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A New Take on Family Get-Togethers

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Food for the Family Soul is a new take on good old-fashioned family get-togethers. Each book in the series is designed as a catalyst to bring families together cooking in the kitchen. Call Your Mother-in-Law is the first in the series.

 

The magic behind the series is that the books all work together with recipes that compliment other recipes in those that follow. These are go-to cookbooks for all families.

 

Ashley Nunez, an avid home cook, food photographer and Instagrammer, has produced a new exciting twist on traditional cookbooks. It’s simply delicious food that not only brings the family back to the table but into the kitchen. Gorgeous photos accompany every recipe to inspire readers to make mealtime fresh and exciting.

 

Ms. Nunez’s eclectic style stems from the perfect blend of worldwide travel and living all across America, but the real spice are the lessons she learned marrying into a Cuban family.

 

The recipes have carb and protein counts, so you can eliminate the guesswork. It’s perfect for people counting their carbs as well as anyone with Type 1 diabetes (like Ms. Nunez herself).

 

The author makes fresh food that is accessible whether you are a seasoned chef or a new cook. It’s all about bringing the family back to the kitchen in an engaging and fun new way, using fresh ingredients that entice the family to gather in the kitchen.

 

Call Your Mother-in-Law is available at Amazon, Barnes & Noble, and Apple iBooks. Ms. Nunez will be doing a book signing at the Destin Barnes & Noble store July 28 from 4 to 6 PM.

 

Discover more at junkfoodkids.com.


Crab Stuffed Avocados

Serves: 2

Carbs: 50.3 g

Protein: 6.4 g

 

INGREDIENTS:

8 Oz. Cooked Crabmeat

2 Tbsp. Organic Butter

1/2 Cup Chopped Red Onions

6 Sun-Dried Tomato Halves, Chopped

6 Quarters Marinated Artichoke, Chopped

4 Cloves Garlic

1/2 Tsp. Dill, Dried

6 Tbsp. Organic Sour Cream

1 Tsp. Lemon Juice

Dash of Cayenne Pepper

1/4 Tsp. Dry Mustard

2 Avocados

Salt to Taste

 

DIRECTIONS:

Drain crabmeat and check for shell pieces.  Put to the side. In a small sauté pan, on medium-low heat, place butter and onions. Once onions begin to turn translucent, add sun-dried tomatoes and artichokes. Let this sauté a few minutes so the ingredients marry a bit.

 

Take two cloves of garlic and puree in a small mixer. Mince remaining cloves of garlic. Take your pureed garlic and add dill, sour cream and 1/4 teaspoon of lemon juice, and whisk together. The sour cream mixture will be the sauce you drizzle on top. Add a dash or so of salt.

 

Add remaining garlic, crab, cayenne pepper, mustard, and lemon juice to your sauté pan. Mix and make sure it is evenly heated (about four minutes). Add salt to taste and let cool slightly. Cut avocado in half, remove pit and skin. Place each half on a plate and fill the concave of avocado with your crab cake mixture. Drizzle with sour cream sauce and serve.

 

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