Basic Blender Mayonnaise

 

    

I've never made homemade mayo before so I was excited to try this recipe. I've heard it's easy and I've heard it's better than store bought. Gotta agree with both of those. Although, I tried making it in my bullet type of blender and it didn't work at all. So I busted out the big blender and ta-da! We got mayo! It was a bit salty in my opinion, but I'll definitely make this again and cut back on the salt. I would probably try using olive or avocado oil next time too in stead of the salad oil. Try this one, we liked it!

Here's my interpretation of the recipe:

Basic Blender Mayonnaise

1egg

2 Tbs. fresh squeezed lemon juice

1 tsp dry mustard

¾ tsp salt

¼ tsp white pepper*

1 cup salad oil

Combine egg, lemon juice, dry mustard, salt and pepper in electric blender jar. Cover and blend at low speed until mixed. Increase speed to high and add salad oil.

*I couldn't find white pepper so I used black pepper

*I used vegetable oil as salad oil

*Use a regular blender to make this, not a bullet style one. You'll need to slowly add the oil while blending to let it emulsify. 

*I stored it in a mason jar in the fridge.

I hope you enjoy and give this recipe a second chance in your kitchen too.

Carrot Salad

When I first saw this recipe, I immediately flashed back to my childhood when my Grandma would take us to the local cafeteria for lunch or an early supper. She would get some carrot salad. I would usually get a regular salad with ranch, and a piece of jalapeno cornbread. I know my grandma would have loved this one had I had the chance to make it for her. Surprisingly, my 12 year old daughter liked it. So much so, that she would take some for lunch! Mom win!

My interpretation of the recipe:

Carrot Salad

Grate 3 carrots (raw)
1 can crush pineapple (17 )
2 fresh apples cubed
Little lemon juice
1 tsp. mayonnaise
1 Tbs sugar

Mix together. Serve cold
Add raisins before serving.

*I wish a can of crushed pineapple was 17 !

*Red apples were uesd

*Fresh lemon juice was used

*I added raisins to each individual serving

 I hope you enjoy and give this recipe a second chance in your kitchen too.

Shrimp Salad

 I've been looking for recipes to make that require a short baking time or no baking at all since it's so hot in Texas this summer. This sounded like the perfect one to try. I personally love a cold pasta salad. Plus shrimp? Yes please! Now, I'll be honest. I've been the only one eating this. My family snubbed their picky little noses at it. It's been a good lunch for me the past few days. 

I used the big shell pasta. Not the big ones that you can stuff, but bigger than the shells and cheese kind. They were the only ones my Aldi carried so that's what I bought while I was there. I like how the little pieces of shrimp and things get caught inside the shells. I can't help but wonder if the smaller shells would work better though for more even bites. Either way, I liked this salad!

My interpretation of the recipe:

Shrimp Salad

Mary Ann

12oz noodles (shell)

1½ pounds shrimp (or 3 or 4 cans -> drained but don't rinse)

pineapple (cut up 4 little "tibbits) just a few

dash of black pepper

2 green onions (greens and all cut-up)

4 or 5 hard-boiled eggs cut up

Miracle Whip -> add milk and about 2 teaspoons sugar

Mix - let sit overnight

Next day add more mayonnaise if dry

* I used the medium sized shell pasta

* I used jumbo shrimp and then cut them up into smaller pieces

* I used 4 pineapple chunks cut up into 8 pieces each

* I used 4 hard boiled eggs

* The ingredients called for miracle whip, so that's what I used. Although the directions say mayonnaise.

* The measurements I used for the miracle whip/sugar/milk mixture were: 6Tablespoon miracle whip, 4 Tablespoons milk, 2 teaspoons sugar. You might use less if you use smaller pasta shells.

* After letting it sit overnight, the next day I did end up adding more salt and pepper along with 2 Tablespoons of miracle whip. 

I hope you enjoy and give this recipe a second chance in your kitchen too.