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Concetta and I came up with the recipe as the perfect topping for our “honest tom’s” inspired fishless tacos. While this recipe is amazing when made with fresh pineapple, it’s just about as good when using canned pineapple – and quite a bit easier!
Ingredients
1 can cubed pineapple - chopped slightly smaller (or two cups fresh pineapple)
1/2 red onion, finely chopped
1 jalepeno diced
1 lime, juiced
small handful chopped cilantro
Instructions
Combine all ingredients in bowl. Let sit in the refrigerator. Allowing it to sit before serving gives it a better flavor.
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This is my version of a guacamole recipe taken from an OLD Better Home and Gardens recipe book. There was a section for “great “game” party” recipes, meant for things like the Superbowl, etc. GREAT Guacamole Recipe! For years, I omitted the onion all together, but I think I’m going to start putting in a small amount of finely chopped red onion.
Ingredients
2 Ripe Avacados
1 tomato diced (Try to de-seed and de-juice it a bit)
3/4 tsp cumin
1/2 tsp salt (original recipe calls for 3/4tsp)
3/4 tsp Green Jalapeño Sauce
1/3 cup chopped Cilantro
1/2 small red onion, finely chopped
1 clove garlic (pressed or finely chopped)
Instructions
- Chop avocado into small squares. (I will put up a tutorial on the fast easy way to do this soon and link it)
- Add cumin, salt, Jalapeno sauce, and garlic. (you could add a touch of onion powder if desired)
- Gently mash ingredients in bowl. (do not over-mash. You are not trying to make it creamy- keep it a bit chunky)
- Add the rest of your ingredients and gently stir until uniform.
That's it! Quick, easy, delicious guacamole.
| Amount Per Serving | % Daily Value |
|---|---|
| Calories 212 (177 from fat) | |
| Total Fat 19.6g |
30% |
|
Saturated Fat 4.1g |
21% |
|
Trans Fat 0.0g |
|
| Cholesterol 0mg | 0% |
| Sodium 298mg | 12% |
| Potassium 518mg | 15% |
| Total Carbohydrates 10.2g | 3% |
|
Dietary Fiber 7.1g |
28% |
|
Sugars 1.1g |
|
| Protein 2.1g |
Notes
Serving size 117g (1/4 of recipe)
Amount Per Serving % Daily Value
Calories 212 (177 from fat)
Total Fat 19.6g
30%
Saturated Fat 4.1g
21%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 298mg 12%
Potassium 518mg 15%
Total Carbohydrates 10.2g 3%
Dietary Fiber 7.1g
28%
Sugars 1.1g
Protein 2.1g
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This recipe is quickly becoming a favorite of all my friends! The Potato Pizzette (now known as the potato pizza) from Five Points restaurant in NYC was always a MUST HAVE when my friends and I would be dining there. This little pizza is made with thinly sliced Yukon Gold potatos, fontina cheese and truffle oil. The flavors blend together beautifully! I rarely serve this for the main course. I think it’s best served as Five Points does as an appetizer. When I’m having pizza night, I’ll serve this as the first pizza. To make this pizza, i use the same pizza dough recipe that I use for the rest of my pizzas.
Ingredients
3 Cups "Better for Bread" Flour
1 Cup Whole Wheat Flour
1 Packet Yeast
2 TBSP Olive Oil
2 tsp kosher salt
1 tsp honey
1.5 Cups Water
Fontina Cheese
Yukon Gold Potato (sliced as thin as possible)
Truffle Oil
Salt, Pepper & Garlic powder to taste
Alfredo Sauce (optional, but recommended)
Instructions
Roll or toss your pizza crust. (Click to see my pizza dough recipe) If you are using alfredo, put a thin coat on the crust now. Arrange your thin slices of potato around the entire pizza. Top with shredded fontina. Drizzle a generous amount of truffle oil over the top of the pizza and top with fresh pepper, a bit of sea salt & some garlic powder. Bake in a very hot oven (I cook pizzas at about 500-550) until crust looks done and cheese is nicely melted. (usually around 6 minutes)
Notes
If you do not use the alfredo, this pizza can be a bit on the dry side, so make sure you use plenty of oil. For more tips and trick on pizza dough, visit my home made pizza recipe page.
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This recipe is compliments of Rusty’s friend who got it from her ex-husband’s family who owned a mexican restaurant. It’s a fast, easy, delicious restaurant style salsa recipe.
Ingredients
2 BIG cans hunts whole tomatoes
Jalepenos to taste
1 TBSP salt
1 TBSP Pepper
1 TBSP Oregano
1 TBSP Garlic Powder
Instructions
Put jelepenos with a little bit of tomato juice in a belnder and chop it up. Drain tomatoes, and put all ingredients in blender and blend to desired consistency.
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This is a delicious appetizer inspired by Dawn’s cousin, owner of A Little Cafe in Voorhees, NJ. I can attest to the fact that A Little Cafe has some of the BEST food you will ever have in your life. If you are in the South Jersey area, be sure to swing by and give them a try. You won’t be sorry.
Ingredients
Honey
Red Pepper Flakes
Parmigiano-Reggiano
Instructions
Combine honey & red pepper flakes to taste. Slice the Parmigiano-Reggiano cheese into "chips" nd dip them into the honey mix. That's it! Enjoy!
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So, in reality, there is actually no fig in this dish. I got the idea from LaBodega, one of the best restaurants in Kansas City. It is an amazing Tapas Bar, with the best happy hour in town (half price tapas and sangria) and the food is absolutely amazing.
The way they serve their dish is a piece of toasted bread topped with roasted red peppers, goat cheese, and a fig coulis. It’s delicious. I wasn’t too keen on making a fig coulis, so I went to the organic section of our supermarket to find a premade alternative. Since I couldn’t find any fig sauces, I ended up getting a Rasperry Pecan Jam to use as a substitute. The results were amazing! Maybe even better than the fig. (and probably healthier since there wasn’t any butter in it)
WINE PAIRING – If you make this with a fig jam or spread, Pinot Nior pairs wonderfully. The Pinot Noir I’ve used, which was perfect, was Prophecy’s 2013 Pinot Noir. The match couldn’t have been better!
Ingredients
French Bagette
"SIMPLIFY" brand Rasperry Pecan Jam (or a fig butter/jam)
Goat Cheese
Roasted Red Pepper
Instructions
- Slice the bagette on a diagonal into slices about 1/4-1/3" thick. In the oven, broil them on a cookie sheet at second to top rack for between 45 seconds and 2 minutes (until they just start to get golden) WATCH THEM CLOSE- THEY WILL BURN FAST.
- Spread a generous modest amount of goat cheese on the toasted bread.
- Top goat cheese with a small spoonful of the Rasberry Jam
- Place a thin slice of roasted pepper on top
That's it! Quick, Easy, and delicious.... Lay them out nicely on a nice plate or platter and you'll have your guests ew-ing and ahh-ing.
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This Caprese Salad is a perfect summer dish utilizing some of the season’s most delicious produce! The tomatoes and Basil are both easy to grow foods and you will really see a little bit of effort pay off big here! Cut most of the way through your tomatoes, but not all the way to make this gorgeous presentation for this light summer dish!
Ingredients
Fresh Tomato
Fresh Basil
Fresh Mozzarella
Balsamic Reduction
Olive Oil
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