Monthly Archives: August 2012

Food Star Friday – Shrimp Fra Diavolo

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Happy Friday my friends. I hope this week has been kind to you and that you are winding down and getting ready for this holiday weekend. You know Labor Day is a classic grilling day and right now there is much “debate” going on in my house about what and who will be grilling. There may be a compromise in sight though. I was thinking about trying a slow cooker rib recipe so if I do that and focus on side dishes the boys can argue without me over who gets to be master of the grill.
Anyway, when the dust from that debate settled I realized I had not planned a Food Star Friday meal. Dang it! So after browsing Food Network and The Cooking Channel I was still at a loss as to what I would make. That was when I got the idea to pose the question to my Facebook and Twitter followers. I asked people to give me the name of a food star and a protein. After several hours of responses the protein I would be using was quite clear – shrimp. OK I love shrimp so I was excited about that idea. But the food star was not as easy. I never really thought about how many food stars there are out there. Wow you all came up with some great people. It was a very close race but Giada was the winner. As soon as I realized she was the food star I knew exactly what I was going to make. I have watched the show that she makes this dish on several times and it always looked and sounded so good to me. Why I didn’t come up with this idea I don’t know, but I am sure glad that you all did it for me. It was fantastic!

Shrimp Fra Diavolo
  • 1 pound large shrimp, peeled, deveined
  • 1 teaspoon salt, plus additional as needed
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, plus 1 to 2 tablespoons
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoon chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Mexican Grilled Corn

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I was making my Mexican Style Slow Cooker Chicken and couldn’t decide on a side dish until I remembered this fantastic corn I used to have all of the time at the Del Mar Fair in San Diego. You can get some wacky food at the fair, but I past up the deep fried Twinkies and cheesecake to head straight for this grilled corn. It is sweet and salty all at once. It is the perfect balance! But as much as I loved it, this again was another recipe I had never tried at home.
I really hate it when I underestimate myself. Sometimes I make things seem so much more difficult that they are in my head. Once I sat down and really thought about the flavors in the corn the wheels started turning in my head (no smoke came out I promise). I knew there a fantastic combo of flavor. After trying it a few times and not coming up with exactly what I was looking for I tried this and BAM there it was, the wonderful flavors I was looking for. I had flash backs of all of my years at the fair and it was wonderful. The family may not have had the flood of memories but I can promise you there will be memories from now on!!

Mexican Grilled Corn
  • 4 ears corn
  • 1/2 cup plain low fat yogurt
  • 1 1/2 cups fat free sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated cotija cheese 
  • 1 lime, juiced
  • Red chili powder, to taste

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the yogurt, sour cream and cilantro together. Grate the cotija cheese in another bowl. While the corn is still warm slather with yogurt mix. Squeeze lime juice over the corn, Season with chili powder and generously coat with the cheese. 

ENJOY!!

Pasta with Chicken and Garlic Cream Sauce

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This was another one of those meals that you just come up with on the fly. I kept trying to think of something for dinner and nothing was jumping out at me. Do I want fish, chicken, steak, pasta? So I decided to throw a few things in a hat and just draw the winner that way. I picked chicken and pasta so that was my jumping off point. I knew I had shredded chicken in the fridge because they had rotisserie chicken on sale at the store so when they do that I will buy a few, shred them, and freeze them to have as a quick chicken addition to a meal.

Then I hit the pantry and found a box of farfalla, yay the main ingredients were found! So back into the fridge I went to see what goodies I had to throw in to the party. Fresh basil…check…..fresh oregano….check….heavy cream..hhmmm this is going to be good! I always have onions and garlic (Duh you’re a food blogger Bobbi) so of course they had to come to the party too.

This ended up being such a simple, easy meal, but had so much flavor and made my tummy happy. I do have to confess I am a pasta girl so you know if there is a noodle in it somewhere I am smiling! In the end, this is a quick and easy meal for a night when you are on the go and need something fast but flavorful

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Pasta with Chicken and Garlic Cream Sauce

2 tablespoons olive oil
1 package short pasta like farfalla
1 medium onion, chopped
5 cloves of garlic, minced
1 cup chicken stock
1 heaping tablespoon of fresh basil, chopped plus a few leaves cut in a chiffonade for garnish
2 tablespoons fresh oregano, chopped
1 cup heavy cream
2 cups shredded chicken
Salt and pepper to taste

Bring a large pot of salted water to boil, add pasta and cook to package directions. Drain pasta and return to pot.

In a large skillet over medium-high heat, add the olive oil. Then add the onion, stirring occasionally until the onion is translucent, about 5 minutes. Add the garlic and cook one more minute. Add the chicken stock, basil, oregano, salt and pepper. Bring to a boil and cook for 10 minutes, stirring occasionally, until it is reduced by about half. Add the cream and cook for an additional 8 to 10 minutes, until the sauce is reduced and thick. Add the chicken and stir to coat. Cook for an additional minute or until the chicken is heated through.

Manic Monday Party #10

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A great quick meal for a Manic Monday. 

Happy Monday my friends! I know I missed last Monday due to family issues, but I wanted to get it going this week. Being back and forth to the hospital all week I have not even touched a pan in my kitchen. I think it may suspect I am cheating on it! But I don’t think cheating with burgers is a good thing YUCK I miss cooking! Soooo my fab foodies, let’s have lots of posts of yummy food to get me kick started for a week of cooking OK?

Here are the top 3 recipes from the last party.

Pineapple Upside Down Cake from Crumbs in my Mustachio

Gooey Ricotta Cheesecake Brownies from Mess Makes Food

Courgette/Zucchini Pakoras with minted yoghurt dip from La Difference Catering

WOW some seriously awesome food was shared last time. I can’t wait to see what everyone brings to the party this time!!

OK now the rules, there are just a few.
Link up the picture to the post not your main blog page
Please link back to this page on your blog post.
Make sure to follow me on FacebookTwitter, and Pintrest. I will be tweeting, pinning, and posting your recipes all week long. I just love doing that!! 

If you would like to check out all of the past submissions go to my#manicmonday Pintrest board.

Leave as many recipes as you want that will help with the last minute Manic Monday scramble.

It would be wonderful if you would leave me a comment. I love to know who is here.

Remember to vote for your favorites and please don’t forget to click on the other recipes and show them some foodie love!

Pasta with Sausage and Broccoli #SundaySupper

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It has been a while since I have had school age kids but I still remember the rush of getting kids to soccer, football, getting homework done, and getting a good meal on the table as quickly as possible. I mean if it wasn’t for quick school night meals we would have all been eating at 10 PM!
There of course was always the problem of not only getting a meal on the table quickly, but trying to make it a balanced meal that the kids would eat. That can really be the tough part right? I used to be good at hiding the “good stuff”. A wonderful way to do that is by making things like meatloaf and then grating up some zucchini, carrots, squash, etc. and mixing it in. You can freeze the meatloaf and then cook it on the night you want. But this is about those nights when you need/want to get meal from stove to table in under 30 minutes. For those nights I loved one pot meals. You have your protein, vegetable, and starch all together. Cook it all up and Bing Bam Boom dinner is served!!

This one has been a favorite in our house for quite some time. It is actually one of the dishes that got my kids to actually like broccoli. It is also a dish that, because it is so simple, you could have the kiddos in the kitchen helping out and still get it done quickly. I know I used to love it when my kids got into the kitchen with me, it just made it more about family and less about just trying to rush to get something on the table. I think that is why my kitchen is really the heart of my home and I love having the family with me while I cook, chopping, tasting, and talking about their day. 
You can use many different type of pasta for this dish. I prefer the tube shaped pasta with lines like penne or rigatoni, but farfalle is a great one for little ones because it looks like little bow ties and if you are trying to distract them from the fact that they are eating broccoli this can do the job.

Pasta with Sausage and Broccoli
1 pound pasta (penne, rigatoni, farfalle, etc.)
1 pound bulk Italian sausage (can be bought in links and the casings removed)
2 heads of broccoli cut into bite sized florets
1/4 cup olive oil + 1 tablespoon
Kosher salt
Cracked black pepper
2 cloves garlic, minced
1 lemon, zested and the juice of one half reserved
Parmesan cheese for sprinkling on top
In a large pot of boiling salted water (pasta water should taste like the “ocean”), cook the pasta according to package instructions adding the broccoli florets to the pot for the last 3 minutes of cooking time. Reserve 1 cup of starchy pasta water and then drain.
While pasta is cooking have one of the kids whisk the 1/4 cup olive oil, lemon zest and juice, and garlic together in a small bowl. Salt and pepper to taste.
Add 1 tablespoon of olive oil to a large skillet and heat over medium-high. Add the sausage, crumbling as you drop it into the skillet. Cook sausage until browned, stirring to break it up (although the kids liked chunky bites you can break it up as much as you like). Remove from the heat. Add pasta and broccoli to the pot. Toss with the oil mixture, using pasta water if needed to make a thin sauce. Sprinkle with Parmesan cheese and serve.
ENJOY!

Just take a look at our line up of other awesome recipes.

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Food Star Friday – Planked Salmon with Egg Sauce

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One of the things I love so much about Food Star Friday’s is that I try things I wouldn’t normally try. I search recipes and watch the food shows with an open mind. This recipe is by Chef Michael Chiarello. In the past I have felt that his recipes were ones that I was afraid to tackle. I don’t know why, I just did. 
On this particular occasion I was really craving salmon, so when this dish popped up it caught my attention. It just sounded so different from anything I would choose to cook, and if I was surprised by my choice the family was even more surprised! The response I got when asked what was for dinner was several “What’s” “Ummmm’s” and “is that really what you are making?” Wow guys, thanks for the vote of confidence!! But, as usual, they were eating their words (along with a LOT of salmon) once the cooking dust had settled.

I did change the recipe a little by grilling the salmon on the plank instead of broiling it in the oven. But the weather has had me so addicted to grilling I couldn’t help myself! 
I am sorry the photos don’t do the salmon justice, this was very good!
Planked Salmon with Egg Sauce
FOR THE SALMON:
  • 1/4 teaspoon dry mustard 
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) salmon fillets, skinned
  • 1 tablespoon unsalted butter, melted
  • 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up

  • Olive oil

FOR THE EGG SAUCE:

  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 teaspoon minced shallots or scallions
  • 1/4 cup dry white wine
  • 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/3 cup heavy cream
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • Salt and freshly ground black pepper

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 hard-cooked eggs, coarsely grated or chopped

  • 1 teaspoon fresh chives, optional
  • 1 tablespoon Californian sturgeon caviar, optional

Preheat the oven to 500 degrees F.

In a small saucepanmelt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.

Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.

Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.

Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.

Turn on the oven broiler.

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.

Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Open Face Chicken Caprese Sandwiches

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I have been craving tomatoes and I don’t just mean a small craving, I am borderline obsessed with them lately! No big deal right? Tons of people are loving the lovely summertime treasures. Well my dear foodie friends it is very strange for me because I used to despise tomatoes. Not just dislike I seriously despised them!! I loved to cook with them, but a raw tomato? BLEK!! Oh how our tastes change right? Now I want to put them on everything.

I like to come up with food I call “nibbles”. Something small for dinner so people can eat more if they are hungrier but for me 1 is just a perfect meal. I make a Deconstructed Cordon Blue sandwich that everyone here loves. In fact when my daughter Jessi came to visit last month the only request she had was that I make the Cordon Blue sandwiches.
One night I was craving a Caprese salad. It just sounded nice and fresh on a hot summer evening. But I knew better than to present Kevin with just a salad for dinner. I would have gotten the “really?” face so I tried to figure out how I could give my meat lover something that would make him happy but also satisfy my craving. A blogger friend of mine Lisa, from Lisa’s Dinnertime Dish, had made Chicken Caprese that sounded awesome.That was when I thought about my Cordon Blue sandwiches. I would be able to give the rest of the family the meat and bread they like and sneak my salad in as well. A win/win situation yessssss!
The verdict? Everyone loved them. In fact they were gone so fast I wish I had made more! 

Open Face Chicken Caprese Sandwiches
2 good sized chicken breasts
3 good sized vine ripened tomatoes, cut into 16 slices
1 large package of fresh mozzarella cheese (you need 16 slices)
Fresh basil leaves, shredded or cut into a chiffonade 
1 clove of garlic, cracked
1 loaf Italian (or French bread), cut into 8 slices
Italian seasoning blend.
Salt and cracked black pepper
1 tablespoon olive oil, plus some for drizzling
Preheat the oven to 350 degrees F.
Cut chicken breasts in half (like a book) and then cut the halves in half, giving you 8 chicken tender sized pieces. Season the chicken on both sides with salt and Italian seasoning blend.

Place bread slices on a baking sheet and drizzle them with olive oil. Bake the bread slices in the oven just until crispy, approx 5 minutes (times vary). When bread comes out rub it with the clove of garlic.

Turn the oven to broil

Meanwhile in a large skillet, over medium-high heat. Add olive oil to the pan and cook the chicken until done, 2 or 3 minutes per side. 

Assemble the sandwiches by placing a piece of chicken, top with 2 slices of tomato, a bit of the fresh basil, and two slices of cheese. Place the sandwiches into the oven under the broiler and cook until the cheese begins to melt. Cook time depends on the thickness of the cheese.
Remove from oven, drizzle with a bit of olive oil, sprinkle some cracked black pepper and basil on top.
ENJOY!!

Food Star Friday – Unfried Chicken

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I have been a big fan of Paula Deen for a long time. Way back when, before I lost weight, I did cook a few of her meals. Once I lost the weight and started eating healthier I stopped cooking her meals but still loved to watch her. I love her personality, the way she loves her kids, her sense of humor, etc. Plus my Dad had a huge crush on her so it was fun to watch her shows with him. 
Once it came out that she had diabetes, and a lot of the public slammed her for her unhealthy cooking practices, I was so happy to see her son Bobby step up to the plate to help his Mom (and himself) lose weight and eat healthier. (Paula has lost 30 pounds) I mean, I used to live in the south and I love Southern food, but if you are from the south you know that there is a lot of fried food, and the gravy, oh my goodness I could have eaten gravy on just about everything. In fact I think I did for a while. So Bobby trying to “healthify” some of his Mom’s favorite dishes was wonderful for all of us that love southern food too!

One of my hands down favorite things that my ex-mother in law used to make was her fried chicken. Ohhh heaven on a plate! Sometimes it was eaten just about as fast as it came out of the oil! Trying to avoid burning your mouth was secondary to eating the chicken before anyone else could!
Well once I lost weight and started down my path of healthier eating I figured that fried chicken was a thing of the past that I could only dream of (along with that gravy!!). I had tried several oven baking methods for chicken and they just didn’t come close to the “real” thing. Until I found Bobby Deen’s show. If you haven’t seen it you really should check it out. It is on the Cooking Channel and is called “Not My Momma’s Meals”. He just did a lightened up version of his Mom’s Pimento Cheese Sandwiches and save about 500 calories with his version!! Holy crap!
Anyway, I watched the show and he made his unfried chicken. His Mom was very reluctant to try it (she tries everything he makes and gives her opinion of the old verses the new version) but once she did she was Mmmmming and Ooohhing so much she told Bobby she was going to call him back so she could finish her chicken! Well if Paula Deen is saying this version of unfried chicken is that good you know I am going to check it out. Boy am I glad I did!!! Everyone loved it, which surprised me because Kevin has always bragged about his fried chicken (although I have yet to taste it in 4 1/2 years)! I will be making this one again (and again) I can guarantee it!
Unfried Chicken
  • Nonstick cooking spray
  • 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
  • 1/2 teaspoon Paula Deen’s House Seasoning, recipe follows
  • 1/4 cup low-fat buttermilk
  • 1/2 teaspoon hot sauce (I used Sriracha and of course used more)
  • 2 egg whites
  • Zest and juice of 1 lemon
  • 1 1/4 cups cornflake crumbs 

PAULA DEEN’S HOUSE SEASONING RECIPE:

  • 1 cup salt
  • 1/4 cup garlic powder
  • 1/4 cup black pepper



Preheat the oven to 375 degrees F. Spray a large cast-iron skillet with nonstick spray over medium-high heat.

Sprinkle the chicken with the Paula Deen House Seasoning. Combine the buttermilk, hot sauce, egg whites and lemon zest and juice in a large bowl and toss the chicken to coat.
Pour the cornflake crumbs into another large bowl. Dip the chicken into the crumbs, pressing to adhere, and then place in the skillet and into the oven. Bake until the chicken is golden brown and cooked through or an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 45 minutes.
Mix together the salt, garlic powder and pepper and store in an airtight container for up to 6 months. Yield: 1 1/2 cups.

SERVES: 8 (MAIN); Calories: 146; Total Fat: 3 grams; Saturated Fat: 1 gram; Protein: 18 grams; Total carbohydrates: 10 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 71 milligrams; Sodium: 197 milligrams

Healthy Chicken Taco Bowls

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I have been trying to lighten things up a bit around here. With the warm weather we of course are wearing less clothing which makes it a bit obvious that the cool sweater weather we have around here 8 months a year has allowed us to hide a multitude of sins! So I am trying to “sneak” in healthier versions of foods we love without making it stand out too much. I mean I don’t want a flashing light above the dinner table saying “Healthy Food Here” it might just make everyone run and hide. Really though to me it is a bit of a challenge. I like to see their faces and hear what they think about the food before I tell them it is healthy. I just don’t want them to get it in their heads that they wont like it before they even try it. Why does healthy = tasteless or inedible to some people?

What started the whole idea for this meal was a commercial I saw on TV for a pan that you can bake tortilla shells in to make healthier taco salads. I liked it, but I hate to buy all of those “gadgets”. If I bought every one that peeked my interest I would need a whole storage for just my kitchen stuff!! So I of course turned to my trusty internet for ideas. I saw one that used upside down jumbo muffin tins, but the tortillas wouldn’t stay tucked in the right way, so back I went for more ideas. 
That’s when I found this fantastic idea at Mel’s Kitchen Cafe. It is brilliant! I knew I had canning jars in my pantry so I was set and ready to go with it. I was so excited about this meal. I made Avocado Hot Sauce to substitute for guacamole and sour cream and a can of black beans with jalapeno already in my pantry!
You can see here how perfect the canning jars work for this process. I used the soft taco size flour tortillas so the bowls were small  I only ate one for dinner but the guys ate two plus I think Seth made a soft taco later. Hungry boy!
The jars are the pint jars by Ball but any oven safe glass or cup would work for this too. I think they came out so good, crispy without the guilt of frying them in oil!
Healthy Chicken Taco Bowls
6 soft taco sized flour tortilla shells
Olive oil
1 pound chicken tenders
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 15 ounce can of black beans with jalapeno (I used Bush’s)
6 green onions, chopped
1/2 pint grape tomatoes, halved
1/4 head of lettuce, shredded or chopped
Mexican blend shredded cheese
Preheat your oven to 375 degrees F
Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Place chicken tenders on a baking sheet an drizzle with olive oil. Sprinkle the cumin mixture on both sides of each chicken tender. Reserve excess mixture. Bake tenders for 15 minutes. Remove from oven and set aside to cool. Turn oven up to 400 degrees
Meanwhile place jars upside down on a rimmed baking sheet and spray them with non-stick spray. Heat tortillas (I did 2 at a time) in the microwave for about 30 seconds, just enough to make them soft so you can form them over the jars. Using your fingers, rub a bit of olive oil on each tortilla, just enough so it will crisp up and to help keep it from sticking. Press the sides of the tortillas down gently to form the “bowls” around the jars.
Shred cooled chicken with two forks, set aside. Place the can of black beans in a small sauce pot and heat.
Carefully transfer the baking sheet to the oven and bake for about 8 to 10 minutes depending on your oven. Just check them to make sure they crisp but don’t burn. Remove from heat and carefully remove each shell from the jars. 
Assemble each taco bowl by adding black beans, then the chicken, green onions, lettuce, tomatoes, a sprinkling of cheese, and top with the Avocado Hot Sauce.
ENJOY!!

Avocado Hot Sauce

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There is a new Mexican place that just opened up in town. It has been packed since it opened. Although that in itself is not too surprising since we live in a very small town and people flock to anything new like they have never heard of it before! But this flocking is well deserved. It is called Blue Agave and they have some seriously good food. Coming from Southern California, and growing up on Mexican food, it is a nice combination of regular restaurant food and taco shop food (plus they have an awesome tequila bar BONUS!!). 
I have been there probably 4 times in the last couple of weeks and have gotten something different every time I go, but one thing has remained the same in every dish I have eaten. I have topped it with this amazing avocado hot sauce they have. After the last time I was determined to make it at home so I grabbed a little container of it and away I went into my kitchen to get down to the nuts and bolts of figuring out the recipe.

I have made hot sauce before. My Roasted Tomato Salsa Roja is a huge hit here, as well as my Guacamole. So I knew I had a good base to work from. But it had a specific taste that I really wanted to nail. A few little practice runs (which everyone enjoyed eating the product of) and I finally got it right. It was so funny. Everyone watched me as I took the top off of the food processor and got a spoonful. I think they may have been holding their breath waiting to see what I said. When I jumped up and down and did my happy foodie dance I think they figured out that I finally had my recipe.
I just love the look of this hot sauce. It looks so creamy and inviting. I seriously could eat a bowl of it with a spoon and want more! But seriously? Make a bowl of this, grab some chips and a cold beer, kick back and enjoy!
Avocado Hot Sauce
2 large ripe avocados, pits removed
4 to 6 jalapeno peppers (depending on the heat level you want), rib and seeds removed and roughly chopped
1 small white onion, chopped
2 large cloves of garlic, chopped
A generous handful of fresh cilantro 
2 limes, juiced
4 tablespoons white vinegar
Salt and pepper to taste 
Place all of the ingredients in a food processor and blend until smooth and creamy, adjust seasoning if needed. Serve with your favorite Mexican dishes or just enjoy with chips. Refrigerate leftovers in an airtight container.
ENJOY!!

This recipe was also share on Jagruti’s Cooking Oddysey’s  Super Foods Super Power Event