Guacamole

Being from California we grew up with avocados. Guacamole is a staple of any party and goes just right with my Cinco de Mayo theme. This is a fairly straight-forward recipe. What I really like about it is that the lime juice really keeps the guacamole from turning brown. I totally forgot to put the cilantro in last time, so if you don't like cilantro just leave it out.

Ingredients

• 6 ripe avocados
• 3 limes, juiced
• 1 medium yellow onion, chopped
• 1 garlic clove, smashed then minced
• 2 serrano chiles, cut into rounds
• 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Easy Spanish Rice

I have not always been a huge fan of Spanish Rice, but this recipe is delicious. It goes perfectly with the enchiladas below.

I use canned diced green chilies rather than bell pepper. They just seem to add a better flavor the the entire dish.

This takes a bit longer than you would think. Browning the rice beforehand always takes me about 20 minutes. It's well worth the wait, though.

Ingredients

• 1 cup uncooked rice
• 1 medium onion, chopped (I like onions so I used a large one)
• 2 tablespoons vegetable oil (I used olive oil)
• 2 1/2 cups water
• 1 (8 ounce) can tomato sauce
• 1 small green bell pepper, chopped (or 1 small can diced green chilies)
  
• 1 1/2 teaspoons salt
• 3/4 teaspoon chili powder
• 1/8 teaspoon garlic powder

Instructions

1. In a large skillet, heat the oil over medium heat.
2. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
3. Stir in remaining ingredients and bring to a boil.
4. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

Serves 6 - 8

Garlic Beef Enchiladas

¡Hola amigos! Today is Cinco de Mayo! Growing up in Southern California this was a big day for us. I remember doing the Mexican Hat Dance every May and always having to dance with Graciela Rodriquez because she was really tall and would beat me up if I didn't. (In all honestly, I really wanted to dance with Abel Garcia, but that wasn't an option in 5th grade.)

Along with the dancing we always had the most amazing Mexican food. One of my favorites is enchiladas. This recipe is my tried and true favorite. Now, take note! This is no quick and easy meal. Enchiladas take a long time to make, but for me, this recipe is worth it.

The recipe originally calls for flour tortillas, which are easier and more figure friendly. However, I use corn tortillas, which I lightly fry to make them softer. It takes more time, but the result is outstanding. In any case, enchiladas will never be figure friendly and if you spend that much time making something why not just go for it! Cut your serving size back and you will be just fine.

Ingredients

• 1 lb ground beef or ground turkey
• 1 medium onion, chopped
• 2 tablespoons flour
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground sage
• 1 (14 1/2 ounce) can stewed tomatoes

Sauce

• 4-6 cloves garlic, minced
• 1/3 cup margarine
• 1/2 cup flour
• 1 (14 1/2 ounce) can beef broth
• 1 (15 ounce) can tomato sauce
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1 dash garlic powder
• 10 large flour tortillas (or twelve lightly fried corn tortillas)
• 2 (8 ounce) cups shredded cheddar cheese or Mexican blend cheese

Instructions

1. In saucepan, cook beef or turkey and onion until browned; drain. Add flour and seasonings.
2. Mix well.
3. Stir in tomatoes and bring to boil.
4. Reduce heat, cover, and simmer 15 minutes.
5. In another saucepan, saute garlic in butter.
6. Stir in flour until blended.
7. Gradually stir in broth and bring to boil.
8. Cook and stir for 2 minutes until bubbly.
9. Stir in tomato sauce and seasonings and heat through.
10. Pour 1 1/2 cup sauce in 13x9 inch pan.
11. Spread about 1/4 cup beef mixture down center of tortilla and top with 1-2 Tbsp cheese.
12. Roll up tightly and place seam side-down over sauce in pan.
13. Repeat with remaining tortillas and top all with remaining sauce.
14. Cover with foil and bake at 350 degrees for 30-35 minutes.
15. Sprinkle with remaining cheese and bake uncovered for 10-15 minutes until cheese melts.

8 - 10 servings

Easy Angel Food Cake with Berries

Joey and I are in a conundrum, we are trying to slim down for our cruise in August, but we both have horrible sweet tooths. (teeth? - whatever!) Honestly, a meal isn't a meal without dessert, but I can only have so many Skinny Cow icre cream sandwiches no matter how tasty they are.

This recipe is great on so many levels. It's simple, low in calories and just plain delicious! Angel Food cake has virtually no fat, so this is perfect for anyone.

Now is the time for fresh berries. We make this with blueberries, raspberries, blackberries - sometimes all at once. The key is the frozen strawberries. They already have the juices going. We have tried them with real sugar and artificially sweetened to even lower the calories. The real sugar makes a better sauce, but the other was just as good. We usually use two packages of strawberries and then a pint each of whatever other berries are in season. Mix it up and have fun!!! You can also use fresh strawberries, slice them and put sugar on them for about a half hour or so. Also, non-fat topping is delicious so count those calories and go with that!!!

Ingredients

• 2 cups frozen strawberries with sugar, defrosted
  
• 1/2 pint black berries, raspberries, or blueberries
  
• 1 store bought angel food cake
• Non-fat or light whipped topping

Instructions

Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped topping.

Braised Cabbage

My friend, Tom, hates cabbage. Apparently he has some unique college roommate experience that has turned him off it for life. Well, I bet you think I will tell you, "Oh my God, he made this cabbage and he can't get enough!" Well, no, this is more of a challenge to him.

This really is the best cabbage I have ever had. The vinegar must really make a difference. Also, don't cook it too long. I was never a cabbage fan, either, but after this I have changed my mind. (By the way, this goes with the Ultimate Pork Roast. Thanks, Tyler!!!!)

Ingredients

• 1 tablespoon vinegar, such as cider, white wine or even sherry
• 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 bunch fresh chives, chopped
• Salt and freshly ground black pepper

Directions

Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.

Roast Loin of Pork with Baked Apples and Cider Gravy

This is the first Tyler's Ultimate meal I ever made. OMG, it really was the ultimate. I have made it twice once with no bones and once with bones. I have to say I prefer it with no bones. I know they say bones make the meat more tender, but as you know, Joey and I eat our leftovers at lunch and to me the bones are a pain in the bootie. I didn't think it was much more tender, either. On top of that, we paid a lot more to have our butcher custom cut the bone-in cuts for us. Just get a Pork loin and follow the directions. I ensure you this will but one ultimate meal for you! On the apple front, one thing I have noticed is that a lot of Food Network people tell you to get your corn muffins at the store. Okay, what store? I have yet to see a corn muffin on sale anywhere in San Francisco! I bought me some Jiffy and made the bread on my own.

Make sure you really hollow out the apples and, I will say, you are going to need an entire tin. You want to make sure you really hollow out the apples to make them uber-delicious!

Ingredients

Pork:

• 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
• Small bunch sage, leaves chopped
• Small bunch thyme, leaves chopped
• 1 1/2 cups extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1 (12-ounce) bottle hard cider
• 1 cup chicken broth
• 1 lemon, juiced optional

Apples:

• 8 Gala or Golden Delicious apples
• 1 lemon, juiced
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
• 1/2 cup golden raisins
• 6 sage leaves, chopped
• 2 garlic cloves, minced
• 1/4 cup dark brown sugar
• Kosher salt and freshly ground black pepper
• 1 cup hard cider
• 1 tablespoon lemon juice

Directions

Preheat the oven to 375 degrees F.

Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)

Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.

To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

This goes with Braised Cabbage. The best cabbage EVER!

Serves 8

Busy Gal Meals

I am one busy boy these days. It seems that no sooner am I done with my crochet homework then a new package arrives for me. If your day is jam packed with activity, you might want to try these meals as well. I mean, Nutri-dation? Who could complain about that? All they'll know is it tastes great!

This is from one of my favorite movies Girls Will Be Girls. It's fun, campy and anything with Varla Jean Merman is sure to be entertaining. (Now you know where our lovebird got her name!)