Guacamole June 29, 2010

I love love love guacamole. I seriously could sit there all day eating it. It’s fabulous and it’s really easy to make.

Guacamole:

Ingredients:

• 5-6 ripe avocados
• 4 roma tomatoes, diced
• 1 small onion, diced
• 1 jalapeño, diced
• 4 cloves garlic, crushed
• Handful of cilantro leaves, chopped
• Juice from 2-3 limes
• Salt and Pepper to taste

Directions:

Combine all ingredients into a large bowl and mix well. You can also add a dash of garlic and onion powder if you wish to give some more flavour.

Depending on the size of your avocados (or how much you want to make) you may need more or less of the tomatoes, onions and jalapeños.

Enjoy with your favorite tortilla chip!

Brownies from Scratch

Raspberry Brownies:

Ingredients:

• 1 cup butter
• 1 cup cocoa powder
• 1 1/3 cup sugar
• 12oz jar raspberry jam
• 5 large eggs
• 2 tablespoons vanilla
• 1 1/4 cup all purpose flour
• 1/4 teaspoon baking soda
• 1 8oz package cream cheese
• 1 package fresh raspberries

Directions:

Preheat oven to 325 degrees.

In a saucepan melt butter on medium-low heat. Whisk in cocoa powder and cook until mixture bubbles. Remove from heat and whisk in 1 cup of sugar and raspberry jam. Whisk in 4 eggs and 1 tablespoon vanilla. Slowly add flour and baking soda and mix just until blended. Pour brownie batter into a greased 13×9 baking pan.

In a small bowl combine cream cheese, 1/3 cup sugar, 1 egg and 1 tablespoon vanilla and mix on medium speed until blended. Fold in raspberries.

Spoon dollops of topping over brownie batter. With a knife, swirl topping into batter.

Bake for 30-35 minutes or until toothpick inserted in center comes out almost clean.

Adapted from recipezaar.

Time to Party June 27, 2010

3 Cheese Crostini:

Ingredients:

• 1 1/2 cups quartered cherry tomatoes
• 3 tablespoons thinly sliced shallots
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 tablespoon balsamic vinegar
• 3/4 cup ricotta cheese
• 1/2 cup crumbled blue cheese, loosely measured
• 3 garlic cloves, crushed
• 1/4 cup prepared basil pesto
• 3/4 teaspoon salt, divided
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon peel, loosely measured
• 16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
• 2 to 3 grinds black peppercorns (using handheld grinder)
• 3 tablespoons finely chopped fresh basil leaves
• 1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured

Directions:

Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.

In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes. Turn the mixture, using a spatula, and broil 3 minutes longer. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.

While the tomatoes are broiling, combine the ricotta, blue cheese, garlic, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.

Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.

To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

Adapted from foodnetwork.

Chicken & Broccoli with Whole Wheat Pasta:

Ingredients:

• 4 chicken breasts cut into bite-size pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 3/4 cup chicken broth
• 2 teaspoons ground paprika
• 1 1/2 cups broccoli florets
• 8 ounces whole wheat linguine
• 1 cup sour cream

Directions:

Season the chicken breasts with salt and pepper.

Add chicken to a skillet over medium heat with olive oil or cooking spray. Cook for 7-8 minutes until the pieces begin to brown. Then set aside on a plate.

Add the garlic, onion and 3 tablespoons of the broth to the skillet and stir for 5 minutes. Stir in paprika and cook for one more minute and then stir in the remaining broth, broccoli and chicken. Bring the mixture to a boil and reduce the heat to simmer for 20 minutes. While simmering make the linguine.

Stir the sour cream into the chicken. Cook for 1-2 minutes more and then serve on top of the linguine.

Adapted from recipezaar.

Bite Sized Wonders

Artichoke Bites:

Ingredients:

• 1 Onion, finely chopped
• 3 garlic cloves, crushed
• 1 tablespoon olive oil
• 2 (6 1/2 oz) jars of marinated artichokes, drained and chopped
• 6 eggs, beaten
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 2 teaspoons italian seasoning
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon pepper
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1/4 cup italian seasoned breadcrumbs

Directions:

Preheat oven to 325 degrees.

Saute onion and garlic in a skillet with the oil until tender. Set aside.

Combine artichokes, eggs, cheeses, seasonings and sauces in a large bowl. Mix well. Stir in onion and bread crumbs.

Grease a mini muffin pan and fill with the artichoke mixture.  Bake for about 15-20 minutes or until firm and lightly golden.

Adapted from recipezaar.