Fallen Souffle

Lemon Cake with Rolled Fondant

White Cake with Key Lime Curd filling and Tequila-Lime Frosting

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So I apologize for my lack of posts, my computer crapped out on me while Evan was out of town and though he has been trying to fix the old one…it may just be gone for good…which is not good because I have a ton of recipes and research saved on that computer…eeek! So I am using one of our others (yeah we have like 4 in our house- scary!) I have also been busy looking for a full time job, I figured it’s time I stop farting around and find a job to atleast bring so extra income into our household.

So this is a yummy recipe I got from Cooking Light, it is included in a recipe for a shrimp salad, but I am too tired to post the whole thing, I really think the vinaigrette is the best part anyways. This can also be used as a marinade for shrimp or chicken, grill it up and dinner is ready!

French Style Vinaigrette

6 garlic cloves, halved
2/3 cup fat free chicken broth
1/4 cup fresh basil
1/4 cup fresh parsley
2 T. fresh lemon juice
2 T. tarragon vinegar (I just used white wine vinegar)
2 T. extra virgin olive oil
2 t. dijon mustard
1/2 t. black pepper

1. Drop garlic cloves through the chute of a food processor and process until minced. Add remaining ingredients until well blended. Keep well covered in the fridge.

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