ISO: ISO New ideas for avocado recipes - tia
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REC: Smoked Turkey, Avocado, and Brie Sandwiches...
I've been wanting to try this one for a long time now, but just haven't gotten around to it. It sounds fantastic and has gotten great reviews.
(I would have to leave out the pepperoni, since I don't eat pork or beef, only turkey and chicken, occasionally, but the pepperoni addition sounds delicious).
SMOKED TURKEY, AVOCADO AND BRIE SANDWICHES
Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.
List of Ingredients
6 tablespoons mayonnaise
2 tablespoons cilantro, chopped fine
2 tablespoons fresh oregano, chopped fine
1 clove garlic, minced
6 slices pepperoni, minced
3 ounces brie cheese, sliced thin and at room temperature
1 lb smoked turkey slices, very thin
3 large tomatoes, sliced thin
1 head spinach leaves, washed well and dried thoroughly
1 avocado, peeled and sliced thin
DIRECTIONS:
Cut 6 small (one-person size) baguettes in half.
Mix together mayo, cilantro, oregano, garlic and pepperoni.
Spread evenly over the baguette halves.
On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
Top with spinach.
Put the other half of the baguette on top of the filling mix.
This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.
Makes six sandwiches.
From Aussie - posted at Recipezaar
http://www.recipezaar.com/recipe/reviews.php?rid=51747
I've been wanting to try this one for a long time now, but just haven't gotten around to it. It sounds fantastic and has gotten great reviews.
(I would have to leave out the pepperoni, since I don't eat pork or beef, only turkey and chicken, occasionally, but the pepperoni addition sounds delicious).
SMOKED TURKEY, AVOCADO AND BRIE SANDWICHES
Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.
List of Ingredients
6 tablespoons mayonnaise
2 tablespoons cilantro, chopped fine
2 tablespoons fresh oregano, chopped fine
1 clove garlic, minced
6 slices pepperoni, minced
3 ounces brie cheese, sliced thin and at room temperature
1 lb smoked turkey slices, very thin
3 large tomatoes, sliced thin
1 head spinach leaves, washed well and dried thoroughly
1 avocado, peeled and sliced thin
DIRECTIONS:
Cut 6 small (one-person size) baguettes in half.
Mix together mayo, cilantro, oregano, garlic and pepperoni.
Spread evenly over the baguette halves.
On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
Top with spinach.
Put the other half of the baguette on top of the filling mix.
This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.
Makes six sandwiches.
From Aussie - posted at Recipezaar
http://www.recipezaar.com/recipe/reviews.php?rid=51747
barbara-in-va
Well-known member
Another sandwich idea, no recipe really.......
Using pita pockets layer in the following:
hummus
shreeded carrots
few thinly sliced red onions
shredded jack cheese
slices of cucumber
tomato slices
avocado slices
(I hear that olives are a good addition but I don't care for them myself!)
Using pita pockets layer in the following:
hummus
shreeded carrots
few thinly sliced red onions
shredded jack cheese
slices of cucumber
tomato slices
avocado slices
(I hear that olives are a good addition but I don't care for them myself!)
barbara-in-va
Well-known member
Sara Foster has a delicious yellow rice topped with black beans, salsa and avocados! YUM!
REC: Broiled Chicken with Mango-Avocado Chutney
Broiled Chicken with Mango-Avocado Chutney
from Whole Health MD
Chutney:
3 T prepared mango chutney (finely chop any large pieces)
2 T fresh lime juice
1 small fresh red chili pepper, seeded & minced
1 scallion, thinly sliced
¼ tsp salt
2 mangoes, diced
½ med avocado, diced
¼ c cilantro, chopped
Chicken:
4 skinless, boneless chicken breast halves (1 lb total), lightly
pounded
1 lime, grated zest of
¼ tsp salt
1/8 tsp crushed red pepper flakes
1 tsp olive oil
To Make The Chutney: In a medium bowl, mix prepared chutney, lime juice, chili pepper, scallion and salt. Fold in mangoes, avocado, and cilantro. Cover and set aside.
To Cook The Chicken: Preheat broiler. Spray broiler pan rack with nonstick cooking spray. Season chicken on both sides with lime zest, salt and red pepper flakes. Place on prepared broiler pan and drizzle with oil.
Broil 4 to 5” from the heat for about 6 minutes, turning once, until the chicken is cooked through. Serve with the Mango-Avocado Chutney.
Broiled Chicken with Mango-Avocado Chutney
from Whole Health MD
Chutney:
3 T prepared mango chutney (finely chop any large pieces)
2 T fresh lime juice
1 small fresh red chili pepper, seeded & minced
1 scallion, thinly sliced
¼ tsp salt
2 mangoes, diced
½ med avocado, diced
¼ c cilantro, chopped
Chicken:
4 skinless, boneless chicken breast halves (1 lb total), lightly
pounded
1 lime, grated zest of
¼ tsp salt
1/8 tsp crushed red pepper flakes
1 tsp olive oil
To Make The Chutney: In a medium bowl, mix prepared chutney, lime juice, chili pepper, scallion and salt. Fold in mangoes, avocado, and cilantro. Cover and set aside.
To Cook The Chicken: Preheat broiler. Spray broiler pan rack with nonstick cooking spray. Season chicken on both sides with lime zest, salt and red pepper flakes. Place on prepared broiler pan and drizzle with oil.
Broil 4 to 5” from the heat for about 6 minutes, turning once, until the chicken is cooked through. Serve with the Mango-Avocado Chutney.
Dawn, have you ever made baked avos stuffed with crab salad?
I don't use an actual recipe but I make a flavorful crab salad with fresh crab, homemade garlic Aioli (can use regular mayo or Miracle Whip), celery, onion, black olives, celery seed, parmesan cheese and whatever else might be around at the time (capers, etc) and then cut avos in half, take out the pit, stuff the crab salad in each half (avo skin still on), cover with foil and bake at 325 degrees covered for about 20 minutes- then I take off the foil, sprinkle the top with more parmesan and bake for another 10 minutes.
I don't use an actual recipe but I make a flavorful crab salad with fresh crab, homemade garlic Aioli (can use regular mayo or Miracle Whip), celery, onion, black olives, celery seed, parmesan cheese and whatever else might be around at the time (capers, etc) and then cut avos in half, take out the pit, stuff the crab salad in each half (avo skin still on), cover with foil and bake at 325 degrees covered for about 20 minutes- then I take off the foil, sprinkle the top with more parmesan and bake for another 10 minutes.
Another idea for stuffed Avocados - REC: Yogurt Curry Dressing
Yogurt Curry Dressing
from Canadian Living
Toss this mildly spicy dressing with grated carrots, coleslaw mix or broccoli slaw. Or mix it with shrimp and stuff into avocado halves.
½ c 2% plain yogurt
1/3 c light mayonnaise
1 T mild curry paste
2 tsp lemon juice
½ tsp gingerroot, grated (or ¼ tsp ground)
1 sm clove garlic, minced
½ tsp granulated sugar
In small bowl, whisk yogurt, mayonnaise, curry paste, lemon juice, ginger, garlic and sugar. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Yogurt Curry Dressing
from Canadian Living
Toss this mildly spicy dressing with grated carrots, coleslaw mix or broccoli slaw. Or mix it with shrimp and stuff into avocado halves.
½ c 2% plain yogurt
1/3 c light mayonnaise
1 T mild curry paste
2 tsp lemon juice
½ tsp gingerroot, grated (or ¼ tsp ground)
1 sm clove garlic, minced
½ tsp granulated sugar
In small bowl, whisk yogurt, mayonnaise, curry paste, lemon juice, ginger, garlic and sugar. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
dawn_mo
Well-known member
A favorite in our house is Guacamole Burgers...
no recipe really, just toast English muffins, spread with mayo or whichever condiment you like on burgers. Top with guac and tomatoes and red onions. I make my guac with minimal ingredients; fresh garlic minced, a little chopped red onion, cilantro, and just a tiny amount of salsa. Pickled jalapeno rings are also good on it. I only buy the Haas variety.
no recipe really, just toast English muffins, spread with mayo or whichever condiment you like on burgers. Top with guac and tomatoes and red onions. I make my guac with minimal ingredients; fresh garlic minced, a little chopped red onion, cilantro, and just a tiny amount of salsa. Pickled jalapeno rings are also good on it. I only buy the Haas variety.
carianna-in-wa
Well-known member
I really like REC: Jicama, Mango and Avocado Salad
We serve this a lot in the summer and I've served it for catering events too. It's got great textures and flavors. It originally came from a Martha Stewart cookbook (can't remember which one right now and I'm too lazy to get up and go look). I think she called for papaya in her recipe, but papaya is hard to find here and besides, I think mango has better flavor anyway.
Mango, Jicama and Avocado Salad
1/4 cup fresh lime juice
2 T olive oil
1 t salt
1 1/4 t freshly ground pepper
2 ripe mangoes, cut into 1/2 inch dice
1 jicama, cut into 1/2 inch dice
1 avocado, ripe but firm
1/4 cup cilantro leaves, coarsely chopped
In a small bowl, whisk together lime juice,
olive oil, salt & pepper and set aside.
In a medium bowl, combine mango and jicama.
Cut avocado into 1/2 inch cubes and add to mango and jicama. Add lime vinaigrette and toss well but gently to combine. (go easy here, the avocado can break down and it's not as good if it gets mushed all over the jicama) Add cilantro, adjust seasoning and toss again.
We serve this a lot in the summer and I've served it for catering events too. It's got great textures and flavors. It originally came from a Martha Stewart cookbook (can't remember which one right now and I'm too lazy to get up and go look). I think she called for papaya in her recipe, but papaya is hard to find here and besides, I think mango has better flavor anyway.
Mango, Jicama and Avocado Salad
1/4 cup fresh lime juice
2 T olive oil
1 t salt
1 1/4 t freshly ground pepper
2 ripe mangoes, cut into 1/2 inch dice
1 jicama, cut into 1/2 inch dice
1 avocado, ripe but firm
1/4 cup cilantro leaves, coarsely chopped
In a small bowl, whisk together lime juice,
olive oil, salt & pepper and set aside.
In a medium bowl, combine mango and jicama.
Cut avocado into 1/2 inch cubes and add to mango and jicama. Add lime vinaigrette and toss well but gently to combine. (go easy here, the avocado can break down and it's not as good if it gets mushed all over the jicama) Add cilantro, adjust seasoning and toss again.
Rec: Spiced Pork Tenderloin and Avocado Salsa
Spiced Pork Tenderloin and Avocado Salsa
2 1/2 tbsp coarse salt (definitely recommend cutting back on the salt)
1 tbsp ground allspice
1/2 tbsp cayenne (orig. recipe called for 1 tbsp)
3 (3/4-lb) pork tenderloins
1 tbsp oil
Accompaniment: pineapple-avocado salsa
Preheat oven to 400̊F.
Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155̊F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.
Serves 6. Source: 4/00 Gourmet
Pat’s notes: After reading the reviews I cut the cayenne in half...would definitely cut back on the salt next time. Delicious dish...very tender.
Pineapple-Avocado Salsa
1 cup 1/4-inch-dice fresh pineapple (I sometimes use canned)
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
Stir all ingredients together and season with salt.
Serves 6. Source: 4/00 Gourmet
Pat’s notes: The salsa is EXCELLENT with the pork tenderloin. It’s a nice cool contrast to the spiciness of the pork. I’ve found the salsa is equally nice with grilled fish and grilled chicken.
Spiced Pork Tenderloin and Avocado Salsa
2 1/2 tbsp coarse salt (definitely recommend cutting back on the salt)
1 tbsp ground allspice
1/2 tbsp cayenne (orig. recipe called for 1 tbsp)
3 (3/4-lb) pork tenderloins
1 tbsp oil
Accompaniment: pineapple-avocado salsa
Preheat oven to 400̊F.
Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155̊F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.
Serves 6. Source: 4/00 Gourmet
Pat’s notes: After reading the reviews I cut the cayenne in half...would definitely cut back on the salt next time. Delicious dish...very tender.
Pineapple-Avocado Salsa
1 cup 1/4-inch-dice fresh pineapple (I sometimes use canned)
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
Stir all ingredients together and season with salt.
Serves 6. Source: 4/00 Gourmet
Pat’s notes: The salsa is EXCELLENT with the pork tenderloin. It’s a nice cool contrast to the spiciness of the pork. I’ve found the salsa is equally nice with grilled fish and grilled chicken.
This sounds great! I've been eating avocado halves with Greek yogurt in the center (where pit was)..
and have found that it really stablizes my blood sugar for some odd reason. Don't know if it's the fat in there or what, but I don't really care!
Thanks - this sounds great Barbara.
and have found that it really stablizes my blood sugar for some odd reason. Don't know if it's the fat in there or what, but I don't really care!
Thanks - this sounds great Barbara.
barbara-in-va
Well-known member
Here is is: REC: Black Bean and Yellow Rice Salad.....
Black Bean and Yellow Rice Salad
Source: Foster's Market Cookbook by Sara Foster
2 C dried black beans, picked over and rinsed
2 garlic cloves
1 C long grain white rice*
1/2 C olive oil
1 yellow onion, diced
1/2 t turmeric
2 scallions, trimmed and minced
1 red bell pepper, cored, seeded and chopped
1 jalapeño, seeded and minced
juice of 1 lime
1 t red pepper flakes
salt and fresh ground black pepper to taste
1 ripe avocado
1 C salsa (your favorite or recipe following)
1/4 C fresh cilantro
1. Quick soak the beans: Place the beans and garlic in a large pot with water to cover by 3" and bring to a boil. Reduce heat and simmer, uncovered for 45 minutes. Remove from the heat, drain, rinse, and set aside. Discard garlic.
2. Rinse the rice in a sieve under running water until the water runs clear, and set aside to drain.
3. Heat 2 T oilive oil in a saucepan over medium heat. Add the onion and cook and stir 4-5 minutes, until the onion is soft and translucent.
4. Add the rice and stir to mix. Add the turmeric and just enough water to cover the rice by 1/4". Reduce heat to low. Cover and simmer 20-25 minutes, until all the water is absorbed and the rice is flaky and tender. Remove from the heat and set aside to cool.
5. Combine the scallions, bell pepper, jalapeño, lime juice, red pepper flakes, and remaining olive oil in bowl and stir until mixed. Add half of this mixture to the beans and stir gently to mix. Add the remaining scallion mixture to the rice and stir gently to mix. Season with salt and pepper.
6. Just before serving, peel and pit the avocado, and cut into 1" slices.
7. Put the rice mixture on a platter and top with the bean mixture. Place the salsa on top of the beans, top with the avocado and cilantro. Serve immediately or refrigerate until ready to serve. (If you are refrigerating, do not add the salsa, avocado, or cilantro until ready to serve.)
Notes: Not only is this dish extremely tasty, it is also VERY pretty and impressive looking.
Last time I made this I used brown rice i/o white rice (due to my desire to TRY to eat a bit more health-ily). I altered the cooking time for brown rice and it was just as tasty but not quite as pretty. The yellow color turned out to be a bit muddy looking.
I have wanted to try using this as a stuffing for peppers, along with some shredded chicken for a complete one dish meal. Have not gotten around to it yet!
Salsa
also from Foster's Market
7 tomatoes, cored and chopped
1 - 141/2 oz can chopped tomatoes with juice (or 3 more large fresh tomatoes if it is tomato season)
1 - 4 1/2 oz can milk green chili peppers, diced
1 red bell pepper, cored, seeded and diced
1 red onion, diced
1 jalapeño, seeded and diced
3 garlic cloves, minced
1/4 C olive oil
1/2 C chopped fresh cilantro
juice of 1 lemon
juice of 1 lime
2 t cumin
2 t salt
1 t fresh ground black pepper
1 t red pepper flakes
Combine everything in a bowl. Adjustseasonings, depending on how hot you like your salsa.
Note: I find this is much more tasty the second day.
Enjoy!
Black Bean and Yellow Rice Salad
Source: Foster's Market Cookbook by Sara Foster
2 C dried black beans, picked over and rinsed
2 garlic cloves
1 C long grain white rice*
1/2 C olive oil
1 yellow onion, diced
1/2 t turmeric
2 scallions, trimmed and minced
1 red bell pepper, cored, seeded and chopped
1 jalapeño, seeded and minced
juice of 1 lime
1 t red pepper flakes
salt and fresh ground black pepper to taste
1 ripe avocado
1 C salsa (your favorite or recipe following)
1/4 C fresh cilantro
1. Quick soak the beans: Place the beans and garlic in a large pot with water to cover by 3" and bring to a boil. Reduce heat and simmer, uncovered for 45 minutes. Remove from the heat, drain, rinse, and set aside. Discard garlic.
2. Rinse the rice in a sieve under running water until the water runs clear, and set aside to drain.
3. Heat 2 T oilive oil in a saucepan over medium heat. Add the onion and cook and stir 4-5 minutes, until the onion is soft and translucent.
4. Add the rice and stir to mix. Add the turmeric and just enough water to cover the rice by 1/4". Reduce heat to low. Cover and simmer 20-25 minutes, until all the water is absorbed and the rice is flaky and tender. Remove from the heat and set aside to cool.
5. Combine the scallions, bell pepper, jalapeño, lime juice, red pepper flakes, and remaining olive oil in bowl and stir until mixed. Add half of this mixture to the beans and stir gently to mix. Add the remaining scallion mixture to the rice and stir gently to mix. Season with salt and pepper.
6. Just before serving, peel and pit the avocado, and cut into 1" slices.
7. Put the rice mixture on a platter and top with the bean mixture. Place the salsa on top of the beans, top with the avocado and cilantro. Serve immediately or refrigerate until ready to serve. (If you are refrigerating, do not add the salsa, avocado, or cilantro until ready to serve.)
Notes: Not only is this dish extremely tasty, it is also VERY pretty and impressive looking.
Last time I made this I used brown rice i/o white rice (due to my desire to TRY to eat a bit more health-ily). I altered the cooking time for brown rice and it was just as tasty but not quite as pretty. The yellow color turned out to be a bit muddy looking.
I have wanted to try using this as a stuffing for peppers, along with some shredded chicken for a complete one dish meal. Have not gotten around to it yet!
Salsa
also from Foster's Market
7 tomatoes, cored and chopped
1 - 141/2 oz can chopped tomatoes with juice (or 3 more large fresh tomatoes if it is tomato season)
1 - 4 1/2 oz can milk green chili peppers, diced
1 red bell pepper, cored, seeded and diced
1 red onion, diced
1 jalapeño, seeded and diced
3 garlic cloves, minced
1/4 C olive oil
1/2 C chopped fresh cilantro
juice of 1 lemon
juice of 1 lime
2 t cumin
2 t salt
1 t fresh ground black pepper
1 t red pepper flakes
Combine everything in a bowl. Adjustseasonings, depending on how hot you like your salsa.
Note: I find this is much more tasty the second day.
Enjoy!
Creamy Avocado Ranch Dressing
Creamy Avocado Ranch Dressing
Makes 1.5 cups
1 ripe Hass avocado, pitted, flesh scooped
from skin
1/2 tsp. hot sauce, such as Tabasco
1 T. juice from 1 lime
1/2 cup buttermilk
1/4 cup mayonnaise
1 T. minced red onion
1 T. minced fresh cilantro leaves
1 medium garlic clove, minced
1/2 tsp. sugar
3/4 tsp. table salt
1/4 tsp ground black pepper
In food processor, puree avocado, hot
sauce, and lime juice until avocado is
broken down, about 30 seconds. Add
remaining ingredients and process until
dressing is completely smooth. (Can be
refrigerated up to 1 week)
Source: Cook’s Illustrated, May and June
2005
Creamy Avocado Ranch Dressing
Makes 1.5 cups
1 ripe Hass avocado, pitted, flesh scooped
from skin
1/2 tsp. hot sauce, such as Tabasco
1 T. juice from 1 lime
1/2 cup buttermilk
1/4 cup mayonnaise
1 T. minced red onion
1 T. minced fresh cilantro leaves
1 medium garlic clove, minced
1/2 tsp. sugar
3/4 tsp. table salt
1/4 tsp ground black pepper
In food processor, puree avocado, hot
sauce, and lime juice until avocado is
broken down, about 30 seconds. Add
remaining ingredients and process until
dressing is completely smooth. (Can be
refrigerated up to 1 week)
Source: Cook’s Illustrated, May and June
2005