Super Bowl Party Snack List

January 31st, 2013 No Comments

As I’m preparing for my own little get-together, I have to pick a list of dishes to make. Below is a list of everything I’ve been considering. Some are old favorites, others I just found.

The most popular recipe I’ve ever posted is one of them: Baked Avocado Fries. Unfortunately you can’t make these ahead of time, but the rest of them you can.

As for the meat we’ll probably just do a beer can chicken and burgers on The Egg.

Or I could just bring home Goode Company BBQ, the best in Houston, and definitely on my top 10 of all time…That would be so easy…and special…hmmm….

Hope you have a fun Super Bowl sunday. If you make something amazing I hope you’ll come back and share the recipe in the comments so we can use it for summer parties!

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My mayo substitute on sandwiches

June 21st, 2012 No Comments

A ripe avocado can be squished up to make a creamy and healthy spread on your sandwiches. For extra flavor, I add a little bit of pesto. It’s a trick I’ve been using since college and got worn out with it around 2004. Thankfully the combo reappeared in my head while shopping for a picnic the other day.

If you like the flavor, you can also make a more chunky version as a dip. Mash up 2 avocados and add:

A dash of good quality EVOO
Chopped basil
Finely chopped garlic (1-2 cloves)
Fresh grated parsean cheese
Fresh ground salt and pepper
A little squeeze of lemon

Serve with pita chips or sweet potato chips. It’s a pleasant change from guacamole.

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Super easy sea bass with citrus. Perfect for summer!

April 5th, 2012 1 Comment

If you haven’t already, trade in your savory veggies for fruit and heavy sauces for lighter oils. You’ll use both on this sea bass from Bon Appetit. It’s the perfect dish for warm days when you aren’t grilling.

Overall it’s, easy, light, and delicious, just how I like my dinners. I paired it with quinoa (1 cup quinoa, 2 cups water, boil and simmer covered for 15 minutes) mixed with fat free feta, chopped, flat leaf parsley, sea salt, and pepper.

Sea Bass with Citrus and Avocado Oil

From Bon Appetit April 2012

Ingredients

2 oranges
2 pink grapefruits
Kosher salt, freshly ground pepper
4 6-ounce skinless fillets white or Mexican sea bass or grouper (about 1″ thick)
1 tablespoon grapeseed oil (don’t sub EVOO)
1 avocado, halved, pitted, peeled, cut into wedges
4 tablespoons avocado oil

The recipe calls for sea bass which you can sub with white fish (although sometimes a halibut or cod just can’t satisfy my sea bass craving). As for the avocado oil, I don’t think you NEED that one.

Preparation

Preheat oven to 450°.
Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl (see my how to video here). Squeeze in juices from membranes; discard membranes. Drain fruit, reserving 1/2 cup juices. Return segments and juices to bowl. Season with salt and pepper.
Pat fish dry. Season with salt and pepper. Heat a large heavy ovenproof skillet over high heat. Add grapeseed oil. Add fish; cook without moving, occasionally pressing fish gently with a spatula to keep all of surface in contact with pan, until fish is golden brown and releases easily from pan, 4–5 minutes. (When the fish is brown, it will turn up a little on the sides, which might take longer than 5 minutes.)
Turn fish, transfer to oven, and roast until just opaque in the center, 3–5 minutes.
Place fruit and avocado on plates. Top with fillets. Spoon 2 Tbsp. citrus juices over fruit on each plate. Drizzle 1 Tbsp. avocado oil over fish and fruit.

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My favorite easy creative recipes for summer parties

June 30th, 2011 No Comments

I’m sure you’re going to be involved in the Fourth of July festivities in one way or another. Whether you’re hosting the party or attending, consider whipping up one of these recipes to satisfy your friends:

1. Avocado Pesto Dip

Opt for something other than traditional guacamole! Combine these simple ingredients to taste.

Very ripe avocados
Sliced basil
Minced garlic
Fresh ground salt and pepper
Lemon
Thick grated Parmesan cheese

The more lemon you add, the thinner it will get.

Serve with pita chips OR Handmade Tortilla Chips (see instructions to make below).

2. Fresh Pineapple Salsa

Another recipe you can make to taste.

1 pineapple chopped into very small chunks.
Chopped red pepper
Chopped fresh jalapeno
Minced garlic
Chopped cilantro
A teaspoon of EVOO
Salt and pepper
Lime (squeeze in the juice)

Serve with bagged chips OR….

3. Handmade Tortilla Chips

People are always so impressed when I make these. The process is time-consuming, not difficult.

Wheat or White Flour Tortillas
Extra Virgin Olive Oil
Salt or galic salt
Dried herbs (optional)
Large sauce pan
Paper towels

Heat about 3/4 inch of oil in the pan. Cut tortillas into triangles like a pizza. Throw a few drops of water into oil; if it bubbles when it hits, oil is hot enough. Put one layer of tortillas in oil, turn once or twice until golden brown. Set on paper towels and season.

4. Berry Infused Vodka Cocktails

This is one of my signature recipes that my friend love and hate me for :)

LOTS of fresh strawberries, blueberries, and raspberries
2 handles decent vodka
Soda water
Fresh squeezed orange juice

The night before the party, muddle most of the berries in the bottom of a pitcher with a lid. Pour in vodka and let it sit overnight.

For the cocktail, fill a cup with ice, add vodka with soda water and a splash of oj.

5. Spicy Cayenne Shandy

Sooo refreshing and unique. I found this recipe in Real Simple magazine.

3 cups fresh lemonade (simple syrup, lemons, water)
2 bottles of beer
Course kosher salt
Cayenne pepper

To make the lemonade: put 1/2 cup of sugar, 1/2 cup of water into a saucepan. Bring to a boil stirring occassionaly until sugar is dissolved. Put syrup, 1 cup fresh lemon juice, 2 1/2 to 3 cups of water into a pitcher. Add beer.

Mix the salt and pepper together to rim a tumbler. Add ice and lemonade.

6. Bad-Ass Smokeless Ribs

I posted the full recipe a month or so ago. Unbelievably delicious!

7. Broccoli and Sweet Onion Kabobs

Instead of hassling with a salad, grill up these greens that don’t require a fork. Simple cover with a little oil, salt, and pepper. Maybe even drizzle a little agave on the onion.

8. Cucumber Hummus Crostinis

A healthier snack to munch on.

Thinly sliced cucumbers
Hummus
Toasted bread or crackers

Spread hummus on bread and top with cucumber.

9. Dessert!

I can’t choose between all of the recipes I’ve posted recently. Click here to browse. My friend’s favorite has always been this chocolate pie that is super simple to make.

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Quick Guacamole Tip!

May 5th, 2011 1 Comment

Food Network just tweeted this tip and it’s one of my favorites!

To prevent guacamole from getting brown, press ceran wrap on the top of it so that all of the dip is completely covered. In other words, don’t just cover the bowl, push the plastic onto the quac.

With this trick you can make it hours before the party and store it for several days afterwards.

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Heavenly AND Healthy Delicious Dish: BAKED Avocado Fries

January 27th, 2011 45 Comments

Many thanks to VitalJuiceLA for seeking out (via their twitter) the healthier alternative to Circle B Kitchen’s Avocado Fries I posted earlier.

This adaption (and photo) is from Beth’s blog – Adventures in Cooking. She claims they are amazing and I believe her. She even took a pic to show you how crunch they are.

BAKED AVOCADO FRIES

You’ll need:

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional) Mary Note: Not optional in my opinion.

Simply:

Preheat oven to 450.

Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

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HEAVENLY Delicious Dish: Avocado Fries

January 27th, 2011 No Comments

I can only imagine how this melts in your mouth!!! I’m making these bad boys next week, I suggest you do the same.

Avocado Fries

Printable Recipe
Adapted from Sunset Magazine via Circle B Kitchen

All you need:

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional) MR NOTE: NOT OPTIONAL

Simply:

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

(Recipe found via tumblrs: mydailybread and ffffood)

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