Guacamole Stuffed Peppers

Last week I noticed a new item at my local grocery store, a bag of small, bright colored, sweet peppers. I picked up a bag with the thought that something that cute and vibrant had to be used in a new dish!

When I got home I realized I had purchased a bag of avocados last week that were now perfectly ripe, and so the guacamole stuffed peppers were born!

This dish is not only delicious, it’s also gluten free, vegan and paleo making it the perfect party appetizer for all guests!

Ingredients

• 10-12 small sweet peppers
• 3 avocados
• 1 small tomato (chopped)
• 1/4 onion (chopped)
• 1 lime (juiced)
• 1 tbsp fresh cilantro (chopped)
• 1 serrano chili (minced)

Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.

Next, place the peppers on the grill over medium heat for 7-8 minutes.

Remove from the heat and allow to cool while preparing the guacamole.

Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.

Next add the tomatoes and onions.

Add the lime juice, cilantro and serrano chili, then mix well to combine.

Spoon the guacamole into each pepper.

Simple as that, you have a beautiful, easy and healthy dish to serve as an afternoon snack or appetizer!

With all the beautiful bright colors in this dish, it just screams summer to me! Am I the only one super excited for shorts everyday, pool parties and BBQs?

♣ Vegetarian Option: Omit the ahi to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Kentucky Derby Mint Julep Chicken Skewers

I’m headed to Arizona this weekend to visit friends, watch playoff basketball, and of course throw a Kentucky Derby Party with my bestie Amy Black!

Amy is the fashion girl of the group and has created an amazing post on her blog, Amy’s Vintage Closet, about what to wear for the Kentucky Derby (or in our case Derby themed party!)

Of course I was in charge of the food, so I thought, what’s more Kentucky Derby than the Mint Julep? I turned the classic cocktail into a party appetizer that is sure to be a hit this weekend!

Ingredients

• 1/2 cup bourbon
• 1 tbsp brown sugar
• 4 tbsp fresh mint leaves (divided)
• 1/4 cup balsamic vinegar
• 1 lemon (zested and juiced)
• 1/2 tsp ground allspice
• 1 lb chicken breasts (cut into cubes)

Begin by adding the bourbon to a small mixing bowl, then add the brown sugar and 2 tbsp mint. Muddle the mint and sugar with the bourbon.

Next, add the balsamic vinegar, then the zest and juice of the lemon.

Finally add the allspice and stir to combine all of the marinade ingredients.  Next, add the chicken to the marinade.

Place in the refrigerator for 30 minutes to marinade. After this time, remove the chicken from the marinade and place on skewers.

Grill the skewers over medium heat for 20 minutes, rotating throughout the cooking process.

Remove the chicken from the skewers.

Place a mint leaf on each piece of chicken then skewer with a toothpick and serve.

This recipe is so fun and unique, it’s sure to be a hit at any party, big hats not required

♣ Vegetarian Option: Substitute tofu cubes for chicken to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

With Cinco De Mayo right around the corner, I feel like all I’ve been thinking about in the kitchen is Mexican, Mexican and more Mexican!

From Margaritas, to Chipotle Lime Chicken, it’s been a fiesta in my house every day for the last week!

My inspiration for this recipe came from my desire to create a grilled romaine salad and my current obsession with Mexican food!

The result was a seriously delicious salad with several ingredients that add varying layers of texture and flavor, from creamy to crunchy and salty to smokey!

Ingredients

• 1 ear corn
• 1 red bell pepper
• 1 jalapeño
• 3 hearts of romaine lettuce
• 1 can (15 oz) black beans (drained and rinsed)
• 1 tomato (chopped)
• 1 avocado (chopped)
• 2 tbsp fresh cilantro
• 1/4 cup goat cheese (crumbled)
• 1/2 cup corn tortilla strips

Ingredients (Honey Lime Dressing)

• 1 garlic clove (chopped)
• 1 jalapeño pepper (chopped)
• 2 tbsp fresh cilantro
• 2 limes (juiced)
• 1/4 cup Enzo Olive Oil
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 tsp ground ginger

Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.

Next, add the olive oil, honey, dijon mustard and ground ginger.

Blend into a smooth consistency.

I’m not going to say that this is the best salad dressing ever, but, ok, maybe I am.

I actually took a flour tortilla and dipped it in the dressing just to prevent myself from eating it with a spoon!

Now before you eat up all the dressing before the salad is even prepared, place the dressing in the refrigerator to chill.

Next, heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.

Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.

Grill for 3-4 minutes on each side or until the lettuce begins to wilt.

Remove from the grill, chop the lettuce then add it to a large bowl.

Next, remove the grilled corn from the cob and place it on top of the salad.

Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.

Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.

Remove the salad dressing from the refrigerator and drizzle on top.

Toss well and serve.

This is now my new favorite salad!  Such a great combination of so many amazing things!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Tomato Basil Bruschetta Baskets

For the third and final dish of my low-sodium series for the San Diego 6 Morning Show, I chose to make my famous tomato basil bruschetta recipe. I skipped the cheese and replaced the baguette it’s traditionally served on for fillo baskets!

One small slice of a baguette can cost you almost 400 mg of sodium, where as one fillo basket has only 10 mg, talk about a super swap!

Ingredients

• 4 roma tomatoes (chopped)
• 1/2 red onion (chopped)
• 3 cloves garlic (minced)
• 1 tbsp fresh basil (chopped)
• 2 tbsp Enzo Basil Olive Oil
• 1 tbsp balsamic vinegar
• 1/4 tsp black pepper
• 15 fillo baskets

Combine the first 7 ingredients in a small bowl.

Spoon the bruschetta into the fillo baskets and serve.

Yes, it’s really that easy!

I love using fillo baskets for everything from these delicious Black Bean and Chorizo Appetizers to scrumptious Mini Dessert Cannoli’s!

They are healthy, vegan and perfect for parties!

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: Replace the fillo baskets with strips of red bell pepper to make this recipe gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Caribbean Mango Avocado Ahi Lettuce Wraps

This recipe is the second in my low sodium series for Channel 6 San Diego tomorrow morning! Check out the first recipe in the series here: Strawberry Ricotta Salad.

I knew I wanted to create something other than just salads for the segment so I decided that lettuce wraps would be a perfect alternative to traditional wraps or sandwiches because lettuce contains virtually no sodium!

This entire dish contains only 60 mg of sodium, which is about 7 mg per lettuce cup!  That’s a whole lot of delicious without a whole lot of sodium!

Ingredients

• 1 mango (diced)
• 1 avocado (diced)
• 1/2 red onion (diced)
• 1/2 lb fresh sushi-grade ahi tuna (diced)
• 1 lime (juiced)
• 1 tbsp Enzo Olive Oil
• 1 tbsp fresh cilantro
• 1/4 tsp black pepper
• 1 head butter lettuce

Begin by combining the mango, avocado, red onion and ahi in a small bowl. Next squeeze the lime juice over the mixture, then drizzle with the olive oil. Sprinkle the cilantro and black pepper on top.

Stir together, then spoon the mixture into leaves of butter lettuce.

♣ Vegetarian Option: Omit the ahi to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.