Posts Tagged ‘avocado’

h1

Avocado Egg Salad

February 21, 2013

Hello!

You may have noticed a lack in food-related blogs; I’m so sorry!  On New Year’s Day I announced David and I were going paleo!   After doing a lot of research regarding what’s best for our bodies, we have settled on a more modified paleo.  To be specific for me, I am attempting gluten-free, sugar-free, dairy-free!  I know, it sounds like a sad life to live, but I  feel so much more energetic than ever before!  It’s glorious!  I occasionally cheat since it’s not that I have an allergy to those things. (For example I went crazy and ate a cake ball the other day!  Totally worth every bite!)

In addition to my wonderful diet, I am Catholic and it is the lenten season which means no meat on Fridays!  While searching the web for delicious recipes that fall into our diet, I found this avocado egg salad and needed to try it.

Avocado Egg Salad

Avocado Egg Salad

Ingredients:
-4 Boiled eggs
-one large avocado
-Salt/Pepper for seasoning
-Lime juice

Ingredients for Egg Avocado Salad

Ingredients for Egg Avocado Salad

Directions:
1. Boil eggs and chill.  Remove shell from eggs.
2. Cut open and scoop out avocado inside.
3. Mash up avocado and eggs in bowl.  Season to liking.

Avocado Egg Salad

Avocado Egg Salad

It’s that easy.  Seriously.  I served it with gluten free crackers, but it would make a great sandwich or even be good on a salad.  It’s really a combination between egg salad and guacamole. If you love either of those things, you must try this deliciousness.

Happy Eating!
-Amanda

h1

Taco Casserole

February 6, 2012

Casseroles are one of my most favorite things to bake and I discovered some delicious taco bake casseroles a couple years back.  I modify them every time and make changes based on what is in my kitchen.  With that said, I’m going to post one of the original recipes and then discuss modifications I’ve made.

The recipe that first inspired me was from Healthy.Delicious.com  

Ingredients:
Tortilla Chips (or Corn Tortillas)
1 tbsp Chili Oil (I used Chili/Garlic Oil)
1 Onion, chopped
2 cloves Garlic, minced
1 pound ground chicken (I’ve used beef and turkey before, Chorizo would be good too)
2 tbs Taco Seasoning (or your own seasoning)
1 can black beans, drained
1 cup salsa
1 cup shredded fat free or reduced fat cheese (I use more like 1 pound of cheese)

Procedure:
Pre-heat oven to 350 degrees.

Heat oil in skillet and saute onion and garlic until soft.  Add meat and seasonings and cook for about 5 minutes.  Add beans, salsa or any other flavors (I think I put corn in here).  Mix well and let thicken.

Spray bottom of rectangular pyrex dish.  Layer bottom with chips or tortillas.  At this point, I layered everything like a mexican lasagna and in any order.

Bake for 20 minutes or until cheese is melted.  The meat should be cooked already so you’re just letting all the flavors mix and settle.

You can serve with sour cream or olives or avocado or really anything you’d like!

I believe I added salsa on top after the final layer of tortillas were put on top to help soften and flavor everything. I love when the tortillas get a little crispy from the baking process so don’t cover completely, just make sure there is enough liquid to season the tortillas.

Happy Eating!
-Amanda

h1

Chicken Tortilla Soup

September 26, 2011

I made this soup recently and it was my first go at it.  David claims I made this before without chicken, but it was definitely not this recipe.  I ran across a recipe that claimed to be the best chicken tortilla soup they had ever had so I figured it should be pretty good, so I tried it!  It turned out really good so I am here to share the recipe with you.  I took a few more pictures as I made this so let’s hope they turned out.

Ingredients:

  • 8 boneless skinless chicken breasts (the original recipe called for 3- I like meat!) 
  • 2 tablespoons olive oil, divided
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 medium onion, diced
  • 1 red bell pepper, diced (seeds and ribs removed)
  • 1 green bell pepper, diced (seeds and ribs removed)
  • 4 cloves garlic, diced
  • 4 tablespoons tomato paste (I put a whole small can)
  • 32 ounces low sodium chicken broth
  • 3 cups hot water
  • Corn (frozen or fresh)
  • 1 (10 oz) can Rotel tomatoes and green chiles
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 tablespoons cornmeal
  • either corn tortillas cut into strips or chips
  • Any garnishes: cheese, sour cream, avocado, tomato, red onion, cilantro
Directions:
Preheat oven to 375 degrees.  Mix together the spice mix: cumin, chili power, garlic powder, salt and cayenne.  Spray a baking sheet with cooking spray.  Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts and place them onto the baking sheet.  Sprinkle a teaspoon or two of the spice mix on both sides of the chicken breast (reserve the rest of the spice mix for later).  Bake chicken for 20-25 minutes, or until chicken is done . Shred chicken by pulling them apart using two forks (I cut it with a knife) and set aside until ready to use.
While the chicken is cooking, heat the remaining one tablespoon of olive oil in a large pot over medium high heat.  Add the chopped onions, red pepper, and green pepper.  Allow to cook for 3-5 minutes, or until veggies have begun to soften.  Add in the grated garlic and stir for another minute or two.
Next, stir in the remaining spice mix and then add the shredded chicken and stirl until combined.  Stir in the tomato paste and then add the rotel, chicken broth, water, corn, and black beans.  Bring to a boil (stirring often) and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup.  Allow soup to continue to simmer for an additional 15-30 minutes.  Taste to check seasonings, adding more salt or cayenne if needed.  Turn off heat and add tortilla strips if you chose to.  Ladel up and serve hot!  Don’t forget to add your favorite toppings and chips!  I like a crunch!
It was really yummy!  I hope you enjoy!
Let me know what you would do differently.  I don’t make this often or eat it that often in restaurants. I’d love advice!
The original recipe was found at: http://www.mylifeasamrs.com/2011/08/chicken-tortilla-soup-2.html
Happy Eating!
-Amanda
h1

Seven (or is it Six?) Layer Dip

May 16, 2011

I know Seven layer dip is an old staple in most peoples diets / cookbooks, but I somehow have never made it.  I mean, I’ve eaten plenty of it in my life, but never built one myself.  I went with a pretty classic version so here it goes:

Ingredients:
-Refried Beans (I used Vegetarian so Melissa could eat it!)
-Avocado (Store bought Guacamole, just avocado)
-Sour Cream
-Diced Tomatoes
-Shredded Cheese
-Sliced Black Olives

Procedure:
The procedure is pretty simple.  I used a 9 x 9 in pyrex dish and dumped the entire can of refried beans in and leveled it along the bottom.  I then added the avocado on top spreading it evenly across the beans.  Next comes about 12 ounces of sour cream.  You could easily do more, I’m just not a huge sour cream lover.  I then added shredded cheese to cover and then chopped up tomatoes and a can of black olives to top.

Serve with tortilla chips and it is sure to disappear quickly!

Happy Eating!
-Amanda