This salad recipe is great side dish for any BBQ. 

3 ripe Avocados

1 Lemon

Tabasco to taste

Extra-virgin olive oil, for drizzling

2 small plum tomatoes, seeded and chopped

2 scallions, chopped

1 small can of sweet corn

1 small bunch of cilantro, finely chopped

6 chives, chopped

Coarse salt and pepper to taste

Cut around the pit of each avocado. Twist the avocados and separate them. Remove the pit. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes, scallions, corn chives, cilantro and season with salt and pepper. Fill the avocados with tomato mixture and serve.

This week I was home during the day and I really enjoyed watching the Food Network.  This recipe is on my list to try.  Thanks to Rachael Ray!

2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes

3 tablespoons, sliced jalapenos, hot pepper rings, hot cherry peppers, your choice

1 small red bell pepper, seeded and chopped

4 scallions, chopped

A splash hot pepper juice

3 tablespoons cider or wine vinegar

1/4 cup extra-virgin olive oil

Salt and pepper

Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

Every Christmas one of my co-workers always makes this delicious fudge.  He promised me that I will be able to make this delicious, fail proof fudge, every time.  It was so simple, and yes I can make fudge, just like he can.

 Estimated Times:

Preparation - 10 min

Cooking - 6 min 

Cooling Time - 2 hrs refrigerating 

 Yields - 49 pieces

Ingredients

• 1 1/2 cups granulated sugar

• 2/3 cup (5 fluid-ounce can) CARNATION Evaporated Milk

• 2 tablespoons butter or margarine

• 1/4 teaspoon salt

• 2 cups miniature marshmallows

• 1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

• 1/2 cup chopped pecans or walnuts (optional)

• 1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

FOR MILK CHOCOLATE FUDGE:

Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:

Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

2 cups flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/3 cup butter, room temperature
3/4 cup milk
1/3 cup shredded Parmesan cheese
2 tbsp. chopped fresh chives, divided
2 tbsp. chopped fresh herbs (any
combination), divided
1/4 cup butter, softened

Preheat oven to 425°F. Spray a baking pan with nonstick spray and set aside. In a medium bowl, combine all dry ingredients; cut in 1/3 cup butter with two knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk until dry ingredients are moistened. Add cheese, 1 tbsp. chives and 1 tbsp. herbs; stir until blended. Drop by rounded tablespoons onto prepared pan and bake for about 15 minutes or until golden brown and cooked through. Meanwhile, stir remaining herbs into 1/4 cup softened butter. Spread onto hot biscuits.

Prep time: 15 minutes  Cook time: 15 minutes
 

Makes 1 dozen biscuits.

Nutrition Per Serving: 180 calories, 4 g protein, 11 g fat, 18 g carbohydrate, <1 g fiber, 28 mg cholesterol, 300 mg sodium (per biscuit).

3 medium zucchini

3 tbsp. butter

1 tbsp. lemon juice

2 tsp. garlic salt

1 cup shaved Parmigiano-Reggiano cheese

Preheat oven to 400?F. Cut zucchini in half lengthwise; place cut side up in a shallow baking dish. In a small saucepan, melt together butter, lemon juice and garlic salt; brush over zucchini. Sprinkle cheese over the top. Reduce oven temperature to 300?F; bake for 15 to 20 minutes or until zucchini is crisp tender. Enjoy with fresh pasta and a bold red wine.

Prep time: 5 minutes

Cook time: 15 to 20 minutes

Nutrition Per Serving: 120 calories, 6 g protein, 10 g total fat (6 g sat., 0 g trans), 1 g carbohydrate, 0 g fiber, 0 g sugar, 30 mg cholesterol, 650 mg sodium

2 tbsp. cornstarch
1 can (14 oz.) Swanson® Natural Goodness™ Chicken Broth (1 3/4 cups)
1 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder or 2 cloves garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced
1 medium onion, cut into wedges
1 medium tomato, diced
4 cups hot cooked thin spaghetti, cooked without salt
3 tbsp. grated Parmesan cheese

Mix cornstarch and 3/4 cup broth.Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepot. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender.

Add cornstarch mixture. Cook and stir until mixture boils and thickens. Stir in tomato. Toss with spaghetti and serve with cheese.

1 large onion, finely chopped

1 large carrot, cut in 3/4 inch slices

1/2 fennel bulb, cut lengthwise in 1/2 inch slices

12 oz skinless boneless chicken breasts, cut in 3/4 inch pieces

1 1/2 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground ginger

salt and pepper to taste

2 1/2 cups water

1 medium zucchini, cut in 3/4 inch slices

2/3 cup uncooked whole-wheat couscous

In a deep skillet or Dutch oven, combine the onion, carrot, fennel, chicken, raisins, cumin, cinnamon, ginger, salt and pepper. Add the water. Bring the mixture to a boil over medium high heat. Reduce heat, cover and simmer for 20 minutes.

Add zucchini - cover and simmer 5 minutes

Stir in couscous - cover and simmer for 8 minutes

Remove from the heat and let the dish stand, covered for 5 minutes before serving.

Makes 4 servings

Add a toss salad and your meal is complete.

1 can Stewed Tomatoes

1 red onion, chopped

1 tablespoon olive oil

3-4 garlic cloves, minced

2 tablespoons red wine

1 teaspoon olive oil

4 (4 ounce) boneless skinless chicken breasts

Black Pepper to taste

Season Salt to taste

Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomatoes, onions and garlic.

Cook until the vegetables are soft, put the mixture into a food processor; add the red wine, pulse until blended but still maintains texture.

For the chicken, over medium high heat, heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.

Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.

Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.

Serve with a green salad, fresh bread and wine for a delicious meal.

30 min | 20 min prep | Serves 4

Nutritional Information:

Calories 192

Calories from Fat 54

Cholesterol 65mg

Total Carbohydrate 6.4g

Dietary Fiber 1.3g

Sugars 3.2g

Protein 27.2g

Easy Potato Zucchini Croquettes

2 russet potatoes (about 1 pound)

1 1/2 cups grated Cheddar

1 medium zucchini, grated 

1/4 bunch chives

Salt

Fresh ground pepper

1 egg

Vegetable oil for shallow frying 2 cups cashews (peanuts, sesame seeds, grated Parmesan or panko bread crumbs may be subsitiuted)

Honey Mustard Dipping Sauce:

1 cup whole grain-style Dijon mustard

1/4 cup honey

Dash of Hot Sauce

Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely. Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind.

With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook. In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don’t crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm.

 Combine the mustard and honey and serve as a dipping sauce for the croquettes.

In East Texas, Spring time is in the air.  Spring makes me think about salads.  This Asparagus Pasta Salad is a great way to have a one dish meal.  Just add grilled chicken breasts and your salad becomes a meal.

Asparagus Pasta Salad

1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley
3 tablespoons white wine vinegar

Salt and freshly ground black pepper Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Cut the spears in half. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.