Guacamole

Guacamole

Ingredients

• 2 avocados
• 2 tablespoons chunky salsa
• 1/2 teaspoon salt
• juice from 1/2 lime

Using a knife, cut one avocado in half around its pit.  Split the avocado into two pieces.  Using a spoon, scoop out the green fruit from both halves into a small bowl.  Repeat the same steps with the other avocado.  Save one pit.  Next, mash the avocados using a fork or spoon.  Add the salsa, salt, and lime juice to the bowl.  (Don't forget to roll your lime before cutting and squeezing to get the most juice out of it!)  Stir everything together until the mixture is consistent.  If not serving immediately, stick the saved avocado pit in the middle of your mixture to keep it from browning.  Use clear plastic wrap to cover the bowl and store in the refrigerator.


Try it with my Slow-Cooked Chicken Fajitas!

Grilled Broccoli

Adapted from the Neely's Grilled Broccoli Recipe, courtesy of Food Network

Grilled Broccoli
makes 3-4 servings

Ingredients

• 2 heads of broccoli, cut lengthwise
• 1/2 cup EVOO
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine vinegar
• salt and pepper
• 4 cloves garlic, minced
• 2 tablespoons Neely's Dry Rub (recipe below)

Directions

1. Bring a large pot of water to a boil over high heat.  Add the broccoli and salt to water; blanch broccoli until it turns bright green (about 1-2 minutes).
2. Remove broccoli to a large bowl of ice water to shock and stop the cooking.  Drain the broccoli and dry well with paper towels.  
3. Put the broccoli into a large resealable plastic bag.  
4. Whisk the EVOO, red pepper flakes, Neely's Dry Rub, white wine vinegar, salt, pepper, and garlic together in a medium bowl.  Pour mixture over the broccoli and seal the bag.  Move the broccoli around in the bag to coat with the marinade, and let broccoli marinate for at least 30 minutes.
5. Preheat the grill to medium-high heat.
6. Remove the broccoli from the bag, letting the excess marinade drip off.  Put broccoli on the grill
   and cook until lightly browned and tender, about 4 minutes. Transfer the broccoli to a plate to serve. 

Neely's Dry Rub

• 1 1/2 cup paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder

Combine in a small bowl. Since I only needed a small amount, I used 2 1/2 tablespoons paprika, 1 1/2 tablespoons granulated sugar, and 2 teaspoons onion po wder.

Turkey Burgers

Adapted from the Neely's Stuffed Turkey Burgers Recipe (Food Network)

Turkey Burgers
makes 3 servings

Ingredients

• 3 garlic cloves, finely chopped
• 1/2 white onion, finely chopped
• 1 pound lean ground turkey
• 2 teaspoons Dijon mustard
• 1 teaspoon soy sauce
• salt and pepper
• 3 quarter-inch slices of pepper jack cheese
• 2 tomatoes, sliced into 3/4-inch thick rounds
• EVOO
• 3 large wheat bulky rolls
• lettuce
• spicy mayo sauce (*Sauce= Combine 1/2 cup mayonnaise, 2 tbs. hot sauce, juice of 1/2 a lime in a small bowl.)

Directions
1. Preheat grill over high heat.
2. Add the garlic, onion, turkey, mustard, soy sauce, and about 1 teaspoon of salt and pepper to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey into 6 equal sized balls and flatten them into patties with your hands. For smaller burgers, make 8 or 10 medium sized balls, but you will need additional cheese slices.

3. Lay a slice of cheese on 3 of the patties and cover each with another patty. Pinch the edges to seal the patties closed (so the cheese will not melt out).
4. With your thumb, press down the center of each patty to keep the juices locked in while cooking.

5. Season your tomatoes with salt and pepper. Grill for 2 minutes per side. Remove form the grill to a plate. Drizzle olive oil on buns and toast on the grill; set aside.
6. Grill the burgers until cooked through, about 6-8 minutes per side. Transfer the burgers to the buns and top with the spicy mayo sauce, lettuce, and grilled tomatoes.

Banana-Nut Pancakes

It's no secret that I am obsessed with using bananas in recipes...these pancakes were just another delicious product!

Banana-Nut Pancakes
makes twelve 2.5-inch pancakes

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoonsalt
• 1 egg, beaten
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 ripened bananas, mashed
• 1/4 cup chopped walnuts
• extra banana slices

Directions

1. Combine the flour, white sugar, baking powder, and salt in a large bowl.  In a separate bowl, mix together the egg, milk, oil, and bananas.
2. Gradually add the flour mixture into the banana mixture.  Add the walnuts.
3. Heat a lightly oiled skillet over medium heat.  Pour the batter into the pan and cook until bumbles start to form on the tops.  Flip and cook for another minute. 

Crab Rangoon Dip

This is the perfect appetizer for a large group!  I made a few changes to Sandra Lee's original recipe, including omitting Worcestershire sauce and using low-fat cream cheese instead of regular.  I used claw crab meat instead of lump because it was cheaper at the supermarket.  Since I couldn't find the shrimp bisque in the soup aisle, I took the suggestion of a reviewer and used a 10.5 oz. can of cream of mushroom as a substitute...My results were still very good.  A very simple recipe that will feed a crowd.

Hot Crab Rangoon Dip
makes enough to fill a 8" round dish
Adapted from Sandra Lee's Hot Crab Rangoon recipe (Food Network)

Ingredients

• 16 oz. package of "1/3 less fat" cream cheese
• 1 can (10.5 oz) lump crab meat, drained and shredded
• 1 (10 oz.) can condensed shrimp bisque
• 2 teaspoons lemon juice
• 2 teaspoons soy sauce
• 1 scallion, finely chopped
• salt and pepper

Directions

1. Preheat broiler on HIGH.
2. Combine all ingredients in mixing bowl and stir to combine.  I used two forks to mix everything together, but you may use a wooden spoon instead.  Place in a broiler-proof serving dish and broil for 10 minutes (or until hot and bubbly). Dip will be slightly charred on top.  You can serve with Stacy's Pita Chips or crackers of your choice.