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Tag Archives | Avocado


Chunky but creamy Mexican Greek fusion guacamole dip.

The Sauce: Avocado Feta Cheese Dip – Creamy avocado, salty, chunky feta cheese and hot jalapeños wrapped into a Mexican Greek fusion dip. This dip eclipses Rockamole because it doesn’t darken.

‘Great Sauces Transform Good Food into Gourmet’ 

Guacamole goes Greek

Rockamole, inspired by Nigella Lawson, and I collided a couple of years ago. It’s a combination of avocado, bleu cheese and jalapeños. Always a huge hit, it rocks parties, starts dinners and graces appetizer buffets.

Move over and make way for my latest guacamole invention, Fetamole! It’s a kissin’ cousin to Rockamole and just as addictive.

Honk! The news is Fetamole doesn’t darken during an extended buffet service. In fact, in the rare occasion you have leftovers it won’t even darken over night in the fridge. Feta cheese has enough Fetamole with multi-grain tortillas chipssalt to counteract the chemical reaction that causes avocados to darken when exposed to air. I’m loving the taste, texture, back heat, of this chunky, creamy dip with crisp multi-grain tortillas chips. Extra! It’s green.

3 of 4 part series ‘Betta’ Feta Cheese Dips. Part 1 Roasted Red Pepper Htipiti, Part 2 Creamy Italian Feta Dip, and Part 4 Tzatziki Feta Dip. More on Feta Cheese Dips and Chips Tasting Party.

You might also enjoy Rockamole, Jalapeño Bean Dip, Hummus and Baba Ghannouj.

2012 AniversaRecipe – Dulce de Leche
2011 AniversaRecipe – Cheeky Cheese Biscuits

Recipe: Fetamole

Prep Time: 6 Minutes | Cook Time: 0 Minutes | Yield: 2 1/2 Cups | Level: Easy

avocados, feta cheese, sour cream, pickled japapenos, green onion, lemon juice

  • 2 ripe avocados, cut in chunks
  • 1/2 cup sour cream
  • 1 tsp fresh lemon juice
  • 4 oz feta cheese, crumbled, about 1 cup
  • 1 green onion, sliced
  • 1/2 cup pickled jalapeños, finely chopped
  • 1 bag of sturdy tortilla chips

1 Place the avocado, sour cream, lemon juice, feta cheese, green onion and pickled jalapeños in a medium bowl. Stir to combine creating a creamy but chunky dip.

2 Serve with hearty tortilla chips.

Use a potato masher to break down the avocado for smaller chunks.

Store leftovers in the fridge. This avocado dip will not darken.

Serve with Mexican fare or add to a party or appetizer buffet.

Use a spoonful of Fetamole in place of regular guacamole on a Taco Salad, Quesadilla, Enchilada or burrito.

Dish Designer

  • Increase or reduce the jalapeños depending on the heat desired.
  • Exchange green for finely diced red or sweet onion.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 23, 2013

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BLAT on Wheat – bacon, lettuce, avocado, tomato

Sweet and spicy bacon, crisp lettuce and garden tomatoes on wheat with buttery ripe avocados.

Curiosity lands on Mars

A Bacon, Lettuce and Tomato (BLT) is one of my favorite sandwiches. I love it. That combination is topped by adding avocado, converting generic cialis it to a BLAT. The creamy ripe avocado interjects buttery richness. I made this sandwich on homemade cracked BLAT-on-Wheat-with-tomato-and-avocadowheat bread but a hardy multi-grain produces perfect results, too. If this works right the wheat bread holds up to juicy tomatoes dripping onto your plate. For a landing as perfect as ‘Curiosity’, layer in spicy sweet and smoky bacon and it turns into ‘out of this world’ great. Mars is in our reach. Pow! BLT turns into BLAT!!

For more information on tomatoes click here and here.

2011 AniversaRecipe – Tahitian French Toast and Parmesan high blood pressure and cialis Zucchini Crisps

Recipe: BLAT on Wheat

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Yield: 4 Servings | Level: Easy


  • 8 strips thick sliced bacon
  • 2 Tbsp dark brown sugar
  • freshly ground black pepper
  • 8 slices hardy wheat bread, toasted
  • 2-3 large garden ripened tomatoes, thickly sliced
  • 2 ripe avocados, peeled and thickly sliced
  • 4 lettuce leaves
  • mayonnaise

1 Preheat oven to 425 degrees.

2 Lay the strips of bacon on a baking sheet lined with non-stick foil.
3 Strew brown sugar over the bacon then generously sprinkle with pepper.
4 Bake at 425 degrees for 13-15 minutes.
5 Meanwhile, toast the bread, slice the tomatoes and cialis 5 dosage avocados.

6 Build a sandwich by spreading mayo on two slices of bread. Layer tomato, 2 slices bacon, avocado and lettuce on one slice of bread. Top with the other slice of bread. Repeat to make 3 other sandwiches.
If thinly sliced bacon is used, reduce the cooking time to 8-12 minutes.

Dish Designer

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  • Exchange dark for light brown sugar.

Inspiration – Stacy Stewart
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 21, 2012

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Green Salad, Really!

Crispy Greens with alvocado and cucumbers topped with homemade sauce.


Designed by Audrey, this salad is monochromatic green and combines delicious ingredients that all happen to be the same color. Love the creamy avocado and the fresh homemade dressing. Whip this up even at the last moment as a side for any meal.

Recipe: All Green Salad

Prep Time: 8 Minutes | Cook Time: 0 Minutes | Yield: 2 servings | Level: Easy


  • 8-12 leaves of romaine lettuce
  • 1 medium avocado, sliced
  • 1 scallion, finely sliced
  • 1/2 english cucumber, peeled and sliced


  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp white vinegar
  • squeeze of fresh lemon juice
  • dash of salt and pepper to taste

1 Design this all green salad by draping 2-3 whole leaves of lettuce on each of 4 salad plates. Use rectangle shaped dishes if you’ve got them because they fit the shape of the long lanky leaves.

2 Divide the other ingredients into fourths and arrage over the lettuce.

3 Whip the vinaigrette sauce ingredients with a fork at a good speed to emulsify into a smooth dressing. Drizzle a tablespoon or so over each salad and savor the freshness and crunch.

Romaine Lettuce – This salad is best when you use the middle leaves. The outside are often not quite tender enough for this ‘all green’ salad and the leaves near the core are too small for the sweeping design of lettuce sun bathing on the plates.

Dish Designer

  • Exchange Romaine for green or red leaf lettuce.
  • Exchange or add other green veggies such as celery, green pepper or spinach.
  • Add some fresh finely chopped tarragon to the dressing.
  • Exchange white for red or apple cider vinegar in the dressing


Inspiration – Audrey Bastian
Cook with Sauces
Written: by
Photographs: by Helen Horton
Updated: April 23, 2012

Continue Reading · 1

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