Peach Guacamole--May 21, 2011
5 medium avocados, peeled and finely chopped
1 c chopped fresh cilantro
salt, black pepper, garlic salt, cayenne pepper
1 medium peach, peeled and finely chopped
juice of 1 lime
Process 2/3 chopped avocado in a food processor until smooth. Add seasonings to taste; process until well mixed. In a large glass bowl, combine processed avocado with remaining avocado, peaches, and lime juice. Stir gently until fully mixed. Chill before serving with chips for dipping.
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The BEST Summer Salsa EVER--April 7, 2011
1 c grape tomatoes, quartered
1 1/4 c cooked black beans or one 15-oz can, drained and rinsed
1/2 c fresh corn kernels
2 large green onions, minced (white and green parts)
1/2 c chopped fresh mozzarella cheese (about 2 1/2 oz)
1 medium size Anaheim chile, seeded and diced
2 T fresh lime juice
sea salt and freshly ground pepper to taste
Mix together all the ingredients in a large bowl. Serve immediately, or store in airtight container for up to 3 days. Allow to come to room temp before serving.
*This is almost fat free and is great with tortilla or pita chips. It can also be served over field greens. Spoon it over eggs for a great brunch!!
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The Best Bruschetta--April 1, 2001
1 1/2 c chopped Roma tomatoes (6-8 tomatoes)
2 T diced red onion
1 large clove garlic, minced
2 T chopped fresh basil (4-6 small leaves)
2 T olive oil
1/2 tsp red wine vinegar
1/4 tsp salt
dash ground black pepper
1/2 loaf French baguette or crusty Italian bread
1/4 tsp garlic salt
2 to 3 sprigs cilantro
Combine first four ingredients in a medium bowl. Add 1/2 T of the oil. Add vinegar, salt and pepper and mix well. Cover the bowl and refrigerate for at least 1 hour.
When you're ready to serve the dish, preheat your broiler and slice the baguette in 1 inch slices on a 45-degree angle to make 5 or so slices of bread. Combine the remaining 1 1/2 T oil with garlic salt.* Brush the entire surface of each slice of bread with the oil mixture. Broil the slices for 1 1/2 to 2 minutes per side or until the surface of the bread starts to brown (watch carefully!)
Arrange the bread like a star on a serving plate. Pour the chilled tomato mixture in a pile onto the bread slices where they meet in the center of the plate. Garnish with cilantro.
Serves 2 as an appetizer.
*A more traditional way of preparing hard-crusted bread slices: Slice a garlic clove in half and rub it around the edge of the crust on both sides of the bread. Rub the olive oil on the bread and lightly salt each slice, if you like. Grill the bread as above
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Spinach and Artichoke Dip--March 19, 2011
1 can artichoke hearts, quartered (not marinated)
1 box frozen chopped spinach
2 8-oz cream cheese
1/2 cup freshly grated parmesan cheese
1/2 tsp red pepper flakes
1 1/2 tsp garlic powder
salt and pepper to taste
Put artichoke hearts and spinach together in water to cover and boil for 10 minutes. Drain well. (This is important!!)
Place both blocks of cream cheese in a microwave-safe bowl and microwave for 1 minute on high power. Stir and microwave for 1 more minute. Add parmesan, garlic powder, red pepper (add more if you like the heat!) and salt and pepper to cream cheese and stir.
Add well-drained spinach and artichokes to cheese mixture and stir. Serve with tortilla chips, crackers or toast slices prepared in the following way:
Slice French bread diagonally into 1/2 inch slices. Brush both sides with olive oil and sprinkle them with garlic salt. Broil for a minute or so, then flip the slices and broil for an additional minute or until toasted. (Watch carefully or these will burn.)
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