Mango Guacamole with Baked Tortilla Chips

Do you love to party! If you do then you know Cinco de Mayo is this Sunday.

When I was younger I use to go out and party with my friends, then it got old being around a bunch of rowdy people, lots of pushing and shoving - not fun at all.  So instead of going out I started going to friends homes or having them over, and now, well, if you must know, it's just another day.  

That being said, I still like to prepare food for the occasion, to celebrate.  Whatever stage in life you're at, I know you'll enjoy celebrating with this Mango Guacamole and Baked Tortilla Chips.  It's so simple to whip up that you'll be making it all the time, not just for Cinco de Mayo.

I prepared a video covering all the details from how to cut an avocado and mango,  to selecting the perfect ones, plus, how to make your own baked tortilla chips.  Baked tortilla chips are healthier than fattening fried tortilla chips.  Let's face it, you can still celebrate and enjoy the festivities, and food, without feeling disgusting the next day - that is unless you over indulge in the alcohol.

Check out my video then print the recipe below to make for your Cinco de Mayo celebration this Sunday!

Ingredients:

3 medium-large (about 1 ¼ pounds), ripe avocados

½ small red onion, chopped into ¼ inch pieces

½ to 1 fresh Serrano chile, stemmed, seeded and finely chopped

2 tablespoons (loosely packed) chopped fresh cilantro, plus a few leaves for garnish

1 tablespoon fresh lime juice

1 large ripe mango, peeled, flesh cut from the pit and cut into ¼ inch pieces

Salt

Baked Tortilla Chips, Cucumber or Jicama slices, for serving

Directions:

• Cut around each avocado from stem to blossom end and back up again, then twist the halves apart.  Dislodge the pit. 
• Scoop the avocado flesh into a large bowl.  Coarsely mash the avocado with a large fork or potato masher.
• Scoop the onion into a small strainer and rinse under cold water.  Shake off the excess water and mix into the avocado along with Serrano, cilantro, lime juice and 2/3 the diced mango. 
• Taste and season with salt, usually about ¾ teaspoon.  If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – best if served within a couple of hours.

When you’re ready to serve, scoop the guacamole into a serving bowl and garnish with the remaining diced mango and a few cilantro leaves if desired.  Serve with baked tortilla chips, slices of cucumber or jicama.

  Baked Tortilla Chips

1. Turn oven on to Bake at 350 degrees
2. Take package of tortillas, removing desired amount, and spray with non-stick cooking spray 
3. Sprinkle tortillas with cumin, salt, and pepper
4. Slice tortillas into wedges with a pizza cutter
5. Lay wedges out onto foil lined cookie sheet
6. Bake for 8-10 minutes until lightly browned

Serve with your favorite toppings!

You can also use other seasonings if you like such as, chipotle powder or other spices that you like.

Enjoy!!!

Chocolate Brickle Sensations

Do you have those go to recipes that you know will ALWAYS please everyone?  I have quite a few up my sleeve, but I love these little cookies for their toffee crunch and chocolaty goodness.  Plus you literally toss all the ingredients together and portion them out.  How simple is that?

When company is coming unexpectedly, or I'm looking for just one more sweet treat that I know will be a hit, I pull out my recipe for Chocolate Brickle Sensations.  

I'd love to claim this recipe as mine, but some 20 years ago I saw it in our local paper - a recipe sent in by a Pat Bollwerk.  I tore it out of the paper and have had it filed ever since, creating this recipe over and over again.

If you're having company this weekend, asked to bring a dish to someone's home, or even an extra nosh for Mother's Day next weekend, I suggest making these.  With four dozen cookies from one recipe, these are guaranteed to disappear in one day!  Really!!!  For this recipe read more.........

Chocolate Brickle Sensations

makes 4 dozen cookies

Ingredients:

1 cup (2 sticks) butter, melted

3/4 cup packed brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon pure vanilla

1 (4-serving-size) package instant French vanilla pudding mix

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 cups unbleached all-purpose flour

1 (12-ounce) package mini chocolate chips

10-ounce package brickle (English toffee) bits

Directions:

Preheat oven to 350F degrees.  Line cookie sheets with parchment paper.

In a large bowl, combine all ingredients together.  Stir by hand until well mixed.  

Using a small cookie scoop or teaspoon, drop cookie dough onto parchment lined cookie sheets.  

Bake 8 to 10 minutes, or until browned.

If you make these, I'd be curious to know how long they lasted.  GUARANTEED A WINNER!

ENJOY!!!

Super Bowl Asian Style Chicken Wings!

Super Bowl is this coming Sunday, and while many of you will watch the game and root for your favorite team, I'll be watching for the great commercial breaks - my favorite part of the big event.

I'll be sure to whip up plenty of finger lick'in goodies for those watching from the sofas in our home.  Dips, appetizers, chili, salads, sandwiches, wings, beef and desserts will all be on the Super Bowl menu.  Over the years I've made a few recipes that you may want to try.  

The recipe below for chicken wings isn't your typical hot wings, instead, it boasts a nice hoisin and sweet plum flavor, sure to please most everyone.  These are so moist and delicious you won't need any dipping sauce.  I hope you'll try them.

Aisan Style Chicken Wings

serves 8 as an appetizer

Ingredients:

24 chicken wing drumettes

1 cup hoisin sauce

3/4 cup plum sauce 

1/2 cup soy sauce (I use low sodium)

1/3 cup cider vinegar

1/4 cup Chinese Rice Wine (not vinegar) - Mirin

1/4 cup honey

2 green onions, trimmed and minced

6 cloves garlic, minced

Directions:

In a large bowl or zip-lock baggie, combine hoisin sauce, plum sauce, soy sauce, vinegar, rice wine, honey, green onions and garlic.  Add wings and combine well.  Refrigerate 1-24 hours.

Preheat oven to 375F degrees.  Line a large baking sheet with heavy duty foil.  Spray a wire rack with non-stick cooking spray and place on baking sheet.  

Drain wings well, reserving marinade.  Arrange wings in a single layer on the rack.  Roast for 30 minutes.  Drain off any accumulated liquid.  Baste, turn and baste second side.  Roast another 30 minutes until wings are golden in color.

Serve hot or at room temperature.

Enjoy!!!

Aloe Vera - Nature's Own Sports Drink!

Did you know Aloe Vera functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete?  Neither did I until I read this article that was posted today on Melissa's Produce blog.  The article is fascinating!  Digging a bit further, Mark Adams explains in greater detail the health benefits while sharing an aloe vera smoothie.

I don't normally copy an article but thought this was worth sharing, especially since this is all new news to me.

Health Benefits of Aloe Vera
written by Mark Adams 

Health Benefits of Aloe Vera

When I say aloe vera is the most impressive medicinal herb invented by nature, I don't make that statement lightly. Of all the herbs I've ever studied -- and I've written thousands of articles on nutrition and disease prevention -- aloe vera is the most impressive herb of them all. (Garlic would be a close second.) There is nothing on this planet that offers the amazing variety of healing benefits granted by aloe vera.
- Mike Adams, NaturalNews.com.
In a single plant, aloe vera offers potent, natural medicine that

• Halts the growth of cancer tumors.
• Lowers high cholesterol.
• Repairs "sludge blood" and reverses "sticky blood".
• Boosts the oxygenation of your blood.
• Eases inflammation and soothes arthritis pain.
• Protects the body from oxidative stress.
• Prevents kidney stones and protects the body from oxalates in coffee and tea.
• Alkalizes the body, helping to balance overly acidic dietary habits.
• Cures ulcers, IBS, Crohn's disease and other digestive disorders.
• Reduces high blood pressure natural, by treating the cause, not just the symptoms.
• Nourishes the body with minerals, vitamins, enzymes and glyconutrients.
• Accelerates healing from physical burns and radiation burns.
• Replaces dozens of first aid products, makes bandages and antibacterial sprays obsolete.
• Halts colon cancer, heals the intestines and lubricates the digestive tract.
• Ends constipation.
• Stabilizes blood sugar and reduces triglycerides in diabetics.
• Prevents and treats candida infections.
• Protects the kidneys from disease.
• Functions as nature's own "sports drink" for electrolyte balance, making common sports drinks obsolete.
• Boosts cardiovascular performance and physical endurance.
• Speeds recovery from injury or physical exertion.
• Hydrates the skin, accelerates skin repair.

Get Your Aloe Vera Leaves Here! >>> http://www.melissas.com/Products/Products/Aloe-Vera-Leaf.aspx

If something ails you, I'd suggest exploring more facts about Aloe Vera.  It almost sounds too good to be true but hey, it's worth checking out.

Have any of you ever used the Aloe Vera plant for any medicinal purposes other than sunburn?

Chocolate Raspberry Balsamic Truffles

I love chocolate especially when I can sink my teeth into it.  Nothing screams chocolate more than Truffles!  Before Border's Books closed my daughter and I would frequent there to purchase books, magazines, videos, etc.  At the checkout line we could never resist the Lindt Truffles - purchase 3 for a special price.  My favorites were the raspberry and dark chocolate.

Truffles are quite pricey for just one small orb but that one can satisfy me for hours.  I use to think there was special magic in creating them, but they're the simplest and most elegant chocolate treat to make.  Of course, the ingredients you use can take them from ordinary to extraordinary!  Purchasing the very best chocolates is key but of course not essential.  Even a bag of chocolate chips will do the trick but for a special occasion I recommend going all out to find the smoothest tasting chocolates.

I decided to play around recently with my creations using vinegar's infused with various fruits from a store that recently opened nearby called DiOliva's.  To my surprise my Chocolate Raspberry Balsamic Truffles tasted exactly like the Lindt ones I've had in the past.  With my recipe yielding about 18-20 truffles I can afford to serve these at parties - like Super Bowl coming up, or even to give as gifts for Valentine's Day.  

If you're a fan of chocolate you'll have fun making these truffles.  Be creative and add your favorite flavors.  Some of mine are the Balsamic Vinegar's I've used at DiOliva's like: Raspberry, Strawberry, Fig, Blueberry and even the white Cranberry Walnut Balsamic.  

What are you waiting for?  Give these a whirl!  Who says your Super Bowl party has to be all fried grub food?  Add some decadent sweets to the table and create batches to give for teachers gifts, and gifts to family and friends for Valentine's Day.  Everyone is sure to love them - that is of course if they love chocolate!

Here's my recipe........

Chocolate Raspberry Balsamic Truffles

yields 18-20

Ingredients:

2/3 cup whipping cream

12 ounces chocolate (using a sharp knife shred the chocolate into fine pieces or use chips)

2 teaspoons DiOliva's Raspberry Balsamic Vinegar

1/4 cup unsweetened cocoa powder (sifted - I used Ghiradelli)

Directions:

Bring cream to boil in heavy duty saucepan.  Remove from heat.  Add chocolate shavings or chips and whisk until melted and smooth.  

Whisk in Raspberry Balsamic Vinegar.  Pour into medium bowl.  Cover and chill until firm - 2-3 hours.  

Line a baking sheet with parchment, foil or waxed paper.  Using a teaspoon place a rounded scoop onto prepared baking sheet.  Freeze until firm, about 45 minutes.  

Place sifted cocoa in a bowl.  Roll truffles between hands into rounds.  Roll gently in cocoa.  

Cover with plastic wrap and chill until ready to serve.

Note:  

• If you don't want your truffles flavored, simply replace the flavored vinegar's with pure vanilla extract. 
• Truffles can be rolled in chopped nuts, coconut, sprinkles or gold dust, or whatever suits you.

Enjoy!!!

White Balsamic Glazed Chicken Breasts

If you're a follower of my blog you know I had food poisoning over the holidays.  Unfortunately it's stayed with me and my stomach just isn't back to normal, hence, the reason for my lack of posts.  I just haven't been up to cooking much.  Toast, soups and bland foods have been what appeal to me most, nothing thrilling that I felt was blog worthy.

However, I did decide to make White Balsamic Chicken Breasts, a Canyon Ranch dish that boasts great flavor. I knew this would work well with my unsettled stomach pairing it with Soft Corn Polenta and steamed asparagus.  Perfect for company and an upset tummy!

To top it off my husband and I were suppose to go out of town this past weekend where it would be sunny and warm. He came down with the flu, so we cancelled the trip, and both spent the weekend in trying to recover.  We rarely get sick so I'm hopeful the rest of 2013 will be better.

If you're looking for a nice simple dish that's sure to please your family and guests I recommend Balsamic Glazed Chicken Breasts. Here's the recipe......

Balsamic Glazed Chicken Breasts

Ingredients for Glaze:

3 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 cup chicken stock (low sodium)

Mix together the vinegar, honey, and chicken stock in a small bowl. Set aside.

4 boneless, skinless chicken breast halves
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper

1/2 cup flour

Pound each chicken breast with a meat mallet until it's 1/4 inch thick. Season with salt and pepper.

Spread the flour on a small plate. Dredge the chicken in the flour.

Lightly coat a large saute' pan with non-stick spray. Sear the chicken breasts on each side over medium-high heat.

Deglaze the pan with the glaze. Reduce the heat to medium-low and cover. Continue to cook the chicken until the internal temperature reaches 165 degrees F, approximately 5 minutes.

Place individual servings on a plate and spoon additional glaze over the chicken. Serve with creamy polenta, mashed potatoes, mashed butternut squash, etc., and a vegetable.

Enjoy! 

Tuscan Turkey Vegetable Soup

Happy New Year!  I hope you had a wonderful holiday shared with family and friends.  It's hard to believe another year has come and gone.  With each new year many of us turn to resolutions only to be forgotten within weeks of making them.  Mine is always pretty much the same - stay healthy and fit by eating well, exercising and enjoying life to the fullest.  

If we make a conscious effort, our goals truly are not difficult to maintain.  Most of all be happy - laugh a lot and share life with those you love and care about.  Be kind and treat others as you would like them to treat you.

I'm looking forward to the 2013 especially since 2012 didn't end too well for me.  I literally spent from December 23rd through today in bed and still not 100%.  First with food poisoning then later turning into bronchitis.  I've not been a happy camper and still weak and sluggish.  Hopefully by the weekend I'll be up and about like normal.

Fortunately the recipe I'm sharing with you today is one I made just before Christmas.  It's delicious and hearty, and perfect for the cold weather we're having here in the Midwest.  I think you'll like it.  Serve with some warm crostini or loaf of Tuscan bread and you've got a comforting meal to warm and nourish you.

Gather up your ingredients today for a simple yet hearty dinner tonight.  Here's the recipe........

Tuscan Turkey Vegetable Soup

serves 4

Ingredients:

1 pound ground turkey breast

Mirepoix:

2 cups onions, diced

1 cup celery, sliced into 1/4 inch pieces

1 cup carrots, diced

8 oz. mushrooms, sliced (I used button mushrooms)
1-2 cloves garlic, minced

32 oz. low sodium chicken broth

15 oz. can tomato sauce

15 oz. can diced tomatoes with basil, garlic and oregano
1 cup dry whole grain penne pasta

2 cups fresh spinach, packed

1/4-1/2 cup Parmigiano-Reggiano cheese

Non-Stick Spray

Directions:

Spray a large stock pot with non-stick spray and cook ground turkey breast breaking up pieces and stirring until cooked and no longer pink.  

Add Mirepoix and cook 5 minutes, stirring occasionally.  Add mushrooms and garlic and cook until vegetables are tender, about 3 additional minutes.

Add broth, tomato sauce and diced tomatoes with their juices; heat to boiling.  Stir in dry pasta; reduce heat and simmer until pasta is al dente, about 9-10 minutes (see box for directions).  

Add spinach and stir until wilted. 

Ladle soup into bowls and sprinkle Parmigiano-Reggiano over top. Serve with crostini or loaf of Tuscan bread.

Enjoy!!!