This is a little different but certainly tasty. There will be cries for ‘more please’.
- 1/2 cup Basmati rice, rinsed and drained
- 5 medium ears of corn, husk and silk removed
- 1/2 cup toasted pistachio nuts, chopped
- 1/3 cup chopped basil, fresh
- 1 tbsp. oil
- 2-3 tbsp. melted butter
- 1 large lime juiced (3-4 tbsp.)
- pinch of salt
- 1 avocado, halved, seeded, peeled and quartered
- Baby spinach and arugula for each serving
In a large saucepan, bring 1 1/2 cups of water to the boil, stir in the rice. Cover and simmer for about 30 minutes on a lower temperature.
On the grill, brush melted butter over the corn and grill for about 6-7 minutes until lightly charred, turn often. Remove from the grill and let cool down. Cut the corn from the cob.
Drain the rice and stir in the corn, pistachios, basil, oil, lime juice and salt. Return to the stove and stir to combine and heat through.
To plate, add a generous serving of the fresh greens, plate the salad on top and add the avocado evenly. Serve with toasted brioche bread, glass of chilled wine and you have a feast.
Enjoy!
Note: I added melted butter to the corn, and then drizzled the remaining butter over it all and simply mixed it lightly.
Grilled Cheese Gourmet Style And Salad
Grilled cheese must be comfort food at its best. To take it up a notch, try this one. You will be a heroine for sure.
- 1 tsp. liquid honey
- 1/4 cup grated cheddar cheese
- 1 thinly sliced apple
- 1/2 avocado, thinly sliced
- 1/4 cheddar cheese,
- artisanal bread, sliced
- 1 tbsp. melted butter,
Brush each slice of the bread on the outside with the melted butter. Layer with the first layer of cheese, then the apple and avocado, another cheese layer, and topping with the 2nd slice of bread.
Heat a fry pan over medium heat and place a sandwich in the pan. Cook until it is golden and then turn over and repeat. This should take about 5 minutes.
Repeat this for each of the 4 sandwiches.
Salad
- 2 cups baby mixed greens,
- 1/4 cup coarsely chopped pistachios
- 1 green apple, thinly sliced
- 1 tbsp. fig balsamic vinegar
- 1 tsp. Crisco oil
- 1 tsp. liquid honey
Mix all together in a bowl and divide equally on 4 plates with the sandwiches.
YUM!
Chilled Cucumber and Watermelon Soup With Crabmeat
If you have a special celebration upcoming, make sure you save this one. It is purely delightful and truly special. Read on.
- 2 cucumbers, peeled and seeded
- pinch of salt
- 2 cups watermelon, peeled and cubed
- 2 slices cantaloupe, sliced thin and diced
- 1/2 avocado, peeled and diced
- 1/4 cup watermelon, diced and reserved
- 1/2 cup crabmeat (from 8 crab legs or Costco container of crab meat)
- 2 tsp. finely chopped fresh dill
- 1 tsp. lime juice
To serve this soup, chill 4 soup bowls.
This is a very important step as it really does enhance the flavours of the soup.
Use a juicer and juice the cucumbers. Strain and put in a container and refrigerate. Wash the juicer and now put in the watermelon cubes and juice. Strain into a container and place in the refrigerator. Check these two after a while and remove any ‘floaties’ that may appear if missed when strained. Sprinkle the salt over the two waters and refrigerate.
To serve:
Add the avocado and cantaloupe into the diced watermelon and divide equally in the 4 bowls. In a bowl, mix together the waters (cucumber and watermelon), add the lime juice and taste. You may need to add more lime juice or perhaps a touch more salt. (Your call).
Now divide the crab meat and place in the center of the bowl. Carefully pour the mixed waters in. Top with the chopped dill.
Congratulations!
Fresh Pineapple, Jicama and Avocado Salad
I get it – deck time is around the corner and it is always a treat to put out a salad no one has made before and this is really nice one to make.
- 3 tbsp. fresh lime juice
- grated lime peel
- 1 tsp. white rum
- 2 tsp. honey
- pinch of salt
- pinch of ground pepper
- 3 tbsp. olive oil
- 1/2 pineapple, skin and core removed, flesh cut in 1/2 inch cubes
- 1 lb. jicama, skin and core removed, flesh cut into 1/2 inch cubes
- 2 ripe avocados (about 8 oz. each)
- 1/4 cup cilantro, coarsely chopped (optional)
- 1 butter lettuce, leaves washed, dried and separated.
Dressing
Whisk together the lime juice, rum, honey, grated lime peel, salt and pepper together adding the oil, whisking to combine. Set aside.
Finishing the Salad
Combine the pineapple and jicama chunks in a small bowl. Add the dressing and toss well. Set aside.
Carefully slice the avocados lengthwise and twist to open. Remove the pit and skin and slice each half in half again. Arrange 2 of the quarters on a couple of lettuce leaves on the bottom of 4 serving plates.
Add the cilantro (if using) to the pineapple mixture and toss to combine. Spoon over the avocados, serving immediately with warm, fresh rolls.
Orange, Trout and Avocado Salad
Okay…so you forgot to set your scale back 10 lbs. before Christmas Season began but never mind, this will put you back on track. It is easy and delicious
This salad will serve 4.
- 2 skinless trout fillets (8 oz. each, 1 inch thick)
- Sea salt, freshly ground pepper
- 2 tbsp. olive oil
- 1 scallion, trimmed and sliced very thin
- 2 large oranges, peeled, white pith removed and segmented
- 1 large, ripe avocado, pitted, peeled and sliced
- 2 cups of baby arugula, spinach, stems removed , break into small pieces if some are too large to be eaten politely.
- 1 tbsp. fresh lime juice
- zest from lime
Preheat oven to 375 degrees. Season lightly with salt and pepper and place in a baking dish large enough to hold both fillets. Drizzle with 1 tbsp. olive oil and sprinkle half of the scallion over the fillets.
Bake until opaque in center (about 10-12 minutes). Transfer to a plate and let cool.
Break the trout into pieces, dividing evenly among the 4 plates. Trop each with the orange segments, avocado and greens. Season with remaining oil, lime juice and a sprinkling of zest.
In a word….yummy!
Taco Salad
Everyone is soooo busy at this time of year and I thought this would make a great way to sit down, take a few minutes and enjoy the moment before off and rushing again.
- 2 tbsp. fresh lime juice
- 2 tbsp. Crisco oil
- 1 tbsp. FINELY chopped jalapenos, seeds removed
- 1 1/2 tsp. liquid honey
- 1 tsp. white wine vinegar
- 4 cups chopped romaine lettuce (or mixed greens)
- 1 large can of black beans, drained and rinsed
- 3/4 cup fresh corn (1 large ear of corn should do the trick)
- 1 large avocado, peeled and sliced in thin wedges
- 1 cup cherry tomatoes, cut in half
- 1/4 red onion, thinly sliced (if you must)
- Season with salt and pepper and a squeeze of lime over the top.
- Grated Havarti cheese for garnish
Mix the first 5 ingredients in a large bowl until well combined.
Wash and dry the lettuce, adding it to the bowl along with the rest of the ingredients. If you can purchase the taco bowls, use them or wrap up into soft tortilla wraps. Sprinkle cheese over the whole salad.
Have a cold beer handy or a shot of tequila. (I told you this would relax you). If you take this step, make sure you are done your shopping for the day and will stay inside.) In other words, no drinking and driving unless it is a great cup of coffee.
- you can also put in a cup or two of ground beef, fully cooked and then fold in with the rest of the ingredients.
Layered Guacamole With Surprising Chips
This makes a great snack while enjoying warm summer days on the deck with a cold brew….be it iced tea or a chilled wine. Easy and not expensive to make.
- 4 ripe avocados
- 1/4 cup minced red onion
- 1 tbsp. jalapeno pepper
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil, divided
- 2 garlic cloves, peeled and minced, divided
- pinch of salt and pepper
- 1 plum tomato, diced
- 2 tbsp. minced fresh coriander
Pit and peel the avocados, cut in neat cubes. In a bowl, gently toss together the avocados, onion, jalapeno pepper, lime juice and half of the garlic, oil, salt and pepper.
Cover and refrigerate for 1-2 hours.
In a separate bowl, toss the diced tomato with the remaining garlic, oil, salt and pepper. Sprinkle the tomato over the guacamole but do not mix in.
Baked Chips
Preheat oven to 375 degrees. Brush 4-5 small tortilla with vegetable oil, cut each one in 12 wedges. Bake on a parchment lined baking sheet for about 10 minutes.
This will make 60 chips….better find more drinks…..
Beet, Avocado And Orange Salad
What a wonderful way to use the harvest bounty to its absolute best. You can use golden beets along with red beets to make it more colourful if you wish, but the main part of this salad is the golden beet. These are soooooo yummy.
- 1 bunch of golden beets. trimmed and scrubbed
- 2 tbsp. olive oil, divided
- coarse salt
- 1 bunch baby spinach, washed and stems removed
- 2 large radishes, sliced thin
- 1 avocado, peeled and sliced
- 1 blood orange or large orange, pith removed and segmented
- 1 tsp. red wine vinegar
- 1/3 cup goat cheese, crumbled
Preheat oven to 425 degrees. Place the beets on a parchment lined baking sheet after rubbing them with 1 tbsp. olive oil. Fold the parchment paper around them and wrap this in tin foil, making sure to seal it up. Cook for abut 30-35 minutes. Remove from the oven, open up the packets and let cool. Remove the skins and then cut into wedges.
Combine the spinach, radishes, avocado, orange segments and beets in a large bowl. Season lightly with salt and freshly ground pepper.
Whisk together the remaining oil and wine vinegar until combined. Drizzle over the salad and gently toss. Top with the goat cheese.
Chicken Tacos
Remember the chicken cutlets you prepared and froze? Well, here is another quick and easy dinner….tacos. It can’t be any easier, but when rushing to hockey practice or dance classes, this is THE winner.
- Chicken cutlets (as many as you require)
- Tortillas – toasted lightly (I prefer just warmed)
- 1-2 avocados, mashed
- Jar of Pico de gallo
- fresh cilantro leaves
Slice the chicken cutlets into strips and layer on the toasted tortillas, adding the mashed avocado, 1-2 tbsp. pico de gallo and cilantro leaves. Fold over and enjoy.
Pour a glass of milk (or juice or….) eat away and then you are off on your busy evening with the kids. What more could be any easier?
Yummy.
Trout Bunwiches With Avocado Aioli
If you need a quick and easy meal on any given weekday, this one is a real winner.
- 1 avocado, halved, pit removed and peeled
- 1/3 cup olive oil
- 2 tbsp. lime juice
- 1 tbsp. mustard
- 2 tsp. sugar
- 4 x 4 oz. trout fillets, bones removed
- 2 tbsp. melted butter
- pinch of salt
- pinch of lemon pepper seasoning
- 4 buns (cheese or onion) split
- 1 small fennel bulb, cored and thinly sliced (2/3 cup)
- 1 orange, peeled, halved and thinly sliced
Avocado Spread
In a blender, combine the avocado, oil, juice, 2 tbsp. water, mustard and sugar. Cover and blend until smooth. Set aside.
Rinse the fish and pat dry. Grill on a rack (sprayed with Pam) directly on medium heat for 3-4 minutes per side. Season with salt and pepper.
Grill buns, cut sides down until lightly toasted.
Serve the fillets on buns and top with the avocado aioli. Add the fennel and orange slices. In a simple description….YUMMY!
Pork Tenderloin Focaccia Sandwiches
This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.
- 18 oz. cooked pork tenderloin, according to your favourite recipe
- 1 ripe avocado
- 1 large tomato, cored and sliced
- 4 slices provolone cheese
- Mississippi mustard
- mayonnaise
- 1 x 10 inch focaccia bread, quartered and cut in half
Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.
Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside. Slice the tomatoes, then mash the avocado with a fork until smooth.
Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.
For a little crunchy texture, put out the chips….after all, it is summer.
Trout-Grapefruit Verrine Skewers
This is another truly cool pairing to summer drinks on the deck. It will make all your friends go “Wow! Wow and, oh yeah, WOW!
- 1 tbsp. lime juice
- 1/2 tsp. Dijon mustard
- tsp. honey
- pinch of poppy seeds
- 1 tbsp. fresh coriander, finely chopped
- 3 tbsp. olive oil
- 13 pink grapefruit sections, membrane removed
- 2 avocados
- 2 containers Bocconcini cheese, small ones, drained
- 6 oz. smoked trout, sliced
In a bowl, combine the first 6 ingredients and set aside at room temperature.
Peel the avodacos and cut them into 1 inch cubes then add to the dressing.
Cut the grapefruit into 1/2 inch pieces and place into the dressing as well. Cover and refrigerate until ready to serve.
Cut the trout into strips and wrap a slice around a bocconcini. Do them all up and place in the refrigerator on a large plate.
When ready to serve, assemble the skewers like this: 1 piece of grapefruit, a piece of avocado, and a piece of the wrapped trout.
Serve these in shot glasses with the cheese on the bottom and the fruit on the top.
Garnish with a coriander leaf and take out to the waiting mob (now assembling).
Simply trim the skewers (all of them) to be higher than the glass with all of the fruit and half the avocado above the rim.
erataure.