Mom's Chicken & Dressing

Hand-written recipes are the best.

Who's ready for some Thanksgiving dressing??  Dressing is serious business around here.  Brad excitedly waits ALL year for the wonderful day that dressing graces his dinner plate.  In fact, I have to make 2 separate pans of it at the holidays.  One classic recipe, plus one with sausage added.  That way, there's sure to be plenty for leftovers after the hubbub of the big day is over.

This year, we had an extra special treat when my Mom visited us.  She was in the mood for her famous Chicken & Dressing for dinner, and Brad and I weren't ABOUT to complain.  You see, her dressing is the stuff holiday dreams are made of.  She's made it the same for as long as I can remember, and it's simply fabulous.  Try as I might, I've never been able to pull it off like her.  Mine always turns out differently.  But alas, I watched every step while she made it this time, and I think I've got it!  Hooray!

Also, I love hand-written recipes, and my Mama was nice enough to write down some notes for me to remember.  I've tried to translate these notes into a thorough recipe below.  I have to admit though, part of this recipe is simply magic.  The amounts aren't exact.  Perfection comes with years of making this for family and friends.  This is the sort of thing that's made with love...and you can tell.

Since this recipe makes 2 big dishes of dressing, we baked one right away and froze the other.  It was just as delicious after being frozen!  Simply cover the dressing well with aluminum foil and pop into the freezer (without baking).  When ready to cook, simply defrost and bake as instructed.

Bon Appetit and Happy Thanksgiving, my friends!

Mom's Chicken & Dressing
Source:  My Mama :)

Ingredients:
1  (3-4 lb) chicken
1 (24 oz) bag Alabama King fine corn meal
1 onion, diced
2-3 hard boiled eggs, diced
1 stick butter, plus 3 Tbsp
Salt & Pepper, to taste
A dash of love :)

Directions:
Preheat oven to 350 F.  

Wash chicken well.  Place the chicken in a large stock pot, and cover with water.  Generously season with salt, pepper, and 3 Tbsp butter.  Cover and bring to a boil over high heat.  Set the lid at an angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours, adding more water as needed.  Once meat is falling off the bone, remove chicken from broth to a cutting board and let cool, reserving the broth.  Discard the skin and remove meat from the bone, shredding as you go.  Discard the bones.

While chicken cooks, pour cornmeal into a large bowl.  Season with salt.  Slowly add warm water, stirring constantly, until you reach a thick, pourable batter consistency.   Pour into a greased 9x11 baking dish, and bake for 1 - 1  1/2 hours, or until golden brown.

Cook's Secret Tip:  While the cornbread is cooling and still in the baking dish, pour about 2 cups of the reserved, hot chicken broth right over the cornbread.  This will make it much easier to remove from the pan later!

Once cornbread has cooled, crumble and pour into a very large bowl.  Begin pouring the hot broth over the crumbled cornbread and knead with your hands.  Continue adding more broth and mixing with your hands until you reach a consistency sort of like mashed potatoes (not too thick).  This is the tricky part - You don't want the dressing to be dry, but don't make it too soupy.

Add onions, eggs and all of the shredded chicken to the bowl, stirring well.  Season with salt & pepper.

Pour mixture into two greased 9x11 baking dishes.  Slice the remaining 1 stick of butter into thin slices, placing all over the top of the dressing.

Bake at 350 F for approximately 1 hour, or until golden brown and bubbling.

Enjoy!

NOTE:  This dressing freezes beautifully!  Cover well with aluminum foil before placing in the freezer.  When ready to cook, simply defrost and bake as instructed.

Here's a favorite of me and my mom on my wedding day.

Rosemary Chicken with Corn Quinoa

 

Can I just start out by saying how much I loved this meal?  It's such a flavor-packed combination that's filled with healthy goodness like red quinoa, corn and kale.  But, this isn't one of those puny, healthy meals that leaves you hungry.  No sir...This is one of those dinners that will make you realize that eating healthy can be delicious!

Plus, it's such a pretty meal, that you'll want to dig right in.  The chicken is super simple to make.  Chicken breasts are flavored with fresh rosemary, salt & pepper, and then sauteed until done.  Next, the quinoa is flavored with onions, garlic, fresh basil, mint and lemon juice.

Mmm.

My mouth is seriously watering right now.

Be sure and use fresh rosemary, basil and mint if possible.  Fresh herbs make a big difference with this recipe.  

Bon Appetit, my friends!

Rosemary Chicken with Corn Quinoa
Adapted from:  Southern Living magazine September 2013

Ingredients:
4 skinless, boneless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh rosemary
2 tablespoons olive oil
Fresh Corn Quinoa (recipe below)

Directions: 
Sprinkle chicken with salt, pepper, and rosemary. 

Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. 

Serve with quinoa.

Fresh Corn Quinoa
Adapted from:  Southern Living magazine September 2013

Ingredients:
1 1/2 cups uncooked red quinoa
1/2 teaspoon kosher salt
4 cups water
2 small onions, quartered
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
6 cups shredded kale
1/2 cup torn basil
1/4 cup torn mint
2 tablespoons fresh lemon juice

Directions:
Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. 

Meanwhile, sauté onions in hot olive oil in a large skillet over medium heat 3 minutes or until tender.  Add garlic; sauté 1 minute. Add corn kernels and shredded kale; cook 2 minutes or until wilted.  Add quinoa, basil, mint, and fresh lemon juice.

Pretty Squash Ribbon Salad

Zucchini and yellow squash are veggies that I cook often, but I'm definitely guilty of slicing them into boring little pieces and cooking them the same old way time after time.  Never had I sliced them into pretty, thin ribbons as this recipes calls for.  It takes a wee bit of extra effort, but the resulting dish is fun and delicious.

A good vegetable peeler is key here.  Also, the thinner the zucchini/squash, the easier they are to slice.

For this healthy side, the squash ribbons are tossed with either baby spinach or fresh arugula, parsley, a squirt of vibrant lemon juice, and olive oil.  It's the perfect flavor-filled side dish to make while summer is winding down.  Plus, there's no cooking or heat involved!

Bon Appetit, my friends!

Squash Ribbon Salad
Adapted from:  Southern Living magazine, August 2013

Ingredients:
1 pound zucchini
1 pound yellow squash
3 cups loosely packed baby spinach OR arugula
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
Salt and pepper, to taste

Directions:
Cut zucchini and yellow squash lengthwise into thin, ribbon-like strips using a vegetable peeler. 

Toss together the zucchini, yellow squash, baby spinach/arugula, parsley leaves, lemon juice, and olive oil in a large bowl.

Add salt and pepper to taste.

Enjoy! 

Okra and Tomatoes

After an impromptu trip to the farmer's market last weekend, I had a bag full of gorgeous heirloom tomatoes, grape tomatoes, fresh okra, and a few additional yummy findings.  Okra and Tomatoes is one of my very favorite summer side dishes, and this recipe from Southern Living was a fresh take on a classic, plus the perfect way to utilize my farmer's market loot.

The original recipe called for 1 large green tomato, but I substituted with 2 medium heirloom tomatoes instead.  I absolutely adore heirloom tomatoes...they are so hard (if not impossible) to beat!

This version is packed with great flavors, which are complemented by fragrant basil and parsley.  I'm trying to use up as much of this delicious summer produce as I can...while it lasts!  Are you doing the same?

Bon Appetit, my friends!

Okra and Tomatoes
Adapted from:  Southern Living magazine, August 2013

Ingredients:
8 ounces fresh okra 1 large shallot
3 tablespoons olive oil, divided
2 medium heirloom tomatoes, chopped
1 pt. grape tomatoes, halved
2 garlic cloves, minced
1/3 cup torn fresh basil
1/4 cup fresh flat-leaf parsley leaves
Salt & freshly ground black pepper, to taste

Directions:Thinly slice okra and shallot; sauté in 2 Tbsp. hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until okra is golden brown; transfer to a bowl. 

Heat 1 Tbsp. olive oil in skillet. Add heirloom tomatoes, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or just until softened. Combine tomatoes and okra mixture. Stir in basil, parsley, salt, and freshly ground black pepper.

Chickpea & Feta Salad

This is an EASY-CHICK-PEASY, light and fresh side for those last sweltering weeks of summer.  There's no heat involved with the preparation of this dish, which is always a blessing when its nearly 100 degrees outside.

The flavors are bountiful and fresh - chickpeas, red bell peppers, fresh herbs and feta are the stars of this show.  They are brightened up with a spritz of fresh lemon juice, a drizzle of olive oil and a dash of salt.  A little minced shallot also makes an appearance.

If you're looking for a healthy and easy side that's flawless for summer, look no more.  

Bon Appetit, my foodie friends!

Chickpea & Feta Salad
Adapted from:  Southern Living magazine, August 2013

Ingredients:
1 (15.5 oz.) can chickpeas, drained and rinsed
2 red bell peppers, diced
1 small shallot, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil 1/2 teaspoon salt
1/2 cup coarsely chopped fresh basil
1/2 cup coarsely chopped fresh parsley 1/2 cup crumbled feta cheese

Directions:
Stir together chickpeas, red bell peppers, shallot, lemon juice, olive oil, and salt in a large bowl. 

Fold fresh herbs into chickpea mixture. 

Top with crumbled feta cheese just before serving.

Enjoy!

Classic Buttermilk Biscuits

After the 2013 Southern Baking Retreat, I couldn't help but come home and bake biscuits.  This resulted in a delicious explosion of flour in my kitchen, but it's so worth the mess.  Homemade biscuits have always been a favorite thing of mine to make.  Mostly in part because it brings back all those wonderful memories of being in the kitchen with my grandmother, cutting biscuits with an upside-down sweet tea glass.  Plus, I'm a self-proclaimed "bread girl," so no meal is complete without some sort of biscuit, toast or roll on the side.

When it comes right down to it, is there any food more quintessentially southern and delicious than a well-made buttermilk biscuit?  

It's an art form in itself.  Even though there's really only 3 ingredients involved - flour, butter & buttermilk - so much can go right, or so much can go wrong on any given biscuit-making day.

It's all about the technique and ingredients that you use: 

• Southern flours, like White Lily, are made from soft winter wheat, and therefore have much lower levels of protein.  This results in lighter, fluffier and more tender biscuits.  

• In addition, always use COLD butter and buttermilk.  

• Work quickly while making the biscuits, so that the ingredients stay cold.  Once that cold butter hits the hot oven, it will create steam, which helps the biscuits rise higher. 

•  And most importantly - Use a gentle hand and do not over-mix.

This recipe is a delicious, yet basic one that I've always used.  Biscuits only get better with lots of practice, so don't be afraid to make a flour-y mess of your own.  :)

Bon Appetit, my friends!

Classic Buttermilk Biscuits

Ingredients:
2 cups Southern, self-rising flour (such as White Lily brand)
1/4 cup COLD, salted butter, cut into cubes
2/3 to 3/4 cup cold buttermilk 
2 Tbsp melted butter

Directions:
Preheat oven to 500 degrees F.

Line a baking sheet with a silicone mat or coat with no-stick cooking spray.

Pour flour into a large bowl.  Using a pastry blender, cut 1/4 cup cold butter into the flour until butter pieces are the size of peas.

Slowly blend in buttermilk using a fork, just until dough begins to leave the sides of the bowl.  Do not over-mix!

Place dough onto a lightly floured work surface and very gently knead the dough 2-3 times, just enough to bring it together.  Do not over-knead. 

Pat or roll the dough until it is 1/2 inch thick.  Cut biscuits using a floured 2-inch biscuit cutter, being careful NOT to twist as you cut.  (This will seal the edges and prevent the biscuits from rising as high.)

Place the biscuits on the prepared baking sheet, so that they are almost touching.

Bake in the pre-heated oven for 8-10 minutes, or until golden brown.

While still hot, brush additional melted butter on the top of each biscuit.

Classic Green Bean Casserole

Every good Southerner knows that a deliciously comforting (and probably cheesy) casserole is a must at any potluck dinner.  A classic green bean casserole has always been one of Brad's favorites.  Maybe it's partly because of the scrumptious onion rings that grace the top, or maybe it's because they're just downright yummy.

I stumbled upon Paula Deen's recipe recently and knew that I had to make it for him.  Plus, it's the perfect thing to make when fresh green beans come into season, which wont' be long!

I love this recipe because it incorporates fresh mushrooms into the mix.  It's an easy side dish that would be great to take along to family picnics this summer, or it would be equally perfect for your dinner table tonight.

Bon Appetit, my friends!

Green Bean Casserole
Adapted from:  Paula Deen
***This recipe can be doubled to fill one 9x13" baking dish***

Ingredients:
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Salt & freshly ground black pepper, to taste
Garlic powder, to taste  
1 cup grated Cheddar

Directions:
Preheat the oven to 350 degrees F. 

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, and onion rings to the onion mixture.  Season to taste with salt, pepper and garlic powder.  Stir well. 

Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted. 

Quinoa with Pork, Parsley & Bell Peppers + A Gourmet Garden Giveaway!

In celebration of surpassing 2,000 Facebook fans, let's have an awesome giveaway, shall we?!

I recently met Mary from Gourmet Garden at FoodBlogSouth 2013 back in January.  They were sponsoring the conference, and I got to taste samples of their goodies.  I love the convenience of their products, because I'm not always able to have a big selection of fresh herbs hanging out in my fridge.  That's where Gourmet Garden really comes in handy.  

Their herbs are organically grown, and then washed, chopped, blended, and packed into handy little tubes for everyday use.  They also last months in the fridge, which is another big plus for me.  Some of their varieties include Parsley, Cilantro, Chili Pepper, Basil, Garlic and even Lemon Grass!

Last night, I whipped up their recipe for Quinoa with Parsley & Bell Peppers.  I added some diced, leftover roasted pork loin from the night before, taking it from a simple side dish to a full meal.  This dish was a healthy and easy weeknight recipe, packed with yummy flavors.  In my book, that's a winner!

 First up, here's the recipe (keep scrolling for GIVEAWAY details!):

 
Quinoa with Pork, Parsley & Bell Peppers
Adapted from:  Gourmet Garden

Ingredients:
1 cup quinoa
1/2 cup wild rice
1 Tbsp olive oil
8 oz. mushrooms, diced
1/2 cup diced green onions
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 tsp Gourmet Garden Parsley
1 tsp salt
1 tsp Gourmet Garden Chili Pepper 
2 cups diced, roasted pork loin (see note below)

Directions:
Rinse quinoa.  In a large skillet, bring 2 cups of water to a boil.  Add the quinoa, stir, reduce heat to low and cover.  Continue to  simmer, about 15 min.   

Ina  medium saucepan, bring 2 cups of water to boil.  Add the rice and cook over low heat, stirring occasionally until done, about 40 min.  Drain, if necessary.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, green onions, bell peppers, parsley, and chili. Cook, stirring, for about 5 minutes. Add quinoa and rice.  Stir.  Serve warm.

Note:  I added about 2 cups of diced, leftover roasted pork loin to this dish, which made it a full meal!  Leftover chicken would also be great.

****************************

Now, to the fun part...the GIVEAWAY!   

This giveaway is for a small cooler FULL of Gourmet Garden herbs and spices:

How to  Enter:
Simply leave a comment on this post, which answers the following question:

What is your favorite herb or spice to cook with?

Also, for extra chances to win, simply do the following and leave SEPARATE additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter
• Tweet the following:
  NEW GIVEAWAY: Win a collection of Gourmet Garden products! @SugarSpicebyC #gourmetgarden #giveaway @FreshMadeEasy http://sugarandspice-celeste.blogspot.com/2013/04/quinoa-with-pork-parsley-bell-peppers.html
• Follow the Sugar & Spice by Celeste board on Pinterest 
• Like Gourmet Garden on Facebook
• Like Gourmet Garden on Twitter

The Rules:

• Entries must be submitted by midnight (CST time) on Tuesday, April 30th. 
• A winner will be picked at random (using random.org) and will be announced on Wednesday, May 1st.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck, and THANKS for stopping by!  :)

Greek Potatoes with Lemon Vinaigrette

Eating healthy is really important around our house, but every now and then, a girl just needs a plate of delicious fries, I tell you!  

Am I right?!?

This recipe is a keeper.  Large wedges of russet potatoes are coated with a quick vinaigrette of olive oil, fresh lemon juice, shallot, garlic, oregano and parsley (which comes together in a flash with the help of a food processor).  Next, they bake up all beautiful and golden brown in the oven for about an hour.

The flavor is fantastic, and you could even add a little Greek feta cheese as a garnish if you really wanted to take them over the top.  

Next time, I will probably cut the vinaigrette quantities in half, because I did end up with extra vinaigrette.  This isn't a terrible thing, though, because you could use it up in other dishes.  I bet it would be delicious on a roasted chicken.

Well, I hope everyone has a wonderful week!

Bon Appetit, my friends!

Greek Potatoes with Lemon Vinaigrette
Adapted from:  Bobby Flay, Food Network Magazine, April 2013

Ingredients:
1 cup extra virgin olive oil
6 Tbsp fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
1 Tbsp dried oregano
1/4 cup fresh parsley leaves, plus 1 Tbsp chopped, for garnish
Salt & freshly ground black pepper
3 lbs. large russet potatoes, cut lengthwise into wedges

Directions:
Preheat oven to 425 degrees F.

Place the first six ingredients in a food processor.  Add 1 tsp salt, and pepper to taste.  Puree until mostly smooth.

Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet (Reserve the remaining vinaigrette).  Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.

Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.  Season with salt and garnish with the chopped parsley.  Serve with the remaining vinaigrette on the side.

 

Carol's Easy Greek Salad

My awesome mom-in-law, Carol, makes the most amazing Greek Salad...It's the stuff of dreams.  She makes it often for big family gatherings, and I always save a special spot on my plate for a generous helping.  It's fresh, vibrant flavors are incredible, and you know what?  It couldn't be any easier to make.

Simply chop up all the ingredients, throw them into a large bowl along with a dash of freshly ground black pepper, a little dressing, feta cheese and VIOLA!  

The great thing about this salad is that the longer it sits all cozy and cool in the fridge, the better it gets.  That gives all those wonderful flavors time to meld together into a symphony of Greek deliciousness.  

Doesn't that sound fabulous?!?

Because of that, this is the perfect make-ahead side dish for your next gathering.  Make it the night before and have one less thing to worry with the day of your party.  But don't thank me, thank Carol.  :)

Bon Appetit, my friends!

Carol's Easy Greek Salad
Adapted from:  Carol Ward

Ingredients:
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
10 oz. grape tomatoes
6 oz. black or Kalamata olives, pitted
8 oz. white mushrooms, sliced
1/2 cup Greek or Italian dressing
Freshly ground black pepper, to taste
8 oz. feta cheese, crumbled

Directions:
Combine broccoli, cauliflower, grape tomatoes, olives and mushrooms in a large bowl.  Pour dressing over vegetables and season with freshly ground black pepper.  Stir thoroughly to combine, making sure all veggies are coated with the dressing.  

Place salad in the refrigerator, covered, for at least 2 hours before serving, so that flavors have a chance to meld together.  

Just before serving, sprinkle feta cheese over the top. 

Note:  This salad is even better the day after making it!  Simply store the salad in the refrigerator overnight, in a sealed container.

Superb Sweet Potato Souffle

When the holidays roll around, I adore a good Sweet Potato Souffle!  It's one of my very favorite sides this time of year.  Its brown sugary sweetness, perfectly buttery, and pecan-filled topping can't be beat, and then there's the light, airy goodness of the sweet potatoes below.  

Yum.

I found this recipe from Paula Deen and made some changes to the butter and sugar quantities.  One whole cup of sugar in the sweet potatoes seemed like an awful lot, so I cut that amount in half.  I also cut the butter down to 6 Tbsp.  For the topping, I left that alone and didn't really change anything except for a little extra pecans.

The results were wonderful, however, still pretty sweet.  My philosophy is...If it's the holidays, go ahead and indulge because this souffle is quite delicious!  If making this again throughout the rest of the year, I might decrease the sugar in the topping just a little bit, so as not to TOTALLY blow the diet.  ;-)

Bon Appetit, my friends!

Superb Sweet Potato Souffle
Adapted from:  Aunt Peggy's Sweet Potato Souffle - Paula Deen

Ingredients:
Souffle:

• 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
• 1/2 cup granulated sugar
• 3 eggs, beaten
• 1/2 cup milk
• 6 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Topping:

• 1 cup packed light brown sugar
• 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
• 1/2 cup self-rising cake flour
• 1 cup chopped pecans

Directions:

Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot. 

Cherry Tomato Salad with Buttermilk-Basil Dressing

Even though tomorrow is the first "official" day of summer, it sure has seemed like summer for weeks here in Alabama!  The highs have been in the 90s, and the days are filled with the hot, humid heat that the south is known for.  

But you know what?  All the humidity-filled bad hair days are totally worth it when you take a big bite of one of the first ripe, juicy tomatoes of the season.  Growing up, I wouldn't touch a tomato with a 10-foot pole.  I wouldn't even hear of having a tomato slice on my cheeseburger, and you could just forget about cherry tomatoes.  These days, I definitely appreciate the wonderfulness that is a summer tomato, though.  

I saw this particular recipe in the June 2012 issue of Food Network Magazine (by The Neelys), and the photo starting calling my name the second I turned the page.  There was a big bowl of red and yellow cherry tomatoes, tossed in a lovely dressing and topped with thin slices of basil.  In the words of Liz Lemon...

"I want to go to there!"

The following weekend, Brad and I visited the farmer's market and I found a beautiful selection of red and yellow cherry tomatoes that were perfect.  I scooped them up and added them to my stash, excited to try this recipe.

And I'm so glad that I did!  The buttermilk-basil dressing is to-die-for.  It's seriously like an explosion of summer in your mouth.  

Bon Appetit, my friends!

Cherry Tomato Salad with Buttermilk-Basil Dressing

Adapted from:  Food Network Magazine, June 2012, from The Neelys

Ingredients:
6 cups red and yellow cherry tomatoes, halved if large
Salt and freshly ground black pepper
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons finely chiffonade (thinly sliced) fresh basil leaves
1 shallot, minced
2 garlic cloves, minced

Directions:

Add the cherry tomatoes to a large serving bowl. Season with salt and pepper, to taste, and toss.

In another bowl, whisk together the buttermilk, sour cream, basil, shallots, and garlic. Season with pepper, to taste. Drizzle dressing over tomatoes and toss. Serve immediately. 

Fresh Guacamole

When summertime draws near, I find myself craving light, citrusy and fruity flavors.  This recipe for fresh guacamole hits all the right marks this time of year.  It's great in everything from Fish Tacos (which will be my next post!) to simply served alongside your favorite tortilla chips.

Plus, avocados are packed with health benefits.  Although avocados have a high fat content, it is mostly the healthy, monounsaturated fat.  Avocados can also help you to maintain a healthy heart, lower your cholesterol levels, as well as help fight against cancer and inflammation.  Check out these 15 Health Benefits of Avocados.

This particular recipe for Guacamole is my favorite way to make it.  I love the bright splash of lime juice, paired with the creamy avocado and fresh cilantro.  Juicy tomatoes are the perfect way to finish it off.

Bon Appetit!

Fresh Guacamole

Ingredients:

2 Hass avocados, halved, pitted and peeled

Juice of 1 lime

2 tbsp. minced red onion

2 tbsp. chopped cilantro

1 tomato, diced

Salt & pepper, to taste

Extra Cilantro, for garnish

Directions:

In a medium bowl, mash the avocados with a fork.  Add the lime juice, red onion, cilantro and tomato.  Stir well.  Season with salt & pepper, to taste.

Press a piece of plastic wrap directly onto the surface of the guacamole until ready to use.  (This will help prevent it from changing color).  Garnish with a fresh sprig of cilantro.

Enjoy!