avocado egg rolls recipe

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Does this look good for a appetizer for Christmas recipe?????????? Please let me know!
http://i243.photobucket.com/albums/ff194/krygag329/menu_Avocado_Egg_Rolls.jpg
Also with some Brucsetta bread! For another appetizer and for dinner i have no clue ..what do you think i should do for dinner????????
I like the look of that dish, what is it?
For another appetizer, check out this recipe for Avocado-Pear-Honey Pastry Rounds which is yummy
Flour
2 sheets frozen puff pastry, thawed
1 egg yolk
1 Tbsp water
2 small, ripe Hass avocados, peeled, seeded, thinly sliced
2 small, ripe red pears, cored, seeded, thinly sliced
Juice of one lemon
1 cup crumbled
Gorgonzola cheese
Honey dispensed from squeeze bottle
Directions:
Preheat oven to 400 degrees, lightly coat baking sheet with cooking spray.
Lightly flour cutting surface and cut 1 1/2-inch round circles from pastry sheet (each sheet makes 24 pieces). Place on prepared baking sheet one inch apart. Whisk egg yolk and water in small bowl to create an egg wash; brush mixture over each pastry round.
Bake for 15 minutes until tops of rounds are puffed and golden brown. Transfer rounds to wire rack to cool. (Pastry rounds may be baked in advance and kept in airtight container at room temperature, for up to two days.)
Gently split each puffed round with sharp knife to create a small pocket. Place a slice of avocado atop a slice of pear, and sprinkle lightly with lemon juice. Place slices on bottom of pastry, and top with 1/2 tsp of crumbled cheese. Loosely close pastry pockets and place on serving tray. Squeeze honey bottle about 12 inches above platter, drizzle a bit of honey on each pastry and serve immediately.
Serving Size: Makes 48 Appetizers
and for the main course, how about duck, which is a nice change from ham, pork and roast beef? Try this recipe for Honey-Thyme Duck Breasts With Roasted Root Vegetables
1 head garlic
3 medium carrots, peeled and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 2-inch pieces
4 small potatoes, halved
8 small shallots, unpeeled
1 tablespoon olive oil
8 sprigs thyme, divided
Salt and black pepper
4 White Pekin duck breast halves (6 ounces each)
3 tablespoons honey
1 tablespoon red wine vinegar
1/2 cup chicken broth, homemade or low-sodium
1 teaspoon chopped thyme
Directions:
Preheat oven to 425 F. Cut top off top third of garlic head; wrap garlic in aluminum foil. Bake about 45 minutes or until soft; cool and squeeze out pulp (there should be about 1 tablespoon). Set aside. In ovenproof baking dish, toss carrots, parsnips, potatoes and shallots with olive oil, 4 of the thyme sprigs and 1/4 teaspoon each salt and pepper. Add about 1/2 cup water. Roast in 425 F about 1 hour or until vegetables are tender and lightly browned; set aside.
With sharp knife, score skin side of duck breasts in a series of parallel cuts 3/4 inch apart, without cutting into meat. Make a second series of parallel cuts perpendicular to the first to form a crosshatch pattern. Season breasts with salt and pepper. Place breasts skin side down in heavy nonstick skillet large enough to hold them comfortably in one layer; do not crowd. Cook over medium heat about 8 minutes or until fat runs out and skin is golden-brown and crisp. (Some breasts may brown more quickly than others; remove each breast as it is done.)
Transfer breasts to baking dish or another skillet, skin side down, and finish cooking in oven about 8 minutes for rare, 10 minutes for medium-rare and 12 minutes for medium, turning breasts onto flesh side after 6 minutes. Let breasts rest 3 to 4 minutes before slicing.
While breasts are in the oven, pour off fat from skillet breasts were browned in. Add honey and cook over medium heat, stirring, until honey turns golden-brown. Add vinegar; simmer until syrupy. Add broth, chopped thyme and garlic pulp; simmer, whisking occasionally, until sauce thickens slightly. Keep warm over low heat.
Divide vegetables equally among 4 plates, discarding thyme sprigs. Cut each breast crosswise on a slight angle into 4 to 5 slices about 1/2-inch thick; fan 1 breast on each plate around vegetables. Spoon sauce over breasts, dividing it equally. Garnish each plate with a thyme sprig.
Prep time: 10 minutes - Cook time: 1 hour
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: 497 calories; 11 g fat; 131 mg cholesterol; 298 mg sodium; 61 g carbohydrate; 6 g fiber; 40 g protein.
The Mediterranean diet has been around for hundreds of years and is aptly named for the Mediterranean region from where it originates. The people of the region represent many countries and enjoy varied food choices, and yet their basic diet philosophies are the same. The region consistently ranks high as being home to many of the healthiest people in the world. So how best can you adapt the strategies of the Mediterranean diet and incorporate the many medical benefits the Mediterranean diet menu offers.
Some basic tips and food choices to get you started.
The first place to start would be how we stock our pantry and refrigerator. It's time to change the way we shop. This change may be drastic for some and just a slight modification for others.
Salads are a way of life here, as the salad is most often used as an appetizer utilizing many of the popular food choices found in the Mediterranean diet, as well as a side dish to the main meal. Olive oil is most often used as dressing of choice and it plays a major roll in the overall good health benefits found in the diet.
Unlike many diets today the Mediterranean diet encourages fat consumption. Not those fats of the deep fried variety, but rather monounsaturated and omega fats that can be found in foods like avocados, nuts, olives, olive oil and oily fish. These foods have been medically linked to lower blood cholesterol levels and better cardiac health and are readily found in many of the Mediterranean diet recipes.
Carbohydrates are also consumed on a regular basis in the forms of whole grains, found in breads, cereals and pastas. Herbs and spices are used to replace salt, and seasonal fruits and vegetables can be eaten in unlimited quantities. Excellent snack choices would be a variety of nuts such as walnuts, pecans, hazelnuts and especially almonds. Also consider fruits, and vegetables as great on the go snack choices.
Red wine has been linked to many excellent health benefits and has been a staple in the Mediterranean diet menu for centuries. You would be hard pressed to find a dinner table in the region without a bottle of wine to accompany the meal. Moderation should be the rule here as those benefits diminish after 1 or 2 glasses. Consult your Physician first before consuming alcohol or consider replacing with grape juice, as it offers similar health benefits.
Saturated or trans fats are found in foods like butter and margarines as well as whole milks and ice creams and should be avoided as they have been medically linked to heart disease, stroke and obesity. Red meats are eaten rarely; eggs and poultry are eaten in moderate amounts and dairy products like yogurts and goat cheeses can be eaten infrequently.
The way of life in Mediterranean countries also adds to the phenomenon of the Mediterranean diet as meals are celebrations often lingered over with the company of friends and family. No meals on the go here or time spent in the drive thru.
About the Author:
This article just begins to explain the benefits of the Mediterranean diet menu
and should act as a starting point as you learn more of this lifestyle.
An excellent source for additional information and recipes can be found at http://www.naturalunow.info/
Article Source: ArticlesBase.com - The Mediterranean Diet Menu - Basic Tips to Get You Started