- DELICIOUS PEACH AVOCADO SALAD
- delicious, quick, healthy
the avocado is one seriously healthy fruit. Check out all the benefits here .
The above salad utilizes the health benefits of avocados, walnuts, peaches, romaine lettuce, and tomatoes.
1 head of romaine lettuce
5 wedges of canned peach
1 ripe avocado
Marshalls Creek Spices Walnuts
1 plump tomato
1. Take the romaine lettuce out of the packaging. Cut the very tip
off of the head of lettuce – the first half inch at the opposite end of
the stem. Then cut through the head, lengthwise, rotate the head 90
degrees and cut lengthwise again. Then cut the head, starting from the
end opposite the stem, and cut width-wise, every inch or so.
2. check this link out to learn an easy way to clean, peel, and cut an avocado
3. dice up the tomato and open up the can of peaches.
4. toss the walnuts, avocados, tomato, walnuts and peaches together
in a bowl with romaine lettuce, and add your favorite lemon vinaigrette.
If you’re up for making your own dressing, here’s a quick recipe i
whipped up or this salad.
- 2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
- Coarse salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 1/2 tablespoons sugar
- 1 teaspoon oregano
combine all the ingredients in a bowl or jar, and shake/mix vigorously to incorporate all of the ingredients.
Pignoli Nuts Avocado And Roasted Red Pepper SaladAs you may have heard, Pignoli nuts a.k.a. Pine nuts are the new craze in health.
well I decided to make a delicious and healthy salad using these little miracle nuts
1. clean the avocado, following these quick and easy steps
2. take the roasted red peppers out of the jar and cut them into 1/2 inch wide strips.
3. unwrap the red cabbage and slice it into thin strips as seen in the picture above.
4. add the avocado, 2 oz of pignoli nuts, a handful of the roasted
red pepper, and the red cabbage in a bowl of mesclun greens. toss and
add this homemade balsamic vinaigrette – found at foodnetwork.com
cooked babyback pork ribs, grilled Lobster Tails, Cheese&Parsley
sausage pinwheel, and the Pièce de résistance, the charred corn
This past Fourth of July the weather was perfect. We decided to break
out the grill, pick up some ribs, pinwheels, chicken, and of course,
The Ribs were fantastic, the pinwheels were delicious, and the
chicken was awesome, but the way I seasoned that corn before I put it on
the grill was INCREDIBLE! It was so delicious, in
fact, that we picked up some more cobs and made it again the next night.
A simple, yet delicious recipe, i’m going to walk you through this
step-by-step, so you can taste corn on the cob the way its meant to be
Just a Few Ingredients For this One
•Sweet Corn Cobs
•Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet
•Marshalls Creek Spices French Grey Sea Salt (Marshalls Creek Spices ground Sea Salt can be used as well)
•Marshalls Creek Spices Ground Black Pepper
•Extra Virgin Olive Oil (for that smooth, silky flavor)
Preparing the Cobs:
1. Grab your roll of aluminum foil and tear
off one sheet for each cob of corn you have. the sheets should be around
the size of a piece of regular 8 1/2 X 11 paper
2. Lets get our basting brush and extra
virgin olive oil out. Using the Brush, either pour the oil into a bowl
and dip the brush in, or pour the oil directly onto the cob and use the
brush to spread the oil all over: make sure you brush oil on the entire cob!
3. generously season the corn cobs with the Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet, and
turn the cobs to make sure the corn is completely seasoned. You can
season all the cobs of corn at once on one sheet of aluminum paper, or
season them separately, it’s up to you. I like to season my corn
separately on its own piece of aluminum foil just because that means all
the spices and oil that drip off the corn cob are still in there when
we wrap it up and throw it on the grill.
4. sprinkle the salt on, turning the cobs as you go. If you are using the French Grey Sea Salt, you can be much more generous because French Grey Sea Salt is
a Finishing Salt. It brings a burst of clean, mild salty flavor to the
table. Regular ground Sea Salt on the other hand, is much more potent
5. Using your fingers, or a pepper mill if
you have, lightly sprinkle on a pinch of salt on each side of the corn
cob (lets divide the corn cob up into three sides for this step –
sprinkle, turn, sprinkle, turn, sprinkle.) The reason we put the spices
on after the oil is because if we did it the other way around, the dry
spices might tend to slide off the dry cob rather than stick to
the oil-covered corn.
6. Its time to wrap the cobs in the aluminum
foil, and turn on the grill to high. Place one cob in the center of the
foil sheet and fold the bottom half off the sheet upwards over the cob
of corn. then roll the cob up the table until the aluminum foil is
wrapped completely around the cob. Grab the extra foil on either end of
the cob, and twist like a tootsie roll.
COOKING THE COBS:
1. this part is really, really simple. Just
throw the wrapped corn cobs onto a hot grill and let them cook until
everything else is ready to be served. The cobs are great when they’re
cooked just enough to be tender, and DELICIOUS when they’re cooked until
you unwrap them and see black streaks of well done corn sprinkled all
over the cob. Try it both ways, see which one is your favorite, and
heres a more specific cooking time. Cook
the corn for 15 to 20 minutes. The cobs are done when at least 25% of
the corn is charred. Thats the perfect moment to take them off the grill
and serve them nice and hot.
Cherry Ribbon Salad
One 3oz package cherry gelatin
Two ¼ cups boiling water, divided
One can 21oz cherry pie filling
One package 3oz orange gelatin
8oz pineapple tidbits with liquid
1 cup whipping topping
1/3 cup of mayonnaise
¼ cup chopped pecans
In bowl dissolve cherry gelatin in 1¼ cups boiling water, stir in cherry pie
filling. Pour into a 7 cup ring mold,
coated with nonstick cooking spray.
Refrigerate until set, but not firm about 1 hour.
Meanwhile, in a bowl, dissolve orange gelatin in remaining 1 cup boiling
water. Stir in pineapple, chill about 1
Combine, whipped topping, mayonnaise and pecans and fold into orange
mixture. Spoon over cherry layer. Refrigerate for several hours, unmold onto a
serving plate. (12 servings)
This can be made low carb. Sugar free jello, whipped cream instead of
whipped topping and sugar free cherry pie filling.
You can use a baking dish instead of a mold.
1 bunch radishes chopped
1 medium cucumber chopped
6 scallions chopped
3. 2 green peppers chopped
4. ½ cup of sour cream
5. 1 tab cider vinegar
6. 1½ tsp dill weed
7. 1 tsp garlic pepper
8. ½ tsp onion & garlic granulated
9. ¼ tsp salt
Sweet Potato Salad
1. 2lbs sweet potatoes peeled & cut into ½
to ¾ inch chunks
2. ½ cup of yogurt
3. 2 tab mayonnaise
4. 2 tab brown sugar
5. 1 tsp curry powder
6. ¼ tsp salt
sweet potatoes in a sauce pan barely cover with water. Cover, bring to boil and simmer 10 to 12
minutes or until tender. Drain and cool.
Meanwhile, cook pecans in small sauce pan nonstick over medium heat, stirring
often for 3 to 4 minutes.
In a salad bowl whisk together all ingredients above (except pecans).
Make sure to add 1 cup drained pineapple tidbits, and 3 scallions sliced.
Toss in sweet potatoes mix and chill.