Food Friday: Guacamole!

Summertime is so great because there are so many ripe veggies and fruit in the produce section! One of our favorite summer recipes is Guacamole. It really is so easy to make, you just need avocados, cilantro and tomatoes! Our tomatoes are not ripe yet in the garden, but this will probably come into use again when they are! 

Joshua's sister Allison has a great, simple recipe for guac that we make. I use it every time we make guac for tacos! My other sister-in-law has posted this recipe on her blog here. But I wanted to post it again so it is easier to find, and to share it!

Allison's Guacamole

Ingredients:

2-3 ripe* avocados

2-3 tomatoes

Juice of one lime

Fresh chives or green onions

1-2 garlic cloves, minced

Salt and Pepper

TIP: *A ripe avocado will be firm to the touch ... but not hard like a rock.  Avoid anything soft, because that usually indicates that it is bruised.  I like to buy my avocados a few days before I need them and let them ripen a bit on the counter.  Of course, you can never be sure until you cut into it ... I guess it's a bit of a gamble.  

To prepare the avocado, cut it in half by running your knife around the outside from the top to the bottom and back up.  Twist the two halves in opposite directions and you will end up with one side with the pit and the other without.  Lay the side with the pit on the cutting board and carefully tap the knife blade into the pit.  Turn the knife 90 degrees and the pit will come out.  Next, cut through the avocado. Then hold the avocado over the serving bowl and press your thumbs against the skin.  The green, yummy goodness will peel away from the skin and you can scrap it into the bowl.  Repeat with each avocado.

Add the chopped tomatoes, chopped chives or green onions, garlic and lime juice.  Mix well.  Season with salt and pepper to taste.

------------------------------------------------------------------

Daniel 1:11-13

Daniel then said to the guard whom the chief official had appointed over Daniel, Hananiah, Mishael and Azariah, “Please test your servants for ten days: Give us nothing but vegetables to eat and water to drink. Then compare our appearance with that of the young men who eat the royal food, and treat your servants in accordance with what you see.”

Daniel 1:15-17

At the end of the ten days they looked healthier and better nourished than any of the young men who ate the royal food. So the guard took away their choice food and the wine they were to drink and gave them vegetables instead.
To these four young men God gave knowledge and understanding of all kinds of literature and learning. And Daniel could understand visions and dreams of all kinds.

Gluten- free cornbread/muffins

So the past two weeks I have been trying a gluten-free diet. There is an older woman in our church that has gluten-free for a long time, and she put some great recipes in our most recent church cookbook. We have been trying some of her recipes and have found they are great! Here are a few below...

Gluten-Free Flour for a baking mix
1 c. white rice flour
2/3 cup potato starch flour
1/4 cup tapioca flour

Combine all flours and sift at least 3 times to blend them well. Make 2 or 3 batches (I did 4) and store in an airtight container for future use. This is one of many combinations of different types of flours.

Note: Xanthan gum or gar gum is essential to all gluten free baking. Cakes, cookies, etc.,

*I quadrupled this recipe so that I didn't have several bags sitting around my pantry. My friend said she substitutes this flour recipe for any recipe that includes flour.

Perfect Cornbread
1 cup Gluten Free baking mix
3/4 tsp salt
1 cup cornmeal
1 tsp xanthan gum
1/4 cup sugar
4 tsp baking powder
2 eggs
1 cup milk
1/4 cup oil

Sift together baking mix, salt, cornmeal, xanthan gum, sugar and baking powder. Combine eggs, milk and oil. Add to dry mixture. Mix well. Add a little more milk if too thick (mine was not thick at all!) Bake in an 8 X 8-inch pan or muffin pan. Bake at 425 for 20 to 25 minutes.We loved it-- very corn-y!


Quick and Easy Muffins
1/4 c sugar
2 Tbsp Crisco
2 eggs
1 cup Gluten Free baking mix
1/4 tsp salt
1/2 tsp xanthan gum
2 tsp baking powder
1/2 cup milk
1/2 tsp vanilla

Cream sugar and Crisco, then add eggs. Sift together baking mix, salt, xanthan gum and baking powder. Add to the creamed mix, alternating with milk and vanilla. If you think it's too thick, add a little milk. I suggest you add 1/2 cup of blueberries. Bake at 350 degrees for 25 minutes in muffin pan or 8 X 8-inch pan.

Have you ever gone gluten-free? Do you have any good recipes that you've found? I'd love to hear about them! Let me know if you try the recipes above and what you think of them!

-----------------------------------------------------

Deuteronomy 9:9
When I went up on the mountain to receive the tablets of stone, the tablets of the covenant that the Lord had made with you, I stayed on the mountain forty days and forty nights; I ate no bread and drank no water.

John 6:35
Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.

John 6:51
I am the living bread that came down from heaven. Whoever eats this bread will live forever. This bread is my flesh, which I will give for the life of the world.”

BLT Salad recipe

I first read a basic recipe for this salad in an email. Then I received a flyer from the grocery store with a similar BLT salad in it. So I decided to try it, and it's been a big hit! It is similar to this Pasta Tomato salad, but the dressing is different and what is in it is different. I've made it several times and we've all liked it!

Here is the basic recipe:
1 box of pasta-- (rotini or shells or macaroni)
3 juicy tomatoes (fresh from the garden is best!)
3 large romaine lettuce leaves, sliced into 1" pieces
6 pieces of cooked bacon

Dressing:
1 Tbsp mayo
1 Tbsp Dijon mustard
juice of one lemon (I've done 1/2 cup juice)
1/2 cup olive oil
Salt and pepper, to taste

Directions: Cook pasta according to package directions. Drain and toss with tomatoes and lettuce. Mix in the dressing. Let set for a little while. Add bacon before serving, so it is crispy and crunchy. YUM!

*This would also be good with green onions and avocadoes...

If you make this recipe, let me know! I'd love to hear your review!


Isaiah 64:6

All of us have become like one who is unclean, and all our righteous acts are like filthy rags; we all shrivel up like a leaf, and like the wind our sins sweep us away.

Jeremiah 17:8
They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought and never fails to bear fruit.”

Proverbs 11:28
Those who trust in their riches will fall, but the righteous will thrive like a green leaf.

Charoset Recipe

Each year for the past 4-5 years, my amazing hubby has planned, executed and hosted a Good Friday service at our church called "Experience the Passion." One of the things that I've helped him make every year is an apple dish called "Charoset", pronounced Hahr-oh-set. It is supposed to be like the bricks and mortar that the Israelites laid in ancient Egypt. It does kinda look like that... but to me it is what Easter tastes like... in addition to ham and hard-boiled eggs!

Here is the recipe that we've made for the Good Friday service:

Charoset
Ingredients:
1 1/2 cups peeled, cored and chopped apples (approx. 2 large apples)
1 tsp cinnamon
2 Tbsp honey
2 Tbsp grape juice
1 cup chopped walnuts

*1/2 cup raisins, optional

Directions:
1. Peel, core and chop the apples with a knife or in a food processor (not too long, you'll get applesauce! You want it chunky.)

2. In a medium bowl, add apples and all other ingredients, mix together with a spoon.

*Tastes great with Jewish matzo crackers!

*We triple this recipe for a bite for several hundred people, and always have leftovers. It tastes great as a side at Easter dinner, it is a part of the traditional Passover feast. There are lots of similar recipes online, but this is the easiest for us to make!

Let me know if you try this recipe, I'd love to hear your review!


Exodus 12:27

then tell them, ‘It is the Passover sacrifice to the Lord, who passed over the houses of the Israelites in Egypt and spared our homes when he struck down the Egyptians.’” Then the people bowed down and worshiped.

Numbers 9:3-5

 Celebrate it at the appointed time, at twilight on the fourteenth day of this month, in accordance with all its rules and regulations.”

So Moses told the Israelites to celebrate the Passover, and they did so in the Desert of Sinai at twilight on the fourteenth day of the first month. The Israelites did everything just as the Lord commanded Moses.

Matthew 26:2

“As you know, the Passover is two days away—and the Son of Man will be handed over to be crucified.”

Strawberry Spinach Salad

A few weeks ago, I found this salad on Pinterest. I went to look for it this week for my blog, to link to the recipe, and the page has been blocked for bad content! I did print the "recipe" for my own use, so I will copy it here. It was so good, we all really enjoyed it, and it was even good the next day!

Spinach and Strawberry Salad with Goat Cheese (recipe)

Strawberries (I got two quarts, washed and sliced them all)

Goat cheese (we bought the crumbled kind, maybe 8 oz?)

Spinach-- organic pre-wahed in a bag-- We used about 1/2 the bag, till it looked good.

Showing the containers we used...

Candied almonds-- is what the original recipe used-- we just toasted some almonds on the stove.

We made our own Poppy Seed dressing, you can find that recipe here. (Yes, I had poppy seeds on hand, I bought them a while ago!

The original writer of this recipe said that she didn't measure anything, so I added my own adjustments/ measurements to this recipe. We just tossed the ingredients together in the bowl with the dressing. YUM!!



Numbers 17:8
The next day Moses entered the tent and saw that Aaron’s staff, which represented the tribe of Levi, had not only sprouted but had budded, blossomed and produced almonds.




Jeremiah 17:8
They will be like a tree planted by the water that sends out its roots by the stream. It does not fear when heat comes; its leaves are always green. It has no worries in a year of drought and never fails to bear fruit.”


Proverbs 11:28
Those who trust in their riches will fall, but the righteous will thrive like a green leaf.

Slushy Fruit Salad {Recipe}

You may need a young helper to cut the fruit!

This is a refreshing fruit salad that we had many years ago at a church potluck. I really loved its flavors so  I asked for the recipe. We made it recently at our daughter's birthday party and it was a hit! It would be best on a hot summer day. Since our party was a surfing one, maybe we were wishing for summer!

 Prepare one day ahead: 3 cups sugar and 3 cups water. Bring to a boil, when clear, remove from heat.

Then add: 1 -12 oz can of frozen orange juice.

Let cool a little bit, then add:
1 -15 oz can of crushed pineapple with juice
1- 15 oz can drained chunk pineapple
6 or more sliced bananas
1 quart sliced strawberries
2 cups halved grapes

*Mix and freeze 24 hours, stir occasionally.

The sauce getting clear...

Orange juice added and mixed in...

All mixed up and ready to freeze...

After freezing, ready to eat! YUM!

Let me know if you try this recipe, I'd love to hear your review!

Cucumber Salad recipe

Here is a family favorite recipe- it's another EASY and delicious one! It is a great recipe to make this time of year when cucumbers and tomatoes are ripe and fresh!

Cucumbers ready to slice and eat!

This is one of my mom-in-law's recipes, and of course we change it a wee tad each time we make it.

Summer Salad (aka Cucumber Salad)

 2 tomatoes, diced

1 large cucumber, sliced

1 onion, diced

1/4 cup vinegar, any kind

1/4 tsp dill weed

1/4 tsp salt

1/8 tsp pepper

If desired, you can also add 2/3 cup oil, and 1 1/2 Tbsp sugar.

Combine veggies in a bowl. Add vinegar and dill, salt and pepper. 

Let stand in refrigerator for at least an hour to let flavors mingle. 

Vine-ripe tomatoes from our garden!

Sliced cucumbers, also peeled pretty!

All mixed up...

And ready to eat! Yum!

Let me know if you make it- I'd love to hear your review!

Tomato Pasta Salad

Here is a salad that I got from my friend Kim, it is easy and delicious!

This salad works well with lots of different fun pasta-- wagon wheels, curly (seen below) bow ties and more! It is fun to feel odd-shaped pasta in your mouth- it's like a party! :-D

Here is the recipe:
Cook up the noodles- I usually do a box, but you can do less if you want a smaller salad.
Rinse the pasta in cold water, since this is a cold salad.
Add 1/4 cup of olive oil and mix.
Top with 1/4 tsp black pepper, 1/2 tsp salt, 1 tsp basil, 1 or 2 minced garlic cloves.
Chop 1-2 tomatoes (depending on size, if Roma tomatoes, I'd even chop up 3).
Add 1/4 cup Parmesan cheese (sprinkle it well) and toss. Sometimes I will even just shake it in the plastic bowl to mix it up. You can also add green onions, if you have some on hand!
Delicious!

I make this often in the summer, it is quick and easy! 

Let me know if you try it, I'd love to hear your review!

Potato fries

Here is an easy recipe for potato fries that are a big hit in our house! (usually)

Years ago I used to make these with ranch dressing, and we got tired of them. My SIL made something similar to this and so I tried my potato fries this way. They are great! You can do a lot of potatoes, if you have lots of hungry people, or potatoes going bad, or just a few if you only have a few. 

Here is my "rough" recipe...

1. Take 4-6 cleaned medium potatoes, and slice them into strips. I usually leave the skins on, but you could peel them if you wanted. You can use sweet potatoes or cut them with a fancy crinkle cutter if you have one. 

2. Spray a large cookie sheet with edges, with cooking spray.

3. Place potato strips onto pan and spray.

4. Season the potatoes with season salt, garlic salt, or Mrs. Dash. (whatever you like)

5. Bake in a preheated 425 degree oven for 25-30 minutes, stirring once or twice. 

6. Serve with hamburgers, grilled fish, grilled veggies and more! YUM!

Potatoes ready to go in the oven- smaller batch...

Potatoes getting stirred part way through...

All baked up and ready to serve- YUM!

They are easy, quick and delicious! Let me know if you try the recipe or have something similar to share. I'd love to hear your comments and get your review!

2 for 1 Chicken Salad recipes

"Perkins" Chicken Salad

This is a "green salad", with lettuce, tomatoes, snap peas, avocados, celery, onion, green pepper, carrots, etc., Cook two or three chicken breast patties in the microwave according to package directions. Allow them to cool slightly, and slice into 1/2" strips. Add to top of salad. Serve with dressing.

(This is called "Perkins" Chicken Salad, because it is similar to what is served in the Perkins restaurant.

----------------------------------------------------------------------------

Salad #2 is one of my personal favorites. I love the sweet, savory & crunchy tastes all mixed together!

Cold Chicken Salad

2 breasts of chicken (or 3, if need)

1/2 white onion, chopped, (or green, if desired)

1 cup grapes, halved

1/2 cup sliced almonds

chopped celery (one-two stalks)-optional

1 cup (approx.) mayonnaise

1-2 tsp apple cider vinegar

2 tsp celery seed

Boil chicken breasts on stove until done (check by cutting into it). Cool and chop into 1/2" pieces/ Add other ingredients and chill for an hour, at least. 

Serve on croissants with chips.

boiling the chicken breasts...

chopping chicken..

Chicken salad on croissant...

Ready to eat- YUM!

These are two very popular salads in our home, and my kids often refer to chicken patties as "chicken with fur on it." Lol!

Let me know if you try either one of these recipes and what your review is on them... Enjoy!


This post is linked to these blog hops. Thanks for visiting!
Paisley Passions

15 minute chicken chili recipe (corn bread too!)

Do you need a quick & easy chili recipe for a cold winter evening?

Try this, I think you're gonna love it!

Tried in the crock pot- still delicious!! (but Joshua likes
the chicken browned on the stove better!)

This is one of my favorite winter recipes. It is a quick & easy chili recipe that I got from my mom and I changed it up to our tastes a little bit...(see the options!)

15 minute chicken chili
1 Tbsp canola or olive oil
10 oz boneless. skinless chicken breasts, cut into bite-sized pieces
1 1/2 Tbsp chili powder
1 1/2 Tbsp cumin
1 14.5 oz cans (no salt added) diced tomatoes
4.5 oz can diced green chiles
1 cup yellow whole kernel corn (frozen or canned)
Salt & cayenne pepper to taste

Optional: Add red or black canned beans, onions, garlic

In med. saucepan, saute chicken in oil over medium high heat for 3 mins or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 mins. Add remaining ingredients, heat through.

Serve with cheese and sour cream. Serves 4-6.


And you can't have chili without corn bread on the side- YUM!

So here is my mom-in-law's corn bread recipe... (Thanks, Mom!)

Corn bread
1/2 cup yellow corn meal
1 1/2 cup flour
1 1/2 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/4 cup oil
1 cup milk
2 eggs, beaten

In large bowl, combine corn meal, flour, baking powder, salt and sugar; set aside. In another bowl, combine oil, milk and eggs. Add to dry ingredients all at once, stirring just until moistened. Pour into greased 8 X 8" baking pan. Bake at 400 degrees for 10-12 minutes or until light brown on top and edges. Serve warm with butter or honey-butter.

Variations: Exchange soy milk for milk in this recipe, and bake for approx. 10 minutes longer.
OR Make into waffles in waffle maker- a fun way to change things up!


Let me know if you try it!