Last nights dinner makes it seem like I was busy in the kitchen for hours. When in fact I had dinner ready in less the 45 minutes.
This month the only activity I have with Allrecipe is to make faceless recipes. In other words recipes with out photo's. This is a favorite activity of all the ambassadors I am sure. We get to pick the recipes we want to do and do them at our own pace. Some people knock out dozens while others only get a few done and it is all good.I am so happy that we only have this activity this month because in 14 or so days I am Folk Fest bound and I am still dragging my butt from the Seattle trip.
Last night I was able to fit in a faceless recipe to my dinner menu in the form of salad dressing. I like the idea of the dressing and the flavor combination but this recipe needs tweaking. I myself will be substituting yogurt for the Mayonnaise and cutting back on the ground ginger a whole lot,or using fresh instead. As the recipe reads it is to thick I used vegetable broth last night to loosen it up. A foodie friend suggested rice wine vinegar I think next time I will try that.
Jesse's Ginger Salad Dressing
My main dish required no recipe I have been making this forever and I don't make it the same ever. It all depends on whats in the freezer and cupboards. The only thing that is always consistent is the beans always black beans. Even the rice is different at times white, brown, or wild. Last nights Dirty Rice contained White rice, spicy sausage,black beans and onion. This is such an easy dish to make. All you need to do is cook the rice as directed, brown or cook the meat you are using adding the onion to that and then throw the rice and beans into the skillet with the meat and heat completely through. In the blink of an eye dinner is ready.
Since dinner was so quick and easy I had a little time to think about dessert. I had leftover dough from the rustic pie crust. As I looked at the dough sitting on the shelf in the fridge begging to be used, a childhood memory came to mind of a treat Mom use to make. She just called it cinnamon dough and I always got to help make it with the left over pie dough. Some times we would make individual sized pastries and other times we made one big one. Last night I made the big one. I know most of you reading this already know how to make this little treat but I took the pictures so I am going to use them and show how to make Cinnamon Dough.
First get the dough to room temperature and soft enough to roll.
Roll out the dough and spread it with butter.
Sprinkle a mixture of cinnamon and sugar on the buttered dough. I use about 1 table spoon of cinnamon to about 3 tablespoons of sugar. You can mix it how you like to suit your taste buds.
Roll dough into a tube. At this point you can slice your tube or log into 2 inch or so pieces. Then place on cookie sheet and bake in a 400 oven until golden brown and cooked through.
Or roll your log into a snail shape and dust with some of your cinnamon mixture. Place on the cookie sheet and bake til golden brown.
Remove from the oven and let cool.
I served it with a dove ice cream bar. Cinnamon, chocolate, and vanilla ice cream what could be better.
In less then an hour I had a feast of flavors and happiness on my plate. "I love it when a plan comes together"