These recipes were contributed by Kathy Dickey, a North Ellis County resident, and originally appeared in the North Ellis County June 2016 issue.
Guacamole
- 1/2 onion, chopped
- 1 tomato, chopped
- 1/2 jalapeño pepper, chopped
- 1 handful cilantro, chopped
- 2 avocadoes, mashed
- Salt, to taste
- Mix first 5 ingredients thoroughly. Add salt and combine.
Hot Sauce
- 1/2 small onion, chopped
- 1 jalapeño pepper, chopped
- 2 cloves garlic, chopped
- 1 28-oz. can tomatoes
- 2 tsp. parsley
- 1/4 Tbsp. cumin
- 2 tsp. seasoned pepper
- 60 drops wine vinegar (your choice of red or white)
- Salt, to taste
- Add first 8 ingredients to a blender. Pulse; add salt to taste.
Curried Butternut Squash and Pear Soup
Recipe courtesy of allrecipes.com.
- 2 lb. butternut squash
- 3 Tbsp. unsalted butter (Use real butter instead of margarine or olive oil.)
- 1 onion, diced
- 2 cloves garlic
- 2 tsp. ginger root
- 1 tsp. curry powder
- 1 tsp. salt
- 4 cups chicken broth
- 2 large sweet Bartlett pears
- 1/2 cup half-and-half (optional)
- Roast butternut squash 45 minutes to an hour, until soft.
- In a soup pot, melt butter. Stir in onion, garlic, ginger, curry powder and salt. Cook about 10 minutes, until mixture is tender.
- Pour broth into the pot and bring to a boil. Add squash and pears; simmer about 30 minutes, until pears are tender.
- Pour soup into a blender and puree in batches until smooth. Add half-and-half, if desired.
Chicken Noodle Vegetable Soup
- 1 whole chicken
- Basil, to taste
- Tarragon, to taste
- Salt and pepper, to taste
- Chicken stock, to taste
- 1 10-oz. bag mixed vegetables
- 1 12-oz. pkg. egg noodles
- In a pot, boil chicken for 1 hour. Mix in spices, including any other preferred spices, if desired. Add chicken stock for additional flavor.
- In a pan, cook vegetables and noodles for 10 minutes.
- Remove chicken from pot; debone and shred. Add back to pot.
- Add cooked vegetables and noodles to pot; stir and serve.
Cheeseballs
- 1 8-oz. pkg. cream cheese, softened
- 1 8-oz. pkg. shredded cheese, softened
- 1 8-oz. can pineapple in heavy syrup
- 1 pkg. pecan pieces
- Mix cream cheese, shredded cheese and pineapple; form mixture into balls.
- Roll cheeseballs over pecan pieces.
Quick Breakfast Smoothie
- 1 cup almond milk (plain or vanilla)
- 1 scoop protein powder
- 1 cup Greek yogurt
- 1/2 cup fruit of choice (fresh or frozen)
- Add all ingredients to a blender; mix until smooth. Pour into a cup and enjoy.
Light and Tasty Summer Salad
Use the amount of each ingredient you feel you need for the number of people you are serving.
- Mixed lettuce, to taste
- Sun dried tomatoes, to taste
- Broccoli, to taste
- Carrots, to taste
- Antioxidant trail mix, to taste
- Mexican shredded cheese, to taste
- Parmesan cheese, to taste
- Feta cheese, to taste
- Chicken, cooked and shredded (optional)
- Dressing of your choice
- Toss all ingredients together; add chicken for a more filling salad.
- Add dressing and serve.
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