Insanely Delicious Blue Cheese Guacamole

Posted on Apr 23, 2014 | 0 comments

Insanely Delicious Blue Cheese Guacamole

April is a National Stress Awareness Month. Naturally I jumped right onboard when Vegas.com reached out to me to share my ways to unwind. A perfect way to celebrate the occasion is to start with some stress busters. Sometimes that’s easier said than done but we must try. Even the smallest changes make a difference.

My favorite way to relax is of course to take a vacation, lay out somewhere by the pool and sip on anything with an umbrella. I can’t help but think of the Zac Brown Band song “Toes” and the line “I got my toes in the water, ass in the sand, not a worry in the world, a cold beer in my hand” and I drift off to paradise. I wish I could get away every time a stressful situation came up but since that’s not remotely possible, I resort to other avenues. My kitchen is my Zen, my top stress buster. It’s the space where I let it all go. It belongs to me, I can do whatever I want and no one can say otherwise. There are no rules in the kitchen, no deadlines to uphold, no supervisor to answer to, unless your supervisors are hungry eyes waiting for dinner to be served. But I digress. I cook to unwind. I cook to relax. I cook with a glass of wine in my hand and music in my ear. I especially enjoy weekend cooking because it involves a low and slow dish that fills the house with delicious aromas. In the warm months it means I can hang out on the deck while the grill sizzles and Kurt creates amazing dishes in the smoker.

I love creating dishes that make me feel good and this guacamole makes me feel REALLY good. If you have never tried blue cheese with guacamole then you’re missing out on an amazing flavor combination. Please try it. I promise you won’t be disappointed :).

Insanely Delicious Blue Cheese Guacamole

Insanely Delicious Blue Cheese Guacamole

It’s important to use blue cheese that’s not insanely overpowering. This one kind of looks like Italy, do you see the boot?

SONY DSC

Be sure to check back. I’ll be sharing the recipes for my Salsa Roja and Corn Jalapeño Ceviche. I’ll also share the dish that I made with all these amazing recipes. Let’s just say Chipotle’s got nothing on my home made Burrito Bowl. Trust me, you’re going to LOVE it.

Insanely Delicious Blue Cheese Guacamole

Insanely Delicious Blue Cheese Guacamole
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 ripe avocados, cut into chunks
  • ¼ small red onion, diced
  • 1 tsp fresh lemon juice
  • 1 tbsp blue cheese crumbles
  • ¼ tsp Goya Adobo Seasoning
  • salt to taste
Instructions
  1. Smash avocados in a molcajete or with a potato masher.
  2. Add red onion, lemon juice and Adobo seasoning. Stir gently to combine. Taste for salt, adjust if needed.
  3. Serve topped with crumbled blue cheese.

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Turkey Meatballs in Creamy Mushroom Gravy

Posted on Apr 20, 2014 | 30 comments

Turkey Meatballs in Creamy Mushroom Gravy

Confession: I’m not a traditional beef meatballs with marinara sauce kind of gal. I seriously dislike the dish. It doesn’t even look appealing most of the time and the meatballs tend to be dry as a cardboard. I guess a lot of it has a lot to do with what I ate as a child. My mom never made spaghetti and meatballs. I am not a big fan of the marinara sauce dishes. I don’t even like spaghetti. What I do like is creamy sauces especially homemade ones.

Meatballs in creamy mushroom sauce are a whole different game. I used ground turkey seasoned with garlic, fresh herbs, Panko soaked in a little milk and some good old fashioned salt and pepper. I seared the meatballs first to seal the flavor and the juices and then simmered them in a mushroom gravy. The meatballs came out moist, tender and seriously delicious. It was a HUGE hit with the entire family. Briana licked her plate clean and Kurt asked for the leftovers for lunch.

meatballs

But no cream of mushroom soup is allowed here. Yuck, that stuff is not even real food. Anything that has modified anything or MSG in the ingredients is off limits. And don’t even get me started on the flavor. Nasty.

Turkey Meatballs in Creamy Mushroom Gravy

Turkey tends to stick to your hands a lot more than regular beef. Don’t stress about making your meatballs perfectly round and don’t overdo on the Panko.

Turkey Meatballs in Creamy Mushroom Gravy

Turkey Meatballs in Creamy Mushroom Gravy

Kathy Sig 2

5.0 from 2 reviews
Turkey Meatballs in Creamy Mushroom Gravy
 
Author:
Ingredients
  • 1 lb ground turkey
  • ¼ cup Panko breadcrumbs
  • ½ cup pecorino romano cheese, grated
  • ⅓ cup milk
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp salt, plus more
  • ½ tsp black pepper, plus more
  • 8 oz baby bella mushrooms
  • ½ leek, thinly sliced
  • 2 tbsp flour
  • 2 cups chicken stock
  • 2 tbsp olive oil
  • ⅔ cup fat free half & half
  • 1 lb pasta, such as macaroni or rotini
Instructions
  1. Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  2. In a small bowl combine Panko and milk. Let sit for a few minutes until the milk absorbs.
  3. Add ground turkey meat, egg, pecorino romano cheese, parsley, 1 tsp salt & ½ tsp pepper. Mix well.
  4. Preheat 1 tbsp olive oil in a skillet. Form meat balls and cook until golden on both sides, about 3 minutes each. Turkey meat tends to be sticky, don't worry about meatballs being perfectly round.
  5. Set the meatballs aside.
  6. In a large skillet saute mushrooms and leeks in another 1 tbsp of olive oil. Season with some salt and pepper. Stir in flour and cook another 2 minutes.
  7. Add chicken stock, bring to a simmer and add meatballs.
  8. Simmer the meatballs for 15 minutes. Check for salt and add half and half.
  9. Stir the meatballs and pasta together.
  10. Serve sprinkled with fresh parsley and parmesan cheese.

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Beef & Scallion Ramen

Posted on Apr 14, 2014 | 29 comments

Beef & Scallion Ramen | Olives & Garlic

I can officially say that Spring has sprung here in New Jersey. This weekend was a dream come true with over 70 degree days and abundance of sunshine. Every season change is magical but the arrival of Spring is special. Waking up to the sound of the chirping birds is usually the first thing I notice. It doesn’t bother me at all, on the contrary it’s music to my ears. The trees are starting to bloom and the gloominess is finally gone. I love this time of the year.

We spent a good part of Sunday morning clearing our backyard of the massive amount of leaves that accumulated since last Fall. It took eight garbage bags to get it done yet we have a small backyard. Sometimes I feel as if all the leaves in the neighborhood make their way into our yard. Thankfully that project is done. For me this marks the official start to the barbecue season. That evening I made Peruvian chicken, garlic potatoes with fresh herbs and a BLT salad  for our friends. The rest of the afternoon was spent on the deck, with wine and great company.

The only day off I had  came and went faster than I could notice but it was just what I needed.  Can’t wait till next weekend.

Until next time, I leave you with this bowl of ramen.

Beef & Scallion Ramen | Olives & Garlic

 

Beef & Scallion Ramen | Olives & Garlic

Ramen is insanely easy to prepare. You can add all sorts of ingredients, carrots, mushrooms, bok choy or pretty much anything you like. For me a hard boiled egg and Sriracha is a must!

Beef & Scallion Ramen | Olives & Garlic

Kathy Sig 2

5.0 from 2 reviews
Beef & Scallion Ramen
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • ¼ cup extra virgin olive oil
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves, smashed and chopped
  • 1 hanger steak (about ½ lbs), sliced thin against the grain
  • 9 oz ramen noodles
  • 2 beef bouillons
  • handful fresh spinach
  • 5 button mushrooms, wiped clean and sliced
  • 2 scallions, thinly sliced
  • 1 hard boiled egg, cut in half (optional)
Instructions
  1. Combine the first 4 ingredients in a small bowl. Add sliced hanger steak. Let marinade for about 15 minutes.
  2. Bring 4 cups of water to a boil, add beef bouillons and dissolve. Adjust salt to taste.
  3. Bring a separate pot of water to a boil, add ramen and cook a few minutes until the noodles are done. Drain. Set aside.
  4. In a hot skillet sauté steak slices until lightly brown.
  5. To serve, arrange noodles in a soup bowl, top with steak, mushrooms, scallions and spinach. Ladle enough broth to cover.
  6. Top with half an egg.
  7. Great with Sriracha.

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