Homemade Guacamole

Directions:

Preheat oven to 350 degrees.

Dice avocados, tomatoes and onions and place in a bowl. Add lime juice, chopped cilantro, hot sauce, and salt and pepper. Stir with a fork until well combined.

Stack 8 tortillas on a work surface and cut into quarters. Place on a rimmed baking sheet, in a single layer. Sprinkle with salt.

Bake 4-5 minutes just until golden brown. Serve with guacamole.

BBQ Chicken with Homemade BBQ Sauce

Directions:

Combine ketchup, vinegar, brown sugar, molasses, hot sauce, mustard, worstershire sauce and garlic in a medium saucepan. Cook, while stirring until thicken and reduced to about 1 ½ cups.

Brush chicken lightly with oil and season with salt and pepper. Grill over medium-high heat until chicken is done. During the last few minutes of cooking baste chicken with sauce until well glazed.

Serve chicken with sauce on the side.

Homemade Fluffy Biscuits

Directions:

Preheat oven to 450 degrees.

Whisk together the salt, flour, baking powder and sugar. Then dig a well in the center and slowly add the milk and cream. Mix together until a sticky dough forms. Add some flour to your hands, and turn out onto a well-floured board. Continue to work in flour until easy to handle. Roll out into a 6x9 rectangle. Smear the butter on top until well spread. Fold dough in thirds, like a business letter. Roll out, and then fold in thirds again, the other way. Repeat this process of folding and rolling until butter is well incorporated.

Cut dough out with a well-floured, 3 inch round cutter. Place on parchment linked baking sheet. Brush tops with melted butter and bake for 10-12 minutes until golden brown.

Corn Salad with Cherry Tomatoes and Fresh Basil

Directions:

Blanch corn for 2-3 minutes to cook out the rawness.  Run under cold water in a colander to cool. Cut corn off cob, place in a bowl with cherry tomatoes, and basil. Add lime juice, olive oil and salt and pepper.  Toss to combine and serve at room temperature.

Horseradish Potato Salad with Shallots and Fresh Herbs

Directions:

Boil potatoes with skins on, until fork tender.

Meanwhile in a small bowl combine, sour cream, mayonnaise, horseradish, shallot, and herbs.  Add to potatoes and toss.  Keep refrigerated until ready to serve.  Serve at room temperature.

Homemade Coleslaw

Directions: 

Slice cabbages, and onion very thin.  Place in a large mixing bowl.  Add shredded carrots and set aside.

Meanwhile in a smaller bowl combine, mayonnaise, vinegar, brown sugar, Dijon mustard, celery seed salt and pepper.  Mix to combine.

Pour dressing over vegetables and toss. Serve immediately.  (If not serving right away, keep dressing and vegetables separated and covered.  Toss moments before serving)

Berry Toffee Crisp with Vanilla Ice Cream

Directions:

Preheat oven to 350.

In a large mixing bowl combine, berries, lemon, sugar, cornstarch.  Mix until well-combined and transfer to a 14” oval baking dish.

For the crumble.  Combine flour, baking powder, sugars, salt and cinnamon and whisk together. Stir in the oats, butter, heavy cream, vanilla, pecans and toffee bits.

Sprinkle the crumb topping on top of the berries and dot with the diced butter, evenly distributing over the top.

Bake for 15 mins at 350 then increase oven to 400 and bake for another 15 mins until top is browned and fruit juices begin to bubble.  Serve warm with vanilla ice cream.