Avocado Mayo

2 T grated white onion {using a sieve, rinse grated onion under cold water and let excess water drain off}
1 ripe avocado: pitted & peeled
2 T mayonnaise
2 plum tomatoes: cored, seeded & chopped
1 T fresh cilantro: finely chopped
2 t fresh lime juice
1 small garlic clove: grated
Kosher salt

Mash avocado & mayo in a bowl.
Stir in the rest of the ingredients.
Season generously with salt.

Serve on burgers or sandwiches.

Found in 'weber's Way To Grill'

::Mojo Drumsticks::

::Photo Credit::

AIDAN AND I HAVE AVOIDED CHICKEN ON THE BBQ FOR FEAR OF THE DREADED DRYNESS. BUT THEN WERE HOSTED BY FOLKS WHO DID IT RIGHT. WE HAVE BEEN COOKING THESE BABIES EVER SINCE.

8-10 chicken drumsticks

Marinade::1/2 cup fresh orange juice
2 Tbs soy sauce
2 Tbs fresh lime juice
2 Tbs olive oil
1 Tbs minced garlic
1/2 tsp Tabasco sauce
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp pepper

Instructions:: 1. Whisk together marinade ingredients. Place in a large freezer bag with drumsticks. Press out the air and seal. Leave in the fridge for up to 8 hours. Turn over halfway. 2. Remove chicken. Empty marinade into a saucepan. Bring to a boil. Boil for one minute and use to baste the chicken on the BBQ. 3. Grill meat over direct medium heat until grill marked. Then grill on indirect medium heat for 30-40 minutes until juice runs clear. For crispy skin place back on direct heat for the last 5 minutes.

Sides:: Grilled Veggies and Grilled baguette

Banana Bread take 2

1/4 cup butter
1/2 cup brown sugar
1/8 cup ground flax seed
3 overripe mashed bannanas
1 tsp baking soda
pinch of salt
1/2 cup whole wheat flour
1 cup white flour
handful of chocolate chips

My updated ingredient list for this recipe

Oatmeal Cranberry Flaxseed Cookies

My new favorite cookie recipe: click here

Chicken Papadoris

I got this recipe from Alanna and it is AMAZING. you have to try it.
The original recipe is here
I've tripled the amounts in the details below because I found the original amounts was only enough to serve 2-3, and I've made a few modifications from the original.

3/4 cup pine nuts
1/4 ~ 1/2 cup butter (I made it with the full 3/4 cup it originally called for once and found it too greasy... so the next time I used less butter)
6 chicken breasts, cubed
3 small onions, chopped
1 head of garlic, crushed
6 T soy sauce
3- 14oz cans of coconut milk
6 cubes of chopped frozen spinach
5 tsp paprika (I use smoked paprika)
1 tsp cumin
3 tsp curry powder

* toast the pine nuts and set aside
* melt the butter in a frying pan and brown the chicken (I did this in batches)
* add onions & garlic, saute until tender
* add the soy sauce, cocunut milk, spinach & spices
* simmer 20 min
* add in the toasted pine nuts
* serve over rice

(if you have time let it simmer longer under it is nice and thick, if you don't have time and want it thicker you can dissolve 2 Tblsp of cornstarch in 3/4 cup cold water and add it to the pan.)

::Breakfast Bars::

{via LargeFamilyMothering}

MY KIDS REALLY LOVED THESE IN THE MORNING. ALSO, I USED THEM FOR SNACK LATER WITH FRUIT, OR CRUMBLED INTO YOGOURT.

1 1/2 cups butter
3 cups brown sugar
Cream together. Add:
5 eggs
Mix.

Add:
3 cups oats
2 cups flour
3 tablespoons baking powder
2 cups raw wheat germ
1 1/2 cup coconut
2 cups nuts
2 cups raisins

Grease two 9 x 13" baking pans, fill each with half of mixture. Bake at 350*F until golden brown.
Cut into bars and serve in a bowl of cold milk.
We make these the night before--they are more nutritious than granola (they contain eggs and not so much oil or sugar).

::Rustic Apple Tart::

{Top Chef Recipe}

FLAKY PIE CRUST:

• 2 cups all purpose flour
• 2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
• 1/3 cup water
• 1 teaspoon salt
• 1 tablespoon sugar

APPLE FILLING:

• 4 Granny Smith apples, peeled and dices
• 4 Fiji apples, peeled and diced
• 2 tablespoons butter
• Pinch salt
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 lemon
• 2 tablespoons crystallized ginger, chopped
• 2 tablespoons corn starch
• 1 teaspoon vanilla
• 1/4 cup water

APPLE CIDER REDUCTION:

• 1 quart apple cider
• 4 bags ginger peach tea (herbal)
• 2 inches ginger root, peeled and thinly sliced
• 2 tablespoons brown sugar

FLAKY PIE CRUST:

Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.

Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.

Separate dough into 4 discs. Wrap each with film and chill.

APPLE FILLING:

In large skillet, melt 2 tablespoons butter. Sauté apples for 1 minute. Add in salt, sugars, nutmeg, and cinnamon. Stir in lemon juice and crystallized ginger. Continue to cook on medium heat.

In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Bring to a boil and reduce heat to a simmer. Adjust seasoning if desired. Let cool.

PIE:

Roll each pastry disc out to a 6 inch round. Put 1/4 apple mixture in the center and fold 2 inches of dough, making pleats, around the filling leaving the center open. Brush each tart with an egg wash, 1 egg and 2 T water. Sprinkle with cinnamon sugar, equal parts granulated sugar and brown sugar or cinnamon. Bake at 375 degrees or till the crust is golden brown and the apples are bubbly. Serve warm with apple cider reduction.

APPLE CIDER REDUCTION:

Combine all ingredients. Reduce to 3/4 -1 cup. Chill and serve with apple pie and a wedge of cheddar or blue cheese.