1 lg Grapefruit, cut in half
1/4 cup old -fashioned oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
dash of salt
2 teaspoon butter
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source
Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife, Place grapefruit halves cut side up in a baking dish.
Stir the oats, brown sugar, cinnamon, and salt together in a small bowl, add the butter and mash with a fork to incorporate oak mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
In a 350 degree oven bake for 10-15 minutes
Crisp under the broiler until the topping is golden brown.
1 hd Iceberg Lettuce or preferred Leaf Lettuce
5 Kent Mangos
1 bunch Cilantro
3 Celery sticks
1 lb Spinach Leaves
1 Green Tomato
1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
1 Green Pepper
Chop Lettuce and add Spinach
Peel and Cube Mangoes
Finely dice Cilantro, Celery, Tomato, and Peppers
Toss diced items, mangoes and chopped lettuce along with spinach
Top with freshly squeezed lime juice
( Salad Dressing of your choose - optional)
Chocolate Covered Strawberrie
8 ounces semi sweet chocolate chips
1 pound container fresh strawberries with stems
Line a sheet pan with parchment or waxed paper.
In a small bowl, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.
Holding a strawberry by the stem end, dip into the melted chocolate, letting the excess chocolate drip off. Repeat with the remaining strawberries.
Optional: Immediately dip chocolate covered strawberries in either chopped nuts or coconut.
Refrigerate immediately until hardened.
GUACAMOLE - SERVES 20 -25
15 HASS AVOCADOS
1 WHOLE JALAPENO PEPPER
1 WHITE ONION
2 CELERY STICKS
1/2 BUNCH CILANTRO
SALT TO TASTE
PEEL AND REMOVE AVOCADO PITS, MASH AVOCADOS, REINTRODUCE PITS
FINELY DICE ONION, JALAPENO PEPPER, CELERY AND CILANTRO
MIX DICED ITEMS AND AVOCADO
SQUEEZE LIMES INTO MIX
ADD SALT TO DESIRED TASTE
Peter Jr.’s Guacamole Dip
3 Avocadoes, peeled & mashed
Juice of 1 lime
½ - red onion, peeled & diced
2 teaspoons – fresh Cilantro, minced
1 Plum tomato, seeded & diced
Pinch of garlic powder
Salt & pepper to taste
Pinch of Cumin, (optional)
In a large bowl, add all of the above ingredients and mix together. If you are not serving it right away, you can put into the refrigerator.
To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view.
Yields about 1 cup
- 1 fully ripened Mexican avocado, halved, pitted and peeled
- ¼ cup prepared salsa
- 1 tablespoon lime juice
In a small bowl, mash avocado with a fork or potato masher to make a slightly chunky mixture.
Stir in salsa and lime juice.
Consider such add-ins as cooked and crumbled bacon, 1 tablespoon mayonnaise or sour cream, ½ teaspoon ground cumin, or ¼ cup sliced black olives if desired.
Hope you score a touchdown by enjoying the healthy, buttery goodness of avocados, a green gem this Super Bowl Sunday and all year-round!
STIR FRIED KALE
5 tablespoons olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 bunch kale (shredded)
In a large frying pan, heat oil over medium high heat. Add onions and garlic; cook and stir until softened.
Stir in kale, and cook until wilted. Serve hot or warm.
4 medium-sized artichokes
2 cups breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 cup (1 stick) butter, melted
¼ cup water
3/4 cup olive oil
2 tablespoons parsley flakes
Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper. Add the melted butter, water and oil and mix well. If needed, add more water or oil to make stuffing very moist.Turn the artichokes upside down and press firmly to spread the leaves. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed. Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves. Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes.
BETTE'S STUFFED RED PEPPERS
6 red le rouge peppers
2 cups seasoned bread crumbs
1/2 cup chopped black olives
1/2 cup chopped green stuffed olives
2-3 plum tomatoes seeded and chopped
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
1/4 cup olive oil plus oil for frying
Cut tops off peppers and clean out seeds. In a large bowl mix all ingredients except eggs and olive oil. Beat the eggs with the olive oil separately. Pour egg and oil mixture over dry ingredients and stir.
Stuff mixture into peppers. Fry peppers slowly in the additional olive oil over low heat turning frequently to brown all sides.
Bette's Roasted Grape Tomato
2 pints grape tomatoes
5 garlic cloves, chopped
1/4 teaspoon crushed red pepper
1/2 cup olive oil
salt and black pepper to taste
1 teaspoon rosemary
1 teaspoon oregano
Eight slices of bruschetta
Preheat the oven to 400°. On a large baking sheet, toss the tomatoes with the garlic, crushed red pepper and 3 tablespoons of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stir once during roasting.
In a medium bowl, pour the remaining olive oil. Add the rosemary and oregano with the olive oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes.
Reduce the oven temperature to 350°. Arrange the bread on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and juices over the bruschetta and sprinkle with salt before serving.
2 large bulbs fennel
2 cups water
3 tablespoons chicken bouillon granules
3 tablespoons butter or margarine
1/2 cup bread crumbs
1 teaspoon dried oregano
pinch of black pepper
3 tablespoons grated Parmesan cheese
1/2 cup of light cream or milk
3 tablespoons cornstarch
1/4 cup of dry white wine
Preheat oven to 350ᵒF. Trim the fennel stalks and discard. Reserve the leaves for garnish. Cut a thin slice from the fennel base then cut fennel into quarters lengthwise.
In a medium-sized saucepan, mix the water and chicken bouillon granules. Bring to a boil, add the fennel, cover, and simmer for 10 minutes.
In a skillet, melt the butter or margarine, add the bread crumbs, oregano, and pepper, and stir until the bread crumbs are browned. Add the cheese, stir, and put aside.
Drain the fennel, reserving 1/2 cup of the liquid, and place in a baking dish. In a medium-sized saucepan, combine the reserved liquid, cream, cornstarch, and paprika. Cook and stir until thickened and bubbly, then cook 2 minutes longer. Stir in the wine and spoon over the fennel. Top with the toasted bread crumbs. Bake for 15 minutes. Garnish with fennel leaves.
Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, mozzarella, grated cheese and egg. Stir until mixed well. Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add pie crust over the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk. Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving
In a large frying pan, brown sausage. After sausage is cooked, cut into approximately 1/4" circular pieces and set aside. Cut off about 2 inches from the bottom stem of the broccoli rabe; rinse well and drain. In a large pot, put in broccoli rabe and add approximately 4 cups of water, cover and steam on medium-high until tender, stirring occasionally. In colander, drain broccoli rabe and set aside. In the same empty pot put in oil and garlic and sauté garlic until lightly browned. Add broccoli rabe, sausage, crushed red pepper, salt and pepper to the sautéed garlic and oil and stir together. If desired, place broccoli rabe over cooked pasta and serve.
Cut bottom core off escarole and rinse leaves well. In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender. Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly
In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over broccoli and stir until well coated. Chill and serve.
· 1 3/4 cups vanilla wafer crumbs
· 1/4 cup chopped walnuts
· 1 teaspoons ground cinnamon
· 1/2 cup butter or margarine, melted
· 3 eggs
· 1/4 teaspoon salt
· 1 pound cream cheese, at room temperature
· 1 cup sugar
· 1 teaspoon vanilla extract
· 2 teaspoons orange extract
· 3 cups sour cream
· satsuma segments cut into pieces
· whole satsuma segments for topping
Preheat the oven to 375°F. In a bowl, mix together all the crust ingredients, then press on the bottom and sides of an 8 or 9 inch spring form pan. In a large bowl, beat the eggs, salt, cream cheese, sugar, vanilla and orange extract until smooth. Blend in the sour cream and cut orange segments. Pour the filling into the prepared crust and bake for 35 minutes, or until a knife inserted into the center comes out clean. Top with satsuma segments and chill for approximately 3 hours.
1/2 pound (2 sticks) butter
3 cups all-purpose flour
Preheat oven to 325 degrees F.
Butter and flour a tube pan and set aside
In a large bowl, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extract, lemon rind, lemon juice and stir to combine. Pour into prepared pan and bake for 1 hour and 10 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
· 1 ½ cups confection sugar
· Fresh lemon juice
· 1 tablespoon lemon rind, grated
Mix together with a whisk until it has a thick liquid consistency. Drizzle over cake when it is still warm.