I had to remove this recipe at the request of the owner
This recipe combines two of my favorite foods. I found this at
I hope it tastes as good as it looks.
Avocado Mac ‘N Cheese
Adapted from Two Peas and Their Pod
- 2 cups whole wheat pasta of your choice (I wouldn’t use spaghetti noodles)
- 1 ripe avocado, pitted
- 1 clove garlic
- 1/2 tbsp lime juice
- salt and pepper to taste (I used about 1/2 tsp salt)
- 1 tbsp butter
- 1 tbsp whole wheat flour
- 1/2 cup milk
- 1/2 cup shredded pepper jack cheese
- 1/2 cup cheddar cheese
- salt and pepper to taste
- Cook your pasta according to package directions.
- In the meantime, place the avocado, lime juice, garlic, salt and pepper in a food processor and blend until smooth.
- In a saucepan, melt the butter over medium low heat. Whisk in the flour. Then add the milk and stir until well combined. Gradually add in the shredded cheeses until everything is well combined and you have a creamy cheese sauce.
- When the pasta is done, drain it and place it in a large bowl. Add the avocado sauce and stir until well combined. Then add the cheese sauce and stir until well combined again.
- Season with salt and pepper to taste and enjoy!
I saw “The Mom 100 Cookbook” on The Talk one day while waiting in a doctor’s waiting room. It had some simple, quick and yummy looking recipes. Even though I am not a mom yet this cookbook appealed to me. The recipes were more every day type recipes rather than all fancy and time-consuming recipes and that suits me way better. I looked at the mom 100 blog and found this example recipe. The turkey chili recipe was the deciding factor in me purchasing this cookbook, and I love it so far. I just received the book today, but I will definitely be testing some of these recipes as soon as possible. You can find this recipe at
and order yourself a copy of the cookbook here.
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 large red bell peppers, stemmed, seeded, and chopped
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 3 pounds ground turkey or chicken and/or fresh turkey sausage removed from the casing
- 1 teaspoon kosher or coarse salt, or more to taste
- 1⁄2 teaspoon freshly ground black pepper, or more to taste
- 3 cans (28 ounces each) crushed tomatoes
- 2 teaspoons pureed chipotle chiles in adobo sauce (optional)
- 3 cans (about 15.5 ounces each) cannellini, kidney, or black beans, or a mixture of 2 or 3 kinds of beans, rinsed and drained
- 2 to 3 tablespoons minced fresh dill or parsley (optional)
- Hot cooked rice, for serving
- Heat the olive oil in a large deep pot over medium-high heat. Add the onions, bell peppers and cook until softened, 4 minutes. Add the garlic, oregano, basil, chili powder, and cumin and cook for 2 minutes more.
- Add the turkey, chicken, sausage, or whatever combination you are using, and the salt and black pepper, stirring to coat well with all of the spices. Cook, stirring until the meat loses its pinkness, about 6 minutes, then add the tomatoes, chipotles, if using, and the beans. Reduce the heat to medium and cook, stirring occasionally until the mixture tastes like chili, 25 to 30 minutes. Stir in the dill or parsley, if using, and add more salt and/or pepper as necessary.
- Serve the chili with hot rice and any toppings you like.
Can not wait to try this one.
- 2 can garbanzo beans, drained
- 2/3 cup sun-dried tomatoes, juice reserved
- 1 1/2 tablespoon tahini
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- pinch salt and pepper
- 1/2 cup fresh basil
- Combine all the ingredients expect reserved liquid from sun-dried tomatoes in food processor.
- Turn processor on and continue to run, adding enough of the reserved liquid to bring hummus to desired consistency.
I was looking for a yummy and quick dessert recipe when i stumbled across this recipe at
- 2 cups blueberries
- 2 1/2 cups peeled and sliced peaches (5-6 peaches)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose Gold Medal Flour
For the crumble topping:
- 1/2 cup all-purpose Gold Medal Flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons cold butter, diced
1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
4. Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
**Note-you can make the crumble in individual ramekins. You can also make the crumble ahead of time-just store the unbaked crumble in the refrigerator and bake when ready! Store the crumble in the refrigerator for up to 2 days.
I am a huge fan of Croque Monsieur. I had one most meals when I was in France, and then I found this one at
It sounds to die for and I can’t wait to try it.
adapted from Ile de France Cheeses
- 9 oz. Brie or D’Affinois cheese, cut into 12 thin slices
- 3 large eggs
- 3/4 cup milk
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 6 slices thin sliced ham
- 12 slices white bread
- 4 tbsp unsalted butter, melted, divided
- In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.
- Assemble six sandwiches, each with one slice of ham and two slices of cheese between two slices of bread. Cut each sandwich into quarters.
- Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan.
- Dip half of the sandwich quarters into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting.
- Repeat with remaining butter and sandwiches. Serve hot.
I usually don’t like Spam all that much, but I saw this recipe at
and it looked very tasty. I cannot wait to taste this sandwich.
- 24 ounces freshly ground beef chuck or turkey
- Kosher salt and freshly ground black pepper
- 4 tablespoons mayonnaise
- 1 tablespoon sriracha-style hot sauce
- 4 slices Spam
- 4 slices fresh pineapple, about the same size as a Spam slice
- 8 slices Swiss cheese
- 4 English muffins, split
- Divide meat into four even piles and shape into burger patties about 1/2-inch wider than English muffins. Season generously with salt and pepper and set aside.
- Combine mayo and sriracha in a small bowl. Set aside.
- Place burgers directly over hot side of grill and cook, turning occasionally, until well charred. Top each burger patty with 1 slice cheese, then transfer to a large plate and tent with aluminum foil.
- Place spam and pineapple slices on hot side of grill and cook, turning occasionally, until heated through and well charred. Place 1 slice cheese on top of each Spam patty. Transfer Spam and pineapple to cool side of grill.
- Toast English muffins on grill. Place bottom buns on a cutting board. Top with a slice of pineapple. Add burger patty. Top with SPAM. Top with sriracha mayo, then close burger. Serve immediately.
from Punchfork.com. We like spicy foods and I have been looking for an excuse to attempt to make a vegan Hot Wing Sauce and this seems like a good start. Image from skinnytaste.com.
- 1/4 cup shredded cheddar
- 4 wedges light Laughing Cow blue cheese
- salt and pepper, to taste
- 5 (3 oz each) thin boneless chicken breasts cutlets
- Bread crumbs
- 1 tbsp light mayonnaise (I am using Vegan Mayonnaise)
- 6 tbsp hot sauce or substitute my hot wing sauce
- 1 tbsp lemon juice
- 2 tsp light butter (vegan butter)
- 1/2 tsp garlic powder
- olive oil
I found this hot wing recipe on about.com. I was looking for a good wing sauce to go with my Stuffed Buffalo Chicken Breast Recipe and this one sounds really yummy. You can find the original recipe at
Makes 1 Cup Buffalo Chicken Wing Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 8 tablespoons Louisiana hot sauce (or one of your favorites)
- 8 tablespoons unsalted butter or margarine (I am using Vegan or lactose free butter)
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- salt to taste
I found this recipe at
It is based on one of my favorite sushi rolls, so who can resist.
Photo from userealbutter.com
Spicy Tuna Roll Burger
1 lb. ground beef (thinking of trying with ground turkey)
1/2 tsp fish sauce (don’t omit this, seriously)
salt and pepper to taste
1/4 cup mayonnaise
1/2-1 tsp wasabi powder (to taste)
4 hamburger buns
spicy tuna (recipe below)
pickled ginger (gari)
nori strips, use nori or the roasted seaweed snacks
6 oz. sushi-grade maguro (tuna), roughly chopped with any thick silverskin removed
3-4 green onions, minced (greens only)
2-3 tbsps mayonnaise (to desired consistency)
Sriracha sauce (optional)
Spicy tuna: Mix the tuna, green onions, and a tablespoon of plain mayonnaise together in a medium bowl. Add more mayonnaise to reach your desired consistency. Add a dash of Sriracha hot sauce and mix to desired spiciness.
Combine the ground beef, fish sauce, salt and pepper in a separate bowl. I like to mix it with my hands to make sure it’s all incorporated evenly. In a small bowl, mix 1/4 cup mayonnaise with up to a teaspoon of wasabi powder to taste. Form the ground beef into four patties, taking care not to pack them too tightly. Grill the patties on high heat to desired doneness, flipping once. Remove the burgers when ready and layer on the bottom bun: lettuce, tomato, burger, avocado, spicy tuna, pickled ginger slices, nori strips, and Sriracha sauce (optional). Spread wasabi mayo on the top bun and cap the burger. Serve hot. Makes 4 burgers.