Avocado strawberry salsa 

This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!

Enjoy!



Ingredients:

2 medium avocados 

10-15 medium strawberries 

1 cup fresh pico salsa 

Grilled fish or chicken

Directions:

Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like. 

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Roasted avocado

I love avocados. I love them on salads, tacos, with eggs, etc but until recently hadn’t tried them roasted until I found a few recipes on Pinterest. After checking a few out, I came up with this simple recipe as others added more spices and oils. I found it was great simply made.
I added the avocado to my salad but also had the leftovers on a sandwich later. Both were great.
Make sure to roast each side long enough to get the outside slightly crispy. It is to die for!

Enjoy!

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Ingredients:
One avocado
Evoo
Salt and pepper

*Any other items you’d like with the avocado. I topped a mixed greens veggie salad with the avocado and tossed lightly with a bit of lemon juice and oil.
Also enjoyed it on a roasted chicken sandwich.*

Directions:
Preheat oven to 400. Cut avocado into quarters and discard peel and pit.
Sprinkle with evoo, fresh ground salt and pepper. Toss lightly.
Roast about 10 mins and flip until second side is crispy. Mine took about 15 mins total-10 one side, 5 mins the other.
Enjoy immediately, although I ate the leftovers later from the fridge on a sandwich and it still tasted great!!


Cute cupcake toppers

Cute idea found on the cooking chat board I frequent, this was a hit when we had friends over. Just bake up your favorite cupcake recipe, top/pipe with butter cream or your favorite frosting and then top with these cute toppers. You can get these cute toppers by using mini Reese’s Peanut Butter Cups. Take the foil off, top/pipe with a dollop of butter cream and place on top of your frosted cupcake and wow your guests..LOL! 😉

ENJOY!


Product review: Fage Greek Yogurts

I love yogurt, I could and do eat it every day. I can add it to chicken dishes, muffin recipes, top Mexican foods, add fruit to it, blend it, etc. Whatever I can do with yogurt, I do. I especially have fallen in loooovee with Greek yogurts. Thicker, less soury tasting and very healthy for you. What I didnt like was a lot of them have added sugars and sweets especially if flavored. I was hoping to get away from that and was happy to find a great tasting Greek yogurt that fit that bill. My favorite is Fage.
I love the lighter taste, the great thick texture and the various fat options. We prefer to eat the 0% with fresh fruit added in,  or honey, or granola. We also love Fage to use in place of sour cream, especially the 2% fat version. I dont mind the 0% as sour cream, but H likes the 2% better as it is closer to sour cream. We have enjoyed it so much that we dont ever buy sour cream anymore unless guests are coming over, then I offer both.
I find that I can use the Fage in place of sour cream in all my recipes without changing the texture, taste  or final product. Its creamy, rich flavor melds well with any recipe calling for sour cream, so you can eat guilt-free with a guilty taste!! Who knew eating so healthy and so cleanly could be oh so good?
Fage has several varieties including fat free to full fat and flavored options. We prefer the plain fat free and add in our likes-fruits, honey, agave, granola and even cook and bake with it successfully!

Definitely give this great yogurt a try:


Lemon butter herbed sauce

This was fantastic. My friend Chelsea told me about this recipe from Publix to top seafood, poultry and veggies. I was  so happy to find out about this just in time for H and my Valentine’s Day dinner. I used it over my lobster tail and H  used it on his scallops. We both enjoyed it over the grilled asparagus we made too! It was easy to make and would be perfect for many lighter white fish, seafood or grilled veggies. It is rich, so you only need a little bit!

HAPPY VALENTINE’S DAY!

ENJOY!

Ingredients:
1 tablespoon fresh tarragon (finely chopped)
1 (4-oz) package whipped lemon yogurt    
2 tablespoons lemon herb finishing butter, divided

Directions:
Whisk all ingredients together and top your favorite grilled or broiled fish, veggies or even poultry meats.


Cabernet Sauce for Vanilla Ice Cream

A great impressive dessert from Bon Appetit July 09 issue. I needed a last minute dessert but didnt have time to whip up a cake or torte as I wanted. I did remember this recipe and even as skeptical as I was, this ended up being a fabulous ice cream topper, esp when paired with a good vanilla ice cream and fresh raspberries, strawberries work very well here too!

ENJOY!

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Ingredients:
1 750 ml bottle of cabernet
2 cups sugar
2 pkg fresh raspberries-I used strawberries
1 qt. vanilla ice cream

Directions:
Boil wine and sugar until dissolved and thickens a bit to a scant 2 cups of sauce.  Chill in fridge for at least 4 hours to overnight. Can be made up to a week in advanced.
To assemble: Drop a few raspberries in bottom of dessert dish. Top with vanilla ice cream, cabernet sauce, and a few more raspberries.


Red pepper mayo

A great topping to any sandwich or burger. This was easy to make and made enough for our sandwiches and burgers for the week. Found on Joy The Baker site it makes about a cup of mayo.

ENJOY!

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Ingredients:
1 large egg yolk
3/4 teaspoon Dijon mustard
1 teaspoon lemon juice
salt and pepper to taste
1 roasted red pepper, coarsely chopped ( I used the jarred variety.)
3/4 cup canola or grapeseed oil

Directions:
Combine egg yolk, mustard, lemon juice, and chopped roasted red pepper  in the bowl of a food processor fitted with the blade attachment.  Mix for about 30 seconds.  Add a pinch of salt and pepper and whirl again.  
With the machine running (I know it’s loud), gradually add the oil until the mixture starts to thicken and emulsify.  I added the oil in a steady, but very thin stream.  The mixture will start to emulsify at about the 2 minute mark.
Once it starts to emulsify, you can add the fat more quickly.  If the mixture is too thick for some reason, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.  Store in an airtight container and refrigerate.  Lasts for 3-4 days.