The Times - Serving Waitsburg, Dayton and the Touchet Valley

First, a report on the Banana Breakfast Cookies. They are a winner. I used quick oats, instead of rolled oats, which I chose over old fashioned oats, but next time, I will buy the rolled oats. I added a tablespoon of peanut butter, (I could have added more!), and chopped almonds. My first batch I didn’t use parchment paper. They stuck a little bit as there is no oil in the batter. So use the parchment paper. I also added a half teaspoon of baking powder and a little bit of sugar (perhaps a few teaspoons). The cinnamon comes through nicely. I could taste the yogurt, but slightly  Let me know what you did differently.

My son Brian sent this to me. He has been forwarding recipes. I decided to share this one. It had good reviews, with one small error. It says there is sour cream, but it isn’t listed. Another recipe used half mayonnaise and half sour cream so I’ll make a note of that.

I’m trying not to do only recipes that I like, but consider some others may like it. Some like to make homemade dressings, me—I’ll buy a bottle of Caesars Dressing. I know I won’t make this, though it sounds yummy.

INGREDIENTS:

2 oil packed anchovies, drained

1 small garlic clove

½ c. packed flat-leaf parsley leaves

¼ c. packed basil leaves

¼ c. coarsely chopped dill

1 Tbsp oregano leaves

¾ c. mayonnaise****

2 ½ Tbsp. fresh lemon juice

2 Tbsp. snipped chives

Kosher salt and freshly ground pepper

One 1 pound loaf of ciabatta (bottom crust reserved for another use)

One 2 pound rotisserie chicken, skin and bones discarded, meat cut into bite size pieces

8 piquillo peppers (from a 9.8 oz jar, drained and quartered)**See substitution

3 inner celery ribs with leaves, thinly sliced.

½ c. pitted Kalamata olives, halved

DIRECTIONS:

In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise **(or half mayonnaise and half sour cream) and lemon juice and process until smooth. Fold in chives, season with salt and pepper.

In a large bowl, toss the ciabatta with the chicken, piquillo peppers**(or roasted red peppers) celery and olives. Add the dressing to coat. Season with salt and pepper and serve.

Dressing can be made ahead for up to 2 days.

MY NOTES:

There is a history behind the Green Goddess dressing. I read two different stories. And I’ve ran out of room to share them!! I like the idea of cut up bread in the salad. I’ve have to remember that one. It did not say what they intended to do with the bottom crust?? So perhaps use your imagination—garlic bread??