DEVILED EGGS, PROSCIUTTO HAM, AVOCADO AND FRESH DILL - Deviled eggs are an American party-favorite usually found at brunch, dinner parties and more.  It is a luxurious, indulgent treat with endless variations.  And while I love the classic version, the one I've made for you today is not only pleasing to look at but it's packed with some mega flavor!  Thank you very much prosciutto ham!  And the addition of avocado is never ever a bad idea either.  Plus freshly chopped dill adds the perfect touch giving it a warm, deep aroma and decadent flair.  This version definitely tastes as good as it looks.  You're going to love it!  Lynda

Deviled Eggs with Prosciutto, Avocado and Fresh Dill
Yield: 2-3 Serving

6 eggs
½ Avocado cut into small chunks (½ tbsp. in egg mix, more for garnish)
3-5 slices Prosciutto ham, torn into 12 strips
2 tbsp. Mayonnaise
½ tsp. Dijon mustard 
1 tbsp. Dill (½ tsp. in egg mix, more for garnish)
Black pepper

1.   Bring a large pot of water to a boil, enough to cover 6 six eggs.  Boil for 11 minutes.  Drain, add iced cold water to pot several times and once water in pot stays cold, peel the eggs.

2.  Cut all six eggs in half, remove yolk and place in bowl; add mayonnaise, Dijon mustard, salt, pepper and freshly cut dill, then mix.

3.  Add avocado to egg mix, then stir in, don't mash.

4.  Put egg mix into egg white, top with chunks of avocado, rolled Prosciutto ham then garnish with dill.


COCONUT CURRY CHICKEN - I've been making this version of coconut curry chicken for years.  It's one of those dishes that I can make at least once a week for the rest of my life.  It's really that good!  And it's also the kind of dish that improves significantly with age.  When freshly made, it's mouthwateringly delicious.  But if you let sit overnight, the blended flavors of curry, garlic and onion will be amplified to a whole other level.  So, if you like curry, then give this dish a try.  I promise it will not disappoint.  Enjoy!  Lynda

Coconut Curry Chicken
Yield: 4 Serving

4 chicken breasts, medium-sized (cubed)
1 Idaho potato (cubed)
1 cup white rice 
2 tbsp. of vegetable oil
1/2 cup of white onion (diced)
2 garlic cloves (minced)
2 tablespoons of curry power
1 tsp. garlic salt
Pinch of brown sugar
Salt (to taste)
Ground black pepper (to taste)
Cayenne pepper (optional)
1/3 cup chicken stock
13.5 oz  unsweetened coconut milk

1.   In a large skillet, on medium heat, add oil and onion and garlic; cook until onion is translucent.
2.   Add chicken, stir, then place lid on skillet; stir occasionally.  It will be done once juices run clear, about 5-7 minutes.
3.   Add all spices, brown sugar, chicken stock, coconut milk and potato; stir then place lid on skillet, stirring occasionally.  It will be done in about 7-8 minutes. 


BACON GUACAMOLE - Guacamole and chips are a classic party favorite, but how about kicking it up a notch with some crunchy bacon bits?  This delicious combination is so easy to make and you can even use it as a sandwich spread.   However, although this recipe serves two, I'll be the first to admit that I ate three quarters all by my happy self so consider doubling, even quadrupling if you're expecting company.  Don't expect leftovers however, just some well-deserved compliments.  ¡Buen Provecho!  Lynda

Start with fresh ingredients.  That's the key to perfection.

An instant party favorite!  It will be your new go-to dish!
Bacon Guacamole
Yield: 2 Servings


5 strips of bacon (more optional)
2 ripe Hass avocados
½ tomato (seeded)
1 tbsp. of red bell pepper
1 tbsp. of red onion 
1 jalapeno
½ lime
½ cup fresh cilantro
Salt and black ground pepper to taste

1.  In a non-stick skillet fry bacon strips.  Place on a napkin to absorb excess oil.
2.  Dice red onion, tomato and red bell pepper.  Seed tomato (important) and jalapeno (optional).  Slice lime in half and chop up cilantro and bacon.
3.  Cut avocados in half and remove pits.  Cut vertical and horizontal strips directly in the shell of the avocados, then scoop out with a spoon into a mixing bowl.  Use either a fork or tomato masher and mash.
4.  Add all ingredients to mashed avocado.
5.  Put in a serving bowl and garnish with cilantro and bacon.