Holy Guacamole!

Don't faint, guys. I know. MISSY is posting something about cooking? But you can ask mom. I made this last night and it was actually really really good.

1 ripe avocado
1 small lemon
1 thingy of garlic (the littlest unit of garlic. I dont know what its called haha. a clove maybe?)
1/4 of a small white onion
1 splash or two of Black Bean And Corn salsa
1 palmful of grated cheese
Salt to taste

Peel and mash the avocado in a small bowl. Chop the onion and the garlic and add to the mashed avocado. Squeeze both halves of the lemon into the bowl. Add as much or as little of the black bean and corn salsa as you'd like. I used maybe 1/3 cup and I liked it. I used Mexican Blend grated cheese, but I presume it would be tasty no matter what. Open up a bag of tortilla chips, and enjoy!

Chicken Tortilla Soup

I'm feeling a little lazy today. Don't feel like typing all this out. Even though its really not much. So, I really hope you can see the picture well. Kira, I think you'd like this.
I got this recipe in something in the mail once years ago. I think before I got married. However last night was the first time I've made it. I quite liked it. The spice of the soup kind of depends on the spice of your salsa. I didn't have onion so I used green onion. Yup. That's all for today. :)


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Zuppa Toscana

If you like Olive Garden's Zuppa Toscana then boy are you gonna be happy about this post. I've only had it from Olive Garden once but i say this soup is just as good as what you get in the restaurant. I made this the other night and we all enjoyed it. Gavin will eat anything but I don't think that diminishes how much he enjoyed this. Jer doesn't love Olive Garden but loves this soup. I love this soup. Avery ate it. Which, if you know her, is an accomplishment. She's not necessarily picky, she just doesn't eat much. Anyway, on the the recipe.

Zuppa Toscana

6 c water
6 chicken bouillon cubes (I suspect that 6 c chicken broth would work)
2 large potatoes sliced, or diced
1 lb Italian sausage
1 onion
2 cloves garlic
6 slices bacon
2 c chopped kale
1 c heavy cream

Chop veggies first in preparation to make everything easier as you go. Boil potatoes in water and bouillon until tender, about 10 minutes. Brown Italian sausage, onion and garlic. Remove from pan and drain on paper towels.
Brown bacon. Mix into the broth with the sausage.
Add chopped kale and heavy cream. Warm through but don't boil. Enjoy.

I have made this twice with ground turkey in place of the Italian sausage in an effort to make it a little healthier and because I felt like the Italian sausage was just a bit spicy. Not necessarily too spicy, just a little on the spicy side for me. Jer says, though, that he feels its a little bland without the sausage. Though its got good flavor from the chicken broth and garlic. Next time I might try half ground turkey, half Italian sausage to make us both happy. The kale adds really nicely as far as texture goes. It's one of my favorite parts of this soup.

That's about all I've got for this one. I love this soup. Let me know if anyone decides to try it out.

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Chicken Cacciatore

Here is another recipe I got from my sister in law, Kim, 5 years ago.

Chicken Cacciatore

4 frozen chicken thighs
1/2 onion chopped
1/2 tsp dried basil
1/8 tsp oregano
1/8 tsp salt
1/4 tsp garlic powder
2 Tbsp water
1 chicken bouillon cube
1 1/2 tsp sugar
1/4 green pepper sliced
1 (8 oz.) can tomato sauce
Cooked spaghetti

Combine all ingredients except pasta in a slow cooker. Cover and cook on low for 4-5 hours. Serve over pasta.

I like to use the full green pepper. It turns out kinda watery, you could probably skip the water but whatever, it's not much water.

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Quinoa and Cheese

I tried a new recipe today, one I found on Pinterest. I really liked it. Avery had one bite, but that's just her, especially at lunch time. Mom and Kristi dropped by and tried it too. They both liked it, mom even had seconds.
I followed the link I had from Pinterest and frankly it's not too clear. Then, later, I read the original link that she references and it makes much more sense. Basically this is macaroni and cheese made with quinoa instead of pasta. I personally would go for more cheese. I salted my water when I cooked the quinoa and that was all I did for spices/flavor other than adding garlic with my green beans. I used green beans cause I didn't have broccoli and I wanted something in there.
I would recommend you read both links and do it how you want, but here is the basic idea:
1.5 C. quinoa cooked
2 eggs
1 C. Milk
2 cloves garlic
1.5 C. Cheddar cheese (I had a Colby jack blend that I used, and again I would do more personally, probably 2-2.5 cups.)
Bread crumbs to top
Cook your quinoa. Lightly sauté veggie of choice with garlic. Add these 2 together. Whisk together milk and eggs then add quinoa mixture and cheese. Transfer to greased baking dish. 9x13 suggested, i used a 2 qt. dish. Top with bread crumbs if you want them. 350 for 30-35 minutes or until lightly browned.
Link I used:
http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html




Original recipe(as referenced in above link):
http://monimeals.com/meals/quinoa-mac-n-cheese/








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Location:E 200 N,Logan,United States

Cookie Fruit Salad

Kristi asked for this recipe a week ago. So, here it is, finally.
This one is pretty straightforward so I don't have any additional comments, here it is straight from the recipe.

Fruit Salad Surprise
1 1/2 c. Buttermilk
1 large pkg. instant vanilla pudding
12 oz. cool whip thawed (ok I lied, I found the 12 oz. size at Lee's but not Smith's. just FYI)
1 can mandarin oranges, drained
1 can tidbit/chunk pineapple, drained
2 c. Apples, sliced
2 c. Grapes (lied again, oops, I like to cut them up)
1 pkg. fudge striped shortbread cookies, crushed

Drain all fruit and mix together in large bowl. Before serving add cookies and bananas.*
You can omit unwanted fruit and add whatever fruit is in season such as raspberries, strawberries, peaches, nectarines etc.
-Barbara Raymond

I, Brittny, have no idea who Barbara Raymond is, but it's on my recipe so I thought I'd include it.
Ok as far as the * goes, I kind of think it worked better to mix together the buttermilk, pudding mix and cool whip first then add the fruit, but not a big deal. Also, when to add the cookies depends on how crunchy or soft you like them. I had leftovers of this the next day and the cookie was softer but still had some crunch so you can add it hours before eating or right before.

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Japanese or Oriental Salad

As per Kristi's request:
Japanese or Oriental Salad
2 chicken breasts, cooked and diced (or as much canned chicken as you want)
2 Tbsp sesame seeds, toasted (I don't think I've ever added these)
1 small pkg of slivered almonds
1 small head of cabbage
1 pkg chicken top ramen (break up noodles, but do not cook)
2 green onions
Mix the above together and prepare dressing.
1 pkg seasoning mix in top ramen
1 Tbsp sugar
1/2 oil
1 tsp accent
1 tsp pepper
3 Tbsp vinegar
Mix together and pour over chicken mixture. Refrigerate 5-6 hours.
My recipe actually says to blend the dressing together. I've always just mixed it by hand, I've never tried to blend it in a blender, never really caught that before actually. I don't think you need to blend it though. Also, tonight I made this and decided to add a can of mandarin oranges. I would definitely do that again. So, that's all. :)
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