Thursday, August 22, 2013

Guacamole

This is my favorite homemade guacamole.  It's definitely the chunky variety--more like a pico de gallo mixed with avocado.  Soaking the onions is genius!  It's delicious!  From Martha Stewart.

INGREDIENTS
1/2 cup minced white onion 
3 ripe avocados, coarsely chopped 
1 jalapeno chile (seeds and ribs removed), minced 
1 plum tomato, seeded and diced 
1/4 cup chopped fresh, cilantro 
2 to 3 tablespoons fresh lime juice 
Coarse salt 
Tortilla Chips

DIRECTIONS
Place onion in a small bowl. Add enough cold water to cover. Let soak 20 minutes; drain.

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine, mashing slightly. Serve with tortilla chips.

Saturday, August 3, 2013

Maple Balsamic Salad Dressing

This is one of my all-time favorite salad dressings.  We love it with a mixed-green and spinach salad with feta or Gorgonzola  pecans, and dried fruit.  But it's also great with a green salad, tomatoes, grilled chicken, peppers, etc.  It's delicious!  From Katie Thomas and recipe swap!

1/2 cup canola oil
1/4 cup olive oil
2 TBS balsamic vinegar
2 1/2 TBS Dijon mustard
3 TBS Real Maple Syrup (dark is better)
1/4 cup half and half (I use whole milk sometimes too!)
small dash kosher salt
1 scored garlic clove

Put scored garlic in bowl. Add all other ingredients. Whisk together and leave garlic in bowl. (Alternatively you can shake in a reusable salad dressing bottle). Serve immediately or store in fridge.

Thursday, August 1, 2013

Caramelitas

This recipe is originally from my sister-in-law, Kristen.  It's a favorite!  Dangerously rich, delicious, and addictive and so yummy.  We do prefer this recipe over the other caramelita recipe that uses caramel ice-cream sauce.

64 caramel squares, unwrapped
1 cup half and half (or heavy cream)

1 cup brown sugar
2 cups flour (you can do 1 cup whole wheat, 1 cup white)
2 cups rolled oats
2 teaspoons baking soda
1 1/4 cup butter, melted

12 oz (2 cups) semi-sweet chocolate chips

Combine caramels and cream in a small saucepan over medium low heat.  Stir often until completely smooth; set aside.

In a separate bowl combine brown sugar, flour, oats, and baking soda.  Pour in melted butter and stir to combine.  Pat half of the oatmeal mixture into the bottom of a 9x13 pan.  Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixture over the chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.  Remove from oven and let cool completely before cutting.

*Note: Cooling takes a couple of hours, a stint in the fridge can help them cool faster if you're pressed for time.  But they shouldn't be served cold.  Best served and stored at room temperature.