Creamy Jalacado Spread

What's a jalacado you ask??  Well, it's a spread made of jalapenos and avocado, duh?! Back in February I saw this recipe posted on Lottie + Doof, of course I didn't make it that day.  However, I did place the link on my desktop to save for a rainy day.  When I finally got around to this recipe, I happen to have some ripe avocados in the fridge that needed to be used, so that's where the jalacado came in.  And by the way, it wasn't actually raining that day.  The recipe makes about 1 1/2 cups, each serving is about 1/4 cup.  Each serving has a points+ value of 3 for those of you on Weight Watchers.  Beware this is super spicy!! I you want it to be less spicy f you must de-seed the peppers before grinding them all up.  If you'd like to make a thinner dip for chips, thin out the spread with water, and you'll definitely get more than 6 servings! Here's the recipe!

Creamy Jalacado Spread
(serves 6)
4 jalapenos, roasted dry in a 400 degree oven for about 45 minutes, de-seeded or not
*(depending on how spicy you want it to be)
7 cloves of garlic
3/4 of a ripe avocado
1/2 cup cilantro, chopped
1/8 cup fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 cup vegetable oil

Combine all the ingredients in a mini food processor and pulse until smooth.  Place in a bowl and use for sandwiches, burgers, as a dip for veggies, or thin out with water for an alternative to salsa with tortilla chips! Enjoy!

Here's a sammy I made with multigrain toast, jalacado spread, tomato slices and provolone under the broiler for a few!

Picnic in the Park

Yesterday was such a gorgeous day, it was perfect for a nice little picnic in the park!  Of course I made us something delicious to eat!  I made us some roasted eggplant and white bean spread with some Stacy's Pita Chips for dipping!  And then I threw together a very yummy hearty sandwich with grilled chicken, arugula, tomato slices, mashed avocado, and spicy light mayo served on a whole wheat baguette!  Doesn't that sound amazing??  I think so (and so did my friends)!

What's your favorite picnic sandwich???

Burrito Bites

All you need is wonton wrappers and the ingredients from my Laughing Planet Burritos. Mix all the ingredients together in a bowl, make sure they are not warm. Next spoon filling into the center of each wonton wrapper. Make a triangle shape and seal the sides using water. This process takes some time, but the end result is worth it! These Burrito Bites would be great for a finger food party or even a snack for children!

To cook the Burrito Bites I first sprayed a pan with olive oil or non stick spray. Then place about 6-8 wontons in the pan and let cook on one side for a minute of two. Flip the wontons to the other side. Now take some water and pour a little in the pan to steam the wontons. Be sure to cover the pan so you don't get splattered with hot water and oil!!! After about 3 minutes the wontons are done. Enjoy them with some of your favorite salsa!

Anniversary/Birthday Cake/Salad

So today is my dad's birthday, yesterday was my parents 36th wedding anniversary, and on Tuesday is my brother and his wife's 1st wedding anniversary. The family, sans my sister, who's in college, is getting together on Wednesday evening for some home cooked grub at their place.

I know for sure I am going to make a Coconut Layer Cake that I once sampled at a friend's bridal shower in Connecticut. The cake was bought from the Sono Baking Company. The guy who started the bakery, John Barricelli, used to work at Martha Stewart Living Productions in Westport, CT. Martha Stewart Productions produces the magazine Everyday Food and the show on PBS called Everyday Baking. The Sono Baking Company is going to be sold at bookstores March 9th!! I'm super excited to get a look at what else is inside!! After putting two and two together we got our hands on this recipe, see link above. I've never seen a group of ladies eat a whole cake at a bridal shower and actually enjoy it and leaving wanting more. I think I thought about that cake for several weeks after the shower, and I'll tell you this...I wasn't the only crazy one still salivating at the thought of this cake.

I'm also going to make this salad, I saw the recipe on another blog I follow called, Big Girls, Small Kitchen: A Guide to Quarter-Life Cooking. What I liked about it was the dressing, because really what's a salad with no dressing?? Not much! I love that the recipe calls for avocado and lots of vibrant flavored herbs such as basil and parsley. P.S. I SUGGEST NEVER USE CURLY PARSLEY. Not even sure why markets even bother selling it. Have you ever seen a recipe that specifically calls for curly parsley over the flat leaf kind?!!?!? I thought so.

Green Goddess Dressing

½ medium avocado 3 tbsp white wine vinegar 1 garlic clove 1/2 lemon, juiced 1 tbsp mayonnaise 2 tbsp parsley, chopped 2 tbsp basil, chopped 2-3 scallions, chopped ½ - ¾ cup olive oil ½ tsp salt and pepper (to taste)

Combine all ingredients in a food processor and pulse to combine. Stream in the olive oil gradually and blend until the mixture becomes light and frothy. Taste for seasoning. Toss with your leaves of choice.

So as an edible gift to my parents, brother, and his wife I'd like to bake this cake. I will definitely photograph the meal and all the food that's served. And maybe, just maybe, I'll be able to capture a snapshot of my family, surely a shot not to be missed! Be sure to stay tuned, this could get interesting!