This recipe is my sister's wonderful sangria that is great with Tex-Mex on a hot summer night.
¼ cup brandy
½ cup orange juice
Bottle of either white wine or red wine
½ cup sparkling wine or sparkling water
Fresh mint springs
Juice of 1/2 a lime
1 avocado seeded and scooped out of skin
2 Tbs roasted and charred Roma tomatoes diced
1 ea Serrano pepper roasted seeded and diced
1 Tbs medium dice red onions
1 tsp chopped cilantro
coarse ground salt to taste (sea salt is better)
Note: I found this comment online. "This is by far the best guacamole I've ever had. I asked our waiter about it and he said for the roasted tomatoes + Serrano peppers, you chop up 10 tomatoes to 1 Serrano pepper and roast it over a fire. Then use that mixture for the 1/2 cup of chopped tomatoes in the recipe. Alternatively, I assume you could use 1 tomato and 1/10 pepper...if you want to figure out what that is."
2 cups frozen whole kernel corn, cooked
3 firm tomatoes diced (if you prefer you can also peel and seed, but I prefer not too)
1 cup fresh cilantro, chopped
2 to 4 fresh jalapenos, finely chopped (if you prefer you can also seed the peppers)
½ cup chopped onion, either a sweet yellow such as 1015 or purple onion
2-3 cloves of garlic, finely chopped
¼ cup fresh lime juice
Salt to taste
Freshly ground pepper to taste
3 avocadoes, peeled, pitted and diced
Combine all ingredients except for the avocadoes, cover and chill for a few hours. Before serving, toss in the avocadoes. Be sure not to cut up the avocadoes until right before you get ready to serve the salsa. Serve with tortilla chips.
LINDA’S GOURMET DEVILED EGGS
This is a new spin on an old recipe.
6 to 8 eggs, hard-boiled
1/3 cup mayonnaise or Ranch Dressing or mix of both of these
1 teaspoon horseradish
1 teaspoon Balsamic Vinegar
1 teaspoon stone ground Dijon Mustard
½ teaspoon Kosher Salt
½ teaspoon freshly ground pepper, black or white or both
-Add 3 to 4 pieces fried bacon crumbled. Add some to mixture and saving a little to top on the eggs.
-Add 3 or 4 green onions finely chopped. Add some to mixture and saving a little to top on the eggs.
-Add a little black caviar on top.
Cut eggs lengthwise and remove yolks; mash yolks with remaining ingredients. Refill into egg whites and sprinkle with paprika. Chill and serve.
My neighbor and friend, Barbra Fox, made this for one of our Rockport Herb & Rose Study Group's meetings. Very good! Great dish to take to a pot-luck dinner!
1 bunch green onions, chopped
½ cup toasted slivered almonds
1 pint strawberries, hulled and sliced
¼ cup chopped fresh dill
Toss spinach, green onions, almonds, strawberries and dill in a salad bowl and just before serving pour dressing over salad and toss.
TOASTED ALMOND AND CITRUS QUINOA
People who aren’t crazy about the texture of whole grains may delight in quinoa. Its tiny round grains have a slight flavor that can be described as “vegetable caviar.” Quinoa has a bland but pleasant flavor that is enhanced by the addition of flavorful broth or other ingredients. One half-cup serving contains 3.5 g of fiber.
1 cup uncooked quinoa
1 1/2 cups cold, fresh water, broth, or stock
1/4 teaspoon salt (if unsalted broth is used)
2 tablespoons lemon juice
1 tablespoon cold-pressed olive oil
1/2 teaspoon organic lemon zest
1 teaspoon organic orange zest
3/4 cup parsley, chopped
3 chopped scallions, including green tops
1/4 cup toasted, slivered almonds with skin
Rinse the quinoa in cold water until it’s no longer sudsy. Drain well through a strainer. (Depending on whether you buy your quinoa packaged or in bulk, it may have been pre-rinsed, but it’s best to rinse anyway, because unless the bitter saponin that coats the grain has been thoroughly removed, your recipe will be ruined.)
In a 1-quart pan, bring the water to a boil. Stir in the quinoa and salt. Reduce the heat to low/medium; cover and cook for 15 minutes. Remove the lid and quickly boil off any remaining liquid. Scrape the grain into a serving dish. In a small bowl, whisk together the lemon juice, oil, and zests and stir in the remaining ingredients. Add the mixture to the cooled quinoa, stir, and serve chilled or at room temperature.
Cook Time: 20 min
Serves: 12 servings
- 1 (9-ounce) package frozen sugar snap peas
- 1 (16-ounce) package orzo, cooked and drained (can substitute with rice)
- 1 cup water chestnuts, drained and chopped
- 3 cups diced cooked chicken (store-cooked rotisserie chicken is good)
- 3 green onions, chopped
- 1 medium red bell pepper, diced
- 1/2 cup vegetable oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons hoisin sauce
- 1 (2-ounce) package slivered almonds, toasted (1/2 cup)
- Used both fresh sugar snap peas and fresh snow peas; can add celery, carrots, asparagus, edamame, fresh spinach, 8 oz of mushrooms, etc.
- Doubled the green onions.
- Added two cloves of minced garlic.
- Added spicy stir fry sauce along with the hoisin sauce in equal amounts.
- Doubled the dressing recipe and added 1 tablespoon each of sesame oil and chili oil; substitute mayo for the oil
- Grated ginger and red pepper flakes
- Substituted unsalted peanuts for the almonds.
- Added finely chopped jalapeño to the dish.
- Added freshly chopped cilantro right before serving.
- Cucumber instead of water chestnuts
- Can substitute rice or quinoa for orzo.
Also when I made the above quino, I added fresh oranges and a balsamic vinaigrette for more flavor!