Lemon Basil Facial Mask - Bath Blend of the Month

I first shared this recipe with Lemon Basil herb of the week back in 2013.  I felt it was time to bring it back, as the lemon basil (Sweet Dani to be exact) is ready for harvest. This is a quick simple recipe you can make and use right away or chill in the fridge of a short time for soothing qualities.

Lemon Basil Facial Mask  

• handful of lemon basil leaves
• 1/2 of an avocado
• 1 tsp. lemon juice
• 1 tsp. honey

Pulverize the fresh new lemon basil leaves in a blender or food processor. Peel the avocado and mash. Add avocado to basil in blender, along with lemon juice and honey.  Blend until smooth. If chilling, cover directly on the surface, with plastic wrap to keep out oxygen.

To USE: Smear this mixture all over your clean, dry face, don't get too close to your eyes.  Then leave on 15 to 30 minutes or as long as you want.  Rinse off with lukewarm water.  Follow with a moisturizer. 

 

Blue Avocado Bites - Weekend Recipe

This recipe was deep in my recipe files.  I originally found it in a magazine, I tore out the page and saved the recipe, but not the name or date of the magazine.  (Sorry about that.)  Currently avocados are available and cheap, so I thought this would be great to share this month. I served this to the hubby on Valentine’s Day as an appetizer to the special dinner he made. It was perfect with our rich cream-sauced steak, but added only good fats.

Blue Avocado Bites

1 ripe avocado

2 ounces (1/2 cup crumbled) blue cheese

2 cloves fresh garlic, minced

2 Tbls olive oil

2 Tbls balsamic vinegar

½ tsp basil

¼ tsp oregano

¼ to ½ tsp ground pepper

¼ to ½ tsp salt

You want a ripe avocado, one that gives slightly when gently squeezed, not real hard, not real soft.

Mince the fresh garlic.  Cut the avocado in half, remove pit.  Rub half the freshly minced garlic onto the exposed surface of the avocado, reserving the other half for later.  Cut the avocado halves in half lengthwise and remove the skin.  Place the avocado quarters on a serving plate and sprinkle remaining garlic down the center of each quarter.  Cut the quarters into serving sized pieces.  Crumble the blue cheese around and between the avocado pieces.  Crumble the herbs with your fingers and sprinkle over the cheese and avocado.  Drizzle all with olive oil and balsamic vinegar. Dust with salt and pepper.  Serves 2.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018 or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr)

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Frisco-Style Salad with Avocado Dressing - Recipe of the weekend

Now is the time of year for great avocados, so take advantage of this good for you oil and make yourself a great salad.

Frisco-Style Salad with Avocado Dressing

Serves 8

Avocado Dressing:

2 large ripe avocados

1 cup sour cream

1 cup light cream

1 tablespoon grated onion

1 dash cayenne

1 teaspoon salt

1 teaspoon lemon balm

2 garlic cloves, crushed

2 tablespoons lemon juice

Salad:

4 heads Bibb or Romaine lettuce (torn into bite-size pieces)

16 strips crisply cooked thick bacon

1.     To prepare the dressing, place all ingredients in a blender or food processor and blend until smooth.

2.    Cover tightly with plastic wrap and refrigerate a few hours.

3.     To prepare the salad, place ice cold lettuce into cold bowls, add 2 tablespoons of dressing and crisscross two pieces of bacon on top.