Creamy Luscious Avocados

Personally I don't know of anyone who doesn't love biting into a creamy, soft, luscious avocado.  When studying up on the avocado I found out that European sailors travelling to the New World used avocados in place of butter - smart sailors!

I bet you didn't know there are more than 80 varieties of avocados, it's news to me.  The most common is my favorite year round Haas avocado, whose original mother tree still stands in California.  When you travel on the I-15 near Escondido and Fallbrook the hillsides are covered with avocado trees, all growing on a sloped hillside.  The avocado is also known as an alligator pear because of its shape, green skin and rough texture of the Haas variety.  The Florida avocado has a shiny and smooth surface and I don't care for this one as much.  I remember when purchasing avocados in San Diego, CA at the grocery store or stand on the side of the road some of the avocados would be the size of footballs.  One summer when I was traveling to WA I brought a large bag of avocados that size and my sister Sandy who loves them too couldn't believe they were real.  We made guacamole for a summer picnic barbecue they were having and used only 1 avocado it was so big.

The two main producers of the avocados are California and Florida.  FL avocados were first planted in 1833 and CA avocados were first planted in 1856.  Avocados are a good source of fiber, potassium and vitamins C, K, foliate and B6.  The avocado sometimes receives a unnecessary bad reviews due to the fact people say it's too high in fat.  Avocados are high in fat, but the fat contained in avocados provides health benefits and I'm not going into the composition of these good fats, but if you really want to know you should read up.

Guacamole anyone?  On Super Bowl Sunday, Americans eat about 8 million pounds of this delicious dip.  For Cinco de Mayo it runs closer to 14 million.  To reduce browning on avocados or in guacamole mix or sprinkle on some fresh lemon or lime juice. As I've said before on previous posts where I've made guacamole I like using a mixture of fresh orange and lime juice.  Living in S. CA for many years I came up with all sorts of ways to use delicious avocados.

I hope you enjoy the recipes listed below and remember eat avocados they are good for you!

One of my favorite ways to use avocados is so delicious and easy.  Toast some delicious thick cut sourdough bread, spread on some creamy goat cheese, top with thin slices of ruby red tomatoes, sprinkle with salt and freshly ground black pepper and top with thin slices of avocados.  Sometimes I like to add shaved pieces of sweet Walla Walla onions.

Not only can you eat avocados, but you can use them to refresh and beautify your skin.  For dry skin facial; 1/2 very ripe soft avocado and 1/4 cup honey. Mash avocado in a bowl and stir in honey.  Apply to skin and leave on for 10 minutes.  Rinse your face with a cool water and a washcloth.   For a moisturizing avocado facial mask; 1 ripe avocado, peeled and seeded, 1 tsp. of apple cider vinegar, 1 egg white beaten, 3 tsp. of olive oil.  Mash avocado and add rest of ingredients.  Apple to face and leave on for about 20 minutes, wash off with cool water.  

Guacamole - we all have our own delicious recipes, and as I've said before I like a splash of citrus in my guacamole so here I use grapefruit

4 Haas avocados, peeled, seeded
salt and freshly ground black pepper
1 medium ruby red grapefruit, halved
1 small jalapeno, seeded and minced (leave seeds in for more heat)
1 small white onion, small dice
2 scallions, finely chopped including green part
dash of ground cumin
dash of chili powder
Tabasco or your favorite hot sauce
1/4 cup fresh cilantro, chopped

Place avocados into a large bowl and add salt and pepper.  Squeeze the juice from half of the grapefruit over the avocados.  Mash to combine (I like mine slightly chunky).  Cut the grapefruit from the other half of grapefruit you didn't squeeze and cut into small dice and add to mashed avocados.  Add jalapeno, scallions, hot sauce and white onion, mix in cumin, chili powder and cilantro.  Taste and adjust seasonings.  Cover and refrigerate.

Avocado Smoothie - refreshing way to start your morning

1 large Haas avocado, peeled and seeded
1 1/2 cup fresh pineapple, chopped
3 beautiful red juicy strawberries
1 1/2 cups fresh orange juice
1 Tbl. honey
2 tsp. fresh lime juice
1/2 tsp. rum extract (optional)
ice cubes

Place all ingredients into a blender and puree to creamy consistency.

Avocado and Corn Salsa

4 fresh ears of corn, husked and silk removed (you can blanch if you like and refresh in cold water)
3 Haas Avocados, peeled, seeded and diced
1 small red onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 cup fresh cilantro, chopped
Vinaigrette
1/2 cup fresh lime juice
1/4 cup red wine vinegar
1/4 cup olive oil - add more oil if needed, I always start with less as I like a more vinegar taste
2 Tbl. fresh oregano, chopped
2 garlic cloves, finely minced
1 Tbl. cumin
1 tsp. chili powder
Tabasco
salt and freshly ground black pepper

Dressing; in a bowl whisk together lime juice, red wine vinegar, garlic, oregano, cumin, chili powder, Tabasco, salt, pepper and whisk in olive oil, taste and adjust seasonings.  In a bowl, add avocados, onion, bell pepper, cilantro and corn mixing gently.   Add a little dressing and stir to combine, you will have extra dressing. Cover and chill for a couple of hours.  When ready to serve, remove and add more dressing if needed.

Sweet Potato and Avocado Burritos

4 large sweet potatoes
6 to 8 large thick fresh flour tortillas
2 roasted red bell peppers, thinly sliced (preferably ones you have roasted on grill)
2 cups sharp Cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
1 can black beans, rinsed in cold water and drained well
1 small red onion, finely diced
1 jalapeno, seeded and finely minced
salt and freshly ground black pepper
1/2 tsp. cumin
Tabasco
1 tsp. chipotle powder
Sour cream (garnish)
Shredded iceberg lettuce (garnish)
Fresh cilantro, chopped (garnish)
Salsa
3 Haas Avocados, peeled and seeded
2 garlic cloves, finely minced
1 small jalapeno, seeded and finely minced
1 fresh lime, juiced
1/4 cup fresh cilantro leaves, chopped
1 cup fresh homemade pico de gallo
Pico de gallo recipe for salsa
8 ruby red Roma tomatoes, seeded and diced
1/3 cup fresh cilantro, chopped
1/2 white onion, diced
1 jalapeno, seeded and diced (more if you like it hotter)
Tabasco, to taste
2 limes, juiced
1 garlic clove, finely minced
salt and freshly ground black pepper

Preheat oven to 450 degrees.  Roast sweet potatoes until tender about 1 hour or until tender.  Remove from oven and when cool enough to handle peel and cut into bite size pieces.  Place sweet potatoes into a bowl and add a drizzle of olive oil, cumin, Tabasco, salt, pepper and chipotle powder, mix to combine.  Place the sweet potatoes onto a baking sheet and bake, stirring occasionally for about 40 minutes.  In a bowl add salsa ingredients and mix to combine, taste and adjust seasonings.  For pico; add ingredients to a bowl and mix to combine.  Lay out tortillas and add some sweet potato mixture, roasted red bell peppers, black beans, red onion, jalapeno and top with cheeses.  Fold over and place into a large hot saute pan sprayed with cooking spray and cook on each side until nicely browned and cheese is melted.  Remove to work surface and slice in half.  Place on platter with a bowl of the salsa in middle of platter.  Garnish with shredded lettuce, cilantro and dollops of sour cream and serve with salsa.

Avocado Scones - one of my favorites especially when split open and made into BLT sandwich

3/4 cup mashed avocados
1/4 cup Cotijo cheese
3 Tbl. fresh cilantro, chopped
Tabasco
1/2 cup buttermilk
2 eggs, lightly beaten
2 cups all purpose flour
3 tsp. baking powder
1 tsp. salt

Preheat oven to 350 degrees.  In a bowl add mashed avocados, buttermilk, cheese, eggs, cilantro and Tabasco.  In another bowl combine flour, baking powder, and salt.  Mix in the flour mixture to the wet mixture, but don't overwork.  Onto a work surface add a dusting of flour and put scone mixture down. Fold over a couple of times then pat into a circle about 1-inch thick.  Cut into triangles and place onto baking sheet.  Bake for about 15 to 20 minutes until cooked through and lightly golden brown.  Remove to cooling rack.  As I said above, I love these sliced open, spread with a little mayo and made into BLT sandwiches.

Avocado, Orange and Beet Salad

3 red beets
2 Haas avocados, pitted and sliced
1 large juicy sweet orange, peeled and sliced into rounds
1 small sweet Walla Walla onion, thinly sliced
6 cups greens
1/2 cup macadamia nuts, rough chopped
Vinaigrette
2 Tbl. sherry vinegar
3 Tbl. extra virgin olive oil
1 tsp. Dijon
1/3 cup fresh orange juice
2 tsp. orange zest
salt and freshly ground black pepper

Preheat oven to 400 degrees.  Scrub the beets with cold water and wrap each one in foil.  Place onto baking sheet and roast for about 1 hour or until tender.  When cool enough to handle rub off skins, remove ends and slice into wedges.  Vinaigrette; In a bowl add vinegar, orange juice, zest, Dijon, salt, pepper and whisk in olive oil.  To serve; place the greens onto either individual salad plates or onto a serving platter and divide the beets, oranges, onion and avocado among the individual plates or add all the ingredients onto platter with greens.  Drizzle over vinaigrette and top with nuts.  Note; you can also add ruby red grapefruit, peeled and sliced to this salad.

Avocado and Salmon Appetizer

2 cups flaked salmon, poach salmon fillet and cooled then flaked
1 Haas Avocado, peeled and seeded and diced
1 garlic clove, finely minced
Tabasco
3 Tbl. fresh lime juice
salt and freshly ground black pepper
6 Tbl. mayonnaise
2 Tbl. sour cream
4 scallions, finely minced including green part
1/4 tsp. cumin
1/4 tsp. chili powder
Petite rye bread
Sprigs of fresh cilantro (garnish)

In a bowl add salmon, 1/2 of scallions, Tabasco, cumin, chili powder, 1 Tbl. lime juice, mayonnaise and sour cream, tossing to combine.  Season with salt and pepper.  In a bowl, add avocados, 2 Tbl. lime juice, Tabasco, garlic, remaining scallions, salt and pepper and mix to combine.  Onto a platter, add petite rye bread and top with salmon mixture, the top with some avocado mixture.  Sprinkle on a touch of cilantro on top of each.

Egg and Avocado Salad - perfect on toasted sourdough or rye bread - I love egg salad with rye bread

12 hard boiled eggs, peeled
1 Haas Avocado, peeled and seeded
6 slices thick cut bacon, thinly sliced
Fresh chives, minced
1/4 cup mayonnaise
3 Tbl. sour cream
2 tsp. Dijon
Tabasco
salt and freshly ground black pepper

For the perfect hard boiled egg; place eggs into a saucepan and cover with cold water.  Turn burner onto high and bring to a boil.  As soon as water boils, cook eggs for 1 minute then turn off burner and let eggs rest in boiling water for 13 minutes.  Remove to cold water and peel.  Cook bacon until browned and crisp and place on paper towels to drain.  Place eggs into a large bowl and mash with a fork.  Add mayonnaise , sour cream, Dijon, chives, Tabasco, salt and pepper and mix to combine.  Then mix in crumbled cooked bacon. Spread egg salad mixture onto bread and top with thin slices of avocado.  Note; for appetizer portions, use a biscuit cutter and cut rounds out of bread and lightly toast.

Burgers with Avocado - you can use either ground beef, ground turkey, ground pork or ground chicken or mixture

1 1/2 lbs. ground meat
1/4 cup fresh basil leaves, chopped
salt and freshly ground black pepper
2 garlic cloves, finely minced, divided
1 tsp. fresh lemon juice
2 Haas avocados, peeled and seeded
4 Tbl. sun dried tomatoes in oil, finely minced
Accompaniments
Burger buns (good quality) 
Lettuce
Red onion, thinly sliced
Mayonnaise

Mash the avocado into a bowl with half of garlic, lemon juice and sun dried tomatoes.  Into a bowl, add ground meat, remaining garlic, fresh basil, salt and pepper, mix to combine.  Shape into 6 patties.  Grill burgers until desired doneness.  Butter buns and place on grill to lightly brown.  Spread buns with mayonnaise, add burger, top with avocado mixture, red onion, lettuce and top bun.  Serve with avocado fries.

Avocado Fries - the first time Jerry and I had these was at a restaurant in S. CA with my daughter and son-in-law.  One day Brittany and I decided to experiment and came up with this version.  

4 ripe/firm Haas avocados, peeled, seeded and sliced into 1/2-inch wedges
3 eggs, beaten
Tabasco, to taste (optional, but I love it)
1/2 cup all purpose flour
1 1/2 cups Panko breadcrumbs
1 tsp. salt (plus extra after they are fried)
Freshly Parmesan cheese, grated
Dipping Sauce
1 cup Greek yogurt
1/2 cup sour cream
1/4 tsp. salt
2 tsp. fresh lime juice
Tabasco
3 Tbl. fresh cilantro, finely copped
2 Tbl. dry ranch dressing from package
2 scallions, finely minced including green part

For sauce; in a bowl add ingredients and mix to combine, cover and refrigerate.  For fries; into a large Dutch oven, add canola oil and heat to 375 degrees.  Onto a large plate, add flour, and salt.  Onto another plate, add Panko and finally into a large bowl, add beaten eggs and Tabasco.  First roll each avocado wedge into flour, then dip into eggs then roll in Panko.  Place on a parchment lined baking sheet until all wedges are dredged.  Add slices of avocados to hot oil and fry in batches until nicely golden brown.  Remove to baking sheet lined with paper towels and dust with additional salt and sprinkle with Parmesan cheese.  Place onto a serving platter and serve with sauce.  YUMMM

Shrimp and Avocado Roll - if you like lobster rolls, you will love these too

1 lb. shrimp, cleaned and shells removed - boiled with spices, drained and chilled
lobster roll buns
2 Haas Avocados, peeled, pitted diced
1 Tbl. fresh chives, minced
shredded iceberg lettuce
Lemon mayonnaise
2 cups mayonnaise
dash of Old Bay seasoning
6 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
2 scallions, finely minced including green part

Into a bowl add lemon mayonnaise ingredients and mix to combine; set aside.  Cut the shrimp into pieces and mix in some of the lemon mayonnaise, don't get it too wet, add  chives.  Butter the rolls and place on grill to get lightly toasted.  Remove rolls and smear on some lemon mayonnaise.  Add shrimp mixture one side of roll, top with avocados and lettuce.  Simple, easy, fresh and delicious!

Creamy Dreamy Avocado Soup

5 large Haas avocados, peeled, pitted and sliced
3 cups chicken stock (good quality)
2 scallions, chopped including green part
1/2 cups creme fraiche or sour cream
1 cup whipping cream
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
8 pieces of bacon, sliced
2 ruby red tomatoes, seeded and diced
Cornbread croutons - homemade of course

Place ingredients into a blender and puree to creamy consistency.  Cover and chill for about 1 hour.  Fry bacon to crisp/brown and remove to paper towels.  Chop tomatoes and place onto paper towels to absorb moisture.  For cornbread croutons; make your favorite cornbread recipe, and add some Tabasco, and minced scallions (you can add corn too).  When cool, cut into bite size pieces and place into a large saute pan with a little oil and fry to crisp up and get lightly browned.  To serve soup; place into bowls, garnish with bacon, tomatoes and cornbread croutons.

South of the Border Avocado Black Bean Soup (great vegetarian dish too)

4 cups tomato juice, chilled (good quality)
1/2 chipotle pepper in adobo and 1/2 tsp. sauce
1 fresh lime, juiced
1 (14 oz.) can diced tomatoes
1 red bell pepper, seeded and diced
1 small white onion, diced
1 English cucumber, peeled and lightly seeded, diced
4 scallions, thinly sliced on diagonal including green part
1 (15 oz.) can black beans, rinsed in cold water and drained
salt and freshly ground black pepper
2 garlic cloves, finely minced
Tabasco
4 large Haas avocados, peeled, seeded, chopped and spritzed with fresh lime juice
1/2 cup fresh cilantro, chopped (garnish)
sour cream (garnish)

Into a food processor add tomato juice, chipotle and diced tomatoes, pulse and transfer to a large bowl.   Stir in remaining ingredients except avocado, cover and refrigerate.  Chill for about 2 hours.  Remove from refrigerator, stir and taste to adjust seasonings.  Stir in avocados and cilantro.  Place into bowls and garnish with sour cream.  Serve with gooey cheese quesadillas.

Avocado Pepper Dressing - you can use this for a dip, spread or on grilled fish or chicken

3 Haas Avocados, peeled and seeded
2 Tbl. fresh lime juice
1 poblano chile, charred, stemmed, seeded and peeled
2 scallions, chopped including green part (sometimes I char these on grill before slicing)
1 garlic clove, finely minced
1/2 cup mayonnaise
3 Tbl. buttermilk
salt and freshly ground black pepper
1 tsp. Tabasco

Place all ingredients into a blender and puree.  Taste and adjust seasonings.  If too thick add a small amount of cold water and puree again.  I've taken this to the beach for parties many a time.

Avocado and Chicken Salad - I've made this for years and it's one of my daughters favorite salads.  This is great for picnics or outdoor dining.  Obviously if serving a crowd increase ingredients.

5 chicken breasts, grilled and brushed with your favorite barbecue sauce*
3 corn on cob, husked and silk removed - brushed with butter and grilled/lightly charred
3 celery stalks, thinly sliced on diagonal including greens
1 red bell pepper, seeded and thinly sliced
Black olives, pitted and sliced in half
4 scallions, lightly grilled and thinly sliced on diagonal including green part
1 large head of romaine lettuce, rinsed and sliced (be sure to pat dry with paper towels to absorb moisture)
1 pint of pear tomatoes
1 can kidney beans, rinsed in cold water and drained
2 large avocados, peeled, seeded and sliced
2 cups pepper jack cheese, shredded
Dressing - from above recipe or use a spicy vinaigrette
salt and freshly ground black pepper
Corn tortillas, sliced and fried - drain on paper towels and dust with salt and ground cumin
Fresh cilantro, chopped for garnish

Prepare your grill; grill chicken, corn and scallions, brush chicken thickly with barbecue sauce.  Remove and let cool slightly before cutting into pieces.  With a sharp knife cut corn kennels off cobs and slice charred scallions.  Place romaine lettuce into a large bowl and toss with dressing.  Arrange romaine onto a large serving platter, and start layering on ingredients.  I like laying them on at a diagonal, then sprinkle on cilantro and corn tortillas.  Serve extra dressing on side.  Note: if I'm using bottled barbecue sauce, I pour some into a bowl and add some Tabasco sauce to spice it up.

Mexican Muffuletta - my very favorite sandwich is a muffuletta so I decided to create a South of the Border version

1 large round sourdough bread, slice off a portion of the top and set aside
2 large Haas avocados, peeled, seeded and thinly sliced
*1/2 cup pico de gallo, drained
3 roasted red peppers, drained and sliced
1 lb. roasted deli chicken - thinly sliced or deli turkey
1 red onion, thinly sliced
3 Tbl. fresh cilantro chopped
1/4 cup pickled jalapenos, drained and chopped
1/4 cup black and green olives, chopped
6 pieces pepper jack cheese, thinly sliced
Shredded romaine lettuce

Place bread on work surface and remove the top portion you sliced off.  With your fingers remove the inside of the bread, leaving just a small amount around bottom and sides.  In a bowl, mash one avocado with half of pico de gallo, mixed with a Tbl. of olive oil and spread on bottom of bread.  Start layering on half of chicken, cheese, pepper strips, onions, cilantro, pickled jalapenos, olives and lettuce.  Slice the remaining avocado and place on top with remaining pico and top with remaining last half of ingredients.  Brush top of bread with a little olive oil and place on top of sandwich pressing down to compact ingredients.  Wrap tightly with plastic wrap, then foil and place in refrigerator for a few hours or overnight.  To serve; unwrap and cut into thick wedges.  Serve with avocado fries.  *Note - see my recipe for pico de gallo under avocado and sweet potato burritos.

I Scream, You Scream, We All Scream For Ice Cream; Avocado Ice Cream! - I've eaten garlic ice cream in Gilroy, CA at the garlic festival, I've eaten Tabasco ice cream in Avery Island, Louisiana and I've eaten avocado ice cream at the avocado festival in Carpinteria, CA.  This recipe was from one of the food vendors there.

3 medium to large ripe Haas avocados,
1 lemon, juiced
1 Tbl. pure vanilla extract
1 cup sour cream
1/4 cup heavy whipping cream
1/2 cup honey
1/2 cup roasted unsalted pistachios, shelled obviously

In a food processor, add avocados, lemon juice and vanilla and pulse to smooth consistency.  Add the sour cream, whipping cream and honey and process to combine.  Pour into bowl of your ice cream maker and add pistachios.  Follow manufacturers instructions for making ice cream.

Easy Creamy Avocado Mousse

3 avocados, peeled and seeded

2 limes, juiced

1 tsp. lime zest

1/2 cup heavy whipping cream

1/4 cup powdered sugar

Fresh raspberries, for garnish

Freshly whipped cream

Into a food processor, add avocados and lime juice.  In a bowl with electric beat whipping cream and sugar until almost stiff peaks form.  Fold whipped cream mixture into avocado mixture.  Place into a mold, cover and chill about 3 hours.  Serve with fresh raspberries and whipped cream.

Key Lime Pie with Avocado - you will love this, my friend Christie from San Diego added avocado to the recipe (standard key lime pie recipe) because she had a number of avocado trees in her yard and was always trying to use them up.  This happens to be my sister, Sandy's favorite pie.

1 (14 oz.) can sweetened condensed milk

1 cup pureed avocado

1/2 cup fresh lime juice

1 tsp. fresh lime zest

2 egg yolks

pinch of salt

1 (9-inch) baked graham crust

Freshly whipped cream (garnish)

Fresh lime slices, sliced thinly (garnish)

Combine condensed milk, pureed avocado, lime juice, zest, egg yolks and salt into a bowl of electric mixer and beat until smooth.  Pour into prepared crust and chill for about 4 hours.  Garnish with whipped cream.  Note: when making my graham crust, I like to add about 1/4 cup sweetened flaked coconut to the mix before baking and sometimes finely chopped macadamia nuts.

Creamy Lemon Pie - no avocados included - my mom Dorothy's recipe

2 (9-inch) pie crusts - prebake them and remember to prick sides and bottom before baking and cool on wire rack
2 1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 eggs, well beaten
1/3 cup fresh lemon juice
3 Tbl. butter
pinch of salt
Cream cheese portion
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) package cream cheese, soft
1/3 cup fresh lemon juice
1 (4 oz.) package instant lemon pudding
Freshly whipped cream (garnish)

In a saucepan combine water, sugar and cornstarch.  Cook over medium heat until thick and bubbly.  Reduce heat and cook and stir for 2 more minutes.  Beat about 1 cup of the hot mixture into the eggs yolks (temper a little first before adding entire cup).  Transfer all the mixture back to sauce pan and bring to a simmer cooking and stirring for about 2 minutes.    Remove from heat and stir in 1/3 cup lemon juice, butter and salt; stir until butter melts  Cover surface with plastic wrap and chill for about 4 hours.  Cream cheese mixture; In a bowl of electric mixer add condensed milk, cream cheese, 1/3 cup lemon juice and pudding mix.  Beat on low until smooth.  Add the chilled mixture and beat on low to combine.  Divide mixture and transfer to cooled baked pie shells.  Garnish with freshly whipped cream and fresh lemon slices.  Note; you could also use graham crusts too.

Bon Appetit

"Humble yourselves under the mighty power of God, and at the right time 

he will lift you up in honor." - 1 Peter 5:6

"I can do anything through Christ, who gives me strength." - Philippians 4:13

"With God's help we will do mighty things." - Psalm 60:12

The Incredible and Delicious Brussels Sprout

One of my very favorite vegetables is the Brussels sprout and I'm always trying to create new ways to use them.  They are good for you and taste delicious.  Did you know.... Brussels sprouts get their name because it's believed they were first cultivated in Belgium and look like tiny cute cabbages.  They have a flavor that is both slightly strong nutty and sweet taste.  They are fantastic roasted, but you can also steam, grill, braise and saute them, as well as use raw in salads.  Please don't overcook them as they become slightly pungent, as in the unpleasant sulfur smell.  When shopping for Brussels sprouts look for tight heads with no yellowing.  To prep them; use a small paring knife to trim off the lower part of the stem and any outer leaves that look tatty.  You can cook them whole, halved, quartered or sliced.  To store; place in a cold refrigerator where they will last about a week or more.  The longer they are stored, the more the outer leaves will yellow, so just peel them before cooking.

Brussels sprouts can provide you with cholesterol lowering benefits if you steam them.  They have great health benefits, apparently greater than most greens such as turnip, mustard, cabbage, collard - my very favorite, kale or broccoli.  They are low in fat and calories, but high in protein.  Brussels sprouts are filled with Vitamin A and C and provide a large dose of potassium and calcium.  As I was studying up on the wonderful Brussels sprouts I discovered they were also cultivated in ancient Rome.  And were possibly grown as early as the 13th century in what is now Belgium.  The first written reference dates to 1587.  During the 16th century they were enjoyed in the southern Netherlands and then their popularity spread to cooler parts of Northern Europe.

When Jerry and I owned our 35 acre farm we didn't farm, but loved our beautiful property.  We grew a small garden of fruits and vegetables that could have fed a small country.  One of the items we grew were Brussels sprouts.  They grow on long, thick stalks of about 47-inches in height with sprouts all over the stalk.  Needless to say, we were giving away lots of fruits and vegetables.  Jerry, Brittany and I got a little overzealous when we planted the first garden.  That also applied to our raising of chickens, who knew you could have so many eggs from a few chickens (we named all the girls Jill) but I digress and need to get back to the topic of Brussels sprouts.

I hope you enjoy the recipes below and remember if you haven't tried Brussels sprouts I think you will enjoy them.  "mon petit chou" - my little cabbage

Orange Froth - lets start this post off with a refreshing orange drink (no Brussels sprouts involved with this)

1 cup cold water
1 cup whole milk
1/4 cup whipping cream
1 (6 oz.) can frozen orange juice concentrate, thawed
2 Tbl. sugar (I don't use the sugar, but add a little honey)
1 tsp. pure vanilla extract
10 ice cubes
fresh orange slices (garnish)

In a blender, add all ingredients and process until thickened and slushy.  Pour into serving glasses and garnish with fresh orange slice.  Note; you could add a splash of alcohol if desired, such as rum or brandy.  This drink reminds me of an Italian cream soda, and I was hooked on Italian sodas for awhile.   

Spicy Pickled Brussels Sprouts - this is a recipe my friend Vicki Graves Mitchell from Anacortes shared with me.  They are addicting!

1 lb. small to medium Brussels sprouts (if they are larger slice in half)
1/2 cup tamari
1/2 cup seasoned rice vinegar
1 - 2 Tbl. Mrs. Dash Extra Spicy Blend seasoning 

Steam the sprouts just until crisp/tender, plunge into cold water to stop cooking.  I steamed mine more on the side of crisp.  Pat dry with paper towels.  Into a bowl whisk together the tamari, vinegar and seasonings, add sprouts and gently mix to combine.  Cover and place in refrigerator.  Over the next 3 days, gently stir to combine all that marinade with sprouts.  Serve chilled.  Vicki says her hubby can't keep out of them while they are marinating, and I must agree they are delicious.

Potato and Brussels Sprout Cakes - as a person who loves potato cakes I decided to incorporate some Brussels sprouts into them

1/2 lb. Yukon gold potatoes (my favorite potato)
1/2 lb. Brussels sprouts
2 eggs
1/4 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. thyme
1 garlic clove, finely minced
3 scallions, finely chopped including the green part (save some for garnish)
olive oil and butter
Sour cream (for garnish)

First rinse the potatoes and sprouts in cold water, trim the ends of the Brussels sprouts.  Place potatoes through food processor, add to a colander then rinse potatoes in cold water.  Place potatoes onto a large clean kitchen towel, roll up to remove any moisture.  Shred the sprouts.  In a large bowl whisk the eggs, flour, salt and pepper.  Add potatoes, garlic and combine.  Fold in the sprouts, half of the scallions and thyme.  Add some olive oil and butter to a large cast iron skillet and heat.  Drop a big spoonfuls of potato/sprout mixture into pan and slightly flatten out.  Cook for about 2 minutes until edges are golden brown and crispy and flip, cooking until golden brown on the other side.  Remove from pan and place onto paper towels.  Continue cooking.  Place cooked cakes onto serving platter and garnish with some sour cream and chopped scallions.  Serve with fluffy scrambled eggs, crisp bacon, fresh juice and hot coffee.

Brussels Sprouts With Orange Sauce

1 1/2 lbs. Brussels sprouts, trimmed and halved lengthwise
salt and freshly ground black pepper
2 tsp. balsamic vinegar
2 Tbl. pure maple syrup
2 Tbl. fresh orange juice
1 1/2 tsp. orange zest
4 Tbl. butter, cold and cut into small pieces
2 tsp. Dijon

Preheat oven to 475 degrees.  Line a baking sheet with parchment paper.  In a bowl toss sprouts with olive oil, salt and pepper.  Line them onto baking sheet cut side down and roast for about 15 minutes or until fork tender and they have a lovely crispy brown color.  Place into a bowl.  Sauce; in a small saucepan combine vinegar, maple syrup, orange juice, Dijon and zest.  Stir until combined and heated through.  Remove from heat and whisk in butter a little at a time, keep whisking to combine for you get a nice glossy sauce.  Drizzle the sauce over the sprouts and gently combine.  Place into a serving bowl.

Beef Stew with Brussels Sprouts

2 lbs. beef chuck trimmed of fat and cut into 2-inch cubes
salt and freshly ground black pepper
1/4 cup all purpose flour
1 qt. beef stock - good quality
4 garlic cloves
4 sprigs of fresh thyme
4 plum tomatoes, rough chopped
2 cups Merlot
1 lb. mushrooms, thick slices
1 large white onion, chopped
3 celery stalks, sliced (not too thin)
4 carrots, peeled and sliced (not too thin)
2 cups Brussels sprouts, sliced in half (small ones)
olive oil
Cooked egg noodles (to serve stew over if desired or thick mashed potatoes are great too)
Fresh parsley, chopped

Preheat oven to 400 degrees.  Season beef with salt, pepper and dust with flour.  In a large Dutch oven add some olive oil and heat.  Add beef, not all of it, but in batches and cook until nightly browned on each side, remove to plate and continue cooking beef.  When all of the beef is cooked add some more olive oil and cook onions, garlic, celery, carrots, sprouts, tomatoes cooking about 6 minutes, remove and add more oil and mushrooms, cooking until nicely browned, remove from pan.  Add a little more olive oil and whisk in abut 3 Tbl. of flour cooking and whisking for about 1 minute. Pour in wine and deglaze pan, scraping up browned bits from bottom of pan, let wine reduce for about 1 minute.  Add meat and vegetables back to pan, add beef stock and thyme sprigs.  Cover and place into oven for about 20 minutes.  Remove lid and add Brussels sprouts and cover, put back into oven for 30 minutes.  If at any time it looks like you might need some more beef stock, add it just a little.  Remove pan from oven, taste and adjust seasonings.  Serve with fresh parsley sprinkled on top.  Serve over the cooked egg noodles or mashed potatoes.  Add a nice salad tossed with a vinaigrette dressing and some warm crusty bread.

Garlic Brussels Sprouts

1 lb. Brussels sprouts, ends trimmed
olive oil and butter
7 cloves garlic, thinly sliced
salt and freshly ground black pepper
1 Tbl. apple cider vinegar
1 Tbl. brown sugar
1 cup water

Place sprouts in food processor and pulse until shredded.  Heat a little olive oil and butter in a saute pan.  Add garlic and cook on medium about 4 minutes.  Increase heat to medium high and add shredded Brussels sprouts, brown sugar, salt and pepper.  Cook about 5 minutes or until nicely browned, stirring as you go.  Add water and cook 5 minutes until most of liquid is evaporated.  Stir in vinegar and season with salt and pepper.

Roasted Brussels Sprouts - Jerry and I had a version of this in a Denver restaurant recently and they were delicious!! The waitress said there were only a few ingredients and she thought the chef made them this way.  Tried them at home immediately and this version tasted great to us.

1 1/2 lbs. Brussels Sprouts, ends trimmed (I used small to medium sized ones and left whole, but you could slice in half)
4 Tbl. honey
3 Tbl. fresh lime juice
1 Tbl. fresh lime zest
1 Tbl. Sriracha sauce (I actually use a little more because I like the spiciness)
salt and freshly ground black pepper

Preheat oven to 400 degrees.  Place Brussels sprouts onto baking sheet and drizzle with olive oil, salt and pepper.  Bake for about 20 minutes or until nicely browned and just tender.  In the meantime, in a large baking dish add honey, juice, zest and Sriracha, mixing to combine.  Taste and adjust flavorings to your taste, as I said I like our more spicy.  When sprouts are done, remove from oven and place into baking dish with sauce and toss to combine.  Remove to serving bowl or platter.

Asian Style Brussels Sprouts

2 lbs. Brussels sprouts, trimmed and halved lengthwise
olive oil
salt and freshly ground black pepper
1/4 cup seasoned rice wine vinegar
2 Tbl. honey
1 Tbl. fish sauce
1 Tbl. soy sauce
1 tsp. red pepper flakes
1 Tbl. canola oil
2 scallions, sliced thinly on diagonal including green part
1 cup whole cashews

Preheat oven to 400 degrees.  Toss sprouts with a little olive oil and place onto baking sheet cut side down, seasoning with salt and pepper.  Roast for about 20 minutes, turning sprouts halfway through.  In a large bowl; whisk vinegar, honey, fish sauce, soy sauce, red pepper flakes and 1 Tbl. canola oil.   Add roasted Brussels sprouts and toss to coat.  Place on a serving platter and sprinkle on scallions and cashews.

Brussels Sprouts with Sauteed Mixed Vegetables

1 lb. Brussels Sprouts, small ones slice in half (ends trimmed)
2 yellow squash, sliced into slices (not too thin)
1 small red onion, sliced julienne
1 shallot, thinly sliced
2 cups crimini mushrooms, sliced
1 cup pear tomatoes, sliced in half
2 garlic cloves, minced
salt and freshly ground black pepper
3 Tbl. fresh parsley, chopped
1 1/2 tsp. fresh rosemary
2 tsp. fresh thyme
4 scallions, sliced on diagonal including green part (divided)
Fresh Parmesan cheese, shaved with vegetable peeler

In a large saute pan on medium high, drizzle in some olive oil and add sprouts and squash, cooking for a few minutes to brown, remove from pan and set aside.  Add some more oil into pan and add onion, shallot and garlic cooking for a few minutes to soften.  Remove from pan and add mushrooms, with more oil if needed cooking to brown.  Add all vegetables back to pan including tomatoes, rosemary and thyme and half of scallions, cooking for about 3 minutes.  Taste and season with more salt and pepper if needed.  Remove from pan to serving platter and sprinkle on parsley, scallions and shaved Parmesan.

Tossed Salad with Brussels Sprouts

4 large Brussels sprouts, ends trimmed and shredded
2 bunches romaine lettuce, rinsed, spun dry and torn into pieces
2 cups pear tomatoes, sliced in half
1 small red onion, julienned
3 stalks celery, sliced on diagonal
1 cup Swiss cheese, shredded
1/2 cup slivered almonds, lightly toasted
1/2 cup freshly grated Parmesan cheese
8 strips thick cut bacon, sliced
Croutons, homemade
Dressing
1/2 cup canola oil
1/4 cup fresh lemon juice
2 garlic cloves, finely minced
1/2 tsp. sugar
1 tsp. Dijon
salt and freshly ground black pepper

Dressing; place dressing ingredients into jar with lid and shake well, taste and adjust flavorings. In a small saute pan, add sliced bacon and cook until crisp and browned.  Remove to paper towels.  Onto a platter add lettuce, shredded Brussels sprouts and toss to combine. Top with tomatoes, onion, celery, cheese, almonds, bacon and croutons.  Drizzle over dressing.

Roasted Brussels Sprouts with Mixed Vegetables

1/2 lb. Brussels sprouts, trimmed and sliced in half
5 medium parsnips, peeled and sliced
4 carrots, peeled and sliced
3 medium turnips, peeled and cubed
1 large sweet potato, peeled and cubed
1 small rutabaga, peeled and cubed
1 large white onion, cut into wedges
2 Tbl. olive oil
salt and freshly ground black pepper
1 Tbl. fresh ginger root, peeled, grated and minced
1/2 cup pure maple syrup
Fresh parsley, chopped

Preheat oven to 425 degrees. In a large bowl, add vegetables, olive oil, ginger, salt and pepper.  Gently stir to combine so all of the veggies are coated.  Place vegetables onto a large baking sheet in a single layer and bake for about 15 minutes, stirring once.  Remove from oven and drizzle over maple syrup, stirring and place back into oven for another 10/15 minutes.  Remove to serving platter and sprinkle on some fresh parsley.  Serve with a whole roasted chicken and mashed potatoes.

Brussels Sprouts with Pasta

1 lb. Brussels sprouts, ends trimmed
olive oil and butter
salt and freshly ground black pepper
1 cup heavy whipping cream
2 Tbl. fresh squeezed lemon juice
1 tsp. fresh lemon zest
8 slices thick cut bacon, sliced
1/2 cup freshly grated Parmesan cheese (divided)
1 lb. fettuccine pasta
red pepper flakes
1/2 cup fresh parsley, chopped

In a large pot of boiling salted water add pasta and cook al dente, drain well and place back into pan drizzling with a little olive oil, toss to combine.  In a large deep sided saute pan, add bacon and cook until browned and crisp, remove to paper towels to drain.  Slice sprouts in half lengthwise and slice again.  In a large saute pan, add some olive oil and butter over medium high heat.  Add sprouts and season with salt and pepper.  Cook, stirring occasionally for about 6 minutes.  Pour cream into pan, bring to a boil then reduce heat to medium low cover and cook sprouts for about 15 more minutes.  Remove lid, add lemon juice, zest stirring to combine, season with red pepper flakes, salt and pepper, cooking another 2 minutes.   Add cooked pasta, bacon and half of cheese, stirring to combine.  Remove to serving platter and sprinkle on rest of Parmesan cheese and parsley.

Delicious Brussels Sprout Frittata

2 cups Brussels Sprouts, trimmed and thinly sliced
2 1/2 cups frozen hash browns
1/2 red onion, chopped
1/4 cup fresh parsley, chopped
1 clove garlic, minced
9 eggs, whisked
salt and freshly ground black pepper
1/4 cup heavy whipping cream
1 cup shredded sharp Cheddar cheese, divided
olive oil and butter
Tabasco

Preheat oven to 400 degrees.  In a 12-inch nonstick skillet heat some olive oil and butter, add potatoes, sprouts, onion and garlic cooking  about 7 minutes until they begin to brown. In a bowl whisk eggs, cream, half of cheese, salt, pepper and Tabasco.  Pour into skillet with potato mixture.  Turn heat to medium and cook about 3 minutes, gently lifting up edges of eggs to let flow under bottom. Place skillet onto a baking sheet and bake in oven until the eggs are set.  Sprinkle on remaining cheese and place under broiler to get melted, bubbly and lightly browned.  Watch carefully so as not to burn.  Remove and sprinkle with extra parsley.  Serve with hot biscuits, fresh juice and hot coffee.

Thai Brussels Sprouts with Chicken and Rice

1 lb. boneless, skinless chicken breasts, thinly sliced
1/2 lb. Brussels sprouts, ends trimmed and thinly sliced
2 cups long grain white rice
2 egg
1/4 cup cornstarch
Canola oil
2-inch piece fresh ginger, peeled and cut into matchstick pieces
3 garlic cloves, thinly sliced (paper thin)
4 Tbl. soy sauce
4 Tbl. rice wine vinegar
3 Tbl. honey
3/4 cup chicken stock (good quality)
2 Thai red chili peppers, thinly sliced (paper thin)
4 tsp. toasted sesame oil
4 scallions, thinly sliced on diagonal including green part (plus some for garnish)
1/4 cup fresh cilantro, rough chopped
1/2 cup roasted peanuts, rough chopped

For rice;  I always rinse my rice first. Turn heat onto medium, then into a large sauce pan, drizzle in small amount of oil and add rice stir around (in the culinary industry this is called pearling your rice) and cook for a couple of minutes.  Turn up heat to high add 4 1/2 cups water, season rice with a touch of salt and bring to a boil.  Once boiling, turn to simmer, cover and cook about 20 minutes.  Chicken; in a large bowl beat eggs and add chicken tossing to coat well.  Place the cornstarch into another bowl, add a few pieces of chicken at a time to coat in cornstarch and place onto a plate, continue coating chicken in cornstarch.  

In a large nonstick saute pan, or wok add some canola oil and heat to medium high.  Cook chicken in batches and do not overcrowd.  Cook until nicely golden brown and transfer back to a clean plate.  Continue cooking chicken.  Once chicken is cooked, remove to plate and keep warm.  Add a little more oil to pan add Brussels sprouts, ginger and garlic cooking for about 3 minutes.  Add soy sauce, vinegar, honey and 3/4 cup of chicken stock, cooking for about 3 more minutes.  Return chicken to pan and add red chili pepper cooking for about 1 minute, then add sesame oil and scallions.  Place cooked rice onto a large serving platter, pour chicken mixture over the top, sprinkle on cilantro, roasted peanuts and extra scallions.

Italian Brussels Sprouts 

2 lbs. Brussels Sprouts (small to medium) ends trimmed and cute in half lengthwise
7 garlic cloves, minced
1 onion, sliced julienne
3/4 cup chicken stock (good quality)
1/4 cup dry white wine
2 (15 oz.) cans cannellini beans, rinsed and drained
Parmesan cheese, shaved with a vegetable peeler (garnish)
1/2 cup freshly grated Parmesan cheese
1 tsp. Italian seasonings
1 tsp. fresh rosemary
salt and freshly ground black pepper (as the canned beans are salty, watch the salt)
1/4 cup fresh parsley, chopped

Into a large saute pan, add drizzle of olive oil over high heat.  Add half of Brussels sprouts and cook until nicely browned.  Transfer to a bowl and heat more oil and add rest of sprouts cooking once again until nicely browned.  Add some more oil and cook onions until softened, add garlic, Italian seasonings, rosemary and cook about 3 more minutes.  Add chicken stock, wine and cooked Brussels sprouts stirring for about 4 minutes.  Stir in cannellini beans and about 3 Tbl. butter stirring until butter melts and slightly reduced.  Taste and season with salt and freshly ground black pepper, stir in grated cheese.  Pour onto serving platter, garnish with parsley and shaved Parmesan cheese.

Roasted Brussels Spouts with Balsamic Vinegar (love them this way, simplicity at its best)

1 1/2 lbs. Brussels Sprouts (small to medium)
4 Tbl. extra virgin olive oil
2 Tbl. Balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 375 degrees.  Trim ends off sprouts and slice in half lengthwise.  In a large bowl, whisk the oil, vinegar, salt and pepper together.  Lightly spray a large baking sheet, and place sprouts cut side down, drizzle with just a small amount of olive oil and roast about 20 minutes, pour over vinegar and oil mixture and toss sprouts to coat, continue cooking for about 5 more minutes.

Brussels Sprouts with Butternut Squash - This is a great side for Thanksgiving or Christmas dinner.

2 lbs. Brussels Sprouts, trimmed and sliced in half lengthwise
1 butternut squash, peeled and cut into 1-inch cubes
1 cup fresh cranberries, rinsed
2 large crisp, sweet apples, cored, peeled and medium slices (sprinkle with a bit of fresh lemon juice to prevent browning)
1 yellow onion, julienne
1 Tbl. balsamic vinegar
1 1/2 tsp. yellow curry paste
2 Tbl. brown sugar
salt and freshly ground black pepper

Preheat oven to 400 degrees.  Place the sprouts, squash, and onions on a large baking sheet.  In a small bowl; whisk oil, vinegar and curry.  Drizzle over vegetables and toss to coat.  Sprinkle brown sugar over and roast for about 20 minutes, gently stirring then add apples and fresh cranberries continue roasting about 10 minutes until tender and nicely browned.

Brussels Spouts Gratin

2 lbs. Brussels sprouts, ends trimmed and out leaves removed (cut sprouts in half)
3 Tbl. butter, melted
salt and freshly ground black pepper
2 garlic cloves, minced
2 large leeks, sliced in half lengthwise, rinsed and patted dry, sliced in slices
1 1/4 cups heavy whipping cream
1 cup Gruyere, grated
1/4 cup freshly grated Parmesan cheese
1 1/2 cups fresh breadcrumbs from a French baguette
1/4 cup fresh parsley, chopped

Preheat oven to 425 degrees.  In a small saute pan, drizzle in some oil and butter and add leeks cooking for a few minutes, then add garlic and cook another 3 minutes; set aside.  Place the sprouts snugly into a large baking dish (9x13).  Drizzle over the top of sprouts 2 Tbl. melted butter.  Season with a little salt and pepper.  Roast for about 15 minutes.  In a bowl add bread crumbs and remaining melted butter, tossing to mix, then mix in cheese.  Carefully remove sprouts from oven and top with the leeks and garlic, then pour over the cream and bake about 12 more minutes.  Remove from oven and turn broiler on and set rack about 6-inches below broiler.  Sprinkle on breadcrumb mixture and broil for a couple of minutes, remove and sprinkle on Parmesan cheese, place back under broiler for less than 1 minute.  Remove and sprinkle on parsley.  

Now onto a few desserts, and no there are not Brussels sprouts involved!

Rhubarb Cheesecake - love this

2 1/2 cups fresh rhubarb, thinly sliced
1/3 cup sugar, plus 1/2 cup divided
2 Tbl. fresh orange juice
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
3 (8 oz.) packages cream cheese, softened
2 cups sour cream (not light)
1 Tbl. cornstarch
2 tsp. pure vanilla extract
pinch of salt
3 eggs. lightly beaten
8 oz. white baking chocolate, melted over a double boiler
Double thick foil

Preheat oven to 350 degrees. In a large saucepan, add rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat and cook stirring until thickened and rhubarb is tender.  In a small bowl, add crumbs and melted butter, mix to combine and press onto bottom of a lightly sprayed 9-inch springform pan. Bake for about 10 minutes, remove to cooling rack.  In large bowl of electric mixer beat cream cheese, sour cream, cornstarch, vanilla, salt and 1/2 cup sugar until smooth.  Add eggs beating one at a time until combined.  Fold in melted white chocolate.  Pour half of the cream cheese mixture into crust.  Top with half of rhubarb mixture and with a butter knife swirl rhubarb mixture though cream cheese mixture.  Add remaining cream cheese mixture and rhubarb, swirling again.  Carefully and securely wrap the springform pan with double thick foil.  Place the foil wrapped pan into a large roasting pan and add 3-inches of boiling hot water (be careful not to get any water into the cheesecake).  Place into oven and bake about 60 to 70 minutes.  Carefully remove pan from oven onto a cooling rack. Let cool for a few minutes then once again, carefully remove springform pan from roasting pan not getting any water into cheesecake.  Place on cooling rack and let cool for about 20 minutes.  Run a sharp thin edged knife around edge of pan to loosen cheesecake.  Cool about 1 hour longer, cover and chill in refrigerator.  When ready to serve remove springform and slice into pieces.  

Rum Banana Bars with Frosting

1/2 cup butter, soft
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp. pure vanilla extract
1 tsp. rum extract
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 large ripe bananas, mashed (1 cup)
Cream cheese frosting
2 (8 oz.) packages cream cheese, soft
1/2 cup butter, soft
1/2 tsp. rum extract
1 tsp. banana extract
3 to 4 cups powdered sugar, sifted

Preheat oven to 350 degrees.  Bars; In a bowl of electric mixer cream butter and sugar. Add eggs one at a time, sour cream and extracts beating to combine, scraping down sides.  In a bowl add flour, baking soda and salt, whisk and gradually add to creamed mixture.  Stir in bananas.  Spread into a greased 15x10 pan and bake for 20 to 25 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cool.  Frosting;  in bowl of electric mixer beat cream cheese, butter and extracts.  Gradually add enough powdered sugar to get a slightly thick consistency.  When bars are cooled, frost heavily with frosting.  Cut into bars and store leftover in refrigerator.  Note:  if you like nuts you can add some chopped macadamia nuts to batter or onto top of frosting.  I have also added coconut to batter too.  If desired, you can also lightly toast some coconut and sprinkled on top of frosted bars.

Fresh Lime Bars - love lemon bars?  you will love these too

2 1/2 cups all purpose flour
1/2 tsp. baking powder
1/2 cup powdered sugar, sifted
3/4 cup cold butter, cubed
4 eggs
2 cups sugar
1/3 cup fresh squeezed lime juice
1 tsp. fresh lime zest
Powdered sugar, sifted for garnish
Fresh lime peel for garnish

Preheat oven to 350 degrees.  In a large bowl add 2 cups flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.  Pat mixture into a 13x9 baking pan and bake for about 20 minutes, then remove to cooling rack.  In a large bowl whisk eggs, sugar, lime juice and zest until foamy.  Combine in a bowl rest of flour and baking powder and whisk into egg mixture.  Pour over hot crust. Bake an additional 20 to 25 minutes or until light golden brown.  Remove to cooling rack and cool completely.  Dust with powdered sugar and top with lime peel if desired.  Cut into squares. 

Bon Appetit

"Do not tremble or be dismayed, for the Lord your God is with 

you wherever you go." - Joshua 1:9

"We are not of those who shrink back...but of those who have faith" - Hebrews 10:39

"Return to the Lord your God, for He is gracious and 

compassionate....abounding in lovingkindness." - Joel 2:13