Chunky Blue Cheese Yoghurt Dressing

New York (aka David) loves Blue Cheese. I mean really really loves it. So, we took a tub blue cheese crumbles and mixed it up a bit with our favorite Mountain High Yoghurt and came up with a delicious jar of  Chunky Blue Cheese Yoghurt Dressing. And it’s not just for salads. NY enjoyed it on his baked potato last night. 

Chunky Blue Cheese Salad Dressing  Simple Sojourns

Mountain High Yoghurt has always been a favorite of ours. Fact of the matter is, before I was prescribed a dairy-free diet, I had yoghurt one way or another almost everyday. Now NY and the grands enjoy what I miss. And, I have to say, I adore everything about the Mountain High website. Everything! It’s totally me! I would be the grandma letting my grandbaby finger paint with yoghurt. 

Chunky blue Cheese Salad Dressing (1)

Ingredients:

1/2 cup Mountain High Original Style Plain Yoghurt

1/2 cup Mayonnaise ( we use Just Mayo)

1 tablespoon fresh lemon juice

3/4  cup blue cheese crumbles

1 clove garlic (pressed or minced)

pinch of salt

pinch of pepper

There are several variations to making this dressing.

  • Blend the blue cheese with the yoghurt and mayonnaise in a blender for a creamy dressing.
  • Blend 1/2 the blue cheese in the blender with the yoghurt and mayonnaise. Stir the remaining blue cheese in for a bit of the chunky effect.
  • Do not use a blender at all stirring all the blue cheese in with the yoghurt and mayonnaise for a delectable chunky dressing. This is how we made the dressing.

It’s all a matter of preference and taste. Same with the salt and pepper. Use both seasonings to taste.

Chunky Blue Cheese Dressing with Mountain High Yoghurt - Simple Sojourns

Directions:

  1. Combine 1/2 cup yoghurt, 1/2 cup mayonnaise and 1 tablespoon lemon juice in medium bowl.
  2. Stir together with a whisk until blended well. 
  3. Add 3/4 cup blue cheese crumbles and stir together.
  4. Season with a pinch each of salt and pepper.
  5. Serve as desired immediately and be sure to store left over in the refrigerator.
  6. This recipe makes about a little less than 2 cups. Because it’s thick and chunky, I store our dressing in a pint canning/mason jar so it’s easy to scoop out.

Chunky Blue Cheese Salad

Enjoy!

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Tuesday Giveaway Linky

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Our giveaway:

Amazon Gift Card

$25 Amazon Gift Card ends 6/22

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Gluten Free Chocolate Chip Cookies aka Cow Patties

I’ve discovered that not all recipes can be made with an even exchange of regular flour to gluten-free flour. This cookie recipe however is the exception and I’m thrilled about it. These delectable cookies are crispy yet chewy and more than a bit addictive. Our oldest son nicknamed them ‘cow patties’ when he was a teenager. And, that’s what we still call them.  So, let me introduce you to our favorite Gluten Free Chocolate Chip Cookies aka Cow Patties.

Chocolate Chip Cookie | Simple SojournsIngredients:

1 cup organic butter

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

2 organic eggs

1 teaspoon organic vanilla

1 3/4 cups gluten-free baking flour

3/4 teaspoon sea salt

1 teaspoon baking soda

3/4 cup organic dark chocolate chips

Gluten Free Chocolate Chip Cookies - Simple Sojourns

Directions:

  1. Mix together butter, brown sugar and granulated sugar until creamy (almost to a whipped consistency).
  2. Add eggs and vanilla beating until blended well.
  3. Add salt and baking soda blending well.
  4. Add flour a 1/4 cup at a time mixing well after each addition.
  5. Stir in chocolate chips. Gluten Free Chocolate Chip Cookie Recipe - Simple Sojourns
  6. Drop by a heaping tablespoon full onto an un-greased baking sheet. I cover my baking sheet with parchment paper or a silpat mat.
  7. Bake at 375 degrees for 10 minutes making sure the center of cookie is done. 
  8. Slide the cookies while still on the parchment paper/silpat mat off of the baking sheet to a rack to cool and set.

Gluten Free Chocolate Chip Cookies and Milk | Simple Sojourns

The cookies may look over cooked but they’re not. They may even look kind of ugly but they are truly addictive!

Enjoy!

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Pave Paradise

You might be too young to remember that Joni Mitchell  wrote and originally recorded Big Yellow Taxi. (My favorite part of the song starts at 2:00 in Joni’s video *wink) You may have heard Counting Crows version. Either way… we have poppies growing ‘in’ our sidewalk right now. It just goes to show that you can’t pave paradise at our house!

DSC_0720

May 19, 2015 – Nikon D90 with 18-55mm Nikkor Lens

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Tuesday Giveaway Linky

Welcome to Tuesday Giveaway Linky with Simple Sojourns and A Frugal Friend. Link up your giveaways!

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 Join us every Tuesday (giveaway linky will go live 6pm Pacific time Monday) and link up your current giveaways. Easy Peasy! Or if you love to enter giveaways, stop by every week to see what giveaways are listed. Join the party, it’s going to be fun!

Our giveaway:

Amazon Gift Card

$25 Amazon Gift Card ends 6/22

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  • Your link must be a blog giveaway – all non-blog giveaways and/or affiliate/spam sites will be deleted.

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$25 Amazon Gift Card Giveaway

Many people think of weddings when they think of the month of June. But me? I think of all the kids from kindergarten to high school and college graduating to the next big chapter in life. So this is the perfect time to celebrate graduation with a $25 Amazon Gift Card giveaway.

Amazon Gift Card

Giveaway!

We have a $25 Amazon Gift Card for on lucky Simple Sojourns fan

  • ***Mandatory Entry: Leave a comment on this blog post telling us what you love about Amazon.
  • This giveaway will close at 11:59 pm Monday, June 22, 2015.
  • The giveaway is open to US residents only 
  • One set of entries per household 

Enter below!!

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God Loves You

God loves you this very day … and always – Deiter F. Uchtdorf

God loves you this very day and always - Dieter F. Uchtdorf

Image credit: Deseret News

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Seared Scallops with Broccoli and Gluten Free Pasta

I’m a self-described gluten-free vegan living with a family of happy, gluten-eating carnivores. In reality I actually eat some sea food as well as butter from grass-fed cows and eggs from cage-free, free-roaming chickens fed a 100% vegetarian diet. Gluten-free vegan is easier to say than gluten-free, dairy-free vegetarian who eats some butter and eggs. Complicated … huh? Coming up with recipes that we all enjoy can at times be a challenge. Especially since I’m new to the gluten-free, dairy-free way of eating. One of our favorite dishes so far is this easy recipe for Seared Scallops with Broccoli and Gluten Free Pasta. We all love it!

Seared Scallops with Broccoli and Gluten Free Pasta - Simple Sojourns

Ingredients:

1 pound large Scallops (remove any muscle, etc., from scallops and dry with a paper towel)

1 tablespoons Butter (we use grass-fed)

1 tablespoon Extra Virgin Olive Oil

2 – 3 cups fresh broccoli cut into bite size pieces.

1 12 ounce package gluten free spaghetti

Sea salt

Freshly ground pepper

Chopped fresh parsley for garnish

Seared Scallops with Gluten Free Pasta - Simple Sojourns

Directions:

  1. The trick: trying to make sure the three ingredients are ready and hot at the same time
  2. Cook pasta as directed on package to el dente stage then rinse and drain well
  3. Wash and steam broccoli until cooked but still firm 
  4. In large skillet heat oil and melt butter. Heat until very hot but not burning
  5. Carefully add the scallops trying to keep them separate from each other
  6. Cook for two minutes without touching them; watch carefully checking the underside so as not to burn them 
  7. After two minutes carefully turn each scallop over; cook for two more minutes
  8. Serve the seared scallops with the broccoli over pasta with a bit of butter; salt and pepper to taste
  9. Garnish with fresh chopped parsley

Seared Scallops, Broccoli and Gluten Free Pasta - Simple Sojourns

Enjoy!

Seared Scallops with Broccoli and Gluten Free Pasta
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Ingredients
  1. 1 pound large Scallops (remove any muscle, etc., from scallops and dry with a paper towel)
  2. 1 tablespoons Butter (we use grass-fed)
  3. 1 tablespoon Extra Virgin Olive Oil
  4. 2 – 3 cups fresh broccoli cut into bite size pieces.
  5. 1 12 ounce package gluten free spaghetti
  6. Sea salt
  7. Freshly ground pepper
  8. Chopped fresh parsley for garnish
Instructions
  1. The trick: trying to make sure the three ingredients are ready and hot at the same time
  2. Cook pasta as directed on package to el dente stage then rinse and drain well
  3. Wash and steam broccoli until cooked but still firm
  4. In large skillet heat oil and melt butter. Heat until very hot but not burning
  5. Carefully add the scallops trying to keep them separate from each other
  6. Cook for two minutes without touching them; watch carefully checking the underside so as not to burn them
  7. After two minutes carefully turn each scallop over; cook for two more minutes
  8. Serve the seared scallops with the broccoli over pasta with a bit of butter; salt and pepper to taste
  9. Garnish with fresh chopped parsley
Simple Sojourns http://simplesojourns.com/
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Kensington Palace

Where the newest Princess might one day live: The gorgeous and majestic Kensington Palace of course. 

Kensington Palace  Simple SojournsKensington Palace - Simple Sojourns

Kensington Gardens - Simple Sojourns

May 27, 2010 –Panasonic DMC-FP8

Kensington, London, England

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Tuesday Giveaway Linky

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Debra’s giveaway:

Homemade-Chicken-Pot-Pie

Cuisinart Smart Stick Hand Blender 5/12

  • Link directly to your blog giveaway, not your homepage.
  • Keep them family friendly.
  • Your link must be a blog giveaway – all non-blog giveaways and/or affiliate/spam sites will be deleted.

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