Easy Guacamole

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I have a couple of recipes for guacamole but I turn to this recipe the most because it’s super easy to make and doesn’t call for a bunch of ingredients.  I really *HATE* cilantro so I don’t add it and no one has ever missed it.  Sometimes I sub parsley but usually I just leave it out altogether.  This guac seems to stay green longer than other recipes I have tried but it doesn’t keep until the next day so use it up!

I found this recipe on Food.com submitted by Theresa in Chi-town.

Easy Guacamole

5 Hass avocados
2 limes
1 onion, diced
3/4 cup cilantro, chopped ~ leave it out or sub parsley if you don’t like it
1 tomato, diced and let sit on a paper towel for a minute to drain off much of the liquid
salt
chopped jalapenos ~ I used diced from a jar but fresh is fine as well or you can leave it out

Place meat of the avocados in a bowl and squeeze the juice of one lime over the top immediately to prevent browning. Using a fork or potato masher, mash up the avocado to the consistency that you want. I leave mine a little chunky.

Add the onion, tomato, and cilantro and mix together. Add the juice of the second lime and then add the salt to taste. Mix to combine. Add jalapeno and mix together.

Use as a dip or topping.

Makes 6-8 servings (or more)

Happy Cooking!

Goat Cheese and Mushroom Tart

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This is such a simple appetizer but packs loads of flavor.  It was a huge hit at our party and with my family.  I made it again the next day so we could have a bigger piece.  It would be great as a light supper as well as an appetizer.

Goat Cheese and Mushroom Tart

Mushroom Filling:
8 ounces baby bella mushrooms
3/4 cup coarsely shopped onion
2 tbsps butter
salt to taste
1/2 tsp fresh thyme leaves
1 tsp fresh lemon juice
1 tbsp mayonnaise
1/2 tsp Worcestershire sauce

Tart:
1 refrigerated pie crust
1/3 cup crumbled goat cheese
Leaves from 3 or 4 sprigs of fresh thyme

To make the spread:
Clean the mushrooms, remove stems and cut into quarters. Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand.

Heat a skillet over medium heat and melt the butter. Add the mushroom/onion mix, salt and thyme and saute for 5 minutes. Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture.

Spoon into a small bowl and let it stand until cool. Add lemon juice, mayo and Worcestershire sauce and mix well.

This filling may be made 1 day ahead and refrigerated until needed.

For the tart:

Preheat the oven to 450º. Let pie crust stand at room temperature according to package directions. Unroll the pastry on a parchment paper lined baking sheet.

Spread the mushroom filling evenly to within 1 1/2 inches from the edge. Sprinkle with cheese and thyme. Fold in one edge of the pastry toward the center covering part of the filling. Work around the edge, pleating as you go.

Bake for 10 minutes. Then reduce heat to 350º and bake 20 to 25 minutes or until pastry is golden brown.

Remove from oven and cool pan on wire rack for 10 minutes before serving.

Makes 6 servings.

Happy Cooking!

Potato Salad

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From, you guessed it, the Barefoot Contessa.  I’ve never made a potato salad that had a dressing ~ I’ve always just added mayo.  I LOVE this potato salad.  It’s simple and delicious and goes with just about anything.  Plus it uses fresh dill which is one of my absolute favorites!

Potato Salad
Barefoot Contessa

3 pounds small potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tbsps Dijon mustard
2 tbsps whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

While the potatoes are steaming, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper and refrigerate until ready to use.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper ~ I thought this was way too much salt and pepper so I left it out until I tasted and I found it didn’t need it at all. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Makes 6-8 servings.

Happy Cooking!

Herbed Potatoes ~ Barefoot Contessa

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This is such a simple, delicious recipe and one that I’ll be making often.  They also taste great leftover right out of the refrigerator.

Herbed Potatoes
Barefoot Contessa

4 tbsps butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 tsps kosher salt
1/2 tsp freshly ground black pepper
3 tablespoons chopped, fresh parsley, chives, and dill

Melt the butter in a Dutch oven.

Add the potatoes, salt, and pepper and toss. Cover the pot and cook over low heat for 20 to 30 minutes or until the potatoes are just tender when tested with a small knife. Every once in a while, shake the pot without removing the lid to prevent the bottom potatoes from burning.

Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.

Makes 4-6 servings.

Happy Cooking!

Greek-Style Baby Potatoes

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By now, everyone knows I LOVE potatoes in all forms.  This recipe is simple and delicious and would go with just about any main dish.  This recipe uses those really, really small potatoes that come in a 1 1/2 or 2 pound mesh bag.  I used the baby yukons but you can use any kind you like.

Baby Potatoes

Greek-Style Baby Potatoes

1 tbsp butter
1 tbsp olive oil
1 1/2 lbs baby potatoes (any kind) cut in half, if very small can leave whole
2 tbsps minced fresh oregano
1 tbsp lemon zest
2 tbsps freshly squeezed lemon juice
1 tbsp minced fresh garlic
1 tsp salt
pepper to taste

Heat the butter and oil over medium heat in a large skillet. Add potatoes in a single layer and cook until browned about 5 minutes. Turn the potatoes over and brown the other side.

Turn down the heat and cook until the potatoes are tender.

In a small bowl, mix the rest of the ingredients. When potatoes are tender and cooked through, add the garlic mixture to the pan and continue cooking until heated through.

Makes 4 to 6 servings.

Happy Cooking!

My Signature

Potatoes in White Wine

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These potatoes are really delicious and a little different.  They are easy to make and go with just about any main dish. The addition of some minced garlic would be good if you like garlic.

White wine potatoes added

Potatoes in White Wine

1 1/2 lbs red or white new potatoes
4 tbps butter
2/3 cup dry white wine
3 tbsps chopped fresh parsley
1 tbsp chopped fresh dill
salt and pepper to taste

Boil unpeeled potatoes in water until tender, about 10 minutes.

Melt 2 tbsps butter in a large skillet over medium heat and add potatoes. Roll potatoes in skillet until light brown. Add wine and rest of butter. Raise the temperature and cook, stirring constantly, until wine is reduced and the sauce thickens.

Sprinkle with salt, pepper, parsley, and dill. Stir potatoes gently until potatoes are coated with herbs.

Makes 4 servings.

White wine potatoes added 2

Happy Cooking!

My Signature

Greek-Style Grilled Chicken

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Super easy to make using ingredients you probably have in your pantry right now.  Tastes delish, too!

greek-grilled-chicken-added

Greek-Style Grilled Chicken

Marinade:
1/2 cup dry red wine
2 tbsps chopped fresh basil or 1 tbsp dried basil
1 tbsp chopped fresh mint or 1 tsp dried mint
3 tbps olive oil
2 cloves garlic, minced

2 lbs chicken pieces
1 can Kalamata olives or ripe olives, drained, optional

Make the marinade in a ziplock bag, add cleaned chicken pieces and marinate in the refrigerator for several hours.

Grill chicken for 55-60 minutes, or until the chicken is completely cooked and no pink remains.

Makes 4 servings.

Happy Cooking!

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