Saturday, April 17, 2010


I'm bad about getting these posts up immediately following my cooking on Wednesdays! Maybe it's because I go to bed at like 9:00.
But here it is, Wednesday's battle with Avocado! My 2nd Iron Lydia challenge to date:

Summer Guac Party
This is so fun and so tasty! I stumbled across making this dip one day while trying to make guacamole and running out of lemon or lime juice! It was such a hit I introduced it to my troops on wednesday and they destroyed it!
You'll need! 2 ripe avocados .
Some lemon/lime margarita mix
Coarse salt

All you do is chop up your 2 avocados until they are in small pieces, or in chucks the size you like in guac dip. If you like your guac very smooth, use a food processor!
Mix in about 3-4 tablespoons of your margarita mix and a few pinches of coarse salt. Taste test often for preferred flavor :)
Put in whatever bowl you, garnish the top with one small splash of mix and some salt
Serve immediately with tortilla chips!

Sweet & Spicy Smothered Bacon Chicken with Cilantro Lime Rice!
You'll need
3 skinless, boneless chicken breasts
4 slices bacon, cut into smaller pieces
4 avocados
2 mangos
1 large tomato
1 large onion
1 small can pickled sliced jalapenos
Pepper Paste
Garlic. (powder, paste, bulb ...whatever
For the rice I used 4 packets of Uncle Ben's 90 second white rice. If you prefer you can steam or boil your own.
1 large lime

Cut your 3 chicken breasts into smaller pieces. Put in a large hot pan with bacon. Keep on med-high heat.
While chicken is cooking combine the following in a large food processor.
1 onion (cut up)
1 tomato (cut up)
As many jalapenos as you like and can tollerate
A squeeze of pepper blend paste
2 mangos. As I discovered mangos are really hard to peal! Suggestions on how to welcome!
At this point I threw in some more pepper blend and jalapenos for some more spice, but that's just me :)
4 avocados, sliced.

Check on chicken and bacon in pan. Stir. Add in some salt and jalapeno slices (if you like!) and whatever other spices you think you may like. I used a little lemon zest

While chicken finishes cooking, heat your instant rice (if that is what you chose to use! I like the 90 sec rice, it's just as good as what I put in my rice steamer, and the clean up is much easier!)
Put rice in large bowl, throw in some torn up cilantro leaves and squeeze in juice from 1 lime. Stir.
Stir chicken as needed. When it is cooked and no longer pink in the center remove from heat. Plate your chicken next to the rice and cover it with your mango/avocado salsa. Serve.
I had a ton of left over salsa blend that I served with chips and sent to work with for some other troops the next day.

My troops must have been been hungry from their battle at El Alamein
Stay tuned next week for my battle with Peanut Butter! Asparagus!

Sunday, April 11, 2010

Cream Cheese

A week ago after cooking dinner for my husband's friends who come over for a weekly game of Flames of War, it was suggested I make a game of this night too. Dallas has named it "Iron Lydia" and is now in charge of unveiling my secret ingredient. I get the ingredient a week before so I can start planning and grocery shop the night before.
I do a little research and then plan dishes, I don't read from any pre-written (to my knowledge) recipes. I read quick how-to's and then I wing it!
Wednesday was my first IL battle ever: Cream Cheese! This is what I came up with!
The Menu: Dirty dipp appetizer, cream and goat cheese stuffed shells, chocolate cream cheese w honey puff pastry roll.
Prep: Prepare your cook aparatas!

You'll need a whole lot of cream cheese! Dallas brought 4 sticks and I used all of them. I set them on my back porch where it was warm to soften them up! Also if you plan on making this dessert set out our frozen puff pastry dough so it thaws.

Appetizer "Dirty Dipp" (Okay, I lied this was a pre-fabbed recipe that I got from Beer Burbon BBQ fest last year)
1 stick cream cheese mixed with about 1 cup sour cream (or greek yogurt!) I never measure when I cook, I just "eyeballit"
Mix sour cream and cream cheese until you have a dip like consistency. I spiced mine up with "Dirt" that I bought last year from the BBBBQ fest. You can use whatever you like! Garlic, old bay, chili powder, whatever!
Serve immediately with chips.

Cream & Goat Cheese Stuffed Shells
You'll need: (I was cooking for 6, so you can cut this in half for depending on your troop size)
Jumbo shells
2 sticks cream cheese
2 containers goat cheese crumbles
2 jars whatever type of sauce you like. I used:

Step 1
Bring large pot of water, 2 table spoons EVOO and dash of salt to a boil.

Start preparing dessert.
You'll need:
Thawed puff pastry dough. You buy this in the frozen dessert section at a grocery store. Probably near frozen pie crust!
1 cup mini semi-sweet chocolate chips
1/2 (about?) cup sugar. Taste test for sweetness :)

Microwave your already soft cream cheese for about 15 seconds. You want it just hot enough to melt the mini choco chips.
Stir choco chips and sugar into your warm cream cheese until blended. Drizzle some honey onto the mixture.
Test for sweetness. The honey will make it taste a little tart, but don't worry, it won't taste that way once baked. If you desire, add more sugar. I added in some more chocolate chips once cooled too, so they would melt while baking.
Set aside for later!

Back to your boiling water!
Add in your jumbo shells, cook until Al Dente
Strain, coat with EVOO to prevent sticking, and set somewhere cool.
You dont want them to burn your hands while you're stuffing them with cheese!

While your shells are cooling, preheat your oven to 400
Begin mixing your cream in goat cheese. In a bowel mix your GC crumbles into the cream cheese.
Coat the bottom of a pan with your tomato sauce and begin stuffing your shells.
*It's important to have a layer of sauce at the bottom of the pan so your shells don't get hard while baking*
Line up stuffed shells in sauced pan until it's full! 1 layer only, and no over lapping! You want them to all cook evenly.
Cover shells with sauce
Place in oven and bake for 10-15 mins.

While your shells are baking, get your dessert ready so you can pop it in the oven as soon as you take the shells out.
Spread chocolate cream cheese mixture on your puff pastry
Roll up! (In hind sight I should have rolled it up evenly, like a pumpkin roll or pin wheel and not started at the corner.)
Be ready to put desert in oven as soon as you take the shells out. Bake about 10-15 mins until dough looks flaky and very light brown. Remove, and let cool.

When time is up for your shells, remove from oven, serve, and enjoy!

*I forgot to snap some pics of dessert coming out of the oven, the only one I got was of Dallas enjoying!

That's brings my cream cheese battle report to a close. Thanks to the troops for helping with the dishes after their battle at at Sidi Bou Zid.