Posts Tagged ‘avocado’
Mix up your burgers with these Spicy 50/50 Burgers made with ground beef and chorizo. Don’t forget the cheese, cilantro and a toasted bun.
This month for Pass the Cookbook Club, Julie (White Lights on Wednesday) picked recipes from Chef Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners. This cookbook is a collection of recipes that can be made from 5 fresh ingredients (along with a few kitchen & pantry staples) in 5 minutes. The italicized items in each recipe are the “5” fresh ingredients.
The moment I saw the recipe for the burgers I knew I had to make them. Not only are they perfect for Memorial Day, they are also made with half beef and half chorizo. With all the flavors already involved in the combination of those two meats there was no need to add anything else to the mixture except for a little salt and pepper. Topped off with a slice of cheese, fresh cilantro, and a toasted bun there’s not much left to be desired – except maybe some avocado slices which I went ahead and put on there as well. Served with Healthier Elote (Mexican street-style corn) and Baked Sweet Potato Fries seasoned with chili powder and brown sugar.
The only other thing I changed to the recipe was the step that said to flatten the burgers once they were on the hot pan. I refused to follow this step as I prefer thicker burgers. Also, I have to point out that while yes it only takes 5 minutes to cook these burgers, it does take slightly longer than that to prepare from start to finish. But still quick and easy!
These gluten-free brownies are so fudgy they will blow your mind. The surprise is that they are made with avocados topped with a fun, green avocado frosting!
Two gluten-free brownie recipes in one week!? Craziness I know but Sunday’s was a single serving while today’s was made with avocados, and let me tell you they were crazy fudgy. Nearly had to scrape them out of the pan and eat them with a spoon fudgy. “It’s so fudgy I’m going to die!” – paraphrased quote from Agnes of Despicable Me.
Who knew avocados could render such a consistency in baked goods? Then to literally top it off, they are frosted with a green avocado frosting. Surprisingly you do not have to worry about the frosting turning brown. Evidently sugar is the secret weapon against avocado-oxidation.
Whip these up and see if anyone suspects they are anything other than regular fudgy brownies with some frosting you decided to “dye green”. I know most people I offered them to not only had no idea they were gluten-free but could not detect the avocado. The suspiciously green frosting was the only clue.
Have salsa for dessert with homemade cinnamon tortilla chips and a berry-cirtusy salsa with kiwi, mango, blackberries, strawberries and avocado. Or change it up and make it your own!
It’s tornado season, and it’s the first in 7 years where I don’t have to worry about such things because east Tennessee usually just gets the aftermath-huge rain storms (as I write this one is currently making a lot of noise outside). Oddly enough it makes me miss living in Memphis, but let me explain. Obviously the destruction tornadoes cause is not something to yearn for, I just enjoy a good storm. As a child I was terrified of thunder storms and would run into my dad’s room in the middle of the night to make me feel safe. Somehow as I got older I grew to love thunder and lightning. But when it comes to tornado season in Memphis it means it’s time for Memphis in May festivals (which I pretend is a month long party for my birthday) and that’s what I truly miss about tornado season. And I cannot wait to return in a couple weeks for my favorite festival – BBQ Fest!
But unfortunately tornadoes and festivals have nothing to do with this recipe today. So thank you for listening to my rambling and let’s just get on with it…
Fruit salsa. I know this may not be the first thing you think of when you are trying to come up with a dip for your next gathering by hang on for just a second. For starters these are not just any old tortilla chips, they’re cinnamon-sugar chips! Which makes them the perfect candidate for dipping into a fruit concoction such as this berry-citrusy salsa with kiwi, mango, blackberries, strawberries and avocado. But you change it up to include whatever fruits you prefer.
One year ago: Spring Salsa
If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?
I know most of you are enjoying pleasant fall weather, but here in Memphis it’s still highs in the 80s and 90s. I cannot really complain though because we had a very moderate summer (for Memphis), with only a couple days over 100 degrees instead of entire months. As a result my electricity bill was never over $85 all summer! Normally I average around $140 because I live on the third floor and everyone’s heat comes to me (while during winter I barely turn my heat on). Add all my baking and cooking and it’s a never ending battle to keep the temperature under 80 inside.
Even though the battle against the heat isn’t very prevalent anymore, I still like to make no-cook meals or desserts from time to time. This meal is legit no cook because it doesn’t even require a stove top or a microwave – absolutely no heat involved. Well, except for some spicy heat from the cashew sauce!
Secret Recipe Clubbing time! This month I was assigned to Bobbi’s Kozy Kitchen and it is cozy indeed! With recipe like redneck eggs benedict and shrimp with tomatoes and feta cheese (except I would made it with chicken) my eyes were even comforted by the sheer appearance and thought of eating them. From the awesome list of recipes I decided upon her Sloppy Joses with Avocado Cream. I can never turn down avocado!
In case you haven’t figured it out, the Sloppy Jose is a Mexican version of a homemade Sloppy Joe. Not only is this baby topped with an avocado cream sauce, but it’s made with bacon, jalapeno, and even beer. I even sprinkled some cotija cheese on top for fun since I had some handy. My favorite part was actually mixing the bits the dropped out from my sandwich into the potato salad I served it with. (Potato salad compliments of my dad, who gave it to me when he visited for my defense a week ago.)
It’s Monday. My brain was already fried on Friday and I proceeded to fry it further over the weekend with lots more writing. My mission to have everything written by the end of August at first seemed completely reasonable but now is much more daunting. If I do manage to pull it off, I’ll get to take a break and celebrate with wedding #2 of 3 for the year. Motivation comes in many forms and if someone wants to cook me dinner in the meantime that’d be awesome.
Does this look familiar? It was in the background of a milkshake recipe posted last week, although I think I got a better shot of it in the background of that picture than in the spotlight here. Oh well, it shouldn’t take much to convince you to make a burger that has cheese in it as well as on top of it, finished off with another topping of guacamole. If you need more, go ahead and serve it with fries and a milkshake cause I know you want to anyway. This flavor explosion of a meal is a quick one to prepare too.
When grocery shopping I always bring reusable shopping bags and have never run into a cashier that seemed confused by them. However, half the time I bring them into other stores such as Target, Marshalls, etc. the cashier starts looking for a bar code tag even though the first thing I said to them upon approaching was “Hi, I am using my own bag today”. Reusable bags are common enough these days to not have it be so odd to bring one into a regular department store. Besides, I’m not going to avoid plastic bags at the grocery store just to acquire them elsewhere. I do use them for my small bathroom trash can and really should work on an alternative, but I don’t need very many to meet that call to duty.
Which brings me to a cool thing happening on the west coast (other than my brother, sister-in-law and nephew moving there in a month) – bans on plastic bags! It started in San Francisco in 2007 and has slowly spread to other major cities over the years such as Los Angeles and Sacramento. Chicago, Portland and Dallas look like they might be next. So start busting out those reusable bags if you haven’t already!
Oh and food? Yes you are here for food not my ramblings and I am here to tell you to make these hot dogs. They are regular turkey hot dogs topped with Mexican inspired deliciousness. It involves a salsa made from corn, jalapeno, avocado and some seasonings. Then some chipotle peppers come out to play mixed with Greek yogurt for a perfect cream topping. I even served them with some spicy sweet potato fries, which were also dipped in any leftover cream.
Cheese balls are great party dips because not only are they delicious, they look fun! Today I am sharing a rare breed of cheese balls – avocado. I served this along with the taco bar I talked about yesterday, and it tastes like a creamier version of guacamole due to the use of cream cheese. But it wasn’t just any old guacamole ball because I threw in corn, cotija cheese and chipotle peppers. This cheese ball also made an appearance at my friend’s bachelorette party/weekend in Toronto and everyone was hovering around it until it was all gone. Would definitely be great for the upcoming July 4 holiday as well!
Speaking of bachelorette parties, I actually attended two on back to back weekends which is why I’ve been a bit MIA from social media. The first was in Columbus, OH. We went swimming/diving/water sliding at an Olympic size pool because it was a gorgeous day to be outside and hot enough to find a large bowl of water very appealing (it was like I carried the heat of Memphis up with me), then afterwards had a casual dinner and a fun night out just like the old days in our undergrad years. Yet somehow I failed miserably at getting many photos – so unlike me :-(.
The following weekend was a bit more involved. I hauled myself up even further north to Toronto where we toured a distillery, learned Bollywood dancing, shopped around some markets, flew on a trapeze (video on FB), and finished the weekend off with a nice dinner out and a VIP table at a club downtown. Then I got to drive allll the way back down to Memphis to my attention-deprived cat.
If that wasn’t enough, the week in between those two weekends I started writing the into to my dissertation. Talk about lots of work that needs to be done. After the past week and a half, I think I could sit down in front of this cheese ball and eat just that for dinner. Then again, I may never fit into those bridesmaid dresses if I keep eating like I have this past week!
One year ago: Red, White & Berry Shortcakes
Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips. You can barely find the leafy greens under all of that but hey, it’s still a salad right?