Sunday, August 18, 2013

Prosciutto, Asparagus, and Feta Scramble with Lemon Chive Cream

On any weekend, when I am in the mood for something delicious for breakfast, lunch or brunch - my thoughts are always on the easy, breezy scramble. You might remember we did a Kale, Squash, Sausage and Fontina Scramble a few months back.  The best thing about this for a meal, is that you often have all the ingredients in your fridge, and it takes about 10-15 minutes to make. I had leftover asparagus, prosciutto for lunches, and feta that I used for salads, so I went a bit Mediterranean. I added a yummy Lemon Chive cream to brighten it up. You can also do this with egg whites and skip the cream for a healthier version. I love this with a sourdough English Muffin, but use whatever you'd like! Get scrambling after the jump!

Wednesday, August 14, 2013

Classic Guacamole

How I have not done a Gour-maybe guacamole post until know is beyond me, but we are making an amazing batch of green chile chicken enchiladas tonight because it's Hatch Chile season, and I thought we'd kick off the meal with some homemade guac. Guacamole is a Texas staple, and this is my recipe for basic guacamole - you can add bacon, more spice, less spice, or this week some Hatch Chiles might make sense, to make it your own. But try this - it's so easy, literally takes 5 minutes, and I don't know why you'd ever buy guac again! Serve with a Mexican dinner, chips or even chopped veggies for a more healthy snack. This is a short post, so there's no jump! Recipe is below. Ole!

Guacamole (Serves 6-8)
You will need: 
  • 3 large ripe Haas avocados - pits removed, one pit reserved, flesh diced
  • 1 clove garlic - grated fine (I use a microplane)
  • 1/2 c diced red onion
  • 1.5 medium Roma tomatoes, diced
  • 1 T green onions, chopped
  • 1/2 T salt
  • 1/4 tsp cayenne
  • 1/4 tsp cumin
  • 1/2 tsp coarse ground black pepper
  • 1 T fresh lime juice (about 1/2 - 1 lime)
  • 1 T chopped cilantro (optional)
  • Other fun adds: 2 T chopped Bacon,  2 T roasted corn, 2 T chopped Hatch chiles (optional)
Prep all ingredients. Place in a medium mixing bowl. Mix with a stiff wooden spoon (or a mashed potato masher works great) until mixture begins to smooth. I still like lots of texture in mine, so I don't go too crazy on the mixing. Adjust seasoning with salt and pepper to taste. Place one reserved pit in the guacamole. This keeps it nice and green! Cover with saran wrap, so that it touches the surface of the guac and no air can get it. Refrigerate for an hour to let flavors come together. Serve with tortilla chips, chopped veggies etc. Enjoy!

Sunday, August 11, 2013

Spicy Berry Semifreddo

I've been seeing semifreddo recipes all over the place with summer here, and although I'm more of a cake or cookie girl, it's been so damn hot that something cold sounded amazing. Don't let the word "semifreddo" - which might seem intimidating - fool you, this is just easy, delicious ice cream minus the egg yolks and with a lot less effort! Berries are my personal favorite fruit, but you could make this with a lot of fruits! I added a little cayenne and salt because as you know if you read this blog, I love a spicy sweet or a salty sweet. This does have to chill overnight, but honestly, that makes it even easier. Do this a few days ahead, and serve when you are ready. Keep the extra puree in the fridge: I've used it as a stir in for yogurt and frozen it to make almost a sorbet. If it's hot where you are, go get some berries and get to work. Get the semi and the freddo after the jump!