One of my favorite summer dishes is creamy Avocado Pasta! It’s light, refreshing and
extremely tasty! It can be made as a vegan/vegetarian meal, Keto friendly, or with
regular noddles and protein.
12 ounces dry spaghetti or pasta or Zoodles
2 ripe medium avocados (about 6 ounces each), halved and pitted
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed baby spinach leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 cup olive oil
Optional for serving: Parmesan cheese shavings, cherry tomatoes, or chopped fresh basil
leaves, grilled chicken.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until
al dente, 8 to 10 minutes, or according to package directions. Meanwhile, make the
- Make the sauce. Scoop the avocado flesh into a blender. Add the basil, spinach, garlic,
lemon juice, and salt. Blend until smooth, about 1 minute. With the blender running,
drizzle in the olive oil and blend until incorporated, set aside.
- Drain the pasta. Drain the pasta in a colander, then, transfer to a large bowl.
- Toss the pasta with the sauce. Pour the sauce from the blender onto the pasta and toss
to coat. Serve immediately.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3
days, but the color may darken.
“Hunka Burgett Coffee Rubbed Steak”Ingredients:
Olive oil or olive oil spray
Coffee Rub: (Can also be used on other meat if preferred, not only steak)
3 tbsp of ground coffee beans (Do 1 tbsp less if the coffee flavor is too strong)
1 tbsp of garlic powder
1 tsp salt
1 tsp pepper
1 tsp dried oregano
1 tsp onion powder
1 tsp dried basil
1 tsp ground cumin
1 tsp dried dill
1 tsp chili powder
(I also mix in 2 tbsp of Mrs. Dash “Garlic and Herb” seasoning to sort of tie it all together)
1. Allow steak to rest at room temperature for 30 minutes
2. Mix all the seasonings for the rub together and then season the steak using fingertips to gently press the rub into both sides of the steak (I pat the steak dry and then coat each side lightly with olive oil so the rub sticks well).
3. I grilled my sirloin on high heat around 8 minutes per side for medium-rare or til internal temperature reads 135 degrees (Feel free to go the oven route, too, if that’s what you’re used to).
4. Take steak off grill and put a sheet of aluminum foil over the meat as it rests for 5 minutes
- 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
- 1-1/2 tablespoons kosher salt
- 1/2 cup rye flour
- 1/2 cup whole wheat flour
- 5-1/2 cups unbleached flour, plus extra for dusting dough
1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. 2. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) 3. When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes. 4. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it’s not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. 5. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day’s storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. 6. Using a serrated knife, slash top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.
I’m always on the go and love making overnight oats to take wherever with me in the mornings. ~ AV
1 scoop protein powder (optional, I love using vanilla protein)
1/2 cup oats
1/2 cup almond milk
1 tsp peanut butter
1 hand full blueberries
honey to sweeten
cinnamon (as much as you’d like)
*shake, store in fridge overnight and enjoy in the am!
I love to bake and love to cook! I’m going to share one of my favorite comfort food recipes with you because it is winter and currently darn cold up here in Canada!! Here’s my recipe for Perogie Casserole!!~ Alecia Aichelle
16-24 perogies (depending how big of a casserole you want)
1/4 cup milk
1 chopped onion
1 chopped green pepper
sliced fresh mushrooms
1 cup grated cheese
1-2 cans mushroom soup (depending how many perogies you use)
Optional- cooked ham, cubed.
Melt butter, saute onion, green pepper, celeri and mushrooms. Put frozen perogies, milk, soup, and sauteed mixture into a large casserole dish. Bake at 350 degrees for 45 minutes. Remove, top with grated cheese and place back into oven for approx 10 mins or until cheese is melted. Enjoy!!
13Lb Brisket Marinated in a home sauce garlic butter/bbq over night. 6am start charcoal smoker with apple wood and mystique bbq wood chips at 225F. Add a Hickory Saskatchewan Dry Rub to the brisket and then Smoke brisket for 3-4 hour. Next tent with butcher peach paper for the remaining 7-8 hours maintaining temperature and adding water to the steam bowl. Once done, let sit for 15 min and then carve into inch thick slices and serve with cheese platter, bread, and various dipping sauces. And a beer fridge stalked up outside of course! 👌🏻
Ingredients: Joseph’s Lavish Bread – 1 wrap• 96% lean beef 4oz• Kraft fat free cheddar • shredded lettuce• Haas avocado chunks • old El Paso Taco seasoning • evoo
Instructions:• cook meat & add taco seasoning •put all ingredients inside bread and fold • grill both sides of crunch wrap in EVOO until crispy • top it all off with mild salsa