Bonefish Grill Citrus Herb Vinaigrette

January 2, 2009 at 1:04 am | Posted in Dressings, salads, Seasonings & Sauces, Yummy Veggies | 10 Comments

I am majorly slacking on this blog – so much is happening right now! Busy with the holidays, busy with my brother deploying to Iraq, etc., etc.  I am going to start slowly but surely trying to get back into the swing of things here though. 

My favorite salad dressings to use are the spray dressings – 1 calorie per squirt – can’t beat that!  And they actually taste good so double score!  However, sometimes I want something different and I’ll make my own dressing.  I always forget to post them, but this one is definitely worth posting.  One of our favorite chain restaurants in town is Bonefish Grill.  Yeah, I’m allergic to seafood but I still like other things on their menu (good wine list doesn’t hurt either!).  We love their salads that they serve and adore the dressing so I searched the net to see if I could find it and alas!  I did!  Thank you once again recipezaar!  🙂

If you want to make it exactly like the salad served at Bonefish then make this salad with fresh lettuce greens, artichoke hearts, feta cheese, pine nuts and tomato and olives if you choose.  I kind of threw together what I had in the house today.  Disclaimer – this dressing is NOT healthy but it’s oh so good for a special treat sometimes!!!  🙂

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Whisk everything in a bowl.

Microwave on high for one minute or until the mixture bubbles rapidly around the edge of the bowl.

Whisk for one minute until mixture forms an emulsion.

Cover and chill for one hour before serving.

This makes 1 and 1/4 cups following this exact recipe which is a lot because it doesn’t take much of this dressing (at least for me).

Pig Rating:  The Pig likes this dressing a lot – he said it tasted just like Bonefish’s.  YAY!

Mrs. Pig Rating:  I love this dressing!  Again, not healthy the way it’s made in this recipe so I only make it once every few months but it’s yummy when I do make it!  🙂


Angel Hair Pasta with Homemade Pesto

October 19, 2008 at 11:42 pm | Posted in pasta, Seasonings & Sauces | Leave a comment

I am a little bit behind in posting this, so I apologize.  This is one of the dishes that I made for my dinner party that I had recently (you know – the one where I wore my wedding dress?  Come on, that has now become legendary…ha!).  This is another recipe from my friend Andrea’s cooking class.  I don’t have the exact source, so I apologize for that, but she made this at her Tuscan class and I knew that I HAD to make it.  I love pesto and I had never made it homemade before so I figured now was a great time to try it out.  I wanted to try it before I served it to my guests so I spread some on a Triscuit cracker.  It didn’t disappoint even on a cracker!!! PS – this was my first time buying “expensive” cheese.  Who knew Parmesian -Reggiano  cost so much?!?  HA HA!

Recipe from Andrea:


1 clove garlic, peeled
1/4 cup pine nuts, toasted
2 ounces Parmigiano-Reggiano (about 1/2 cup), finely grated
1/2 teaspoon each kosher salt and freshly ground black pepper
2 (packed) cups fresh basil (I used a little less than this as I ran out…still really good though!)
1/2 cup extra-virgin olive oil

4 to 6 quarts water
1 tablespoon kosher salt
1 pound angel hair
Salt and pepper to taste
2 ounces Parmigiano-Reggiano, for garnish


1.  For the Pesto:  Combine the gralis, pine nuts, cheese, salt and pepper in the work bowl of a food processor; pulse to make a paste.  Add the basil, and pulse to combine.  With the motor running, slowly drizzle in the olive oil through the feed tube until it forms a smooth paste.
2.  Spoon the pesto into a storage container; press a piece of plastic wrap onto the surface of the pesto, then cover the container with a lid.  Place in refrigerator until needed.  Just before serving, stir to recombine and taste. (I made this the night before the dinner party to save on time and it was still fantastic)
3.  For the Pasta:  Place 4 – 6 quarts of water in an 8-quart stock pot.  Place over high heat and bring to a boil.  When the water begins to boil, add the kosher salt and bring back to the boil.  Add the pasta and immediately stir to separate the individual pieces.  The water should return to a boil very quickly. 
4.  Cook just until al dente.  Toss the pasta with the pesto, adding 1 tablespoon of pasta water at a time as needed to moisten. (You may not need to add pasta water at all).
5.  Distribute the pasta between four dishes.  Garnish with Parmigiano-Reggiano and serve immediately.

Mrs. Pig Rating:  YUUUUM!  This was so good – if you like pesto.  I really love it so I enjoyed this.  This recipe makes a lot though – probably enough for 6-8 people.  I had a ton leftover, but I will definitely make this one again!

Taco Seasoning

May 12, 2008 at 5:37 pm | Posted in Mexican food, Seasonings & Sauces | 3 Comments

Tacos are a staple in our house – Sheridan decided about a year ago that tacos are her favorite meal.  We all love tacos so I usually try to make them for her once a week.  It’s something I can make semi healthy, yet it’s good and the kids love it.  It’s a win-win!  I had been in the habit of just buying the taco kits at the store and my mom told me awhile back that it’s much healthier to make your own seasoning.  I finally decided to try it about a week ago and it is SO easy and so good!  I’ll never use the packets again.  This is good and it has way less sodium and less calories than the packets.

I found this easy recipe on


  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Directions

    In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

    This makes 10 servings.  I used 2 tablespoons in my taco meat (we use ground turkey)

    Pig Rating:  Pig didn’t even notice the difference – yay!  I love when I can make things healthier without him noticing.  LOL

    Mrs. Pig Rating:  This is easy, and yum!

    Little Pig Rating:  Neither of the kids noticed either – SCORE!

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