by UnknownMami on May 14, 2012
My love affair with avocados started when I was a child. I remember coming home from elementary school and snacking on avocados. I would scoop them into a bowl, sprinkle them with salt, and squeeze some lemon on them. My mouth waters just thinking about it. Avocados are one of the few foods that I feel like I could happily eat EVERY SINGLE DAY, I love them that much.
Did you know that Mexico is the world leader in growing avocados? The best part is that avocados from Mexico are available year round.
Avocados From Mexico is sponsoring the Aguacate Lindo y Querido Recipe Contest for a chance to win $500 and a trip to Houston in September for private cooking classes with Mexico’s Celebrity Chef Aquiles Chavez, at his critically acclaimed restaurant The Fisheria. All you and I have to do is create a an original Mexican-inspired recipe using rich and creamy avocados from Mexico, snap a picture, and enter our recipe any time between 9:00 am ET on Monday, May 14th through 11:59 pm ET on Friday, May 25th.
Okay, I am not a recipe developer by any stretch of the imagination, but I didn’t have to think about this for 5 minutes before I came up with an idea. Two of my favorite treats that use avocado are guacamole and B.L.A.T. sandwiches. Why not combine the two?! Picture it:
[Click for more...]
by UnknownMami on March 5, 2012
I fell in love with an orzo salad at a child’s birthday party. It was love at first, second, and fifteenth bite. I’ve since recreated my own version many times and I find that my love has not faded.
Ingredients:
- 1 pound uncooked orzo
- 1/2 cup olive oil
- 2/3 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- As many drained, pitted, and sliced in half Kalamata olives as you like
- As much fresh, chopped basil as you like
- 6 ounces of crumbled Feta cheese
- 1 can of red kidney beans, drained
Directions:
In addition to the vinegar,
Add fresh chopped basil to taste.
by UnknownMami on February 20, 2012
I am a fan of a certain fast-food breakfast sandwich and have been known to recreate it at home. Inspired by a pin on Pinterest that was pinned from a post on Macheesmo, I decided to make a few and freeze them so that Unknown Papi could grab one on the mornings that he leaves the house before the sun is up.
Making these egg, sausage, and cheese breakfast sandwiches makes them healthier than the ones you can buy at a certain fast-food chain. Give them a try.
Ingredients:
- 6 eggs
- 6 whole grain English muffins
- 6 pre-cooked frozen sausage patties (I used vegetarian sausage patties)
- 6 slices of cheese of your choice
Directions:
Preheat oven to 350°.
- Crack eggs into a lightly oiled muffin tin and salt if desired. I put the muffin tin in a water bath so that the eggs would cook evenly, but you don’t have to if you don’t mind browning. Cook the eggs for about 15-20.
- While the eggs are cooking, place your sliced English Muffins and frozen pre-cooked sausage on a baking sheet lined with parchment paper. Bake for 10 minutes to toast and brown. Remove bread and sausage from oven and place sliced cheese on top of sausage.
- Once everything is out of the oven, assemble the individual sandwiches.
- Once they’ve cooled, wrap them in plastic wrap or whatever you like, and freeze them.
- Unwrap and reheat in oven, toaster-oven, or microwave.
Do you have any quick breakfast ideas that I can steal?
by UnknownMami on February 11, 2012
San Francisco, CA.
I made my first quiche and it was delicious!
Broccoli and Bacon Quiche
Ingredients:
6 large eggs, beaten
1 cup heavy cream
1/2 cup milk (I used 1%)
Salt and pepper
2 cups chopped fresh broccoli
As much bacon as you dare, cooked and crumbled (I used a 12 oz package of Niman Ranch bacon)
1 1/2 cups shredded Monterey Jack cheese
1 store bought pie crust
Directions:
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper (I used an immersion blender). Layer the broccoli, bacon, and cheese in the bottom of the pie crust, pour the egg mixture on top. Bake until the egg mixture is set, about 35-45 minutes. Enjoy!
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