avanta7: (Cook)
Avanta's Tex Mex Dip
1 16 oz can refried beans, plain or spicy
1 cup sour cream
1 pkg taco seasoning mix
1 cup prepared or fresh guacamole (recipe to follow)
1 cup grated sharp cheddar
1 medium tomato or 2 Roma tomatoes, diced
1 small can sliced or chopped black olives
3 scallions (green onions), chopped, including the green stems

Stir the taco seasoning mix into the sour cream. Set aside. In a deep dish pie pan or a quiche dish, cover the bottom of the dish with the refried beans to the depth of about 1/4-3/8 of an inch. Cover the beans with a layer of guacamole. Cover the guacamole with a layer of sour cream mixture. Be careful not to blend the layers. (Depending on the size of your dish, you may have beans, sour cream or guacamole left over.) Cover the sour cream mixture with the shredded cheese. Sprinkle the top of the cheese with diced tomatoes, chopped scallions and sliced/chopped olives. Cover with plastic wrap and refrigerate overnight. Serve with plain tortilla chips.

Fresh Guacamole
2 or 3 ripe avocados (3 if they're small)
1/2 tsp Garlic powder (or to taste)
1/2 tsp Salt (or to taste)
1/4 tsp ground Black pepper (or to taste)
1/4 tsp ground Cayenne pepper (or to taste)
1 Tbs fresh lemon juice

Peel avocados and remove pits. In small bowl, mash avocados and lemon juice until smooth and well blended. Add garlic powder, salt, and peppers. Mix well. Adjust seasoning to taste. Cover and refrigerate until ready to use.

These recipes are so familiar to me that I don't actually measure, so all ingredient amounts are approximations. Hope you like!
avanta7: (Cook)
A recipe you might like from Epicurious. I tried this the other night. Spouse and I both thought it was tasty enough to keep in our repertoire.
~~~~~~~~~~
Balsamic-Glazed Pork Chops
  • 4 (3/4 inch thick) center-cut pork chops (about 2 lbs total, somewhat less if they're boneless)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 6 ounces small shallots (about 8), quartered and peeled, leaving root ends intact
  • 2/3 cup balsamic vinegar
  • 1 1/2 teaspoons sugar

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar and remaining salt and pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate. Return pork along with any juices accumulated on plate to skillet, turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Makes four servings.
~~~~~~~~~~
When I made this, I diced a tart crisp medium apple (I believe it was a Gala, maybe a Fuji -- anyway, it was about the size of my fist) and a barely-ripe d'Anjou pear and added them to the shallots at the beginning. The extra liquid means the sauce has to cook a little longer to thicken, but the flavor and texture the fruit adds are fabulous.

Serve with steamed asparagus and a wild rice pilaf, and you have a fancy dinner without much fancy work!
avanta7: (Default)
My turn to post a recipe. To give credit where credit is due, [livejournal.com profile] gorydetails shared this with me last year after much shameless begging on my part; however, it was worth every moment of humbling myself to obtain:

Cranberry Walnut Pie

courtesy of Steven Saylor, fm. Food for Life

1 unfilled pie shell
1/4 cup butter
1 cup firmly packed brown sugar
3 eggs
1/2 cup light corn syrup
1 to 1 1/2 cups broken walnuts
1 to 1 1/2 cups fresh cranberries
1 teaspoon vanilla
1/2 teaspoon salt

Preheat the oven to 450 degrees. Bake unfilled pie shell for 5 to 7 minutes. Allow it to cool. Reduce the oven to 375 degrees. [YMMV on this step. I find pre-baking shrinks the pie crust too much, and makes the crust more likely to burn in the next phase. I have since omitted the pre-baking. AVT]

Cream the butter and sugar. Beat in the eggs, one at a time. Stir in the remaining ingredients. Pour the mixture into the shell. Bake until a toothpick inserted into the filling comes out clean. This will take 40 to 50 minutes, maybe longer. It's a good idea to use a pie-crust shield or foil around the edge of the crust so that it doesn't burn.
avanta7: (PinkWall)
Lazy Wife's Black Bean Soup (tm)

1 can black beans
1 can sweet yellow corn
1 can diced tomatoes with green chilis

Open cans. Pour in saucepan. Stir. Heat through, stir occasionally. Serve with cornbread or breadsticks and a green salad. Yum.
avanta7: (Default)
I just tried a new recipe. I am in love.

Moroccan Shrimp With Couscous )

Oh. My. Goodness. It is to die for. And it's easy as pie.

August 2013

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