Healthified Garlic Guacamole recipe from eatbetteramerica. Sundays with Joy. This weeks recipe was something I would have never in my wildest of wild dreams have come up with.
Avocado Fries. I mean, really the concept is simple... kind of like fried green tomatoes. Which are amazing, right? Ham & Cheese Pretzel Bites. Crostini with Balsamic Strawberries, Ricotta & Pea Shoots. In the Spring, at the end of the day, you should smell like dirt. ~ Margaret Atwood Today is Victoria Day in Canada, or the unofficial start to Summer.
Many of us climb into campers and cars and head out of the city to cabins or cottages or tents. The "May Two-Four" weekend also brings back faded memories of binge drinking as a teenager, all those many moons ago. These days I'm most happy sipping a nice juicy red on my patio, with no need to go barfing into the bushes, with my feet up, listening to bird songs.
Oh the perks of being a grown up! My garden won't be yielding anything for a few weeks, but thankfully the local farmer's market has some good loot of late. Crostini are nothing more that toasted baguette slices, slathered with your favourite toppings. I ate these crostini sitting outside in the mid morning sun, sipping my favourite green tea. To plant a garden is to believe in tomorrow. ~ Audrey Hepburn. Individual Ham & Zucchini Quiches. Quiches are my idea of perfect party food.
You can make them in advance, use a variety of ingredients to keep everybody happy, they look pretty and they always taste good. These individual quiches are easy to serve and easy to eat when standing. You can make them with short crust pastry or puff pastry, but I use something slightly different: croissant dough! It’s something my mom always did and I still love it. The flaky, crispy crust with that wonderful smell of fresh croissants from the oven… I use ham and zucchini for the filling, but you can experiment as much as you want. Mrs. Regueiro's Plate: Baked Tex-Mex Pimento Cheese Dip.
Everyone's favorite question to ask me lately: What do you crave during your pregnancy?
I really don't have a solid answer to that. Eric hasn't made any late night trips to pick me up a pint of ice cream or go out searching for my favorite gourmet food truck. I haven't experienced any weird food combinations like pickles or anchovies either. However, my default answer has been milk. For some reason, my craving for milk satisfies all of cookie's needs. I can tell you that most often enough when I have been meal planning these past couple of weeks, I have been searching for quick and easy meals that are highly satisfying and comforting. Preparation: Preheat the oven to 350 degrees and lightly grease a 2-quart baking dish. In a large bowl, combine all the ingredients for the dip, reserving 1 tablespoon of each cheese for topping. Top with the reserved cheese and bake 20-25 minutes, until hot and bubbly. Serve immediately with tortilla chips. Yield: 2 ½ cups. Tortilla Rollups. The first time I ever had a tortilla rollup was in the nineties.
My new-friend-at-the-time Hyacinth had made a bunch of the little numbers and brought them to a get-together to which I’d been invited. I didn’t know very many people at the get-together and I was so shy and nervous that I just stood in the kitchen next to Hyacinth’s Tupperware container and ate her tortilla rollups till I bloated. GIVEAWAY – Limited Edition Tostitos® Thins and a Creamy Sweet Corn Salsa Recipe. Now that Spring is in full swing with Summer just weeks away, it’s time to start planning your get-together events.
One of my favorite ways to host a party is with a theme and thanks to the new limited editions Tostitos Thins, it’s easier than ever to create a pretty awesome Fiesta. Available for a limited time only, these lighter, thinner tortilla chips come in two flavors including Lime & Salt and TexMex. We put together a little Fiesta for five and made some tasty recipes including our family favorite, creamy sweet corn salsa, which goes perfectly with the TexMex chips.
Even better is the Coconut Lime Coolers with a side of the Lime & Salt chips. Whether you try my recipe (below) or one of the Tostitos Fiesta 411 Recipes available on Facebook, these are sure to spice up your Fiesta. I couldn’t help but love the thin, crispiness of the chips that compliment a hearty salsa quite well. Southwestern Stuffed Mushroom Recipe. With the kick of southwestern flavors, you’ll never know how healthy these stuffed mushrooms are.
Last week, I was racking my brain to think of a new appetizer to add to my arsenal, perhaps something that could also double as a side dish at a summer barbecue. Stuffed mushrooms have been a favorite of mine for years but, as I’ve been trying to eat more healthfully over the past 8 months or so, I steered away from these appetizers that often laden with cheese, cream cheese or butter. Tired of missing out, I came up with my own, healthy version. These southwestern stuffed mushrooms, filled with fiber-rich black beans and brown rice, spicy salsa and a touch of creamy queso fresco cheese. These tender, flavorful mushrooms more than satisfied my craving, and I didn’t miss the typical fat-laden ingredients in the least.