Foodie Friday

It Friday...and I am resisting typing the song that is in my head right now...its hard but I will succeed!!!! Today I am off, yesterday was the last day at the old job and Monday is the first day at the new job so my husband and I took the day off to just be together and have fun...Gurr du Sol dinner tonight, I am so excited!! I thought long and hard about what to share with you today, I wrestled with it really. Most of the posts have been sweets but honestly I dont make many sweets, I make a lot of chicken and Joe grills a lot, but I wasnt in the mood to share anything boring like chicken (ok chicken can be oh so delicious but if you have been eating it for 2 weeks straight it gets boring) so I decided that since we are firing up our new grill this weekend for fajitas I wanted to share my guacamole recipe with you. Not to brag or anything but I have the best guacamole recipe ever...just ask my brother there are no survivors when he is done with it! Now I will take 100% credit for this because I came up with it (which I have to say is unusal because I suck at making recipes) and now I am going to share it with you. The picture, however, is not mine because I havent made this yet for the weekend (gross leftover guac how nasty is that when it turns brown, I know your with me on that one).

Best Ever Guacamole

Servings: 10     Prep Time: 5min     Cook Time: 0min     Difficulty: Easy

 Ingredients

• 3 large ripe avocados
• container of pico de gallo 
• garlic salt to taste (probably about 1tbsp to start)
• 1 1/2 tsp lime juice

 Directions

Cut avocadoes in 1/2 and remove the insides, removing the seed. Discards the shell and the seeds.

Place all the insides of the avocadoes in a medium sized bowl and start smashing. Once the insides are are rather smooth consistancy (with chunks is ok but get all the big chunks out) add the container of pico (or as much as you want but with 3 avocadoes I usually use the whole thing and possible a little bit of another container), lime juice and garlic salt.

Mix well. Serve with tortilla chips

Note

I like my guac with a little more garlic flavor so I just keep adding until its the flavor that I want. The lime juice is to keep the avocadoes from turning brown so if you feel like you need to add more or less then go for it, it doesnt really add to much flavor.

  

So easy, so tasty and a guarenteed crowd pleaser! I hope you enjoy it as much as I am going to this weekend yay!!

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Foodie Friday

Happy Friday and Happy day before New Year's Eve!!  In honor of this party day, I have a great recipe that I tried out this Christmas that is a great appetizer for your NYE party.  Its Brie en Croute...fancy name for Brie in a puff pastry.  I love brie, I love pastry and I love this appetizer.  Its creamy and delicious so try it out and let me know how much you love it!

Holiday Brie en Croute

(A Campbells Kitchen recipe)

Servings: 12    Prep Time: 15min  Cook Time: 20min    Stand: 1hr   Thaw: 45min   Difficulty: Moderate

Ingredients

·         1 egg                                     •1/3c dried cranberries

·         1 tablespoon water              • ¼ c toasted sliced almonds

·         All-purpose flour                  •1 (13-16oz) Brie cheese round (I used an 8oz block and left the rind on, tasted great to me, the larger block will just feed more people)

·         ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

·         ½ cup apricot preserves or seedless raspberry jam

Instructions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with crackers.

**I dont do the fancy top, it tastes the same with or without it :) **

Nutrition

Calories: 393, Fat: 21g, Fiber: 1g, Protein: 13g, Sodium: 544mg

DId you love it?!  Tell me what you thought of this recipe.

Project Housewife Out!!

Foodie Friday

Since I love titles that have the same first letter of each word I have decided that every Friday is now deemed as FOOD FRIDAY! 

I love food, I love to eat, but I dont always love to cook.  I am always on the search for recipes that are quick, easy, and not too many ingredients.  Which brings me to the Friday recipe.  I have made this now so many times I cant even remember.  Anytime I go to a party they always request this by name so that has to mean its good right!  Its called Cheesy Spinach and Artichoke Dip and I found it in a magazine and this was actually an ad for Kraft so I took a leap of faith that it would be good. 

• 1 can (14oz) artichoke hearts, drained and finely chopped
• 1 pkg (10oz) frozen chopped spinach, thawed and drained
• 3/4cup grated parmesean cheese
• 3/4cup light mayonaise (I used miracle whip and helmann's and to me the helmanns tasted better but people like either variation)
• 1/2 reduced fat shredded mozzarella cheese
• 1/2 tsp garlic powder (I use more like 1 tablespoon but I love garlic so find what works best for you)

1. Heat the oven to 350F.
2. Mix all ingredients in a 9-inch quiche dish or pie plate
3. Bake 20 minutes or until heated through.
4. Serve with crackers or cut up vegetables. (I like to serve this with tollhouse flatbread crispis crackers that are either sea salt and vinegar or italian blend they are perfect)

There you have it, a delicious appetizer in 30 minutes or less with 4 steps and less than 10 ingredients!  Have fun serving this at your next gathering, and let me know how it turns out for you and if you did anything fancy or fun to spice this recipe up!

Project Housewife Out!