Friday, January 25, 2008


2 Avocados (ripe - soft to the touch, not mushy)

1 bunch Cilantro

1 Jalapeno (mild) or Serrano (spicy) pepper

1 Roma Tomato

1/2 small white or red onion

1 clove garlic

Lime juice (fresh or from the green plastic lime)

Salt (I prefer kosher)

1) Wash cilantro, jalapeno/Serrano, and tomato and dry.

2) Remove a hand full of Cilantro from the bunch, removing any thick stems, and finely chop.

3) Cut the Roma tomato in half, remove the seeds, and dice the remaining tomato.

4) Dice 1/2 the onion.

5) Cut Jalapeno or Serrano in half, remove seeds, and finely chop. Use 1/2 the pepper for mild, more for spicier.

6) Finely chop the clove of garlic. tip: place a few pinches of salt on top of garlic while chopping, it will keep it from clumping and will make it easier to mix throughout the guacamole.

7) Remove avocado from skin and remove pit. Dice avocado.

8) Put cilantro, tomato, onion, jalapeno, garlic and avocado in medium bowl. Mix together and slightly mash avocado, to create a creamy and chunky guacamole.

9) Add lime juice (Approximately 3 tablespoons) to taste (note, this also helps keep your guacamole from turning brown so fast)

10) Add additional salt to taste

Thursday, January 24, 2008


Adapted from Rachael Ray's Open House Cookbook

Serves 4 -6

2 lbs boneless, skinless chicken breasts

1/3 cup flour

Salt & Pepper, to taste

1/4 teaspoon ground thyme

3 tablespoons extra virgin olive oil

4 whole cloves garlic, peeled

1 package of sliced mushrooms (I prefer the ones in the plastic bag)

1/3 cup white wine vinegar

1 cup dry white wine (I use a chardonnay)

1 cup beef broth

6 sprigs fresh rosemary (leaves removed from stem and chopped finely)

2 to 3 tablespoons superfine flour (in the baking isle in a shaker can)

1 to 2 tablespoons warm water

1) Coat Chicken with flour, salt, pepper, and thyme.

2) Heat Olive and garlic over medium-high heat until garlic starts to sizzle. Add chicken and brown for 4 minutes per side, or until done. Remove chicken and set aside.

3) Add mushrooms cook about 5 minutes until starting to soften.

4) Add vinager and deglaze the pan, scraping up all the juicy bits. Cook down for 1 minute.

5) Add the wine and reduce by half, about 3 minutes.

6) Add broth and rosemary. Bring to a boil. Reduce heat and simmer over low heat for 5 to 7 minutes.

7) Mix superfine flour and water in a cup. Add paste to sauce and thicken for a minute or two. Add chicken simmer for a minute or two and serve.

Add some nice crusty italian bread, a tossed salad, and some pasta.


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