This. Dip. Is. Amazing. You will never want to use ranch again! Tzatziki sauce either. It’s great with veggies, all kinds of meat, over rice, with chips… pretty much anything you can think of. And if you just add some vinegar it would make a wonderfully creamy salad dressing. You will be eating this by the spoonful and licking the bowl (both of which have been done)!
I made this dip for the first time this weekend, in a gigantic sized batch. This recipe should give you similar results on a smaller scale!
*Please note that this dip is best if made at least one day before serving. The first time I made it I kept adding lime juice and salt, trying to get it to taste like something other than mayo. I put it in the fridge without really being happy with the flavor – but the next day it was wonderful!
For dinner tonight I just thickened up last nights beef stew by throwing in a couple handfuls of flour as I reheated it. Then I made some easy cheddar biscuits that I baked in a dutch oven on top of my beef “stew” – to create an instant… Beef Pot-Pie!
Combine first four ingredients in a medium/large bowl.
With a pastry blender or two knives, cut in butter and cheddar.
Pour in milk and stir together until just blended.
Lightly flour cutting board or clean counter and gently roll out dough to desired thickness.
Cut dough to desired size and place on a greased baking sheet.
Bake for 20 minutes or until golden brown on top and done inside.
(I pretty much just tore pieces of dough off and flattened them into biscuit shapes that mostly fit together to cover the pot-pie. Then I baked the whole thing in the oven at 400 for about half an hour. So that’s an option too.)
Everyone loved this impromptu pot-pie!
This ends the Feed the Family Challenge. My dad is home now so he and Rosie will be taking care of feeding the kids tomorrow! Rosie has plans for breakfast that involve using up a bunch of frozen berries and some spinach…
Keep an eye out for my next “mini series” – Why Fat IS Good For You!
Now – I know pancakes aren’t very earth-shatteringly original, and they don’t use up anything in the freezer (unless you’re my friend Sue – in which case your freezer is full of different kinds of flour), but the kids loved them! After I’d cooked up about half of the batter, I decided I should be “makin’ banana pancakes”. Nothing beats banana pancakes with home-made strawberry jelly!
I love this dish! It’s simple to make and will easily feed a lot of people. This meal is almost as good as Mac n’ Cheese in the comfort-food-department. Although I’ve made this dish dozens of times – I apparently never took a picture of it.
I love this salad! It’s full of protein, fresh veggies and delicious Asian flavors. This is another recipe from the previously mentioned Thai cook book. I normally leave a few ingredients out but I’ve italicized the adjustments I made so you can see all of the options! (Update: If you are following the Trim Healthy Mama plan, Shirataki noodles would be the perfect replacement for the rice noodles!)