I am terrible about letting magazines pile up without reading them. Then I feel guilty to just toss them in the recycling bin, so I spend time flipping through them, and tearing out a page here and there before tossing. Today is a magazine purge day. Saw this recipe in a Rachael Ray from July/August 2012 (yes, yes – it’s been over a year, don’t judge) and thought I’d try posting it here to try later, instead of tearing the page out and letting it sit around the house for a few more months. It sounds delish, I’ll make it soon for a football game snack.
- 2 avocados, pitted and chopped
- ½ cup sour cream
- ¼ cup chopped cilantro
- 2 tbsp fresh lime juice
Using a food processor, puree all ingredients. Season to taste. Serve dip with tortilla chips, crackers, or strips of fresh veggies.
OK, it’s been a while since I’ve posted a recipe. We have had a busy summer! The kids are back in school now and life is starting to get back to normal.
Barbeque Chicken Salad – a great way to use up leftover BBQ Chicken.
We had friends over last weekend and one of the things we cooked was BBQ chicken. I tend to over-buy (I am always worried there won’t be enough for everyone!), so we have a refrigerator full of BBQ chicken. Last night I decided to make a barbeque chicken salad. I’ve had these before at restaurants, and this turned out very tasty.
- BBQ Chicken (roughly chopped, or cut in strips)
- Lettuce (Use what you like – I used a butter lettuce blend)
- Carrots (roughly cut)
- Red Pepper (chopped)
- Green Onion (chopped)
- Corn (See my note in the directions)
- Tomatoes (chopped)
- Avocado (cubed)
- Ranch Dressing (Anyone have a homemade recipe to share? I used a packet of Hidden Valley seasoning for this salad)
- Extra BBQ Sauce
Add lettuce to salad bowl. Top with veggies. (Feel free to use whatever veggies you have on hand or you enjoy, this list is what we chose to use.)
If using leftover chicken, re-heat. Mix extra barbeque sauce with the warm chicken pieces for a nice coating. Add to salad. Top with ranch dressing and mix everything together. Enjoy!
Note: We used fresh corn-on-the-cob, so I had to cook it first. In case you need directions: Boil a pot of water, add the shucked corn, sprinkle in a little salt to bring out the sweetness, and boil for 11 minutes (my dad says that is perfection). Let the corn cool a bit and then cut off the kernels for the salad. I think grilled corn-on-the-cob would also have been tasty.
I haven’t made this yet, I grabbed this picture off of the Pinterest link. Looks great!
I have been thinking about trying grilled avocados, and I ran across this recipe on Pinterest yesterday. This would be great as a side to some grilled chicken. Or if you want it as a meatless main, what about serving it over a bed of rice with some black beans on the side?
The recipe suggests using non-fat sour cream. I’m not sure how they make non-fat sour cream, but I don’t think I’d use that.
Cut an avocado in half, sprinkle with olive oil and lime juice, and place face down on the grill for five minutes. Then fill with salsa and sour cream, and sprinkle on a little more lime juice.
OK, so you all know the BLT sandwich, right? Well I just had an ALT (Avocado Lettuce and Tomato) with cheese for lunch, along with some of Susie’s Potato Salad. So yummy.
Post in the comments any quick and easy lunch ideas you’ve got for me!
Melissa Anelli’s Famous Guacamole
I love Harry Potter. I mean, I LOVE it. I like to say I am passionate about Potter, but my husband would probably say “obsessed” would be a better term. Several years ago, while anxiously awaiting the release of book seven, I was listening to an episode of PotterCast. One of the hosts, Melissa Anelli, gave out her Famous Guacamole recipe. I copied it down and it has been a love affair ever since.
I have made some modifications per my taste. So here is Melissa’s original recipe with my recommendations.
- 2 Ripe Avocados, mashed(don’t puree)
- 1/2 Red Onion, diced small
- 2 Tbsp Cilantro, fresh chopped [I use MUCH more cilantro than this, I say add to taste.]
- 1 Tbsp Fresh Lime Juice [again to taste, I like more, I use juice from a whole lime]
- 1/2 tsp Sea Salt (This is Melissa’s secret ingredient. She recommends Mediterranean sea salt from Coastal Goods. I use Mediterranean sea salt from my local grocery store and so far, so good.)
- 1/2 Ripe Tomato, cored, dice the outside [I use a whole tomato]
Mix all but tomato together. Add tomato last. Enjoy!
One note on this, Melissa calls for mashed avocado. My aunt (Susie) makes a similar recipe, but she cubes her avocado instead. Equally delicious.