Wednesday, April 21, 2010

Yummy Creamy Lemon Dill Dressing and Homemade Bread Crumbs


Today is my sweet husband's birthday! I wish he wasn't out of town so I could be with him... I have to admit, I have only been married for 6 months, and it is hard to be by myself at night. I lived alone for 3 years and was almost never scared, now I have turned into a wuss! On the plus side I was able to make a protein-free dinner tonight!
At least I have some fun activities going on while he's away. Today I had lunch with a friend and we shopped up and down Main Street in Santa Monica. There were a few reasonably priced shops and I found some cute things! I had my Pilate's class tonight. It is going well, I can feel the burn! Tomorrow after work I have my first Junior League event. Then on Friday I pick up Jeffrey from the airport!
This is my 99th blog! I know what I am doing for my 100th blog and it make take a few days to put together, so excited about it though! A few weeks ago when Jeffrey and I had dinner at our friend Eleanor's house she made this salad and I HAD to know what she put in it. Try it it's divine!

Creamy Lemon Dill Dressing
Juice of 1/2 Lemon
1 Tb Greek Yogurt
1 Tb Olive Oil
Dash of Salt and Pepper
1 tsp chopped Dill
Your favorite lettuce - I mixed Arugula and a Spring Mix

Mix the lemon juice, yogurt, olive oil and salt and pepper in a bowl. Taste to see if you need more salt.


Use your kitchen scissors to finely cut the dill into the dressing.

Mix and you are ready.
Toss the dressing into the lettuce, you don't need anything else to make it taste good!
Tonight for my Protein-Free meal I made an artichoke and used this dressing to dip the artichoke leaves in. It was FABULOUS! I never thought I would find anything better than my lemon/parmesan dressing for artichokes and this equals it! Try it please!


Since I didn't have a whole Entree item for the blog I thought I would do two random small recipes and put them together for this post.
At Dream Dinners this month we have to slice Baguettes of bread for this Pecan Peach Carmel French Toast dish...sounds yummy huh! Anyways, the ends do not get used and so if one of us doesn't take them home they will get thrown away....I couldn't stand the idea, so I decided to make homemade breadcrumbs. On Martha Stewart's show she is always talking about how she makes homemade bread crumbs, so I wanted see if they taste better.


Homemade Bread Crumbs
Stale pieces of bread
seasonings of your choice, I used:
Seasoning Salt
Garlic Powder
Oregano





Heat your oven to 300 and cook bread for about 30 mins, check occasionally to make sure it isn't burning.



Remove bread and let cool.

Use a food processor to chop bread into crumbs.



Put bread crumbs in a bowl.

Stir 1 tsp salt, 1 tsp of oregano and a dash of garlic powder.


I used the bread crumbs to bread chicken that I soaked in buttermilk.
Bake chicken tenders on 375 for 25 mins.

They really tasted good! I highly recommend making your own...only if you have leftover bread, I wouldn't buy extra bread just to make bread crumbs.

Update!
My friend Megan had been making the lemon dill dressing lately with other herbs such as parsley and rosemary. I'm not a huge fan of parsley, but the rosemary sounds divine!

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