Avocado Salad

Another beautiful day, another reason to enjoy a great salad.  This recipe is slightly adapted from Cook's Country Guacamole Salad.  I slightly modified it to make it work for my family's tastes.  This goes great with a nice juicy steak or along side grilled chicken.  

Avocado Salad

Ingredients

2 Roma Tomatoes, diced

4 Green Onions, sliced

1 Teaspoon Chopped Garlic

1/4 Cup Lime Juice

1/4 Cup Olive Oil

1 Poblano Chili, seeded and sliced into matchsticks

2 or 3 Avacados, pitted, skinned and cubed

1 Tablespoon Dried Cilantro or 1/4 Cup Finely Chopped Fresh Cilantro

1/2 Teaspoon Salt

1/2 Teaspoon White Pepper 

Step 1:  Make the Dressing.  Combine the garlic, lime juice, cilantro, salt and pepper in a large bowl.  Let stand for 5 minutes and then whisk in the oil until well blended.

Step 2:  Toss the Salad.  Add chiles, avocados, tomatoes and green onion to the bowl.  Toss gently to combine.  Season with additional salt and pepper as needed.

Sugar Cookie Bars

Oh my, my . . .these bars are simply divine.  And cute.  And easy.  I found the recipe via Pinterest . . it was the first recipe I had ever tried from Pinterest. . . .and I've since made it multiple times.  They are that good.  The recipe was via a blog called A Little Bit Crunchy  A Little Bit Rock and Roll. When I had done a quick Pinterest search, a bazillion hits came up with these sugar cookie bars . . .and not all from the same source.  So, I looked at a quite a few - and they were all the same.  Usually, it was just the frosting recipe that varied.  Could all these people be wrong?  

Be sure to bust out your fat pants - because these are (in the words of the dearly departed Robert Palmer) SIMPLY IRRESISTIBLE!  

Sugar Cookie Bars

Ingredients:

1 cup unsalted butter, room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla

5 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

Directions:

1. Cream the butter and sugar together until fluffy. 

2. Add the eggs, one at a time, mixing well after each addition. 

3. Meanwhile, mix the dry ingredients together in a separate bowl. 

4. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

5. Press into a greased 13 x 18 inch pan (jelly roll pan) and bake at 375F for 10-15 minutes.

6. Cool and frost (see directions below).

Frosting Ingredients:

1/2 cup unsalted butter, room temperature

1/2 cup shortening

1 teaspoon vanilla

pinch of salt

4 cups powdered sugar

5 tablespoons of milk

food coloring (optional)

sprinkles (optional)

Directions:

1. In a mixing bowl, beat the shortening and butter until creamy. 

2. Add the vanilla and powdered sugar. 

3. Gradually add the 5 tablespoons of milk until you reach your desired constancy.

4. Frost the bars and decorate at own will.

Dulce de Leche Chocolate Truffles

The son of a friend of ours recently graduated high school.  And guess where he is going to college . . . .to my Alma mater!  I'll give you a hint . . . 

"Hail the Bison, Hail the Bison .. . ."

Still no clue?  Well, it's North Dakota State University.  And I'm pretty excited that he is going there.  Well, I'm excited when anyone I know decides to go to school there - not just him.

To celebrate, I made some truffles in school colors:  Green and Gold.  

How could I resist?  

I've made thousands of truffles . . .I've been rolling them now for almost 20 years.  I certainly have my favorite recipes.  however, whenever it comes to summertime - I get a little nervous about the weather:  specifically the heat and the humidity.  

And then I had a thought.  I love this blog - Hungry Happenings - this lady is my hero.  She makes such cool stuff .. .and is so incredibly creative!  I've had my eye on this recipe for a while.  I was intrigued by using the dulce de leche . . .and wondered if it could double as a filling for a truffle.  And so I tried it.  And it was wonderful.  

And don't be intimidated by these tasty morsels - they are very easy to make!  

Dulce de Leche Chocolate Truffles

Yield:  approx. 40 truffles using a 1-inch scoop

Ingredients for the Truffle Centers:

1 (13.4 oz) can of Dulce de Leche (I found it in the Hispanic section of our grocery store)

14 oz Semi-Sweet Chocolate Chips

Ingredients for Coating:

1 lb and 4 oz of Vanilla Candy Coating

Optional:  Colored Candy Coating for decorating

To make the truffle centers:  

Step 1:  In a double-boiler, melt the the chocolate chips.  

Step 2:  Once the chocolate is melted and smooth, add in the Dulce de Leche.  Keep stirring until it is completely blended.  This may take a little work, but it will come together. Cover and let rest for about a 1/2 hour.

Step 3:  Line two baking sheets with wax paper.

Step 4:  Pinch off small pieces of the chocolate dough or use a small scoop.  Roll it into a ball.  Experiment with a variety of sizes to decide what size you like best.  I have a small, 1-inch scoop that I've used for years.   With your hands, roll the dough into a smooth ball and the place on the wax paper.  Repeat until all dough is rolled into balls.

To Dip:

Step 1:  In a double-boiler, melt the vanilla candy coating until smooth.  Let it cool down until you can easily touch it without it being too hot.   You want it to be fluid and warm, not hot.  

Step 2:  Dip each chocolate ball into the white coating (one at a time).  I like to do so by tipping the bowl slightly side-ways, tossing the ball in it, retrieving it with a fork and then tapping the fork to remove any excess coating.  Place on wax paper to set.  Repeat until are truffle centers are coated.

Step 3:  Decorate at own will :)  I melted a little green candy coating and also gold candy coating to drizzle atop the candies.  

Brownie Sundaes in a Mug

BEWARE:  Addictive Recipe Below . . .And Not-Very-Good Photos!  EVIL and ADDICTING!

Okay.  That's my PSA for the week.

We've all seen them:  recipes in a mug / single serve recipes / cooked in the microwave.  Yeah yeah yeah.  So, I finally gave in and tried one out.   I always thought that I never would.  I have a family.  Why would I need a single-serve ANYTHING??  Especially a brownie!  The fam would kill me if I didn't make a whole pan for them to devour.

And then opportunity knocked.  Or perhaps just shut the door.  As in, the teenager was gone for a few days and the little was already asleep for the night.  And hubby wanted something sweet to eat.

Hello . . .. Google search!  And here is where it lead me:  http://www.lovefromtheoven.com.  Specifically, http://www.lovefromtheoven.com/2012/07/14/brownie-a-la-anytime-single-serving-brownies-made-in-the-microwave/ .

E.V.I.L.

I warned you.  But if you still want to move forward . . .here is the recipe with very little tweeks.  All credit really goes to the blog above.  I didn't really change much.

Brownie Sundae in a Mug

4 Tablespoons Flour

2 Tablespoons Sugar

Pinch Of Salt

1/8 teaspoon Baking Powder

2 Tablespoons Cocoa Powder

1 Tablespoon Melted Butter

1.5 Tablespoons Oil (such as vegetable, canola or coconut)

1 Tablespoon Water

1/4 Teaspoon Vanilla

1 Tablespoon Chocolate Chips

Melt the butter in your favorite mug via the microwave (took mine about 20 seconds).  Add the remaining ingredients and stir well.  

Scrap the sides down and press firmly into the mug.  Microwave for about 1 minute.  Then check for your desired done-ness.  I nuked mine in-total for 90 seconds.  Please note, it will be very hot!!!  Let cool for 5 minutes.   Not too pretty .. . but I warned you!

To serve, top with HUGE scoop of ice cream.  Eat slowly . . .it's delicous.  So delicious, we had them not just one night . . .but two nights in a row.  SHHHHHHHHHHHHhh . . .don't tell the kids!!!

Caprese Salad with Balsamic Glaze

Now that (I think) summer has finally arrived, I thought I'd share one of my favorite recipes:  Caprese Salad with Balsamic Glaze.  Just thinking about it makes my mouth water.  

It's a great summer salad:  cherry or grape tomatoes, fresh basil, fresh mozzarella and a sweet/tart balsamic glaze.  Very simple, very elegant and always delicious.  It makes a great side salad or a meatless meal.

Enjoy!

Caprese Salad

1 pint Cherry Tomatoes

1 fresh ball Mozzarella

5 large Basil leaves

3/4 Cup Brown Sugar

1/4 Cup Balsamic Vinegar

1/4 Cup Water

In a small saucepan, combine the brown sugar, water, and balsamic vinegar.  Stir together and heat over low until in comes to a boil.  Let boil for 30 seconds and remove from heat.  Let cool.  This will make enough glaze for 3 or 4 salads.

Wash and  prep the tomatoes by cutting each cherry tomato in half.  Place in a medium-sized bowl.  Next, prep your mozzarella by cutting the ball into small bite-size pieces.  Add to the bowl with the tomatoes.  Now, shred the basil and add to the tomatoes and mozzarella.  Use your discretion on the basil - you can always add more if you like.

Once balsamic glaze is cool to touch, drizzle over the salad and toss to combine.  A little of the glaze goes a long way.  Sprinkle with black cracked pepper before serving.  Delicious!

To save the extra glaze - place in sealed container (like an old small jar) and it should keep for 3-4 weeks on the shelf.

The Next Best Thing Since Robert Redford

Robert Redford . . . . I'm too young to really know who this guy is.  American actor, native Californian, heart throb to many (just not me).  You can read about him here.   He sure was popular though . . .and to have a dessert named after you . . .well, we can all hope for that someday!!

If you like desserts that are cool and decadent - this one is for you!  This is an old favorite from my mom's recipe box.  It has a crust, a cheesecake-y layer, a chocolate pudding layer, and whip cream layer.  How can you not love all that?? Oh, and by the way - it makes an 9x13 pan.  I cut the recipe in half when I made it this afternoon. 

I believe it may go by many other names . . .but it will always be Robert Redford for me :)

Next Best Thing to Robert Redford Dessert

1st Layer

1 cup flour

2 tsp sugar

1 stick butter

1/2 cup chopped pecans

Combine all above ingredients as you would for a pie crust.  Press into a 9x13 pan and bake at 350 degrees for 15 minutes.  Cool Completely.

2nd Layer

2-8oz pkgs cream cheese

1 and 1/3 cup powdered sugar

8 oz whipped cream

Combine all ingredients together in mixer bowl.  Beat slowly until all is soft and thoroughly incorporated.  Spread on top of cooled crust.

3rd Layer

3 small pkgs instant chocolate pudding

4 cups milk

In a clean bowl, combine pudding powder and milk.  Beat together for 2 minutes.  Let rest for 5 minutes and then pour over the 2nd layer.  Top with 8 oz whipped cream.  Suggested garnishes:  dust with cocoa powder or sprinkle with chocolate shavings or chopped nuts.

Keep refrigerated.

Please note:  the picture below is a 1/2 recipe, not a full recipe.

Frittata with Spinach, Bacon and Onion

Here's a quick meal for you - Frittata with Spinach, Bacon and Onion.  

God Bless the Incredible Edible Egg :) 

I can bring home the bacon.  And fry it up in a pan. . . . .(name that line!!)  Typically, I'm a big ambassador of baking bacon, but sometimes you want to fry it . . like in this wonderful, 1-pan meal.  And please ignore my stove that really needs to be scrubbed.  I vow to never buy another stove with a white glass-top.  EVER.

Mmmmmmmmmmmm  . . .couldn't resist another bacon shot.  If only this was a smello-blog.

While the bacon is cooking and teasing your taste-buds with their aromatic wonderfulness, beat two eggs in your favorite mug.  This is not my favorite mug.  But it was the only clean mug.  Rest are in the dishwasher.

Once the bacon is cooked to your fancy, remove it from the pan and drain it on a paper towel lined plate and set aside.  Do not remove the grease from the frying pan.

Now, add a large handful of fresh spinach to the hot pan.   Meanwhile, chop up your bacon.  As well, dice up some red onion.  Saute the spinach until wilted.

 

  Now add your beaten egg.

And thin sprinkle on your bacon and red onion.  I just love the sweetness of red onion in this dish.

Now, I'm not a master of flipping eggs in the pan.  My hubby is, I am not.  And I don't like runny eggs.  I like my eggs nice and firm.  Hence, I like to put a lid on pan to steam the eggs through.  That way, the top gets cooked too . . .and no runny eggs.

However, you can try to flip it.  After all, you'll never get it right unless you try.  Not too shabby, if I do say so myself ;)

And then plate this baby up and garnish with some sour cream and fresh cracked black pepper.  Ooo-lah-lah . . .fancy eggs!

Frittata with Spinach, Bacon and Onion

Ingredients:

2 Eggs

2-3 Strips of Bacon

1 Cup Fresh Spinach Leaves

1/4 Cup Red Onion, diced

Sour Cream (optional)

Step 1:  Cook the bacon in a frying pan.  Remove the bacon from the pan once it is cooked through.  Drain on paper towels.  Do not discard the grease.

Step 2:  Add the Spinach to the pan and saute until wilted.  Meanwhile, chop the bacon and dice up the onion.

Step 3:  Beat two eggs and pour them into the fry pan (and over the wilted spinach).  Then, sprinkle the bacon and onion over the top of the egg.

Step 4:  Let the egg cook until firm all the way through.  

Step 5:  Remove from the pan and garnish with sour cream.  Enjoy!