

Chicken thighs and chicken wings are much cheaper cuts of the bird to buy and sometimes even buying a whole chicken and jointing the meat yourself is another way of saving money too.

Packed full of protein that is sure to keep you fuller for longer, it’s no wonder chicken is always on the menu come lunch or dinner. Chicken kebabs, stuffed chicken breasts and creamy chicken bake are just a handful of simple and tasty recipes that have made our top 20 this March.

So if you’re in need of some inspiration, have a browse through and don’t forget to save any that take your fancy or that you’d like to try cooking yourself sometime with your very own online recipe book. Happy cooking!

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve this over brown basmati rice to soak up the broth.

I’ve been busy working on my cookbook, so I thought it would be a good idea to highlight this recipe from the archives. This is one of my favorite shrimp dishes, and perfect if you’re observing Lent.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
gordon-ramsay-recipe.com

Servings: 4 • Serving Size: 1/4 • Old Points: 6 • Weight Watchers Points+: 6

Calories: 272.5 • Fat: 10 • Carbs: 14Fiber: 3 • Sugar: 4 • Protein: 31

Ingredients:

  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)*
  • 1/2 lime, squeezed

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

Adapted from Fine Cooking[1]

References

  1. ^ Fine Cooking (www.finecooking.com)

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