avocado

Five Green Salsa with Garlic and Lime

Posted on 14. Oct, 2011 by maureen in avocado, cilantro, garlic, jalapeno, salsa, serrano, side dish, tomatillo

Ingredients:

  • 1 lb. tomatillos (husked)
  • 1 ripe avocado
  • 4-7 jalapeno or serrano chilies
  • 1 lime
  • 1 clove garlic
  • 1/2 cup chopped cilantro

Directions:

  1. Roast chilies and tomatillos on the grill.
  2. Blend garlic first with a little water in blender, or mash using a molcajete.
  3. Combine garlic with roasted chilies and tomatillos and blend on low.
  4. Mash or cut finely the avocado. Combine avocado, cilantro, and contents of blender in a bowl.
  5. Squeeze lime into salsa and add salt to taste.

Nectarine, Feta, Spinach Salad

Posted on 19. Sep, 2010 by maureen in avocado, cheese, feta, nectarine, salad, spinach

What do we have in the fridge? Limes, lemons, four white nectarines, an avocado (and a little bit left over from breakfast), broccoli, spinach, feta, sharp cheddar, mozzarella, some chicken thawing for dinner tomorrow, a couple slices of turkey bacon, three pieces of bread... ok, so what the hell do we make for dinner?

Spinach, yes. Throw in a peeled and sliced nectarine. Yum! Ok, feta and the pomegranate vinaigrette...and the rest of that avocado from this morning. It was friggin delicious!

Chicken Fajita Tortilla Soup

Posted on 15. Aug, 2010 by maureen in avocado, cheese, chicken, cilantro, entrée, garlic, jalapeno, soup

From modifications to Rachel Ray's recipe via Sarah and Brad's family cookbook, this sounds pretty tasty. I agree with Sarah by looking at the ingredients that this needs more flavor. Garlic, chili powder, cumin, more peppers, etc sounds about right. I've never made a chicken tortilla soup before so this should be a good test.


Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 2 packages chicken tenders, 1 1/2 to 2 pounds
  • 1 tbsp coriander, a palm full
  • 2 tbsp chopped fresh thyme leaves, 5 to 6 sprigs
  • Salt and freshly ground black pepper
  • 1 large onion, quartered and thinly sliced
  • 1 large bell pepper, quartered and thinly sliced
  • 1 jalapeno, seeded and thinly sliced
  • 1 (28oz) can fire roasted diced tomatoes
  • 1 quart chicken stock
  • 1 bag white corn tortilla chips
  • 1 cup shredded pepper jack or sharp white cheddar
  • 1 ripe avocado, diced
  • 1 lime, juiced
  • 4 scallions, chopped
  • handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions:

  1. Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, onions, bell pepper, and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
  2. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions, and cilantro or parsley.

Source: 30 Minute Meals with Rachel Ray

Aztec Pyramid Avocado Dip

Posted on 26. Jan, 2008 by maureen in avocado, cheddar, cheese, cream cheese, dip, lemon, side dish, sour cream

Holy nomness this looks good!

Update: Holy nomness it WAS good!!! :D Cut the recipe by about a third and I mixed my own taco seasoning.

Ingredients:

  • 3 avocados
  • 1 cup cream cheese, softened
  • 2 cups sour cream
  • 1 pkg taco seasoning mix
  • 2 cups sharp cheddar, shredded
  • 3 cups fresh tomato, finely diced
  • 5 green onions, sliced
  • 1/2 cup black olives, sliced
  • 2 tbsp lemon juice

Directions:

  1. LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish.
  2. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer.
  3. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture.
  4. LAYER 4: Distribute the tomatoes over the cheddar cheese layer.
  5. LAYER 5: Spread the green onions over the tomato layer.
  6. LAYER 6: Top with the black olives. Serve at room temperature.

Makes about 10 1/2 cups of dip.
Source: Big Oven
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