Cranberry Granola Power Bars
Stop buying store bought granola bars that are packed with all kinds of additives and preservatives. This simple to make recipe for Cranberry Granola Power Bars is perfect for a quick breakfast on the go or a mid-afternoon snack at the office. Most grocery stores sell nuts and oats in bulk, so yo don’t have to worry about buying too much of one ingredient. I made a batch yesterday and brought them to a friends bbq. They were a big hit! Also remember, you can pretty much substitute any combination of nuts,...
Read MoreFresh Corn and Black Bean Salsa
Todays recipe is very healthy and a delicious mix of fresh ingredients that will satisfy your hunger! On top of just eating it as a dip, you can wrap it in a pita or make it into a burrito. It also goes great serving it on top of grilled chicken or fish. You can also make it a head of time, store it in a Tupperware container and bring it to your friends next outdoor BBQ. INGREDIENTS: 1 (15 ounce) can black beans, rinsed and drained 4 ears of fresh corn, cooked 1/4 cup red onion, minced 2 garlic cloves, minced 2...
Read MoreHummus bi Tahine
I’ve been on a mission to duplicate the hummus from a local favorite Greek restaurant, Farm Grill and Rotisserie. They won’t exactly give me the recipe but they did tell me their secret ingredient is the particular type of tahini they import from Lebanon. The other secret to the creamy, smooth blend is getting each and every last skin removed from each chickpea. You can use a foodmill for this process or painstakingly remove them by hand, one-by-one. The word hummus means ‘chickpea.’ You...
Read MoreProvoleta
For those of you that fired up the grill the other day and made choripans I have the perfect recipe to use up that leftover chimichurri sauce! This is another dish that I discovered in Buenos Aires. Its basically a ½ inch thick slab of special provolone cheese made for grilling. The cheese is rubbed with oregano and grilled either on a bbq or a very hot grill pan and then plated, drizzled with olive oil and topped with chimichurri sauce! It sounds crazy eating one of these by yourself but its typically served as...
Read MoreArepa de Choclo – Sweet Corn Arepa
The arepa is a corn-based bread found in the Northern Andes of Colombia and Venezuela. It is usually transformed into a patty and then baked, grilled or fried. Some people stuff them with either cheese, vegetables or meats. This was the first dish I immediately took a liking to while visiting Colombia. There are several different kinds of arepas I sampled before I discovered the arepa de choclo. It was the sweetest and most moist arepa out of the bunch. In Colombia they are typically cooked in homes on an asador...
Read MoreBruschetta
photo by Allerina & Glen MacLarty This dish originates from central Italy back in the 15th century. Its normally served as an appetizer or snack. The word “bruschetta” comes from “buscare” in Roman dialect, meaning “to roast over coals.” When olives are pressed into olive oil, the growers sample the oil on bread that is toasted over a small fire in the pressing room. The crusty bread is then rubbed with garlic and sprinkled with salt. The meaning of the word bruschetta in...
Read More