Rice Wine Mayo

You know what doesn't look pretty in pictures? Mayo. It's easily my favorite condiment/dip/dressing for any and all occasions. Once I discovered homemade mayo with rice wine vinegar, we stopped buying mayo and only eat the home made.

#30: Rice Wine Mayo

2 egg yolks
1/4 c rice wine vinegar
1 tsp salt, pepper, garlic powder
1 tbs homemade mustard (or other whole grain)
1 c olive oil (or more, as needed)

I make my mayo in the wide mouth Ball jars, into which my stick blender fits perfectly. It;s a KitchenAid (in Green Apple, to match everything else in my kitchen!)

Toss in all the ingredients except the oil and blend. Then, while blending, slowly add the oil until the mayo is the consistency that you like.

Warm Blueberry Sauce

4 c frozen blueberries

1/2 c sugar

Warm berries on medium heat until softened. Add sugar and cook until juices run out of the berries. Stir occasionally. Pile on waffles, pancakes, and yogurt.

Turkey Bacon in the Oven

I make this nearly every weekend.  The bacon is great with eggs or pancakes, and the leftovers are great in salads or soups throughout the rest of the week.

1 package of turkey bacon

Preheat oven to 325F.  Lay bacon slides on a cookie sheet with rims, or a jelly roll pan, with the sides barely overlapping.  Cook 30-40 minutes, checking often.  Remove when they're as crisp as you like them.  Drain on a wire rack.

Burger/Meatloaf Base

I often mix this together to punch up the taste and texture of ground turkey, while making the ground beef a little healthier.  The oats help the whole things stick together, whether for burgers, meatloaf, or meatballs.

1 lb ground beef
1 lb ground turkey
1 tbs garlic salt
2 eggs
¼ c processed oats
2 tbs beef demi glace


Whip eggs with a fork. Mix in the rest of the ingredients by hand. It's squishy, but it's the best way to get it done!

Basic Grilled Pork

4 Pork loins (We get the super thick kind from Costco and cut them in half)
Salt and pepper
Grill 10 minutes, flipping halfway through

Soy Poached Chicken

2 pounds chicken breasts
3 c water
1/3 c dark soy sauce(recipe called for ¾ c, but we were short)
1/3 c Chinese black vinegar
4 tbs chopped ginger
4 large garlic cloves
4 tbs lemon juice
1 tsp sesame oil
¼ tsp hot chile flakes

Simmer liquid ingredients. Add chicken breasts and simmer gently for 6-8 mins. Turn off heat and let stand for at least 30 mins. This chicken came out a bit dry and not as flavorful as I like. Might be worth trying again.

This was from John Ash's book.

Sauteed Chicken

4 individually frozen chicken breasts, not thawed
3 tbs Montreal Chicken seasoning
1 tbs garlic salt

Slice and season with oil and seasoning. Sauté on medium high heat until cooked through.

(#3 of 2010-2011)

Baked Chicken

4 individually frozen chicken breasts, not thawed
Olive oil
3 tbs Montreal chicken seasoning

Season and bBake at 350 for an hour.

This is the basis for so many of my recipes!

(#2 of 2010-2011)