Happiness & Joy Cookies

Hey Everyone! How is your December going? During the holiday season a lot of people have a cookie exchange which is the most amazing idea. You get to try a ton of different cookies; who wouldn’t love that?? Well here is cookie bar that I think everyone would like. Enjoy!

 

Ingredients:

2/3 cup Sugar

1/3 cup Butter (unsalted, softened)

1/3 cup Canola Oil

1 large Egg

1 tbsp Milk

1 tsp Almond Extract

1 cup all-purpose Flour

2/3 cup whole-wheat Flour

1 ½ tsp Baking Powder

3 tbsp Semi-sweet Chocolate Chips (melted)

3 tbsp Coconut (toasted)

½ cup Almonds (sliced)

 Directions:

1) Preheat oven to 375°F. Coat a baking sheet with cooking spray.

2) Beat sugar, butter, oil, egg, milk and almond extract in a mixer until light and fluffy.

3) Stir in all-purpose flour, whole-wheat flour and baking powder until well blended. (The dough will be soft.) Spread the dough into the prepared baking pan in a thin layer.

4) Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.

5) Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.

 

 

 

 

Dark Chocolate Strawberries

Hey Everyone! I hope everyone had a safe and fun Thanksgiving. Now it’s time to prepare for a new set of holidays. In the month of December I will post different recipes and tips for cookie exchanges, dishes to take to your holiday parties and ideas for Christmas morning and dinner. I will put a twist on some of your holiday favorites and give you some new ideas.

Ingredients:

6 ounces Semisweet Chocolate, (chopped)

1 pound Strawberries with stem, (washed & dried)

 

Directions:

1)      Put the semisweet heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. **

2)      Once the chocolate is melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.

3)      Set the strawberries aside until the chocolate sets, about 30 minutes.

4)      Enjoy!

**Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.**

Pumpkin Custard

Hi Everyone! Are you ready for Thanksgiving? Well lets talk about my guilty pleasure of the holidays... Dessert! As I have mention many times I have a sweet tooth which isn't the healthiest thing to have. If you like Pumpkin Pie then this recipe is the same texture and flavor without the crust.  This recipe is a great healthy alternative for your average Thanksgiving dessert.  Enjoy!

Ingredients:

1 cup Pumpkin Puree

1 tsp Cinnamon

¼ tsp Ground Ginger

2 pinches Nutmeg

2 Eggs

½ cup Agave Nectar

1 tsp Vanilla Extract

1 cup Coconut Milk (canned, full fat)

Directions:

1)   Pre-heat the oven to 350 degrees.

2)   Combine pumpkin and all spices in one bowl.

3)   In a smaller bowl, beat the eggs lightly then whisk in the agave nectar, vanilla and coconut milk.

4)   Whisk the egg mixture into the pumpkin mixture until well combined.

5)   Pour mixture in 8 small (¼ cup) ramekins or one medium ceramic baking dish.

6)   Place ramekins in roasting pan and add enough boiling water to the dish to come up 2” high around ramekin or baking dish.

7)   Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.

 

 

Cranberry Relish

Hello! I know cranberry sauce or relish isn't everyone's favorite but it is one of mine. I couldn't imagine my Thanksgiving plate without a little cranberry on it. I prefer homemade but I know stores sell canned cranberry jelly. It is easy to make cranberry sauce or relish at home. My favorite part is watching the cranberries burst in the pot. I guess that's the kid in me.  ;-)


 

Ingredients: 

1 pound fresh cranberries

1 ½ cups water

½ cup dried apricots, cut into quarters

3 tablespoons agave nectar

1/2 teaspoon ginger zest

1 teaspoon orange zest

 

Directions: 

1) Pick through the cranberries, discarding the soft and rotten ones, wash the rest

2) Place cranberries and water in pot, bring to a boil and then turn down to a simmer for 10 minutes

3) Add the apricots and simmer for five minutes

4) Add agave, orange and ginger zest and simmer five minutes.

5) Enjoy!

Green Bean Almondine

Hey Everyone! How is your November going? So what is Thanksgiving dinner without some vegetables? One of my favorite vegetables are green beans. Here is a simple recipe with green beans and almonds. You can make this recipe 10 minutes before dinner time. Just a reminder there are more Thanksgiving recipes on my website www.chefwithaheart.com. 

 

Ingredients:

1 lb green beans

1 1/2 Tbsp olive oil

1/2 cup chopped almonds

2 cloves garlic, minced

1/4 tsp Black Pepper or to taste

 Directions:

1) Steam the green beans for about 5 minutes, or until they turn bright green and are just barely tender.  If you don’t have a steamer, you can also boil them.

2) While the green beans are cooking, heat the olive oil in a large skillet over medium heat.  Add the almonds and cook them, stirring frequently, until you can smell the nuts toasting. Stir in the garlic and cook for about 1 minute more, stirring constantly.

3) When the green beans are done cooking, put them into the skillet with the almonds and stir until they are coated.  Sprinkle with pepper.

4) Enjoy!

Roasted Acorn Squash

Ingredients:

2 small Acorn Squash

2 tbsp Butter (unsalted, melted)
2 tbsp Light Agave Nectar
1 tsp Cinnamon
1/8 tsp Ground Cloves

1/8 tsp Ground Cardamom

Directions:

1) Preheat oven to 400 degrees. Cut squash in half through the stem end and remove seeds. Cut each half into six wedges and place wedges on large baking sheet. 

2) In a small bowl, combine melted butter, agave, cinnamon, cloves and cardamom.

3) Use a pastry brush to lightly brush squash pieces with the butter mixture, reserving about 1 tbsp for brushing on after cooking.

4) Roast the squash for 12 minutes in the oven. Use tongs to flip the squash pieces and continue to roast until they are nicely browned and tender, 10 to 12 minutes more. The bottom of the pieces will be browner than the tops. 

5) Enjoy!

Apple and Sage Stuffing

We are only a few weeks away from Thanksgiving; are you ready? Well here is a basic stuffing recipe to add to your Thanksgiving menu. I'm not very big on actually putting stuffing inside of a raw turkey so I always make it separate. When shopping for ingredients please read the sodium level on the chicken broth. Some labels that say low sodium aren't actually that low in sodium. There are brands out there that have chicken broth with 50 to 70 mg of sodium per cup. Also if you are vegetarian you could easily make this recipes and just use Vegetable broth. Just a reminder there are more thanksgiving recipes on www.chefwithaheart.com.  Enjoy Everyone! 



Ingredients:
1 cup Celery (chopped)
1 cup Sweet Yellow Onion (chopped)
1 medium Gala Apple (chopped)
1 cup Very Low Sodium Chicken Broth
1 tbsp Sage (ground)
8 sprigs fresh thyme, leaves removed and finely chopped
Dash Black Pepper
12 slices Diet Whole Wheat Bread (toasted and cubed)

Directions:
1) Preheat oven at 350.
2) In a medium saucepan, cook celery, onion and apple in 1/3 cup broth, until tender. Remove from heat.
3) Stir in sage and pepper.
4) Place dry bread cubes in large mixing bowl and mix in onion mixture.
5) Drizzle with enough broth to moisten bread mixture and toss lightly. 
6) Transfer mixture to a spray a baking dish and bake for 20 to 25 minutes or until stuffing is firm and golden brown.

Herb Roasted Turkey

The Thanksgiving countdown has begun. It is time to plan your menu, buy your ingredients and get your hands dirty. Thru out the month of November I will be post different Thanksgiving recipes on here and my website www.chefwithaheart.com. The recipes will be some of your favorites with a healthy low sodium twist. The first recipe is .... Turkey of course! Roasting the turkey with the herb mixture gives the turkey a lot of flavor. You can mix the butter with any of your favorite herb combination just remember if using fresh herbs are always best. Enjoy!





Ingredients: 

Herb Butter-
I cup of unsalted butter (room temperature)
1 teaspoon fresh ground pepper
2 teaspoons chopped fresh parsley 
2 teaspoons chopped fresh sage
1/2 teaspoon marjoram
1/2 teaspoon fresh thyme
1 clove garlic minced

Turkey-
1 whole turkey (about 12 - 14 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
3 stalks celery, halved crosswise


Directions:
1) Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together butter with chopped herbs, garlic and black pepper.

2) Start preparing the turkey by loosening the skin. Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Place turkey breast side down. Fill neck cavity with 1/3 of vegetable mixture; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with 1/3 of vegetable mixture. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

3) Cut neck into pieces; mix rest of vegetable mixture and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.

4) Lift turkey onto rack and tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.

5) Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

Healthy Tips for the Holidays

It's officially the start of the Holiday Season! Which means lots of events that of course food is likely involved. Let's face it, most party foods are high in calories, fat and sodium - and not exactly meant to help us on our diet quest. If you aren't the one cooking, what should you do to avoid the sweet, salty and decadent temptations that surround every special event?

Here are some ideas for coping with the party fare served in other people's homes:

1) Offer to bring a dish- You will know what your eating and what ingredients went into that dish. It is also a way to feel like you have some control over the menu. 

2) Choose wisely - Instead of choosing foods that you could have on an everyday occasion choose something that is special to that event or occasion. 

3) Moderation - If you must try something less then healthy then have very little. Then, fill up on healthier choices, such as salads, lean proteins, fruits and vegetables. 

4) Have something before you go - Before you leave for your event or occasion, have a light snack and a glass of water. You are less likely to overindulge if your aren't famished when you arrive at your event or occasion. 

The key to enjoying any occasion or event is moderation and planning. Let the Holidays begin! 

Happy Food Day!

Today is National Food Day! 

Celebrate National Food Day by eating a local and healthy meal!  Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food and a grassroots campaign for better food policies. It builds all year long and culminates on October 24.

 For more information visit:  http://www.foodday.org

Happy 10th Birthday Bob!

It's October 23, 2013! For many days I have been trying to figure out how to express the meaning of today. This is an emotionally draining day and I didn't want to make it even more draining. I want smiles, happiness and appreciation. So after a long talk with my best friend, I decided to approach this blog in a different way. I have chosen to write a letter to my 15 year old self which is also 10 years to date from my heart transplant.


Dear Mandie,

In exactly 10 years from today, you will still be crying; thanking God for this amazing blessing in your life. The transition from a teenager to womanhood will be nothing like you expected, but you will be glad you didn't miss a minute of it because it made you strong as hell. But as for those plans you had... Let me explain...

You will surpass your goal of just making it to your high school graduation; you will graduate college and start your own business. Surprisingly-you will not be the first Latina Athletic Trainer in the NFL, instead you would become a chef. Your interest in the human body after a sports injury will change to an interest in food and how it affects the human body. You will use your knowledge and talents to help yourself and those around you.

You will hate high school but those bullies would learn that you weren't weird and fat you were mature and on steroids. Until someone has to fight for their life like you had to, they can't truly understand why homecoming and what you wore to class wasn't important anymore. But you did learn what it meant to be and have real friends and your high school coaches would become your real friends.

Plus as time went on you will figure out that you didn't just interview for your first job that summer before college; you would interview to meet your best friend. She would not only teach how to gift wrap she would teach that there is someone crazier than you but understands you more than anyone else. But this is just one of the many people that would change and impact your life. People will come and go from your life. After a long struggle you will deal with loss of people you love and the appreciation of the new people you will meet. You will never get used to hearing people say how much you impact their life cause you still can't find enough words to tell them how much they impacted yours.

Such as your mother. 10 years later she is still your everything. You will have your rebellious years with her but finally around 23/24 you will realize that she just wanted the best for you and you don't know everything just because your 20 years old and graduating college. Speaking of not knowing everything, you will finally find a balance in your sisterly relationship with Melody but she would also find your weakness.... Having an amazing little girl named Lola. You still don't have the desire to be a mother but you're going love being an Aunt. It will make that rough and tough exterior melt away and give you an excuse to still watch My Little Pony in your mid 20s. A few years later you will also have a nephew names Jr; which means someone to play in the mud and watch football with.

Within in the next 10 years you will go through an emotional roller coaster with your dad. You still and will always love him dearly.  With time and work, your relationship does get better. You'll learn that you and him are very much a like and both works in progress. Which reminds me about the men in your life... fortunately you are not married to your high school sweetheart. Instead you will come to terms with your sexuality and your love life. You will learn to love yourself first. You'll figure out your self-worth and patiently wait for someone who is truly worthy of all you have to offer. Plus some of those cool older cousins that you wanted to hang out with so bad will become your best friends too and will have a strict screening process for your future significant other. It's funny because even as you meet potential people in your life, their voices will be in your head even though they live in different parts of the country--and even on a different continent.

Right now you're thankful to begin this journey to leave that hospital in a few days and go home. Amazingly, you and Bob will do more than that; you get to travel to many places around the world. You'll go back to Jersey to see your family and you will Make a Wish to take your mom and sister to the Bahamas to swim with dolphins. You'll make your first adult decision to go to China and study aboard during the summer. You will also travel to Puerto Rico, Washington DC, New York, San Francisco and Los Angeles to name a few.

You'll still feel like 'thank you' isn't enough to say to all the people who have been there over the past 10 years. The family, friends, doctors, nurses, coworkers, teachers, coaches,  and strangers. All of them who been there and prayed for you and your family over these past 10 years. Each one of them will all impact and change your life in some way. I guess you just continue to say thank you and you are forever grateful.

As you see, a lot will happen in 10 years. You will reach your goals and continue to make new ones. You stop asking "why you" and start to say "why not you". You will continue to accept and appreciate what God has given you. You may not believe it, but you turn into this amazing beautiful young woman with a voice your aren't scared of anymore. Kid, all I can say is--you stop saying "A Heart for Amanda" and start saying "A Chef with a Heart".

Love,
Amanda DeJesus

Fall Recipes

Hi Everyone! Is everyone enjoying all the pumpkin spice? I have gone pumpkin crazy. ;-)   Well here is a great breakfast smoothie recipe using pumpkin and a nice fall snack with your favorite kind of apples. 


Pumpkin Spice Smoothie:

Ingredients:
1 cup unsweetened almond milk (or another non-dairy milk)
½ cup pumpkin purée 
½ banana
½ tsp agave syrup
½ tsp pure vanilla extract
¼ tsp ground cinnamon
⅛ tsp ground ginger
pinch ground nutmeg
pinch ground cloves
pinch all spice


Directions:
1) Place everything in the blender.
2) Blend until mixture is smooth.
3) Pour into your favorite glass and Sprinkle with cinnamon if you’d like!

Enjoy!

Serves: 2

___________________________________________________________________________

Homemade Apple Chips:

Ingredients:

1 large Apple (Gala, Fuji, Granny Smith or Golden Delicious)

2 tablespoons light brown sugar

1 tablespoon cinnamon

Directions:

1) Preheat the oven to 225 degrees. Line 2 baking sheets with parchment paper.

2) Using a vegetable slicer or mandoline slice the apples as thinly as you can.  

3) Mix the sugar and the cinnamon in a shallow bowl and dip the apple slices lightly in the mixture, just lightly coating them.  

4) Lay the slices on the baking sheets, about 12 slices per sheet. Bake for 60 minutes.  

5) Remove one pan at a time and flip the apple slices over with tongs.  When you return pans to oven, also rotate them - put the one that was on the top rack on the bottom.  

6) Bake for another 60 minutes. Remove pans from oven. Apple slices will start to harden up pretty quickly.  Remove with tongs.  

Enjoy! 

Makes 2 dozen chips

Sautéed Pork Loin with Apples and Broccoli

Hi Everyone! Sorry for the hiatus but I was on vacation for a couple weeks. One of my favorite things about fall is apples and spices. Well this recipe is a great combination of sweet apples and savory spices with a nice crunch from the broccoli. If you do not eat pork this recipe will work just as well with chicken breast. Hope everyone is enjoying their October. 




Ingredients:
1 pork tenderloin, trimmed of fat and sliced into 1-inch pieces
2 tsp cinnamon
2 tsp ground coriander
1 tsp ground chipotle chile pepper
1 tsp nutmeg
1/2 tsp black pepper
2 apples, thinly sliced
1 large shallot, thinly sliced
1/4 cup apple cider
2 heads broccoli, florets separated
1 small sprig of fresh thyme


Directions:
1) In a small bowl, combine the cinnamon, chipotle chile pepper, nutmeg, and ground coriander. Sprinkle both sides of the sliced pork with the spice mixture.

2) Heat a large skillet over medium high. Sauté the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.

3) Back in the pan, spray pan with cooking spray. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes.

4) Place the pork (with the accumulating juices) back in the pan and cook about a minute longer, incorporating the flavors.

5) Serve dish garnished with fresh thyme leave

Enjoy!

Serves: 4

Pumpkin Spice Muffins

Happy October Everyone! It's time for Halloween, pumpkin lattes, caramel apples and of course Breast Cancer Awareness month. Let's not forget to show our support by wearing and buying all things pink! Well to start this month off here is the easiest pumpkin recipe ever. This recipe only have 3 ingredients and it's really quick to make. The great part is you can change up the dry mix to whatever flavor you prefer. 


Ingredients:
1 (15 oz) can Pumpkin Purée 
1 box Spice Cake Mix (just mix)
1/4 tsp Vanilla Extract


Directions:
1) Preheat oven to 350 degrees.  Line 24 muffin tins with paper liners. 
2) In a mixer, combine cake mix, Pumpkin purée and vanilla extract together.  Continue to mix until the batter is smooth without any lumps.  
3) Pour approximately 1/4 cup of batter into every cupcake wrapper. 
4) Bake at 350 degrees for 15 minutes. 

Enjoy!

Zucchini Fries

Happy Fall Everyone! This is my favorite time of the year. I love cool weather, sweaters, pumpkins and of course football season! Zucchini is one of my favorite vegetables and I had it so many different ways. This recipe is crispy, tender and flavorful fries that taste just like fried zucchini, only so much healthier. This is a great side dish or a nice snack. 



Ingredients:
1 lb. zucchini squash
¼ cup whole wheat flour
1 cup panko bread crumbs
1 tbsp parmesan cheese
1 Tbsp Italian seasoning blend
1 large egg
1 tbsp Water

Directions:
1) Rinse and dry the zucchini. Cut the ends off and then cut each one into strips, approximately ⅓ inch thick.
2) Place the zucchini strips on a large zip top bag and add the flour. Shake the bag to coat the zucchini in flour. 
3) In a wide, shallow bowl combine the panko bread crumbs, parmesan cheese, and Italian seasoning. Stir to combine. 
4) In a second wide, shallow bowl, whisk a raw egg with about 1 Tbsp of water until fairly smooth.
5) Begin to preheat your oven to 425 degrees. Cover a baking sheet with foil and then place two wire cooling racks over top.** One by one, take the flour coated zucchini strips and dip them in the egg and then the seasoned bread crumb mixture. Place the breaded zucchini on the wire cooling racks. 
6) Once all of the zucchini strips are breaded, bake them for approximately 15 minutes or until they are a medium golden brown color. Cooking time will vary with the thickness of your zucchini strips, so keep a close eye.



**The wire racks keep the zucchini up off of the baking sheet and allows hot air to circulate underneath, which will prevent soggy bottoms. Also make sure there is a small amount of space between each strip to allow circulation.**

Enjoy!

Brussels Sprouts

Yes, you saw correctly it is a Brussels sprouts recipe. Heck, many of us have hated this little green vegetable since childhood. But Brussels sprouts are not only edible, but delicious. All it takes is a great recipe and an open mind to discover the truth about these tiny cabbages, elevating them from a scary side dish to a new-found favorite food.



Ingredients:
2 slices of Turkey Bacon
1 pound Brussels sprouts, halved 
1 clove garlic, minced 
1/8 teaspoon black pepper 
1 1/2 tablespoons light brown sugar 
2 tablespoons water 


Directions: 
1. In a skillet, cook bacon over medium heat, flipping once, until bacon is crisp. Remove bacon and set aside until needed. 

2. In the same skillet, place Brussels sprouts, garlic and pepper with any drippings. Sauté on medium heat for 10 minutes or until the Brussels sprouts are tender. If the Brussels Sprout start to blacken, turn heat down to medium-low. Add sugar and water and stir. Simmer until all the water has evaporated. 

3. Crumble the bacon and add to the glazed Brussels sprouts. Serve. 


Enjoy! 

Hummus

Happy Football Sunday!!! Week 2 is here... How did your team do last week? Here is another game day snack but is also an every day snack. Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. 

Ingredients:

1 teaspoon Olive Oil

1 can Garbanzo Beans (15oz can)

3 cloves of Garlic, (roasted)

1 tbsp Lemon Juice

1/4 cup Yogurt (plain & low fat)

1/4 tsp Paprika (also a dash for garnish) 

Dash Salt & Pepper

Directions:

1) In a food processor, drop the garlic down the feed tube; process until it's minced. 

2) Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. 

3) Taste, for seasoning, and transfer to a small bowl. 

4) Chill until ready to serve. 

Enjoy!

Breakfast Parfait

Hello Everyone! How is your September going? As I expressed before breakfast is my favorite meal of the day. Well here is a light and easy recipe to have in the morning. This recipe is especially perfect for those of you who don't have much time in the morning. My favorite part is you can switch out the fruits to whatever is in season or your favorite fruits to eat. The oats and almonds also give the parfait a nice crunch. Enjoy! 

Ingredients:

3/4 cup Greek Yogurt (low fat)

1 kiwi

1/4 cup blackberries

1/4 cup Papaya

1 tsp almonds

1 tsp Oats

Directions:

Place yogurt in a small bowl. Top with fruit and sprinkle with oats. 

Serving: 1

Guacamole

FOOTBALL IS BACK! I know everyone might not be a huge football fan like myself but I'm excited. ;-)   Since it's now football season I thought I share one of my favorite healthy snacks I like to eat while I'm watching the games. This recipe has fresh ingredients, low in sodium and easy to make. Whether your watching your favorite teams play, sitting pool side or looking for a dip to take to your next gathering this recipe is perfect. 

Ingredients:

3 ripe Haas avocados

1/3 cup red onion, diced

1 Roma tomato, seeded and diced

1/2 jalapeno pepper, seeded and diced

1 garlic clove, minced

1 lime, juiced

1/2 teaspoon cumin

Pinch of Black Pepper

2 tablespoons of fresh cilantro, chopped

Directions:

1) Start by cut avocados in half and remove seed. Scoop out avocado and place in a large bowl. Mash avocado with a potato masher or a fork.

2) Fold in onion, tomato, jalapeno,and garlic in the bowl with avocados.

3) Next add the lime, cumin, salt, and fresh cilantro. Combine until mix is coated. 

4) Let the guacamole sit in fridge for 30 minutes to let the flavors marinade. 

5) Serve with your favorite chips or veggies!

Enjoy! 

Sesame & Citrus Broccoli

Hello there... I hope everyone had a great Labor Day! For the past few weeks I been eating broccoli by the truck load. In going thru my monthly magazines I found an article about adding more flavor to your broccoli and here is a nice combination I thought would go well together. The great part of this recipe is the way the orange brings a sweet flavor to the broccoli. It's a nice mix of sweet and savory with a fresh citrus taste. Here are a few pointers for this recipe:

1) I bought 2 oranges for this recipe. I used 1 for the sections and the other for zest and juice.

2) If you don't like spicy you can omit the red pepper and still enjoy this recipe.

3) The oil combination you make in Step 1 would also make a good salad dressing.

Ingredients: 

4 cups steamed broccoli

2 tablespoons Canola Oil

1 teaspoon Orange Zest

2 tablespoon Orange Juice (freshly squeezed)

1/2 cup Orange Sections

1 tablespoon Honey

1/2 teaspoon Black Pepper

1/4 teaspoon Crushed Red Pepper

1 tablespoon Green Onion (chopped)

1 teaspoon Sesame Seeds

Directions:

1) In a large bowl whisk together orange zest, orange juice, honey, black pepper, red pepper with canola oil.

2) Add broccoli, orange sections, green onions and sesame seeds to the bowl. 

3) Toss together until all the ingredients mixed throughly. 

Enjoy!