Avocado recipes

I anything avocado!

Sliced and each slice dipped in a tempura batter and fried. But it is hard to beat just pulling the pit out and filling that with mayo then salting and eating.

Funny you should mention avacados....I just made some quac at K & T's tonight...Mexican food!!! YUM!!!!

Honey...I love avacados with just plain lime juice, olive oil, salt & pepper!!

Sliced and each slice dipped in a tempura batter and fried. But it is hard to beat just pulling the pit out and filling that with mayo then salting and eating.

I love you.

Here is one that there were sampling at the store the other day (yummy):

Avocado & Shrimp Salad

1 small green pepper, small diced
1 small red pepper, small diced
1/2 small Serrano pepper, small diced
1/2 small sweet onion, small diced
1 T. fresh garlic, minced
1 medium avocado, pitted and small diced
1/2 C. lime or lemon juice
2 C sour cream (may use lite)
1 C. whipped cream cheese
2 T. ground cumin
3 T. chili powder
Salt and pepper to taste
1 lb. salad shrimp, cooked and peeled

In a bowl, combine peppers, onion, garlic, avocado and lemon; let ingredients rest for 10 minutes.

Meanwhile mix sour cream and cheese, cumin and chili powder and salt-pepper it to taste.

Combine both mixtures in a larger bowl, and add the shrimp to it. Mix well and serve over bib or iceberg lettuce for presentation.



When I make this I will probably add some cooked, cubed yukon Gold potatoes to it as well.

Thanks, Gypsea!!! This sounds wonderful!!

Chop advocado in bits; toss 3/4 of chunks into zip-loc plastic bag; add lime juice, garlic powder, salt, olive oil, cumin, finely chopped shallots, jalapeno and fresh cilantro (& dollop of sour cream if you like). Zip bag, massage with hands until mashed. Cut off corner of bag--squeeze into bowl, stir in the rest of the advocado chunks; adjust spices; scoop up with chips.

Can I just suck it out of the bag?

Add it to dinner salads. The 3-Thirty-1 used to do a wonderful and simple chicken-avacado-parmesan salad over mixed greens.

Can I just suck it out of the bag?

I'm sure you can.

Avocado Enchiladas




Ingredients

• 1 teaspoon olive oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 4 tablespoons ground cumin
• 3 tablespoons dried oregano
• 1 can beer
• 1 28-ounce can crushed tomatoes
• 1 cup chicken broth or water
• 1 tablespoon balsamic vinegar
• 8 ripe avocados, peeled and seeded
• 1 cup cilantro leaves, roughly chopped
• 3/4 teaspoon salt
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeded and diced
• Juice of 1 lime
• 20 corn tortillas
• 2 cups grated Monterey Jack cheese

Directions

Heat oil in a saucepan. Add onion; saute 5 minutes. Add garlic, sugar, cumin, oregano; saute 2 minutes. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar. Heat oven to 400F. Chop avocados; toss with cilantro and next 4 ingredients. Spread 1/2 cup sauce on the bottom of a casserole. Dip tortillas in remaining sauce; spoon 3 tablespoons of filling onto each. Roll up and arrange, seam side down, in dish. Pour sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil; bake 5 minutes. Let cool and serve.

Avocado Enchiladas




Ingredients

• 1 teaspoon olive oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 4 tablespoons ground cumin
• 3 tablespoons dried oregano
• 1 can beer
• 1 28-ounce can crushed tomatoes
• 1 cup chicken broth or water
• 1 tablespoon balsamic vinegar
• 8 ripe avocados, peeled and seeded
• 1 cup cilantro leaves, roughly chopped
• 3/4 teaspoon salt
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeded and diced
• Juice of 1 lime
• 20 corn tortillas
• 2 cups grated Monterey Jack cheese

Directions

Heat oil in a saucepan. Add onion; saute 5 minutes. Add garlic, sugar, cumin, oregano; saute 2 minutes. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar. Heat oven to 400F. Chop avocados; toss with cilantro and next 4 ingredients. Spread 1/2 cup sauce on the bottom of a casserole. Dip tortillas in remaining sauce; spoon 3 tablespoons of filling onto each. Roll up and arrange, seam side down, in dish. Pour sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil; bake 5 minutes. Let cool and serve.

This sounds pretty yummy too.
I mean, avocados, beer, tortillas and Monterey Jack. What's not to like?
Thanks!

Can I just suck it out of the bag?

thats what I'm thinking!

I've made this a few times this summer and it is delicious. I did notice after posting that a step was left out of this recipe I posted vs. the one I've used. I got the one I posted from fitness magazine and they left this out:

1/3 cup canola oil for frying the tortillas:

Chop avocado and toss with cilantro, red onion, jalapeno, lime juice and salt.
Heat oven to 400 degrees. In saucepan, heat oil (grapeseed and canola oil tolerate high heat and do not become toxic at high temperatures) over medium flame for about 5 minutes. Once oil is hot, fry tortillas one at a time for one minute each side, or until lightly brown and blistered. Remove and blot on brown grocery bag or paper towel (if you skip frying the tortilla, the enchiladas will not hold form).

yummy

I love them with just a little salt...

Try a wrap with roasted chicken, romaine lettuce, bacon, your favorite cheese, and favorite dressing or mayo-bacon and avocado are amazing together!

Trudy's in Austin does a stuffed avocado. Shred roasted chicken, combine with jack cheese and a touch of sour cream, stuff it into half of an avocado. They lightly batter and fry it; I think you could just bake through. Serve with a tomatillo-sour cream sauce (half sour cream and half jarred tomatillo salsa).

My grandmother makes chicken salad and serves it in avocado halves-yummy!

Thanks, bba.

Chop advocado in bits; toss 3/4 of chunks into zip-loc plastic bag; add lime juice, garlic powder, salt, olive oil, cumin, finely chopped shallots, jalapeno and fresh cilantro (& dollop of sour cream if you like). Zip bag, massage with hands until mashed. Cut off corner of bag--squeeze into bowl, stir in the rest of the advocado chunks; adjust spices; scoop up with chips.

I did this (ziploc technique) and it was an excellent suggestion! I might add that it is good to squeeze out much of the extra air out of the bag before closing the bag and squeezing. You show a particular understanding of the Alligator Pear.

I did this (ziploc technique) and it was an excellent suggestion! I might add that it is good to squeeze out much of the extra air out of the bag before closing the bag and squeezing. You show a particular understanding of the Alligator Pear.

I would have a problem licking the remains from the ziploc.

I would have a problem licking the remains from the ziploc.

It's no problem-- just slit the sides of the bag and it turns inside out

i dice up an avocado, add bacon (or in my case, fakin' bacon), diced tomatoes, some mayo (or soynaisse), salt & pepper. it is so simple, rich & filling. you can put it on a sandwich, in a pita, on a salad or just eat it as it (my prefered method).

now i am craving avocado & i only have one & it is "earmarked" for dinner tomorrow night! shucks!

Rachel Ray had a recipe Called Deconstructed Guac. She grilled the avocados and halved jalepenos on the grill. You take the avocado, halved jalepenos, grape tomatoes, cilantro and lime slices and put it on top of a New York Strip. But the grilled avocado on anything would be good

Rachel Ray had a recipe Called Deconstructed Guac. She grilled the avocados and halved jalepenos on the grill. You take the avocado, halved jalepenos, grape tomatoes, cilantro and lime slices and put it on top of a New York Strip. But the grilled avocado on anything would be good

Y U M O!!!