Have you ever eaten something at a restaurant and loved it.. obsessively.. knew it in your heart it was easy to make.. if only, if only, you could discover the secret of its tastiness?
Then you know how this recipe came to me.. the tears, the anguish, the serious sacrifice of eating it over and over at my favorite So-Cal Cuban restaurant...
It was called Avocada Ensalada at the restaurant. That seemed misleading to me..it was a dessert relationship, the two of us.. plus, I totally did not want to get busted, and banned from getting there again..you know, embargoes and all. That would be a bad,bad break-up.
They served it with this delish Cuban flatbread that I cannot locate in Tejas.. so I serve it with tortilla chips, straight with a fork or tortillas...
I am going to warn you now that this could become an unhealthy relationship in a hurry. If this were a boy, he'd drive a motorcycle and wear black leather. Your momma would be checking his tattoos for spelling, and your daddy would clean his gun. But like any bad- relationship- turned- country-song, you wouldn't care.. 'cause it's that good.
I'm not sayin'; I'm just sayin'.
Here is what you need:
3 Avocados, peeled & diced (bigger sort of uneven chunks are best)
9 juicy limes
1/2 red onion, sliced in thin strips
Olive oil
salt
pepper
sugar
Seems very simple, right. Yeah, that boy seems simple,too but he's h-e-double-hockey-sticks-on wheels.. so buckle up.
(what am I talking about? I have got to quit taking Benadryl and watching days of our lives at night)
Ok, slice up your avocado and onion. Put in serving bowl.
Get separate bowl.
Squeeze your limes. You want about 1/4 of a cup of juice. DO NOT use that plastic green lime juice thing. Ick. This is not a cheap fling.
Pour into bowl. Add slightly less than 1/4 of a cup Olive Oil. (See, just a little less olive oil than juice)
Start with 1 Tablespoon sugar, 1 teaspoon each salt & pepper. Stir until dissolved. Taste. Add more salt, pepper, sugar or lime for your taste.
( I am sorry that this is not more scientific. Love just doesn't come in a formula, you know.)
Pour dressing over avocados and onion. Chill for at least 1 hour. Stir and serve.
Saturday, April 25, 2009
Slice-n-Dice: Apple-Jicama Slaw
Apple -Jicama Slaw
from the Central Market Website
(Don't be put off by the name- I hate coleslaw and I loved this! )
1 Gala Apple , cored and sliced into thin strips
1/2 Jicama , peeled and sliced into strips
1/2 Poblano pepper, cored, seeded, and sliced into strips
Juice of 1 lime
1 TBSP Apple Cider Vinegar
1 TBSP sugar (or agave nectar)
1 tsp sea salt
Blackberries (1/2 to whole pint)
1/4 bunch cilantro , chopped
I added matchstick carrots; I think sliced fresh pineapple would be good as well.
Pwitty colors!
Slice your stuff!
Put pepper, carrots, jicama, apples into bowl.
Mix lime juice, apple cider vinegar, sugar and sea salt.
Pour over stuff in the bowl. Cover.
Chill for an hour to let the flavors blend. Right before serving stir in blackberries, cilantro and (possibly) pineapple.
Sweet, crunchy and a little spicy, I think that's me! I mean, this salad.
It would be great with fish or even backyard burgers. We tried this last night, and maybe for kids, make a separate bowl without the pepper or use peppers that are sweeter and less hot. Like a bell pepper. Although, it was not really that spicy, just flavorful. Whatever.
Serves 4-6 a dinky-do portion.
from the Central Market Website
(Don't be put off by the name- I hate coleslaw and I loved this! )
1 Gala Apple , cored and sliced into thin strips
1/2 Jicama , peeled and sliced into strips
1/2 Poblano pepper, cored, seeded, and sliced into strips
Juice of 1 lime
1 TBSP Apple Cider Vinegar
1 TBSP sugar (or agave nectar)
1 tsp sea salt
Blackberries (1/2 to whole pint)
1/4 bunch cilantro , chopped
I added matchstick carrots; I think sliced fresh pineapple would be good as well.
Pwitty colors!
Slice your stuff!
Put pepper, carrots, jicama, apples into bowl.
Mix lime juice, apple cider vinegar, sugar and sea salt.
Pour over stuff in the bowl. Cover.
Chill for an hour to let the flavors blend. Right before serving stir in blackberries, cilantro and (possibly) pineapple.
Sweet, crunchy and a little spicy, I think that's me! I mean, this salad.
It would be great with fish or even backyard burgers. We tried this last night, and maybe for kids, make a separate bowl without the pepper or use peppers that are sweeter and less hot. Like a bell pepper. Although, it was not really that spicy, just flavorful. Whatever.
Serves 4-6 a dinky-do portion.
Sunday, April 19, 2009
Turkey Spinach Enchiladas
I always tell myself that I will make time to post my favorite recipes on here, but I guess having a whole night & morning to myself while the kids are away with Daddy camping is what it takes to make it really happen!
This is a pretty healthy mexican dish that I first tried while visiting my friends Jenny & Brad. I thought it was yummy & easy, so it's a new favorite for me.
1 lb all natural ground turkey
small jar organic salsa
1 box frozen spinach
1 box fat free cream cheese
1 pkg taco seasoning
corn tortillas
several handfuls of Mexican blend shredded cheese
1 can enchilada sauce
Brown turkey & drain. Add taco seasoning according to package directions (usually adding 3/4 c water). Add defrosted & drained spinach, cream cheese, & salsa - cook over med/low heat until blended & melted. Spoon mixture into tortillas & place into sprayed casserole dish. Top w/ enchilada sauce & shredded cheese. Bake at 350 until cheese melts - about 15 minutes.
Here's my added two cents... if I'm shopping that week at walmart the only organic salsa they carry is Pace picante sauce - I use about 1/2 of the 16 oz jar. I use McCormick's taco seasoning which contains no MSG. I don't completely drain the spinach & use that water in place of adding water to the taco seasoning. My mom likes to top these w/ some queso instead of enchilada sauce/shredded cheese & she says that they are great that way. I'm trying them tonight w/ whole wheat tortillas made in the Central Market bakery - I think that will be a yummy substitution too. Enjoy!
This is a pretty healthy mexican dish that I first tried while visiting my friends Jenny & Brad. I thought it was yummy & easy, so it's a new favorite for me.
1 lb all natural ground turkey
small jar organic salsa
1 box frozen spinach
1 box fat free cream cheese
1 pkg taco seasoning
corn tortillas
several handfuls of Mexican blend shredded cheese
1 can enchilada sauce
Brown turkey & drain. Add taco seasoning according to package directions (usually adding 3/4 c water). Add defrosted & drained spinach, cream cheese, & salsa - cook over med/low heat until blended & melted. Spoon mixture into tortillas & place into sprayed casserole dish. Top w/ enchilada sauce & shredded cheese. Bake at 350 until cheese melts - about 15 minutes.
Here's my added two cents... if I'm shopping that week at walmart the only organic salsa they carry is Pace picante sauce - I use about 1/2 of the 16 oz jar. I use McCormick's taco seasoning which contains no MSG. I don't completely drain the spinach & use that water in place of adding water to the taco seasoning. My mom likes to top these w/ some queso instead of enchilada sauce/shredded cheese & she says that they are great that way. I'm trying them tonight w/ whole wheat tortillas made in the Central Market bakery - I think that will be a yummy substitution too. Enjoy!
Saturday, April 18, 2009
Southern Praline Pecan Cake or Muffins
My sister made this cake and I had some over the Easter weekend--it was delish and she said it was super easy. I had her send me the recipe so I could try it; hers was made in a bundt cake pan, but I decided I would make mine into muffins so I could easily share them (I needed to take them 2 different places). I improvised a little on the muffin version, but they turned out great too.
I would definitely not classify these as "healthy" :) but they sure are tasty! Enjoy!
Ingredients:
1 box Betty Crocker Butter Pecan cake mix
1 container Coconut Pecan frosting
4 eggs
2/3 C vegetable oil
3/4 C water
1 C chopped pecans
Directions:
Preheat oven to 350. In a large bowl, combine cake mix, frosting (you add the frosting into the mix, don't save it for on top!), eggs, oil, water and 1/2 of the pecans. Mix until combined. Grease a 9" bundt pan* then sprinkle the remaining pecans into the prepared pan. Pour cake batter over the nuts in pan. Bake 1 hour or until toothpick inserted in the center comes out clean.
* If you are making them the "muffin version" way: spray your muffin tins with pam; instead of sprinkling the pecans on bottom, I took the remaining pecans, put them in a bowl and mixed in a little brown sugar. After filling the muffin cups with the batter (and before baking) I sprinkled the tops of each with the pecan/sugar mixture. It gives them a "bakery style" top. It also reduces the amount of cooking time to somewhere between 15-20 minutes.
It makes approximately 24 muffins.
I would definitely not classify these as "healthy" :) but they sure are tasty! Enjoy!
Ingredients:
1 box Betty Crocker Butter Pecan cake mix
1 container Coconut Pecan frosting
4 eggs
2/3 C vegetable oil
3/4 C water
1 C chopped pecans
Directions:
Preheat oven to 350. In a large bowl, combine cake mix, frosting (you add the frosting into the mix, don't save it for on top!), eggs, oil, water and 1/2 of the pecans. Mix until combined. Grease a 9" bundt pan* then sprinkle the remaining pecans into the prepared pan. Pour cake batter over the nuts in pan. Bake 1 hour or until toothpick inserted in the center comes out clean.
* If you are making them the "muffin version" way: spray your muffin tins with pam; instead of sprinkling the pecans on bottom, I took the remaining pecans, put them in a bowl and mixed in a little brown sugar. After filling the muffin cups with the batter (and before baking) I sprinkled the tops of each with the pecan/sugar mixture. It gives them a "bakery style" top. It also reduces the amount of cooking time to somewhere between 15-20 minutes.
It makes approximately 24 muffins.
MALLOWS, S'more please! (Don't be blue!)
If you've been around us for any amount of time, you've noticed that Keely (my oldest) is allergic to artificial colors and flavors. They are like poison to her sweet little system, so they are avoided at our house. This can be tricky at parties, gatherings, and say, camp-outs... where they are making s'mores...'cause did you know that regular marshmallows have artificial flavoring and BLUE DYE? BLUE! Don't be blue!
We buy totally natural chocolate, all natural graham crackers and then zing! WHOLE FOODS was out of their natural marshmallows.. what's a mom to do? Make some! This was actually really fun. It did not take long at all.. they do have to "set" over night, but you can sleep through that part.
Homemade Marshmallows
ingredients:
3 T. unflavored gelatin
1 cup chilled water
1.5 cup cane sugar
1 cup agave nectar (what I used -very yummy) or use the following recipe to make corn syrup replacement
1/4 tsp salt
1 tsp real vanilla extract
1/4 cup powdered sugar
1/4 cup corn starch
9x13 pan
butter or nonstick spray
Chill mixing bowl and beaters.
Put gelatin and 1/2 cup chilled water in bowl.
In medium saucepan, combine remaining water, cane sugar, agave nectar, and salt.
Cover and cook for 3 minutes. Uncover and continue cooking until it reaches softball stage. (about 235-240 degrees)
Once temperature is reached remove from heat.
Mixer on low
(WAIT !!!SIDE NOTE: her recipe called for a kitchen aid stand mixer. I don't have one. I have a plain old handheld mixer. works just fine. I'm sure all feeling in my arm will return by tomorrow)
Mixer on low (you weren't standing there with the mixer whirring about, I hope)
Slowly add the hot mixture to the gelatin. When all the syrup is added switch to high. Continue to whip until mixture becomes thick and cools.(About 11 minutes in yesterday's high humidity) Looks like when the Stay Puff Marshmallow guy got melted in Ghostbusters! Add vanilla and whip 1 minute longer.
If you have a stand mixer , you can fix your pans while the stuff is mixing. If not, just take a second to fix them after you whip in the vanilla. Or you can do it before you cook the hot stuff. Whatever.
To fix the pans: either spray with nonstick cooking spray or butter up the sides and bottom. Mix powdered sugar and cornstarch in bowl. Sprinkle half of that in the pan & rub or shake to coat.
Pour mixture into pan. Spray or butter spatula for spreading as it can get sticky. Spread evenly. Sprinkle the rest of the powdered sugar and cornstarch on the top of the marshmallows. Cover with foil and set overnight.
Cut 1 inch squares and store in ziploc bag at room temp.
I actually made these last night and even in the humidity, they worked great! I sent some with Dave & the girls on the campout and we'll see how they toast for s'mores!
Here's an easy corn syrup replacement (in case you can't find or don't want agave nectar):
2 cups cane sugar
3/4 cup water
1/4 tsp cream of tartar
dash salt
Combine ingredientsin heavy saucepan, bring to low boil over medium heat, stirring constantly. Reduce heat, cover and allow to simmer for three minutes, scrape side of pan to incorporate all sugar.
Remove lid and allow to simmer until reaches softball stage.
Cool and store in airtight container at room temp. Makes 2 cups.
We buy totally natural chocolate, all natural graham crackers and then zing! WHOLE FOODS was out of their natural marshmallows.. what's a mom to do? Make some! This was actually really fun. It did not take long at all.. they do have to "set" over night, but you can sleep through that part.
Homemade Marshmallows
ingredients:
3 T. unflavored gelatin
1 cup chilled water
1.5 cup cane sugar
1 cup agave nectar (what I used -very yummy) or use the following recipe to make corn syrup replacement
1/4 tsp salt
1 tsp real vanilla extract
1/4 cup powdered sugar
1/4 cup corn starch
9x13 pan
butter or nonstick spray
Chill mixing bowl and beaters.
Put gelatin and 1/2 cup chilled water in bowl.
In medium saucepan, combine remaining water, cane sugar, agave nectar, and salt.
Cover and cook for 3 minutes. Uncover and continue cooking until it reaches softball stage. (about 235-240 degrees)
Once temperature is reached remove from heat.
Mixer on low
(WAIT !!!SIDE NOTE: her recipe called for a kitchen aid stand mixer. I don't have one. I have a plain old handheld mixer. works just fine. I'm sure all feeling in my arm will return by tomorrow)
Mixer on low (you weren't standing there with the mixer whirring about, I hope)
Slowly add the hot mixture to the gelatin. When all the syrup is added switch to high. Continue to whip until mixture becomes thick and cools.(About 11 minutes in yesterday's high humidity) Looks like when the Stay Puff Marshmallow guy got melted in Ghostbusters! Add vanilla and whip 1 minute longer.
If you have a stand mixer , you can fix your pans while the stuff is mixing. If not, just take a second to fix them after you whip in the vanilla. Or you can do it before you cook the hot stuff. Whatever.
To fix the pans: either spray with nonstick cooking spray or butter up the sides and bottom. Mix powdered sugar and cornstarch in bowl. Sprinkle half of that in the pan & rub or shake to coat.
Pour mixture into pan. Spray or butter spatula for spreading as it can get sticky. Spread evenly. Sprinkle the rest of the powdered sugar and cornstarch on the top of the marshmallows. Cover with foil and set overnight.
Cut 1 inch squares and store in ziploc bag at room temp.
I actually made these last night and even in the humidity, they worked great! I sent some with Dave & the girls on the campout and we'll see how they toast for s'mores!
Here's an easy corn syrup replacement (in case you can't find or don't want agave nectar):
2 cups cane sugar
3/4 cup water
1/4 tsp cream of tartar
dash salt
Combine ingredientsin heavy saucepan, bring to low boil over medium heat, stirring constantly. Reduce heat, cover and allow to simmer for three minutes, scrape side of pan to incorporate all sugar.
Remove lid and allow to simmer until reaches softball stage.
Cool and store in airtight container at room temp. Makes 2 cups.
Thursday, April 16, 2009
La Madeleine's Spinach Salad w/ Salmon
My friend Stratton got me hooked on La Madeleine's spinach salad w/salmon. I was hungry for this the other night and wanted to make it myself so I searched for a recipe on line.
I didn't find an exact recipe, but I found the ingredients they use and it made it taste the same. It is a really good flavor combination--we definitely liked it enough to put it on our "keeper's" list.
spinach (I also mixed in other green leaf lettuce)
fresh mushrooms (sliced)
roasted pecans
bacon
red bell pepper (thinly sliced and/or chopped)
strawberries (thinly sliced)
balsamic vinaigrette (I used Newman's lite--very good!)
salmon
In a large bowl I tossed the spinach/lettuce mix, mushrooms, pecans, (I forgot to add bacon, but I will next time!) bell pepper, & strawberries
I seasoned my salmon w/butter & Mrs Dash's garlic&herb seasoning and then baked it in the oven @ 400 degrees for 10 minutes or so, until it looked done.
I topped my salad with the salmon & the vinaigrette dressing;
it was yumm-o & healthy!
I didn't find an exact recipe, but I found the ingredients they use and it made it taste the same. It is a really good flavor combination--we definitely liked it enough to put it on our "keeper's" list.
spinach (I also mixed in other green leaf lettuce)
fresh mushrooms (sliced)
roasted pecans
bacon
red bell pepper (thinly sliced and/or chopped)
strawberries (thinly sliced)
balsamic vinaigrette (I used Newman's lite--very good!)
salmon
In a large bowl I tossed the spinach/lettuce mix, mushrooms, pecans, (I forgot to add bacon, but I will next time!) bell pepper, & strawberries
I seasoned my salmon w/butter & Mrs Dash's garlic&herb seasoning and then baked it in the oven @ 400 degrees for 10 minutes or so, until it looked done.
I topped my salad with the salmon & the vinaigrette dressing;
it was yumm-o & healthy!
Wednesday, April 8, 2009
Chicken Enchiladas
This is really easy and yummy. It is a good casserole to take to friends!
8 Flour Tortillas
1 cup cooked chicken, cubed (to make this VERY easy you can use a can of shredded chicken breast)
8 oz sour cream
1 can cream of chicken soup
1 small can(4 oz) diced green chilies
2 cups shredded cheddar cheese (or colby/Monterey Jack cheese)
1/2 cup milk
Preheat oven to 350 degrees and spray or grease a 9x13 baking dish. Mix cream soup, sour cream and chilies. Set aside 3/4 cup of this mixture. Add chicken and 1 cup cheese to the main mixture. Scoop 1/2 cup of this mixture into each tortilla. Roll the tortilla and place seam side down in baking dish. Add milk to the 3/4 cup mixture set aside earlier and pour over enchiladas covering the top completely. Bake 25-30 min. Sprinkle with remaining 1 cup of cheese and bake until cheese melts. Let cool for 5-10 min before serving.
Enjoy!
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