New Year’s Resolutions

The Salt Lick BBQ

Happy New Year!  The Food Baby is back!  And we’ve reassessed our purpose in life and made some New Year’s resolutions.  We want to blog more frequently.  We want our posts to be more concise.  And we want to expand the blog beyond restaurant reviews.  Oh and we want to take better pictures.  There it is. 

So what is the topic du jour? Well, it is a new year, so how about the depressing aftermath of our massive holiday binges?  We aren’t special or unique – just like everyone else in the universe, the Food Babies ate and drank our way through the holidays with reckless abandon.  Simply put – we got fat and we need rehab.  See below for a sample of what I’m talking about…

Now its January and we are back at work, we are back at the hoga studio sweating bacon and Kettle One from our pores (hoga = hot yoga) and we are struggling desperately to squeeze into our pants.  Of all three, pants are the most strenuous.  So, when we decided to get together with a few girlfriends to catch up on all of our holiday mishaps, I planned a pants-friendly home cooked meal.

On the menu:

• Greek Salad
• Grilled Asparagus
• Grilled Salmon with Dijon Dill Sauce

Spa Dinner

The meal turned out great, and we limited ourselves to just a few glasses of wine (that was weird).  The girls asked for my sauce and dressing recipes, so I've posted them below.

So cheers to another year of balanced living, which I define as gluttonous overindulgence followed by extreme rehab/detox!

- Brianna

**Disclaimer - I am not a "recipe" girl, so these are my best estimates on the measurements - tweak as needed**

Creamy Dijon Dill Sauce

1 Small Container of Fat Free Plain Greek Yogurt (~5 oz)

1-2 tbsp Fat Free Mayo

2 tbsp Whole Grain Dijon Mustard

Chopped Dill to Taste

Salt and Pepper to Taste

1 tbsp Capers

Juice of 1-2 Lemons

1 tbsp White Wine Vinegar

1 tbsp Honey

Small Minced Shallot

1-2 Cloves Minced Garlic

Combine all ingredients and add more components as needed until it tastes good!

Greek Salad Dressing

1 tbsp Honey

1 tbsp Dijon Mustard

1 cup Red Wine Vinegar

1/3 cup Balsamic Vinegar

Juice of 1 Lemon

3 tsp each of Dried Oregano, Dried Basil and Garlic Powder

2 tsp each of Salt and Pepper

1 tsp Dried Rosemary

1-2 Filets of Anchovies, chopped

1-2 Cloves Minced Garlic

Small Minced Shallot

~1 Cup Olive Oil

Mix together everything but the olive oil with a whisk.  Slowly drizzle in olive oil as you continue to whisk until you have the desired flavor and oil/vinegar ratio.  Sub in fresh herbs for the dried herbs if you have them on hand.