Mom's Guacamole

 

Guacamole

 

Ingredients

1. 4 ripe avocados
2. 2 bunches scallions
3. 1 1/2 tbsp lemon juice
4. 1/4 tsp salt

Directions

1. Mash avocados. Add lemon juice and salt to taste.
2. Mince scallions (white part and 1 - 2 inches of green) and stir into avocado mix
3. Chill at least 4 hours or overnight

 

Yogurt Sauce

 

Ingredients

1. 16oz plain youghert
2. 2 cloves of garlic minced
3. 2 Tb lemon juice
4. salt to taste

Directions

1. Mix together and serve. Use for up to 5 days.

Adapted from Christina's recipe

 

Moroccan Lamb

 

Ingredients

1. 4 T minced shallots
2. 1/2 t cinnamon
3. 2 t ground coriander
4. 1/2 t cayenne pepper
5. 1 t ground cumin
6. 1 t turmeric
7. Salt and pepper
8. 1 lb leg of lamb cut into stew meat
9. 4 zucchini
10. Fresh mint (for garnish)

Directions

1. Preheat oven to 350
2. brown the lamb and shallots in the spices, chop the zucchini
3. Combine all ingredients in pyrex baking dish
4. Bake for 20 minutes
5. Add mint to taste before serving

NOTES:  Serve wtih Rice Pilaf and Yogurt Sauce

Brown sugar cookies

2 sticks butter
3/4 c packed brown sugar
2 c flour

1. Preheat oven to 350 degrees
2. Cut butter and let it soften in mixing bowl
3. Mix softened butter until it is fluffy
4. Add brown sugar and mix until blended
5. Slowly add flour
6. Form balls and drop onto cookie sheet (use silpat or parchment paper)
7. Press cookies into flat shape
8. Bake 20-25 minutes

NOTES: Makes about 24 cookies

Pork Chops with Mushrooms and Thyme

2 boneless pork chops about 1/4 inch thick)
salt and pepper to taste
1 tsp extra virgin olive oil
4 scallions
1 1/2 c sliced baby bella mushrooms
1/2 c dry vermouth
1 tsp dijon mustard
1 tsp thyme

1. Season pork chops with salt and pepper
2. Place greased skillet over medium heat
3. Add pork chops and cook until cooked through and brown on both sides
4. Transfer pork to plates
5. Put oil and scallions in skillet and cook briefly
6. Add vermouth
7. Stir in mustard, thyme and any juices accumulated from the pork
8. Cook until sauce is thickened and slightly reduced
9. Spoon sauce over pork.

NOTES: This also made excellent leftovers. I served it was barley, but it would be good with any kind of grain.

Adapted from : Healthy in a Hurry

Sauteed Chicken with Oven-Roasted Grapes

1 1/2 lbs seedless red grapes
3 1/2 tbs chilled butter
4 chicken breasts

1. Preheat oven to 275 degrees
2. Wash grapes and place half on an rimmed baking sheet.
3. Bake for 1 1/2 hours, shaking baking sheet frequently so that grapes don't burn
4. Blend uncooked grapes (the other half) in a blender until very smooth.
5. Strain through a strainer collecting the juice and discarding the skins
6. Melt butter in skillet
7. Season chicken with salt and pepper
8. Add chicken to skillet with butter
9. Cook over medium-high or until golden brown
10. Add grape juice and cook 5 minutes longer or until chicken is cooked through
11. Transfer to a plate
12. Add remaining butter and add oven-roasted grapes to butter.
13. Cook grapes in butter for 1 minute.
14. Add to plate.

NOTES: I made this with pork chops and it was very good. Use boneless pork chops. This is a fun recipe, but it a bit labor intensive. Makes good leftovers.

Recipe from: Cooking 1-2-3