Recipes

COOL as a Cucumber

COOL as a Cucumber                                  

Tangy Cucumber and Avocado Salad

avo cuke salad

Ingredients:

2 medium cucumbers, cubed

2 avocados, (firm enough to cube)

3 tablespoons fresh chopped cilantro

1 clove of minced garlic

2 tablespoons of minced red onions

¼ teaspoon salt (to taste)

¼ teaspoon pepper (to taste)

½ of a small lemon

1 lime

In a large bowl, combine cucumbers, avocados, and cilantro. Stir in onions, garlic, salt and pepper. Squeeze lemon and lime (to taste) over the salad and toss. Cover and refrigerate for at least 30 minutes.  Keep lemon and lime on hand in case your guests want more. Enjoy!

Roasted Garlic Cauliflower

Roasted Garlic Cauliflower

cauliflower parsley

Ingredients:

2 cloves of garlic

3 tbsp. olive oil

1 large head cauliflower

1/3 cup grated parmesan cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 tbsp. fresh chopped parsley

Preheat oven to 450℉.

Gently rub garlic, cauliflower and fresh parsley under cold running water. Mince garlic in a food processor. Separate cauliflower head into florets. Grease a large casserole dish. Combine the olive oil and garlic in a large resealable bag. Add cauliflower to the bag and seal. Shake the bag to mix. Pour the cauliflower mixture into the prepared casserole dish. Season with salt and pepper. Bake the cauliflower for 25 minutes, stirring halfway through. After 25 minutes top with parmesan cheese and parsley and change the oven setting to broil. Broil for 3 to 5 minutes, until the top browns.

Old Fashioned Chocolate Walnut Fudge

Old Fashioned Chocolate Walnut Fudge    

Old Fashioned Chocolate Walnut Fudge

Ingredients:
½ cup of butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
5 ounces evaporated milk
10 large marshmallows
1 cup chopped walnuts (optional)

Butter an 8x8 inch dish. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat. Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

Creamy garlic parmesan potatoes

Creamy garlic parmesan potatoes  

Creamy garlic parmesan potatoes

Try adding a new twist to plain old mashed potatoes. This recipe yields enough for left overs. It is simple and easy to make and your family will enjoy it. What makes this recipe so great, you can alter the ingredients to the taste you desire and still enjoy it!

Ingredients:

Approximately 2 lbs. of potatoes, peeled and quartered

½ cup of butter

3 cloves garlic, minced

1 cup of milk (whole or 2%, your preference)

½ cup freshly grated Parmesan cheese

¼ cup chopped fresh parsley

1 teaspoon sea salt

½ teaspoon ground pepper

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to  medium – low and simmer until tender, 15-20 minutes. While potatoes are cooking, melt butter over medium – low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes. Drain potatoes and return to the pot. Add garlic-butter mixture, milk, parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Grilled Basil Chicken

Grilled Basil Chicken

Basil Chicken

What a simple and satisfying summer dish. Enjoy it as lunch or a side dish at the cookout. These ingredients are straight from the garden.

Ingredients

¾ cup balsamic vinegar

¼ cup tightly packed fresh basil leaves

2 tbsp. olive oil

1 garlic clove minced

½ tsp. salt

4 cherry tomatoes or 1 medium tomato

4 boneless skinless chicken breast halves

 

Fire up the grill and get ready for a delicious recipe. Fresh basil and tomatoes from the garden are perfect to use. Make sure you wash them carefully. For marinade, place the first 6 ingredients in a blender. Cover and process until well blended. Place chicken breasts in a shallow dish and cover with marinade. Cover dish and refrigerate for about 1 hour, turning occasionally. Place chicken on an oiled grill rack over medium heat. Grill chicken 4 – 6 minutes per side. Cook until internal temperature reaches 165℉ as measured with a food thermometer. Enjoy!

Fresh Corn and Zucchini Saute

Fresh Corn and Zucchini Saute

Corn and Zucchina

What a simple and satisfying summer dish. Enjoy it as lunch or a side dish at the cookout. These ingredients are straight from the garden.

Ingredients

¼ cup of butter

½ small white onion, finely diced

3 small zucchinis, diced

3 ears corn (cut kernels from the ears and set aside)

sea salt to taste

freshly ground black pepper to taste

 

Heat butter in a skillet over medium heat, stirring occasionally until lightly browned, 1 to 2 minutes.  Cook and stir onion in the melted butter until translucent, about 5 minutes. Add corn (kernels that were set aside) and zucchini; cook and stir until zucchini is tender about 8 minutes. Season with sea salt and pepper. Enjoy.

Servings: 4

Fresh Peach Trifle

Fresh Peach Trifle

peaches

This summer recipe is FILLED with my favorite ingredients.

Ingredients

6 large ripe peaches –peeled, pitted and sliced

1 tablespoon fresh lemon juice

2 (8 ounce) containers of vanilla yogurt

1 teaspoon lemon zest (grate the peel of a lemon)

1 (10 inch) prepared angel food cake 

 

Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.

Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place the remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with the remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

Servings: 8

Slow-Cooker Tex-Mex Chicken Soup

Slow-Cooker Tex-Mex Chicken Soup

soup

Ingredients:
2 ½ lb. bone-in, skin-on chicken thighs (remove skin after purchasing
4 cup low-sodium chicken broth
3 large stalks celery, sliced
3 medium carrots, sliced
2 poblano peppers (mild chili pepper) seeded and chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tbsp. ground cumin
1 tbsp. ground coriander
2 – 15oz. cans white (cannellini) beans, drained
2 tbsp. lime juice
Chopped avocado for garnish/optional
Cilantro leaves for garnish/optional
Sour cream for garnish/optional
Baked tortilla strips for garnish/optional

 

Use a 6-7 quart slow-cooker bowl, add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans and ½ teaspoon salt. Cover and cook on low 4 to 5 hours or until carrots are tender.
Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
Add cheese, lime juice and ¼ teaspoon salt to soup bowl, stirring until cheese melts. Served topped with avocado, cilantro, sour cream and baked tortilla if desired.