Avocados Aren't for Guacamoles Only

For avocado lovers there is no recipe healthier than Avocado Feta Cheese Stackers. In this recipe, avocados are sliced and then stacked with sliced onions, feta cheese, cherry tomatoes, and butter lettuce. After that the slices are skewered with stems of rosemary and the olive oil, lemon juice and lemon pepper is drizzled onto such slices. With these ingredients, this recipe truly becomes a healthy and light hors d’oeuvres ideal for the summer cocktails, dinners, parties as well as picnics, you name it! Avocado Feta Cheese Stackers recipe makes for a fantastic presentation with its color combination.

This simple dish is added with flavor and a pleasant aroma with the use of rosemary stems. This recipe is especially perfect when its main ingredient, the avocado, is in season. The avocado that should be used in this dish should be ripe and firm enough so the slices when skewered are not disintegrated. It is also possible to purchase unripe avocados but you have to wait for a few days until they ripen at room temperatures. What’s great about this dish is that you can even pick your favorite dressing aside from olive oil and lemon. This flavorful, healthful packed entrée or snack is served either as is, on top of flat bread, as an additional entrée or as a filling for pita bread. To prepare this recipe you will need 6 plates. Looking for michelin recipes? Feel free to drop by the link.

Ingredients
6 plates
12 slices of avocado
12 pieces of butter lettuce
12 cherry tomatoes (sliced in half)
12 pieces of thinly sliced feta cheese
12 thinly sliced onion rounds
12 rosemary stems
Lemon pepper to taste
Lemon juice to drizzle
Olive oil to drizzle

1. Put 2 butter leaves on a certain plate.
2. Set 1 piece of feta cheese on 1 butter leaf.
3. Lay a sliced onion round on top of the feta cheese.
4. Add an avocado slice on the onion.
5. Next to the avocado slice put the sliced tomato.
6. Position a rosemary stem in the avocado slice.
7. A lemon pepper is then sprinkled to taste.
8. Drizzle with olive oil and juice from 1 lemon to taste.
9. Add the rest of the butter leaves to the other 5 plates with 2 leaves on each plate. Procedure is repeated for each plate.
10. You may however choose whatever dressing you prefer such as Italian, French, ranch, balsamic, and vinaigrette with this recipe.

Apple Prawn

Prawns are lightly fried and served on a bed of shredded apples flavored with cinnamon and dressed with olive oil and chive dressing in this light and scrumptious appetizer by award-winning chef David Moreno. This simple gourmet recipe makes an elegant  appetizer that is very easy to prepare and takes only minutes to cook. It can also be enjoyed as a main course for those following a strict diet.

Use the freshest prawns you can find for a superior tasting dish. In this recipe, the prawns are split in two and fried in olive oil until they change color. Before frying the prawns, rinse them well under cold running water and pat dry with a paper towel. Split the prawns into two using a sharp knife. Heat the olive oil in a frying pan over high heat and then add the prawns in the pan. Stir the prawns until they turn pink and then take them off the heat. The prawns will cook in three to five minutes depending on the size of the prawns. You can season the prawns with salt and pepper but if they are very fresh, then you can leave them as is and their sweet succulence is enough to flavor them. Make sure that you serve them immediately after frying.

The apples also need to be served immediately since they oxidize quite quickly. You can toss them with a bit of lemon juice to keep them from changing color. The cinnamon also helps give them a nice color. Work quickly when peeling the apples and shredding them. Use a tart apple with a nice crunch and subtle sweetness like Granny Smith, Golden Delicious or Jonagold. The acidity of the apples wonderfully balances the sweetness of the prawns. Chives and olive oil complete the recipe for a well-balanced dish.

Apple cinnamon prawn and olive oil infusion

 

Ingredients

12 prawns

4 Granny Smith apples

1 teaspoon cinnamon

1 tablespoon olive oilchives

4 cinnamon sticks

1.Slice the prawn at the center to get two pieces. Heat oil in pan and cook prawns until they change color. 

2.Peel the apple and shred it immediately so it doesn’t oxidize. As soon as it is shredded, season with ground cinnamon. Taste the mixture to check, the apples must be quite heavy on the cinnamon. 

3.To arrange, place apple cinnamon shreds in center of the plate using a round mold, place prawns, one on each side to achieve symmetry. Give it a bit of height with a stick of cinnamon inserted in the middle of the shredded apples. Dress the prawns with some olive oil and chive dressing. 

An Appertizer to Impress Mom

Mothers day is here and we want to share this day with our family, especially with our moms or the moms of the house.  It's good if we can celebrate it all together with them, cook up supper or ask your mom if she can cook your favorite soup or any of your favorite food you remember from your childhood, I'm pretty sure that would be a delight but don't forget to say thanks and ask for the recipe. Thinking on what to give your mom? Well in my opinion moms don't ask much about expensive gifts, just be yourself and please don't forget to greet your mom and say that you love her. Gifts don't have to be material things, it can be that you all visit her favorite hangout or just bond together through cooking or just help her in chores, it ain't much but you'll make her smile and happy and that's what matter most.  To see your mom happy also makes you happy definitely and make the most out of this day. 

There’s nothing like a simple dish of sautéed shrimps which you can prepare and cook in 15 minutes and serve to your hungry guests to whet their appetite while waiting for dinner or a special lunch.

While waiting for your mom to come over, why not try out an easy recipe? It fits right in with almost any kind of cuisine, whether French, Italian, or Asian.  This dish also makes for delicious and healthy refreshment on a warm and sunny day, perfectly paired with a cold white wine.  Whether you are on a beach vacation or having a backyard barbecue, this simple recipe will do the trick to liven up your planned or spontaneous menu.  You can serve them with salad, top them over steamed rice, add them to noodles or pasta, put them on bread to make crostini, use them as filling for tacos, or gobble them up with cold beer during movie night.    

 

Sauteed shrimp  

Ingredients 

7 oz. gray shrimp

wine white  

minced parsley

chopped shallots
1 onion,chopped
peppercorns
1 bay leaf

1. Finely chop parsley, shallots, and onions and set aside.
2. On a hot frying pan, pour olive oil until the surface is fully coated. Make sure the pan is hot enough when you put in the live shrimp. Sautee until the shrimp changes color.
3. Add some white wine and expect the pan to flame a bit. When the fire dies down, add the finely chopped parsley, shallots, onions and bay leaf.
4. Season with salt and pepper and serve immediately.

Fruits on a Grill

A Fruit Revolution

When it comes time for your child’s birthday at school, and you are on the hot seat to deliver a yummy birthday treat to the class of 25, what do you say to eschewing those nasty store-bought cupcakes with the transfat this and the high fructose that and the ingredient list a chemist couldn’t decipher?

I have two words for you, and they are good words, careful words, wise words. Delicious words, in fact!

FRESH FRUIT KEBABS

Fresh fruit kebabs make a healthy and colorful treat that can

be served as an appetizer or dessert, perfect for barbecue parties, summer picnics or weekend gatherings with friends and family. Adapted from a recipe from USA Weekend, Fresh Fruit Kebabs are a light and nutritious alternative to the regular fruit salad. This can also be served at children’s parties and potlucks.

The different colored fruits create a festive vibe and the different flavors and texture give a pleasant sensation and experience in the palate. Grilling the fruits intensify their flavors and caramelize their natural sugars, making them even sweeter. In this recipe, chunks of pineapple, green grapes, and large plums are skewered on bamboo or wooden sticks and grilled until tender. The fruit kebabs are served with a healthy and delicious dipping sauce of fat-free yogurt, honey, and lemon juice. Prepare and serve at least one skewer per person. Fruit kebabs are perfect for vegetarians at barbecue parties.

You can also use other kinds of fruits for grilling. For best results, use fresh fruits that are in season. Other kinds of fruits you can skewer and cook on the grill include apples, red grapes, strawberries, blueberries, cantaloupes, kiwi, and mangoes. You can also add cherry tomatoes in the mix. The fruits should hold their structure well and not be overripe so that they do not fall off the skewer as they cook. You can choose different colored fruits, forming the colors of the rainbow, for a beautiful presentation. Ideally, the fruits should roughly have the same shape and size so that they cook evenly. If you choose to add apples to the mix, lightly toss the bite-sized apple chunks in lemon juice to keep them from browning. Apples start to discolor the moment they are cut so work on them quickly.

Note:

• Fruits (such as grapes, watermelon, apples, oranges, cantaloupes, mangos, blueberries, strawberries, raspberries, kiwi, pineapple, cherry tomato for a wild card!)
• Wooden kebab sticks (one per person)
• Special treat (such as mini marshmallow or brownie bite) optional

Cut fruit into bite-size chunks (do not cut grapes or whole berries). Thread fruit chunks onto wooden skewers. As you make each skewer, lay it down on a large tray. Once you cover the tray with a single layer of skewers, place a piece of waxed paper on top and begin your next layer of skewers if needed. This will keep them tidier than if you pile skewers on top of each other and the fruit starts getting entwined.

Ingredients

1 1/2 cups large fresh pineapple chunks

1 1/3 cups green grapes

2 large plums, cut into slices

8 wooden skewers

6 oz. plain, fat-free yogurt

2 tbsp. honey

1 tbsp. lemon juice, preferably fresh

Preparation Instructions

1. Skewer fruit, alternating fruit as you go.

2. In a small bowl, mix together remaining ingredients. Set aside.

3. Place skewers on a preheated, oiled grill and cook until fruit starts to soften and grill marks have formed, turning once, about 3-5 minutes per side.

4. Remove from heat and serve warm with yogurt sauce.

A Tropical Twist With My Coleslaw

Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage, which is dressed with mayonnaise and/or buttermilk in some variations and dressed with vinegar and seasoning (without any dairy or mayonnaise) in other, lighter variations. Cream or sour cream may be used as the dressing and vinegar may be added. It may also include shredded carrots as well as other fruits and vegetables such as apples, onions, radishes, and peppers. Horseradish, seeds, and various spices may be included.

Coleslaw is made even more scrumptious and vibrant with the addition of mango, and given a twist of gourmet with some blue cheese dressing in this healthy and exceptional recipe inspired by caterer Diana Temple. It is a colorful and refreshing side dish to barbecues, grills, roast chicken, and other favorite summer dishes. The bright yellow color of ripe mangoes provides a pretty contrast to the green and purple shredded cabbage. To give it texture and a rich nutty taste roasted pine nuts are sprinkled over the salad.

There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, pepper, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. In the United States coleslaw often also contains buttermilk or mayonnaise substitutes, and carrot; although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw and commonly found in the Piedmont region of North Carolina, is made using ketchup and vinegar rather than mayonnaise. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares.

The different colored fruits create a festive vibe and the different flavors and texture give a pleasant sensation and experience in the palate. Grilling the fruits intensify their flavors and caramelize their natural sugars, making them even sweeter. In this recipe, chunks of pineapple, green grapes, and large plums are skewered on bamboo or wooden sticks and grilled until tender. The fruit kebabs are served with a healthy and delicious dipping sauce of fat-free yogurt, honey, and lemon juice. Prepare and serve at least one skewer per person. Fruit kebabs are perfect for vegetarians at barbecue parties.

Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats, and may be accompanied by French fries or potato salad as another side dish. It is commonly included when ordering a fish fry in the midwestern United States. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut, the meat being either pastrami or corned beef, and the sandwich commonly is called a "Rachel" to differentiate it from the "Reuben".

A variation of coleslaw made with vinegar and oil is often served with pizza in Sweden.

Coleslaw added with cooked ham slices and sliced pepper (julienne cut), in Italy is called "Insalata Capricciosa" (capricious salad).

Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage.

Slaw With Mango And Blue Cheese Dressing

Ingredients

In a large bowl combine:

4 cups thinly shaved green cabbage

2 cups thinly shaved purple cabbage

1/3 cup mango, cut in small shards (peach or nectarine in season could be substituted)

1/4 cup thin sliced green onion

3 tablespoons roasted pine nuts

For dressing, place in blender:

3/4 cup buttermilk (or 2% milk)

1/4 cup light colored vinegar, such as rice wine vinegar

1/4 cup mayonnaise (she prefers Veganaise)

5 ounces blue cheese (such as Gorgonzola)

2 tablespoons fresh parsley leaves

2 cloves garlic, chopped

1 teaspoon Worcestershire sauce

Preparation Instructions

1. Combine cabbage, mango, onions, and pine nuts in a large bowl.

2. Combine buttermilk, vinegar, mayonnaise, blue cheese, parsley, garlic, and Worcestershire sauce in a blender, and puree until smooth.

3. Over the salad in the bowl pour some of the dressing. Toss to combine and coat ingredients. Add more dressing if desired.

Tortillas for Cinco de Mayo

A Tortilla for Cinco De Mayo

Feb 24th is National Tortilla Chip Day. Another food holiday and who doesn’t love tortilla chips. Well, I’m sure some people don’t. But I love them. So on this day, eat as many chips as you want. Or cook something with tortilla chips. I couldn’t find any information on the origins of this holiday, but I did find some information on the origins of the tortilla chip.

History

The triangle shaped tortilla chip was popularized by Rebecca Webb Carranza as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack, and she sold them for a dime a bag at the El Zarape Tortilla Factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry.

Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three quarters of the 20th century. They are typically served with a dip, such as salsa, chili con queso, or guacamole. When not served with a dip, the chips are often seasoned with herbs and spices. Although they are now available worldwide, the United States is one of the main markets for tortilla chips. Commercial brand names for tortilla chips include Phileas Fogg snacks, Tostitos, Doritos, and Don Tacos (in Japan).

So why not make your home made chips?  It's much more fun to eat food that you made and prepared right?

Ingredients

350 Gms tortillas flour

2 tablespoons olive oil

3 cherry tomatoes - chopped

1 tablespoon capers - drained

1 medium onion chopped

Black pepper to taste

1/2 cup good quality grated cheese

Salt to taste

Preparation Instructions

1. Evenly cut the tortillas into 4-5 medium sized triangles. Brush with olive oil on both sides. Place them on a baking sheet.

2. On top of the tortilla add some chopped onion, chopped cherry tomatoes and olives for each piece.

3. Add a pinch of capers and season with pepper. Sprinkle with cheese.

Towards end add salt to taste.

4. Bake in a preheated oven at 400F for 5 minutes. Serve hot.

Everyone Loves Guacamole

 

Everyone loves to dip chips or whatever in guacamole. the green soft texture with a refreshing flavor and taste, it's like treating yourself every time you dip something in guacamole.  It maybe along the street, on top of you sandwich or just on top of the table, guacamole is loved by almost everyone.

Guacamole 

Is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with a mortar and pestle with sea salt. Some recipes call for tomato, onion, garlic, lime juice, chili, yogurt and/or additional seasonings.

History

Guacamole was made by the Aztecs as early as the 16th century. The name comes from an Aztec dialect via Nahuatl āhuacamolli, which literally translates to "avocado sauce", from āhuacatl ("avocado") + molli  ("sauce"). In Mexican Spanish it is pronounced [wakaˈmole], in American English it is sometimes pronounced, and in British English sometimes.

Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "Say Huakamole". Later marketing tried to create a "luau" or Pacific Island image of the avocado in the 1960s, and a Spanish or Mediterranean image in the 1970s. Guacamole has pushed avocado sales to 30 million pounds on two days a year, Super Bowl Sunday and Cinco de Mayo.

As much as i love a guacamole dip wherever football game i watch, I don't even know to make that dip before, so I found myself asking a friend and added some twist on my guacamole dip.

A refreshing and spicy dip, guacamole takes only a few minutes to make and can add life and nutrition to chips. Adapted from Time to Cook Low Cab by Paragon Publishing, this healthy guacamole recipe is made with ripe avocados, freshly squeezed lemon juice, sour cream, olive oil, cayenne pepper, onions, garlic, and salt. Serve this with potato chips, corn chips, tortilla chips, nachos, pita bread, or with vegetable sticks for a light and healthy appetizer, snack or party food. Whip this up when you have guests coming over or bring it to a potluck or picnic. Tangy, spicy and creamy it is a sure hit that will keep your guests asking for more.

10 Minute Guacamole

Ingredients

3 ripe avocados

2 tablespoons freshly squeezed lime juice

1 tablespoon sour cream

1 tablespoon olive oil

1 ½ teaspoon cayenne pepper

3 green onions, chopped fine

2 cloves garlic, chopped fine

Salt

Preparation Instructions

1. Cut one avocado in half lengthwise. Stick the point of a knife in the pit and pull up to remove the pit completely. Use a spoon to scoop out the flesh of the avocado and put it in a bowl. Repeat with the remaining avocados.

2. Add the lime juice to the removed avocado flesh. Mash the mixture with the back of a fork.

3. Stir in the sour cream, oil, cayenne pepper, green onions, and garlic. Season with salt. Mash again with the back of a fork; the mixture should not be perfectly smooth.

4. Serve immediately or cover with plastic wrap, refrigerate and serve within 2 hours.

An Unlikely Appetizer

A lovely alternative to the usual salad greens, banana and nut salad makes a light and nutritious appetizer and requires only a few ingredients and is simple and quick to make. To make this recipe, all you need is bananas, chopped nuts, lettuce leaves, and unsweetened whipped cream. You simply assemble these ingredients together and you have an elegant appetizer in no time. For this recipe use bananas that have a sticky and moist flesh as opposed to varieties that are dry. Bananas should be fully ripe for the nuts to adhere to the flesh.

You can use your favorite nuts to make this recipe. Cashews, pecans, almonds, walnuts, and pistachios all taste wonderful with bananas. You can also use crushed peanuts to make this recipe, which is reminiscent of the classic combination of bananas and peanut butter.

Banana is very much a staple fruit of India. One of the great things about bananas is that it is not only delicious but is also cheap and available throughout the year unlike the other fruits.

Banana is a fruit which is still very casually consumed for its taste, texture and a feeling of fullness unlike other fruits which are eaten due to their much known health benefits. The masses definitely prefer it due to its low cost.  With whatever feeling it might be consumed, banana is nutritious and a wholesome fruit. This is a much lesser recognized fact. Except for its limitations for weight loss and diabetes, like other fruits this one too deserves high regards.