This might become a recipe that I will bring to parties and large gatherings more often. I brought this to our New Year’s Eve celebration for when we had the munchies later in the evening. This recipe was quite easy to put together. I enjoyed the tomatoes because they gave the dish a bit of color. My husband also enjoyed the tomatoes because they were cut up so small!! I came across this recipe in my new Barefoot Contessa cookbook and decided that I should try it. The fact that avocados were on sale at the grocery store, helped too! Unfortunately I don’t have a picture of the guacamole, but I trust that you know what it should look like!
source: Food Network
- 4 ripe Haas avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot pepper sauce
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
I made these muffins this morning for our breakfast. I was in the mood for muffins but wasn’t sure what kind. I decided to consult my mini library of cookbooks instead of my trusty internet friend! I received the baking cookbook as a birthday gift in 2007 and have used it a bit but decided consult it for a recipe this morning. When I asked my husband what kind of muffins he wanted, his request was something like coffee cake. I read this recipe and in the small description it says that it is reminiscent of a spicy coffee cake. Bingo!
The recipe does make 18 muffins like it says. I chose to freeze 6 of them for breakfast later in the months to come. We will be having these for breakfast tomorrow for sure!
Cinnamon Crunch Muffins
source: Williams Sonoma: Baking
3 cups all purpose flour
1 1/2 cups firmly packed brown sugar
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
2/3 cup veg. shortening
1/2 cup chopped pecans or walnuts
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs beaten
1 cup buttermilk
Preheat oven to 375°F. Butter or spray muffin tins. In a large bowl stir together the flour, sugar, salt, 1 tsp. cinnamon and the ginger. Add the shortening and mix the ingredients together with your fingers until thoroughly combined and crumbly. Remove 2/3 cup of mixture to a smal bowl and mix the nuts and the remaining tsp. of cinnamon into it. Set aside to use for the topping.
To the remaining flour mixture, add the baking powder, and baking soda and stir and toss to combine. Add the eggs and buttermilk and stir until blended.
Spoon into the muffin tins about 2/3rd of the way full. Sprinkle each muffin with 1 tsp of reserved topping. Bake until a toothpick inserted comes out clean 10-15 minutes. Cool slightly, then remove.
This spinach dip has quickly become my favorite dip to bring to parties or large gatherings. I brought this to our low key, relaxed New Year’s Eve celebration. I love the little kick of the Tabasco sauce. I first saw this recipe on an America’s Test Kitchen show on PBS. I loved how simple the recipe was. I would direct you to the actual recipe on the website but you have to be a member to view it. I am not a member yet because I don’t use their website often enough, even though I would love to have one of their cookbooks!
I don’t have a picture to show you because I forgot to take one at the get together! Oops! I’m pretty sure you know what Spinach Dip looks like though!
Creamy Herbed Spinach Dip
source: Cook’s Illustrated
10 oz frozen chopped Spinach
1/2 cup Mayonaise
1/2 cup Sour Cream
2 TB chopped shallots
1 TB chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small garlic clove-minced
1/4 tsp Tabasco
1/2 tsp salt
1/4 tsp pepper
1/2 medium red pepper, chopped (I omitted)
Thaw spinach for 3 minutes at 40% power. Squeeze partially thawed spinach of excess water through a clean tea towel. Put all ingredients into a food processor. Process until smooth and creamy. Dip can be refrigerated for 2 days.
Serve with pita chips.
Ahh! The crock pot is becoming my good friend! Now, if only it had a better home than in a closet on a high shelf with stuff stacked on top of the box! I love apartment living! Can’t you tell? I would love to incorporate it into our menu rotation once a week. We’ll see how I do!
This soup came together quite quickly, even though I’m not sure what I’m going to do with all my leftover barley that I have! Recipes would be appreciated! The only glitch that I had was finding French onion soup in my regular grocery store! They were sold out. I really hate going to two different stores in one trip!
My husband and I will eating this for leftovers this weekend. I’m so sneaky, I even scheduled leftovers on the menu!
Enjoy! Check out my new soup tureens from Crate and Barrel from my friend Brooke! Thanks!
Beef and Barley Soup
source: 5-Ingredient Slow Cooker Recipes
Nonstick cooking spray
12 oz boneless beef chuck, cut into 1/2-inch cubes
4 cups water
1 10 1/2 oz can condensed French onion soup
1 cup grated carrot
1/2 medium pearl barley
1 tsp dried thyme or oregano, crushed
Coat a large skillet with cooking spray. Heat over medium heat. In hot skillet cook meat until brown. Drain off fat.
In a 3 1/2 to 4 1/2 quart slow cooker combine the meat, water, soup, carrot, barley and thyme.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Season with salt and black pepper.