Avocado Fries

When I was making these fries my husband and children, all excited, asked what I was making...when I told them avocado fries they all turned up their noses.  When it came time for diner, my husband who very much dislikes those "green slimy things" tried them and wanted more off of my plate!  Now if I can make something he dislikes into something he wants...now that is an accomplishment!  I thought they were great dipped in ranch.  Although I would think anything with avocado in it is a little taste of heaven...I know some may think I am weird.  Maybe I am. but I am just following my taste buds.  They are creamy on the inside and crunchy on the outside.  I added a little Parmesan cheese before serving.  Sigh... :)  Onto the recipe so you can make this yummy goodness!

Canola oil for frying

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated Parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated Parmesan.

Recipe from Circle B Kitchen

Chewy Cashew Bars

If you like pecan pie, you will love these.  They are very fast and easy to make.  A great treat for the holidays if you want more than just pie.  But beware, they will go fast!  The recipe I followed called for pecans, but having none and an abundance of cashews I thought I would give it a shot.  I am glad I did.  So is my husband as he just took 5 or 6 bars upstairs, (after already sneaking one earlier!) 

Crust:

1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 tsp salt
1/2 cup unsalted butter, cold

1. Preheat oven to 350 degrees. Line a 9x13 jellyroll pan with aluminum foil.

2. Combine flour, sugar and salt in a mixing bowl. Cut the cold butter into cubes and add to flour mixture. Toss and use a pastry blender to cut butter into flour mixture until mixture resembles crumbs the size of peas. Pour mixture into prepared pan and press into a smooth crust. Poke several holes in the crust with tines of a fork. Bake about 18-20 minutes until light golden brown.

Filling:
2 eggs
1 1/2 cups chopped pecans
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
2 T unsalted butter, melted
1 tsp vanilla

3. In a large bowl, beat eggs and add sugar, corn syrup, butter, and vanilla. Whisk together until smooth. Stir in cashews (I reserve a handful to sprinkle on top after it has started to set.)
 
4. Pour filling into pre-baked crust. Return to oven to bake for about 20 minutes until filling is set. Cool on a wire rack until completely cool. Use foil to lift bars out of pan and cut into squares.

Zuppa Toscana

We don't have an Olive Garden here in Anaconda or even anywhere near us so I do miss having this wonderful soup.  It is actually the only thing I eat when I go there.  I am sure they have other good food, I just can't get past this mouth watering soup!  Maybe someday I will try something else on their menu.  My husband is not a soup man, you may have seen me write that before but I think if he tried this soup, he would like it.  I don't think a conversion would happen towards soup, I just think he wouldn't grumble if he knew I was making it!

I have never been one to buy kale, but I did and am so glad for it.  I have been eating about 75-80% raw foods and bought it to put in my salads to try something different.  Can't really taste it in my salads cause I load it down with a bunch of veggies, spinach, tomato, smoked sun dried tomato, sunflower seeds, cucumber, mushrooms, carrots, pumpkin seeds, cilantro, and I am probably missing about 5 or 6 other veggies...but I definitely taste it in this tantalizing soup.  It was so hard not to go back and get a second bowl...

1 tablespoon olive oil
1 lb Italian sausage
1 onion, minced
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 russet potatoes, peeled and cut into chunks
2  cups kale, chopped
6  cups water
3 teaspoons better than bullion, vegetable flavor
1 cup heavy cream

1. Heat the oil in a large stockpot over medium heat and add the sausage, using a wooden spoon to break the meat into small chunks. Cook the sausage until it’s nice a brown on all sides.  Once browned, remove the sausage from the pot using a slotted spoon and set aside.

2.  With the pot still over medium heat, add the onion and saute until translucent, about five minutes. Add the garlic, salt, pepper and red pepper to the pan and cook for a minute more, just until fragrant. Stir in half a cup of water and make sure to scrape up all the brown bits for extra flavor.

3.  Return the sausage to the pot and add the potatoes, kale, water, and better than bullion flavoring. Increase the heat to medium-high to bring to a boil, then reduce to simmer. Cover and let simmer for about 20 minutes, or until the potatoes are tender. Finally, stir in the heavy cream and season with more salt and pepper to taste. Grab a BIG bowl and enjoy!

Recipe adapted from  The Martin Blog

New York Style Cheesecake

Cheesecake, cheesecake, cheesecake, who doesn't love cheesecake? So yummy and very easy to make. You will definitely enjoy this one!  I made it last month for Thanksgiving and added 1/2 cup of pumpkin puree.  Everyone loved it!  So this is definitely a crowd pleaser and something you can make during this holiday season!


15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 oz) packaged of cream cheese
1 1/2 cups sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup flour

1. Preheat oven to 350 degrees F. Grease a 9 inch spring form pan.

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and them mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Photo courtesy of Chef John at Food Wishes

The BEST turkey rub this side of...well anywhere!

I made this from two recipes that I really liked but couldn't decide on!  So I made the decision to blend and I am sooooo glad I did.  I have never tasted a more flavorful turkey and the gravy was out of this world!  If you have a spare turkey just lying around, you should really try this...or go buy one and try it!  You will thank me for it.  All spices are dried spices, if you want to use fresh use 1/3 of the amount listed.  This amount should be more than enough for a whole turkey under and on the skin.

3 teaspoons salt

3 teaspoons pepper
3 teaspoon thyme
3 teaspoons rosemary
6 tablespoons Chef John's Dry Rub

6 tablespoons brown sugar

3 cups water
6 tablespoons lime juice

Mix all ingredients well until there are no clumps.  Left up skin on the turkey breast and any other area you would like the seasoning under the skin.  Then sprinkle on top of the skin generously.  Bake according the directions on the turkey.  When done use your drippings for gravy and enjoy immensely!

Queso Blanco with Hatch Green Chile's and Cilantro

This was my fist attempt at making cheese and I think I am hooked!  It was so easy, fun, and out of this world delicious!  The actually work was so minimal, easier than cooking lunch or dinner is.  So, if you are willing, you will get great results from this.  I am a lover of Mexican food so this is what I wanted to start with.  I flavored it with Green Hatch Chile's from New Mexico, and some dried cilantro, and some salt.  Had it on some nachos for lunch and just got a lot of pleased comments from it.  I think I will try this maybe with an Italian twist as well soon.

1 gallon of whole milk
1/4 cup apple cider vinegar

1. Start with 1 Gallon of Milk heated slowly to 185F with occasional stirring.  Once the temp is reached add 1/4 cup of White Vinegar while stirring. Add this in 3 equal additions.  You should notice the curds beginning to form and the whey separating as a greenish yellow liquid. Let rest for 5 minutes.  Once the curds begin to form well, stir to keep from matting for another 5 minutes.

2. Spread a sanitized piece of cheesecloth over a colander which is placed over a pan to collect the whey.  Pour the curds and whey into this cloth. Add 1/4 to 1/2 tsp salt. (You can use the whey to make other cheese such as ricotta cheese.)  Chopped Chile's, spices or herbs can be mixed in also at this point.  Stir the curds gently to increase whey drainage and mix the salt.

3. Tie the four ends of the cheese cloth together and hang for a 5 to 6 hours.  If you have a cheese press hang the cheese for 20-30 minutes and then press with 10 pound for 20 minutes and then press with 25 pounds for 2 to 5 hours depending on how dry you want your cheese.  Your cheese can now be wrapped in waxed paper and refrigerated.  It is now ready to eat!

Rosemary Cashew Biscotti

If you can fall in love with bread...that is what I have done!  My mother-in-law made this biscotti and I can't get enough of it!  I have had rosemary in herbed breads, but never something semi sweet.  Wow is the best word I can say, at least the best I can think of at this second.  I am sure there are many more wonderful words I can use that would describe this delectable treat!  I am not a coffee person so I have been eating these by themselves, but bought some hot chocolate today to try them with.  It has been getting colder here in Santa Fe, so I need something to warm me up.  I think a cup of hot chocolate, biscotti, a blazing fire, and a good book sound like a wonderful idea very soon! 

4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 tablespoons dried rosemary, finely chopped
3/4 teaspoon cracked black pepper
4 eggs
2 teaspoon vanilla extract
2 cups whole cashew nuts (or almonds)

1. In a food processor combine flour, sugar, baking powder,dried rosemary and cracked black pepper; process briefly.  With processor running add eggs and vanilla extract; process until dough forms a ball.  Transfer to a large bowl and add cashew nuts blending well.

2. Shape dough into two flat 3 inch wide logs on a large greased cookie sheet or baking pan.  Bake at 350°F for 20 minutes.  Remove the rosemary cashew biscotti from the oven.  When cool enough to handle slice logs into 1/2 inch diagonal pieces; place cut side down on cookie sheet.  Bake an additional 15 minutes  or until golden brown.  Cool on racks and store in tins up to 1 month or more.