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Guacamole

Sunday, February 5th, 2012

We love guacamole. All of our recipes are delicious, especially the healthful one made by the world renowned chefs at Rancho La Puerta in Tecate, Baja California. Maralyn and I will back again as spa presenters, and to devour the guacamole this July. You can find the Ranch recipe on their website or in our archives.

This is the new one I will make again this weekend. It is projected that over 70 million avocados will be consumed. I like the simplicity of this recipe I received from Elizabeth Karmel.

Ingredients:

3-4 ripe avocados

1 cup tomato salsa

1/4 cup chopped fresh cilantro

Kosher salt

Method:

Cut avocados in half.

Scoop out the flesh and combine in a bowl, mashing well.Stir in the salsa, then the cilantro.

Season with salt.

Tips:

We like this creamy, chunky dip with baked pita chips. It is also delicious with cold and crispy cut vegetables. You can always spice it up with chopped onion, chipotle or chili peppers. Make a few hours or less before serving. Squeeze with lime juice and cover with plastic cling to preserve the vibrant green color.

Several drinks pair well with guacamole such as fresh lemonade, Mexican beer, a crisp white wine and, of course, margaritas.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Tags: avocados, brenda c hill, guacamole, recipes, Where and What in the World
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White Bean, Sausage and Asiago Frittata

Thursday, February 2nd, 2012

I’ve always enjoyed beans, simple, doctored, or fixed just about any way. But this recipe from Bush’s with white beans,eggs, sausage and Asiago is delicious. I have also used chopped ham instead of sausage for a variety. I hope you enjoy.

Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.

Yields: 12 servings | Serving Size: 1 square | Prep Time: 30 minutes | Cook Time: 45 minutes

INGREDIENTS:

3 cups Bush’s Cannellini or Great Northern Beans, drained*

3 cups Caramelized onion slices

3 cups Sausage, cooked and crumbled

1 qt Arugula

2 cups Asiago cheese, shredded

***

12 Eggs, large, lightly beaten

1 cup Milk or half and half

1/2 tsp Red pepper flakes

1 cup Asiago cheese, shredded

Method:

1. Combine beans, onions, sausage, arugula and cheese. Transfer to greased half hotel pan.

2. Whisk together eggs, milk and red pepper flakes. Pour over bean-sausage mixture and spread evenly.

Sprinkle with cheese.

3. Bake in 325°F conventional or 300°F convection oven for 45 minutes or until eggs are set. Let stand 15 minutes

before cutting into 12 equal pieces and serve hot.

*Other beans may be substituted including Pinto, Black, Garbanzo or Kidney.

For Individual Frittatas: In a 16-oz. casserole layer: 1/4 cup onions, 1/4 cup beans, 1/4 cup sausage, 1/4 cup arugula

and 2 Tbsp cheese. Combine 2 eggs with 2 Tbsp milk and pour over casserole. Top with 1 Tbsp cheese and bake

22–25 minutes.

White Bean, Sausage and Asiago Frittata

Create a versatile egg dish. Bush’s Best® Great Northern Bean egg and cheese casserole can be served at virtually any time of the day as a flavorful dine-in meal or a hearty take-out dish.

Source: Bush Brothers & Company