tell avocado ripe

How do you tell the difference? Is my avocado ripe yet?

How do you tell the difference between the kind of avocados that is ripe when its firm or the kind that is not ripe when it is firm?

The fruit doesn’t have to be soft all over or real dark-skinned, but it depends on the type of avocado you choose. In my area, the most prevalent avocado is the Hass. When choosing one, I press on the large end, and if it gives a little, it’s ripe enough to use right away. Also if the little nubbin on the small end is easily removed, it usually means the avocado is ripe.

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

sauce avocado

How do you prepare avocados?

for guacamole? The recipe says to mash the avacado with a fork until almost smooth or until desired consistency, but do I peel it and cut it first? Or do I just peel it? Oh, and the recipe is:

Cut it in half, take out the seed and squeeze the “meat” into your bowl. It should come out easily if the avocado is ripe.

Do you like Mexican food? Do you have a favourite Mexican recipe? Perhaps you’re just looking for something new to try. Here are a few recipes you might want to try.

Fajitas – Perhaps one of the favourites in Mexican cuisine, fajitas are made of savoury steak or chicken served with warm flour tortillas with a variety of condiments.

Burritos – Meat, cheese, beans and rice all wrapped up in a flour tortilla makes for a quick and filling meal.

Chimichangas – These are similar to burritos but are deep fried.

Tacos – If you like a crunch with your meat and cheese, a taco (or two or three) is a great meal. Just take a fried corn tortilla folded in half and fill with your choice of ingredients. Or you can use a flour tortilla and fill to make a soft taco.

Guacamole – If you like avocados, you’ll love guacamole. A delicious blend of avocados, onions, tomatoes with lime juice and other spices, it goes great with chips or on other Mexican foods.

Enchiladas – These are delicious bundles of meat and cheese wrapped in tortillas, covered with Mexican sauces and baked to perfection. Sprinkle with some good Mexican cheese and serve with sour cream for an excellent meal.

Chorizo – This is Mexican style sausage and is superb. Highly seasoned and flavoured with chillies and spices, it goes great with eggs and cheese on a flour tortilla. Add a jalapeno for extra flavour.

Tamales – These are made from masa (corn tortilla dough) and filled with meat and cheese and steamed in corn husks. A true Mexican recipe that is delicious.

Mexican Flan – A Mexican dessert recipe, flan is custard with a caramel sauce and is simply to die for.

Cinnamon Crisps – A light and airy dessert made from flour tortillas coated with vanilla, sugar and cinnamon, these make for a nice sweet end to a delicious Mexican meal.

If you’re looking for some good Mexican sauces to flavour your food, you might want to try mole. It is a dark complex sauce made with chillies, nuts and spices as well as Mexican chocolate, various fruits and vegetables and spices. Other good Mexican sauces are the traditional green and red sauces. The green sauce is a spicy blend of serrano peppers with tomatillos, onions and cilantro. The red chilli sauce is milder, flavoured with red ancho peppers, garlic, onion and an array of Mexican spices.

Mexican cuisine has a wide variety of tasty choices to suit the discerning taste. Whether you like spicy or smoky or just the freshness of great ingredients, you are sure to find a Mexican recipe that’s right for you.

About the Author:

The article is written on the topic of the world’s best Mexican foods and easy recipes that can help create a fiesta that the whole family can enjoy. This short list of Mexican”>http://www.oldelpaso.com.au”>Mexican cuisine includes burritos, fajitas, tacos and the all famous guacamole.

Article Source: ArticlesBase.com – The World’s Best Mexican Food

baked avocado dip

Avocado Cheese Dip?!?!?

I am looking for a recipe that is for an avocado cheese dip that comes served hot. I tried looking for it online but coundn’t find it. Usually it comes served at a restaurant with pita bread and i know that it is baked in a stove. So if anyone could help i wold greatly appreciate it!

I have never heard of an avocado dip thats heated. My best guess is you are looking for artichoke dip. 1/2 cup mayo, 1/2 cup sour cream, 1 cup grated parmesan or asiago cheese, 1 14oz can of artichoke hearts in water, drained and chopped, 1 clove of garlic minced, and a dash of red pepper, or red pepper flakes, Mix everything together well, put in a pie plate and cook at 350 for approx. 30 min.

Ingredients:

1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings — shoulder
midsection only — cut apart
1 carton (6 oz) frozen — avocado dip, thawed;
1 cup homemade guacamole

Method:

In a large plastic bag, mix honey, lime juice, chili powder, and soy
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,
at least 1 hour or up to a day. Lift out wings and place in a single layer
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450
degree oven 15 minutes.

Turn pieces over and continue baking until browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and chill up to 1 day; serve at room temperature or reheat in a single layer in pans in a 350 degree oven for about 10 minutes.) Put wings on a platter. Place avocado dip in a bowl set on platter with the wings.

This recipe makes 8 to 10 appetizer sized servings.

Hygiene Tips:

From the point of view of food safety, you’re taking a risk if you leave it outside the refrigerator for more than two hours. Unfortunately, bacteria  grow and multiply at temperatures between 40 degrees and 140 degrees, and they flourish at room temperature.

To avoid food borne illness, all foods of animal origin should be kept  either hotter than 140 degrees or colder than 40 degrees.  If you know you won’t be returning home directly after shopping, bring along an insulated bag or box to keep cold foods cold until you can get them into the refrigerator.

About the Author:

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.

Article Source: ArticlesBase.com – Hot Fajita Barbecue Chicken Wings With Guacamole

jalapeno avocado bisque

I’m looking for a recipe for Jalapeno Avocado Bisque. I had this soup at a restaurant tonight & it it yummy!!?

This recipe sounds heavenly!

Granny’s Jalapeno Avocado Soup

1/4 cup Butter
1/4 cup Flour
2 cup Milk
2 cup Half-and-half
1 tsp Salt
Grated rind of 1 lime
3 x Ripe avocado
1 tbl Fresh lemon juice
1/2 tsp Very finely chopped onion
1 tsp Finely chopped jalapeno
Pepper to taste
1/4 cup Cream, whipped, for garnish
1/2 tsp Chili powder, for garnish

Method :

Melt butter in top of a double boiler, add flour and blend with a wire whisk thoroughly. Add salt and lime rind, stirring until mixture thickens.
Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon juice, onion and jalapeno. Chill for several hours or overnight. Just before serving, cube the remaining avocado. Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.

avocado powder

i heard this is a good mud mask recipe, is it?

Egg, Avocado & Mud Facial Mask Recipe

It sounds okay to use, and I don’t see how it would do any harm. I’m not into my 50’s yet, so let me know how it works for you.

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

avocado heart

Would you be brave enough to eat any of these burgers?

Edit:

Actually, I’m sure they would both be okay to eat, but they both sound more like casseroles than burgers. You’d have to eat them with a spoon.

Just because you CAN add more stuff doesn’t mean you should. ?°)

Low-fat diets. High-fat diets. Eat good fats. Stay away from bad fats. There is so much information out there and it can be confusing to know what the best diet choices are. Especially when it comes to healthy versus unhealthy fats.

Most foods we eat contain fat of some kind. There are many kinds of fat including trans, saturated, unsaturated, and polyunsaturated. Are they all bad for you?

Unhealthy Fats

Trans and saturated fats are unhealthy and can raise the levels of LDL (bad cholesterol) in the body. Dietary cholesterol, while technically not a fat, is typically lumped into the fat category. Dietary cholesterol originates in animal based food sources, such as meat and poultry and is typically not as harmful to the body as trans or saturated fats.

Examples of foods rich in trans fats include:

- Foods processed in partially hydrogenated vegetable oils such as crackers, cookies, and cakes.

- Fried foods such as french fries, battered chicken, and doughnuts

Examples of foods containing saturated fat include:

- Tropical oils such as palm, kernel, shea nut, and coconut

- Animal sourced foods such as dairy products, seafood, meat, and poultry

Food derived from animal sources contains levels of both dietary cholesterol and saturated fat. Red meat contains far higher levels of both than poultry, dairy, or seafood.

Are all fats unhealthy?

No. In fact, there are fats that, in moderation, are actually healthy and provide multiple benefits to the body, especially the heart. These heart healthy fats are in foods that contain unsaturated, monounsaturated, and polyunsaturated fats.

Maintaining a diet of foods that include these types of fats and excludes trans and saturated fats will lower your cholesterol and decrease your risk of cardiovascular disease.

Good fats lower the levels of LDL (bad cholesterol) in the body. Again, moderation is the key as many food sources rich in healthy fats are also rich in calories.

Omega-3 fatty acids, a polyunsaturated fat, are especially beneficial in the control of cholesterol levels. Hence the popularity of fish and flaxseed oil supplements. They both contain high levels of omega-3 fatty acids.

Examples of foods containing healthy monounsaturated and polyunsaturated fats include:

- Canola, peanut, almond, and olive oil

- Sunflower, soy, and other vegetable oils

- Avocados, seeds, and nuts

- Peanut butter

Examples of foods rich in omega-3 fatty acids include:

- Cold water fish such as tuna, salmon, and mackerel

- Flaxseeds

- Walnuts

Make Good Fat Choices.

- Replace the use of fatty salad dressings and butter with olive oil

- Use olive or canola oil for cooking

- Skip the potato chips and cookies in favor of a handful of nuts and/or seeds

- Eat 3-4 servings of cold water fish each week

- Make sandwiches with sliced avocado instead of cheese

- Replace red meat with chicken

Although monounsaturated and polyunsaturated fats minimally affect LDL levels in the blood, they still need to be eaten in moderation. Large quantities of any fat will contain relatively high calorie levels. Make sure you maintain a diet that is rich in fruits, vegetables, and grains. Limit fats to a small percentage of your overall intake.

About the Author:

J.D. Bell is a former professional health and nutrition counselor who is now, as a first time father at age 45, is focused on his own longevity. Find out more about heart health and heart healthy supplements

Article Source: ArticlesBase.com – Heart Healthy Fats

appetizers avocado

what alcoholic drink goes well with shrimp?

I’m actually serving bloody mary shrimp as an appetizer at a wine dinner, but the drink doesn’t have to be wine. I was thinking of a avocado daiquiri, but the vodka and rum may taste weird together. Any suggestions?

Anything in a box is good for me.

Ingredients:

1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings — shoulder
midsection only — cut apart
1 carton (6 oz) frozen — avocado dip, thawed;
1 cup homemade guacamole

Method:

In a large plastic bag, mix honey, lime juice, chili powder, and soy
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,
at least 1 hour or up to a day. Lift out wings and place in a single layer
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450
degree oven 15 minutes.

Turn pieces over and continue baking until browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and chill up to 1 day; serve at room temperature or reheat in a single layer in pans in a 350 degree oven for about 10 minutes.) Put wings on a platter. Place avocado dip in a bowl set on platter with the wings.

This recipe makes 8 to 10 appetizer sized servings.

Hygiene Tips:

From the point of view of food safety, you’re taking a risk if you leave it outside the refrigerator for more than two hours. Unfortunately, bacteria  grow and multiply at temperatures between 40 degrees and 140 degrees, and they flourish at room temperature.

To avoid food borne illness, all foods of animal origin should be kept  either hotter than 140 degrees or colder than 40 degrees.  If you know you won’t be returning home directly after shopping, bring along an insulated bag or box to keep cold foods cold until you can get them into the refrigerator.

About the Author:

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.

Article Source: ArticlesBase.com – Hot Fajita Barbecue Chicken Wings With Guacamole

1 avocado guacamole recipe

how do i prepare the tomatoes?

here’s the recipe

One Roma tomato, seeded and chopped small.

One to two tablespoons of lime juice depending on your taste. It’s the lime juice that will keep it from turning brown. Another trick is to put the pit into the cut avocado as it will slow the browning process. It fools the avocado meat somehow.

Ingredients:

1/4 cup honey
2 tablespoons lime juice
2 tablespoons chili powder
2 tablespoons soy sauce
2 1/2 pounds chicken wings — shoulder
midsection only — cut apart
1 carton (6 oz) frozen — avocado dip, thawed;
1 cup homemade guacamole

Method:

In a large plastic bag, mix honey, lime juice, chili powder, and soy
sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,
at least 1 hour or up to a day. Lift out wings and place in a single layer
on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450
degree oven 15 minutes.

Turn pieces over and continue baking until browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and chill up to 1 day; serve at room temperature or reheat in a single layer in pans in a 350 degree oven for about 10 minutes.) Put wings on a platter. Place avocado dip in a bowl set on platter with the wings.

This recipe makes 8 to 10 appetizer sized servings.

Hygiene Tips:

From the point of view of food safety, you’re taking a risk if you leave it outside the refrigerator for more than two hours. Unfortunately, bacteria  grow and multiply at temperatures between 40 degrees and 140 degrees, and they flourish at room temperature.

To avoid food borne illness, all foods of animal origin should be kept  either hotter than 140 degrees or colder than 40 degrees.  If you know you won’t be returning home directly after shopping, bring along an insulated bag or box to keep cold foods cold until you can get them into the refrigerator.

About the Author:

I hope you enjoyed this tasty barbecue chicken recipe. If you would like more tantalizing recipe ideas for your next barbecue, head over to Barbecue Party for hundreds of varied and delicious barbecue chicken recipes and much more. They have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a BBQ blog that is updated daily, so don’t forget to subscribe to their feed.

Article Source: ArticlesBase.com – Hot Fajita Barbecue Chicken Wings With Guacamole

avocado cilantro

Good (not weird) Guacamole Recipe?

Does anyone know a good but simple guacamole recipe? I just smash up some avocados, add some tomatoes, salt, grate some onions, add some chili powder, and add some hot sauce. I want absolutely no cilantro, or lime/lemon juice. Does anyone know anything not to weird that i could add to make it more interesting?

Heyyy
I’m not sure what you can add to the guac, but there are amazing recipes here on this website. Just click on the titles. Hope I could help! And enjoy!
http://allrecipes.com/Recipes/Appetizers-and-Snacks/Dips-and-Spreads/Guacamole/Top.aspx
EDIT: Just take out the lime and cilantro from some of the recipes and you’ll be OK. I’m not sure why you don’t want them, maybe you’re allergic of just don’t like those ingredients, but if I were you, I would at least leave the limes/lemons for the extra zang.

When the weekend comes, you are going to want to try something new.  One of my favorite restaurants is the Cheesecake Factory. Cheesecake Factory restaurant recipes are delicious! I have been scouring the internet recently for the best Cheesecake Factory Restaurant recipes. After doing some extensive research, here are several amazing Cheesecake Factory Restaurant recipes.

Cheesecake Factory Oreo Cheesecake
Filling:
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping

Crust
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
93 spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/23 up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9. After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Cheesecake Factory Pasta Da Vinci
1(1lb)box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
1(4ounce)can sliced mushrooms, drainedor
1/2 cup rehydratedshiitake mushrooms
2 tablespoons mincedgarlic
1 cup madeira wine
1 cup heavy cream
1/2 cup sour cream
1-2 tablespoon butter

Directions
1. Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.
2. Heat oil in skillet and saute chicken, onion, mushrooms, and garlic.Remove from skillet;set aside. Add wine to same skillet and simmer over medium heat until liquid is reduced by two-thirds. Add heavy cream and sour cream and heat through.
3. Remove from heat and swirl in butter. Toss with pasta.

Cheesecake Factory Vanilla Bean Cheesecake
1 envelope plus 1 1/2 teaspoons unflavored gelatin
1/4 teaspoon salt
1/3 cup cold water
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1 1/2 cups heavy cream, whipped

1. Soften the gelatin in cold water and set aside for later use.
2. Beat the egg yolks in the top of a double boiler until light and lemon colored. Gradually beat in the sugar. Add the salt.
3. Scald the milk and gradually stir it into the egg mixture. Cook over hot, not boiling, water until thickened, stirring constantly.
4. Blend in the softened gelatin and vanilla. Chill until the mixture begins to thicken, stirring occasionally to prevent a crust from forming on the surface.
5. Fold in the whipped cream and spread cream mixture onto cheesecake.
Chill until firm.
6. Garnish with lightly sweetened whipped cream.

Cheesecake Factory Avocado Egg Rolls
2-4 servings
30 mins prep time
Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying
Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

About the Author:

Jake Kelly is passionate about restaurants and restaurant recipes! He has years of experience in reviewing restaurant food, and today he writes articles on restaurants and the best food in the industry!

Check out more Cheesecake Factory Restaurant Recipes

Also, be sure to check out more Copycat Recipes here!

Article Source: ArticlesBase.com – Top 4 Cheesecake Factory Restaurant Recipes

chili’s avocado ranch

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

For a lunch on the go, to pack for a picnic or just as a change from the typical sandwich, wraps can’t be beat. And with all of the flavored wraps now available, building the wrap of your dreams is easier than ever. Fillings as easy as peanut butter and jelly and as complicated as a club sandwich can all be made into wraps. In fact, almost any sandwich or salad you can imagine can be made more portable and a little healthier served on a tortilla instead of on bread or in a bowl. Wraps are particularly well suited to fillings that would drip out of two pieces of bread, or that tend to be soggy. The folded end keeps all of the fillings contained in your wrap instead of on your shirt or lap. This makes wraps wonderful for kids, lunches eaten in the car or really anytime that it’s just too inconvenient to eat messy food – like a first date, before a job interview or on an airplane

While a wrap is essentially a tortilla, today’s wraps have evolved far beyond the doughy flour tortillas we associate with burritos. Wraps can now be found in whole wheat, tomato basil, jalapeno, spinach, garlic herb and chipotle chili flavors in nearly every grocery stores in American, which means there is a perfect wrap for any filling you can stuff inside.

Here are some great wrap ideas for breakfast, lunch or dinner. Wrap one up today!

• Spinach wrap filled with Cajun spiced deli turkey, ½ avocado, honey mustard dressing and fresh spinach leaves.

• Whole wheat wrap spread with crunchy peanut butter, honey and banana slices.

• Garlic herb wrap filled with Chinese cabbage, cooked, shredded chicken, bean sprouts, chow mein noodles and miso dressing.

• Tomato basil wrap filled with goat cheese, ½ avocado, sprouts and black pepper.

• Garlic herb wrap spread with red pepper hummus, romaine lettuce leaves and feta cheese.

• Jalapeno wrap filled with black beans, steamed rice, shredded chicken, cheddar cheese and salsa

• Flour tortilla filled with scrambled egg, cheddar cheese and green chili or salsa

• Tomato basil wrap filled with cooked ground beef taco meat, lettuce, cheese and sour cream.

• Flour tortilla filled with cooked, breaded chicken fingers, Frank’s hot sauce and blue cheese dressing

• Spinach wrap filled with turkey, ham, lettuce and cheese, spread with mayo or ranch dressing.

• Chipotle-chili wrap filled with guacamole, deli turkey, bacon and tomatoes.

• Spinach wrap filled with lettuce and a mix of shredded cooked chicken, green grapes, cashews and mayo.

About the Author:

Want more tips on saving your waistline along with your budget? Check out The Deceptive Diet for great results!

Article Source: ArticlesBase.com – Wraps Are Great For Your Family

avocado cilantro sauce

Good (not weird) Guacamole Recipe?

Does anyone know a good but simple guacamole recipe? I just smash up some avocados, add some tomatoes, salt, grate some onions, add some chili powder, and add some hot sauce. I want absolutely no cilantro, or lime/lemon juice. Does anyone know anything not to weird that i could add to make it more interesting?

Heyyy
I’m not sure what you can add to the guac, but there are amazing recipes here on this website. Just click on the titles. Hope I could help! And enjoy!
http://allrecipes.com/Recipes/Appetizers-and-Snacks/Dips-and-Spreads/Guacamole/Top.aspx
EDIT: Just take out the lime and cilantro from some of the recipes and you’ll be OK. I’m not sure why you don’t want them, maybe you’re allergic of just don’t like those ingredients, but if I were you, I would at least leave the limes/lemons for the extra zang.

Chili is one of those great dishes that can be served in tons of different ways and goes good with many delicious side dishes. But if you’re thinking about serving chili the next time you have friends over for dinner or to watch the big game or when the weather starts getting cooler, here are some great ideas you might want to use.

Making Your Chili Even Better

Even if you already make the best chili on your block or at your tailgate parties, you could spice it up with some toppings. Of course, you’ll find some of the traditional items on the list: shredded cheeses, sour cream, oyster crackers or crumbled tortilla shells (choose the ones with a hint of lime for an nice touch), saltine crackers, or even hot sauce.

But those are a little bit basic. If you’re talking about advanced chili topping for the chili connoisseur, then you’ll want to shop around in your produce department or farmer’s market. Adding scallions, green onions, cilantro, or avocado can give your chili a little color and extra taste. A dollop of guacamole instead of sour cream (or with sour cream) can also be scrumptious, especially if you make it homemade. Jalapenos are also nice for a kick and should be added by the individual consumers of the chili – not everyone likes the spice. Red onion or salsa can be nice additions, too.

Not Just for Bowls

Chili isn’t soup so it doesn’t have to be served alone in a bowl with a spoon. Instead, get creative with how you serve this dish. You can use Fritos for dipping or pour the chili on top of a baked potato, French fries, pasta (some people even add spaghetti or macaroni pasta to their chili), rice, taco shells, hamburgers or hot dogs, cornbread, or even scrambled eggs.

Chili goes good with almost any food but make sure to account for the potential messiness. Always have extra napkins.

Great Side Dishes

When you’re serving chili, it’s definitely hearty enough to be a main dish. And while some people like to eat their chili by itself, having some complementary side dishes can enhance the dish’s flavor immensely. Cornbread is a delicious and traditional addition to chili. If you’re trying to give your meal a Tex-Mex flavor, you could make Mexican cornbread with peppers, some shredded Colby/Jack cheese, and some kernel corn or if you want to make it spicier you can cut up pieces of jalapeno to add into the cornbread mix.

Black bean and corn salad is another choice. The salad, which is served cold or at room temperature, includes black beans, cubed cheeses, roasted corn, green onions, bell peppers, picante sauce, herbs, olive oil, and a few other tasty items. You can also toss in other items you love, such as avocados.

Another idea is a Southwest Vegetable salad that includes lettuce, colorful red peppers, cucumbers, tomatoes, onion, cilantro, and some toasted pumpkin seeds. This dish has just as much color as flavor and has a very delicious flavor especially when enjoyed along with a bowl of chili.

About the Author:

Want more interesting side dishes for chili? Chili Everyway takes the mundane out of chili and presents fresh new ideas for spicing up this delicious comfort food that everyone will love.

Article Source: ArticlesBase.com – Side Dishes for Chili

avocado plates

Is a Stuffed Avocado a manly dish?

It’s manly because it is a fatty food deep fried. But very feminine as well. An avocado is not only a fruit but is similar in shape to a uterus. Stuffing an avocado is symbolical equivalent to a mother caring a child, or other unmentionable acts involving stuffing. It’s delicate and creamy and covered in sauce. The presentation looks like a giant boob. It is also a smaller portion than other Tex-Mex plates.

It’s a manly dish but only if you have girl arms.

Not only are fish healthy, they are quick and easy to prepare.  When you need a meal in a hurry, make this Crispy Tilapia in Minutes.  This entree has a Mexican flair and is topped with an avocado mixture.  For a side dish, the Quick and Easy Spanish Rice is perfect.  Bring out your colorful placemats and put a Mexican hat in the center of your table just for fun.

CRISPY TILAPIA IN MINUTES

1 1/2 lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chilies, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

Enjoy!

About the Author:

For more of my quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

Article Source: ArticlesBase.com – How to Make a Crispy Tilapia Meal in Minutes

avocado bisque

I’m looking for a recipe for Jalapeno Avocado Bisque. I had this soup at a restaurant tonight & it it yummy!!?

This recipe sounds heavenly!

Granny’s Jalapeno Avocado Soup

1/4 cup Butter
1/4 cup Flour
2 cup Milk
2 cup Half-and-half
1 tsp Salt
Grated rind of 1 lime
3 x Ripe avocado
1 tbl Fresh lemon juice
1/2 tsp Very finely chopped onion
1 tsp Finely chopped jalapeno
Pepper to taste
1/4 cup Cream, whipped, for garnish
1/2 tsp Chili powder, for garnish

Method :

Melt butter in top of a double boiler, add flour and blend with a wire whisk thoroughly. Add salt and lime rind, stirring until mixture thickens.
Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon juice, onion and jalapeno. Chill for several hours or overnight. Just before serving, cube the remaining avocado. Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.

Along Jamaica’s coast, nearing the border of St Ann and St Mary, visitors can indulge in Mediterranean cuisine, the Italian way of course.

Operating for 12 years, Toscanini is a secret among few, but a treasured restaurant item among major diners. Sibling owners, Lella and P.G Ricci, keeps the cuisine as authentic as possible, but incorporating fresh Jamaican products such as fresh local fish, live lobster, fresh vegetables and herbs which are cultivated locally. The ever-changing menu is among the best assets of the restaurant, complimenting the cuisine prepared by the loyal chef PG.

This makes the dining experience all the more memorable, its mind blowing.

Instead of a typical menu card, a black board, updated daily with the dishes is the personal responsibility of host Lella who goes through each option with her guests. Menu chosen, and set aside for preparations, guests sip pre dinner cocktails and nibble on freshly baked focaccia bread, enjoy lively conversation, and the ever cool of the open air or seize opportunity to visit the Harmony Hall Gallery decked with the finest of Jamaica’s art and craft upstairs.

Traditionally Northern Italian cuisine from areas such as Parma where the Riccis hail from is traditionally rich with heavy sauces made of butter and cream. In fact it is the exact source for the healthiest cheeses in the world which is Parmigiano Reggiano, popularly known as parmesan.

The Ricci’s, however have tailored their menu to utilise more olive oil, as is common to southern Italy which has a hot temperature to match Jamaica’s tropical weather. The traditional 10 courses are now tailored to three courses at the Toscanini’s as she says in keeping with changes worldwide. No one has time to prepare all those dishes anymore she says, and such 10 courses are only reserved for special occasions such as on Easter or Christmas in these modern times.

At the Toscanini, however, ordering an antipasto (starter), primi piatti, (main course) which is kept original Italian is just as filling. Antipasto can be the assorted pork cold cuts which include prosciutto ham, salame, mortadella served with olives and sundried tomatoes or caprese salad of fresh buffalo mozzarella or chunks of parmesan cheese. There is also the fresh super vitamin protein salad of mixed baby greens and arugula lettuce topped with avocado pear, roasted beetroot, fresh broad beans cooked with extra virgin olive oil and rosemary topped with gruyere. Or the antipasto could be seafood as a Spicy Saute’ Shrimp or a Fresh Vegetable Bisque.

The pasta variations include daily homemade fettuccine All’Ortolana with fresh roasted vegetables or Pappardelle with fresh local lobster in a creamy parmesan scallion sauce. Other main courses are the freshest local fish, Mahi Mahi, Red Snapper, Grouper or Amber Jack all off the bone, served with “Acqua Pazza” sauce, a roasted tomato fish reduction sauce made with wine, fresh herbs and scotch bonnet. There is also Chicken Mediterranean, which is a breast of chicken stuffed with mozzarella, homemade pesto and sundried tomatoes, cooked in a basil and wine sauce.

Desserts include Swiss Chocolate profiteroles, homemade choux pastry puffs filled with Chantilly fresh cream or a Lemongrass Panna Cotta served with local blackberries prepared as compote or with fresh pineapple.

Succinctly summarising, Lella says that dining in Italy is not just for the purpose of nourishing the body while filling the stomach, but it is also the major social event of the day. She therefore recreates the atmosphere to be relaxed and enjoyable at the Toscanini’s. Complimenting the old plantation house at Harmony Hall with the beautiful lattice wooden staircase, cupola, and old stone masonry architecture, the table settings veer away from the traditional red, white and green to blend with the natural setting of semi alfresco eating and the lush gardens.

Toscanini’s colours are associated with food; the tables are set in fine damask linen in bitter chocolate brown, pale lime and butter scotch she maintains. Each table is decorated by fine flat ware, stem ware and crystal.

Good ambience, clean crisp fresh air, personal attention, well kept tables and a fine spread just beside the garden makes a good compliment to the display of Jamaica’s art and craft always showing in the Gallery of the Harmony Hall, also situated on the old pimento plantation telling enough tales of Jamaica’s history.

You won’t regret joining the many Italians voting this restaurant as among the best in offering authentic Italian cuisine, and at reasonable prices.

This article caters to those looking for a good blend of culture and cuisine while visiting the tropical Caribbean.

About the Author:

Anthea McGibbon is a critic on all creative expressions. www.antheamcgibbon.com.

Article Source: ArticlesBase.com – Toscanini offers fine Italian dining along Jamaica’s coast

avocado tilapia recipe

Not only are fish healthy, they are quick and easy to prepare.  When you need a meal in a hurry, make this Crispy Tilapia in Minutes.  This entree has a Mexican flair and is topped with an avocado mixture.  For a side dish, the Quick and Easy Spanish Rice is perfect.  Bring out your colorful placemats and put a Mexican hat in the center of your table just for fun.

CRISPY TILAPIA IN MINUTES

1 1/2 lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chilies, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

Enjoy!

About the Author:

For more of my quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

Article Source: ArticlesBase.com – How to Make a Crispy Tilapia Meal in Minutes

Not only are fish healthy, they are quick and easy to prepare.  When you need a meal in a hurry, make this Crispy Tilapia in Minutes.  This entree has a Mexican flair and is topped with an avocado mixture.  For a side dish, the Quick and Easy Spanish Rice is perfect.  Bring out your colorful placemats and put a Mexican hat in the center of your table just for fun.

CRISPY TILAPIA IN MINUTES

1 1/2 lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chilies, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

Enjoy!

About the Author:

For more of my quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

Article Source: ArticlesBase.com – How to Make a Crispy Tilapia Meal in Minutes

chicken avocado

Can anyone tell me what winter lunch recipe i can make out of any of these ingredients?

I have avocado, chicken, tuna, lentils, sweetcorn, salad, bread, tortilla, tomatoes, mushrooms, eggs
I don’t want to use them all but i need a good winter lunch recipe. thanks

Chicken Avocado Panini…
Grilled Chicken top with avocado,tomato and lettuce.Your choice of dressing.Ranch,mayo etc.Grill.
Serve with homemade tortilla chips made from your tortillas.
Add a small lettuce salad or a cup of nice warm soup.

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

avocado mexican dip

H ow do u know when a Mexican Avocado is ripe?

How do you know when a Mexican Avocado is ripe? I got one that is a pretty lime green. I want to make homemade Avocado dip or is it “Guacamole” ?

Above recommendations on determining ripeness are spot on. It’s all about firmness; color is much less relevant.

I would like to note here that Hass avocados have better flavor–every single person I’ve ever asked has agreed–so I would recommend trying to buy one of those rather than a Mexican avocado next time. Good luck!

Not only are fish healthy, they are quick and easy to prepare.  When you need a meal in a hurry, make this Crispy Tilapia in Minutes.  This entree has a Mexican flair and is topped with an avocado mixture.  For a side dish, the Quick and Easy Spanish Rice is perfect.  Bring out your colorful placemats and put a Mexican hat in the center of your table just for fun.

CRISPY TILAPIA IN MINUTES

1 1/2 lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chilies, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

Enjoy!

About the Author:

For more of my quick and easy recipes visit my blog at http://grandmasquickfixrecipes.blogspot.com

Article Source: ArticlesBase.com – How to Make a Crispy Tilapia Meal in Minutes

cooking avocado recipes

How do you prepare avocados?

for guacamole? The recipe says to mash the avacado with a fork until almost smooth or until desired consistency, but do I peel it and cut it first? Or do I just peel it? Oh, and the recipe is:

Cut it in half, take out the seed and squeeze the “meat” into your bowl. It should come out easily if the avocado is ripe.

In our effort to get healthier, eat better, and watch our waistline, we often take drastic measures like cutting all sweets out of our diet. And those diets rarely last because we feel deprived. So rather than going completely drastic, here is a question I ask you to consider: Why not try small changes that you can live with? So instead of cutting all sweets out of your diet, why not replace the typical sweets you eat with a dessert that is healthier and that you can feel good about? And what tastier way to help you get that daily intake of veggies than through dessert? Here are a couple of recipes to help you in your urge to get healthy but not feel deprived.

Zucchini Crisp

5 cups sliced zucchini, peeled and seeded

1/3 cup sugar

1 teaspoon cinnamon

1/4 cup lemon juice

3/4 cup water

Combine all of the above ingredients in a large saucepan. Cook the mixture until it starts to boil. Then boil the mixture for 15 to 20 minutes. Put the mixture in an 8- or 9-inch square pan.

Topping:

6 tablespoons butter, softened

1 cup flour

1/2 teaspoon salt

1/2 cup brown sugar

1 teaspoon baking powder

In a small bowl, combine the flour, salt, brown sugar, and baking powder. Mix well. Cut the flour into the mixture and combine until it is crumbly. Sprinkle the topping evenly over the zucchini mixture. Bake in a 350 degree oven for 40 to 45 minutes.

Avocado Pie

1 (3-ounce) package lime or lemon-lime jello

1/4 teaspoon salt

1 can (8-ounce) crushed pineapple

1 medium avocado

1 cup boiling water

2 tablespoons lime juice

1 package (3-ounce) cream cheese

1 cup whipped cream

9-inch graham cracker pie crust

In a large bowl, put the jello, salt, and boiling water. Stir the mixture until the jello is dissolved. Drain the pineapple juice into a measuring cup. Add the lime juice to it. Add enough cold water to make the mixture equal 3/4 cup. Add this mixture to the jello mixture. Put the jello mixture in the refrigerator until it is very thick. While that is cooling, peel and half the avocado. Cut up half of the avocado into small pieces. In a small bowl, mash the other half of the avocado until it is smooth. Add the cream cheese to the mashed avocado and mix until well blended. Add the cream cheese mixture, avocado pieces, pineapple, and whipped cream to the jello mixture. Mix well and put into the pie crust. Refrigerate until the mixture is firm.

About the Author:

With a passion for baking and story telling, Jill Seader shares baking recipes and stories at YourBakingStory.com. Come enjoy the stories and recipes or get some recipe scrapbooking supplies to create your own baking story. Happy Baking!

Article Source: ArticlesBase.com – Dessert Recipes – With Vegetables Please

avocado ripen fast

How do i get avocados ripe and soft?

I just bought a few avocados and i want to use two of them tomorrow to make guacemole. To make guacemole i need two soft avocados and the ones i just bought today are quite hard. Does anyone know how to make avocados soften faster? Like ripen faster?

put them in a paper bag and put them in a dark place like a cupboard. i don’t know if they will be ripe enough by tomorrow, but it will help ripen them faster

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe

ripen cut avocado

Help with avocado?

Please help. My wife has foolishly cut an avocado and discovered that it’s not ripe. She has naturally blamed me for some reason. Can a cut avocado be ripened. Help!!!!

Yes, just push the 2 sides together, cover with clingfilm and put on a window seal.
It will ripen in a few days.
If the flesh looks a little black where it is cut, just slice it off and you’re good to go

Looking for a delicious and healthy summer recipe? You are going to love this. My inspiration for making this salad came after eating a very similar dish at a popular restaurant that I frequently visit. Actually, this is something my Wife and I like to do every once in a while. After we eat a dish that we are particularly fond of, we like to go home and try and re-create the recipe without knowing the ingredients. Try it… It’s a fun way to see just how sensitive those taste buds really are….

FARMERS MARKET

I am fortunate enough to have a wonderful farmers market not too far from my home. There is just something special about shopping for produce in a farmers market. The variety and quality of the produce found in my local farmers market is far superior to the boring old supermarket. I know I am getting as close to organic as possible when I shop there, so if you have one near you, I highly recommend you visit and see what they have to offer. Usually the folks there are very helpful and knowledgeable about their products so don’t be afraid to ask questions.

INGREDIENTS

Here are the ingredients you will need to make this wonderful salad:

- 1 Pound of Chicken Cutlets Grilled and Cut Into Strips – I like to use the thin sliced chicken as it cooks really fast and is easy to cut into strips.

- Southwestern Spice Rub:

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon dried oregano

- 8 Ounces of Mixed Salad Greens – I like to use a mix of Baby Romaine, Radicchio and Tango. If you can’t find fresh greens, I recommend buying a bag of Fresh Express brand mixed salad greens. I have sampled a handful of salad brands and Fresh Express is by far the best in my opinion. The vegetable are always fresh, crisp and delicious. Everything is pre-washed and there are no preservatives.

2 Ripe Avocados Cut Into Small Chunks – It is very important that you choose ripened avocados. When looking for ripe avocados, do not choose them based on color. The best way to determine if they are ripe is by the squeeze test. Ripe avocados will have a firm flesh but will give slightly when squeezed. Unripened avocados are hard and will not give. You should be able to tell the difference. It may take a bit of practice though. If you are unsure, ask for help. A ripe avocado should slice like butter.

1 Large Green Bell Pepper Cut Into Squares

2 Ears of Roasted Corn (Instructions Below)

Half of a Red Onion Sliced

A Healthy Bunch of Fresh Cilantro Chopped

1/2 Cup of Shredded Cheddar Cheese

Ranch Dressing

DIRECTIONS

Step 1 – Soak the Corn, husks and all, in cold water for 30 minutes.

Step 2 – While corn is soaking, prepare the chicken cutlets. Lightly coat the chicken with olive oil and sprinkle some southwestern spice rub on both sides. Rub the spices into the chicken. Refrigerate and allow the chicken to marinate while the corn is soaking.

Step 3 – After corn is done soaking, preheat the oven to 350 degrees fahrenheit. Place corn directly on oven rack and roast for approximately 30 minutes or until the corn is relatively soft. Remove from oven and let the corn cool.

Step 4 – Preheat indoor or outdoor grill. Get the grill nice and hot. Grill chicken cutlets for about 2 minutes on each side, or until done. Remove from grill and allow to cool.

Step 5 – While the chicken and corn is cooling, add the remaining ingredients into a large bowl.

Step 6 – Remove corn from cob. Hold corn upright over a cutting board. Using a knife, gently cut the corn from the cob in a downward motion. Be careful!

Step 7 – Slice the chicken into thin strips.

Step 8 – Add the corn and chicken to the bowl with the rest of the ingredients.

Step 9 – Add the ranch dressing and toss the salad. The amount of ranch dressing you add is really up to you. It depends on your personal preference. I like to add about 1/4 cup.

Your done! Serve and enjoy!

About the Author:

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit today for more free cooking recipes like this.

Article Source: ArticlesBase.com – Grilled Southwestern Chicken Salad Recipe