{companions} Stuffed Hummus Jalapenos

Sinfully good...roasted Jalapenos. Typically I make them stuffed with cream cheese and wrapped in bacon but today I decided to try something new. They are infused with sizzling goodness. I use the oven *see below, or if I am in a huge hurry I will broil them, watching them very carefully and flipping them along the way.


Stuffed Hummus Jalapenos
by amy twomey


ingredients

12 jalapenos
1 container of hummus or homemade hummus even better
Queso Fresco Mexican cheese


Preheat oven to 400 degrees. Remove inner seeds and wash well. Stuff each jalapeno half with hummus. Cut strips of Queso Fresco Mexican cheese and put one slice in center of each jalapeno. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

* I also stuff with whipping cream cheese and shredded cheddar cheese with bacon wrapped around the jalapeno for another time. Both are different and each mouth-watering-good!

{companions} minted coleslaw & new mexican corn bread

Below are the first two posts we had as a team. Amy posted her yummy cornbread and I posted my favorite minted coleslaw. Both of these are great for summer food! enjoy.



photo by ann west

Green is always an inspiring color for me. In the past, it has normally been attached to spring and it was Kelly green or nothing. But now we have so many varieties of green ... lime, avocado, celery, green apple ... greens are happy, serious, silly ... green compliments most other colors as well ... yellow, blue, pink, purple, brown ... I love my grey couch with green pillows they make all the difference. And who doesn't love Kermit the frog!



Enjoy this all green fresh spin on coleslaw!


A Hint of Mint Coleslaw
recipe by ann west


green cabbage sliced thin (I like to keep this an all "green" & white slaw)
green onion
fresh mint - sliced
fresh basil - sliced
cilantro chopped


I believe that these herbs should be used to taste - but just in case I use around 8 -10 leaves of mint and basil and a handful of cilantro


______


dressing...


3/4 cups mayonnaise
black pepper & salt to taste
1 tsp sugar
dash of cayenne
juice of 2 limes


Slice your cabbage and cut your onion, mint, basil and cilantro. Mix your dressing and toss with the cabbage. Add the herbs and onion and toss again. I love this fresh, yummy and beautiful green slaw. It is wonderful with spicy BBQ or fish tacos.


photo by amy twomey

If I was told that I could only have one food for the rest of my life it would be a serious toss up between beans and cornbread. I am a huge fan of cornbread, who isn't right? I had to re-workand dig for amazing new recipes when I discovered I was Celiac and had to 100% commit to a gluten free diet for life. So, along with that came a new recipe for cornbread given to me by my Mom who makes this for my Dad who also is a Celiac. I love it. My friends who come over to eat love it. My kids love it. It is a recipe I now make for my family all the time and I hope it is a recipe that my children will one day make for their kids too. It is an easy to make, delicious-must-try.

new mexican cornbread
recipe by amy

1 can (14-16 oz.) cream style corn
1 ½ cups corn meal
1/3 cup butter, melted
1 teaspoon baking powder
2 eggs, slightly beaten
½ teaspoon baking soda
1 teaspoon honey
1 teaspoon salt (optional)
¾ cup milk
1 ½ cups grated cheddar cheese
1 can (4 oz.) chopped green chilis

In a large bowl, combine all ingredients except cheese and chilis. Mix well.
Pour half the batter into greased 9” square pan. Sprinkle with half the cheese and half the chilis.
Add the remaining batter and top with the rest of the cheese and chilis.

Bake at 400 degrees F for 30-45 min.
Cool slightly and serve warm.

{crave} mango avocado salsa

Some times this is the way life goes.

Ok so I am getting ready for a small dinner for an old friend and his wife. I don't know them very well so I want to put on a good show (so to speak). I have my menu set (salmon, roasted potatoes, brocolini, fresh tomatoes and rustic tarts for dessert) great right. Well it was all great until my good friend and I went on our weekly run early in the am. About 2 miles in and a good mile and 1/2 from my house I see it.

I had to stop. Its in me ... I can't just past by ... there it was a cute, very frightened puppy under a car on the side of the road. SO we picked him up and carried him back to the house. Now what ... now my good friend Sue started calling, I started calling, I went back and knocked on doors all to no avail. The no kill animal shelters are full. Disheartened my daughter and I stop at the local coffee shop. The cute barista handed us our coffee while poochy pooch was sitting on our laps. I flippingly say - hey just found this dog - you want him?

she said yes! I would love him!

Again that is how life is. Of course I was thinking why did I have to see that puppy, Why do I feel the need to save that dog? Well I did see him, and I did feel like I had to do something and THIS TIME.... Then again I think what if I hadn't bought the cup of coffee... what if I had gone to a different coffee shop?

But is all worked out ... life funny!

So that is the long story of my day. The short story is that I needed an easy little munchy before my party and here it is. The blend of the sweet mango, with the spicy jalapeno is wonderful. The combo of corn and beans is a long-time favorite. And who doesn't love the avocado. A splash of this and a dash of that and you are done.

mango avocado salsa by ann west

2 ears grilled corn

1 cn black beans rinsed well

1 jalapeno chopped very fine

1 mango chopped

1 large handful of fresh cilantro chopped

juice of 1 lime

salt & pepper

cumin - 1 tsp or so

dash or 2 of cayenne pepper

1 avocado chopped - add this at the very end!

I just loved all of these colors together and the taste is so fresh. Sweet yet spicy. Enjoy!

{companions} peachy peppers

So I figure since I live in Texas I should at least give the peach its due. Peaches are one of my favorite fruits (don't I say that about all the fruits come to think of it?) But really. A truly good - just ripe peach ... hard to beat.

In Texas this year, I hear it is suppose to be a "bumper" crop. That - for us lay people - means a good year for peaches. Oh I can't wait.... peach pie (a must), peach preserves, some peach salsa, peach ice cream, peaches in salad. There are just so many ways to celebrate the peach.

But really. When they are ripe, at room temp and you bite into one... and the juice is just running down your arm. Oh... and your tempted to lick it off because it is sooooo sweet and good. Now that is the way to eat a peach!

But just in case you want to expand your horizons... here I have married the heat of jalapeno, with the coolness of cream cheese and the sweetness of the peach and of course the bacon ... well it speaks for itself.

peach jalapeno poppers by ann west

6 -12 jalapenos

8 oz cream cheese

handful of chopped cilantro

pinch or two of smoked paprika

applewood smoked bacon

1-2 peaches (slightly firm) peeled and sliced

preheat oven to 375 degree. Mix the cream cheese with the paprika and chopped cilantro. Slice the jalapeno length wise and again across the top and deseed and devein. Stuff the jalapeno with the cream cheese mixture and one slice of peach. Wrap in bacon and skewer with tooth pick. Place all of the stuffed peppers on a baking sheet lined with foil and cook in oven for 30 minutes or until done.

enjoy!

{companions} & {in the glass} a bowl full of cherries

fresh cherry pico & cherry limeade! by ann west

I remember when my mother would buy cherries. It was such a treat. I would just sit in front of that bowl... figuring out just the best way to de-pit the cherry... and nearly make myself sick they were so good!

There are soooo many ways to enjoy cherries. Here are two easy fun ways to enjoy the fresh cherries of this season!

fresh cherry pico...

I don't really have any tips for pitting cherries... but I love the color my fingers turn. I have a hard time resisting tasting as I go. But try to... because the end result is worth the wait. The perfect blend of heat and sweet!

fresh cherry pico by ann west

a handful of ripe delicious red bing cherries - pitted and chopped

1/2 small red onion

1 jalapeno - deseeded and chopped fine

1 handful cilantro chopped fine

1 lime

Mix all of the ingredients and squeeze the lime over and toss. We liked this best on our fish tacos or plain with chips. I also thought it would be fun right over a little cream cheese with some crackers for a quick app. enjoy!

fresh cherry limade (for Claire) by ann west

My daughter, like me loves a good cherry limeade. The sweet mixed with the tart... all of those bubbles... its just a fun drink. And since in Dallas it is going to be over 100 degrees rather refreshing too!

fresh limeade by ann west

1-2 limes cut into wedges

1 small handful of cherries - pitted

1-2 tbls sugar

ice

seltzer water or club soda

Muddle the cherries with the sugar and squeeze the limes over. Add ice to the top of the glass and fill with seltzer. Stir. Sit back relax and be cherry refreshed! enjoy.

cherrio!

{the dish} parmesan risotto

This is a recipe I have adapted from my friend Tonya. We had this over for dinner at her house about a year ago and I fell instantly in love with it. I will say though it is a recipe I do not make very often because it is basically microwave-risotto which equivilates to EASY and FAST for delicious meal that takes all of 17-28 minutes to prepare...but I am pulled by the microwave in general...maybe a discussion for another day. I am NOT a fan of the microwave. I actually want to toss it in trash pick up and have contemplated this time and time again. I know people who simply do not have one in their kitchen and I applaud them for their strength and discipline on many levels. sigh....I will one day throw it out...I will. But for now I will share my adapted radiation-recipe. smile. It is fabulous.

Parmesan Risotto by amy twomey

*adapted from my friend Tonya Dalton

4 T. butter

4 T. olive oil

1 c. onion, chopped in cuisine art

2 c. arborio rice uncooked

6 c. chicken broth

1 1/2 c. shaved fresh parmesan cheese

1 garlic clove, minced

1 t. pepper

1 t. salt

1 bunch of asparagus

1 package of bacon

Microwave butter/oil 75 seconds. Stir in onions and garlic cover 45 seconds. Stir in rice. Cover microwave 3 minutes. Add chicken broth microwave uncovered 28 minutes. Let stand 5 minutes add cheese, stir in.

Separate pan cook bacon. Separate pot steam asparagus while risotto is cooking! Add chopped asparagus and bacon to cooked risotto. So good.

*I serve with melted open face cheese sandwiches on gluten free toast & a salad.

For a super microwaved meal (ha ha) you can zap the bacon for faster results. Oh my!

A beautiful meal. I will be working on the long version of this same recipe, some day when my kids are off to college. ha ha! For now I will savor this one.

{companions} the succulent artichoke

(And check out those succulent ribs below from AMY. Yum.)

As a kid, artichokes always seemed to appear for birthday celebrations in my Family. We had them "just because" the other night. (ok really it was "just because" they were on sale - smile)

In fact I think my mom used to make one for each of us. Such a treat! We had our own dish for the artichoke and our very own dish of drawn butter. (not having to share was such a treat too!) We loved to dip the leaves in the warm drawn butter or in a mayonnaise dip. But the icing on the cake, the feast de resistance was that heart! Ohhh my mouth is watering right now!

Don't these beautiful succulents just remind you of the succulent artichoke?

This recipe is for my friend ann (not me - smile)!

succulent artichoke appetizer by ann west & family

3-4 artichokes trimmed. Cut the stem off the choke. Cut the top off about 3/4 to 1 inch from the top, and then trip the remaining leaves that have bristles.

Place the artichokes in a pot with about 1 in of water, a cut onion and throw in 1 or 2 bay leaves.

Steam the artichoke until done 30 min or so. You will need to raise the water to a boil then turn it down again. You will know the chokes are done when you can easily pull a leaf from the choke (i use tongs for this!)

Serve with drawn butter or a mix of mayo, lemon juice and capers. Sooo good! And don't forget when you have eaten all the leaves, scrape the white "hair" off the heart. Dice the heart and drop it into your bowl of drawn butter. Let it soak and then taste. Mmmmmmm

and look at this funny cacti... could be a cousin or something!

enjoy the succulent artichoke!

{companions} icelandic grilled corn

by amy twomey


Ok. So the truth: It has been an extra busy week. I am digging here for recipes. smile.


We are making what I am calling "Icelandic grilled corn" this week because my oldest kiddo had to pick a place to study which he, or shall I say "I", then cooked a meal that represented this place for the International Festival Lunch held at the kids school. He picked Iceland. I know, random. And so we made Icelandic Mashed Potatoes which are basically regular mashed potatoes but we used this fabulous Icelandic butter I found at Whole Foods, and added a few t. of sugar. hmmm.... So, lots of butter left and what to make? Oh yes, corn! So here we are.


My little one helped peel the corn husks. Dad turned on the grill, and walla....we wrapped the corn with Icelandic butter, salt and pepper in tight tin foil and popped those suckers on the grill.


Everything is better with a side of buttery grilled corn. right?



And lastly, I feel that I owe a huge thank you to ann for all her time she gave to help with the school International Festival Lunch! I however skipped out and took full advantage on being kid-less and had a romantic lunch over hamburgers with my amazing husband. You are awesome ann, and you are very, very appreciated. I don't know how you do it!

*We love to add sour cream, a touch of mayo, heavy on the Parmesan cheese & salsa picante all mixed up and spread over our corn. So good. So good.

{companions} baked cauliflower

baked cauliflower by amy twomey

one head of cauliflower, cut into small pieces

handfuls of shredded cheddar cheese

whipping cream

salt & pepper to taste

This is one of those recipes that is never the same as far as measurements and always great! So have fun playing around with guesstimating your measurements here because you simply can't go wrong. Heat the over to 375. Steam your cauliflower over stove top until done. Then cut it up into smaller pieces. Then place the steamed cauliflower in a baking dish, pour over a generous amount of whipping cream(about one fingernail high if you were to put your finger to bottom of pan), add salt & pepper, and add a handful of shredded cheddar cheese to top. Bake uncovered

for 30 minutes or until lightly browned.

{companions} eggcellent - deviled eggs!

I must admit those brightly color eggs of easter are so fun. Turquoise, yellow, orange, lime. They were so beautiful and seems to change daily. I loved our eggs and our low key time together. After our morning together it was off to Grandma for a feast to be reckoned with.

My husbands family loves their deviled eggs. His sister makes the best ... according to my kids at least. Deviled eggs made an appearance for many a meal over at Great Grandma's house and just I loved her egg dish. White, trimmed in gold, sweet and beautiful. Every egg had its own personal lounge chair.

How is it that foods like deviled eggs trigger wonderful memories. Really if you like deviled eggs, I just bet your favorite eggs come from a family member or close friend and is surrounded with memories. It's just one of those foods!

I don't make deviled eggs very often, come to think of it I am not sure I ever have. Well there is a first time for everything. Of course I have taken some liberty here and jazzed these up a bit but good ole deviled egg are fabulous. And come on I am never going to make them as good as grandmas anyway.

Italian and Chipolte deviled eggs by ann west

the egg base:

hard boiled eggs (don't over cook your eggs. In fact I like mine just cooker or slightly undercooked. More flavor and that gorgeous yolk stays and intense yellow) split and yolks removed to a bowl

mayonaise

sour cream

whipping cream

lemon juice

salt & pepper

Mix the mayo and sour cream into your yolks. I was making about 6 eggs and used about 1 tbls of mayo and 1/2 tbls of sour cream. Mix a little whipping cream to smooth it out... around 1 to 1 1/2 tsp. Mix this together add a squeeze of lemon juice and salt and pepper. Make it tasty - like you like it.

The Italian Devil....

add a layer of prosciutto, your egg filling. Top with fresh basil, red pepper flakes, a shave or two of asparagus and a nip of lemon zest.

The Chipotle devil...

Mix 2 tsp of the chipotle sauce into the egg mix. Stuff your egg. Garnish with black beans, cilantro, a jalapeno and or avacado.

Enjoy!

{the dish} grilled veggies+ baked eggplant over pasta

There is nothing better in the world then grilled veggies + baked eggplant over Quinoa pasta! Talk about fresh, and crunchy, and perfectly delicious. This is a great meal for a busy night. It is so pretty it will even win over dinner guests. The wonderful thing about Quinoa pasta is that it is gluten free and my family can not tell the difference from regular pasta. A win/win at our house!

cut up your veggies of choice. I recommend cutting the squash up a tad more then what I photographed so that they will cook through equally in comparison to the other veggies. I had to burn a few asparagus pieces to get the squash cooked well. Had I cut the pieces smaller it would have been perfecto!


grilled veggies
by amy twomey

anything you have in the fridge or love together. There is no right amount here either! I just cut up as much as I can so that I am sure to have enough to fill the grill wok + have leftovers.

last night I used: butternut squash, asparagus and brussels sprouts


I stumbled across something recently at ikea that has changed my life :: the grill wok!
Buy one, you will thank me later. I heat grill on medium heat and cover it and shaking wok regularly. *remember to use oven mitts as handle gets HOT.


baked eggplant
by amy twomey

This is a recipe my mom made all throughout my childhood that I love. I make all the time and again this makes wonderful leftovers....so make as much as you can.

wash eggplant well and cut up in thin circles placing them on a baking sheet while heating your over to BROIL :: lo.

Add pre-jarred basil pesto on top of each slice.

Add fresh Parmesan cheese to the top of each circle. Broil until cheese begins to brown then change to bake :: 200 and continue cooking until tender. Add salt to taste.

Now :: cook your Quinoa pasta (we use 2 boxes of the Andean Dream brand for a family of 5). Stir constantly with a dash of olive oil while cooking so that the pasta does not stick. Drain and serve a pile of grilled veggies and baked eggplant on top. Seriously great! Let me know if your family loved it as much as ours does!