Avocado Fries with Green Chili Dipping Sauce

A while back, my aunt made avocado fries on a whim. At first I was like, “avocados are squishy, how will this taste good?” but I was definitely wrong! They were amazing, but they were definitely a unique texture. So with an avocado going bad in my fridge, I decided it was my time to try the recipe for myself.  Only problem? I didn’t really have anything that she used to make them. So putting on my creative pants, I gave them my personal touch. The result was “WOW, this will definitely be my new go to recipe with avocados.” These are really good and will be your new favorite too!

Ingredients:

  • 1 cup Rice Crispies (will vary depending on how many avocados you use)
  • 1 avocado
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of chili powder
  • Salt & pepper
  • 1 egg

How to:

  1. Preheat oven to 350.
  2. Slice up the avocado into 1/2 cm thick sticks (size doesn’t really matter as long as they are uniform).
  3. Beat 1 egg with a splash of water.
  4. In a plastic bag, add your Rice Cripsies and spices and begin to crush them up. No really, pulverize them.  The smaller the pieces of Rice Crispies, the more they will coat the avocado.
  5. Dip the avocado in the egg, let it sit for a few seconds, then add it to the bag with your Rice Crispies.
  6. Shake the bag and gently press the crumbs into the avocado.
  7. Spray a baking sheet and bake for about 20 minutes at 350.  You can overcook them without an issue though!
  8. For the sauce, mix diced green chilies with an equal part of sour cream and enjoy!!

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Ugly Tomato, Beautiful Pasta

Did you know that there is a type of tomato called “ugly tomato??” Well there is, and they are, in fact, quite ugly. But they make a really great sauce. These tomatoes are very meaty, and while you wouldn’t want them on top of your salad, they do amazing things once you start cooking them. One downside is that they don’t have as much flavor as other tomatoes, but that’s okay because this pasta has a lot of other amazing flavors!

This recipe is an adaptation of my very first recipe! Except, since I am 4 years older, this recipe gets a new adult twist. I’ve added a whole new flavor, and I think you will enjoy it this new way (change is good!).

Ingredients:

  • 1 large ugly tomato
  • 1 serving of pasta (cooked)
  • 4 fresh basil leaves (it’s important that they are fresh)
  • 2 cloves of garlic
  • 1 tablespoon of onion
  • Balsamic vinegar
  • Salt and pepper
  • Oil

How to:

  1. Start cooking the pasta before you cook the sauce. You want to cook it just shy of al dente.
  2. For the sauce, add diced onions to the hot pan and cook them low and slow with the garlic until the onion is translucent.
  3. Add in the tomatoes and continuously stir on medium low heat. The tomatoes will begin to break down and make their own sauce.
  4. While all this is happening, make a quick balsamic reduction. You won’t need much.
  5. Once the pasta is done, the tomatoes have broken down (about 15/20 minutes), and the reduction is done, add ribboned basil to the sauce, let sit for 30 seconds, and add the pasta.
  6. Cook for another 3-5 minutes letting the pasta absorb the sauce.
  7. Once your pasta is plated, drizzle with the reduction and viola!

This pasta has a beautiful fragrance, you can smell it from outside.  Its new “adult” flavor will really enhance your dining experience

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Cucumber “Sushi” with Ranch Sriracha Sauce

Here is a secret I have never, before this recipe, tried sriracha. And now that I have, dang, that stuff is HOT!  To cool down the natural hotness of the sriracha I threw it into the all encompassing ranch.  This “fire and spice” sauce is just what this dish needs to make it complete.  Also recently a friends mom provided me with some delicious cucumbers that were very easily turning into perfect ribbons and then wrapped around goat cheese.  Thus giving you cucumber “sushi.  Which, of course, I ate with chop sticks (its very fun to do so).  This is a quick fun appetizer or entrée if you are trying to eat light!

 

Ingredients:

  • 1 cucumber
  • goat cheese
  • sriracha sauce
  • ranch

How to:

  1. Using a veggie peeler slice the cucumber length wise, this will create ribbons of cucumber.
  2. Put a dollop of goat cheese at one end of the cucumber and then roll it up.  You can also add herbs to your goat cheese or other fun things into your roll up (more experimenting to come soon)
  3. To make the sauce mix 1 part sriracha with two parts ranch.  Or 1/2 and 1/2 if you like it a bit more spicy.  Drizzle over the top.
  4. Eat and enjoy!

 

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Sugared Short Ribs

When my parents moved me into my new apartment, they of course provided me with some food so they knew I wouldn’t starve.  One of the things my mom included was short ribs.  I have had her short rubs, but I have never attempted to make it for myself.  But with less than a month until I am moving, it was time to begin working through my freezer.   This is simple set and forget crock pot recipe. Its perfect for when you come home from work.

 

  • 3 short ribs
  • 1/2 an onion
  • 1 cup sliced mushrooms
  • 2 tablespoons honey
  • lipton onion soup mix
  • soy sauce
  • handful of baby carrot/ chopped carrots

How to:

  1. Throw all the veggies into the base of the crock pot
  2. Add meat on top
  3. Add 1/3 package of onion soup mix and your honey.
  4. Add half a cup of water.
  5. If you are leaving it on all day while you are at work, set to low, if you want it to be ready in less time, set on high
  6. When the meat starts to shred up slightly/ pull away, it is done!

 

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Warm Quinoa and Kale Salad with Lemon Basil Dressing

The title kind of says it all, but it certainly doesn’t let you know how good this tastes.  This salad is perfect if you feel like your body needs a general cleanse.  It has lots of healthy components and is really fresh.  But better than that, it has a lot of great flavor!  This, Id say, a perfect summer salad.  Make it one day and let it marinate over night and it will be even better for lunch the next day!

Ingredients:

  • 3 leaves Kale
  • 1/2 cup quinoa
  • 1 handful basil
  • 1 green pepper (it was a sweet light green one I dont know the name of.. get that soon!) (bell would work too)
  • 2 tablespoons olive oil
  • 3 teaspoons lemon juice
  • 2 teaspoons rice vinegar
  • dash of dried garlic, salt, and pepper

How to:

  1. Begin by cooking the quinoa by the directions on the package
  2. While the quinoa is cooking, start making your dressing.
  3. Ribbon up the basil and place in a bowl, then add in all the oil, vinegar, and lemon juice.  Then your spices.  Let these marinate up while you are chopping up your veggies.
  4. Chop the kale into bite size or smaller pieces and then the pepper into small pieces.
  5. Once the quinoa is done, pour it directly onto your waiting bowl of chopped veggies.
  6. Pour dressing over the top and mix well.
  7. If you bring it to lunch the next day, pop it into the microwave to take off the chill!

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4 More Years!!

So in just about a month it will be my 4 year anniversary of this blog!! With over 230 recipes under my belt, over 8,000 views, and a WHOLE lot of food consumed I think it’s about time to take it up a notch.  Over the next month I am going to be trying to make some big changes.  I want to make my blog the best possible, so when you are looking for a recipe they are easy to find.  I am going to enlist some editors to help with the general spelling and grammar of my blog, its okay guys, I know it needs some work.  I am going to try to add in cool new features, add ons, who knows!! The possibilities are endless really.  Now not only am I going to try to take my blog interface to the next level, but I am going to try to elevate my cooking too.  Fun new recipes full of flavor and creativity(but also some classic and basic how to recipes)!  All I can say guys is expect some changes, cause I am ready to take it up a notch.

But here is where you can help!! I want to reach 10,000 views by my 4 year anniversary (September 9th, for those curious).  You can help by checking out my blog, making some recipes, and spreading the word.  Let me know which recipes you want to see or if you are having trouble with ones you have made in the past.  Lets make the next four years just as amazing as the past ones have been!!

Stay hungry my friends 😀

Sorry, It’s a Secret

So today I took my first turn at trying to make a blueberry pie. My work is having a pie making competition so I needed to test my recipe this weekend, because I am way too competitive and want to win.  Although, sorry guys, I am not giving out my recipe.  But do let me tell you this, pies are kind of hard.  I don’t like baking, so I am a little biased but especially fresh fruit based pies there is a lot of moisture and that can really effect your pie.  I also set off the fire alarm with my little cooking attempt… whoops…

So here are some tips from my first time making pie:

  • Check what you are adding into your pie…. this may seem like common sense but not all things are created equal.  If the recipe calls for lemon, it may not be possible to substitute in another citrus
  • There will be a lot of liquid, there are many different ways to combat this so do some research to find out what the best one is for you
  • Wrap the crust edges in tin foil so that they wont burn/ cook too quickly
  • Less is more. Pie is one of those things that are good because of there simplicity.  Don’t try and be too weird about it.  Take some poetic creativity though

With it being berry season, give making a pie a try!


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