Guacamole 2 Ways!

#1  Traditional Guacamole:
2 avocados
juice of 1 lime
1/4 cup chopped fresh cilantro
2 small garlic cloves minced
dash of hot sauce
salt and pepper


Mix all ingredients and enjoy with your favorite tortilla chip!

#2  Bruschetta Guacamole

Courtesy of Alli Duff :)

This is a great recipe if you are on the run!

1/2 container of Wegmans pre-made bruschetta (from olive bar!)

1 avocado

Mix and Enjoy!

 HINT:  To keep guacamole fresh, keep the avocado pit in the guacamole until ready to eat!

Veal Cutlets with Sun-Dried Tomato Puree

Ingredients

• 4 veal cutlets
• Flour for dredging
• Salt and pepper to taste
• 4 fresh sage leaves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup dry white wine
• 2/3 cup beef broth
• 1/2 cup sun-dried tomato puree
• Fresh sage leaves for garnish

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Sun-dried Tomato Puree

• 2 dried sun-dried tomatoes
• Water to cover
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• Salt and pepper
• Fresh Basil Leaves
• Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.

Veal topped with sun-dried tomato puree, cauliflower
croquettes, and sauteed sugar snap peas! YUM!

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Directions

Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.

Potato Salad with Blue Cheese Dressing

• 1 1/2 lbs fingerling potatoes
• 3 slices bacon or real bacon bits
• 1 red pepper, cut into 1/2-inch pieces
• 2 green onions, thinly sliced

Dressing

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup buttermilk
• 1/2-3/4 cup crumbled blue cheese
• 2 garlic cloves, finely minced
• salt and pepper

Directions:

1 Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.

1. 2 Drain well, then set aside in a bowl.
2. 3 Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
3. 4 For dressing, whisk mayonnaise with sour cream,and  buttermilk in a bowl.
4. 5 Stir in ½ cup (125 mL) blue cheese, fresh cracked pepper and garlic. Taste and if desired add remaining blue cheese.
5. 6 Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.

ENJOY :)

Sicilian Grilled Chicken

• 1/2 cup fresh lemon juice
• 1/2 cup chopped fresh oregano
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 chicken breasts 

Mix ingredients and marinate with chicken for at least 2 hours!  Grill and ENJOY!  So moist and full of flavor!  

sicilian cauliflower salad

insalata di rinforzo

http://lacucinaitalianamagazine.com/recipe/insalata_di_rinforzo

I cut this recipe in half for 2 servings

Ingredients

• Salt
• 1 (2½ pound) head cauliflower, cored and cut into 1-inch florets
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 large roasted red peppers (from a jar), drained and thinly sliced
• ⅓ cup green olives, pitted
• ⅓ cup cornichon pickles, thinly sliced lengthwise
• 6 anchovy fillets, rinsed and halved  (I didn't use anchovy fillets)
• 3 tablespoons salt-packed capers, rinsed, soaked in cold water, then rinsed again
• 3 tablespoons finely chopped flat-leaf parsley

Instructions

Bring a large pot of salted water to boil. Add cauliflower and cook until tender, 4 to 6 minutes. Drain, transfer to a large bowl and let cool for 10 to 15 minutes. Add oil and vinegar, lightly season with salt and toss together. Add peppers, olives, pickles, anchovy, capers and parsley; toss to combine. Serve at room temperature.

Grilled Steak and Romaine Salad with Blue Cheese Dressing

• 2 Prime Steaks
• 1 head of Romaine Lettuce
• 1 large tomato
• Olive Oil
• Salt and Pepper

Dressing:

• 4 ounces Gorgonzola
• 1/3 cup sour cream
• 1/3 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon white wine vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper

This salad was so delicious I am still thinking about it!  Hope you love it too!  ENJOY :)

Panko-Crusted Honey Ginger Shrimp

2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 small clove garlic, minced
1/2 teaspoon ginger, freshly grated
1/2 teaspoon honey
1/2 pound medium shrimp, shelled and deveined
1/4 cup flour
1 egg, lightly beaten
1/2 cup Panko bread crumbs
Extra virgin olive oil
Sea salt

In a large bowl, combine olive oil, red pepper flakes, garlic, ginger, and honey. Add shrimp and toss to coat. Cover and refrigerate for 1 hour.

Remove shrimp from the refrigerator. Set up a breading assembly line with the flour, beaten egg, and Panko bread crumbs. Take a shrimp and dredge in flour, shaking off the excess. Dip the shrimp into the egg and then into the Panko. Repeat until all of the shrimp have been breaded.

Pour enough olive oil into a large skillet until there is about 1/4-inch of oil in the pan. Heat the olive oil over medium-high heat. Place shrimp carefully into the pan and fry for about 2 minutes, or until golden brown. Turn the shrimp and cook for about 1 minute more. Remove from the pan and drain on paper towels. While the shrimp are still hot, sprinkle with a bit of sea salt. Serve with dipping sauce.

Dipping Sauce:
2 tablespoons chili sauce
1 tablespoon honey
1 teaspoon lemon juice

Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing

• I am always looking for new ways to incorporate eggplant into my recipes, this is a good one, but watch out it has quite a kick!

Ingredients:

• 
  
• 4 Japanese eggplants, unpeeled, cut on diagonal into 1/3-inch-thick slices
• 2 bunches green onions, trimmed

• 
  
• noodles (I used spaghetti)
• 1 8-ounce package sugar snap peas, trimmed

• 7 tablespoons hoisin sauce (I made my own...see recipe below!)
• 3 1/2 tablespoons fresh lime juice
• 4 teaspoons finely grated lime peel
• 1 1/2 tablespoons minced peeled fresh ginger

Prepare barbecue (medium-high heat).  Grill eggplant and green onions until tender, turning often, about 7 minutes for eggplant and and 5 minutes for green onions. Transfer onions to cutting board; cool slightly. Slice  onions.

Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.

Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.

Hoisin Sauce 

INGREDIENTS:

4 tablespoons soy sauce
2 tablespoons peanut butter or black bean paste
1 tablespoon honey or molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper

Famous Chocolate Chip Cookies

Happy 4th of July!  It has been a tradition in my family to bake these scrumptious cookies for the 4th of July.  Nothing like a good ole American favorite on this day!

Here is the secret to Nestle Toll House Cookies:  Make half a batch at a time!  They will come out fluffy and golden...crazy I know!

1 stick of butter

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp. vanilla
1 egg

1/2 tsp. baking soda

1/2 tsp. salt

1 2/3 cup flour

1 cup chocolate chips

PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda and salt in small bowl. Beat butter.  Then add, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels. Drop a tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ENJOY with a glass of ice cold milk!

Herb Potato Salad

2 lbs Red Potatoes

1 cup fresh parsley chopped

1/4 cup sliced scallions

salt and pepper

Vinaigrette:

1/2 cup extra virgin olive oil

2 TB Dijon mustard

2 TB red wine vinegar

1 small shallot diced

Mix ingredients and toss with potato mixture.

ENJOY :)

Corn and Tomato Salad with Fried Goat Cheese

Salad:

2 grilled ears of corn

1 cup of sliced cherry tomatoes

1 small shallot diced

1 TB white balsamic vinegar

1 TB olive oil

1TB of fresh parsley chopped

Salt and Pepper

Arugula or Spinach

Mix all ingredients except arugula/spinach.  Add/Omit any flavors to taste.

Fried Goat Cheese:

Herb goat cheese, 1/4 inch thick slices

1 cup panko 

1 egg

Dip goat cheese in egg.  Roll in panko.  Fry in olive oil, until browned and crispy.  

On a plate, place arugula, corn salad, then 2 pieces of fried goat cheese.  ENJOY :)