Avocado/ Cranberry Dip

Okay so I love anything that has Avocado in it and I love this dip. It is kind of a festive green and red dip that is fun to serve around Christmas time. I don't have exact measurements, but I just want to make sure I remember what is in it. Here it goes

Ingredients:
4 Avocados peeled and sliced into small bite sized pieces
1/2 C. craisens
1/4 C. honey
1/4 C. lime juice
1 Jalapeno steamed in some water until tender. I then take out the pepper and slice it down the middle. I take out all the seeds and then dice it up.
S&P to taste

Throw it all in a pretty bowl with some tortilla chips and that's it!

Bruscetta with Mozzo

I bought a yummy sourdough baguette the other day at the grocery store and kept thinking about that scene in Julie and Julia when she made that yummy Bruschetta. AHhhh my mouth was watering and I haven't stopped thinking about them. So I made my own little version of them.

Ingredients:
2-3 Roma Tomatoes
1 long skinny sourdough Baguette
Thin slices of Mozzarella cheese
Balsamic vinaigrette drizzled

Directions:
Chop up the tomatoes in small, small pieces and stick em in a bowl. Drizzle and coat the tomatoes with the Balsami vinaigrette and set to the side. Slice your bread into appetizer style and size pieces. Slice the cheese and place on top of the bread and then place as many tomatoes that will fit on top of the bread and cheese. Place in the oven on Broil for just a few minutes. WATCH IT SO IT DOSEN"T BURN. These were so yummy! I think I might add Basil to the top next time I make these.

Lettuce Wrappers with Shrimp ( or Chicken)

My man is allergic to Shrimp so I switched the shrimp for Chicken and loved it. We got this recipe from the Southbeach diet cookbook. We loved it. You will want to make alot. Trust me!

Ingredients:
1 T. peanut oil
1 pound large shrimp, peeled, deveined, and coarsley chopped ( or two pieces of chicken breasts cooked and chopped)
1/2 C. finely chopped celery
1/4 C water chesnuts, chopped
1 clove garlic, minced
1 tsp. finely chopped ginger
1 tsp. hoisen sauce ( didnt use it, didn't want to buy it)
1 T. soy sauce
1 T. rice wine vinager
8 large leaves Boston lettuce
Toasted chopped peanuts for the garnish and top

Direcetions:
Heat the oil in a wok or large non stick skillet over medium high heat. Add the chicken or shrimp and stir fry until they are opaque. Remove the chicken to a bowl and set aside

Add the celery, water chesnuts, garlic, and ginger, and stir-fry until the vegtables are crisp tender.

Return the shrimp to the wok and add the hoisen sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.

Evenly divide the shrimp mixture among the lettuce leaves. Garnish with peanuts. YUM YUM!