DEVILED EGGS

 DEVILED EGGS

INGREDIENTS: DOZEN EGGS HARD BOILED AND PEELED, 1/2 CUP MAYO, 1 TBS STONE GROUND MUSTARD, 1 TSP APPLE CIDER VINEGAR, 1/2 MINCED RED ONION, 1 TSP PEPPER.

GARNISH: PAPRIKA

CUT EGGS IN HALF AND SCOOP OUT YOLKS. MIX YOLKS WITH ALL OF THE INGREDIENTS AND PUT MIXTURE IN WHITE PART OF EGG. GARNISH WITH PAPRIKA.  EASY!!

CREAMED KALE

 CREAMED KALE

INGREDIENTS: 1 POUND BAG OF KALE, 3 TBS BUTTER, 3/4 CUP HEAVY CREAM, 1/4 TSP NUTMEG, 1 TSP SALT, 1 TBS PEPPER, 4 CLOVES GARLIC

EXTRA SALT FOR WATER

BLANCH KALE IN SALTED WATER FOR 7 MINUTES. DRAIN.

SAUTEE GARLIC IN BUTTER UNTIL SOFTENS. ADD EVERYTHING ELSE AND SIMMER FOR 20 MINUTES COVERED.

ENJOY!!!

ETHIOPIAN EGGPLANT DIP

 ETHIOPIAN EGGPLANT DIP

INGREDIENTS: 2 EGGPLANTS, 1 SMALL WHITE ONION, 2 TBS OLIVE OIL, 4 CLOVES GARLIC, 1 TSP TURMERIC, 1 SMALL JALAPEÑO,  1/2 TSP SALT

FRESH CILANTRO FOR GARNISH AND 1/4 TSP HOT PAPRIKA

CUT THE EGGPLANT IN HALF, SCORE THE SKIN, SPRAY OLIVE OIL ON IT. BROIL PULP SIDE DOWN 15 MINUTES, TURN OVER, PUT BACK IN OVEN AND TURN OVEN OFF FOR 5 MINUTES.

MEANWHILE, CHOP THE ONION, JALAPEÑO AND GARLIC AND SAUTE IN OLIVE OIL UNTIL SOFT. ADD THE SALT, TURMERIC AND THE PULP FROM THE EGGPLANT AND MIX THOROUGHLY. 

PUT THE MIXTURE IN A FOOD PROCESSOR SO IT BECOMES SMOOTHER. 

GARNISH WITH CILANTRO AND PAPRIKA!

ASIAN SLAW

 ASIAN SLAW

INGREDIENTS: 1 BAG COLE SLAW MIX, 1/2 RED PEPPER SLICED THIN, 3 CHOPPED SCALLIONS, AT LEAST 1/2 CUP FRESH CILANTRO, 1/4 CUP FRESH MINT (YOU CAN ADD ANY VEGGIES - JUST SLICE THEM THIN)

DRESSING: 3 TBS SESAME OIL, 1 TBS CHILI OIL, 3 CLOVES CRUSHED GARLIC, 2 TBS SHREDDED GINGER, 3 TBS RICE VINEGAR, 1 TBS LIME JUICE, 1/2 TSP SALT AND PEPPER, 2 TBS AGAVE, 1 TSP SOY SAUCE

MIX THE DRESSING SEPARATELY AND TASTE IT. ADD WHATEVER YOU NEED THAT FITS YOUR TASTE.

MIX WITH COLE SLAW MIX AND LET IT SIT ON THE COUNTER FOR AT LEAST AN HOUR TO SOFTEN THE CABBAGE.

SPANISH LOBSTER MAC & CHEESE

 SPANISH LOBSTER MAC & CHEESE

INGREDIENTS: 8 OUNCES ELBOW MACARONI, 7 OUNCES LOBSTER MEAT, 1 SMALL ONION, 1 HUNGARIAN PEPPER, 18 OUNCES QUESO FRESCO, 6 OUNCES SHREDDED MEXICAN CHEESE, 5 OUNCES EVAPORATED MILK, 1 TABLESPOON AMARILLO PEPPER SEASONING, 1 TSP SALT & PEPPER

GARNISH: FRESH CILANTRO, HUNGARIAN PAPRIKA & AMARILLO SEASONING

I PUT THE HUNGARIAN PEPPER, ONION, SALT, PEPPER, AMARILLO SEASONING, QUESO FRESCO & MILK IN A FOOD PROCESSOR. IF IT NEEDS MORE LIQUID, YOU CAN ADD REGULAR MILK OR WATER UNTIL IT'S BLENDED. 

COOK MACARONI 1 MINUTE LESS THAN THE DIRECTIONS SAY.

MIX THE PASTA, CHEESE MIX AND LOBSTER IN A SPRAYED GLASS PAN. TOP WITH MEXICAN CHEESE, SOME MORE AMARILLO PEPPER SEASONING, PAPRIKA AND CILANTRO

COVER AND BAKE AT 325 FOR HALF HOUR

QUINOA VEGGIE SOUP

 QUINOA VEGGIE SOUP

INGREDIENTS:

1/4 CUP OIL, 1 LEEK, 2 CELERY, 1 CARROT, 6 GARLIC, 1 SWEET POTATO, 2 TURNIPS, 2 CUPS CABBAGE, 1 TBS CUMIN, CHILI POWDER, PARSLEY, BLACK PEPPER, 1 TSP SALT, 8 CUPS CHICKEN OR VEGETABLE STOCK, 2 TBS APPLE CIDER VINEGAR, 1 CUP CHOPPED TOMATOES, 1/2 CUP QUINOA

Chop up all the vegetables and sauté for 10-15 minutes,  add everything else and simmer for half hour. 

VEGETABLE CEVICHE

 VEGETABLE CEVICHE

INGREDIENTS: 1 BELL PEPPER, 1 CUCUMBER, 1 CUP CHERRY TOMATOES, 1 PURPLE ONION, 1 AVOCADO, 1 CELERY  (YOU CAN REALLY USE ANY VEGETABLES YOU WANT)

DRESSING: 1/3 CUP OLIVE OIL, JUICE OF 1 LIME AND JUICE OF 1 ORANGE, 1/2 TSP SALT & PEPPER, 2 CLOVES OF GARLIC

1 CUP FRESH CILANTRO 

MAKE THE DRESSING,  CUT UP YOUR VEGETABLES, MIX EVERYTHING AND LET IT SIT FOR AT LEAST 20 MINUTES.

ENJOY!!