Sausage Sweet Potato and Spiral Skillet

We had some Jalapeño sausage and sweet potatoes so we added some greens and lemon reduction sauce to make another wonderful dish. This is one of our new favorites.

Bacon, Tomato, And Avocado Omelette

Avocados are soooo good for you. We have been trying to incorporate them into our diet without making guacamole every time. Today I made a Bacon, Tomato, and Avocado Omelette.
I just stuffed it all in before I folded the egg over. I finished it with some habanero cheddar.

Sushi Dip

We had some leftover Wasabi from a Sushi plate and decided to incorporate it into a salmon dip. I started with a trick I learned from Lorie Groll. I mixed a room temperature block of Neufchatel cheese with 5 oz of salmon and formed into a shallow block. I covered the top with the leftover Wasabi and then sliced some grooves into the cheese mixture. Sprinkle the top with toasted sesame seeds and and apply a liberal amount of good soy sauce. This will taste like good Sushi. Most people think that Sushi means "raw fish." That would be Sashimi not Sushi. Enjoy, we did. 

Broccoli Avocado Soup

Since the cooler weather returned I decided to make some broccoli soup. I cooked my broccoli soup like you normally would and put it into the food processor but it was a bit thin. I usually add some corn starch and milk but today I decided to add an avocado. This creamy, fleshy fruit was just what my soup needed. Now it is rich and delicious. I only added a dollop or two of sour cream to finish off the flavor. I intend to use avocados to richen up other dishes because it worked so well. 

Stuffed Shrooms

Well grillin season is finally here. I put several big mushrooms on the hot grill for about 12 minutes to soften and cook a bit. I made up some stuffing with ricotta cheese, some fine ground sausage, and some finely shredded cheddar while the mushrooms were cooking. After 12 minutes or so, I dumped the liquid from the caps and stuffed them with my cheese mixture. They stayed on grill for about 10 more minutes until they started to crisp up. When plated, I sprinkled them with some Parmesan cheese.