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Ina Garten Creamy Mustard Vinaigrette Recipe

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This Dijon mustard vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right. Ina Garten Creamy Honey Mustard Vinaigrette, our new favorite salad dressing.

Ina Garten Creamy Mustard Vinaigrette. A perfect blend of mustard and goodness.

This honey mustard vinaigrette recipe is a big-time family favorite for us. Predictable with vinegar, and bright Dijon mustard becomes sweet and tangy with the addition of honey.

The creamy factor is enhanced with an egg and the end result is a luscious, beautifully colored homemade vinaigrette that becomes irresistible.

Simple ingredients, simple in procedure, let’s take a look.

On Making Homemade Dressing

I hardly ever buy bottled dressings anymore.  Years ago, I discovered that one can lead a perfectly normal life without a bottle of  Wishbone in the refrigerator. 

Homemade dressings are so easy, so delicious and so fresh and most will keep in the fridge for about a week and sometimes longer.

One of my favorites is this Dijon Mustard vinaigrette that I watched Ina make one day.  We love this dressing.  Her recipe states that if you’re afraid of the raw egg,  just omit. 

I guess I’m not afraid of the raw egg. I always use very fresh organic eggs, purchased at Whole Foods. The vinegar tempers the egg as you whisk it all together. I just don’t think the recipe would be as creamy good without it.

Ina recipes are so reliable, you have to try Ina’s Gruyere, Arugula, Tomato and Onion Sliders. This is an OMG for sure.

Creamy Mustard Vinaigrette Recipe

I hope you give this Dijon Mustard Vinaigrette recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite creamy vinaigrette recipe, let me know, I’d love to give it a try.

More Homemade Vinaigrette Recipes

And if you’re salad lovers like us, don’t miss my Salad Category. You’ll find lots of salad side dishes and dressings. And you’ll find the most popular salad recipe on my site, 9 Secrets on How To Make A Remarkable Tossed Salad. Learn how to make a salad that tastes as good as you’ll find in a fancy restaurant.

Here’s Ina’s incredible Creamy Mustard Salad Dressing recipe. I hope you give it a try.

Dijon Vinaigrette on a leaf of Romaine Lettuce.
Print Recipe
5 from 2 votes

Ina Garten Creamy Dijon Vinaigrette

This Dijon mustard vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: French
Servings: 6
Calories: 173kcal
Author: Lea Ann Brown

Ingredients

  • 3 Tablespoons Champagne vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon minced fresh garlic
  • 1 extra-large egg yolk* at room temperature
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¼ tablespoon freshly ground black pepper
  • ½ cup good olive oil
  • Salad greens or mesclun mix for 6 to 8 people

Instructions

  • In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.

Nutrition

Calories: 173kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Calcium: 4mg | Iron: 1mg

Honey Mustard Vinaigrette … It’s What’s For Your Next Tossed Salad

Chipotle Peach Salsa Recipe

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Chipotle Peach Salsa. A very special spicy salsa for fresh peach season. The flavor is so addictive. Fresh tomatoes, juicy sweet peaches, sweet onion, cilantro and chipotle chiles. Everything you want in a robust salsa.

spicy peach salsa recipe served with tortilla chips

So What Makes This Spicy Peach Salsa So Good?

Lots of fresh chopped tomatoes, Chipotle Peppers, cilantro, sweet onion, lime juice and that all important splash of apple cider vinegar. The biggest reason: fresh juicy Colorado Peaches.

I received my case of Fresh Colorado Western Slope Peaches this week and have been enjoying every single sweet juicy peachy bite. 

For those of you who aren’t familiar with the state of Colorado, we live on the Eastern side of the Rocky Mountains, referred to as the front range.

Our Colorado peaches are grown in the western part of our state in the area of Palisade, Colorado near Grand Junction. The same area where our Colorado Wineries are located. We call this The Western Slope. And we call our peaches, Palisade peaches or Western Slope Peaches.

I call them “beyond exquisite”.

Hot days and cool nights give us exceptional fruit and some pretty decent wine if I don’t say so myself.

So, when there’s only two of us, how on earth do I manage to use up all of those peaches? One of my favorite way is to make this Spicy Peach Salsa Recipe.

This spicy peach salsa is not only delicious used as a typical salsa for dipping chips, but we love it over salmon fillets.

Spicy peach salsa served over a salmon fillet that's been seasoned with salt pepper and smoked paprika

The salmon fillets are simply seasoned with salt, pepper and smoked paprika. Roasted in the oven for 20 minutes at 400 degrees and you’ve got an easy and exciting main course salmon meal.

Pan seared pork chops with balsamic glaze and peach salsa.

This peach salsa also works very well with grilled pork. Seasoned with my Southwest Spice Blend and brushed with Balsamic Glaze Recipe, topped with a spoonful of my peach salsa recipe – delicious.

Spicy peach salsa on a dark gray plate served with tortilla chips and limes.

And of course, have some tortilla chips on hand. You’ll want to dip, dip and dip some more. And enjoy every beautiful fresh bite.

Spicy Peach Salsa Recipe

I hope you give this spicy peach salsa recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite fresh peach salsa recipe, let me know, I’d love to give it a try.

More Recipes with Fresh Peaches

More Salsa Recipes

And don’t miss the most popular salsa recipe on my site for Black Bean Corn Salsa Dip. It’s simply party perfect.

Love Mexican food as much as we do? Don’t miss my Category for Mexican Food Recipes. You’ll find lots of great recipes, including the most popular on my site for Mexican Casserole with Ground Beef and Corn Tortillas. It’s a crowd pleaser.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

spicy peach salsa recipe served with tortilla chips
Print Recipe
5 from 1 vote

Chipotle Peach Salsa

A traditional salsa made with peaches.
Prep Time20 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: Southwestern
Servings: 6
Calories: 51kcal
Author: Lea Ann Brown

Ingredients

  • 5 medium tomatoes chopped
  • 1 cup peaches heaping cup, peeled and diced
  • ½ sweet onion diced
  • 1 lime juiced
  • ¼ cup chopped cilantro
  • 1 Jalapeno chile seeded, veins removed and minced
  • 1 small poblano pepper roasted, minced
  • 2 chipotle chiles in adobo seeded and minced
  • 1 teaspoon adobo sauce from the can of chipotles in adobo
  • 1 garlic clove minced
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon apple cider vinegar

Instructions

  • In a medium bowl, combine all ingredients. Stir gently but well to combine. Will keep in the refrigerator for 1 week.

Nutrition

Calories: 51kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1269IU | Vitamin C: 26mg | Calcium: 19mg | Iron: 1mg

Spicy Peach Salsa Recipe …It’s What’s For An Appetizer

Homemade Snickerdoodle Ice Cream Recipe

By 2 Comments

This is a recipe for Snickerdoodle Ice Cream. An easy custard-style ice cream, made in an electric ice cream maker and loaded with vanilla and cinnamon flavors. Everything you love about snickerdoodle cookies in ice cream form.

The bird we didn't see - A Black Vulture

Two days ago, a Black Vulture was sighted at Castlewood Canyon State Park.

homemade snickerdoodle ice cream in a white bowl.

And then I made this Snickerdoodle Ice Cream ….

July 4, 2009.  This is a very rare bird for Colorado with only a handful of records over the years.  We got the phone call yesterday around noon, so we dropped everything and drove over with binoculars and dreams of adding a new bird for our Colorado State list. 

Believe me, we’ve seen plenty of Black Vultures in Florida and Texas, but none here.  After a couple hours of scanning the sky and searching through soaring Turkey Vultures, we left the canyon Black Vultureless so decided to be at the park again this morning.

We wanted to arrive before the temperatures heated up so we could be present for the big lift off. 

You see, vultures wait for the warming thermals before taking to the air.  Castlewood Canyon hosts a large number of roosting Turkey Vultures, it seems our guest Black Vulture has fallen in with a bad crowd.

There were about 16 of us at the Homestead parking lot.  After about an hour we decided to move South to the next parking lot for a better vantage point.  We enjoyed a singing Red-Eyed Vireo, many Bluebirds, lots of calling Spotted Towhees….no Black Vulture.  We stayed at the park from 8:30 – 11:00 scanning the sky, again sifting through Turkey Vulture after Turkey Vulture.  No Black Vulture.  At 11:30 as we were almost home, we got a phone call on my cell alerting us that the bird had been seen.  “We watched it for a good ten minutes”, said Steve. 

We didn’t turn around and head back, instead I made Snickerdoodle Ice Cream.  I mean com’on Black Vulture – I’ve got a National Holiday to celebrate.

Recipe for Homemade Snickerdoodle Ice Cream

I hope you give this homemade snickerdoodle ice cream recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite homemade ice cream recipe, let me know, I'd love to give it a try.

More Homemade Ice Cream Recipes

And if you’re looking for more dessert recipes, don’t miss my Dessert Category. You’ll find lots of great ideas for that sweet tooth. Including the most popular dessert recipe on my site for Cream Cheese Flan.

homemade snickerdoodle ice cream in a white bowl.
Print Recipe
5 from 1 vote

Snickerdoodle Ice Cream

An easy custard-style ice cream, made in an electric ice cream maker and loaded with vanilla and cinnamon flavors. Everything you love about snickerdoodle cookies in ice cream form.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Amerian
Servings: 7
Calories: 348kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup whole milk
  • ½ cup sugar
  • 4 egg yolks
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon

Instructions

  • Warm the milk in a small pan.  
  • Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to sugar mixture continuing to whisk.
  • Pour mixture back in the pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil! Let cool to room temperature add cream, vanilla and cinnamon. 
  • Chill overnight. Follow directions on ice cream maker for churning.

Nutrition

Calories: 348kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 208mg | Sodium: 46mg | Potassium: 108mg | Sugar: 16g | Vitamin A: 1205IU | Vitamin C: 0.4mg | Calcium: 103mg | Iron: 0.3mg

Here are some pictures from the missed Black Vulture Event:

Ira Sanders, Larry Modisett, Joe Roller birdwatching at Castlewood Canyon State Park for the Black Vulture
Male Yorkshire terrier standing in a red camping chair

We’ll try again tomorrow morning for the Black Vulture.

July 5, 2009.  We arrived at Homestead Parking lot in Castlewood Canyon at about 9:00.  Our location was to watch for from the parking lot.

Loch was stationed on the North end of the park, and Larry had climbed to the top of the ridge. So the wait began. 

Several of us present chatted about recent birding adventures, a Rose-breasted Grosbeak was seen, A Gray Catbird sang for us and finally the cell phone rang with news of the bird on the Southern horizon. 

Sure enough, we found the bird and watched it for a good ten minutes.   Third times a charm!

Orange Citrus Shrimp and Scallop Ceviche

By 3 Comments

Shrimp and scallops are gently poached and soaked in a lemon, lime, orange juice bath. The citrus flavors are outstanding in this Citrus Shrimp and Scallop Ceviche recipe.

Shrimp and Scallop ceviche served in a martini glass

What a way to kick off the 4th of July holiday!  We enjoyed a fabulous dinner last night, fresh, delicious, pretty and healthy.  Shrimp Ceviche and Salad.  

First of all let me say that my cilantro and parsley in my garden are now large enough to use.  I planted both by seed on May 10.  The silly wabbit ate my basil, so I had to purchase a fully grown plant to replace it.  It felt so good to walk out to the garden and pick fresh herbs to use in this meal.

We served this with a very chilled 2005 Chateau St. Jean Fume Blanc, Sonoma County.  We thought it was delicious with the meal.  Plus it looked so darn pretty!

What do we love about this recipe? The orange juice is a trick I learned at our favorite Mexican restaurant. I like that the small chunks of shrimp and scallops are poached for a couple of minutes before the citrus brine period. And of course serving it with tortilla chips.

Recipe for Shrimp and Scallop Ceviche

I hope you this shrimp ceviche recipe and try and if you do, please come back and give the recipe a star rating.

And if you have a favorite shrimp and scallop ceviche recipe, let me know, I’d love to give it a try.

You Might Also Like:

And if you’re looking for more seafood recipes, don’t miss my seafood category. You’ll find lots of great recipes including the most popular seafood recipe on my site for Heavenly Halibut.

Shrimp and Scallop ceviche served in a martini glass
Print Recipe
4.75 from 4 votes

Shrimp and Scallop Ceviche

Using orange juice as part of the citrus brine makes this our favorite ceviche recipe – ever!
Prep Time30 minutes
Cook Time2 minutes
Total Time32 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 4
Calories: 174kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup fresh squeezed orange juice
  • ½ cup fresh squeezed lemon juice
  • ¼ cup fresh squeezed lime juice
  • 2 cloves garlic minced
  • ⅛ teaspoon New Mexico Red Chile Powder or paprika
  • ¼ cup ketchup
  • 20 bay scallops
  • ½ medium Vidalia Onion finely chopped
  • 16 medium Shrimp peeled, deveined and tails removed
  • 1 green onion white and some of the green chopped
  • ½ jalapeno diced
  • 1 olive oil
  • ⅛ cup cilantro rough chopped
  • ¾ cup tomato diced
  • ½ avocado rough chopped
  • a couple dashes of hot sauce

Instructions

  • Add orange juice, lemon juice, lime juice, chile powder, ketchup and garlic to a medium saucepan and bring to a boil. Reduce heat, add shrimp and bay scallops; and let poach in liquid, about 2 minutes. Using a sieve, drain shrimp and scallops over a bowl and reserve juice mixture.
  • Chop shrimp to resemble the size of the scallops. Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes.
  • Add diced tomato, the onions, jalapeno pepper, cilantro, olive oil, and hot sauce to cooled mixture. Add chilled shrimp and scallops stirring well to coat. Let flavors marry in the refrigerator for up to two hours.
  • When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with plenty of juice in each glass.

Notes

You can also use sea scallops for this recipe. Just cut them into chunks the same size you you chop the shrimp.

Nutrition

Calories: 174kcal | Carbohydrates: 18g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 623mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 509IU | Vitamin C: 44mg | Calcium: 54mg | Iron: 1mg

BAM – YUMMO – FANTASTIC- BON APETITE and what ever else all of our celebrity chefs say – these ceviche recipes are all of that.

Shrimp and Scallop Ceviche …It’s What’s For Dinner

Camping Turquoise Lake Colorado Vacation

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Camping Turquoise Lake. Our weekend camping trip at Turquoise Lake in Colorado. Read all about Camping Turquoise Lake and the food that went along.

Camping at Turquoise Lake in Colorado. Sunset at Turquoise Lake

Sunset over Turquoise Lake. One of Colorado’s premier camping destinations. And our menu for camping food ideas.

Thursday, June 25:  We’ve been looking forward to and  planning for our first camping trip for weeks. Our plans were to head to Turquoise Lake early Friday morning with the car packed with camping food so we could eat well.

Where Is Turquoise Lake?

Picturesque Turquoise Lake is about 2 ½ hours west of Denver, near Leadville.  An every summer destination for us.

Where to Camp At Turquoise Lake

We’ve been camping at Turquoise Lake for 20 + years. Even though there are several camp ground available, we’ve always chosen Molly Brown. All campground choices are located in pristine Colorado forest settings. Molly Brown includes sites directly on the lake. We have camped at those sites, but it can be breezy and the cool air coming off Turquoise Lake can be chilling. Also the lake sites are very near the trail that leads around the lake. It can get busy at times. We like the upper loop sites, that are closest to the lower loop.

Campgrounds at Turquoise Lake include

  • Molly Brown
  • May Queen
  • Baby Doe
  • Tabor
  • Printer Boy

If you’re interesting in camping food ideas, you’ll find some great ideas in this post.

May Queen Campground Turquoise Lake Colorado near Leadville.

Hiking Turquoise Lake

We love the trails for hiking, and the area is unique to add a couple of birds to our year list.  Most years we find a  Fox Sparrow in a marshy area on the North side of the lake and regular campground flyovers of Red Crossbills are always a treat. This photo is taken from the May Queen Campground, a great spot for bird watching at Turquoise Lake.

A short drive from Turquoise Lake, on Half Moon Road, you’ll find an extremely popular trail heads for Mt. Massive and Mt. Elbert.

Camping Food Ideas for 2 Days, 2 People

A carefully planned menu, a couple of hours of pre-cooking at home, makes camping meals a breeze. Let’s take a look:

Hiking around Turquoise Lake can bring you jaw dropping views.

Easy hiking trails around Turquoise Lake bring beautiful views of our Rocky Mountains.

Friday:  June 26:  Frolicking in our beautiful majestic Rocky Mountains means building big appetites. The tent is up, a long hike under our belts and settling into our camp chairs looking at the view over the lake with Mt. Massive as a back drop. (pictured above) It’s time for a glass of wine and dinner.

Friday evening’s plans were for this easy recipe for Sirloin Steak Kabobs.  I purchased a good quality sirloin steak at Whole Foods, cubed the steak and prepared the killer marinade.

EASY to transport to the camping site. Just pack the steak cubes in a large zip lock baggie and let it steep in the wonderful flavors until ready to cook. I also pre-cubed some orange bell pepper and cut some green onions. Those can travel together in a smaller baggie. Save some of the pieces of vegetables for a side salad to go with the kabobs. When you’re ready to cook, just skewer and cook over the open fire or grill.

Prepackaged salads are wonderful for camping.  I packed a bottle of purchased Italian Dressing, packed a tomato and used some of the bell pepper and onion chunks.  Voila a delicious and easy salad for a side dish.

A can of Black Beans with Jalapenos makes a very easy side dish. Just make sure you’ve packed a can opener.

I know, I know, none of it really goes together; curried beef kabobs, Italian style-salad and Mexican beans, but hey we’re camping and it was delicious. We enjoyed a bottle of Snoqualmie Merlot.   Serves 2 🙂

Tent Camping Breakfast 

Saturday, June 27:  Plans for Saturday breakfast are Biscuits and Gravy.  Again, preparation at home makes this an easy meal at the campsite.  I purchased slices of smoked bacon at the meat counter at Whole Foods, one breakfast sausage patty, one chicken cutlet and a package of cream biscuits.

I fried the bacon at home and placed in a plastic bag to transport in the cooler.  With a tablespoon of the bacon drippings, I made a creamy gravy.  I like to use canning jars to transport food in the cooler.  I fried the sausage in a separate pan to crumble into the gravy.  Whole Foods sausage just doesn’t produce enough fat to make a gravy, but sure does add flavor when tossed in.  At the campsite flour and cut the chicken in half.  Sautee the chicken cutlets in olive oil.  Heat the gravy.  Half the biscuits and layer with a chicken cutlet, a couple slices of bacon, plenty of gravy and serve open faced with a nice helping of colorful organic berries also purchased at Whole Foods.  Not to worry, a long hike will ease the guilt.  🙂

Picnic Camping Lunch

Since we devoured such a large and heavy breakfast, I planned for a light lunch.  We shared a Club Sandwich.  From the deli counter at Whole Foods, I packed some shaved ham and turkey, an avocado and tomato to slice and had already pre-cooked a few slices of bacon.  On your favorite whole grain bread spread some mayonnaise add slices of ham and turkey, top with some sliced avocado and tomato.  At this point pepper the avocado and tomato and then sprinkle with some Italian Dressing.  Top with bacon and place the top piece of bread.  Slice sandwich in half and serve with an assortment of  Whole Foods olives from the olive bar.  We never leave home without them.  Quick, easy and healthy.

Whole Foods had some great looking apricots, so I halved one and served it on the side.

Tent Camping Dinner, Night 2

Saturday Night Dinner is Spaghetti,  a camping food tradition for us. I always make my own Marinara Sauce  in advance at home.  If you don’t make your own sauce, grab a jar of your favorite at the store.  Serve with the remaining salad that you tossed together for last night’s meal and you’ve got an easy camping dinner.

We usually break down camp on Sunday morning to get a head start back to Denver.  I-70 traffic becomes quite heavy in the afternoon.  Breakfast was granola, yogart and berries.

Grocery List, camping for two. 2 days:

Meat:

  • 1 pound sirloin steak
  • 6 slices bacon (half for breakfast sandwich and half for lunch sandwich)
  • 1 round breakfast sausage patty
  • ¼ pound shaved deli ham
  • ¼ pound shaved deli turkey
  • 1 chicken cutlet

Produce:

  • 1 large orange bell pepper (half for kabobs and half for salad)
  • 1 bunch green onions (half for kabobs and half for salad)
  • several button mushrooms
  • 2 tomatoes (1 for salad and 1 for lunch sandwich)
  • 2 avocado (1 for salad, 1 for sandwich)
  • package of mixed berries
  • 1 package salad greens

Other:

  • A loaf of whole wheat bread
  • A package of pre-made biscuits. Or a tube of biscuits to bake before you leave
  • 1 package spaghetti
  • 1 jar spaghetti sauce
  • 1 jar Italian dressing (for salad and for lunch sandwich)
  • Parmesan cheese
  • Mayonnaise
  • Container of mixed olives
  • Oil for frying
  • granola
  • yogurt