Garlic Mayonnaise

If you’ve never tried homemade garlic mayonnaise, now’s your chance! And if you love garlic, you can start rejoicing!

Since it’s so velvety in texture, it can form the base of many salad dressings. Of course you don’t have to put the garlic in; this is simply a basic mayonnaise where I added garlic. You can leave it plain. Other additions could be herbs and spices you like. Cranberry and horseradish make fine additions as well.

However, today we’re talking garlic mayo and not just for dressing or sandwich spreads! Did you know that mayonnaise can replace the egg wash and flour to get breadcrumbs to adhere to food? I never made the connection either, but learned that in one of my air fryer groups. Mayonnaise also helps prevent the food from drying out.

So next time you want to bake or airfry breaded chicken breasts, use this! It adds such great flavor.

Dust Off That Immersion Blender

I’ve had an immersion blender for ages. They were all the rage about 10 years ago. I played with this toy and then put it away, using it only periodically to puree a soup. And yes, I even made emulsified dressings and mayo with it.

But dust it off an make this mayonnaise. You have all the ingredients on hand I am quite sure. With the stick blender, you don’t have to let the oil drizzle in a thin laminar thread. You just dump all the ingredients in a container then let ‘er rip, as they say.

As for the container, it’s best to use the one that came with your blender. If you can’t find it, a pint mason jar will work well. You need something tall and with a base that’s just a little bit larger than the head of the blender. The reason is so the oil can be gradually incorporated through the openings at the head of the blender. Just remember to use high speed and don’t stop until the mayo is almost formed.

Dijon Mustard

This is something that’s a regular pantry item for me because I like it as a condiment and I also use it in cooking. My Swiss Dijon chicken is one such recipe.

It’s use in this mayonnaise–or anything emulsified–is that it is also a great emulsification aid. You only use a small amount so you probably won’t even taste it. But don’t leave it out; you’ll have problems if you do.

And a word about the egg–to be on the safe side you can use a pasteurized egg. I don’t because I get fresh just-laid eggs from a friend who keeps free-range chickens that are fed organically. And yep, those eggs have a bluish shell!

The Recipe

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Easy Garlic Mayonnaise

Great sandwich spread or base for a crumb coating

Prep Time5 minutes mins

Cook Time0 minutes mins

Course: condiments, Dips/Sauces/Dressings, Sauce

Cuisine: American

Keyword: adhering crumbs to food, garlic mayonnaise, making mayonnaise with an immersion blender

Servings: 16

Calories: 122kcal

Author: Judith Hannemann

Ingredients

• 1 whole egg
• 1 tsp dijon mustard
• 1 tbs lemon juice
• 1 clove garlic minced
• 1/2 tsp salt
• 1 cup vegetable oil

US Customary - Metric

Instructions

• Using the container that came with your immersion blender or a wide-mouth pint mason jar, add all the ingredients in the order listed. Let this stand about 5 minutes so everything equalizes.
• Place immersion blender in the container with the head touching the bottom of the container and blend at high speed until mixture begins to emulsify--it'll turn white--about 1-2 minutes.
• Place in a container with a tight-fitting lid (or if you used a mason jar, just put a lid on it) and store in the refrigerator. It lasts about 1 week.

Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

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So crispy you’ll think it’s deep fried.

There’s just one word for this crispy cajun chicken–delicious. Whatsmore, it’s oven fried and can be made low-fat as well.

What makes it special is the combo of the coating and the crumbs.  You have spicy and the slight sweetness of the cornflakes combined.

Best thing about this is you can do this skin on or skin off and it will still be delicious!

I used 1 tablespoon of my Creole/Cajun seasoning mix, but if you like it spicier, add more.  Taste it first to see.

Another suggestion I can make here is do the coating operation in advance.  That way the spices can infuse into the chicken.

And yes, you can use boneless skinless breasts here but check for doneness after 30 minutes–this would include boneless skinless thighs as well, and yep, you can use low-fat mayo too.

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Crispy Cajun Chicken

This Cajun chicken is so crispy, you'll think it's deep fried.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dinner

Cuisine: American

Keyword: Cajun, crispy chicken, oven-fried chicken

Servings: 4

Calories: 1139kcal

Author: Judith Hannemann

Ingredients

• 2 lbs chicken parts breasts, thighs, drumsticks
• 1 cup mayonnaise
• 1 tbsp creole/cajun spice blend
• 2 cups roughly crushed cornflakes

Instructions

• Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil.
• Rinse chicken and pat dry with paper towel.
• Mix mayonnaise and seasoning blend in a small bowl. Crush cornflakes and place on a plate.
• Dredge chicken in mayonnaise then cornflake crumbs. Place on baking sheet skin side up.
• Bake at 350 degrees F for 40-50 minutes, or until coating is golden brown and chicken juices run clear (185 degrees F).
• Serves 4

Nutrition

Serving: 0.5lb | Calories: 1139kcal | Carbohydrates: 101g | Protein: 38g | Fat: 66g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 1326mg | Potassium: 527mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2885IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 36mg

Crispy Cajun Chicken

Crispy Cajun Chicken

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This is a salad the eats like a meal!

I like my mac/pasta salads loaded.  In addition to the obligatory celery and onion (I use red onion), I just love some black olives, roasted red bell peppers and jalapenos in mine.

Classic Pasta Salad

Classic Pasta Salad

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What a great way to celebrate Cinco de Mayo.  Great flavor combo of chipotlee, lime and cilantro.

Chipotle For Cinco de Mayo

The secret to this fabulous potato salad is the chipotle dressing.

It uses the Traditional Chipotle flavor of Herdez® Mexican Cooking Sauces and you can do more with cooking sauce than just cook in it.

I wanted to develop something for the Herdez® people that was a little out of the ordinary with their Mexican sauces because I’ve always loved the smoky flavor of chipotle and it goes so nicely with potatoes.

Say OLE to this potato salad

As Cinco de Mayo may even start the BBQ and picnic season in some regions (not mine LOL) here is the perfect accompaniment for your outdoor meal.

The addition of hard-cooked egg (or garbanzos if you want to go vegan) actually makes this a complete meal.

The Recipe

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Mexicali Chipolte Potato Salad

The secret to this fabulous potato salad is the chipotle dressing.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: salads

Cuisine: Mexican

Keyword: CHIPOTLE, potato salad

Servings: 6

Calories: 445kcal

Author: Judith Hannemann

Ingredients

• 2 lbs cooked red potatoes cut in chunks
• 1/4 cup red onion diced
• 2 roma tomatoes de-seeded julienne
• 1/4 cup sweet bell pepper julienne
• 2 hard-cooked eggs chopped coarsely
• 1 cup garbanzo beans optional or in place of eggs
• 1 cup mayonnaise*
• 1/4 cup Herdez® Traditional Chipotle Mexican Cooking Sauce
• 1 tbsp fresh lime juice
• 1 tbsp cilantro minced

Instructions

• Mix mayonnaise, Herdez® Traditional Chipolte Mexican Cooking Sauce, lime juice and cilantro in a small bowl. Set aside.
• Mix remaining ingredients in a large bowl. Add sauce and stir gently to combine. Cover and chill well before serving.
• Makes 6 servings.
• *For a vegan salad, omit eggs and substitute vegan mayonnaise for the regular.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 36g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 413mg | Potassium: 866mg | Fiber: 6g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg

 

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Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This
blog was written in support of Herdez and their Mexican Cooking Sauces.

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