Homemade Guacamole

I have an affinity for anything avocado, so naturally I am a huge Guacamole fan.  With that being said, I am not a big fan of onions, and I'm always striving to come up with the best onion free guacamole recipe.  Last night I concocted something amazing.  So amazing in fact, that it just had to be shared.  Enjoy!

Ingredients:
3 Avocados (seeded and peeled)
Juice of 2 Limes (only use 1 if you don't love the hint of lime taste)
1/2 Red Bell Pepper (seeded and chopped)
8 Champagne Tomatoes (chopped, can substitute grape tomatoes)
1/2 Jalapeno (Seeded and Minced)
1 Clove Garlic (Minced)
1 tsp Himalayan Sea Salt
1-2 tsp Cumin Powder


Directions:
Add all ingredients to a bowl and mix thoroughly.  Enjoy! 

Hibiscus Lime Drumsticks

I was so excited to receive dried Hibiscus with my last Bountiful Basket order, but I have been having a hard time trying to use it.  This was an excellent way to use Hibiscus and added a light and delicious flavor mix with the lime. 

Ingredients:

 3 Tbsp Olive Oil

 Juice of 4 Limes

1-2 Handfuls of Dried Hibiscus

4-5 Leaves of Fresh Basil (Can be substituted to 1 Tbsp of dried Basil)

 Seasoning (Tarragon, Mediterranean Spiced Sea Salt)

5-6 Chicken Drumsticks

Directions: Preheat oven to 350 degrees. Mix the Oil, Lime Juice, Hibiscus, Basil. and seasoning together in a bowl. Roll the drumsticks one at a time into the mixture and place into a deep pan (I covered with tinfoil to make cleaning easy). Once complete, pour the remaining mixture over top of the drumsticks in the pan and the sprinkle with additional seasoning. Cook for 40-50 minutes or until done all the way through. Serve & Enjoy!

Getting ready to cook :)

Mix up the ingredients to coat the chicken into :)

Bake and enjoy!

Donut Muffins

I have so many recipes all over my house and so many photos on my camera.  I sincerely apologize for being gone for so long.  In exchange for your patience, here is a delicious recipe I have to share :) 
*I do want to note that the batter was reminiscent of cookie dough and I wasn't sure it was going to turn out very "muffin" like, but they turned out splendidly.  Very good with custard or strawberries or both.  I ended up with a total of 18 full muffins from this recipe.

Ingredients:
3/4 Cup Butter (softened)
1 Cup Sugar
2 Large Eggs
2 1/2 Cups All-Purpose Flour
1/4 tsp Baking Soda
3/4 tsp Baking Powder
2 Cups Milk
1/2 tsp Nutmeg

Top:
2 Tbsp Butter (melted)
1/2 Cup Superfine Sugar
1 tsp Ground Cinnamon

Directions:
Preheat oven to 350 Degrees.  Grease or use muffin cups in a 12-cup Muffin pan.
In a large bowl, beat butter and sugar together until creamy.  Add the eggs, beating in between each one.  Sift the flour, baking soda, baking powder and nutmeg together. 
Add half of the creamed mixture with 1/2 Cup Milk.  Gently fold the ingredients together before slowing adding in the flour with additional milk.  Continue this process until all of the ingredients are mixed together.  Spoon the mixture into the muffin pan, filling about 2/3 full. 
Bake for 15-18 minutes, or until muffins are lightly brown.
Mix the sugar and cinnamon together for the topping.  Remove muffins from oven, brush the tops with melted butter and sprinkle the cinnamon sugar on top.

Orange Brandy Pork

Anyone that knows me, knows that I love pork.  So what is better than to mix some delicious brandy into your pork?  Enjoy this succulent and easy recipe!

Ingredients:
2 Tbsp Butter (Unsalted)
3 Pork Loins
Seasoning (Mediterranean Spiced Sea Salt, Basil, Thyme)
1 Carrot (Outside peeled off and then peel the rest of the carrot down to the core)
2/3 Cup Orange Juice
1/3 Cup Grand Marnier

Directions:
Add the butter into a heavy bottom skillet. Season the pork generously and add to the butter.  Cook until barely pink in the center (about 4 minutes per side).   Transfer the pork to a plate and cover. 
Add the carrot to the skillet and saute over medium heat until softened (about 4 minutes).  Add the orange juice and liquor and scrape up and remaining bits on the bottom of the pan and cook for 1 minute.
Return the pork and any remaining juices to the skillet until heated all the way through.  Serve the pork with carrot on top and sauce spooned over.  Enjoy.

Add the seasoned pork to the skillet

Saute' the carrot slices

Add the remaining ingredients

Bring the pork back to the sauce

Serve & Enjoy!

No-Bake Cake Balls

Liam and I frequent Starbucks mostly due to his cake pop love.  I keep wanting to make him soemthing similar at home, so my mom found this recipe and sent it to me to play with.  They turned out VERY delicious.  Tasted a lot like cookie dough in chocolate.  In the future I would use a bit less flour since they were a tad bit crumbly and cut the white chocolate with cream or frosting.  It was a humongous sticky mess to coat the balls in JUST white chocolate.  Very yummy though.

Ingredients: (makes about 14-20 balls depending on how you roll them)
1/2 Cup Butter (1 stick, softened)
1/2 Cup White Sugar
1 Cup Vanilla Cake Mix
1 1/2 Cup Flout (Start with just 1 Cup and add in as you need)
pinch of salt
2 tsp Vanilla extract
1/4 Cup Milk
6-8 oz white chocolate (again you may want to add in some milk or cream or even some frosting (homemade or store bought) to keep it from being quite so sticky)
Sprinkles

Directions:
Line a baking sheet with parchment paper and coat a wire rack with non-stick spray.

Mix all ingredients except the chocolate and sprinkles and roll into balls that are about 1 inch in diameter.  Set the balls on the cookie sheer and chill in the fridge for about 15 minutes.

Melt chocolate and stir until smooth.  Dip each ball into the chocolate, coating completely and set on rack.  Top with sprinkles and chill all balls in the fridge until set. 

Serve and enjoy!  They taste amazing with milk.

Soften the butter

Add in the sugar

Add in the flour

Add all ingredients except for the chocolate and sprinkles

Mix until starting to crumble

Roll into balls and set on cookie sheet to be chilled

Dip the balls into the chocolate

Top with sprinkles and set on drying rack to be chilled

Blackberry Orange Sangria

I managed to pick up a bottle of Blackberry Brandy and it added just a touch of sweetness to this delicious Sangria.  Enjoy!

Ingredients: (makes about 7 or 8 large glasses)
1 1/2 Cups Merlot (I used La Terre)
1 1/2 Cups Riesling (I used 2012 Old Vine Riesling from the local Christoval Vineyards)
1 Cup Brandy (I used Blackberry)
1/2 Cup Orange Liquor (I used Gran Gala)
3 Cups Orange Juice (not from concentrate is best I used Simply Orange)
1  Red Apple (Cored & Sliced)
1  Green Apple (Cored & Sliced)
1 Orange (Rhine Removed and Sectioned)
10-15 Green Grapes (Seedless)


Directions:
Add all ingredients except fruit to a pitcher.  Stir thoroughly.  Add in the fruit and stir again.  Allow fruit to sit in sangria for at least 10 minutes before serving.  Serve & Enjoy!  (Feel free to eat the fruit and add it to your glass)

Add all liquid ingredients

Add in the fruit

Serve & Enjoy!

Watermelon-Mango Fruit Protein Smoothie

This one was just amazingly delicious.  I filled it so full, I even got 3 servings out of it.


Ingredients:
1 Cup Frozen strawberries & Blueberries
1 1/2 Scoops Vanilla Protein Powder/Shakeology
1/2 Watermelon (Personal Sized, Chopped)
1 Mango (Peeled and Sliced)
1 Apple (Cored & Sliced)
1 Lime (Peeled & sectioned)
20 Blueberries
20 Red Grapes
1 Cup Orange Juice (Not From Concentrate)



Directions:
Add the frozen ingredients into the blender first and then add the protein and the remaining ingredients, top with the orange juice (This helps ensure a better overall blend).  Blend on medium/high speed until well blended and serve.  This gives you 2 smoothies to enjoy so that you can take care of 2 days at once, refrigerate the remaining smoothie.  Enjoy!

Add in all of the ingredients

Blend Well

Serve & Enjoy!

If you interested in more smoothie recipes here are my previously posted recipes

Red Pepper-Peach Protein Smoothie

Apple-Banana-Tomato Protein Smoothie

Cantaloupe-Carrot-Berry Protein Smoothie

Cucumber-Watermelon-Mint Protein Smoothie

Heirloom Carrot-Watermelon Protein Smoothie

Watermelon-Triple-Berry Protein Smoothie with Kale

Pear-Apple-Berry Fruit Protein Smoothie

Steak Au Poivre with Disaronno

It had been far too long since I had made a delicious rendition of Steak Au Poivre, so it was time to pull this bad boy out of storage.  I was definitely not left disappointed. 

Ingredients:
Seasoning (I used Alpine Touch, Mediterranean Basil,  Spicy Montreal Steak, and Garlic Powder)
3 Steaks (Cut of steak depends on your preference)
Unsalted Butter 3 Tbsp
2 Cloves Garlic (Minced)
6 Package Mushrooms Sliced
2/3 Cup (3 fl oz) Amaretto (I used Disaronno)
2/3 Cup Heavy Cream
1 Tsp Tarragon

Directions:
In a Large Frying pan over med-high heat melt 2 Tbsp butter.  While the butter is melting season the steak on both side with the seasoning of your choice.  Add the steaks to the pan to cook.  Turning once for a total of 6-8 minutes for medium rare and longer if you like your steak done more.  Transfer the steaks to a plate and store in the microwave to keep warm. 
Add the remaining 1 Tbsp butter to the pan and melt over medium heat.  Add the mushrooms and garlic, saute' until softened (about a minute).  Stir in the amaretto, cream and tarragon.  Bring to a boil and then lower the heat to simmer until slightly thickened.  Simmer for about 1-5 minutes.  Turn the heat off and return the steaks to the pan to soak into the sauce.  Serve by spooning sauce over the steak onto the plate.  Enjoy!

Cook the steaks and you can also make garlic mashed potatoes at the same time

Saute' the garlic and mushrooms

Serve & Enjoy!

Sangria Mix

My mother had sent me a Sangria pre-mix that she had come across since she knew of my love fro Sangria.  So I decided to give it a shot, and I have to admit that it did turn out very delicious.  Almost dangerous as it went down like juice. 

Ingredients: (makes about 7 or 8 large glasses)
1 packet Sangria Mix (I used one from Gourmet Village)
2 Cups Portmanteau (I used 2010 from Christoval Vineyards)
2 Cups Estate Vermentino (I used 2012  from the local Christoval Vineyards)
1 Cup Brandy (I used E&J)
1/2 Cup Amaretto Liquor (I used Disaronno)
2 Cups Orange Juice (not from concentrate is best I used Simply Orange)
4  Pineapple Rounds (Cored & Sliced)
6 Strawberries (Sliced)
1 Apple (Cored & Sliced)
10 Slices of Honey Dewlicious
10-15 Green Grapes (Seedless)

Directions:
Add all ingredients except fruit to a pitcher.  Stir thoroughly.  Add in the fruit and stir again.  Allow fruit to sit in sangria for at least 10 minutes before serving.  Serve & Enjoy!  (Feel free to eat the fruit and add to your glass)

Put all of the liquid ingredients into a pitcher and stir

Add the fruit and stir again

Serve & Enjoy!

Beef Minestrone Soup-One Pot Recipe

For my birthday my mother got me a bunch of mini cookbooks.  One of them was full of one-pot recipes, so of course I had to find one and completely jack with the ingredients.  Here is the result of that fun, it turned out quite delicious. :)

Ingredients:
1 lb Hamburger
Seasoning (Basil, Oregano, Alpine Touch, Crushed Red Pepper)
2 Tbsp Olive Oil
2 Cloves Garlic (Minced)
1 Carrot (Peeled & Sliced)
1 Zucchini (Peeled & Sliced)
2 Celery Ribs (Chopped)
10-12 Grape Tomatoes (Diced) *substitute a can of diced tomatoes if needed
3 Large Tomatoes (Crushed) *substitute can of crushed tomatoes if needed
5 Mushrooms (Chopped)
1/2 Can of Black Olives (Sliced)
2 1/2 Cup Beef Broth
2 Tbsp Tomato Paste
2 Cups Bowtie Pasta
Shredded Cheese to taste

Directions:
Add the hamburger to a pot and cook on medium.  Once browned add the oil, garlic, carrot, zucchini and celery.  Cook for about 4 minutes.  Add in remaining ingredients except for the cheese and bring to a boil.  Reduce heat to medium-low and simmer for about 10 minutes until pasta is al dente.  Stir occasionally and serve when done.  Stir in the cheese and top with basil and enjoy!

Brown the hamburger in the bottom of the pot

Add the oil, garlic, carrots, zucchini and celery

Add in the remaining ingredients and mix together

Mix in the shredded cheese and enjoy!

Hawaiian Chicken over Jasmine Rice

I was inspired by a similar recipe that I had made a couple of months ago, and Liam had really enjoyed it.  When we received two pineapple this week, I instantly thought of this recipe!  Enjoy!

Ingredients:
1 Tbsp Olive Oil
3 boneless skinless chicken breasts
Seasoning (Barbecue, Mango Lime, Garlic Powder)
BBQ Sauce
2-3 Pineapple Rounds (Sliced)
1 Cup Jasmine Rice

Directions:
Add the oil to the pan and turn the heat to medium.  Add the chicken and season it generously.  Cook until browned on both sides and turn heat to low.  Cook the rice in a rice or steam cooker.  If you do not have one, you can also cook on the stove-top.  Pour the BBQ sauce over top and allow to warm and soak in.  Add the pineapples on top and cook for another minute or two.  Serve over a bed of rice & enjoy!

Add the chicken to the pan and season it generously

Add the BBQ sauce and cook until warmed

Add the pineapples and turn off the heat, allowing to sit for 1-2 minutes

Serve over a bed of rice and enjoy!

Goulash From The Garden

I have been craving some delish hearty goulash for a very long time, and had a ton of veggies to use up before they went bad, so I decided to mix it all together into some delicious goulash.  I tried perusing the internet for goulash recipes to get an idea of where I wanted to go, but everything that I found was very boring and looked the same.  In the end I deiced to just close the computer and the cookbooks and just create my own from scratch, so here it is:

Ingredients:
1 lb hamburger
Seasoning (Garlic Powder, Spicy Montreal Steak, Alpine Touch)
10 oz Ditalini dry pasta (or elbow)
24oz basil, tomato sauce
2 cloves garlic (minced)
1 carrot (peeled and chopped)
1 ear of corn (cook, and cut the corn off the cob)
6 grape tomatoes (sliced)
4 mushrooms (chopped)
1 zucchini (peeled and chopped)
1/2 eggplant (peeled and chopped)
1 red pepper (seeded and chopped)

Directions:
Add the hamburger to a heavy bottom skillet and cook on med-high, add the seasoning.
Boil the pasta until al dente.
Once hamburger is browned add the sauce and warm. 
Now add all remaining ingredients and cook on low until all ingredients are thoroughly cooked and warmed. 
Serve with the hamburger sauce over a plate of pasta and enjoy!

Brown the seasoned hamburger

Add the sauce to the hamburger while the pasta is cooking

Add all remaining ingredients

Serve the hamburger sauce over the pasta and enjoy!

Red Pepper Peach Protein Smoothie

Another weird one, I know, but trust me, it's delicious.  And of course very healthy.  I really enjoyed this one. 


Ingredients:
1 Cup Frozen strawberries & Blueberries
1 Scoop Vanilla Protein Powder
2 medium sized Carrots (Peeled & Chopped)
1/2 Red Pepper (Seeded & Chopped)
1/2 Cucumber (Peeled & Sliced)
1 Green Apple (Cored & Sliced)
2 Peach (Pitted & Sliced)
Juice of 1 Lime
1 Cup Apple Juice (Not From Concentrate)

Directions:
Add the frozen ingredients into the blender first and then add the protein and the remaining ingredients, top with the apple juice (This helps ensure a better overall blend).  Blend on medium/high speed until well blended and serve.  This gives you 2 smoothies to enjoy so that you can take care of 2 days at once, refrigerate the remaining smoothie.  Enjoy!

Add all of the ingredients

Blend

Serve & Enjoy!

If you interested in more smoothie recipes here are my previously posted recipes

Apple-Banana-Tomato Protein Smoothie

Cantaloupe-Carrot-Berry Protein Smoothie

Cucumber-Watermelon-Mint Protein Smoothie

Heirloom Carrot-Watermelon Protein Smoothie

Watermelon-Triple-Berry Protein Smoothie with Kale

Pear-Apple-Berry Fruit Protein Smoothie

Succulent Braised Corned Beef

Corned beef always makes me happy!  Once I discovered a braised recipe last St. Patrick's Day, I don't think that I can ever boil it again.  This recipe leaves the corned beef perfectly cooked and very succulent.  Enjoy!

Ingredients:
2 Tbsp Olive Oil
3 lb Corned Beef Brisket
2 Tbsp Browning Sauce
4 Cloves Garlic Sliced
1 Tbsp Basil
pinch of Rosemary

Directions:
Preheat oven to 350 degrees.  heat oil in large skillet.  Brush brisket with browning sauce on both sides.  Brown brisket on both sides in the hot oil (about 5-7 minutes per side.)
Add water to a shallow roasting pan.  Place rack on top of pan and place brisket on the rack.  Scatter garlic, basil, a pinch of crushed rosemary and accompanying flavor packet on top of the brisket (fat side up).  Cover pan with aluminum foil.
Roast in the preheated oven until meat is tender (about 30-45 minutes per pound). 
Slice, Serve & Enjoy!

Brush browning sauce on the corned beef and braise in a skillet

Add water to a deep roasting pan (I also added potatoes and carrots to make an easy side dish)

Place the corned beef on the roasting rack and generously add seasonings, cover with foil before putting into the oven

Remove from the oven, allow to cool and serve in slices

Orange Mint Chicken Drumsticks

I was wanting to do something with mint, and happened to have drumsticks needing to be cooked.  Viola; Orange Mint Chicken sounded delicious, and here you go:

Ingredients:
3 Tbsp Olive Oil
2 Tbsp Orange Juice
1 tsp Orange Emulsion
1 Tbsp Dried Mint (Juiced)
Seasoning (Alpine Touch & Tarragon)
5-6 Chicken Drumsticks

Directions:
Preheat oven to 350 degrees.  Mix the Oil, Orange Juice, Emulsion. and seasoning together in a bowl.  Roll the drumsticks one at a time into the mixture and place into a deep pan (I covered with tinfoil to make cleaning easy).  Once complete, pour the remaining mixture over top of the drumsticks in the pan and the sprinkle with additional seasoning.  Cook for 40-50 minutes or until done all the way through.  Serve & Enjoy!

Mix the Oil, OJ, Emulsion and Spices together in a bowl

Roll the Drumsticks in the mixture and place on a foil covered cookie sheet

Take out of the over after about 50 minutes

Serve & Enjoy!