Avocado Quesadillas

Avocado Quesadillas

2 ripe tomatoes, seeded and cut into 1/4 inch dice.

1 firm avocado,peeled and diced into 1/4 inch dice

1 tablespoon red onion, chopped

2 tsp. lemon juice

1/4 tsp. Tabasco

jalapeno-optional,minced

salt and pepper; to taste

1/4 cup sour cream

3 tablespoons chopped fresh cilantro

4 flour tortillas or whole wheat

1/2 tsp vegetable oil

1 1/3 cups grated Pepper Jack Cheese

In a small bowl stir together tomatoes, avocado, onion, lemon juice, jalapeno and Tabasco sauce; season with salt and pepper; to taste. In another bowl stir together the sour cream, cilantro; salt and pepper; to taste.

Preheat the broiler.

Put tortillas on a baking sheet and brush tops with oil. Broil tortillas until pale golden. Turn tortillas over and broil the other sides until pale golden. Sprinkle tortillas evenly with the cheese and broil until cheese is melted and bubbling. Spread the avocado mixture evenly over 2 tortillas and top each with 1 of the remaining tortillas, cheese side down. Transfer quesadillas to a cutting board and cut into wedges.

Top each with sour cream mixture.

Fresh Mango Salsa for my Chicken Quesadillas

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Fresh Mango Salsa for my Chicken Quesadillas

This is a no measure taste as you go recipe. Make as mild or as hot as you want. No rules here.

1 red bell pepper, diced

1 jalapeno, seeded and deveined, minced

5 green onions, sliced or red onions if you have them, diced

1 clove garlic , minced

3 mangoes , diced

zest of 1 lime

juice of 1 lime

hand full of diced fresh tomato

1/4 cup chopped cilantro

a pinch of cardamom or cumin

salt and pepper to taste

Toss all together.

Greek Style Layered Hummus Dip

Greek Style Layered Hummus Dip

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Hummus:

1 can of chickpeas (14 oz.), drained with liquid set aside

1 can of artichoke hearts (14 oz) drained

2 tablespoons tahini

3 tablespoons olive oil

1 clove of garlic, crushed

2 tablespoon lemon juice

Layers:

2 cups finely chopped drained jarred roasted red bell peppers

2 cups finely chopped pepperoncini peppers

2 cups finely chopped pitted kalamata olives

2 cups crumbled feta cheese

16 English cucumber slices

fresh oregano

Hummus:

Combine all the ingredients in a bowl of a food processor, process until smooth. Use the reserved chickpea liquid if needed.

Assembly:

In 6 oz. canning jars or any clear container begin by layering with the red bell peppers, next the hummus, then pepperoncini, olives and topped with feta. Garnish with a cucumber slice and sprig of fresh oregano.

Chile Garlic Bread

Chile Garlic Bread

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1 medium- hot fresh red chile, such as jalapeno or red cherry

4 garlic cloves, chopped

1 thyme sprig

1 tsp sea salt

12 tablespoons butter , softened

1 baguette

Remove leaves from thyme stem. Combine all ingredients except bread to food processor and pulse until a paste is created. Slice bread almost to bottom every 1 1/4 inches or so. Spread garlic butter on each slice. Put bread on baking sheet and bake 8-10 minutes . Serve hot.

Chili Cheese and Cream Cheese Fruit Filled Soft Pretzels

Chili Cheese and Cream Cheese Fruit Filled Soft Pretzels

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Chili Cheese Soft Pretzels

Dough:

1 1/2 cups warm water

1 1/2 tablespoons active dry yeast

5 cups flour, plus extra for rolling out dough

1 tsp. salt

1 tablespoon sugar

1/4 tsp cayenne pepper

1/2 tsp granulated garlic

2 large eggs

3 cups sharp cheddar cheese, grated, divided

2 tsp. dehydrated onion flakes

2 tsp coarse kosher salt

Preheat oven to 425 degrees

Line 2 baking sheets with parchment paper.

In a food processor bowl fitted with a metal blade and all dry ingredients flour, salt, sugar, cayenne pepper, and granulated garlic including 3/4 cup cheese , except yeast. Place the yeast in the warm water to bloom.  Pulse the dry ingredients in the food processor a few times just to combine. Beat eggs and add to water yeast mixture. With motor running slowing pour water, egg, yeast mixture into processor. Blend until dough begins to form a ball. Remove from bowl and knead until smooth. Divide dough in half. Roll out dough to 12×17 inch rectangle. Sprinkle with 3/4 cup cheddar cheese in a strip down the short side of center of the dough. Fold one third over cheese and sprinkle another 3/4 cup of cheese and then fold the last third over cheese. Seal edges and sides closed. Roll out into 11×15 inch rectangle and cut into 8 strips. Repeat with other half. Roll strips into ropes and form into pretzel shapes. Place pretzels , 8 to a lined baking sheet and lightly brush tops with beaten egg and sprinkle with kosher salt , onion flakes and remaining 3/4 cup cheese. Bake 16-18 minutes until browned

Cream Cheese Fruit Filled Soft Pretzels

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2 pastry bags fitted with #6 magic line tip or comparable size

Any quality fruit preserves

4 oz softened cream cheese

1/8 cup granulated sugar

Mix together the cream cheese and sugar until mixed together and set aside.

1 egg for brushing tops

Sanding sugar or sugar sprinkles

Dough:

1 1/2 cups warm water

1 1/2 tablespoons active dry yeast

5 cups flour, plus extra for rolling out dough

1 tsp. salt

1 tablespoon sugar

2 large eggs

Preheat oven to 425 degrees

Line 2 baking sheets with parchment paper.

In a food processor bowl fitted with a metal blade and all dry ingredients except yeast. Place the yeast in the warm water to bloom.  Pulse the dry ingredients in the food processor a few times just to combine. Beat eggs and add to water yeast mixture. With motor running slowing pour water, egg, yeast mixture into processor. Blend until dough begins to form a ball. Remove from bowl and knead until smooth. Divide dough in half. Roll one half of the dough on lightly floured surface to 11×15 inch rectangle. Cut dough into 8 strips. Repeat with other half of dough.

Fill each pastry bag , one with cream cheese mixture and the other fruit preserves.

Take a dough strip and run a bead of cream cheese mixture and fruit preserves down the center of each strip. Pinch together the edges and ends securely and form into pretzel shape. Place 8 on each baking sheet. Lightly brush tops with beaten egg and sprinkle tops with sugar. Bake for 16-18 minutes, until browned.

Asparagus Pizza on Beer Pizza Crust

Asparagus Pizza on Beer Pizza Crust

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Beer Pizza Crust

1 cup beer

1 tsp. salt

2 tsp. sugar

3 1/4 cups bread flour

2 tsp. dried basil

1 1/2 tsp. instant yeast

Combine dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse until combined, while machine is running pour in beer. Blend until dough comes together. Rise and punch down twice. After 2 risings form into crust.

1 lb. pencil thin asparagus

1/4 lb. proscuitto

10.5 oz, log of soft goat cheese

1 head of roasted garlic

1/2 cup grated parmesan

red pepper flakes

pepper , to taste

olive oil

1/4 cup fresh basil, chiffonade

Preheat oven to 400 degrees.

Combine the goat cheese and roasted garlic. Spread onto crust , top with trimmed asparagus spears,  sprinkle with red pepper flakes and pepper to taste. Place proscuitto on top of asparagus , sprinkle with grated parmesan. Drizzle entire pizza lightly with olive oil. Bake until cooked through and nicely browned. Remove from oven and sprinkle chiffonade basil over top.

Black Bean-Roasted Garlic Guacamole

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1 can black beans, drained and rinsed

1 head of roasted garlic, pulp squeezed out and reserved

3 large avocados, seeded and mashed

1 cup salsa

2 tablespoons fresh cilantro, chopped

juice of 2 limes

salt and pepper;to taste

In a large bowl, add the mashed avocados and roasted garlic pulp; mash in the garlic and stir to combine. Stir in the juice,beans,salsa and salt and pepper,to taste.

Fried Garbanzo Beans

Fried Garbanzo Beans

Love,love , love these as a snack. They’re addictive.

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1 lb. dry garbanzo bean, soaked in water overnight

1/4 tsp. cayenne powder

1/2 tsp paprika

salt to taste

vegetable oil

Add vegetable oil in deep pan and heat to 350 degrees. Drain garbanzos and dry off. Test oil for correct heat by placing a cube of bread in the oil; it should turn golden brown in 15 seconds. Once oil is up to temperature  add half of the soaked garbanzos to the oil and fry until golden brown. You may want to cover the pan at first when the garbanzos are first added,; they can pop at first.  Remove from oil and drain on try with crumpled paper towels . Place hot garbanzos in a bowl and toss with seasonings until well coated.Repeat with remaining garbanzos. Allow to cool before eating.

Mushroom Salad

Mushroom Salad

This salad is great for breakfast over egg dishes as well as on steaks for dinner or on its own for lunch.

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1/4 cup butter

2 lbs. cremini mushrooms, sliced

3 clove garlic, chopped

2 shallots, chopped

1 cup dry sherry

2 tablespoon sherry vinegar

1 tablespoon parsley, chopped

1/2 tsp. black pepper

sea salt, to taste

Parmesan Party Mix

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1/2 cup melted butter

1 1/4 tsp seasoned salt

1/4 tsp garlic powder

5 tsp. Worcestershire sauce

3 cups rice Chex cereal

3 cusp corn Chex cereal

3 cups wheat Chex cereal

2 cups salted mixed nuts

1 cup parmesan cheese, grated fine

Combine the cereal and nuts in a bowl. Combine the melted butter, Worcestershire sauce, garlic powder, and seasoned salt. Pour over the cereal mixture and toss to combine. Place on a foil lined baking sheet and bake for 1 hour ; stirring every 15 minutes. Remove from oven and sprinkle on the parmesan cheese and toss well. Allow to cool and store in a airtight container.