iggy 14 Summer Salad

 

 

Ingredients

Original recipe makes 6 servings

 

Makes servings USMetricAdjust Recipe (Help)

1 (10 ounce) packagemixed salad greens

1 ripe avocado - peeled, pitted and chopped

1 ripe tomato, chopped

1 (6 ounce) canblack olives, drained

6 Greek pepperoncini peppers

1/4 cupolive oil

2 teaspoonswhite vinegar

2 teaspoonsgarlic salt

1 teaspoondried oregano

1 teaspoondried basil

3 ouncesgrated Parmesan cheese

 

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Directions

1. In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
2. In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

iggy14 Granny Smith Salad

     

 

      

 

      Ingredients

1 bag romaine
1 bag spinich
2 apples
3 oz. feta
1 cup pecans
1 cup craisens

Dressing

1/3 cup sugar
1/4 cup oil
1/4 cup apple cider vinegar

Heat until sugar melted.  Add 1 squirt of mustard

Directions

Pour dressing on salad and toss.

Number of Servings: 12

iggy14 Sliders

Servings

6

Cooking Time

5 min.

Difficulty Level

Easy

Ingredients

2 lbs. lean ground beef

1 green bell pepper, minced

½ cup shopped green onions

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Red pepper flakes

Sea salt

Preparation Instructions

Preheat the grill.

In a bowl, stir together the ground beef, green pepper, green onions, and garlic. Stir in the cumin, oregano, thyme, paprika, and a little red pepper flakes and salt. Shape into 6 hamburger patties. Grill to desired doneness.

Add iggy14 Habanero Relish and spices to add more zing!

iggy14 Atomic Hot Wings

 

 

Instructions

1.  Prepare chicken by washing thoroughly in cold water and removing wing tips. Cut each wing into two pieces.

 

2.  Preheat oven to 350 degrees. Heat vegetable oil in large skillet over medium heat. 

3.  Fry chicken wings in vegetable oil for about 10 minutes. Remove them from the skillet and dry excess oil off with paper towel.

4.  Melt butter in saucepan over low heat, then combine with hot pepper sauce, salt, cayenne and black pepper, crushed garlic, horseradish and Worcestershire sauce. Mix ingredients thoroughly.

5.  Dip each wing in hot sauce then place in glass baking dish. Pour excess sauce over wings.

6.  Cover baking dish with foil and cook in oven at 350 degrees for one hour, flipping wings over after about 30 minutes.

Add spices like garlic, black pepper, and curry when dipping hot wings for more atomic power!


 

iggy14 B.L.T.

 

Ingredients

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• 2 slices of whole-grain bread
• 1 ounce turkey bacon
• 2 lettuce leaves
• 2 slices tomato
• 1/4 sliced avocado
• 1 tablespoon mayo
• A medium apple

Preparation

Start with 2 slices of whole-grain bread. Stuff with 1 ounce turkey bacon, 2 lettuce leaves, 2 slices tomato, 1/4 sliced avocado and 1 tablespoon mayo. Add a medium apple, and bam!—a nice, healthy 468-calorie lunch.

my notes

iggy14 Habanero Relish

Habanero Relish Recipe

By burrger • Dec 12th, 2007 • Category: Burger Recipes

This is an extra-hot Habanero Relish recipe made with fresh habanero peppers and lots of garlic. Take a look at out other pepper relish recipes if you want something a little cooler. Habanero Relish Recipe Makes 3-4 Cups.
Ingredients:

• 8 Habanero peppers, finely chopped
• 8 garlic cloves, minced
• 4 medium tomatoes
• 2 tablespoons fresh cilantro
• 1 tablespoon vinegar
• salt to taste

Method:

• Chop the peppers as fine as you can then throw everything into a food processor and blend to a smooth paste.
• Refrigerate for 24 hours to let the flavors infuse before serving.

Some people just love spicy burgers – this habanero relish is a great way to give them just what they want! This relish recipe is part of our relish recipes series.

Add 8 to 10 jalapenos and 4 to 5 cerrano peppers for different spicy flavor and texture

iggy14 Gazpacho

Gazpacho

Serves 8 to 10

Ingredients:

6 large ripe tomatoes
2 red bell peppers
2 medium-size yellow onions
2 large shallots
2 large cucumbers
½ cup red wine vinegar
½ cup olive oil
1 ½ cups canned tomato juice
3 eggs, lightly beaten
½ cup chopped fresh dill
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
 

Directions:

1. Wash tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
2. In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juices and eggs.
3. In a blender or a food processor, puree the vegetables in small batched, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch.
4. Stir in the cilantro, cayenne, and salt and pepper. Cover and chill for at least 4 hours.
5. To serve, stir, taste, and correct the seasoning, and ladle into chilled soup bowls or mugs.