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photo thewordunheard: Avocado Pie Hello, lover. I’m trying to imagine what this tastes like and it’s making my head hurt.

thewordunheard:

Avocado Pie

Hello, lover.

I’m trying to imagine what this tastes like and it’s making my head hurt.

March 31, 2009
recipes
reblogged via thewordunheard
photo nutritionista: Shrimp? Good source of lean protein. Avocado? Fabulous. And on top of that, it’s spicy? I’ll be making this soon and you should do the same. mascarah: Blackened Shrimp & Avocado Salad I love avocado. I could put it in/on nearly anything. Avocados are expensive and fatty so I try to find ways to mix them with other ingredients so I can get the taste but not consumer more than one at once. I found this recipe on Food & Wine mag’s website and fell in love. The original is here. This is my simple adapted version. Ingredients 1.    1/4 cup raw jalapenos2.    1/4 cup red onion, julienne or diced 3.    1/4 cup plus 1 tablespoon extra-virgin olive oil4.    2 tablespoons fresh lime juice5.    1 small shallot, thinly sliced6.    1/4 cup chopped cilantro7.    1/4 cup of cojita cheese (shredded or grated finely)8.    1 avocado, cut into 1/4-inch lengthwise wedges9.    Salt and freshly ground pepper10.    Blackened seasoning (you can make your own but I love McCormicks Cajun that you can get at your local grocer)11.    3/4 pound shelled and deveined gulf shrimp12.    One head of lettuce, washed and torn into bite-size pieces Directions 1.    In a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro. This makes your vinaigrette.2.    In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shrimp, season with blackened seasoning and cook over moderate heat, tossing the shrimp until they are curled and light pink about 4 minutes.3.    Put lettuce, jalapenos, red onion, and avocado into a bowl. Add the shrimp to the vinaigrette and toss to coat. Toss the shrimp into the salad mixture and drizzle the remaining dressing on top. Sprinkle with cojita cheese. This looks delicious - reblog so I can make it.  Soon.

nutritionista:

Shrimp? Good source of lean protein. Avocado? Fabulous. And on top of that, it’s spicy? I’ll be making this soon and you should do the same.

mascarah:

Blackened Shrimp & Avocado Salad

I love avocado. I could put it in/on nearly anything. Avocados are expensive and fatty so I try to find ways to mix them with other ingredients so I can get the taste but not consumer more than one at once. I found this recipe on Food & Wine mag’s website and fell in love. The original is here. This is my simple adapted version.

Ingredients

1.    1/4 cup raw jalapenos
2.    1/4 cup red onion, julienne or diced
3.    1/4 cup plus 1 tablespoon extra-virgin olive oil
4.    2 tablespoons fresh lime juice
5.    1 small shallot, thinly sliced
6.    1/4 cup chopped cilantro
7.    1/4 cup of cojita cheese (shredded or grated finely)
8.    1 avocado, cut into 1/4-inch lengthwise wedges
9.    Salt and freshly ground pepper
10.    Blackened seasoning (you can make your own but I love McCormicks Cajun that you can get at your local grocer)
11.    3/4 pound shelled and deveined gulf shrimp
12.    One head of lettuce, washed and torn into bite-size pieces

Directions


1.    In a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro. This makes your vinaigrette.
2.    In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shrimp, season with blackened seasoning and cook over moderate heat, tossing the shrimp until they are curled and light pink about 4 minutes.
3.    Put lettuce, jalapenos, red onion, and avocado into a bowl. Add the shrimp to the vinaigrette and toss to coat. Toss the shrimp into the salad mixture and drizzle the remaining dressing on top. Sprinkle with cojita cheese.

This looks delicious - reblog so I can make it.  Soon.

February 25, 2009
recipes
reblogged via nutritionista
photo Another shot of the yumminess.

Another shot of the yumminess.

February 24, 2009
recipes
photo Sausage Brunch Casserole I made this casserole this past weekend for brunch at a friend’s house, and it was DELICIOUS.  Even though I accidentally left out an entire ingredient - the cream of celery soup!  So that means it’s entirely idiot-proof recipe, which rocks in my book. This is another one that’s via my friend Erica’s mom Jeanne.  I had at at her house last summer and it’s even tastier with the soup, though as I learned it’s totally optional. ;) 2 lbs. hot breakfast sausage (I actually used one tube of mild and one tube of hot, and it still was pleasantly spicy without being overwhelmingly hot) 1 large onion, chopped 2 cups rice krispies 2 cups shredded sharp cheddar 2 cans cream of celery soup 6 beaten eggs Brown onion and sausage together.  Drain.  Mix all ingredients except rice krispies.  Spread about half of the sausage/onion/egg/cheese/soup mixture in the bottom of a 13x9 dish.  Sprinkle one cup of the rice krispies over the mixture, enough to form a light but even layer (I ended up using a teeny bit more than a cup).  Add the rest of the mixture as the next layer, and sprinkle more rice krispies on top.  Bake 40 minutes at 350 degrees. The recipe I have says it freezes well, and that it serves 15.

Sausage Brunch Casserole

I made this casserole this past weekend for brunch at a friend’s house, and it was DELICIOUS.  Even though I accidentally left out an entire ingredient - the cream of celery soup!  So that means it’s entirely idiot-proof recipe, which rocks in my book.

This is another one that’s via my friend Erica’s mom Jeanne.  I had at at her house last summer and it’s even tastier with the soup, though as I learned it’s totally optional. ;)

  • 2 lbs. hot breakfast sausage (I actually used one tube of mild and one tube of hot, and it still was pleasantly spicy without being overwhelmingly hot)
  • 1 large onion, chopped
  • 2 cups rice krispies
  • 2 cups shredded sharp cheddar
  • 2 cans cream of celery soup
  • 6 beaten eggs

Brown onion and sausage together.  Drain.  Mix all ingredients except rice krispies.  Spread about half of the sausage/onion/egg/cheese/soup mixture in the bottom of a 13x9 dish.  Sprinkle one cup of the rice krispies over the mixture, enough to form a light but even layer (I ended up using a teeny bit more than a cup).  Add the rest of the mixture as the next layer, and sprinkle more rice krispies on top.  Bake 40 minutes at 350 degrees.

The recipe I have says it freezes well, and that it serves 15.

February 24, 2009
recipes
photo delishyourdish: “Ohhhh…Fudddggggeee…Only I didn’t Say Fudge”- Double Cookie Super Fudge Holy crap this looks delicious.  And I have a ton of girl scout cookies… just might have to make this one.

delishyourdish:

“Ohhhh…Fudddggggeee…Only I didn’t Say Fudge”- Double Cookie Super Fudge

Holy crap this looks delicious.  And I have a ton of girl scout cookies… just might have to make this one.

February 18, 2009
recipes
reblogged via delishyourdish
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Warm Caprese Salad

I want to eat this RIGHT NOW.

  • extra-virgin olive oil
  • 6 to 8 heirloom tomatoes
  • 10 oz. buffalo or fresh mozzarella, sliced and at room temperature
  • coarse sea salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, torn
  • 1/4 cup chives, cut into 1/2” lengths
  • 1/2 cup Italian parsley, mint, tarragon and/or soft oregano leaves
  • 2 cups baby arugula

Heat a charcoal or gas grill to medium hot, and brush grates with olive oil.  Trim the tops off the smaller tomatoes, and cut the larger ones into very thick slices (at least 1”).  Place the tomatoes cut side down on the grill until they just begin to warm, 1 to 2 minutes.  Turn over tomatoes and top each with a slice of mozzarella.  Cook 1 to 2 minutes longer, or until the cheese “slumps.”  Remove the tomatoes from the grill, drizzle with olive oil and season with salt and pepper.  Mix the herbs and arugula to make a salad, and scatter around the tomatoes.

January 31, 2009
recipes
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Pasta with Raw Tomato Sauce

Actually, I could totally make this before the summer (and in fact, probably will - soon).

  • 3 1/2 lbs. heirloom tomatoes of varying color and size, cut into large chunks
  • 1/4 cup olive oil
  • 1 tsp. kosher salt
  • freshly ground pepper, to taste
  • 2 tbsp. pesto
  • 2 cloves garlic, cut in half
  • 1 lb. of strozzapreti or casarecci pasta
  • 1/2 cup basil leaves, torn
  • shaved parmesan

In a large serving bowl, combine the tomatoes, olive oil, salt, pepper, pesto and garlic.  Stir well, cover and let marinate at room temperature, 30 minutes to 3 hours.  Remove garlic.  In a large pot of boiling salted water, cook the pasta until al dente.  Drain and toss with the tomato mixture.  Stir in basil leaves and top with shaved parmesan.  Serves 4.

Yum yum YUM.

January 31, 2009
recipes
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Warm Summer-Corn Salad

  • 1/4 cup extra-virgin olive oil
  • kernels from 8 ears of corn*
  • 1 bunch of scallions, ends trimmed, thinly sliced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. coarsely ground black pepper

Heat oil in a wide, heavy-bottomed pan over high heat until it just begins to smoke (2 to 3 minutes).  Add corn and cook, stirring often, for 15 minutes.  Add scallions, salt and pepper and continue to cook until some of the corn is charred (about 5 minutes).

*To remove the kernels from the corncob, first shuck the corn, then use a sharp knife to slice kernels off into a bowl.

January 31, 2009
recipes
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Watermelon Margaritas

Was reading an old Domino magazine at the gym yesterday, and found some tasty things that I want to make once the weather gets warm.

Watermelon Margaritas:

  • 3 cups seedless watermelon chunks (abt. 1 lb)
  • 1 1/2 cups fresh lime juice
  • 1/2 cup sugar
  • 1 cup tequila
  • 1/2 Grand Marnier

Combine watermelon chunks, lime juice and sugar in a blender, and blend on high until completely liquid and frothy.  Combine in a pitcher with tequila and Grand Marnier.  Fill pitcher with ice, stir and serve.

January 31, 2009
recipes
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Jeanne's Famous White Chicken Chili

In case you’re looking for a chili recipe for Sunday.  This stuff is the BOMB.  It’s my friend Erica’s mom’s recipe.

  • About 3-4 pounds chicken breasts (about 6 breasts)
  • 2 chicken bouillon cubes
  • 7 small cans or equally larger cans White Northern Beans
  • 1 Large Onion (finely chopped)
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Olive Oil
  • 1 4oz can chopped green chili peppers
  • 1 28oz Large Fat Can Mild Greene Chili Enchilada Sauce
  • 2 ½ tsp salt, cumin, dried oregano, coriander
  • pinch ground clove and cayenne pepper
  • black pepper to taste
  • 3 cups chicken broth (from cooked chicken) or more if you need it to be less thick
  • 1 can chicken broth undiluted
  • ¾ of a Corona beer (optional, but makes it really good!)

Directions:

1 - In skillet… sauté garlic and onions in olive oil until tender

2 - Cook Chicken about 30 min on medium (with 2 chicken bouillon cubes)…Reserve broth… Shred or cube chicken

3 - Return chicken to pot w/ about 3 cups broth from chicken, 1 can of broth

4 - Add onions, garlic, beans (juice and all), chili peppers, enchilada sauce, seasonings, and beer.

5 - Let steep together for 45 min to 1 hour.

6 - If needed, add additional broth from chicken to make less thick.

Top each serving with: Salsa, sour cream, Monterey Jack cheese, & Fritos

January 30, 2009
recipes