2 ripe avocados, divided 1-1/2 cups water 1/2 cup orange juice 1 tsp honey 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper 2-3 boneless, skinless chicken breasts 1 tsp olive oil 1 garlic clove, cut in half 1-1/2 cups fresh corn kernels 1 cup chopped red bell pepper 1/3 cup chopped green onion
Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper; blend until smooth.
Heat a grill pan over med-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
Pour avocado mixture into medium sauce pan over low heat.
In same saute pan that chicken was cooked, saute corn, bell peppers, green onion and cilantro until tender. Pour corn mixture and chicken into the avocado mixture. Let cook for 3-5 minutes, or until soup is heated through.
Spoon chowder into bowls (or bread bowls), and top with more sliced avocado and cilantro. Serve with crackers.
1 lb raw Mexican chorizo sausage, casings removed 1/4 cup uncooked grits or polenta, for rolling the dough 1 ball prepared pizza dough, room temperature (pre-made like Pillsbury works like a charm!) 2 tblsp olive oil 1-1/2 cup grated Monteray Jack cheese 1 can crushed tomatoes with basil 2 plum tomatoes, seeded and diced 1 ripe avocado, peeled, pitted, and diced 8 oz or less sour cream, for topping Kosher salt and ground black pepper
Heat a saute pan over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up and clumps, until no longer pink. Drain on paper towel and reserve for topping.
Preheat the grill, roll out the dough and shape it to medium rectangle size using the grits to keep it from sticking. Place the dough on the grill over indirect heat and grill for1-2 minutes or until the bottom is light brown.
Turn pizza over. Spread crushed tomatoes over the top, then sprinkle some cheese and top with the cooked sausage and diced tomatoes. Cook for 2-3 minutes or until the bottom is lightly browned and toppings are heated through.
Remove from grill and top with avocado and sour cream.
Got a few more foster kitties in the past couple days.
First one is a male long-haired tabby that we call "Mr. Grey"...like after the popular book "50 Shade of Grey." Why you ask? Its like calling a fat cat "tiny"...Mr Grey is so scruffy and a bit "sickly." He's got giant ears and paws...gonna be a big guy!! He's doing great and starting to get a little meat on his bones. Haha
The other kitty I have is a Momma kitty that I call "Leche" She looks like she has a milk mustache...and because she's about to be a mommy! In fact, she had her litter last night! We wanted to give her a relaxing atmosphere to have her kittens, so I'm housing her for the first few weeks of the kitten's lives. I only took a few pictures with my iPad, so I'll get better pictures with my camera soon.
2 skinless, boneless chicken breasts (about 1 pound) 7 tblsp Thai peanut sauce [recipe below] 3 tblsp vegetable oil kosher salt and freshly ground pepper 2 tblsp fresh lime juice 1 head romaine lettuce, sliced 1 cucumber, cut into matchsticks 1 medium carrot, cut into matchsticks 1 red bell pepper, thinly sliced 1/4 cup roughly chopped fresh cilantro, plus more for topping 3 tblsp chopped roasted salted peanuts
Preheat grill to medium high.
Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons of the peanut sauce, 1/2 tablespoon veg oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to plate.
Whisk the remaining 5 tablespoons peanut sauce and 2-1/2 tablespoons veg oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss.
Season with salt and pepper and divide among bowls or plates. Top with chicken, peanuts and more cilantro.
PEANUT SAUCE [if you can't find the jar!]
1/4 cup smooth peanut butter 1 garlic clove, finely minced 3 tablespoons lemon juice, freshly squeezed 2 tablespoons low-sodium soy sauce 1 teaspoon sesame oil 1 teaspoon brown sugar 1/3 cup water 1/2 teaspoon kosher or sea salt freshly ground pepper to taste
Combine all the ingredients in a blender and process until smooth.
recipe from "Food Network Magazine" September 2012 issue
This pizza will take about2-1/2 to 3 hours to make, so plan accordingly!
For the Dough: 1 (1/4 ounce) packet of active dry yeast 2 tsp sugar 2 tblsp extra virgin olive oil, plus more for brushing and drizzling 4 cups all-purpose flour, plus more for dusting 1 cup semolina flour [or use another cup of the all-purpose flour] 2tsp fine salt For the Topping: 6 tblsp EVOO 1/2 cup pine nuts (optional) 1/2 cup onion, finely chopped 1/2 cup red bell pepper, finely chopped 6 tblsp tomato paste 1 pound ground lamb [you can also use beef!] 1 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp red pepper flakes (optional) 1/4 tsp ground allspice kosher salt 2 plum tomatoes, seeded and finely chopped 1/4 cup Greek yogurt 2 tsp fresh lemon juice 2 tblsp fresh cilantro, chopped 2 tblsp fresh parsley, chopped
For the Sauce: 2/3 cup Greek yogurt 1/4 cup fresh mint, chopped 1 tblsp fresh lemon juice kosher salt and freshly ground pepper
MAKE THE DOUGH: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
Meanwhile, MAKE THE TOPPING: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 tsp salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minutes Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
MAKE THE SAUCE: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
Preheat the grill to medium. Cut 12 9-inch square pieces of parchment paper. Stretch each peice of dough into an 8-inch round, brush with olive oil on both sides and stack with the paper in between.
Invert the dough onto the the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes.
Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.
this recipe is from "Food Network Magazine" September 2012 issue
Have you seen it? I haven't had the pleasure to see it in person. Its the first thing I want to see if we ever make it to the big apple.
Last week was my kids' first week of school! So here are my belated pictures of their first day!
My son's favorite thing was his shoes...they are "boba fhett" (spelling?) by Stride Rite...they even light up!!
With their BFFs!
Momma gets to party now the kids are away all day... LOL
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1/4 cup balsamic vinegar 1 tablespoons olive oil 1 tablespoons fresh lemon juice 1 tablespoons minced fresh rosemary or 3 teaspoons dried 2 garlic cloves, minced 1/2 teaspoon ground black pepper 4 1-inch-thick lamb sirloins (or chops), fat trimmed
Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
Prepare barbecue (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.
1-1/2 cups all-purpose flour 1 tsp baking soda 2 very ripe medium bananas, peeled and mashed 1/2 cup butter, at room temperature 1/2 cup granulated white sugar 1/2 cup shelled sunflower seeds 1/2 cup miniature chocolate chips
Whisk together flour and baking soda in a small bowl. Set aside.
In a large bowl, beat bananas, butter and sugar until well combined.
Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips.
Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.)
Preheat oven to 350 degrees F. Line baking sheets with Silpats or parchment paper.
Scoop about 1 tablespoon of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 15 to 17 minutes until edges are lightly golden.