Mint Chocolate Bars

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I had a great month of May in terms of a rotation I was doing for school. I loved it and learned so much! On my last day, I wanted to bring a little treat for the staff who taught me and worked with me for the past few weeks. I couldn’t decide what to make, but ruled out cookies because the hospital frequently provides trays of cookies that are pretty darn good. And I’m generally exhausted during the middle of the week, so I wanted to make something pretty simple. I came up with the idea for these, essentially extrapolating from a thought of Rice Krispy Treats! These are so easy to make and are delicious!! You can’t go wrong. You could easily throw these together for some sort of last minute get-together or other situation.

(Also. I forgot to take pictures. So all you get is a quick shot of the 2 bites I saved for Selim.)

Mint Chocolate Bars

Ingredients: 
  • 1 standard sized box of Mint Oreos
  • 4 tbsp butter
  • 1 bag of large marshmallows (5 cups)
  • 20 pieces Andes candy, chopped
Instructions: 
  1. Place the Oreos in a large plastic bag and smash with a mallet. Don’t smash them too finely.
  2. Meanwhile, melt the butter in a large saucepan over low heat.
  3. Once butter is melted, add the marshmallows and cover. Keep on low heat.
  4. Remove the lid every 3-4 minutes and stir. The marshmallows will melt and eventually combine with the butter.
  5. Once the butter and marshmallows are melted and combined, pour in the crushed Oreos. Working quickly, stir to coat the cookies in the marshmallow/butter. Remove from heat.
  6. Lastly, add the chopped Andes candy. They will quickly begin to melt. Stir ASAP to get the candy spread throughout.
  7. Scoop the mixture into a glass baking dish (8×8). Spread out evenly.
  8. Allow to cool entirely. Once cooled, slice with a sharp knife.
  9. Try not to eat them all before you share with friends!
Makes ~25-30 bars, obviously depending on how large you cut them.

Pinch of Crab Egg Dip

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Ok, bear with me now. I know this isn’t the first post where I’ve started with – “this sounds kind of weird, but I promise you it’s really good!” This is another one of those. I don’t know who originally thought, 💭Hmm… let me combine some eggs and crab and make a dip out of it, but I’m glad s/he did. My aunt Ann has made this dip for as long as I can remember, and I’ve always loved it. It’s super easy to throw together for a party and definitely something your guests probably haven’t eaten before. It’s a fairly mild dip, that will please most palates, provided they like crab/seafood. It’s delicious and addicting spread on crackers. I like it with a drop of hot sauce on top! Let us know what you think!

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Pinch of Crab Egg Dip

Ingredients:
  • 9 eggs, hard-boiled
  • 3 6oz tins of crabmeat (obviously use fresh if you’re so inclined/budgeted)
  • 2 tbsp poppyseeds
  • 1/3 cup mayonnaise
Instructions: 
  1. Chop up the hardboiled eggs.
  2. Mix all of the ingredients together.
  3. Chill until serving. Serve with crackers.
I don’t really know how to describe portions of a dip. This makes the amount of dip pictured above, served at a large party.

Raspberry Mint Vinaigrette

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Once upon a time, I used to buy salad dressing in stores. But a few years ago, I realized how easy it is to make a vinaigrette at home. The greatest part of it for me is that I’m not committed to a single salad dressing until I finish the bottle. One night I’ll use a balsamic vinegar base and the next night I can go Asian with a rice wine vinegar base.  There are also some health benefits to making your own vinaigrette. (I’m not judging you for your store-bought salad dressing, promise. Even as I’m extolling the virtues of making my own, I still have a bottle of one of my faves – Trader Joe’s Sweet Onion & Bacon Vinaigrette – in the fridge. And don’t even get me started on their Champagne Vinaigrette – yummmmm! I’m just pointing out another good reason to try making your own!) Salad dressings are notorious for having significant amounts of salt and sugar. When you make your own, you control those levels! And obviously, you’re not adding any preservatives or anything to make it shelf stable. Since I’ve been playing around with making my own dressings, I’ve learned (or maybe just confirmed) one thing. I love vinegar! Standard vinaigrette recipes call for 3-4 parts oil to one part vinegar – I generally use less oil for each part vinegar. I hope you enjoy it my way! We used this raspberry mint vinaigrette tonight over a shaved vegetable salad, and it was delicious!

Raspberry Mint Vinaigrette

Ingredients: 
  • 1/2 cup raspberries
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1/2 tsp honey
  • 5 large mint leaves, chopped
  • 3 turns fresh ground black pepper
Instructions: 
  1. Puree the raspberries.
  2. Whisk together the pureed berries with the rest of the ingredients. {It’s that easy.}
Makes ~3/4 cup of dressing

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Hummus Egg Salad

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Did you know that there is a week every year devoted to egg salad?? National Egg Salad Week is celebrated on different dates every year, starting on the Monday following Easter. (It all makes sense.) Both Christians and Jews use eggs in their traditional celebrations of Easter and Passover, with the eggs symbolizing new life. A beautiful and logical sentiment to be sure, but practically, it does result in an abundance of left-over eggs. In a CNN article from 2013, Americans were predicted to purchase 180 million eggs for decorating in that year. I can’t imagine that’s gone down a whole lot this year… So I’m assuming a few people might be looking for left-over egg recipes this week!

With that in mind, this seems as good a time as any to share my accidental new egg salad creation! I know egg salad is one of those divisive substances that you either love or hate, but I love it! (Selim isn’t really a fan…) My mom used to make delicious egg salad sandwiches for me growing up, and as per usual, I’ve never been able to make mine as good as hers. Awhile back, I craved egg salad and so I got up and hard-boiled a few eggs to make a batch for the week, only to open the fridge to see we were out of mayonnaise! What was a girl to do?? Run to the store or whip up some homemade mayo? Nah, I was feeling lazy per usual.

I looked around the house, trying to think what I could substitute for the mayonnaise and my eyes landed on the hummus. Hmm… I like hummus, it’s spread-able, and would probably hold the eggs together, I thought to myself. Then I thought, that’s weird Ally, hummus and eggs don’t go together… But I tried it and it’s actually good! You can’t mentally compare it to standard egg salad, because it just isn’t the same. But it works as its own new identity! And since the hummus itself is so flavorful, you really don’t need any extra ingredients (although you certainly could doctor it up some more if you wanted – I like a drizzle of hot sauce on top of mine!) So without further ado…

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Hummus Egg Salad

Ingredients:
  • 4 hard boiled eggs
  • 2 tbsp hummus
  • Few turns of fresh ground black pepper
Instructions:
  1. Take those left-over hard boiled eggs (or cook some up) and chop them up.
  2. Mix together with the hummus and pepper.
  3. That’s it!
Makes enough for ~3 sandwiches.

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Fresh Avocado & Cucumber Salad

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Awhile back I shared one of my favorite lunches, this Couscous Salad. It’s pretty easy to make, pretty healthy, and pretty delicious. In that post, I talked about how I find lunch very uninspiring. I still do. I love going out to lunch though… why is it that a sandwich, soup, or salad at a restaurant is so much better than the exact same dish you made at home? Is that just me??

Maybe it’s because I don’t eat a wide variety of lunches. There’s only so many things that are portable and easily eaten on a brief lunch break. This salad is one of my go-tos. It takes about 5 minutes to make, so you can throw it together the night before. It’s healthy, with very simple ingredients. And since the whole avocado is in there, it’s filling enough to last you through the afternoon.

I like to use the small pickling cucumbers in this salad because I don’t think they leech as much water and stay more crisp in the fridge. You obviously can use a regular cucumber if you’d like. I usually make a double or triple batch at eat it all week. I kept this recipe small, because when it sits in the fridge for a day or two, the avocado gets brown and less pretty. I don’t mind this because it still tastes good despite its appearance, but I don’t want you people to make a big batch and be sad a few days later.

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Fresh Avocado & Cucumber Salad

Ingredients: 
  • 1 avocado
  • 2 pickling cucumbers
  • Juice from ~2/3s of a lime
  • 1/2 tsp garlic powder
  • 4 turns of fresh ground black pepper
  • A pinch or two of Kosher salt, to taste
Instructions:
  1. Slice the cucumbers and cut the avocado into chunks.
  2. Combine all ingredients in a bowl. Stir to combine.
  3. Refrigerate until serving.

Simple Green Crema

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In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we’ve been using the crema for all sorts of different dishes. It is incredibly versatile. Not only have we topped the chicken wings with it, but also a nice spice-rubbed steak. It works well as a sauce spread inside of a wrap with just about any protein and vegetable (our easy, go-to weeknight dinner). Try it as a dip for crudites, spread on a cracker, or as an alternative to your boring ketchup next time you have potatoes wedges. The possibilities are endless 😉

Simple Green Crema

(Adapted from this recipe at Turning Clock Back)
Ingredients: 
  • 1 ripe avocado
  • 1/4 cup Mexican table cream*
  • 1/2 cup fresh cilantro, roughly chopped
  • Juice of 1/2 lime
  • Pinch of salt & pepper
*Many standard grocery store chains carry crema or Mexican table cream these days – usually in the cheese section or by the sour cream. If not, it can be found in a Mexican grocery, or substituted with sour cream.
Instructions: 
  1. Wait for it, this is super complex.
  2. Combine all the ingredients in a food processor. Blend.
  3. Chill before serving.

Simple Olive Couscous

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This side dish has a great flavor that belies its simplicity and ease of cooking. I could eat this as a meal (I really love couscous), but it’s perfect as a side dish with pretty much any dish with Middle Eastern, Mediterranean, or North African flavors. I made it tonight with these braised chicken thighs!

Simple Olive Couscous

Ingredients: 
  • 2/3 cup pearl couscous
  • 1 1/3 cup chicken stock
  • 8 kalamata olives, chopped
  • 2 tbsp juice from olive jar, divided
  • Fresh-ground black pepper
Instructions: 
  1. Place the couscous, chicken stock, and 1 tbsp of olive juice to a small pot. Bring to a boil.
  2. Lower heat to a light simmer. Cover and cook for ~12 minutes. (Cooking times and liquid amounts may vary by brand – check your cooking instructions.)
  3. At the very end, add the olives and other tablespoon of olive juice to the pot. Stir well and re-cover.
  4. Once all the liquid is absorbed, top with a bit of fresh ground black pepper before serving. See, simple!
Serves 2-3.

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