Foley Faves

Monday, July 7, 2014

SoCal Easy Guacamole

When visiting Jill in Los Angeles for the Fourth of July weekend, I made this easy guacamole with fresh California avocados, of course.

I used two knives and criss-crossed the avocados to keep the dip chunky with the right amount of smooth.

Here she is ready to dig in!

Here is the recipe:

3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeño pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl, place the scooped avocado pulp and lime juice, toss to coat.
Drain, and reserve the lime juice after all of the avocados have been coated.

Using a potato masher (Jill didn't have so I used two knives and crosscut the avocados in the bowl), add the salt, cumin and cayenne and mash. Then, fold in the onions, jalapeño, tomatoes, cilantro and garlic. Add 1 tablespoon of the reserved lime juice.

Serve with your favorite tortilla chips.

Sunday, June 22, 2014

Lemon Vinaigrette Salad Dressing on Farmers Market Salad with Grilled Shrimp

Lemon Vinaigrette Salad Dressing

1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 tsp. dried oregano (use more if fresh)
2 garlic cloves, finely minced
1/2 tsp. sugar
1/4 tsp. freshly ground pepper
1/4 tsp. freshly ground salt

Combine all ingredients in this OXO salad mixer.

Serves 2

Summer Farmers Market Salad

1 head of Red Butter Lettuce
1/2 small cucumber
2 carrots
1/2 Brandywine tomato
1/2 cup feta cheese
6 colossal uncooked peeled and deveined shrimp, grilled on skewers (brushed with olive oil) over medium heat for approximately 3 minutes.

Combine all salad ingredients and add dressing, just enough to moisten vegetables.

Serves 2

Cinnamon-Rhubarb Muffins

Rhubarb is in abundance at the Farmers Markets this time of year. This recipe is the perfect balance of cinnamon sweet batter and tartness from the rhubarb.

2 cups flour
3/4 cup granulated sugar
2 - 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbsp.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
2 cups 1/4 inch diced rhubarb

For the topping:

3 Tbs. granulated sugar
1 tsp. cinnamon

Pre-heat the oven to 375°F. Spray a 12 cup muffin tin with Baking Pam or line with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. I used a large OXO ice cream scoop. The batter will mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 - 20 minutes (I baked them for exactly 18 minutes).

Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Serve warm.

Sunday, March 16, 2014

Baked Chicken Wings

A delicious alternative to deep fried chicken wings first made by Kerry.

Thanks for sharing, these are yummy!

20 chicken wings
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup plus 1 tablespoon hot sauce, divided
1 tablespoon vegetable oil
3/4 cup Gold Medal® all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 cup (1 stick) melted butter

Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.

Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.

Preheat oven to 400°F.

Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.

Serve with blue cheese dressing and celery sticks.

Wednesday, March 12, 2014

Shrimp Capellini Alfredo

A super easy and delicious meal to prepare after work.**

Serves 2

1/2 lb. capellini pasta (angel hair)
1 tablespoon butter
1/2 lb. cooked shrimp (peeled and deveined)
1/2 cup diced fresh tomatoes
1/4 teaspoon garlic powder
3/4 cup half and half
4 tablespoons grated parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.

In a large skillet, cook and stir the tomatoes, shrimp and garlic in the butter for about one minute. Pour in half and half, stir. Sprinkle parmesan cheese in one tablespoon at a time, stirring constantly. Keep on low heat, stirring often. Sauce will take a while to thicken.

When sauce has thickened, add drained pasta to sauce in skillet. Toss to coat and serve hot.

**Serve with simple salad with Italian Vinaigrette and small baked Ciabatta rolls (the half baked ciabatta rolls from Trader Joe's are the best).