Delicious Goddess Guacamole

YIELD: 4 Servings
INGREDIENTS

2 cups kale leaves
4 Hass ripe avocados
3 ripe tomatoes, seeded, finely chopped
1/4 cup minced red onion
2 jalapeno chilies, seeded, finely chopped
1 lime, juiced
1/2 teaspoon sea salt
1/4 cup fresh cilantro, minced
PREPARATION

Place the kale leaves in a food processor and pulse until they are finely chopped. Cut the avocados in half, and remove the pits. Scoop out the flesh and place in a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached—I like mine a bit chunky. Stir in kale leaves and remaining ingredients. Taste and adjust the seasonings with salt.

Place a piece of plastic wrap directly over the surface of the dip. Store in the refrigerator up to 10 hours. Serve with whole grain tortilla chips, toasted whole wheat pita wedges, or toasted soft corn tortillas.

(Source: epicurious.com)

Delicious Jalapeno Popper Corn Fritters

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 2

Crispy golden brown sweet corn fritters with all of the flavors of jalapeno poppers including jalapenos, cream cheese, cheddar cheese and bacon.

Ingredients

• 2 cups corn (~4 ears)
• 1/2 cup flour* (or corn flour, or rice flour, etc)
• 1 egg
• 1/2 cup cheddar cheese, grated
• 1/4 cup cream cheese, room temperature
• 2+ jalapeno peppers, diced
• 2 slices bacon, cooked and crumbled (optional)
• 1 teaspoon smoked paprika
• 1 teaspoon coriander, toasted and ground
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, zest and juice
• 2 tablespoons oil

Directions

1. Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.
2. Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.

Note: Use enough flour that the mixture holds together to form patties.

(Source: closetcooking.com)

Delicious Sandwiches

© Annabel’s & Co. Catering, 2015

Delicious Banana-Coconut Ice Cream

Ingredients:

2 cups sweetened flaked coconut

1 cup sugar

6 egg yolks

4 cups milk

2 cups half-and-half

1 (15-ounce) can cream of coconut

2 teaspoons vanilla extract

3 ripe bananas, mashed

Garnish: toasted sweetened flaked coconut

Preparation:

Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.

Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).

Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.

Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer’s instructions.

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.

(Source: myrecipes.com)

Delicious Roasted Jalapeno and Avocado Grilled Cheese

Ingredients:

• 6 slices bread, cut in half
• 6-7 jalapenos, halved with seeds removed
• whole milk queso fresco, sliced thin
• 2 avocados, thinly sliced or mashed
• Sour cream

Directions:

1. On the broiler setting, roast the jalapenos cut side down for about 5-6 minutes, or until the jalapenos are just starting to char.
2. Place a few slices of cheese on one slice of bread. Add the jalapenos on top.
3. On the other slice of bread, spread a thin layer of sour cream.
4. Assemble the sandwich and grill for several minutes until the cheese is melted.
5. Add the avocado slices onto the sandwich after grilling.

(Source: http://www.partial-ingredients.com)

Delicious Toasted Marshmallow Milkshake

Yield: Just shy of 3 shakes in the 12-ounce glasses shown; 4 to 5 shakes in the 8-ounce glasses we found to be a better portion size later

1 (10-ounce, 283-gram) bag large marshmallows, divided
1/2 cup milk
Seeds scraped from 1/2 a small vanilla bean or 1 teaspoon vanilla extract
2 cups vanilla ice cream
2 tablespoons sour cream, plain yogurt or crème fraîche
1/4 cup heavy cream beaten to soft peaks with 1 teaspoon powdered sugar, for a whipped cream garnish (optional)

Place your glasses in the freezer. Heat your broiler. Line a baking sheet with foil and coat it lightly with a nonstick spray. Set aside the number of marshmallows you’ll want for garnishes (estimate 1 to 2 per shake) and spread the rest on the tray. Broil, keeping a close watch as the marshmallows will take on color very quickly, for 1 to 2 minutes, until they’re the color you like. Don’t be afraid of a little char; it really enhances the shake. Cool the tray in the freezer for 5 minutes, until marshmallows are no longer warm, then transfer broiled marshmallows to your blender. Blend with milk until as pureed as you can get them, then pause to individually toast marshmallows for garnish over a gas flame or back under your broiler for a moment. This ensures that they’re warm when they hit the glass. Add vanilla bean or extract, ice cream and sour cream to the marshmallow mix in the blender, and blend until thick and smooth. Pour into chilled glasses, finish with a dollop of whipped cream, if using, and a warm marshmallow. Slurp through a straw; repeat again very soon.