avocado pineapple salad

 

Avocado/Pineapple Salad

This will be your go to salad all year around.

Course Salad, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Total Time 15 minutes
Author Deborah Chapman

Ingredients

  • 1 avocado
  • 1 cup fresh ripe pineapple cubed 1/4 inch
  • 12 Kalamata pitted olives sliced in half
  • 12 grape tomatoes halved
  • 1/2 purple onion chopped
  • 3-4 tsp organic cilantro chopped
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest optional
  • 1 garlic clove chopped
  • 1/2-1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1-3 drops habanero hot sauce

Recipe Notes

In a large bowl add all the ingredients except the avocado, salt, pepper and the habanero sauce.  Mix the ingredients with spatula,  slice open the avocado vertically and remove pit place both avocado face down and cut about 1/4 inch cubes.  

Place in a separate bowl and squeeze the fresh lemon over the avocado and mix gently with a spatula add the avocado to the other ingredients and then add the salt, pepper and habanero sauce, gently mix,  being careful  not to break up the avocado cubes and refrigerate for 30 minutes so the flavors will marinate and enjoy immediately. 

This is my favorite salad I enjoy it all year round with minor changes.  

*use as many organic product as possible.

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Martini Guacamole

 

Martini Guacamole

Course Appetizer, Snack
Cuisine Mexican
Prep Time 15 minutes
Total Time 20 minutes
Servings 2
Author Deborah Chapman

Ingredients

  • 1 ripe avocado
  • 1/2 fresh squeezed lemon juice
  • 1 garlic clove chopped
  • 10-12 grape tomatoes chopped or halved
  • 1/2 purple small onion chopped
  • 1-3 tsp cilantro chopped
  • 1-2 tsp lemon zest
  • 1-3 dashes habanero sauce or chile pepper seeded chopped
  • 1/2-1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Instructions


Recipe Notes

In a medium size bowl add all the ingredients except the avocado, lemon juice, salt and the pepper.  Using a spatula mix the ingredients. 

Once the ingredients are added to the bowl  you can cut open  the avocado vertically watch out for your fingers, with a twist the avocado should open and the pit should stay inside one half of the avocado, remove the pit by carefully placing a knife diagonally across the pit with a twist the pit should easily come out on to the knife.

In a separate bowl using a spoon scoop out the flesh and place in the bowl and mash with a fork leaving  some chunks for texture squeeze the lemon juice over the flesh before it browns and add it to the bowl with the other ingredients, now add the salt and pepper mix gently once incorporated place into martini glasses and enjoy.

You can add more or less habanero sauce be mindful a little goes a long way.

Serving this dish in a martini glass for your guest is so awesome.  When you have  your next get together or barbecue try serving this to your guest in a martini glass it looks so classy and elegant your guest will get a kick out it.

I make my own pita chips or you can toast sour dough bread and cut into bite size pieces, french bread is great also. 

*use as many organic ingredients as possible


Martini Guacamole
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Spicy Roasted Brussel Sprouts

 

Spicy Roasted Brussel Sprouts

Adding some red pepper flakes gives this dish that added kick.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author Deborah Chapman

Ingredients

  • 1 1 lb bag brussel sprouts
  • 2-3 tbsp olive oil, extra virgin or organic refined coconut oil melted
  • 1/2 tsp kosher salt
  • 1/4 tsp black fresh pepper
  • 2-3 tbsp shallots, chopped
  • 1/4 tsp red pepper flakes
  • 1 tsp balsamic vinegar reduction optional

Recipe Notes

Pre-heat oven to 400 degrees. 

Wash brussel sprouts and drain off excess water,  pat dry with paper towel and cut brussel sprouts in half. 

Add brussel sprouts, shallots, salt, pepper and red pepper flakes on to a sheet pan or cookie sheet add the olive oil and mix well then spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 20 minutes or until fork tender and a little crisp but not burnt. 

Drizzle the balsamic vinegar reduction and serve immediately and enjoy

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 5 minutes so they cook evenly and do not burn.

*use organic ingredients when possible


Spicy Roasted Brussel Sprouts
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Shrimp Lo Mien My Way

 

 

Shrimp Lo Mien My Way

This is such an easy and simple recipe and once you make this dish you will never want to buy take out again. You can make this dish so many ways by adding different vegetables or ingredients such as frozen green peas, shredded carrots, scramble eggs or mushrooms this is a versatile dish.
Course Main Dish, Side Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Deborah Chapman

Ingredients

  • 1 1/2 lb large or extra-large shrimps deveined I used extra-large chopped into 3 to 4 pieces
  • 1/2 tsp fresh black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated garlic
  • 1 bag lo mien in the frozen deparment at your asian fruit stand or market
  • 4 tbsp olive oil divided extra virgin
  • 1 red onion, med chopped roughly
  • 3-4 scallions chopped
  • 3 garlic cloves chopped
  • 1 cup bok choy chopped
  • 1/4 tsp red pepper flakes
  • 2 cups fresh broccoli florets blanched for 3 minutes in the iced bath
  • 3 tbsp soy sauce low sodium
  • 3 tbsp sitr fry sauce I used kikomen
  • 1-2 tsp fish sauce I used two
  • 3 tbs fresh parsley garnish

Recipe Notes

In a medium size pot bring water to a boil and salt the water.  In the mean time deveined  the shrimps rinse and let drain then season them with the next 3 ingredients and set aside in a bowl.

In a large wok or skillet on medium heat add 2 tbsp of the olive oil and add the chopped onions, scallions, bok choy and stir for about 3 minutes then add the garlic and red pepper flakes, careful not to burn the garlic stirring constantly not to let the ingredients stick to the wok, once the onions are translucent remove the ingredients and set aside in a bowl.

Add the broccoli florets to the water and boil for about 3 minutes then remove and place in a bowl of ice water to stop the cooking process.  Once cooled, drain and set aside. In the mean time add the frozen Lo mien to the boiling water and let cook for about 6 to 8 minutes until aldente'.

Once noodles are done using kitchen shears cut the lo mien into halves careful not to burn your fingers, they are long so randomly cut into halves then drain immediately and set aside.

Add to the wok the remaining 2 tbsp of the olive oil, add the deveined shrimps and cook 2-3 minutes they will continue to cook as you add the sautéed onions, garlic and bok choy, (stirring constantly) add the broccoli, the soy sauce, stir fry sauce, fish sauce and the lo mien noodles using a tong to incorporate all the ingredients.  Garnish with the fresh parsley and serve immediately or keep warm until ready to serve. the noodles.

*This dish requires constant stirring it is a quickly made dish so pay attention to the dish while in the wok, if you feel you may need to add more olive oil just so it does not stick add about 1-2 teaspoons more, you don't want the food to stick to the wok or skillet.