Sunday, August 18, 2013
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
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)
Sunday, August 11, 2013
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!