Friday, May 21, 2010


One food I absolutely love is avocados. I love them on sandwiches, in soups, and salads. My favorite thing to do with avocados is make guacamole. Guacamole is always a crowd pleaser as well as good for a late night snack with friends. I have made guacamole several different ways but this recipe is my favorite. It is extremely quick and easy. This recipe can either be made with cubanelle or poblano peppers. Cubanelle peppers are a little more sweet, where as poblano peppers can have a little kick.


  • 1/4 of a medium red onion, thinly sliced
  • 2 plum tomatoes, quartered
  • 1 medium pepper, cubanelle or poblano, quartered
  • a handful & a half fresh cilantro, leaves & stems
  • 2 ripe avocados, cut in half & pits removed
  • 1/4 teaspoon sea salt
  • 2 tablespoons lime juice
  • dash of pepper

  1. Put the onion, pepper, tomato, and cilantro in the food processor. Pulse a few seconds until finely chopped.
  2. Cut avocados in half. Remove pits, then scoop the flesh into the food processor. Add in the salt, pepper, and lime juice. Pulse for a few seconds until avocado is well incorporated.
  3. Scoop mixture into a bowl. Refrigerate for a half hour to forty minutes, then serve!

Tip: To keep guacamole from browning drizzle a little additional lime juice and cover with saran wrap.

Friday, May 14, 2010

Vegetable & Turkey Meatloaf

This meatloaf was something I created to give ground turkey a little bit more flavor. This recipe is easy, flavorful, and healthy. Another perk is that the ingredients I purchased to make this recipe were fairly cheap. In this meatloaf I combined zucchini, mushrooms, garlic, bread crumbs, and feta cheese. I just love the taste of feta cheese when incorporated in meats. It is a salty cheese so there is no need to add salt to this recipe. Also the addition of the vegetables in this meatloaf keeps the ground turkey nice and moist, which can normally dry out very easily. My family loved this recipe and I hope yours does too! I served it with a side of garlic mashed potatoes.

The Ingredients

  • 8 oz sliced baby bella mushrooms
  • 1 medium zucchini, cut in half lengthwise, then cut each half again lengthwise, then slice into 1/4 inch pieces
  • 1 small onion, chopped
  • 1 large clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 oz crumbled feta cheese
  • 1/2 cup bread crumbs
  • 1 jumbo egg, beaten
  • 1 lb ground turkey
  • 1/2 teaspoon worcestershire
  • black pepper
  1. Preheat oven to 375 degrees.
  2. Add olive oil and butter in a large skillet over medium-high heat. Once oil is hot, add onions, mushrooms, and zucchini. Cook for about 5 minutes stirring veggies every now and then. After 5 minutes reduce heat to medium and sprinkle veggies with a little black pepper.
  3. Cook veggies 2 more minutes then add the garlic. Cook veggies for 2-3 more minutes stirring occasionally until tender, then remove from heat.
  4. In a large bowl add the ground turkey, beaten egg, worcestershire, and bread crumbs. Mix together until incorporated. Then add the veggies, and feta cheese and mix well.
  5. Put meat and veggie mixture into an ungreased, 1 1/2 quart oven safe dish. Pack down and form into a loaf shape.
  6. Put it in the oven uncovered and let it cook for 1 hour. Serve when ready, and enjoy!

Saturday, May 1, 2010

Pasta with Spinach & Tomato

One of my all time favorite quick fix meals is this easy pasta recipe. I normally make it before I have to work at the restaurant when I am short on time. While the water is boiling I prep the other ingredients. I typically use a pasta such as angel hair because it cooks quickly, and it is my favorite. While the pasta is cooking, I slightly cook the garlic and spinach which I then toss with the pasta and the remaining ingredients when the pasta is finished cooking. I just love the combination of the spinach, tomatoes, garlic and parmesan cheese. And for those of you that like a little heat, like myself, add a dash of crushed red pepper. This recipe is extremely quick, easy, and tasty. Perfect for anyone who wants something delicious in a short amount of time.

  • 1/2 of a box of angel hair pasta
  • 3 small-medium cloves of garlic, minced
  • 1 medium tomato, diced
  • 3 cups baby spinach, washed
  • 1/2 cup olive oil

  • parmesan cheese
  • crushed red pepper

  1. Heat a pot of salted water over high heat until boiling. Cook pasta according to package.
  2. While water is heating, mince the garlic, dice the tomatoes, and wash the spinach.
  3. Heat the olive oil over medium high heat in a large skillet until a piece of the garlic sizzles. Add the remaining garlic and cook for 45 seconds. Be careful not the burn the garlic. Then add the spinach and stir. The spinach will start to wilt. Stir until most of the spinach is a little wilted. Then remove from heat.
  4. Drain the pasta and return pasta to the pot. Pour the spinach, garlic and olive oil mixture over the pasta. Add the tomatoes and toss. Spoon into bowls and top with parmesan cheese and red pepper if desired. Enjoy!

This will serve 2 people as a main course and 4 as a side dish.