Roswell Adventures

Sure, I've heard of guavas before, but prior to picking up my Bountiful Basket yesterday, I had no idea what one looked like. Thank goodness one had a sticker on it! Yup - unlike most I saw online, our guavas were white fleshed. No problemo. It took a bit of internet research to figure out what to do with it. I tried eating it raw - just slice and chow down. The flavor was good...the seeds that stick in and in-between our teeth were not. Further searching on Pinterest led me to some guava margarita recipes. So, I looked around a bit then decided to go for it. I started out by using this resource to guide me in making my guava nectar: http://www.instructables.com/id/Guava-Juice/ From there, we decided to wing it, and here is what we came up with: Guava Margarita 2 shots guava nectar 2 shots tequila 1 shot orange curacao 2 shots margarita mix Add the ingredients to a tall glass. Mix well, and add ice. No, I don't have any pictures of the completed product...we...

Several months back I found a Swiss chard recipe I fell in love with. When I tried to find it yesterday so I could pass it along to a friend - plus make some for us - I found the link no longer worked. Since both Chuck and I truly loved that recipe, I set out to recreate it, with some special tweaks. It's easy and fairly quick - and it is delicious!  And it doesn't look half-bad, either :)    Start by rinsing your chard and shaking off as much water as you can. Next, trim the very bottom of the stems before chopping the stems crosswise into about 1/3-inch sections...you don't have to be horribly concerned about this measurement.  Next slice most of the stem out of the leaves and chop like the rest.   Cut the leaves into strips about 1/2-inch wide.   Slice onion, then add it and the stems to a large, heavy pot with heated olive oil. Cook until soft. Stir in garlic.  Add in the chard leaves and cook until almo...

This is a blend of a few different recipes we enjoy. We love lentil tacos (great for Meatless Mondays) and we have really started enjoying spaghetti squash prepared in a variety of ways. As long as you recognize the word "spaghetti" refers to how it looks and "Squash" refers to the taste, you should be fine :) And to be honest, with all the flavor you have going on with the lentils here, the rather mild taste fo squash is overwhelmed...but you do get all those good vitamins :) Sorry - no pictures on this one. I just kind of threw it together and didn't think about the blog until even the leftovers were gone. Anyway...here goes! Spicy Lentil Squash Casserole   Ingredients: 1 large or 2 small spaghetti squash  Olive oil 1 cup finely chopped onion 2-4 garlic cloves, minced 1 tablespoon olive oil 1 cup dried lentils, rinsed 2 1/2 cups chicken broth 1 teaspoon dried oregano 2 teaspoons ground cumin 1 table...