Posts Tagged ‘avocado’

Southwestern Oven-Fried Chicken Salad with Avocado Dressing

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?

Southwestern Chicken Salad with Avocado Dressing

One year ago: Bacon-Cheddar Cauliflower Chowder
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Tofu Lettuce Wraps With Cashew Sauce

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!

Tofu Lettuce Wraps with Cashew Sauce

One year ago: Mini Pumpkin Black and White Cookies
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Sloppy Joses with Avocado Cream

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!
Secret Recipe Club 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.)

Sloppy Jose

Two years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar
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Jalapeno Cheddar Chicken Burgers with Guacamole

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.

Jalapeno Cheddar Chicken Burgers with Guacamole

Two years ago: Goat Cheese Cheesecake with Basil Roasted Peaches
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Mexican Hot Dogs with Corn Salsa and Chipotle Cream

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.

Turkey Dogs with Corn Salsa and Chipotle Cream

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Avocado Cheese Ball

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!

Avocado Cheese Ball

One year ago: Red, White & Berry Shortcakes

Two years ago: Mojito Fruit Dip
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Chicken Taco Salad with Quesadilla Strips

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?

Chicken Taco Salad with Quesadilla Strips

Two years ago: Zucchini Bread
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Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa

I know I was just complaining about the heat being back, but with rain predicted the rest of the week it’s actually staying below 90 for a few days, hooray! I’m really loving this milder summer Memphis has had thus far because that means I can turn on my oven guilt-free (and high-bill free). I should probably bake a bunch this week just in case it’s never cool again, but that also means I need to clear out some space in my freezer to store them. The three ice cream flavors I currently have in there are not being devoured fast enough! Who wants to come over for an ice cream party??

But today’s post isn’t about ice cream or baked desserts, is about baked meat! Some people are a little weirded out by fruit and meat combos. I happen to thoroughly enjoy things such as hawaiian pizza, orange beef and chicken, kebabs, pineapple fried rice, and the first offender is likely my mom’s pineapple burger. Fruit and meat entrees are especially desirable during the summer and this recipe hits the spot. A (not-dried-out) pork loin chop is topped off with an avocado-mango salsa and served with a spinach quinoa. It’s a light yet filling meal, but if for some reason you need a little more try scooping up some of the salsa with corn chips! I actually had a little bit of leftover salsa and ended up doing that exact thing the next day.
Pork Loin Chops with Avocado-Manga Salsa

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Smoky Sweet Potato Burgers with Roasted Garlic Avocado Cream

I love that veggie burgers come in all sorts of flavors. I myself have made a few including edamame and eggplant, and even though there’s never been a disappointment I still shy away from trying a homemade black bean burger. I have zero explanation for this especially after successfully making black bean brownies. Today I once again am sharing a non-black bean veggie burger. Maybe one day I will venture down that road, but for now let’s focus on sweet potato.

Sweet potato might be one of my favorite starches. I first fell in love with it in French fry form, and then later in gnocchi. Twice. So trying it in burgers seemed like the next step. The incorporation of garlic and smoked paprika sealed the deal for me. The flavors were incredible! And of course you know I can never say no to topping it all off with avocado, especially when in cream form.

Smoky Sweet Potato Burgers 1

Speaking of the cream, while it I mistakenly thought the avocado went into the cream instead of just sliced on top of the burgers. However, it ended up being a happy accident because it made the sauce taste that much better, and believe that the avocado slices would’ve squeezed out due to the softness of the burger patty. I should’ve just pretended I did it on purpose and not said a word to you but I’m not afraid to admit my mistakes. Especially when it turns out to not be a bad thing!

I have a feeling you are eyeing that creamy goodness in the background. Never fear for it is being posted tomorrow!

Smoky Sweet Potato Burgers 2

Two years ago: Veggie Eggs Benedict
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Oven-Fried Avocado Tacos with Cilantro Lime Creme

During one of my most recent visits to Nashville, I went to a taco stand called Mas Tacos Por Favor and had the best fried avocado tacos. I enjoyed them so much that I had to figure out how to make them at home, or else I would have driven 3 hours just to get some more.

Oven-frying is my favorite way to cook chicken, so I decided to incorporate this method for the avocado and it worked beautifully. I couldn’t remember exactly what else was on the taco, but I improvised based on what I could remember or see in the picture I took with my phone and it came out pretty darn close. The only thing I would change is possibly cutting back a little on the lime or adding sriracha to the sauce. I think a lime-sriracha sauce would be wonderful.

These tacos were also served with a healthier version of elote (Mexican corn), which will be posted tomorrow!

Oven-Fried Avocado Tacos

One year ago: Farfalle with Zucchini and Ricotta
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