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{ Avocado and Grilled Corn Salad with Cilantro Vinaigrette }

{ Avocado and Grilled Corn Salad with Cilantro Vinaigrette }
A few days ago, I arrived home from work to find a surprise at my front door. It was a box addressed to me. Typically most boxes are addressed to my hubby, who is an avid Ebay participant. But this one was for me. I reviewed the package label to realize that is was from the Tastemaker program at Foodbuzz. The wheels of imagination went off in my head. When I opened the box, these avocados were absolutely perfect. When I explored the California Avocado Commission’s website, they had a section for fun facts about avocados. Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind. I do have a couple other avocado related recipes that I will share with all of you. Avocado and Grilled Corn Salad with Cilantro Vinaigrette Serves 4 Add to a large bowl and refrigerate until ready to use. Cilantro Vinaigrette 6 T. 2 T. Related:  Salads

Spicy Minced Chicken Salad (Larb Gai) Recipe Farina Kingsley Salads of Laos and Thailand tend not to focus on leafy greens but rather use meat, seafood, fruit and herbs as their main ingredients. Unlike green salads, this dish can be made several hours in advance and chilled until ready to serve. For the dressing : 1 tablespoon chopped shallots 2 cloves garlic, chopped 1 tablespoon green jalapeno chili, seeded and minced 1 teaspoon sugar 1/8 teaspoon ground black pepper 4 tablespoons fish sauce 4 tablespoons lime juice 1 tablespoon rice vinegar 1 teaspoon chili sauce 3 tablespoons canola oil For the chicken : 1 1/2 pounds boneless, skinless chicken thighs 1/3 cup sliced shallots 1 red or green serrano chili, seeded and sliced into thin rings 2 tablespoons canola oil 2 tablespoons chopped cilantro leaves 2 tablespoons chopped mint leaves 6-8 leaves red leaf lettuce 1/4 cup chopped toasted peanuts, for garnish To help grind the meat, chill the cubes of chicken thighs in a freezer for 15 minutes before mincing the meat.

Chocolate Peanut Butter Squares When I first set out to make these, I wasnted to make a homemade version of Reese’s peanut butter eggs, like the ones they sell at Easter time. Instead of shaping the peanut butter like an egg, I thought it would be more appropriate to make them look like shamrocks for St. Patrick’s Day. That worked pretty well, only the shamrocks were a little too big, and ended up getting wobbly when I dipped them in the chocolate. I broke them up for the picture, but for the recipe, I suggest cutting the peanut butter into small squares. Chocolate Peanut Butter Squares 1/2 cup peanut butter (I use Skippy All Natural Creamy) 1/2 cup confectioner’s sugar 1/2 teaspoon pure vanilla extract 6 ounces of semisweet chocolate chips, about 1 cup (I use Guittard or Ghirardelli.) 1. 2. 3.

Quinoa Salad with Roasted Tomatoes, Broccoli, and Feta There are only a few nights during the year that I have the house to myself. Very rarely Kyle will work an overnight shift or he’ll have some side work to do but I can always count on his continuing ed classes each year to give me the house to myself. I don’t know what it is about having the house to myself in the evening especially since I spend almost every Saturday alone while he works but there’s something I love about having the freedom to cook what I want, when I want, without having to think about anyone else but myself. And that’s how this quinoa salad happened. I wasn’t 100% sure what Kyle would think of quinoa, never having eaten it before, so I made it for myself with plenty of leftovers in case he was hungry and adventurous when he got home that night last week. Quinoa Salad with Roasted Tomatoes, Broccoli, and Feta Ingredients Instructions Preheat oven to 375° F. Source

Portabella Pizza Bites – P90x Recipes – P90x Nutrition Plan » My P90x Nutrition Plan Welcome Pinterest people! Check out my P.P.P.S. below just for you!! =) If you haven’t noticed by now, I’m a big fan of pizza. For some reason it just seems so special and indulgent to me, perhaps because it has gotten such a bad rap as a junk food. Well, the good news is that there IS a place for pizza in your P90x nutrition plan, even if you’re in Phase 1. Preheat oven to 400 degrees. P90x Nutrition Plan Servings: 6 mushrooms provide 1 1/2 vegi servings, 1/2 protein serving, 1/2 fat serving, 2 dairy servings. P.S. P.P.S. For the Pinterest People: P.P.P.S. If you like these because they are cute, bite-sized, and healthy, try my Chocolate-Filled Strawberries.

A Turtle's Life for Me: Grilled Cheese... Adult-Style I just inhaled one of my favorite grilled cheese sandwiches, so I thought I’d spread the love and share with y’all (impressive talk for somebody from PA, huh??). All you need is fresh California Avocados, fresh mozzarella and a thin layer of pepperoni. Tomatoes would have been great, but you’ll have to take that up with the hubster who made his sandwich first. grrrr… The pepperoni gives it a nice subtle little kick, and really, is there anything in this world that isn’t better with avocado?? No. The answer is no. (and it’s not actually burnt, I just prefer wheat bread so it looks darker) Editing because I’ve gotten a lot of emails/comments asking for a specific recipe: It’s really just a grilled cheese! And because we all have a little bit of a kid left in us… it’s best served on a Goldilocks plate with a side of Mike’s. A great ending to a chilly day! We went on a hay ride… and even had some good old fashioned relay races! Linking up to: Natalie

Cilantro-Lime Sardine Salad in Avocado Halves Recipes From The Kitchn Seafood salads served in avocado halves always used to remind me of 1960s kitsch food, the sort of thing you might see photographed in garish colors in a thrift store magazine. That was until I realized why this retro combination was so popular with the ladies who lunched fifty years ago: it is very, very good. Crab or shrimp salad might have been the choice back then, and both are still tasty scooped into the hollow of a ripe avocado, but sardines are the key to a modern reinterpretation of this lunchtime classic. Canned sardines are budget-friendly, sustainable, and high in healthy omega-3s. Avocados are also full of healthy fats, making this a meal that looks modest, but actually keeps you going for hours. If you are nervous about the strong taste of sardines, this is a good recipe to start with. And if you love sardines, it is simple to make this recipe more strongly flavored by using whole canned sardines in place of the fillets. Cilantro-Lime Sardine Salad in Avocado Halves

Chicken Enchilada Casserole Recipe 1 1/4 pounds skinless boneless chicken breasts 1 1/2 cups onions, chopped 4 cloves garlic, minced 1/2 cup beer 1/4 teaspoon ground red pepper 1 (28 ounce) can chopped tomatoes, drained 1/2 cup green onions, thinly sliced (divided) 2 (2 1/4 ounce) can sliced olives, drained (divided) 2 (4 ounce) cans chopped green chilies, drained 5 Tablespoons flour 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander seed 2 cups 1% low fat milk 2 large egg whites, lightly beaten 3/4 cup shredded sharp cheddar cheese 3/4 cup shredded Monterey Jack cheese 6 (6-inch) corn tortillas, cut in half 1/2 cup fat free sour cream 1/2 cup salsa 1. Preheat oven to 350 degrees F. Coat 2 1/2 quart casserole dish with cooking spray. 2. Spray a large nonstick skillet with cooking spray. 3. 4. 5. 6. 7. WW POINTS per serving:Points Plus Program: 7 Old Points Program: 6.5

Very Pinteresting {Salads} Yep, I couldn’t resist! I found an amazing collection of delicious salads via my good ol’ friend Pinterest. Did you see that Pinterest listed me as one of The Most Followed People on Pinterest. This is just pure craziness. Anyway, I hope you enjoy this little collection. Broccoli, Grape, and Pasta Salad via Southern Livingclick salad name for the recipe Chicken Salad with Apricots and Almonds via Whole Livingclick salad name for the recipe Mango Blueberry Quinoa with Lemon Basil Dressing via Veggie Bellyclick salad name for the recipe Zucchini Ribbon Salad via Proud Italian Cookclick salad name for the recipe Black Bean Salad with Lime-Cilantro Vinaigrette via Once Upon a Chefclick salad name for the recipe Cranberry Pecan Chicken Salad via Plum Pie Cooks click salad name for the recipe Broccoli Slaw via Smitten Kitchen Grilled Romaine Salad via Serious Eats Avocado Wasabi Salad via Vegan Yum-Yumclick salad name for the recipe Salad in Jar via 4 Men 1 Womanclick salad name for the recipe Salads

Vegetarian Spicy Black Bean Burgers Can you believe summer is pretty much here?! Last thing I knew I was eating a comforting stew on cool fall evening, and now I’m gearing up the grill for hot summer days and outdoor cooking! There’s almost always at least one vegetarian guest at a summer BBQ. These vegetarian black bean burgers are so easy to prepare, and so incredibly delicious to eat! Add whatever fixins you love and have on hand. Ingredients 2 (15 ounce) cans black beans, drained 1/2 cup finely chopped scallions 1/2 cup Panko breadcrumbs 2 teaspoons minced garlic 1/2 teaspoon ground cumin 1/8 to 1/4 teaspoon cayenne pepper 1 teaspoon salt 1/4 teaspoon black pepper Olive oil Preparation Serves 4 Total Prep and Cooking Time: 15 minutes In a large bowl, mash the beans with a large fork. Add the scallions, breadcrumbs, garlic, cumin, and cayenne, salt and pepper. Form the bean mixture into four evenly sized burgers and place them on a large plate. Preheat the outdoor or stove top grill.

French Onion Soup Stuffed Mushrooms Important note: this recipe has absolutely nothing to do with Thanksgiving. I’m so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reasons: 1. You’ll love these! (And here are a couple of other ‘shroom recipes if you’d like to have a variety): Original Stuffed MushroomsMushrooms Stuffed with Brie Begin by cutting an onion in half from root to tip. Melt butter in a medium skillet. Throw in the onions and toss them around. Cook for about fifteen minutes, then pour in wine and broth. You can leave out the wine if you’re a good girl or boy. When it comes to cooking with wine, I’m not a good girl. I’m also not a boy. I realize that made no sense. Let the onions cook down until most of the liquid is gone, about 5 minutes. Grab some mushrooms and pull off the stems. Melt some butter in a large skillet. Throw in the mushrooms. Sprinkle on a little salt, then just toss them around to cook ‘em for a couple of minutes. But just a couple. Yum and a half. Yum!

7 Brown Rice Recipes By Angie McGowan | Photo: Julie Van Rosendaal I’ve been trying to stay away from white rice whenever possible lately. Here are 7 delicious brown rice recipes from some of my favorite food blogs: nggallery id=’120696′ Brown Rice Sushi Bowl Don't know how to roll sushi? Brown Rice and Pineapple Fried Rice This is my kind of fried rice! Brown Rice Risotto with Roasted Tomato Sauce This risotto looks so warm and comforting. Hearty Lentil and Brown Rice Burgers How god do these burgers look? Bountiful Brown Rice Muffins Muffins are a great way to enjoy healthy brown rice for breakfast. Southwestern Black Bean and Brown Rice Burgers with Roasted Poblano Sweet Corn Salsa These vegan burgers look too good! Homemade Brown Rice Milk Did you know you can even make milk with brown rice? Read more from Angie on Eclectic Recipes! Don’t miss the latest from Family Kitchen – Like Us on Facebook! More on Family Kitchen: Chef Jeff’s Barbecue Shrimp ScampiChocolate Strawberry Mini Trifles More on Babble Angie McGowan

The Lady’s Chicken Noodle Soup Ingredients Add to grocery list 4 bay leaves 3 chicken bouillon cubes 1 onion, peeled and diced 1 teaspoon Paula Deen Lemon Pepper Seasoning 3 cloves garlic, minced 1 2 1/2 to 3-pound fryer (chicken), cut up 1 1/2 to 2 teaspoon Italian seasoning 3 1/2 quart water kosher salt and pepper to taste For Step 2: 2 cups sliced carrots 2 cups sliced celery, with leafy green tops 2 1/2 cups uncooked egg noodles 3 tablespoons chopped fresh parsley 1 cup grated Parmesan cheese (optional) 3/4 cup heavy cream (optional) 1/3 cup cooking sherry 1 cup sliced mushrooms Fresh parsley 2 teaspoons chopped fresh rosemary Paula Deen Seasoned Salt to taste freshly ground black pepper to taste crusty french bread, for serving For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes.

Summer Salad Recipe: Roasted Garlic, Olive & Tomato Pasta Salad Recipes from The Kitchn I spent last week on the coast of Northern California, splitting the time between Marin County north of San Francisco, and Big Sur to the south. We drove north to south in the middle of the week, through golden hills and irrigated rows of green. Suddenly, with fields all around, I sniffed. Had I forgot to wash my hands after last night's garlicky pasta dinner? No — even that wouldn't give off this garlic pungence, this scent of a thousand garlic cloves minced and oily. Welcome to Gilroy, California, the capital of garlic. Gilroy's special aroma, which can be fully experienced even from a fast-moving car on a highway outside town, is well-documented. I admit that I rather liked the smell of Gilroy, musky and sweet, all-encompassing. It also blooms overnight in the fridge; this is a good pasta salad to make a night ahead. So don't be afraid of the three whole garlic heads; roast away, remember Gilroy, and enjoy garlic in all its many tastes. Roasted Garlic, Olive and Tomato Pasta Salad

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