Tomato-Stuffed Avocados

We both think that this might be our most favorite summer salad.  Oh my goodness, it is so good!!

It's perfect as a salad or a side dish for just about any meal.  This was another of the dishes that we made for Mother's Day and, as usual, there were no leftovers.

Tomato-Stuffed Avocados

Ingredients:

2 plum/Roma tomatoes, seeded and chopped

3/4 thinly sliced red onion

1 t. fresh basil leaves, chopped

1/2 t. salt

1/2 t. pepper

2 medium, ripe avocados, halved and pitted

2 t. lime juice

Directions:

In a large bowl, gently toss tomatoes, onion, basil, salt and pepper.  Spoon into avocado halves; drizzle with lime juice.  Serve immediately.

*Actually, the tomato, onion, basil mixture is good enough to eat on it's own.  That is if you don't mind onion breath.  If you do, well, pretend you don't and enjoy anyway!

Let us know what you think, onion breath and all!

Fruit Salsa with Cinnamon Tortilla Chips

Several months ago, I talked sweet Paco into buying me yet another cookbook. Okay, there may have been some fluttering of my eyelashes and a pretty puh-lease in there somewhere, but if there was, I'll never admit to it. End of story.

The reason I wanted this particular cookbook was because of the very first recipe I came across as I was flipping through. I knew that it had to get in my belly and the sooner the better. Mother's Day presented the perfect opportunity. It's light, it's fruity, it's summer-y.

Yup, pretty perfect.

Are you ready?  Okay....  Go!

Fruit Salsa with Cinnamon Tortilla Chips

Ingredients:

2 kiwi, peeled and diced
2 Golden Delicious apples, cored, peeled and diced
1/2 lb. of raspberries (or if you want to have mercy on your hubby by not sending him to the store and using the blackberries you already have in the fridge)



16 oz. package of strawberries, hulled and diced
1 c. plus 2 T. sugar, divided
1 T. brown sugar, packed
3 T. strawberry preserves
1 to 2 T. cinnamon
flour tortillas cut into wedges
butter-flavored non-stick vegetable spray

Directions:

Combine all fruit in large bowl; mix in 2 T. sugar, brown sugar and strawberry preserves.  Cover and chill for at least 15 minutes.

Combine remaining sugar and cinnamon.  Arrange tortilla wedges in a single layer on an ungreased baking sheet; coat chips with vegetable spray.  Sprinkle with cinnamon-sugar.

Bake at 350 degrees for 8 to 10 minutes.  Repeat with remaining tortilla wedges; let cool.  Serve chips with chilled fruit mixture.  Makes 10-15 servings.

(before the horde of children attacked it)

*We had things in the oven already, so I just fryed the tortilla wedges in hot oil.  I would have preferred the baking method, but a girl has gotta do what a girl has gotta do.

Just be sure to grab some before your five children go at it.  Oh, you don't have five children?  Hmmm.  I guess that means more for you? 

Homemade Chicken 'n' Buttermilk Dumplings

I love comfort food. Oh, you too? Everyone's comfort food is different and varied, but one thing is for sure, homemade chicken 'n' dumplin's is towards the top of everyone's list. That is unless you belong to one of those native tribes in the South American rainforest that hasn't ever seen modern clothing or technology.  So, (deep breath) if you are a member one of those native South America rainforest tribe that happens to come across this recipe sans modern technology (not even going there with the clothes), then I mean no offense and you should really try this recipe.

And everyone else should too, for that matter.  But this isn't just any chicken 'n' dumplin's.  It is made-from-scratch, no biscuit-mix-for-the-dumplins-please, kind of chicken 'n' dumplin's.  It will have you tucked up under your favorite blankie with your thumb in your mouth while watching the Wizard of OZ, even if you are thirty-three and five children are running in and out of the room calling you "Mama".  {ahem}

For all of its deliciousness, this recipe does take time and prep work.  That being said, it's totally worth it because it's pretty much the best chicken 'n' dumplin's I've ever tasted.

Ingredients

• 1 stewing chicken (about 5 pounds), cut up
• 10 cups water
• 1 large onion, chopped
• 2 medium carrots, sliced
• 3 celery ribs, chopped
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/4 cup butter
• 6 tablespoons all-purpose flour
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper
• 1/2 cup half-and-half cream

DUMPLINGS:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons sugar
• 1 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1/4 cup butter, melted

Directions

• In a soup kettle or Dutch oven, combine the first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables.  This is a good job for your hubby's big muscles if your soup pot is as big as mine is. 
• In the same kettle, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use) *Make sure you have this ready to go or the butter will burn.* Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.
• For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.
• Drop by tablespoonfuls onto simmering mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 6-8 servings.

*Just a note or two:  I ask the butcher at our neighborhood grocery store to cut up the whole chicken for me so that I don't have to do it when I get home.  (GAG!)  Did you know they would do that for you?  They always smile and are so gracious to me when I ask.  Okay, maybe not every time, but with five children, an astronomical grocery bill and with an interest in their own job security (which they benefit from), they'd better be at least smiling at me on the outside.  Also, even though it's already 100 degrees for us here, this is something that my family would eat year round.  It's nice to not have to heat up the oven or stand outside in the heat over a grill. 

Homemade Blackberry Cobbler

Oh, dear. We've done it again, haven't we?   With all the cookin' and bakin' I've been up to, it seems tricky to stay on top of sharing the recipes we try with you.  But I promise I'll try to do better.  Keep your fingers crossed everyone!

On Easter Sunday, Paco requested a cobbler for one of the desserts.  It took me like a nano-second to jump on board with that!  I. {HEART}. Cobbler. Of. Any. Kind.  Well, it so happened that blackberries were not only luscious and beautiful at the grocery store, but they were also on sale (score!).  I looked through so many recipes trying to find just the right one because a) it was for Easter Sunday, therefore, it must be special; b) I'm terribly picky.  Really, I am.  But I was so excited when I found this recipe through Taste of Home, my go-to new recipe site.  Do you have one of those?  Let me know!  Here's what it looks like. 

(photo courtesy Taste of Home)

Raise your hand if you're drooling.  Yes, yes.  I see you way back there.  You think no one notices, but I do.  Know why?  It's because I'm right along there with ya.

Ingredients:

•6 cups fresh or frozen blackberries
•1/2 cup sugar
•3 tablespoons cornstarch
•1 teaspoon grated lime peel

SOUR CREAM PASTRY:
•1-1/3 cups all-purpose flour
•3 tablespoons sugar, divided
•3/4 teaspoon baking powder
•1/2 teaspoon salt
•1/4 teaspoon baking soda
•7 tablespoons cold butter, divided
•1/2 cup sour cream
•1/4 cup heavy whipping cream

Directions:

•Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
• Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar. Eat the scraps.  No, seriously.  Do.
• Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving. Yield: 6-8 servings.

*So here's the scoop on this recipe.  I loved it.  Seriously.  However, the lime peel could be a little much for some and it's definitely not a traditional cobbler ingredient and I'm a traditionalist, for sure.  Next time (and there will be a next time, I tell ya.), though, I will try it with cinnamon rather than the lime.  But that sour cream pastry!  SHUT UP!  It was flippin' ah-mazin'!

So, until next time, here's to more smooches in the kitchen!

Italian Sloppy Joes

Mmmm, these are one of our family's all-time favorites.   This is another recipe I found many moons ago from a Taste of Home magazine.  (Many moons ago...  aka less children, more money, bigger and cleaner house, much duller life.)

Every time I say we're having these for supper, a general outcry of joy erupts.  It's so easy to make, so it's perfect for our family of seven.  Plus, it makes a ton, so there are lots of leftovers.  Score!

Ready?

(photo courtesy of Taste of Home)

Ingredients

• 1 pound mild or sweet italian sausage
• 1 pound hot italian sausage
• 4 garlic cloves, minced
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon fennel seed
• 8 to 10 French or submarine rolls, split
• 3/4 cup shredded mozzarella cheese

Directions

• In a large saucepan or Dutch oven, cook sausage, garlic, green pepper and onion over medium heat until the sausage is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup onto each roll; sprinkle with cheese. Yield: 8-10 servings.

*I have also used italian-seasoned ground turkey and it turns out just as yummy!  Either way, this recipe is a definite comfort food for our family.  You can use my bread machine Garlic Hoagie Roll recipe and I promise your family (parents, boyfriend, dogs, whatever) will love you forever.

This is linked up to Tuesday's Tasty Tidbits at Permanent Posies.

Three Pepper Pasta Salad

Ohmygoodness, ohmygoodness, ohmygoodness!  It's that time of year again!  The grass is growing, the birds are singing, flowers are blooming and dining al fresco mandates pasta salad.  Period.

I {heart} pasta salad.  You can find me standing at any bridal shower, baby shower, potluck, picnic or whatever gazing fondly at whatever pasta salad someone can come up with.  (If you see me with a glazed look in my eyes, just walk past and pretend you don't know me.  That's what every one else does.)

Yes, I'm a carb fiend.

But my absolute, positive, all-time favorite pasta salad is from a recipe I found pretty early on in our marriage.

Ready?  TA-DA! 

Oh, my mouth is watering!


Ingredients:

• 12 oz. package tri-color rotini
• 2/3 cup olive oil
• 3 T. red wine vinegar
• 1 T. dried basil
• 2 T. grated parmesan cheese
• 1 1/4 t. salt
• 1/4 t. pepper
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small orange or yellow bell pepper, diced
• 2 1/4 oz. can sliced black olives
• 2 T. green onions, sliced
• 8 oz. mozzarella cheese, cubed

Directions:

•   Cook pasta according to package directions.  You'll want to cook it the shortest amount of time recommended (al dente) to prevent the pasta getting soggy from the dressing.  Drain and rinse in cold water.
• In a blender (or mini-food processor like I use), process oil, vinegar, basil, parmesan, salt and pepper until smooth.
• In a large serving bowl, combine pasta with peppers, olives, green onions and dressing.  Toss to coat.  Mix in mozzarella.
• Best consumed eating outside with children running about and a baby staring at passing jets, helicopters, birds or swaying tree branches.

Golly, it really is a wonderful life!

Linking up to Tuesday's Tasty Tidbits at Permanent Posies.

Minty Irish Chocolate Cream Pie

Top o' the evenin' to you!

Yes, it's still St. Patrick's Day for a few more hours (so technically it's St. Patrick's Night) so I thought I'd hop over here and share what we feasted on for dessert tonight.

May I present Minty Irish Chocolate Cream Pie?!

Oh my delicious goodness gracious.  This is chocolately, it's minty, it's so decadent!  In other words, it's scrumdidlyumptious.

 

(Ok, I really need a light box, right?  Honey...)

Ready to give 'er a whirl?

Ingredients:

• 1 graham cracker crust
• 1 1/4 cup sugar
• 1/2 cup cocoa
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 2 3/4 cup milk
• 3 Tablespoons butter
• 1 1/2 teaspoon vanilla
• 1 1/2 cup Cool Whip
• 18 peppermint patties
• green food coloring 

Directions:

•  Combine sugar, cocoa, cornstarch and salt in a medium sauce pan; gradually stir in milk.
• Cook over medium heat, stirring constantly until at a full rolling boil.  (This took a while on my stove.) Boil and stir 1 minute.  Remove from heat; stir in butter and vanilla.
• Pour into crust; carefully press plastic wrap directly onto pie filling.  Cool; refrigerate 6 hours.  (Oh, yeah.  Six hours, baby.)
• Shortly before serving, remove wrappers from patties (duh, right?).  Remove plastic wrap from pie (yup, duh again.).
• Cut 9 patties in half; place cut side down at outer edge of pie filling forming a scalloped edge.
• Finely chop remaining patties, fold into Cool Whip with green fool coloring. 
• Spread on top of pie and serve immediately.
• Refrigerate leftovers.
 

This is so good, but so rich, so be careful!  I am a pie lover and I can handle onle the smallest sliver of this one.  But oh, good golly is it ever worth it!