West Indies Guava Barbecue Sauce

I got 5 little yellow guavas in my basket this week. Never had a fresh guava before. This one had a bunch of inedible seeds in it. After taking the seeds out, there wasn't much fruit left. So I made something easy that didn't require a lot of guava flesh. Barbecue sauce. Can't say that I tasted the guava, but the sauce was good. I forgot to get some liquid smoke, but it had a nice sweet, tangy, and a little spicey flavor.

West Indies Guave Barbecue Sauce

1 guava - peeled, seeded, and chopped

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 cup water
1/4 cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon habanero hot sauce
1 teaspoon molasses
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper

In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

Chili-Garlic Roasted Broccoli

Roasting vegetables is good. I keep discovering that it works for more and more vegetables. I never would have thought that broccoli would be good in the oven. This is a really simple and flavorful recipe. Sprinkle on some seasonings and oil and cook for 20 minutes in the oven. Voila!

Chili-Garlic Roasted Broccoli

1/4 cup extra virgin olive oil, eyeball it

5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)
1 large head broccoli, cut into thin, long spears


Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Source:
Rachel Ray

Filipino Avocado Milkshake

Avocado beverage trial #3. I saved this one for the last because I expected it to be the most avocado flavored of them all. It was. It's not a strong avocado flavor, but it's there. Many people would like it. I don't. I didn't gag or anything, but I really liked the first recipe the best. Green Goblin potion wins!! It really does have them best name anyway.  I guess I learned that avocado can be added to my already tasty smoothies for extra nutritional value, but I will avoid the plain avocado milkshake.

Filipino Avocado Milkshake

1 avocado - peeled, pitted, and cubed

5 cubes ice
3 tablespoons white sugar
1 1/3 cups milk
1 teaspoon fresh lemon or lime juice
1 scoop vanilla ice cream

Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender. Puree until smooth.



Source: All recipes

Chocolate Avocado Milkshake

Avocado beverage trial #2. This one fell a little flat. Only because it tasted a lot like milk with cocoa powder in it. The powder didn't blend so well. I think it would benefit to use chocolate syrup instead of powder or just use chocolate soy milk or almond milk. Can't taste the avocado. Maybe a banana would be a good addition as well.

Chocolate Avocado Milkshake

½ ripe Hass avocado
2 tablespoons brown sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 ½ cup skim milk

Place all ingredients in a blender or food processor. Blend on high until smooth and serve over ice.

Source: skinny chef

Green Goblin's Punch

With a title like this, it seems this recipe is perfect for Halloween. That was not my intention, but it works. I actually was reading about the nutritional benefits of avocado and decided there had to be a way to eat it but didn't taste it. Not a fan of guacamole. I found a bunch of smoothie and milkshake recipes. This is avocado drink recipe trial #1. With the strong flavors of orange and pineapple, the only reason you know this has avocados is the light green color. It is actually really good.

Green Goblin's Potion

1 medium or large ripe avocado
1 1/2 cup fresh pineapple
1 Tbs honey
1 1/2 cup orange juice
2 tsp lime juice (optional)
1/4 tsp coconut meat or flavor
2 ice cubes--or a handful

Blend all ingredients in the blender.
 
Website Source: bewellbuzz.com

Skeptical Salad (Winter Version)

My sister dubbed this salad "Skeptical Salad" because she was skeptical about it tasting good. Now she makes it all the time. I can't remember what magazine I got it out of, but it is now a classic at my house. The original recipe uses sliced strawberries. I wanted an option for the winter when you can't get good strawberries. I chose pomegranates. They have the same sweet/tart balance as strawberries. I still prefer the original version, but the winter version is good too. For the glazed walnuts, Emerald makes really good ones. You can try the bulk bins (Sprouts has them) or even make them yourself. Make sure you use good lettuce-- Romaine or the fancy greens. Iceberg just doesn't work in this recipe. I often omit the green onions. They aren't bad. They add a bit of spice, but I think it is unecessary.

Skeptical Salad

Mixed greens

1 pint strawberries, hulled and sliced OR 1 pomgranate (avrils only)

11 ounce can of mandarin orange segments

2/3 cup green onions, sliced (I rarely add this)

1 cup glazed walnuts

Toss all ingredients

Dressing
1/4 cup orange juice
1/4 cup honey
2 T vegetable oil
2 tsp Dijon mustard

Mix all ingredients. Refrigerate until serving.

Honey Chipotle Ribs

I decided to try a new ribs recipe when my husband requested them for dinner. I think good ribs are more about how you cook them than what sauce you use. Sauce is important, but there are plenty of good ones out there. The important thing is to cook your ribs until the meat falls off the bone--love the crock pot for that-- and then put it on the grill so that it has that crispiness. MMMM, crispy.

Honey Chipotle Ribs

2 racks baby back ribs, cut into 2 to 3 rib portions
Salt and pepper
1 1/2 cups ketchup
1/3 cup honey
1/4 cup chopped onion
1 1/2 tablespoons Tabasco Chipotle Sauce, or to taste
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 tablespoon prepared mustard
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oven to 375°.
Line a large baking sheet (with sides) with heavy duty foil. Place rib sections, rib sides down, on the baking sheet. Bake for 1 hour.

Combine remaining ingredients in a food processor or blender; process until smooth.

Transfer ribs to the slow cooker; cover with onions and pour the chipotle barbecue sauce over all. Cook on LOW for 8 to 10 hours, or HIGH for about 4 to 5 hours.