June 29, 2011

Flat Bread

Truffle oil makes me drool... so, when I found it at Whole Foods I immediately purchased it.

This is the perfect use for truffle oil. Also at whole foods is pre-made pizza dough. For this recipe you will need pre-made pizza dough (I am incapable of making home made pizza dough) sun dried tomatoes, mushrooms, chicken, gruyere cheese and truffle oil.

1-1/2 chicken breasts
1/2 pound mushrooms
1/4 cup sun dried tomatoes
1/4 cup gruyere cheese
truffle oil

Cut the pizza dough in half, flour it and roll it out into a thin pizza crust. Fry the chicken in a pan, and shred it using two forks. Throw the mushrooms into the same pan and fry them with olive oil, don't crowd them or they won't brown. Cut the sun dried tomatoes into strips, and shred the gruyere cheese.

Layer the chicken onto the crust, then the mushrooms, then the sun dried tomatoes. Top with the gruyere, and lightly drizzle the truffle oil over the top - it doesn't take much to have a great flavor.

Bake at 375 for roughly 25 minutes, depending on your oven. It's done when it's golden brown, and the cheese is bubbly.

Soo delish!

June 19, 2011

Guacamole


It's guacamole season again - and that makes me SO happy! I love guacamole to the point where I will make a bowl of it and have it for dinner. Guacamole is one of those food items where everyone seems to have their own version and they think that their version is the best. I am 100% in that category (and I'm so modest about it too!).

Ingredients:

3 ripe avocados
1 medium tomato
1 large clove garlic
1 large lime segment
Tobasco
Cilantro, minced
Salt

Cut the avocados in half, a scoop the insides into a bowl. With a fork mash the avocados until they are relatively smooth. Cut the tomato in the same way you peel an orange. Starting by cutting the top off, then cut around the sides so that you get just the outside layer of the tomato, but not the seeds. Cut the outside into small chunks.

Add the cut tomatoes to the bowl with the avocado. Mince the garlic, quarter the lime, and chop a big bunch of the cilantro - I use almost 1/4 cup in my guac. Add the garlic, squeeze a quarter of the lime into the bowl, and add the cilantro. Add in a few dashes of tobasco.

Mix it all together. Taste it, and add salt if needed. Transfer to a "pretty" bowl for serving. I prefer guacamole chilled, but most of the time can't wait that long.



 Enjoy!
 
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