It's Boating Season!

Lobster Salad in Avocado Boats

INGREDIENTS :3 medium tomatoes, seeded and chopped
2 medium ripe Haas avacados, pitted, peeled and chopped ( reserve shells)
1 large cucumber, peeled, seeded and chopped
1/2 cup Simple Herb Vinaigrette (see below), prepared with cilantro
1/3 cup crumbled cheese such as feta or gorgonzola
1 pound cooked lobster meat cut into bite-sized pieces

Vinaigrette: In a bowl, whisk together 1/3 cup white wine, champagne or sherry vinegar; 2 tablespoons fresh chopped cilantro, 2 small cloves garlic, minced: 1 teaspoon sugar: 1/2 teaspoon salt: and 1/4 teaspoon ground black pepper. whisk in 1/2 cup extra virgin olive oil

 

COOKING INSTRUCTIONS : 
In a serving bowl, combine the tomatoes, avacados, cucumber, lobster and dressing toss to coat well.
place 1 shell on each of 4 lunch plates and fill with the salad

HOLY HAM ANIMAL!

HOT HAM DIP... need I say more, a sister favorite :) 

For Non Glutards- serve in a hollowed out bread bowl :)

1 pint sour cream (lowfat ok)

1-8oz block of cream cheese (lowfat ok)

1 1/2 cups shredded cheddar cheese

1 lb boiled ham, finally chopped

3 scallions finally chopped

1 4oz can diced green chillies

dash of Worcestershire sauce

In a medium mixing bowl, combine softened cream cheese with sour cream, blend well. Stir in cheddar cheese, ham, scallions, diced green chillies and Worcestershire sauce. Mix all together

Put mixture in a round pie shell bowl. Wrap tightly with foil and bake at 350* for 90 minutes- YES 90! Serve hot with scoop Fritos! 

Fresh from the sea....

Mussels with Garlic and Basil

INGREDIENTS : 

4 pounds mussels, well scrubbed with beards removed

4 tablespoons olive oil

1/4 cup chopped scallions

1/4 cup chopped fresh Italian parsley leaves

2 tablespoons chopped fresh basil leaves (or 1 tablespoon dried basil)

1 tablespoon minced garlic (3 large cloves)

1/4 cup minced green pepper

1 tablespoon dried oregano

1/2 cup dry white wine

1 tablespoon chopped fresh mint leaves (or 1 teaspoon dried mint)

Salt to taste

Hot red pepper flakes to taste

So here is the question I pose to you... What's your favorite Gluten Free Bread to dip? 

Brown Butter Pumpkin Cake :)

6 ounces butter

2 cups Bobs Red Mill Flour

1 1/2t baking soda

1 1/2t cinnamon

1t ginger

3/4t salt

1/4t cloves

1 1/2c sugar

2/3c buttermilk

1 1/2c pumpkin puree

-brown butter and cool in bowl for 15 min

-wisk together in med bowl the flour, bs, cinnamon, ginger, salt and cloves

-in a large bowl, wisk pumpkin, sugar, brown sugar, eggs and buttermilk

- stir flour mix into pumkin mix to combine

- wisk in butter

- pour into pan and back until toothpick comes out clean about 45 mins to 1 hour

- cool in pan  10 mins, then turn out onto rack and cool completely