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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. As part of the Foodbuzz Tastemaker Program, I received a box of fresh and nutritious California Avocados from the California Avocado Commission. 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. Serves 4 Cilantro Vinaigrette

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 CoCo Mi's: Pink Champagne Cupcakes Just in time for Valentine's Day!! I think it's somewhat apparent that I LOVE cupcakes and one of my favorites is Pink Champagne. I'm somewhat lazy so I found a recipe to alter a white cake mix and make it into Pink Champagne. 1 box white cake mix 3 egg whites 1 1/4 cup pink champagne

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.

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.

Grilled Zucchini Greek Salad Recipe (Updated and added to Recipe Favorites, August 2010) When I visited Athens in 1998, I ate salads with cucumbers, tomatoes, green bell pepper, cucumbers, onions, and Feta cheese, always served with a dressing that combined red wine vinegar, olive oil, and dried Greek Oregano. In Greece this combination was usually called Village Salad, but in the U.S., any salad with those ingredients would be called Greek Salad. This particular version of an American-Style Greek salad is something I came up with years ago when my garden had lots of zucchini and tomatoes, and not many cucumbers. Grilling the zucchini with olive oil and Greek Seasoning, and then brushing on some vinaigrette dressing as it cooks adds wonderful flavor to the salad, even if it's not authentically Greek.

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.

Cinnamon Rolls With Whipped Cream Cheese Frosting Happy Friday everyone! Sorry for my lengthy post-valentines day hiatus. The third trimester has made me a little slow in the kitchen and I've had my hands full with family. 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.

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. Meatless Monday: California Sandwich Tomato sandwiches have owned me this summer. It started with my mother-in-law’s visit, just before our big Independence Day family reunion. The reunion stretches across two meals, so everyone brings enough food for lunch and dinner. There are two big picnic tables covered in aluminum containers piled high with barbecue, ribs, chicken wings, burgers, hot dogs and brats.

7 Brown Rice Recipes By Angie McGowan | Photo: Julie Van Rosendaal I’ve been trying to stay away from white rice whenever possible lately. Chocolate Layer Cake with Cream Cheese Frostings  At least once a year, I can count on Quinn taking over the baking in the BoB kitchen. That occasion is my birthday. This year, there was much deliberation on what would be my birthday cake. The final decision was pieced together from a few different recipes and Quinn’s insistence that there be frosting involved. As I didn’t assist in the baking process, I will keep this brief.

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.

Related:  salades