Wednesday, April 27, 2011

Basil Mango Pico De Gallo

I came across a recipe for Mango Pico De Gallo on a great site called
Our Best Bites and just had to try it. Using mangoes instead of tomatoes is a very unique twist on the typical Pico De Gallo and it was really delicious. But I cant just leave well enough alone, inspiration set in and I made it again with my own twist...basil...because everything tastes better with basil!...Give them both a try...very easy and very delicious!

1 large mango, finely cubed
1/4 of a red onion, finely chopped
1/4 cup basil leaves, finely chopped
2 cloves garlic, minced
juice of 1 lime
grated zest of 1 lime
1 tbsp olive oil
pinch of kosher salt, or more to your taste

-add all ingredients to a small serving bowl and gently stir together until well combined
-allow to sit for about 15 minutes, so that flavours can meld
-serve as a dip with tortilla chips

*makes about 1-1/2 cups

Chocolate Chippers....very yummy cookies!

*this post has moved, please follow the link to visit my new blog and see this recipe

Tuesday, April 19, 2011

Orange Scented Amaretti Cookies

Amaretti are fabulous little italian cookies, almond flavoured and perfect with an espresso or cappucino. The great thing about them is that they are very easy to make...the hardest part is waiting 3 hours to actually bake them. My favourite kind of amaretto is crunchy on the outside and chewy on the inside, and this is what this recipe with produce, at least for the first few hours. But even once they have hardened they are still delicious and will keep very well in a closed container.

1 lb whole, shelled, raw almonds (about 2 cups)
1 cup white sugar
2 egg whites
1/2 tsp almond extract
1/8 tsp orange extract
1 tbsp orange zest
1 tbsp icing sugar for dusting

-in a food processor process almonds and sugar until almonds are finely ground and well mixed with the sugar
-in a small mixing bowl beat egg whites until stiff peaks form
-add the extracts and orange zest and beat a few seconds longer
-gently fold the almond mixture  into the egg mixture until  well combined
-line cookie sheets with parchment paper
-drop teaspoonfuls of mixture onto cookie sheets, keeping about 2" apart (you can also roll the teaspoonfuls in your hands to form small balls, for a rounder cookie)
-dust cookies with icing sugar, then set  sheets aside to dry for about 3 hours, at room temperature
-after 3 hours preheat oven to 300F
-bake cookies for about 20-23 minutes
-immediately transfer to a wire rack to cool

* makes about 36

Friday, April 15, 2011

The Angry Chef Garlicky Pepper Chicken....a fabulous recipe

Here is a link to a great recipe I found while surfin the web with StumbleUpon....check it out, give it a try and let me know what you think!

Garlicky Lemon Pepper Chicken

Wednesday, April 13, 2011

Chop Chop Gaucamole with Fresh Basil

I am in love with guacamole! I didn't use to be...the greenish blob that often arrived at many restaurants was just not that appealing to me and so I simply pushed it aside without even trying it. But on a trip to Mexico a few years ago I was served a colourful, chunky guacamole that was so fresh looking I had to try it. It won me over and  since then I have tried many a recipe, eventually coming up with my own favourite interpretation...the secret is in the basil...give it a try! 

*an original recipe by Mary Follo

2 tomatoes
2 cloves garlic, minced
1 tbsp finely chopped red onion (optional)
juice of 1/2 a lime
1 tbsp lemon juice
3 tbsp olive oil
2 ripe avocados
6 fresh basil leaves, finely chopped
good pinch kosher salt
freshly ground black pepper to taste

-finely chop tomatoes and add to a  medium serving bowl
-add minced garlic, onion, lime and lemon juice and olive oil
-cut avocados in half, remove pit, scoop out flesh, dice it and add it to the bowl
-add basil, salt and pepper and gently mix together with a spoon to blend ingredients well
-taste and adjust seasoning if needed, cover with seran wrap and refrigerate for 30 minutes to allow flavours to meld
-serve with tortilla chips of choice and enjoy!

*here's another  great use for this guacamole:  cut a  fresh croissant in half and spoon some guacamole on it...enjoy it as a delicious lunch sandwich!

*makes about 2 1/2 cups
*serves 8+ 

Tuesday, April 5, 2011