Old Goat loves Caesar Salad. He could eat it every week! Thankfully, it’s very easy to make. All you need is some romaine lettuce, a few croutons, fresh parmesan cheese, et voilà! The secret is in the delicious dressing which in some fancy restaurants, is served with quite a bit of fanfare as the waiter expertly prepares your dressing tableside.
Traditionally, caesar dressing is made with raw egg yolks. But if you’re worried about the safety of using raw eggs, then this is the recipe for you! I started doing the dressing this way because there’s no raw egg in it. Instead it uses mayonnaise so it’s safe for the whole family.
CAESAR MAYONNAISE DRESSING
2 small garlic cloves, peeled and minced
¼ tsp. salt
1 tsp. anchovy paste
2 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated parmesan cheese
freshly ground black pepper, to taste
In a bowl, mash the minced garlic and salt together into a paste.
Add the rest of the ingredients.
Whisk all together until well combined.
Toss dressing with romaine lettuce.
NOTE: This dressing keeps well in the fridge for up to a week.
Summer is State Fair time in California. The State Fair makes me think of corn dogs. I love corn dogs. Corn dogs bring back warm, fuzzy memories of state fairs and carnivals past. There’s nothing like wandering around the fair taking in all the sights and smells with a corndog-on-a-stick smothered in mustard clutched in your hand.
I saw a recipe for mini corn dog muffins on the Kraft website and thought they looked like fun so I decided to try it. They turned out so good! The Kraft recipe has you poke a little cube of cheese into the muffin next to the hotdog. That actually sounds yummy to me too! I’m going to have to try that next time! I remember eating cheese dogs when I was a kid. A cheese dog was basically a hotdog-on-a-stick but with a log of gooey, melty cheese in place of the hotdog. They were oh-so-good!
If you can’t make it to the State Fair, give these tasty little muffins a try. They’re baked so they’re a healthier alternative to a deep-fried corn dog, but they’re every bit as nostalgic and addictive!
MINI CORN DOG MUFFINS
1 pkg. (15 oz.) cornbread muffin mix (I used Krusteaz)
6 beef hotdogs, each cut into 4 pieces (about 1-inch)
Preheat oven to 400ºF and grease 24 mini muffin cups.
Prepare cornbread muffin mix according to package directions.
Fill muffin cups half full with cornbread batter.
Push a piece of hotdog down center of batter in each cup.
Bake 10 minutes or until light golden brown.
Allow to cool for 5 minutes, then remove from muffin pan.