If you haven't taken a liking to avocados yet, now would be a good time. They are full of vitamins and benefits for your body- Dr. Oz says they help get rid of the belly fat, so I say, bring on the avocados! When made into guacamole, the avocado's creaminess and light texture are showcased, and the dip can be enjoyed for its refreshing qualities. Whether you eat it with tortilla chips or as a condiment on your favorite dish/sandwich (like we used the leftovers on our turkey burgers last night), this traditional Guacamole will taste delicious!
This post's main intention is to share a beloved Drunkenly Sweet Ham Glaze recipe with you, but I feel guilty leaving anyone out there stranded that isn't well versed at preparing a ham (flashback of me a couple years ago). This is why I will give you my two cents on the hams of the world. Cooked or not cooked? That is the question.
I gotta say that getting a fully cooked (spiral) ham seems like the most logical and convenient thing to do. Let's face it, there ain't much YOU are actually doing to the flavor of the meat regardless if it comes cooked or not! That being said, here's my take on the options out there:
Pestois awesome, except for one thing- it's packed with fat. I know, I know, olive oil is "good fat" (monounsaturated), but nonetheless it's still carries its weight in calories. Instead of using olive oil, I turned to Fat Free dressing to achieve the perfect consistency and even add in some flavor. Encouraged by a delicious pesto sauce I enjoyed while eating at a Cafe in Amsterdam, I made sure to include plenty of garlic. Of course fresh basil and parsley are a must too. This may not be your traditional Pesto, but my Fat Free Pesto is simply delicious, especially when used in the Roasted Vegetable & Mozzarella Sandwich.
Peanuuut, Peanut Butter and Jelly Basil. These are the two ingredients that make this Thai Stir Fry everything it is- a dish that gets your taste buds going with its nutty, sweet, and vibrant flavors. I don't use peanut butter often in cooking because of its high fat content (even the "reduced" fat ones still pack it in), but every now and again I will grab out the jar because it really is so darn delicious. And when cooking with it, you don't have to use that much to salvage the awesomeness it offers- moderation is key... just remember to resist the temptation to lick the spoon! The recipe has two versions- Vegetarian (which can also be made as a side dish) and Non-vegetarian- including chicken. Oh, and as usual, you can modify the contents to your liking (broccoli, carrots, water chestnuts, etc.)!
I love sauces, all of them. The more the merrier! Tzatziki sauce is definitely a condiment that I get excited about when I see it available on a restaurant menu. Even if I'm not doing a "Greek" dish, I still like to get a side and add it to my sandwich, salad, piece of chicken, cake (ok, maybe not cake), but you get the idea. My love/obsession has resulted in the following recipe. I do not use dill, which is found in some Tzatziki versions, but you can add in a sprinkle or two if you like the flavor it adds.