Tuna and Avocado Salad

Tuna and Avocado Salad

Adapted from: Tuna in Avocado Halves Gourmet | July 1999

Yield: Serves 2

Ingredients:
a 6-ounce can tuna in olive oil (not drained)
2 tablespoons balsamic vinegar
1 California avocado, diced
Romaine lettuce

Preparation:

Dressing:
Drain oil from tuna can into a small bowl and whisk in vinegar and salt and pepper to taste.

Salad:
In another bowl combine tuna, keeping tuna in large chunks, and avocado. Season with salt and pepper. Place a bed of lettuce on a place, topping with the tuna and avocado mixture. Drizzle dressing over the salad.

Chicken Breast with Avocado Salsa

Chicken Breast with Avocado Salsa

Adapted from: PARADE | April 2008


Yield: 2 servings

Ingredients:

2 skinless and boneless chicken breast halves (about 4 oz. each)
Juice of 1 lemon
1/4 cup extra-virgin olive oil
3-4 garlic cloves
Salt and freshly ground black pepper, to taste
Green Leaf Lettuce

Salsa:
1 Avocado, diced
1 Medium tomato, diced
1 tbsp lime juice
2 tbsp chopped fresh parsley

1 Tbsp chopped fresh parsley leaves, for garnish


Preparation:

Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.

Remove the chicken from the marinade, then grill until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.

Slice each breast into 1/2-inch slices on the diagonal and reform on a bed of lettuce; top with the salsa. Sprinkle with parsley. Serve immediately.

Salsa:

Toss avocado in a bowl with lime juice. Fold in tomato and parsley. Salt and Pepper to taste.

Chocolate Peanut Butter Cup Cupcakes

Chocolate Peanut Butter Cupcakes

Adapted from Annie's Eats

Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
5 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
2 tbsp white chocolate liquor

1 cup semi sweet chocolate chips (optional)

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
31/2 cups confectioners' sugar
1/4 whipping cream
4 tbsp baileys irish cream



Preparation:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners' sugar, peanut butter, butter, white chocolate liquor, and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24); insert 4-5 chocolate chip morsels into each ball and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipping cream and baileys until smooth and fluffy. Frost cooled cupcakes as desired.

Top each cupcake with a peanut butter cup.

Grilled Tri-Tip Roast with Tequila Marinade

Grilled Tri-Tip Roast with Tequila Marinade
Adapted from Bon Appétit | June 2000

Yield: Makes 8 servings

Ingredients:

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed

Preparation:

Whisk first 9 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.

Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain.

Served with grilled Bell Peppers

Red Wine Balsamic Grilled Pork Chops with Potato Risotto

I originally planned on cooking this dish with chicken... then a good friend mentioned that I always cook chicken. Maybe I do.. Okay, I do.

I have to say that the red wine marinade pairs very nicely with the pork. Creamy risotto style potatoes are a fantastic compliment.

Red Wine Balsamic Grilled Pork Chops

Ingredients:

4-5 boneless, thick cut (approx 1 inch) pork chops
1 Tbsp olive oil
2-3 chopped shallots
1 Tbsp honey
1 clove garlic, minced
1/4 c. balsamic vinegar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
Juice of 1/2 a sweet lemon (or orange)
1 tsp kosher salt
1 tsp dried thyme
1/2 tsp cracked black pepper

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and honey. Sauté until shallots are golden, about 6 minutes. Mix in wine and remaining ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.

Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 2 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.

Prepare grill (medium heat) and brush with olive oil. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F. Cook untouched until nice grill marks form, about 5 minutes each side.

Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes.

Spoon some sauce over cooked chops. Top with fresh chopped parsley or thyme.

Potato "Risotto"

Adapted from Bon Appétit | February 2010

Potatoes are finely cut into small cubes, then cooked risotto-style.
Yield: 6 servings

Ingredients:
1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1 tablespoon finely chopped fresh thyme


Preparation:

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

Parmesan Chicken Burgers with Basil Mayonnaise

Tired of the same ol' burger? This chicken burger is definitely a twist on the traditional beef burger. The Gouda cheese and Basil Mayonnaise add remarkable flavor.

Parmesan Chicken Burgers with Basil Mayonnaise

Adapted from Bon Appétit | August 2007

For tender burgers, gently combine and shape the chicken mixture.

Yield: Makes 4 servings

Ingredients:

Olive oil (for brushing)

Mayo:
1 cup light mayonnaise
1 1/4 cups chopped fresh basil plus 8 large leaves, divided
2 tablespoons chopped drained capers or dill pickle plus 1 1/2 tablespoons brine from jar
2 green onions, finely chopped

Burger:
1 1/4 pounds ground chicken
1/3 cup Italian bread crumbs
1/4 cup finely grated Parmesan cheese
4 slices Gouda cheese
4 Ciabatta rolls
4 1/3-inch-thick slices from large red or orange heirloom tomato (Also try the marinated roasted tomatoes found at most Grocery store olive bars if heirloom tomatoes are unavailable)
Green leaf lettuce

Preparation:

Brush grill with oil; prepare barbecue (medium heat).

Mix mayonnaise, 1 cup chopped basil, capers, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken, bread crumbs, Parmesan cheese, and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill rolls until crisp and golden, about 1 minute. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side. Top with cheese during last minute of grilling.

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, a lettuce leaf, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

Cheesecake Chocolate Muffins

Imitation is the best form of flattery right?

Several years ago a local coffee shop used to sell a muffin very similar to these and I'd get one every time I stopped in. I'm not sure if I went for the muffin or the coffee. Actually, knowing me... it was probably the muffin.

After a few hours of pondering how to put together the best combination.. this was the result.. My only suggestion.. Let them cool before trying to eat one or you'll burn your mouth like I did.

Cheesecake Chocolate Muffins

Adapted from David Lebovitz

Yield: 24 Muffins

Ingredients:

Filling:
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/4 tsp almond extract
1/3 cup miniature chocolate chips (not full size*)

Muffins:
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 cups (12 oz) packed light brown sugar
1/2 teaspoon instant espresso powder
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sour cream
1 1/3 cups water
1/2 cup butter, melted and slightly cooled
1 tsp vanilla extract


Preparation:

Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.

To prepare the filling
In a medium bowl, beat together cream cheese, sugar and salt until smooth. Beat in egg whites, sour cream, and almond extract. Stir in chocolate chips and set aside.

To prepare the muffins:
In a large bowl, whisk together sugar, salt, flour, cocoa powder, espresso powder, and baking soda. In another bowl, mix together sour cream, water, butter and vanilla. Add wet ingredients to the dry, stir together until just combined and no streaks of flour remain.

Divide muffin batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture

Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.
Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.

*Full-sized chocolate chips will sink to the bottom of the muffins, while miniature chips will remain suspended in the cream cheese center.