Sunday, May 27, 2012



6 Red Beets Washed & Chopped
1/2 Cup Extra Virgin Olive Oil
 Salt & Pepper to taste
1 Shallot Chopped
1 cup Goat Cheese Crumbled
1/3 Cup Almonds Chopped
1 cup Fresh Blueberries
 Lemon Juice
Fresh Romaine Lettuce 2 stalks cut for salad

Preheat an oven to 350F.
Peel beets and cut into 1-inch round wedges. Place the beets on a baking sheet. Coat with olive oil and season with salt and pepper. Cover the baking sheet
with aluminum foil and roast until the beets are fork-tender, about 1 hour. After they cool about 30 minutes, cut into stars or use cookie cutter for Uniform pieces.

Add beets and chopped shallot to large  bowl and sprinkle with lemon juice. Let stand for 5 minutes for beets to absorb juice.
In large salad serving bowl add lettuce then place Beet stars on top.
Garnish with the Goat Cheese, Walnuts and Blueberries. Drizzle the Raspberry Vinaigrette over the Salad and serve immediately. 



2 cups Frozen Shelled Edamame
1-1/2 cup Fresh Corn Kernels
1-1/2 cup Mango Cubes (1 med)
1 cup Tomato Chopped
½ cup Red Onion chopped
1 cup Black Beans
2 Tbsp. Fresh Cilantro chopped
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Lime Juice
Pinch of Salt
Pinch of Ground Black Pepper

1.) Prepare Edamame per package directions. Drain and rinse under cold water.
2.) Transfer to large bowl.
3.) Stir in corn, mango, tomato, onion, black beans, cilantro, oil, lime juice, salt and pepper.
4.) Toss well.

Saturday, May 5, 2012

Beer Rita


1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces White Tequila
12 fluid ounces 7-Up (sprite, fresca or squirt works too)
12 fluid ounces Mexican Beer (Corona, Modelo or Dos Equis are my fav’s )
1 lime, cut into wedges


Pour limeade, tequila, 7-Up, and beer into a large pitcher. Stir until well-blended and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional beer, if needed.

HOLY! Guacamole

6 avocados (soft, but not mushy)
2 -4 garlic cloves, minced (depends on how much you like garlic)
1 lime cut in half
1 medium tomato, diced
1/2 medium onion, diced
Chopped cilantro (optional)
1 diced jalapeno peppers (optional) or 1 diced Serrano pepper (optional)

Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.
Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
Cover the bowl and refrigerate for 30-45 minutes.
Uncover and taste.
Add salt as needed