Authentic Caesar Dressing

Authentic Caesar Dressing is rich creamy and so much better homemade than from a jar. You are going to love how simple this really is and the savory flavor is going to WOW you! It will Change the way you eat anything Caesar forever!

Dressing is one of the best ways to add flavor, you can put dressings on so many things besides salad too. Try these dressings on what ever you desire, from chicken, to wraps, and marinades. Greek Salad Dressing, Avocado Ranch Dressing, and Cilantro Lime Dressing.

Authentic Caesar Salad Dressing

Now I know what you might be thinking…Anchovies? Gross! But trust me the only way to really get that incredible authentic Caesar flavor is to use Anchovies. They provide that briny blast of goodness and that rich umami flavor. Umami literally means pleasant savory taste, which is exactly what the anchovies provide. You don’t want to leave it out.

This is luscious, velvety smooth and tangy. It will really elevate your Caesar recipes. Knowing what’s in your dressing always brings peace of mind too. It’s so easy to throw together, you won’t buy from the store again.

Caesar Dressing Ingredients:

This is so good you’ll want to keep these ingredients on hand.

• Anchovies in oil– Don’t be scared of anchovies, they are the authentic impeccable umami flavor of Caesar dressing. It’s a must have. Don’t worry it won’t be fishy. You can do this!
• Garlic Cloves-Fresh garlic will give the best flavor.
• Lemon Juice-recommend fresh lemon juice but if you don’t have it lemon juice from a bottle will work
• Dijon Mustard-It’s another essential ingredient to giving the dressing it’s classic flavor.
• Olive Oil– Olive oil mixes smoothly in dressings.
• Parmesan Cheese-Use grated parmesan for easy mixing.
• Pepper-Add just to taste

Making Authentic Dressing:

So simple to throw together. Seriously!

1. In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the Dijon mustard, olive oil and parmesan cheese. Again pulse until smooth.

Tips for the Best Caesar Dressing:

• Anchovies– These are usually found in the canned fish aisle of your store and sold in glass jars or flat tins. If you don’t really want to use the fillet you can sub for anchovy paste. 1 anchovy fillet equals 1/2 teaspoon of anchovy paste. It will give a slightly different flavor, but still works.
• Capers– Still can’t do the anchovies? You can use capers instead, still not quite the same flavor but it will work. Start with 2 Tablespoons of capers and a splash of Worcestershire Sauce. Add more to taste.
• Egg Yolks– If you are worried about the raw egg or you’re pregnant be sure to use pasteurized eggs or you can use mayonnaise.  Substitute 1 Tablespoon of mayo fo reach egg yolk.

Storing Salad Dressing:

• Fridge– Because of the egg yolk in this dressing it needs to be refrigerated immediately if not using right away. This will keep up to 3 days.

Recipes to Use with this Amazing Dressing:

This can be use on anything Caesar related or get creative and use it where ever you crave this tasty dressing!

• Grilled Chicken Caesar Avocado Salad
• Chicken Caesar Salad Wraps
• Grilled Caesar Salad
• Chicken Caesar Pasta Salad
• Slow Cooker Chicken Caesar Sandwiches

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Authentic Caesar Dressing

Authentic Caesar Dressing is rich creamy and so much better homemade than from a jar. You are going to love how simple this really is and the savory flavor is going to WOW you! It will Change the way you eat anything Caesar forever!

Course Dressing, Sauce

Cuisine American, Greek

Keyword authentic caesar dressing, caesar dressinig

Prep Time 15 minutes

Total Time 15 minutes

Servings 32 Tablespoons

Calories 42kcal

Author Alyssa Rivers

Ingredients

• 6 anchovies in oil
• 2 egg yolks*
• 3 garlic cloves
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard
• 1/2 cup olive oil
• 1/2 cup parmesan cheese grated

Instructions

• In a food processor add the anchovies, egg yolks, garlic and lemon juice. Pulse until smooth and creamy. Add in the dijon mustard, olive oil and parmesan cheese. Continue to pulse until smooth.

Notes

*If you don't want to use raw eggs, greek yogurt or mayonnaise is a good substitute.

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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The Best Homemade Croutons

Crunchy, perfectly seasoned and addicting, these Homemade Croutons are the Best. After you see how easy and simple it is you’ll never buy store croutons again. They will crunch, but then melt in your mouth. You will want to make salad or soup just to eat these.

Croutons are the perfect toppers for almost anything. Try them on this Classic Caesar Salad with Asiago Dressing, or Avocado Chicken Bacon Chopped Salad  with a creamy Basil Dressing, And don’t forget soups,  I love them on this Fire Roasted Tomato and Creamy Tomato Tortellini Soup.

The Best Homemade Croutons

Seriously these are so good, it’s hard not to eat them all right from the oven. They’re a light crispy crunch unlike the store bought ones that are so rock hard and dry they can break your teeth if you aren’t careful. The seasonings are divine and just right and you can vary them to your liking or needs. You’ll start buying bread just to make these!

The best part is how easy it is. You’ll wonder why you hadn’t tried them before, and you’ll never go back to buying them, it’s just that simple. Plus the aroma they fill your home with is enough to make them on a daily basis. Super easy, super delicious, what’s not to love.

Crouton Ingredients:

Not very many ingredients, but so amazing.

• Loaf Crusty French Bread– Or bread of your choosing
• Olive Oil– Can substitute butter or Avocado oil.
• Italian Seasoning– It’s all the best herbs in one bottle
• Parmesan Cheese– Finely grated adheres best to the bread.

How to Make Italian Croutons:

So quick on the prep, you’ll make these in no time.

1. Preheat– Preheat oven to 400 degrees
2. Cut and Mix– Cut the loaf into bite sized cubes. Drizzle with olive oil and toss till thoroughly coated. Sprinkle on the seasoning and cheese and toss again.
3. Bake– Spread on a large baking sheet in a single layer. Bake for 10-15 minutes till golden brown.

Tips and Variations for Crunchy Croutons:

• Bread– Using a hearty crusty loaf is important. The airy insides allow air to circulate and you end up with a perfect soft- crisped texture. Sourdough, French, Ciabatta, or any hearty sturdy loaf will do.
• Fresh vs Old- Either can be used successfully. Old staler bread will cook faster, fresh has more moisture so will take a little longer.
• Cutting-You can cut or tear the loaf into bite sized pieces, just keep the size uniform to bake at an even rate.
• Seasonings– Get creative here. Add garlic powder or garlic salt. Add different herbs, marjoram, thyme, rosemary, or parsley. For heat try chili powder, paprika, and cumin.  For a nice kick use ranch dressing powder. Or just add salt and pepper.
• Cheese– Any hard cheese you can finely grate will work.
• Stove Top– Need to do these on the stove top? Melt 4 Tablespoons of butter in a skillet on medium heat. Add the unseasoned and unoiled bread to the pan stir to coat. Add the seasonings, and toss. Let sit and brown, stirring every 2-3 minutes till toasty golden brown. About 10 minutes.

Storing Homemade Croutons:

•  Storage– Croutons keep beautifully if you follow a few guidelines. The drier the croutons the longer they’ll keep. Moisture will cause mold, so if you want to keep these for more than a week, bake till completely dehydrated. Cool the croutons completely before storing in an airtight container for up to  2 weeks.

Recipes to Top with Croutons!

• Slow Cooker Butternut Soup
• Tomato Basil Soup
• Creamy Pumpkin Soup
• Grilled Caesar Salad
• Greek Salad with the Best Dressing

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Croutons

Crunchy, perfectly seasoned and addicting, these Homemade Croutons are the Best. After you see how easy and simple it is you'll never buy store croutons again. They will crunch, but then melt in your mouth. You will want to make salad or soup just to eat these.

Course Bread

Cuisine American

Keyword croutons

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 Cups

Calories 179kcal

Author Alyssa Rivers

Ingredients

• 1 loaf crusty French bread or bread of choice
• 1/2 cup olive oil
• 1 Tablespoon Italian seasoning
• 1/4 cup grated parmesan

Instructions

• Preheat oven to 400 degrees. Slice bread into one inch cubes. Add to a medium sized bowl. Drizzle with olive oil and toss until coated. Add Italian seasoning and parmesan cheese and toss to coat.
• Spread evenly onto a baking sheet. Bake for 10-15 minutes until bread is toasted and golden brown.

Nutrition

Calories: 179kcal | Carbohydrates: 1g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 64mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 60mg | Iron: 1mg

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Philly Cheesesteak Egg Rolls

Tender meat, sautéed peppers and onions is smothered with cheese and wrapped in egg roll wrappers and fried to perfection in these Philly Cheesesteak Egg Rolls. This is going to be your go to appetizer or snack when you want to impress without a lot of stress.

Using egg roll wrappers is super simple and easy. You’ll be inspired to try it in these other recipes. The Best Avocado Egg Rolls, Southwest Chicken Egg Rolls, and Homemade Egg Rolls. 

Philly Cheesesteak Egg Rolls

Traditional Philly Cheese Steak stuffed into egg roll wrappers is an easy to eat finger food that is a delicious addition to any appetizer board. It’s also hearty enough to be a meal almost on its own. It’s ooey  and gooey and tender on the inside and crispy and delicate on the outside.

I love how these are so different from your traditional egg rolls, it’s a wonderous super tasty surprise. Everyone loves them. Take them to your next tailgate, holiday party or any occasion, they’ll be the first to be devoured.

Cheesesteak Egg Roll Ingredients:

You can find all of these ingredients in your local grocery store.

• Oil– Enough oil for frying, peanut oil is the best for frying
• Oil– Olive oil for sautéing
• Green Pepper-Sliced thin
• Onion-Sliced the same thickness as the peppers
• Sirloin Steak- Thinly sliced
• Monterey Jack Cheese-Shred your own cheese to avoid the anti caking agents that keep it from melting.
• Beef Broth– You only need half a cup so reserve the rest for another recipe
• Steak Sauce- Adds richness and a deep beefy flavor to the mixture
• Egg Roll Wrappers- I can find these usually in the produce area in the refrigerated section

Making Egg Rolls!

Simple yet so scrumptious!!

1. Heat- In a medium sized skillet heat about 1/2 inch of frying oil to 350 degrees
2. Sauté-In a separate large skillet heat the olive oil and sauté the pepper and onion till almost tender and move to the side. Add the steak to the center and cook till no longer pink.
3. Simmer-Add the beef broth, steak sauce and salt and pepper to taste. Let it simmer for a few minutes and then remove from heat and let cool.
4. Assemble-Place the a scoop in the center of each egg roll and top with cheese. Fold and seal with a bit of water.
5. Fry-Add the egg rolls to the hot oil and fry for 2-3 minutes till golden brown. Remove and drain.

Tips for the Best Philly Egg Rolls:

• Steak– Rib eye or flank steak can also be used. Even ground hamburger works. Cut your steak into bite sized pieces for easier eating and filling.
• Cheese– Trade out the Monterey jack with provolone slices, swiss or spice it up with pepper jack cheese.
• Peppers and Onions– Power up the color and use red, yellow or orange peppers, try using a red onion, chop them into bite sized pieces for easier eating.
• Wrappers– Don’t be nervous about folding your egg rolls. There are usually directions on the back of the package. Make sure you use a bit of water on the edges to seal them good.
• Sauce-These are ideal for dipping. There are endless possibilities. Try  your favorite cheese sauce, Ranch Dressing, Horseradish sauce, or BBQ sauce.

Baking and Storing Egg Rolls:

• Baking– Don’t want to fry them? You can bake them. Preheat oven to 425 degrees. Place egg rolls seam side down on a baking sheet so that they are not touching.  Spray the egg roll with nonstick cooking spray. Bake for 10-15 minutes till golden flipping 2-3 times while baking. If you want extra crispiness broil for one minute on each side.
•  Storing- Egg rolls are best eaten fresh from the fryer while they are still crispy but you can reheat leftovers. Egg rolls will keep about 2-3 days in the fridge. When ready to reheat,  place in a single layer on a baking sheet and bake for 15-20 minutes at 350 degrees. They’ll be tasty, just not as crispy.

More Amazing Appetizer Recipes

• Pretzel Bites
• Cream Cheese Wontons
• The Best Crispy Fried Pickles
• Chili’s Copycat Skillet Queso
• Crispy Potato Skins

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Philly Cheesesteak Egg Rolls

Tender meat, sautéed peppers and onions is smothered with cheese and wrapped in egg roll wrappers and fried to perfection in these Philly Cheesesteak Egg Rolls. This is going to be your go to appetizer or snack when you want to impress without a lot of stress.

Course Appetizer, Dinner, Snack

Cuisine American

Keyword philly cheesesteak egg rolls

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 Egg Rolls

Calories 70kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• 1 Tablespoon Olive Oil
• 1 green bell pepper sliced
• 1 onion sliced sliced
• 1/2 pound sirloin steak (thinly sliced)
• 1/2 cup monetary jack cheese
• 1/2 cup beef broth
• 1/4 cup steak sauce
• salt and pepper
• 6 to 8 egg roll wrappers

Instructions

• In a medium sized skillet heat about 1/2 inch of frying oil to 350 degrees
• In a separate large skillet heat the olive oil and sauté the pepper and onion till almost tender and move to the side. Add the steak to the center and cook till no longer pink.
• Add the cheese, beef broth, steak sauce and salt and pepper to taste. Let it simmer for a few minutes and then remove from heat and let cool.
• Place a scoop in the center of each egg roll and top with cheese. Fold and seal with a bit of water.
• Add the egg rolls to the hot oil and fry for 2-3 minutes till golden brown. Remove and drain.

Nutrition

Calories: 70kcal | Carbohydrates: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 194mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg

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Easy Homemade Tomato Sauce

Easy Homemade Tomato Sauce. This quick and easy recipe uses minimal ingredients that you most likely have in your pantry! Simmer slowly to make a thick, flavorful sauce that is perfect for smothering noodles, or using on a pizza.

This sauce is thick and hearty, loaded up with chunks of tomato and herbs. Made with canned San Marzano tomatoes, this easy to make sauce is perfect for your next dish of spaghetti and meatballs, or using on your own pizza (try this skillet pizza or this grilled pizza recipe!)

Homemade Tomato Sauce

There is nothing better than sitting down to a huge plate of pasta! Especially when that pasta is smothered in a homemade tomato sauce. This sauce is quick and easy to make thanks to using canned whole tomatoes that have already been peeled. Of course you can substitute fresh tomatoes in this recipe if desired. Thanks to slow simmering the sauce, the tomatoes break down over time creating a wonderful thick sauce full of texture with bits of tomato. Season the sauce with dried or fresh herbs if you have some on hand. This sauce is so easy to customize to create it perfect for you and your family.

How to Make Tomato Sauce: 

1. Dice and saute the onion. After the onion is softened, add the garlic and cook an additional 30 seconds just until it’s fragrant. 
2. Add in the tomatoes, salt and dried herbs. Stir and bring the sauce to a simmer. Cover and let sauce cook for 2-3 hours. This will allow the tomatoes to break down creating a nice thick sauce. 
3. If needed or desired you can create a smoother sauce by using an immersion blender or blending the sauce in a food processor. Always be careful when transferring hot liquids for blending.

Tips for Making this the BEST Tomato Sauce: 

• Acidity: Cut the acidity of the tomatoes by adding a small amount of light brown sugar. Can also use honey if preferred. To keep it sugar free add a finely diced carrot to the sauce, simply cook it with the onion. 
• Texture: Slowly simmer the sauce for hours to allow the whole tomatoes to break down naturally, this creates a rich thickness to the sauce, while still leaving texture to the sauce. IF short on time, blending the tomatoes with an immersion blender or food processor can give a similar effect. Be careful not to blend too much, this will create a sauce that might be smoother than you would prefer. 
• Seasoning: add more or less herbs, garlic, and onion as desired to please you and your family. Feel free to substitute fresh herbs for the dried if you have some on hand.

Frequently Asked Questions: 

• Can this sauce be frozen? Yes! Store the sauce in freezer safe containers up to 3 months. 
• Can this sauce be canned? Yes! You can hot water can this sauce by pouring the hot sauce into sterilized canning jars, sealing and boiling for 30 minutes. You may want to add a bit of vinegar or lemon juice to the sauce to increase the acidity for canning. 
• What is the best way to store Homemade Tomato Sauce? Store the sauce in a sealed container in the refrigerator for up to 3 days.

More Recipes You May Enjoy: 

• Classic Meatballs
• Easy Lasagna Skillet
• Tomato Basil Soup
• Creamy Tomato Basil Chicken
• Tomato Italian Parmesan Chicken

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Homemade Tomato Sauce

Easy Homemade Tomato Sauce. This quick and easy recipe uses minimal ingredients that you most likely have in your pantry! Simmer slowly to make a thick, flavorful sauce that is perfect for smothering noodles, or using on a pizza.

Course Sauce

Cuisine Italian

Keyword tomato sauce

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 10 Bowls

Calories 27kcal

Author Serene Herrera

Ingredients

• 1 tbsp extra virgin olive oil
• ½ cup onion diced
• 6 cloves garlic minced
• 3 (28 ounce cans) San Marzano Whole Tomatoes
• 2 tbsp tomato paste
• 2 tsp dried basil
• 2 tsp dried oregano
• 1½ tsp salt
• ¾ tsp ground black pepper
• ¼-½ tsp crushed red pepper
• 1 tbsp light brown sugar

Instructions

• Heat oil in a large pot over medium heat. Add the onion and saute until softened.
• Stir in the minced garlic and cook an addtional 30 seconds until fragrant.
• Pour in the whole tomatoes and all juice from the cans. Add in all seasonings. Stir to combine.
• Bring sauce to a simmer, reduce heat, cover and allow to simmer over low for 2-3 hours, stirring occasionally.
• During cooking the tomatoes will break down creating a thick sauce. If desired you can use an immersion blender or food processor to blend the tomatoes to create a smoother sauce.
• Serve immediately over noodles, or store in a sealed container in the refrigerator for 3 days.

Nutrition

Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 376mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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