Chunky Guacamole

Having a little backyard bash. 

When the weather is so warm it makes you want to punch someone or yell in road rage all the way home from work, it's definitely too hot to cook inside.  Don't you think?

Time to cool off (literally) with a few friends, some margaritas and great food.  I thought that we'd start off this summer bash with a old favorite of ours, my Chunky Guacamole.  It's just like the table side guacamole they make in the restaurants.  We adore the chunkiness and spicy flavors and I make it quite often in the summer time.  It is soooo good that if I don't watch MGG he will eat it all before I get any....seriously, not joking one bit.   I learn from experience!

So this dip is easy to make.  I serve it with tortilla chips that we bake.  It would be great on tacos, grilled chicken, or alongside any Mexican dish.  

So, come on over and bring your margarita glass.  I'll have the dip waiting!

Chunky Guacamole

2-3 large Haas avocados
1 clove garlic, peeled and minced
1/4 c red onion, diced
1/2 c Roma tomato, seeds removed, chopped
1 jalapeno,  minced
1/2 c cilantro, chopped
Juice of 1 Lime
Salt to Taste


Cut the avocados in half. Remove the pits.  Scoop the avocado from the skins, and then slight chop with a fork leaving it chunky.  Add remaining ingredients and mix gently.  Eat immediately or cover and refrigerate for an hour to blend flavors. 

Chicken Pasta Primavera

The other day I was reading an older post by Kristin at Iowa Girl Eats.  I was so amazed that she could run around all day long, pregnant no less, and come home and whip together a wonderful dish such as this Pasta Primavera.  

I said to myself I could do that can't I?  Hmmm, well after running around all day long I just might be a bit tired...and not want to cook this delicious meal.  Wow then it hit me...duh...you are not 20 something anymore!

Feeling better about being tired after running around all day I was still inspired to stop by Sprouts to pick up a few odds and ends to make a rendition of her Pasta Primavera.

 So glad I did!  This dish is a little indulgent, but I think all the veggies cancel that out.  Don't you think?  Well anyway I did lessen the carb count by using my favorite pasta, Dreamfields.  Have you heard of it?  It's a durum wheat semolina pasta that is low in digestible carbs and high in fiber.  You CAN NOT TELL THE DIFFERENCE....swear!  No one can!

The dish is easy to put together and tastes so fresh with all the farm seasonal veggies.  I added some chicken cause I'm a protein junkie and it gave it a wonderful heartiness, yet the dish is still light and tasty.  I used some leftover roasted chicken that I had made the day before.  I just love making extra chicken for dishes such as this.

This was such a wonderful dish.  I hope you try it soon.  If you get a chance go say "Hi!" to Kristen and take a look at all the wonderful food she makes.  

Enjoy!

Chicken Pasta Primavera

adapted from IowaGirlEats.com

 

Serves 4

½  lb rotini (or other short-cut pasta)
1 1/2 c broccoli florets
1 c trimmed and chopped asparagus, about 10 thin spears
2 T olive oil
2 T butter
1/2 small yellow onion, diced
1 yellow summer squash, sliced
2 cloves garlic, minced
1 c cherry tomatoes, red and yellow

1 1/2 c of cooked chicken, cut into bite size pieces

salt and pepper

1/2 c low-sodium chicken broth
1/4 half & half
1/4 Parmesan cheese

Add pasta to a large pot of salted, boiling water. When pasta has 2 minutes left, add broccoli florets and chopped asparagus. Cook for 2 additional minutes then drain and return to the pot.

Meanwhile, heat olive oil and butter in a large skillet over medium-high heat then add onion, season and then saute until translucent, 5 minutes. Add squash, and saute until slightly softened, 4 minutes. Add garlic and tomatoes then saute until tomatoes are warm and slightly bursting, 5 minutes.  Add chicken to heat through, about 3 minutes.  Season with salt and pepper.

Add chicken broth to the skillet, let reduce for 1 minute, then add pasta, broccoli, and asparagus to the skillet. Add half & half, and Parmesan cheese stirring to combine. Turn off heat and let sauce thicken for 1 minute.

Easy Blueberry Skillet Cake

My love of breakfast goodies also runs over into brunch items too.

Having brunch with close friends is always fun.  Taking the time to eat outdoors is always a treat during the summer in Los Angeles.  The weather is generally cooler in the morning and it's a great time to sit and relax, laugh with friends and enjoy the day before the heat blasts us back inside for cover and cool air-conditioning.  

I came across a wonderful dish from Paula Deen that is perfect for a summer brunch. It's semi-homemade using canned biscuits as the base for the cake.  Add some fresh berries and some flavor powerhouses like brown sugar and cinnamon, and you have a winning combination!

Not only was this easy to put together, it feeds a crowd, and you serve it in the dish you cook it in!  How easy is that?  I love using my cast iron skillets to bake in and serve with.  Double duty all the way!  So off to the brunch this went and the most important part?  The taste!  I love anything with cinnamon and brown sugar.  So this was an instant winner for me.  However, the addition of the blueberries put this over the top.  

Let's just say there won't be any leftovers!

Easy Blueberry Skillet Cake

Adapted From Paula's Best Dishes Episode: Breakin' For Breakfast

Servings: 4 to 6

Prep Time: 10 min

Cook Time: 35 min

Difficulty: Easy

Ingredients

Streusel Topping:
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons (1/4 stick) unsalted butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Coffee Cake:
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
1 (12-ounce) tube buttermilk biscuits
1 cup blueberries, fresh or frozen and thawed

Directions

For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.

For the coffee cake: Preheat the oven to 375 degrees F.

In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 20 minutes. Allow to cool slightly and serve from the skillet.