Lunchbreak: Chef Jill Houk makes grilled pound cake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Fiesta Fresh Avocado Salsa Topper

4 beef franks
1/2 avocado, peeled, cored and chopped
1/4 cup chopped seeded tomato
2 Tablespoons finely chopped red onion
2 Tablespoons chopped cilantro
1 jalapeno pepper, seeded, chopped
2 teaspoons fresh lime juice
4 hot dog buns

Prepare franks according to package directions. Combine avocado, tomato, red onion, cilantro, jalapeno pepper and lime juice separately in a bowl. Fill buns with franks. Top each with the fresh avocado salsa mixture; serve immediately.

Grilled Pound Cake and Berries

1 (10.75 ounces) package frozen pound cake, thawed
1 cup Greek style lemon yogurt
assorted fruit toppers (such as sliced strawberries or blueberries)

Slice thawed pound cake into 1/2-inch slices. Spray both sides lightly with cooking spray. Grill over medium heat until lightly browned (1-2 minutes per side). Top with Greek style lemon yogurt or ice cream and fresh sliced strawberries and blueberries.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s