Greens with Vinaigrette

Posted on October 29, 2013 by Mary Moore
Italian Greens with Balsamic Vinaigrette
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. Greens
  2. 1 head romaine lettuce or package Italian mixed greens
  3. Balsamic Vinaigrette
  4. 1 Tbsp dijon mustard
  5. salt and pepper to taste
  6. 1/3 cup balsamic vinegar
  7. 1 cup olive oil
Instructions
  1. (Greens) - Wash and dry greens.
  2. Arrange on chilled plate and drizzle with vinaigrette or toss with vinaigrette then arrange on chilled plate.
  3. (Vinaigrette) - Combine mustard, salt, pepper and vinegar.
  4. Gently whisk in the oil until incorporated.
  5. Stir in chopped herbs.
Notes
  1. optional herbs for greens: chervil, parsley, basil, tarragon
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Jalapeno Poppers

Posted on October 29, 2013 by Mary Moore
Jalapeno Poppers
Yields 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 4 oz cream cheese, room temperature
  2. 5.3 oz (1 wheel) Boursin cheese, garlic and herbs flavored, room temperature
  3. 6 oz grated sharp cheddar cheese
  4. freshly ground salt and pepper
  5. ½ cup panko bread flakes
  6. 12 large jalapenos, halved and seeded (optional, use an assortment of jalapenos and baby sweet peppers)
Instructions
  1. Heat your outdoor grill to medium-high or oven to 450*.
  2. In a medium bowl, mix cream cheese, Boursin and cheddar cheese. Season with freshly ground salt and pepper.
  3. Pour the mixture into a pastry bag or ziplock bag. If using a ziplock bag, snip off one corner. Squeeze a generous line of the mixture into each pepper half.
  4. Sprinkle the panko bread flakes on top of each pepper.
  5. If grilling, place the peppers onto a flat, perforated grill tray. If baking, place the peppers on a cookie sheet lined with parchment paper.
  6. With either cooking method, cook the peppers until the cheese is bubbling and browned, approx 10 minutes.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Spicy Avocado Dip

Posted on October 29, 2013 by Mary Moore
Spicy Avocado Dip
Serves 8
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 6 - 8 ripe avocados
  2. 3/4 cup sour cream
  3. 1 jalapeno pepper, grilled, skin and seeds removed
  4. 1 Tbsp worcestershire sauce
  5. 3 tsp tabasco
  6. 1/2 bunch fresh cilantro, washed, dried and chopped
  7. juice and zest of 1 lime
  8. 2 cloves garlic, chopped
  9. salt and freshly ground pepper to taste
  10. optional garnish: ripe tomatoes, diced; sprigs of cilantro
Instructions
  1. Cut avocados in half, remove pit and place pulp in Cuisinart. (reserve 2 pits)
  2. Add remaining ingredients and puree until smooth.
  3. Transfer to a non-reactive container, place pits in puree to keep fresh.
  4. Serve immediately or keep air tight until needed.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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