Avocado Toast

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Happiness is a fresh seasonal avocado. I’ve met a few people who have mentioned they don’t like Avocado’s…those people cannot be trusted LOL. Avocados this year have been amazing so far, I’m happy it’s finally summer and I can have access to all of the avocados…if only I could get more than 2 for a reasonable price!

Avocados are a stone fruit with a creamy texture that grow in warm climates. Their potential health benefits include improving digestion, help in maintaining healthy cholesterol levels and are a very nutrient rich fruit with beneficial fats to keep you full and satiated. With an impressive list of health benefits, I don’t comprehend how anyone could say they are gross. Avocados are versatile and one of the freshest ingredients to work with in summer dishes. They make a great alternative to mayonaise and butter in many recipes, even dessert! I propose if you are one of the many people who don’t appreciate a fresh avocado, to eat least try it in this recipe listed below. Add a little salt & pepper, maybe some juice from a lime or lemon, give it a good stir and they try again. Avocados might just guac your world.

This recipe is a trend showing up on many menus around the country. I’m certain Avocado Toast is nothing new for you to get excited about. These are just (3) ways I love my avocado Toast. Do you have any suggestions of a good avocado toast pairing? Feel free to share in the comments below!

Avocado Toast with Fresh Strawberries and Balsamic Reduction:

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Mise en Place:

  • 1/2 Avocado
  • 2 Slices of Bread, Toasted (I use Whole Wheat, or English Muffins)
  • 4 Strawberries, Sliced
  • Balsamic Reduction, to drizzle on top
  • S&P, TT
  • Fresh Mint leaves, optional

Method of Prep:

  • Cut avocado in half, remove from skin and add to a bowl. Season with salt & pepper. Using a fork, mash, then spread on toast. Top with strawberries. Drizzle with a little balsamic. Top with fresh picked mint.
  • Enjoy!

Southwest Avocado Toast:

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Mise en Place:

  • 1/2 Avocado, sliced
  • 2 Slices of Bread, Toasted
  • 2 Eggs, over medium
  • 2 Tablespoons Chunky Salsa or Pico
  • S&P, TT

Method of Prep:

  • Add sliced avocado to toast. Season with S&P. Top with over medium egg. Garnish with salsa.
  • Enjoy!

Smashed Avocado with Hard Boiled Egg:

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Mise en Place:

  • 1/2 Avocado, Smashed
  • 1 hard boiled egg, sliced
  • 2 Slices bread, Toasted
  • Hot sauce, optional

Method of Prep:

  • Remove avocado from shell, mash with salt and pepper. Spread on toast. Top with Hard boiled egg. Garnish with hot sauce.
  • Enjoy!

**Not pictured: Avocado Toast with Crab dip

  • Same process as above, just top sliced avocado with fresh lump crab or a seafood crab dip.

 

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Sweet Chili & Soy Tofu Vegetable Bowl

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This is a great recipe for anyone who is also following a low carb regime. I started the keto diet for Lent, in hopes of being able to fast myself from drinking alcohol, and eating sweets. Two things that make up a large part of what I consume on a daily basis (so much for a healthy lifestyle, huh?)ย  I just did a weigh in last week and have lost 5 pounds in 1 month! That’s pretty exciting to me considering I haven’t been to the gym since early December. An unfortunate injury to my tailbone from slipping on ice a few weeks ago has kept me from being able to work out. I’m hoping the bruising will heal soon so I can get back into my fitness routine. 2018 has been off to a rocky start with my health. I started it sick with bronchitisย  for all of January into early February and then right when my strength had come back, during an early morning walk with the dog, I slipped very hard on the ice and slammed flat on my tailbone causing severe bruising which is still healing 3 weeks later. I heard rumors that the keto diet is an easy way to lose weight without having to workout. So I figured, if I cant go to the gym to lose weight, I’ll have to sacrifice some of my favorite things for 40 days to see if this diet actually works, and we’ll go from there.ย 

As you may have read, I recently adopted the pescatarian diet (Vegetarian including the source of fish or other seafood as protein) I will however still eat small bites of meat on the rare occasions like a tasting menu at work or my husband and I are at a restaurant known for their food. I’m not super strict or hardcore about this change, I just chose to eat less animal fats and focus more on healthier alternatives for personal reasons. During this change, I have been eating more vegan “meat alternatives”, a ton of seafood, lots of vegetables, berries, whole grains and soy products such as tofu. You may see a lot of tofu recipes on here but that’s because I happen to enjoy cooking and eating it.

This recipe takes my favorite Asian flavors of soy, and sweet chili sauce to coat the tofu and lay on top a bed of sauteed vegetables with garlic and sesame oil. If you enjoy Asian cuisine, I’m sure you’ll love this recipe. Feel free to substitute Chicken or another protein of your choice if Tofu isn’t your cup of tea ๐Ÿ˜‰

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Prep Time: 30 Minutes

Cook Time: 15 Minutes

Total Time: 45 Minutes

Mise En Place:

  • 1 Pack Firm Tofu (Pressed to remove liquid, cut into bite size chunks)
  • 1 bag of Frozen vegetable Medley of choice (you may use fresh vegetables if you prefer)
  • 1 Tablespoon Sesame Oil
  • 1 Cup Raw Spinach
  • 2 Cloves Garlic, minced
  • S&P, TT

For the Sauce:

  • 1/3 Cup Soy Sauce
  • 1/3 Cup Sweet Chili Sauce ( I used Mae Ploy)
  • 1/3 Cup Honey

Method of Prep:

  • In a saute pan over medium high heat, generously oil pan with vegetable oil. Add in tofu cubes and sear on each side 4 minutes or until golden brown all around.
  • As tofu is cooking, in a small sauce pot, whisk together all ingredients for sauce over medium heat until well combined. Bring to a boil and adjust heat to low. Allow liquid to simmer and reduce for 20 minutes. Taste and adjust to your liking. Remove from heat and set aside.
  • Once tofu is browned on all sides, remove from pan and place on a plate lined with a paper towel to soak up the oil.
  • Using the same saute pan, over medium heat, oil the pan again then add frozen veggies and minced garlic. Season with salt and pepper. Saute until hot and vegetables are cooked through. Finish with sesame oil.
  • Dump vegetables into serving bowl. Top with spinach, allowing the steam from hot vegetables to lightly cook the spinach. Stir to combine.
  • Place saute pan back over medium heat, add in tofu and half the sweet chili sauce. Toss together until tofu is well coated and hot again. Pour onto bed of vegetables and spinach. Serve immediately. (Add extra sauce if you choose)
  • Enjoy! *Can Also be served with rice

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Buffalo Tofu

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Hot sauce is one of my beloved addition to food. I like the added heat it gives the meal furthermore, the acidity from the vinegar based condiment gives the flavor an extra pop.

My love for Buffalo sauce has expanded beyond the chicken wing. Now that I have cut meat from my diet, I have begun experimenting more with vegetarian and vegan friendly alternatives for protein. I’ve always enjoyed Tofu, yet for some folks, these bean curd blocks can be an acquired taste.

I’ve tossed buffalo in vegetables such as cauliflower and the outcome was still delicious! I wasn’t sure what to expect when using Tofu, but the conclusion showed fine results. This recipe combines my love for both blue cheese and hot sauce. Only change from the classic buffalo wing is I am using vegetarian friendly proteins ๐Ÿ™‚ Omnivores, please feel free to still use this recipe with the protein of your choice ๐Ÿ˜‰

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Mise En Place:

  • (1) Package Firm Tofu
  • Buffalo Sauce
  • (1) Cup Broccoli, Roasted
  • (2) Tablespoons Blue Cheese Dressing
  • (1) Tablespoon Almond Milk
  • S&P, TT
  • Evoo

Method Of Prep:

  • Drain liquid from the Tofu package and press for 30 minutes or until moisture has been released (Place block in between 2 kitchen towels to soak up excess liquid. Place a bowl or something heavy on top to “press” the moisture out of the tofu.)
  • Cut up broccoli into bite size florets. Toss in 1 Tablespoon of EVOO and season with salt and pepper until well coated. Place in the oven on a baking sheet at 350 degrees for 20-30 minutes or until broccoli is well roasted. (You’re looking for lightly blackened edges)
  • Cut Tofu into size & shapes of your choice (cubes or planks). Season both sides with Salt & Pepper.
  • Heat up a large skillet over medium high heat. Add 2 Tablespoons of EVOO to pan. Place enough Tofu to cover the skillet. Sear for 4 minutes or until golden brown. Turn over and sear an additional 4 minutes. Continue for all sides of the Tofu (4 total, no including the front & back edges)
  • Allow tofu to rest on top of (2) paper towels to soak up oil.
  • Once broccoli is roasted, toss in blue cheese sauce.
  • Once Tofu is all roasted, toss in Buffalo sauce to coat.
  • Serve & enjoy!

Buffalo Sauce:

  • (5) Tablespoons Butter
  • (3) Ounces Hot Sauce

 

  • Melt butter in a sauce pot over medium low heat. Whisk in hot sauce until well incorporated. (If sauce begins to break, pull off of the heat, continue whisking until blended)

Blue Cheese Sauce:

  • Mix ingredients together in a bowl until well blended. (Add more milk for a thinner sauce, more dressing for thicker)

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Homemade Fajita Seasoning

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I’ve been in the hospitality industry for over 10 years now. I started in the back of the house ( kitchen) as a line cook and moved my way into the front of the house (dining room) as a banquet captain where I continue to grow in my career as a hospitality professional.

As a Chef, the greatest question I was asked, was what’s your favorite thing to cook? ย I’ve always had a passion for ethnic cuisine particularly Indian and Thai. I’ve become proficient in learning to cook the above regions, however those styles of food require a great deal more prep time, and ingredients into each dish. Leading to the decision of looking for a meal to prepare in 30 minutes or less, i.e Tacos.

I would say at least 70% of my diet revolves around tacos, chips & salsa (Tex-Mex) followed by the other 30% of rice based dishes in Indian, Thai and even Chinese cuisine given the time and cash money needed to prepare the more complicated recipes. I’ve always said the ways to my heart are as follows: 1.) Buy me tacos 2.) Make me tacos 3.) Be tacos. I guess you could say I’m basic! My all time favorite taco would have to be blackened Mahi Mahi but seems that I live in Ohio and can’t get the good fresh Mahi I was spoiled with having access to in South Florida, I’m going to settle with Skirt Steak tacos, which lead me to this recipe of {Steak} fajitas. I’m a firm believer that the best food is made from the ingredients that go into the dish starting with the seasonings. I’ve developed a recipe for a [common] fajita seasoning to first rub onto your steak and let sit for a minimum of 1 hour before grilling and making into a taco. Please feel free to adjust the measurements to your liking, I went a little heavier on cumin & paprika based on my taste liking. I find the best way to test your seasoning before rubbing it onto the final product is to take a very tiny spoonful to taste. From there you should be able to decide what you may need to add more of.

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Mise en Place:

  • 1 LB Skirt Steak
  • Tortillas of choice
  • Fajita toppings of Choice (Sour Cream, Shredded Cheese, Diced Tomatoes, Guacamole, etc
  • 1 Lime, cut into wedges
  • 1 Teaspoon Olive Oil

For the Seasoning:

  • 1/4 Teaspoon Cayenne
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Black Pepper
  • 1 1/2 Teaspoons Hungarian Paprika (Smoked works wells too!)
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Tablespoon Salt
  • 1 Tablespoon Cumin

Chimichurri Sauce:

  • 1/2 Bundle Cilantro removed from the stems
  • 2 Garlic Cloves
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Cup Olive Oil
  • S&P, TT

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Method of Prep:

  • Mix all spices into a small bowl until well incorporated. Taste and adjust if needed.
  • Place raw skirt steak into a large bowl. Rub well with seasoning mix on both sides. cover and chill in refrigerator for a minimum of 1 hour up to 1 day.
  • For the Sauce:ย Add all ingredients into a vita mix (blender) and blend until mixed well, approximately 2 minutes on a lower speed, Set aside.
  • Add olive oil into bowl and rub over coated steak.
  • Toss steak onto a hot grill or sear in a pan over medium heat for 3 minutes on each side.
  • Allow meat to rest on a cutting board for 5 minutes before slicing.
  • Cut across the grain and serve in flour or corn tortilla shells. Add toppings of choice and garnish with chimichurri sauce.
  • Enjoy!

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Apple Butter

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Autumn, the years last loveliest smile. Were already half way through the season but it really hasn’t felt much like fall here in N.E Ohio in the last month with the unusually warmer weather we’ve been having, hey I’m not complaining though!ย  This week, the temperature finally started to dip back into the lower 60s with heavy clouds and even a little rain fall here and there. The crisp air is comforting as I warm up around a fire pit with a hot hazelnut latte from Starbucks in my hand and watch as the wind throws the leaves onto the ground. The sound of leaves crushing beneath my brown leather boots is a lovely reminder that its okay to let things go and to just breathe and have patience for whats to come in the near future.

I didn’t have much opportunity this fall to work with the seasonal produce. I finally made time to swing by my favorite fruit stand up near my Grandparents home in Port Clinton and grabbed a heavy bag of the best looking Gala apples a girl could pick. The first thing that came to my mind that I haven’t made before in the past was Apple butter. Of course I made apple pie as well, however that recipe is one everyone should already have.

This smooth, puree that spreads better than butter is super easy to make and goes great on pancakes or even a piece of toast. Heck, it’s even good enough to eat it off a spoon like peanut butter! However you choose to enjoy it, this recipe is worth making. If you’re looking for gift ideas to your friends and family for the holidays, which are just around the corner, why not make a large batch and can it up in a fun gift basket with pancake mix and other breakfast essentials; Just a fun idea!

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Prep Time: 20 Minutes

Total Time: 50 Minutes

Yield: Makes 4, 8oz Jars

Mise en place:

-8 Gala Apples, peeled, cut in medium chunks, seeds removed

-1 Cup Apple Cider

-1 1/2 Cups Granulated Sugar, divided

-3/4 Teaspoon Ground Cinnamon

-1/4 Teaspoon Allspice

Method of Prep:

-Bring apples, cider and 1/2 cup sugar to a boil in a dutch oven over high heat. Cover leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid had evaporated; Stir every 5 minutes.

-Process cooked apples and cooking liquid in a blender until smooth. Return mixture to dutch oven. Stir in cinnamon, allspice and remaining 1 cup of sugar. Bring to a boil over medium heat.

-Reduce heat to low and simmer, uncovered stirring often, 15 minutes or until thickened.

-Cool about 45 minutes. Spoon into airtight containers and refrigerate up to 2 months or freeze up to 6 months.

**Mix in 3 Tablespoons of Pumpkin puree to make a pumpkin apple butter!

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