Ten Minute Tasty, Fresh, and Easy Guacamole

As a kid, guacamole grossed me out for some reason; I guess it was a combo of being green and squishy looking that made it look so unappetizing. But isn't it funny how our opinions change. Now I think guacamole is delicious. Plus, it's easy to make, and wonderful to serve to other people because they love it!



Guacamole
Makes 4 - 6 Servings

Ingredients
2 avocados
1 tbsp of lime juice
1 small jalapeno pepper
1/8 cup of finely chopped cilantro
1/8 cup of very finely chopped red onion
1/2 roma tomato, diced
1/2 tsp kosher/coarse salt
1/8 tsp freshly ground black pepper
Tortilla chips



Halve avocados, remove stones, and remove flesh from the skin with either a knife or spoon. Immediately pour lime juice over avocado pieces so that they do not oxidize. To create a creamier guacamole, use a fork and mash the flesh. Add all other ingredients and gently stir.

Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing

I think this easy salad is a taste sensation. The combination of flavors and textures really makes it a delight to eat. The figs are sweet, the lettuce leaves are crunchy, the prosciutto is salty, the salad dressing is a bit tart, and the mozzarella is soft, mild, and seems to balance the salad.



Fig, Prosciutto, and Fresh Mozzarella Salad with a Balsamic Vinaigrette Dressing
Makes 2 Servings

Ingredients
4 ripe figs
1 bag of ready to use salad, or any mix of leaves you like in an appropriate portion for two
4 slices of prosciutto or other dry cured ham, cut into large pieces
Fresh mozzarella, cut into bite size pieces
3-4 tbsp olive oil (not extra virgin)
1 tbsp balsamic vinegar
1/2 tsp whole grain mustard
1/2 tsp garlic powder or one garlic clove, crushed
1/2 tsp freshly ground black pepper
1/2 tsp kosher or sea salt

Prepare the balsamic vinegar dressing. Combine the mustard, salt, pepper, garlic, and vinegar. With a whisk in one hand, and olive oil in the other, slowly emulsify the olive oil into the other ingredients by pouring it in slowly and whisking vigorously.

Assemble the salad. Cut a crisscross into the figs, without cutting all the way through. Squeeze the bottom of the fig a bit to expose the pink flesh inside. Place lettuce on the bottom of the bowl, and distribute the other ingredients on top. Just before serving, lightly dress the salad with the dressing. Alternatively, you can leave the dressing on the side so that people can choose the amount of dressing, if any, they'd like on their salad.

Fresh Spinach with Garlic-Yogurt Sauce

This was, well, interesting. I thought it had a nice flavor. The garlic yogurt really pulled it all together. Next time we’ll pre-cook the rice though – it took much longer than the 10 minutes in the recipe and use much more than a few tablespoons of water before the rice was even close to tender. By that time our spinach was so far beyond wilted… so much for ‘fresh’ spinach!

Excuse the bad photo… like I said, the spinach was overcooked. It’s better than it looks! I promise!

Fresh Spinach with Garlic-Yogurt Sauce

Recipe from Bon Appetit. Makes 6 side/appetizer size servings. Maybe we should stop trying to turn intended appetizers into main courses, eh?

INGREDIENTS
4 tablespoons olive oil, divided
2/3 cup chopped onion
1/2 tablespoon tomato paste
4 dried chilies de arbol
1 1/2 pounds fresh spinach leaves (four 6oz bags), divided
1 1/2 tablespoons uncooked medium-grain white rice
2 garlic cloves
6 tablespoons plain Greek yogurt
1 tablespoon butter
1/2 teaspoon cayenne pepper

DIRECTIONS
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste, stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes.

Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes. Discard chilies.

Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.

Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.

Mahi-Mahi with Fresh Cilantro & Kiwi Chutney

Cilantro and Kiwi? What the…?

No. Seriously. Try it. It’s amazing.

It’s like salsa. But bright green. And spicy. And slightly sweet. And delicious.

We saved the leftovers and ate it on chips the next day.

Mom… you have to make this. I know you’ll like this one.

Mahi-Mahi with Fresh Cilantro & Kiwi Chutney

Makes 2 servings. Recipe from Bon Appetit.

INGREDIENTS
1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk*
1 large garlic clove, peeled
2 teaspoons chopped jalapeño chile
2 6- to 7-ounce mahi-mahi fillets
Ground cumin
1 tablespoon extra-virgin olive oil

DIRECTIONS
Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.

Fresh Peach Cobbler

When the weather turns from warm to hot, and the scents of grilling fill the air, my thoughts turn to cobbler.

I would like to take moment to clear up a misconception about cobbler. It is not just fruit with a layer of pastry crust on top. That is NOT a cobbler. That is pie. No my friends, cobbler is topped with a fluffy biscuit topping which gives the dessert the look of a cobbled road. The topping is buttery, crisp on the outside and fluffy inside.

At this time of year, and at most times of the year, my filling of choice is peaches. Fresh peaches are perfect for cobblers. They hold up well to cooking, they provide a contrast in texture to the fluffy biscuits, and they have enough juice to make the cobbler filling luscious.

You could use other fruits if you like, but you may need to adjust the thickener depending on the kind of fruit you choose.

Top this with some vanilla ice cream and dive in!

Fresh Peach Cobbler Serves 4

Peach Filling:
4 large peaches, peeled and sliced
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon mace or nutmeg

Biscuit topping:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 stick cold unsalted butter, cut into small pieces
1/4 cup buttermilk
1 teaspoon vanilla

Heat the oven to 400F and prepare a 1.5 quart round or oval dish with non-stick spray.

In a medium bowl combine the peaches, sugar, cornstarch, cinnamon, and mace. Make sure all the fruit is coated. Pour into the prepared dish.

Using the same bowl you mixed the fruit in, combine the flour, baking powder, salt, sugar, and cinnamon. Add the cold butter and, using your fingers, rub it in until it is the size of peas. Pour the buttermilk and vanilla in and, using a spatula, stir until it is just combined. Do not over-mix.

Using a disher, or two spoons, scoop the dough into the fruit. Bake for 45 to 55 minutes, or until the top is golden brown and the fruit is bubbling thickly around the edges. Allow the cobbler to stand at least thirty minutes before serving.

Enjoy warm with a scoop of vanilla ice cream.