Friday, August 13, 2010

Birthday Guacamole...

I got a local cookbook from my Dad and Step-mom for my birthday this year and one of the first recipes I tried was guacamole. It's now one of my favorites!

I figured I'll post the recipe since it's so yummy! I don't really measure anything, the recipe is pretty forgiving and you can't really mess it up. I also used cayenne pepper instead of Tabasco as I never keep Tabasco in the cabinet. Enjoy!


  • 4 Ripe Haas avocados
  • 3 Tbls. fresh lemon juice
  • 1/4-1/2 tsp. cayenne pepper (depending on how spicy you'd like it - or 8 dashes of Tabasco sauce)
  • 1/2 C. red onion, diced
  • 1 Lg. garlic clove, minced
  • 1 tsp. Kosher salt
  • 1 tsp. black pepper
  • 1 Lg. tomato, seeded and diced
  1. Cut avocados in half; remove pits and scoop flesh into bowl.
  2. Add lemon juice, cayenne, onion, garlic, salt and pepper to avocados.
  3. Using sharp knife, cut through avocados to dice.
  4. Add tomatoes mix well.
  5. Serve with blue corn chips for dipping.

Tuesday, August 10, 2010

Creamy, Cheesy Kale

My first time having kale and all I have to say is YUM! I found this recipe at our local grocery store and decided to try it out.... we paired it with some Trader Joe's Stuffed Salmon Belle Mer and it was totally yummy!!! Please give it a try, you won't regret it. I didn't have any cream on hand so I used all milk instead and it still came out pretty darn good.

Creamy, Cheesy Kale

  • 8 C. cleaned and chopped kale (about 2 bunches)
  • 3 Tbls. butter, divided
  • 2 Leeks, trimmed, cleaned and sliced
  • 2 Tbls. flour
  • 1/2 C. cream
  • 1/2 C. milk
  • 1/2 C. chopped Havarti cheese
  • 1/4 C. seasoned bread crumbs
  1. Preheat oven to 350 degrees Lightly coat 1 qt. casserole with nonstick cooking spray.
  2. Cook kale in lightly salted boiling water 3 minutes or until tender; drain and run under very cold water.
  3. In a saucepan, melt 1 Tbls. butter, add leeks and cook 5 minutes on medium-high.
  4. Add remaining 2 Tbls. butter, flour, cream and milk. Cook until thick, stirring often; remove from heat.
  5. Stir in kale and cheese, season with salt and pepper to taste.
  6. Spoon into prepared casserole; top with breadcrumbs.
  7. Bake 15-20 minutes, until golden and bubbling.

Thursday, August 5, 2010

Yummy Banana Bread!

Banana Bread


  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1/2 cup granulated sugar
  • 1/2 packed brown sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (aprox. 2 banana's)*
  • 1/2 cup fat free plain Greek Yogurt (or sour cream)
  • 1 teaspoon vanilla
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup milk chocolate chips
  • Cinnamon sugar mixture
*I freeze my banana's when they get too old to eat, when I'm ready to use them I defrost them and just throw them in the bowl, no need to mash after they've been frozen!


    1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan and sprinkle with cinnamon and sugar; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
    2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Top with Chocolate chips.
    3. Lightly sprinkle cinnamon and sugar on top.
    4. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.