Huancaina Sauce
Ingredients:
1/2 c. non-fat greek yogurt
1 T. aji amarillo paste
1 heaping T. crumbled feta cheese
1 garlic clove
1 slice whole wheat bread, no crust
1 T. key lime juice
salt
Blend ingredients in the small bowl of a food processor until creamy. Add salt to taste. Great on potatoes
10 small avocado
1 pkg cherry tomatoes
2 small red onion
3 diced fresh jalapeño - cored and seeded and diced - more or less to taste
2 lemons juiced
5-6 dashes of Tobasco Sauce (do not substitute)
1 bunch of fresh cilantro
1 head of garlic - cloved, pounded, cleaned, chopped and minced
Slice avocado in half remove seed by striking seed with knife then half turn till seed sticks to knife then discard seed. Take avocado half and while still in skin run the knife down then across in criss cross pattern on meat of avocado and scoop out diced avocado with a spoon into a large glass bowl.
Slice lemons in half and and juice removing any seeds and add juice over diced avocado.
Add 5 - 6 dashes of tobasco sauce to mixture
Dice the red onions and jalapeños small and add to mixture.
Dice cherry tomato's into halves or quarters and add to mixture
Finely chop cilantro bunch add to mixture Use less if desired.
Mince the entire head of garlic and add to mixture. This is a very garlicky version. Trust me if you like garlic this recipe is for you.
Next take spoon and mix well careful as to not mash. This is a chunky version. Refrigerate for a couple hours and serve chilled in a pretty serving dish.
Serve with corn tortilla chips and enjoy.
9 Small Mangos - small dice
2 Red Onions - small dice
1 pack cherry tomatoes chopped in quarters
2 or 3 Jalapeños - small dice
2 limes Juiced
1 bunch cilantro chopped fine
Optional ingredients diced peaches, strawberries, red or green bell pepper, serrano peppers, diced avocados
Peel and dice Mangos in large bowl. Add diced red onions, tomatoes, jalapeños, juice of two limes and bunch of cilantro. Stir and refrigerate at least an hour to let flavors blend. Serve with tortilla chips and enjoy!
Ingredients
1 (4 oz.) box pistachio instant pudding mix
1 (20 oz.) can crushed pineapple with juice, undrained
1 bag mini marshmallows - use as many mini marshmallows as you like
1/2 cup chopped pecans
1 small tub of cool whip or more if you like.
Directions
Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Gently fold in cool whip. Refrigerate at least one hour or until ready to serve
Ingredients
2 box hard boiled eggs
4 can(s) whole red beets with juice
2 1/2 c white sugar starting with 1 cup and adding as needed.
1 c apple cider vinegar adding to taste
Directions
Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around.
Broccoli Salad Ingredients
2 heads Broccoli
2 Carrots
2 tsp Dijon Mustard
2 cloves Garlic
2 tsp Honey
2 Lemons
1/3 cup Pecans
2 tbsp Olive Oil
1/3 cup Raisins
1/2 Red Onion
3 tbsp Sunflower Seeds
Salt & Pepper
Broccoli Salad Directions
Trim broccoli and slice stems thinly using a mandolin.
Chop florets for the salad.
Combine sunflower seeds with pecans, raisins, onions, and carrots.
Mix juice and zest of two lemons with garlic, mustard, and honey.
Slowly mix in oil, and finish by seasoning with salt and pepper.
Use dressing to coat salad before serving
Sauerbraten Burgers
6 servings
Sauerbraten is the name given to a German pot roast where the meat is marinated in a mixture of vinegar and spices before cooking. This recipe is a much simpler version that features burgers cooked in a Sauerbraten like gravy. It makes for an easy and tasty family meal and the burgers turn out to be tender and tasty.
Ingredients:
1 1/2 pounds ground beef
1 egg
2 teaspoons onion salt
pinch of thyme
Sauce:
1 cup cold water
1 tablespoon flour
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1/8 teaspoon black pepper
2 tablespoons ketchup
1 bay leaf
1 tablespoon cider vinegar
1 ½ tablespoons brown sugar
Directions
In a bowl mix the beef, egg, onion salt and thyme. Shape into 6 burgers and fry in a non stick skillet. Remove the burgers from the pan and drain off the excess fat.
Combine the water with the flour and other ingredients and mix well. Add to the pan and bring to a boil while stirring from time to time. Reduce heat and return the burgers to the pan. Cover and simmer for about 20 minutes.
Serve with mashed potatoes or buttered noodles.
Notes:
You can substitute ground turkey for the beef and adjust the seasonings to your taste
