Exploring Uruguay

Expat & Travel Resource Guide

the expat cookbook

Recipe of the Week: Thousand Island Dressing

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This week’s Recipe of the Week for Thousand Island dressing is especially for one of our readers, Urufish. Thanks for following our blog. We hope you enjoy your Thousand Island dressing!

Ingredients:

  • ½ cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 1 ½ tablespoons sweet pickles, minced
  • 1 teaspoon onion, finely minced
  • 1/8 teaspoon salt
  • Dash black pepper

Directions:

  1. Place all ingredients in a small bowl
  2. Mix until blended
  3. Refrigerate in an airtight container until ready to use

Tips and Modifications:

  1. Makes about 1 ½ cups of Thousand Island dressing
  2. Optionally add 1 teaspoon of minced celery for more crunch
  3. Optionally add 1-2 teaspoons of minced hard-boiled egg
  4. Optionally substitute chili sauce for ketchup

To make a preservative-free Thousand Island dressing, use the from scratch mayonnaise and ketchup recipes found in The Expat Cookbook.



Recipe of the Week: Sour Cream and Salsa Chicken

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We love to cook… It’s fun, relaxing and typically very rewarding. Every once in a while something doesn’t come out the way we were expecting, no worries there… because we have several restaurants all within a couple of blocks of us.

Today marks our first Recipe of the Week. Every week we plan to bring you a recipe.

All of our recipes are “from scratch.”

That doesn’t mean necessarily mean they are healthy… What it does mean is, they taste very good.

We made this Sour Cream and Salsa Chicken the other night and it was fantastic.

Ingredients:

Directions:

  1. Preheat oven to 180° C (350° F)
  2. Place chicken breasts in a lightly greased shallow baking dish
  3. Season with the taco seasoning mix
  4. Pour the salsa over the chicken
  5. Bake for 45 minutes, or until chicken is tender
  6. Remove the chicken from the baking dish, stir sour cream into salsa, then return chicken to baking dish
  7. Serve chicken and sauce over Mexican rice or with warm tortillas
  8. Top with guacamole and shredded cheese

Zoë enjoying the left over sour cream before dinner