TRAVEL TUESDAY - LAKE OUACHITA - MY CLEMENTINE and CHUNKY GUACAMOLE and CRAB TOAST CANAPES and SALMON CAKES WITH GREENS and RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

Every summer we take a lake vacation with dear, wonderful friends from Louisiana.
The first year we borrowed a friends cabin, but as our families grew larger, we started renting houses around Beaver Lake. Once our kids were older and safe on a boat without our constant supervision, and after one unfortunate incident with bed bugs, we decided to try spending our week actually on the lake, and rented a house boat.
The last few years, we have met on an 80 foot boat on Lake Ouachita. It is a beautiful, clear lake, filled with islands, with very minimal build up around the shore. We move the boat to a new cove every day, and it is very peaceful. There is not much else to do but read, relax and be out on the water (we take our ski boat and our friends supply lake toys - a canoe, inflatable trampoline, inner tubes), and the Mamas go into town for a day of flea marketing and antique shopping.
We take turns cooking, and this year we decided to put together a cocktail party, and served these little bites.

MY CLEMENTINE

14 ounces vodka
12 ounces fresh clementine juice
6 ounces fresh lime juice
6 ounces Aperol
4 ounces agave nectar
12 ounces chilled club soda

In a pitcher, combine the vodka, clementine and lime juices, Aperol and agave. Stir well.
Refrigerate until chilled, 1 hour. Fill a cocktail shaker with ice. Working in batches and adding fresh ice, shake well and strain into 8 ice-filled collins glasses.
Stir 1 1/2 ounces of club soda into each glass.
Enjoy!

Recipe adapted from Food & Wine, July 2013
www.foodandwine.com/‎

 CHUNKY GUACAMOLE

2 medium roma tomatoes, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/4 to a 1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
2 ripe avocados, halved, seeded, peeled and coarsely mashed
Tortilla chips for serving

In a medium bowl, combine tomatoes, lime juice, olive oil, salt and pepper. Gently stir in mashed avocados. Serve with tortilla chips.
Enjoy!

Recipe adapted from Cooks Secrets, August 2013
www.bhgsip-mediakit.com/r5/showkiosk.asp?listing_id=4521560...‎

CRAB TOAST CANAPES

1 baguette, cut crosswise into 1/2 inch slices

5 tablespoons of olive oil, divided

1 pound lump crab meat

2 tablespoons finely chopped shallots

2 teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice

2 teaspoons finely chopped dill

salt and freshly ground black pepper to taste

Heat oven to 350F. Arrange baguette slices on a large baking sheet and drizzle with 2 tablespoons of olive oil. Bake until golden, 8 to 10 minutes.

In a medium bowl, fold together crab, 3 tablespoons of olive oil, shallots, lemon zest and juice and dill.

Season to taste with salt and pepper. Spoon onto baguette slices.

Enjoy!

Recipe adapted from Oprah Magazine, April 2013

www.oprah.com/food.html‎

SALMON CAKES WITH GREENS

1/4 cup mayonnaise

1/4 cup plus 1 tablespoon chopped shallots

2 teaspoons Dijon mustard, divided

1/2 cup buttermilk

1 1/2 teaspoons fresh lemon juice

1 pound salmon fillet, skin removed and chopped

2 eggs

5 tablespoons drained capers

1/2 cup breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil

8 cups mixed greens

Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and lemon juice in a bowl, set aside.

Combine salmon, eggs, 1/4 cup shallots, capers, breadcrumbs, 1 teaspoon mustard, salt and pepper in another bowl, mix well. Shape into patties. Heat oil in a large skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes, flip and cook until golden, 5 minutes more. 

Divide salad among plates, top with salmon cakes and drizzle with dressing.

Enjoy!

Recipe adapted from Self, April 2011

www.self.com/fooddiet/recipes‎

RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

2 cups pumpernickel bread cubes
1 tablespoon olive oil
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
3 green onions, chopped
1 cup mayonnaise
1 cup sour cream
salt and freshly ground black pepper
6 heads of endive, leaves separated

Cut the bread into small cubes. In a small skillet, toast the cubes with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.
In a food processor, pulse the spinach, green onions, mayonnaise and sour cream until almost smooth, season with salt and pepper.
Spoon the spinach mixture onto the endive spears and top with the bread.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

BACON AND TOMATO GUACAMOLE and CHUNKY GUACAMOLE and CHEESE TOPPED GUACAMOLE and ROQUAMOLE and GUILT FREE GUACAMOLE

Happy National Guacamole Day!
I have happily and enthusiastically made a lot of guacamole over the summer - from happy hours with friends to drinks on the deck at the lake house with family. It is a quick, delicious, uncomplicated appetizer, even with anything you might want to add in, such as bacon, blue cheese, goat cheese or asparagus.
It reminds me of certain friends of ours - it is their signature dish, and they make it with such ease and grace - the epitome of relaxed entertainment.
It is a dish best enjoyed freshly made, so I feel like I am watching a live cooking show when our friends invite us over.

BACON AND TOMATO GUACAMOLE

1/2 onion, finely chopped
5 strips bacon
3 avocados
juice of 1 to 2 limes
1 to 2 canned chipotle chiles in adobo, finely chopped
1 tomato, cored and chopped into 1/4 inch pieces
1/4 cup chopped fresh cilantro
salt and freshly ground black pepper to taste

Place onion in a bowl of cold water, set aside.
In a large skillet, cook bacon in a single layer over medium-low heat, turning occasionally until crispy and browned, about 10 minutes. Drain on paper towels, then crumble, set aside.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Mash the avocados with the lime juice into a coarse puree.
Drain the onion and shake off the excess water and transfer to the bowl along with the chipotle chiles, tomatoes, cilantro and about 2/3 of the bacon. Gently stir it to combine all of the ingredients. Taste and season with salt and pepper.
Scoop into a serving dish, sprinkle with the remaining bacon and cilantro.
Enjoy! I would love if you would share recipedoodle with your friends!

Recipe adapted from The Arkansas Democrat Gazette May 2012
www.arkansasonline.com/news/features/food/‎

CHUNKY GUACAMOLE

6 avocados, diced
3 to 4 tomatoes, diced
1/2 red onion, finely chopped
1 serrano pepper, finely chopped
1/2 cup chopped fresh cilantro
1/2 cup fresh lemon juice
salt and freshly ground black pepper

Combine all ingredients in a bowl, seasoning to taste with salt and pepper.
Enjoy!

Recipe adapted from Self Magazine, February 2012
www.self.com/fooddiet/recipes‎

CHEESE TOPPED GUACAMOLE

2 avocados, diced
1 tomato, diced
3 tablespoons red onion, finely chopped
1/4 cup finely chopped cilantro
2 tablespoons finely chopped mint
4 slices of pickled jalapeno, finely chopped
juice of 1 lime
salt and freshly ground pepper
queso oaxaca or goat cheese, crumbled
tortilla chips for serving

Mix the avocados, tomato, onion, cilantro, mint, jalapeno and lime juice, season with salt and pepper. Sprinkle with crumbled cheese and serve with tortilla chips.
Enjoy!

Recipe adapted from Food & Wine, May 2009
http://www.foodandwine.com/recipes

ROQUAMOLE

3.5 ounces of Roquefort
2 tablespoons sour cream
2 ripe avocados
1 teaspoon sliced pickled jalapeno peppers, finely chopped
1 green onion, finely chopped
juice of 1 lime

Crumble or mash the cheese. Stir in sour cream. Add avocados, mash with a fork.
Stir in jalapenos, green onions and lime juice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/‎

GUILT FREE GUACAMOLE

1/2 pound of asparagus, trimmed
1 avocado
1 tomato, chopped
2 cloves of garlic, minced
1/4 cup diced red onion
1/4 cup minced cilantro
juice of 1 lime
1 serrano pepper, minced

Steam the asparagus, when cool, cut them into 1/2 inch pieces and toss them in a blender with the other ingredients. Pulse until the guacamole is the textue you like. Season with salt and pepper.
Enjoy!

Recipe adapted from Self, May 2013
www.self.com/fooddiet/recipes‎

CREAMY MEDITERRANEAN SPREAD and GUACAMOLE HUMMUS and SHISH TAWOOK

I was so excited to host a dear friends birthday dinner, and when I asked her what she would like, she mentioned Greek food.
We served the Mediterranean spread, and guacamole hummus alongside olives, feta, spanakopita and dolmas, and the Shish Tawook with Tabbouleh. These three dishes were super quick and easy to put together, and although the spanakopita and dolmas were a little more time consuming, they were worth it - delicious!
It was a flavorful, varied and fun menu, just like our fabulous guests.

CREAMY MEDITERRANEAN SPREAD

8 ounces cream cheese, softened
7 ounces roasted red peppers, drained and chopped
4 ounces crumbled feta cheese
1/2 cup chopped Kalamata olives
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh parsley

Spread cream cheese onto bottom of shallow dish (I will sometimes mix the cream cheese with store bought hummus). Combine remaining ingredients, spoon over cream cheese.
Enjoy!

Recipe adapted from Food and Family, Summer 2010
www.kraftrecipes.com/foodfamilyarchive/.../magazine_archive.aspx

GUACAMOLE HUMMUS

In a food processor, combine 1 can chickpeas, rinsed and drained, 3 cups fresh cilantro leaves, 1 garlic clove, chopped, and 1 ripe avocado, roughly chopped.
Process until finely chopped. Add 3 tablespoons olive oil and juice of 1 lemon.
Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Everday Food
www.marthastewart.com › Food

SHISH TAWOOK

10 cloves garlic, peeled, crushed
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground white pepper
2 pounds boneless, skinless chicken breasts, rinsed and cut into 1-inch pieces

In a large, sealable, plastic bag, combine garlic, lemon juice, olive oil, yogurt, cardamom, salt and white pepper. Stir well. Add chicken and turn to coat it all over.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Prepare grill. Thread chicken onto skewers, dividing pieces evenly among them. Grill over medium-high heat, turning skewers at least twice, until chicken is cooked through, about 10 minutes total.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2008
www.arkansasonline.com/news/features/food/

ROASTED PUMPKIN GUACAMOLE

After all the whirl and wonderful fun of holiday entertaining,  I was ready to appreciate a little simple, unembellished eating.
I was charmed by this Roasted Pumpkin Guacamole - by the twist on a familiar dish. I loved the crunch of the pumpkin seeds and the freshness of the lime juice and avocados mixed with the earthiness of the pumpkin. It was delicious with corn chips and lightly toasted bread, but would also work well as an accompaniment to fish or chicken, or tossed with salad greens.

ROASTED PUMPKIN GUACAMOLE

1 1/2 teaspoons olive oil
1 cup of pumpkin or butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 avocados
1/2 cup finely chopped sweet onion
3 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup toasted pumpkin seeds
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Heat oven to 375F.
Place pumpkin on a cookie sheet, toss with half the olive oil and season with salt. Roast pumpkin about 15 minutes, until just tender. Remove from oven, cool to room temperature.
Halve the avocados, remove pits, leaving the skin intact. Cup one half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, remaining olive oil, cumin and pumpkin. Season to taste with salt and pepper. Gently stir together.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine