Tomato and Avocado Salad (so simple, great flavor and color)

Tomato and Avocado Salad

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2 slightly firm avocados, cut into 1" pieces

5-6 tomatoes, cut into 1" pieces

1/2 cup red onion, thinly sliced

1/2 cup parsley, finely chopped

1/2 tsp. salt

1/4 tsp. pepper

3 TBS. olive oil

juice of 1/2 a lemon

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Combine all ingredients. Serve immediately.

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Marinated Flank Steak with Chimchuri Sauce (this is SO delicious!!!)

Marinaded Flank Steak with Chimchuri Sauce

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1 1/2-2 LB. flank steak

1 1/2 cup dry sherry

1/2 cup red wine vinegar

1 red onion, thinly sliced

3 cloves garlic, chopped

1/2 cup olive oil

2 tsp. salt

1 tsp. pepper

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Combine ingredients in a large zip lock bag.

Marinade steak at least 3 hours. I prefer overnight.

Remove from marinade. Grill over high heat 4 minutes per side.

Cover and let rest 5 minutes. Slicing thinly against the grain of meat.

Serve topped with chimchuri sauce.

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Chimchuri Sauce

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1 cup olive oil

2/3 cup red wine vinegar

2 TBS. lemon juice

1 cup flat leaf parsley, chopped

1/4 cup basil, chopped

1 TBS. oregano, chopped

4 cloves garlic, minced

2 TBS. shallots

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. red pepper flakes

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Place ingredients in food processor.

Pulse until blended but not pureed.

Let stand 2 hours. Will last for weeks in the fridge.

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Serve with Tomato and Avocado Salad.

Cranberry Orange Couscous (great to take to a BBQ, this one won't get ugly if it's not chilled)

Cranberry Orange Couscous

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1 10oz. box couscous, prepared

1/4 cup olive oil

1 tsp. salt

1/2 tsp. pepper

1/2 small red onion, thinly sliced

2 oranges, zest both, juice one and peel and chop the other.

1 English cucumber, peeled and chopped into 1/4" pieces

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1 cup dried cranberry's

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Prepare couscous according to directions.

In a medium size bowl add olive oil, salt, pepper, red onion,

orange juice, zest and chopped oranges along with parsley,

mint, cucumber and cranberry's. Add couscous and mix until combined.

Serve at room temperature or chilled.

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Looks great. Taste even better!

Electric Lemonade (everyone going to love this!)

Electric Lemonade

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1 cup freshly squeezed lemon juice

1/2 cup sugar

1 cup mineral water / club soda

1/2 cup ginger ale

1 cup vodka

1/2 cup of mint

 2-3 cups of ice

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Place ingredients into blender.

Blend until smooth and slushy.

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Coconut Panna Cotta (the splash or rum takes this one over the top!)

Coconut Panna Cotta

(coconut pudding)

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1 TBS. powdered gelatin

1/4 cup water

1 15oz. can coconut cream (sweetened)

1 13.5oz. can unsweetened coconut milk

2 cups whipping cream

1/4 cup powdered sugar
dark rum, for topping

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Sprinkle gelatin over water in small bowl and set aside

In medium sauce pan heat coconut cream and coconut milk

just until it begins to bubble. Whisk in gelatin.

Place small bowl in larger bowl filled with ice & water.

Stirring every few minutes. Until starts to thicken.

Remove small bowl. Drain large bowl and dry.

Add coconut mixture to large bowl. Add cream and sugar

Mix until well combined..

Divide into 6-8 martini glasses.

Chill 6 hours or overnight.

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Top with tropical fruits:

I used:

1/2 a pineapple, cut into 1/2" pieces

3 kiwi's, cut into 1/2" pieces

1 mango, peeled and cut into 1/2" pieces

1 cup strawberry's, cut in 1/2 (adds great color)

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Top each martini glass with 1/2 cup of fruit mixture.

Add 1 TBS. dark rum to each glass just before serving.

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