Great Guacamole

If you want a guacamole recipe that is creamy and full of flavour - search no more.  I make a triple batch of this and use for quesadillas as well as plain with baked nacho chips.  You can also freeze for future use.  Figure about 1/2 large avocado per person. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.

Guacamole 

Ingredients:

• 1 large avocado, scooped out of shell and mashed
• 2 tablespoons sour cream
• 1 tablespoon salsa
• 1 garlic clove, pressed
• 1 tablespoon sweet onion, finely diced
• 1 teaspoon cilantro or parsley (note, some people find it vile)
• 1 tablespoon tomato, finely diced
• 2 teaspoons black olives, minced
• 1 teaspoon fresh lemon juice or lime juice or balsamic vinegar
• salt, use less if you'll refrigerate (you shouldn't need much)

Instructions:

1. Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out).
2. Mix it into the mashed portion.
3. Mix all remaining ingredients together.
4. Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving.

10 min | 10 min prep

SERVES 2

Prosciutto Wrapped Figs

Made these a few times for ladies nights and they were gobbled up very quickly.  

Prosciutto-Wrapped Figs With Blue Cheese

Ingredients

• 16  whole almonds
• 4  thin slices prosciutto*
• 16  dried mission figs, trimmed
• 1/2  (4-oz.) package blue cheese, cut into 16 pieces
• 1  tablespoon  extra virgin olive oil
• 1/4  teaspoon  pepper
• 1/8  teaspoon  salt

Preparation

1. Place almonds in a shallow pan.

2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.

3. Cut each prosciutto slice lengthwise into 4 thin strips. If necessary, make a small slit in center of each fig. Stuff each fig with 1 piece of blue cheese and 1 almond. Wrap 1 prosciutto slice around each fig, pressing to seal. Toss wrapped figs with oil, pepper, and salt; arrange in a single layer on a baking sheet.

4. Broil figs 3 inches from heat 3 minutes or until prosciutto begins to crisp. Serve immediately.

*4 thin slices deli ham may be substituted.

Prep: 15 min., Bake: 10 min., Broil: 3 min. Depending on brand and size, some figs may already have slits. Assemble these a few hours ahead, and broil them once guests arrive.

Yield: Makes 8 servings

Fabulously tasty dip!

This recipe is courtesy of my friend Susan.  It is easy to make, incredibly good for you and so versatile.  I have used it as a base sauce for pasta and as a spread on pizza -  both were delicious. To prepare for unexpected guests, make a double batch and freeze.

Roasted Veggie & Eggplant Dip

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
2 T. olive oil
1 ½ t. kosher salt
½ t. freshly ground black pepper
1 ½ T. tomato paste


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 40-45 minutes, tossing once halfway through, until vegetables are lightly browned and soft. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, and the tomato paste, and pulse 3 or 4 times to blend. Taste for salt & pepper.

Note: I puree it more than the recipe says and it tastes better the next day.