Showing posts with label avocado. Show all posts
Showing posts with label avocado. Show all posts

Saturday, June 30, 2012

Freedom Nachos!

Today is Day 10 of our 15 Days of Red, White and Blue and we are celebrating day 10, Friday, summer, and anything else you want to "woo~hoo" about with one of my favorite things to munch on~Nachos! I even went a little upscale with this dish, adding some additional ingredients I think you will be happy to see and taste!

Freedom Nachos
Red, White, and Blue Nacho Chips
Muenster Cheese
         Cowboy Beans(recipe)
Sour Cream
Filet Mignon Chunks
Sauteed Red and Green Peppers with Onions

Make your beans first. They take a while to make.
You will want to start the day before you need them.
But they are so worth it. Delicious!
Just follow the link to the recipe above.
The same goes for the salsa. 
I didn't take any pictures of it, but you might want to
make it the day before also.
I bought a nice piece of filet. Because it was so big,
the remainder can be used for another meal, making it a much 
better price! I sliced some very thin pieces of beef,
and then chopped them to small chunks.
Cook the beef in a small frying pan.
Saute your peppers and onions at the same time.
Now lets put everything together!
Cover the nachos with the muenster cheese and microwave to melt it.
Place beans, beef, avocado, sauteed veggies and sour cream
in separate bowls for easy access for everyone.
Set out spoons and forks for easy serving, and dig in!
Happy 4th of July!

Thanks for joining me today.

I hope you stop by tomorrow for Day 11 of
15 Days of Red, White and Blue!!

Saturday, May 5, 2012

Beef and Cheese Quesadilla w/ Pico de Gallo, Guacamole and Baked Chips

Happy Cinco de Mayo! This is always a happy, fun day at our house, because we love any reason to celebrate and eat Mexican food! The Holiday Recipe Club is also celebrating today, so it's party, party, party!!! I chose tomatoes as my ingredient this time around, and nothing says tomatoes and yummy, like pico de gallo. I rounded out this meal with a Steak and Cheese Quesadilla, a fresh bowl of guacamole, and some home baked chips! Have a great Day!
Pico De Gallo
3 Roma Tomatoes
1 small Onion
1/2 Serrano Chili
1/2 cup fresh Cilantro
1 tablespoon Lime Juice
11/2 teaspoon Salt
Cut your tomatoes in half.
Cut each half into 8 strips.
Chop all the strips into diced tomatoes.
Dice your onion, by cutting it in half, slicing it down,
and then chopping the slices.
My onion pics did not turn out, sorry.
Cut your serrano pepper down the middle, lengthwise.

Remove all the seeds and membrane by running
the pepper under cold water. Remember that the pepper
transfers to your hands, so don't touch your eyes 
until you wash your hands.
Cut the half of the chili into 4 strips.
Place the strips right next to each other, and chop 
the strips into tiny diced pieces.
Mix everything in a bowl.
Pull the cilantro leaves off the stem, roll them together,
and chop. Add to bowl.
Roll the lime around on the counter, under your hand.
This loosens up the pulp, and helps the juices flow.
Cut in half, and squeeze out your lime juice.
Add to bowl and stir.
Add salt now, if you want. I don't add it, and I think it
is delicious!
Let sit for about an hour at room temperature.
This will let all the flavors infuse into a delicious dish.

Baked Tortilla Chips
 Pan spray
2 Flour Tortillas
Garlic Powder
Preheat oven to 350 degrees.
 Fold your tortilla in half, and cut each half into six chips.
Spray a baking pan with pan spray. Place each 
cut tortilla chip on the pan with a little space
between each one. Very lightly spray
pan spray over chips. Sprinkle with garlic powder.
If you would like to add salt, now is the time.
Bake at for 8-10 minutes.
Remove and let cool.

Easy Guacamole
1 Avocado
1/4 -1/2 Pico de Gallo
1 tablespoon Sour Cream
1/2 teaspoon Lemon Juice
Cut a fresh, ripe avocado in half, around.
Remove the seed.
You want your avocado soft to the touch, but not too soft.
They can go from good to bad in no time.
Scoop the avocado out with a spoon, and smush down 
with a fork in the bowl. (Yes, smush is a technical, culinary term).
Add the pico de gallo, sour cream, and lemon juice.
Mix well. This should be made right before serving.
You can refrigerate it for a very short time(30 minutes)
but it taste its best when eaten right after being made.

Beef and Chicken Quesadilla
 1/2 pound Sirloin Steak
Shredded Fiesta Blend Cheese
2 Flour Tortillas
Slice your steak down into wafer thin pieces.
Place the meat on your cutting board, and tenderize
with a meat mallet. Then turn the meat over and do it
on the other side.
Cut your onion into slices.
Pan fry the steak. It will need to be turned
over a couple times to be done.
You can make a half a quesadilla or a whole. To make a half,
 just sprinkle the quesadilla with cheese, top with steak and 
onion on half and fold. 
When you fry, just fry half then flip 
to other side.
To make a whole quesadilla, place the tortilla with cheese 
and meat in the bottom of the frying pan. Cook bottom until brown,
and then flip entire quesadilla over. I did this by 
flipping the quesadilla onto a plate and then sliding it back 
into the pan.
Cut quesadilla into 8 pieces and serve.
Top with sour cream and guacamole,
salsa and chips on the side.
Happy Cinco de Mayo!

Check out what other Holiday Recipe Club members made today:

Thursday, January 5, 2012

New Years Chicken Salad!

Happy New Years to everyone!! Today's recipe is the perfect light meal to start the new year off right. I wish I had started this years blogging off right also, but here is what happened.~I put this chicken salad recipe together. As I was just about done, I realized I had no cheese. I mean, you don't need cheese, but I think it adds a lot to the recipe. So I went to the store and picked up the cheese. Of course, you know I couldn't buy just cheese! Oh no, I had to spend 30 minutes, just browsing, picking up this and that, basically accomplishing nothing. I get home, and I make the sandwich, take the pictures, and begin to eat my creation. What's wrong?~Where is the avocado? I have to have the avocado on this sandwich. It's healthy. It's good for me. It has to be a part of this sandwich. Also, I love avocados, and I try to eat one everyday. I have to have the avocado.!!! So I make another sandwich. No problem, they are little, after all. And most of the pictures are of the ingredients being put together, so this can still work!!  I take the pictures of the avocado on the sandwich. They look really nice. I'm using a new camera I got from my husband for Christmas. I love this camera. It works great, and takes better pictures than my last camera! So, now I am downloading the pictures onto my computer from the card. Everything is good. I start to write this post. I go to put the pictures on my post~There are no pictures! What!!  What is happening? I find out that I have erased every picture having to do with this recipe!! I can't believe it! I just sit here dumbfounded for a few minutes. Then I figure, I better at least make another sandwich so I can photograph it! The good news? I downloaded Christmas pictures onto my computer at the same time, and I didn't lose any of those!! So, all was not lost! So, I am sorry for the lack of pictures for this post. I will try to make up for it next time!

This chicken salad recipe is one I came up with as an alternative to using mayo. I love everything in this recipe, and it is really good anytime of year. I hope you like it also!
New Years Chicken Salad
1/2 pound Chicken Breast, cooked and shredded
1/2 cup Sour Cream
1/4 cup Craisins
2 tablespoons Slivered Almonds
1/2 Roma Tomato, chopped small
1/2 Avocado, sliced
1 slice Sargento Baby Swiss(per sandwich)
Oroweat Sandwich Thins Minis 100% Whole Wheat

Mix all the ingredients together. Build the sandwich
starting with the chicken salad, top with 3 slices of avocado,
and a slice of cheese, cut in half.


Thanks for joining The Freshman Cook today!

Wednesday, October 19, 2011

Ghostly Hollows Dip

This dip is a fantastic way to kick off your Halloween Dinner Party, bring to an office celebration, a pot luck,  or add to the party buffet. It's full of everything everyone loves; salsa, cream cheese, guacamole and ghost chips!
Ghostly Hollows Dip 

To make ghost chips:
20 Flour Tortillas
3/4 teaspoon Garlic Powder
3/4 teaspoon Ground Coriander
3/4 teaspoon Paprika
1/4 teaspoon Ground Black Pepper
Ghost Cookie Cutter

To make Salsa:
4 Roma Tomatoes
1/2 Large Onion
1 Serrano Pepper
1 teaspoon Garlic Powder
1 teaspoon Fresh Cilantro
Dash Salt

To make guacamole:
 2 Avocados
1 Small Tomato
1/4 cup Onion
Dash Lemon Juice
1/4 teaspoon Garlic Powder

You also need:
8 ounces Cream Cheese~softened
2-3 tablespoons Sour Cream

To make the ghost chips, cut out the chips with your
cookie cutter. I got 4 ghosts out of every tortilla.
  Keep the scraps and bake them to use in tortilla
soup or in another recipe.
Place the ghosts on a cookie sheet covered with parchment
paper. You could also spray the sheet with pan spray
instead of using the parchment. Preheat oven to 350 degrees.
In a small bowl, mix together the garlic powder,
ground coriander, paprika, and pepper.
Lightly spray the tortillas with pan spray.
Sprinkle the ghosts with the dry mix. I sprinkled half with
the dry mix and half with garlic powder only.
Both taste great!
Bake for 5-8 minutes or until just a little brown on the edges.
Let's make Salsa!
Cut the 4 roma tomatoes in half.
Cut the halves in quarters.
Chop the quarters into bite size pieces.
Put the chopped tomatoes in a bowl, and cut the
ends off of the onion.
Peel the onion, and cut the onion in half. Take the half
and cut 3-4 slices from it.
Chop the slices into bite size pieces.
Chop the top and bottom off of the serrano chili.
Wear gloves if possible, and be careful of inhaling the
aroma of the pepper. It is extremely strong, and it can
make you cough, and feel as if it is in your throat. You
also should be careful to not get any pepper
juice on your skin. It itches!!
Cut it down the middle.
Wash the peppers under cold water. This is where you
need to be careful of the aroma. While you hold the
pepper under cold water scrape the seeds and the
insides until the inside of the seed is bare.
It should look like this. Slice each piece down
the length of it.
Chop each piece into very small pieces.
Cut about 7 leaves of cilantro. Roll them together
and chop into very small pieces.
Now, our guacamole!
I didn't take a lot of pics for this, but it is pretty
much what we did for the salsa.
Peel 2 avocados.
Place in bowl.
Smash them down with a fork.
Chop your small tomato, and put it in with the avocado.
Chop your onion, like we did when we made salsa.
Add it to the tomatoes and avocados.
Add the lemon juice and garlic powder.
Mix or smash together.
Add the cream cheese to the salsa.
It should be soft to mix easy.
Place the salsa cream cheese mix in a pie plate.
Level it across the top.
Add the guacamole on top of the salsa.
Add a circle of sour cream.
I wish I would have made the sour cream in the shape
of a tombstone. It would have looked
great with ...
the dancing ghosts!!
(Scary music here!)

Thanks for joining me today.
See you next time for our
Creature from the Deep Soup!