2 small tomatoes
½ red onion, diced
Juice of 1 lime
½ cup of cilantro, chopped
4-6 dashes of hot sauce
Salt and Pepper to Taste
2 packages corn tortillas or 1 bag store-bought tortilla chips
Preheat oven to 350 degrees.
Dice avocados, tomatoes and onions and place in a bowl. Add lime juice, chopped cilantro, hot sauce, and salt and pepper. Stir with a fork until well combined.
Stack 8 tortillas on a work surface and cut into quarters. Place on a rimmed baking sheet, in a single layer. Sprinkle with salt.
Bake 4-5 minutes just until golden brown. Serve with guacamole
BBQ Chicken with Homemade BBQ Sauce
1 c of ketchup
1/4 cup of white wine vinegar
1/3 cup brown sugar
1/3 cup of molasses
1 tsp tsp of hot sauce
1 tsp Dijon mustard
½ tsp Worstershire sauce
2 garlic gloves
1 cut up chicken
Salt and Pepper to Taste
1 Tbsp oil for grill
Combine ketchup, vinegar, brown sugar, molasses, hot sauce, mustard, worstershire sauce and garlic and in a medium saucepan. Cook, while stirring until thicken and reduced to about 1½ cups.
Brush chicken lightly with oil and season with salt and pepper. Grill over medium-high heat until chicken is done. During the last few minutes of cooking baste chicken with sauce until well glazed.
Serve chicken with sauce on the side.
Makes 6 biscuits
1 ½ cup of flour (plus ½ cup for dusting board and rolling out)
1 tsp of salt
1 tbsp baking powder
1 tsp sugar
1 stick of butter , softened
½ cup of 2 percent milk
½ cup of heavy cream
Preheat oven to 450 degrees.
Whisk together the salt, flour, baking powder and sugar. Then dig a well in the center and slowly add the milk and cream. Mix together until a sticky dough forms. Add some flour to your hands, and turn out onto a well-floured board. Continue to work in flour until easy to handle. Roll out into a 6 x 9 rectangle. Smear the butter on top until well spread. Fold dough in thirds, like a business letter. Roll out, and then fold in thirds again, the other way. Repeat this process of folding and rolling until butter is well incorporated.
Cut dough out with a well-floured, 3 inch round cutter. Place on parchment lined baking sheet. Brush tops with melted butter and bake for 10-12 mins until golden brown.
Blanch corn for 2-3 minutes to cook out the rawness. Run under cold water in a colander to cool. Cut corn off cob, place in a bowl with cherry tomatoes, and basil. Add lime juice, olive oil and salt and pepper. Toss to combine and serve at room temperature.
Horseradish Potato Salad with Shallots and Fresh Herbs
4 lbs baby red new potatoes
½ cup of light sour cream
1/3 c of light mayonnaise
¼ cup of prepared horseradish
1 shallot, minced
3 tbsp fresh chives, minced
3 tbsp fresh dill, minced
Boil potatoes with skins on, until fork tender.
Meanwhile in a small bowl combine, sour cream, mayonnaise, horseradish, shallot, and herbs. Add to potatoes and toss. Keep refrigerated until ready to serve. Serve at room temperature.
Blackberry, Blueberry Toffee Crumble with Vanilla Ice Cream
1 cup of flour
1 tsp baking powder
2 tbsp sugar
2 tbsp brown sugar
pinch of salt
¾ tsp cinnamon
1 cup of Quaker Quick Cooking Oats
1 stick of butter, melted
2 tbsp heavy cream
1 tsp of vanilla
½ cup of pecans, chopped
4 tbsp Health English toffee bits
Serve with vanilla ice cream (Hagen Daaz or Dryers Slow Churned Vanilla if you can find it)
Preheat oven to 350.
In a large mixing bowl combine, berries, lemon, sugar, cornstarch. Mix until well-combined and transfer to a 14” oval baking dish.
For the crumble. Combine flour, baking powder, sugars, salt and cinnamon and whisk together. Stir in the oats, butter, heavy cream, vanilla, pecans and toffee bits.
Sprinkle the crumb topping on top of the berries and dot with the diced butter, evenly distributing over the top.
Bake for 15 mins at 350 then increase oven to 400 and bake for another 15 mins until top is browned and fruit juices begin to bubble. Serve warm with vanilla ice cream.