Holy Guacamole!

Looking to change up your guacamole recipe for summer?  Well, grab your avocados and tortilla chips and get ready to fall in love with one of these delicious and unique dips.

BLT Guacamole
Picture via ovenloveblog.com

BLT Guacamole

Serves: 4-6 – Total Time: 15 minutes

Ingredients:

  • 4 ripe avocados
  • 4 strips bacon, cooked crisp & crumbled
  • 1 teaspoon salt
  • 2 teaspoons bottled hot sauce
  • 1/4 cup mayonnaise
  • Juice from 1/2 lime
  • 2 small tomatoes, seeded & chopped

Directions:

Place first 6 ingredients in medium bowl and mix together well.  Stir in tomatoes and serve immediately.

Pineapple Chipotle Mango Guacamole

Pineapple Chipotle Mango Guacamole

Pineapple Chipotle Mango Guacamole

Serves: 4-6 – Total Time: 15 minutes

Ingredients:

  • 1/2 cup canned crushed pineapple, drained, juice reserved
  • 1/2 medium sweet onion, minced
  • 4 ripe avocados, mashed
  • 2 chipotle peppers in adobo sauce, minced
  • 1/2 teaspoon salt
  • 2 tablespoons chopped cilantro
  • 1 medium ripe mango, seeded, peeled, & diced

Directions:

Drain crushed pineapple and reserve the juice – set aside.  Combine next 5 ingredients  in small bowl and add in 2 tablespoons of reserved pineapple juice.  Gently mix in mango and crushed pineapple and serve immediately.

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Strawberry Shortcake anyone?

strawberryshortcakedollNo….not the doll (although I loved her growing up – almost as much as I love cake).

Today is National Strawberry Shortcake Day and one of my top 3 desserts of all time!  It’s a simple classic that can be served at any occasion.  Pair with a sweet white wine such as Reisling or Moscato for a perfect treat.

STRAWBERRY SHORTCAKE

Strawberry Shortcake  Photo by Taste of Home

Strawberry Shortcake
Photo by Taste of Home

Serves: 9 – Prep Time: 25 minutes – Bake Time: 20 minutes

INGREDIENTS:

  • 2/3 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • Whipped Cream
  • 1.5 quarts fresh or frozen strawberries, sliced

DIRECTIONS:

  1. In mixing bowl, beat sugar and shortening.  Add egg and vanilla and beat well.
  2. Combine dry ingredients and add to creamed mixture along with milk.
  3. Spread mixture into a greased 9″ x 9″ square baking pan.
  4. Bake at 350 degrees for 20-25 minutes.  Cool on wire rack.

TO SERVE:

Cut into 9 squares.  Split each square horizontally and fill with whipped cream and strawberries.  Replace top of cake and garnish with more strawberries and whipped cream.  Serve immediately.

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For all my Irish friends

Traditionally an Easter Sunday dinner in Ireland – Corned Beef and Cabbage is today’s national food holiday.  Try pairing this recipe with a Merlot from California, such as San Simeon Merlot Paso Robles 2006 or Robert Hall Merlot 2009, as they are soft and fruity which compliments this meal perfectly.

cornedbeefandcabbageCorned Beef with Cabbage

Epicurious  | February 2008

by Darina Allen – Irish Traditional Cooking

photo by Michelle Garrett and Kevin Dunne

INGREDIENTS:

  • 4 lb corned brisket of beef
  • 3 large carrots, cut into large chunks
  • 6 to 8 small onions
  • 1 teaspoon dry English mustard
  • large sprig fresh thyme and some parsley stalks, tied together
  • 1 cabbage
  • salt and freshly ground pepper

PREPARATION:

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

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A Sweet Treat for any Occassion

chocolatechip2Today we celebrate National Chocolate Chip Day and what better way to honor these sweet, delicious morsels of heaven than to give you 10 recipes to choose from! Or, if you’re like me, you can just grab a handful out of the bag and enjoy right away!  Nom Nom Nom!

  1. Chocolate Chip Cheese Ball
  2. Zucchini Bread with Chocolate Chips
  3. Tropical White Chocolate Chip Cookies
  4. Chewy Chocolate Chip Oatmeal Cookies
  5. Chocolate Butterscotch-Chip Cookies
  6. Reverse Chocolate Chip Pancakes
  7. Peppermint Chocolate Chip Cookies
  8. Chocolate Chip Shortbreads
  9. Chocolate Chip Pumpkin Bread (video recipe)
  10. Emeril’s Pecan-Chocolate Chip Pie

Resources:

Delish.com

WomensDay.com

Allrecipes.com

Sip. Saute. Savor.

MarthaStewart.com

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Buttermilk Biscuit Nirvana

I’ve scoured the internet to bring you today’s perfect recipe for National Buttermilk Biscuit Day!  From Foodwishes.com, Chef John shows us how to make light, flaky buttermilk biscuits using his tips learned deep within the southern biscuit community. #1 Tip – use frozen butter and very, very cold buttermilk!  Enjoy!

Recipe HERE.

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It’s National Butterscotch Brownie Day!

I’ve never had a butterscotch brownie before, but I love butterscotch candies and who doesn’t love brownies?!, so the combination only makes sense!  Check out this recipe from AllRecipes.com and if you’re up to baking this holiday weekend, let me know how they turned out!

butterscotchbrownies

Ingredients – Makes 32 bars

  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup ground walnuts
  • 1/4 tsp salt
  • 1/4 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350 degrees F.  Grease an 8″ square baking pan.
  2. In large bowl, cream the shortening, brown sugar, egg, & vanilla.  In a separate bowl, mix together the flour, baking powder, walnuts, & salt.  Slowly add the egg mixture to the shortening mixture and stir until blended well.  Spread dough evenly into the prepared pan.
  3. Bake for 20-24 minutes, or until inserted toothpick comes out clean.

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It’s National Roast Leg of Lamb Day!

What better way to celebrate today than to make an Emeril Lagasse’s 5 star Rosemary and Garlic Roast Leg of Lamb recipe!

Total Time: 2 hr 5 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Level: Easy!
rosemarygarlicroastlegoflamb
Ingredients:
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Directions:
Preheat the oven to 400 degrees F.Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
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