– 3 eggs, hard boiled
– 1 – 2 avocados
– 4 Hawaiian rolls, cut in half (to make 8), or bread of your choice
– salt and pepper
– 3 tbsp. green onions
1) Boil 3 large eggs. Halve the rolls. 2) Cut avocado(es), then mash with a fork. When done mashing, put the avocado onto the bread. Remove the shell from the eggs, and just a tip, don’t throw the shells down the garbage disposal!! They can break the disposal, and trust me, it’s not going to end up well. It’d be better to throw them into the trashcan 🙂 3) Top the avocado with boiled egg chunks until all rolls are covered. Shake on salt and pepper. 4) With any excess boiled eggs, take the yolks and mash them up with some mayonnaise and red vinegar, according to amount left, if any at all. Then place the yolk mixture in a ziploc bag and cut a small hole in the corner of the bag. Squeeze out mixture onto rolls. garnish with paprika. 5) With the excess boiled egg whites, evenly divide the green onions in place of the yolks. Plate as you wish, and serve or refridgerate. Enjoy!
– 4 mini pumpkins (the seeds,and check out my other recipe for how to cook the pumpkins)
1) Pre heat oven to 375′. Cut open tops of pumpkins, and take out seeds, putting them into a bowl. This is actually a “sequel” or an add on to my mini pumpkin recipe, in case anybody was wondering.Don’t forget to check it out! Anyways, pour water into the bowl until the water covers about an inch over the seeds. 2) Rinse and wash until the guts separate from the seeds. Pour into a collinder or drainer. 3) Dry the seeds, adding salt additionally.4) Cover a baking sheet with aluminium foil and spray with nonstick. Place dried and cleaned seeds onto sheet. Bake for about 9-12 minutes, or until golden. 5)Take out and cool slightly. Serve warm or cold. Serve as a snack or side. Enjoy!
– 4 mini pumpkins
– 4 tablespoons unsalted butter, melted( a tablespoon for each pumpkin)
– 1 teaspoon cinnamon per pumpkin
– 1 teaspoon brown sugar per pumpkin
– vanilla ice cream for sides
1) Pre heat oven to 375′. Cut open tops of pumpkins, and clean out guts and seeds. If you’d like, you can save the seeds to cook. Now, melt 1 tablespoon at a time of butter, and pour gently and carefully into pumpkin. Now add in 1 tablespoon of cinnamon and brown sugar into each pumpkin. Mix in the pumpkin until brown and creamy. Replace lid back on.2) Put onto a baking sheet, and cook for 40-50 minutes, preferably 45 minutes. 3) When done baking, plate with vanilla ice cream on the in or outside (optional). Serve warm, and enjoy your meal!
NOTE: Without the ice cream, this can actually be a side to a dinner meal or an appetizer. You can have it set the way you choose, though. I had mine for dessert because I couldn’t resist the savory flavor to vanilla ice cream; check out my home made recipe for vanilla ice cream for a super sweet treat! Enjoy your meal!
– 5 brown potatoes, peeled and diced
– freshly chopped home grown basil, to garnish (or store bought)
– salt and pepper, to taste
– 2-3 cups cold milk
1) Bring a pot of water to a boil. Cover, and follow the next step. 2) Peel and cut your potatoes. They need to be brown potatoes(regular). Any other kind of potatoes may change the effect of the taste. 3) Once the water is boiling, carefully drop the potatoes into the water. Add in salt and pepper if you choose. Boil until the potatoes are mushy enough to mash. 4) Drain the potatoes using a collinder. 5) Grab a mixing bowl, and transfer the potatoes there. Carefully mash them up a little, then stream in milk. Add in 5 big pinches of thyme. The taste from the thyme tastes wonderful, and goes well with the mashed potatoes. It also makes a beautiful fragrance in your kitchen! 6) Keep up the mixing and mashing until you have the desired consistency, and until all of the milk has blended with the potatoes. Once that step is done, plate them with your meal. 7) Wash your basil well, and start chopping them. Garnish with the basil, and serve. The mashed potatoes actually go really well with the Beef Wellington meal in my dinner section. When I made my Wellington, this is the recipe I used. It all cooked beautifully and tasted wonderful. Don’t use gravy in this recipe for mashed potatoes, because then it gives off a totally different flavor. So whatever you do, never use gravy with this recipe. Well anyways, plate with your main meal, and serve. Enjoy!
– a packet of porsciutto
– cabrales cheese, cut into thin sized slices
Note: Cabrales cheese is very strong, but has a good flavor. If you want a milder kind of cheese, I recommend you use Swiss.
1) Cut your cheese into nice thin slices. Make sure they are in a rectangle shape. 2) Lay out a piece of porsciutto, then put 2 slices of cheese on top. 3) Now roll it the “hot dog” way until you can’t roll it anymore. Repeat until you have the desired amount of wraps. Plate, and serve. Enjoy!
INGREDIENTS: yield: 2
– 1 large tomato (any kind will work)
– vegetable oil
– salt and pepper, to taste
– 1-2 basil leaves
1) Cut your tomato in half. Wash and rinse out all the seeds in both halves. 2) Baste both halves in vegetable oil using a spoon or baster. Add salt and pepper to season. 3) Turn the stove onto medium heat. Place a pan on top of the heat and let it warm up for at least 2 minutes. 4) Place the tomato halves face down/ cut side down and grill for 3-4 minutes. I like a nice crunch to it, so I grill it for 4 minutes. When the time is up, remove tomato and pan from heat. Let the tomatoes cool for at least 5 minutes. Then baste with more oil, season again with a little salt and pepper, and garnish with fresh chopped basil. You can do this for as many tomatoes as you would like. Serve warm. Enjoy!