3 ripe avocados, diced
1 to 2 tablespoons seeded, chopped jalapenos (depending on how spicy you want it...I leave some seeds in)
3 tablespoons diced tomatoes, seeded (you have to remove the seeds and the slime in the middle. I also dab the insides with a paper towel)
4 tablespoons diced red onion, divided
Salt
1/4 cup chopped cilantro (optional....I don't put it in because I don't like it..LOL)
1 lb. bacon, each slice cut in half and cooked very crispy

Place the diced jalapeno, 2 tablespoons of diced red onion, salt and cilantro inside a molecajete. If you do not have one, a wooden bowl will work fine. Using the pestle (use a fork and the back of a wooden spoon if you don't have a pestle), mash until well blended and the ingredients start to form a paste. Add the diced avocados and gently fold into the jalapeno paste. Add the diced tomatoes and the last 2 tablespoons of the red onion and some additional salt. Gently mix again. I like my guacamole chunky so I don't really mash them up...but you can if you prefer smother guacamole. Serve with chips!

Parmesan Caesar Brussels Sprouts

1 lb. shaved Brussels Sprouts
4 cloves garlic, chopped
Salt and pepper
Olive oil
Grated Parmesan cheese
Parsley
Caesar Dressing (I used Garlic Caesar from Wegmans)

Preheat oven to 350.

Place Brussels Sprouts in a shallow baking dish, toss with olive oil and chopped garlic. Season with salt and pepper. Sprinkle with Parmesan cheese.
Bake in the oven for 30 minutes or until the Brussels Sprouts turn golden brown.
Remove from oven and sprinkle with more Parmesan and parsley. Top with a drizzle of Caesar dressing.

I mixed in about a 1/4 cup of Parmesan cheese when I took it out of the oven

Grilled Zucchini with Ricotta and Lemon Zest

3 medium zucchini, cut lengthwise
Olive oil
Salt and pepper
Zest of 1 lemon
Ricotta cheese
Parsley

Preheat the grill to 300.
Brush both sides of the zucchini with olive oil. Season with salt and pepper.
Place on the grill and cook until tender but still a bit firm and lightly charred, about 15 to 20 minutes.
Remove from grill and cut into chunks.
Place on a serving platter. Season again with salt and pepper, if desired. Add small dollops of ricotta cheese. Sprinkle with lemon zest and parsley and drizzle with a bit more olive oil.

Can be eaten warm or cold

Shrimp in Pesto Alfredo with Garlic and Chili Flake

1lb. shrimp, deveined and shells/tails off
1 pint heavy cream
1 cup good quality grated Parmesan cheese
3 cloves garlic, minced
Pinch of crushed red pepper (optional)
2 tablespoons pesto
Splash of white wine
Salt and pepper, to taste
Olive oil

In a large skillet over medium heat, add the olive oil. Add the garlic and crushed red pepper. Cook until fragrant, about 2 minutes. Add the white wine, cook for another minute.
Add the shrimp, season with salt and pepper and cook until pink, about 5 minutes.
Remove the shrimp and set aside.
Add the pesto, cook for 1 minute. Add the heavy cream and Parmesan cheese, a couple of tablespoons at a time, stirring frequently. Lower heat to allow the sauce to thicken. Season again with salt and pepper, if necessary.
Once the sauce starts to bubble slightly, add the shrimp back in.
Heat for about 1 minute, then serve 💕

You can enjoy this on it’s own, over spaghetti squash or zucchini noodles, veggie/chickpea/edamame pasta, over steak or grilled chicken, cauliflower rice....even on pizza!

Cut ultra thin sliced sharp cheddar cheese into quarters. Place on parchment paper on a baking sheet.
Bake in a 250 degree oven for 35 minutes.

I sprinkled mine with some salt and did half with paprika and the other half with smoked paprika.

I liked the sharp cheddar better than the pepper jack.

Mine were not greasy and really crispy....and they did taste just like Cheez It’s!! ♥️

Hassleback Smoked Sausage with Pepperoncini and Cheddar Cheese

1 smoked sausage
1 block cheddar cheese
Pepperoncini slices
Barbecue sauce (you can use mustard if you’d like)

Cut 1/4" slices around the entire sausage, without cutting through the bottom. You want the sausage to stay in tact.
Stuff a couple of pepperoncini slices in between the slices. Place on a preheated grill for 7 minutes or until the sausage browns, do not flip.
Remove the sausage from the grill.
Cut your cheese slices into 1" chunks and stuff them into the crevices of your cuts, intermingling them with slices of pepperoncini.
Brush the top of the sausage liberally with the barbecue sauce.
Place back on the grill and cook until all the cheese has melted. It can be finished under the broiler as well if needed.

I used metal skewers to hold the sausage together as it cooked. It was a little tricky but tasted delicious Experiment with different sauces and cheeses