avocado recipes guacamole

Avocado recipe that isn’t salad or guacamole?

I have 10 medium avocados which will ripen at the same time. I’d like to make something creative with them other than a guac, with a salad or as a condiment to a main course.

Using half of an avocado for a salad bowl, fill with your own version of shrimp salad. One half avocado with shrimp salad served on lettuce is basically one serving.

Always great in a sandwich or wrap with tuna, chicken, turkey or shrimp.

Stuffed Avocado Chicken with a light breading of macadamia nuts. Fry and finish cooking in oven.

Chipotle Avocado Corn Chowder

Ingredients
2 1/2 cups organic plain soy milk
2 1/2 cups frozen organic white and/or yellow corn, defrosted
1/4 cup organic silken tofu
1 large ripe avocado, peeled and diced
3-4 canned chipotle peppers, drained and rinsed
1/4 teaspoon sea salt
black pepper to taste

Directions:

Combine the soymilk, tofu, peppers, 2 cups of the corn, and 3/4 of the avocado, salt, and pepper in a blender or food processor. Puree until smooth. Add the remaining corn and avocado. Pour into a pot and heat until warm throughout.

Avocado Shrimp Bisque

INGREDIENTS
3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Pasta with Avocado and Tomato

Ingredients
1/2 package spaghetti
2 fresh tomatoes, cut up in cubes
1 avocado, cut up in cubes
3 garlic cloves, minced
1/4 cup olive oil
parmesan cheese, optional

Directions:

Cook pasta as directed and drain. Place all ingredients in a bowl and stir. Serve.

Serves: 3 or 4

Pasta with Avocado and Pecans

500 g large shell pasta
2 tablespoons olive oil
2 garlic cloves, chopped
1 red chile, deseeded and finely chopped
3 sprigs fresh rosemary, leaves only
1 large red capsicum, cut into chunks
1 large avocado, chopped
1 cup pecans, chopped
salt & fresh ground pepper

Directions
1. Cook pasta until just tender. Drain.
2. Heat 1 tbs oil in large pan.
3. Add garlic, chilli, rosemary and capsicum. Cook 3 minutes.
4. Add cooked pasta, avocado, pecans and remaining oil.
5. Toss to combine.
6. Season and serve immediately.

Shrimp and Garlic

INGREDIENTS (Nutrition)
2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado – peeled, pitted and diced
salt and pepper to taste
1/2 cup olive oil
chili pepper flakes

DIRECTIONS
Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Palta con Crema de Salmon

4 ripe avocados
2 tbsp. lemon juice
4 oz. cooked or smoked salmon, cut in small pieces
1 green pepper, seeded and chopped
2 tbsp. mayonnaise
1 dash Tabasco sauce
Salt and pepper
3/4 cup heavy cream
Lettuce leaves and toasts to serve

Directions:
Cut the avocados in half and remove seed. Scoop out the flesh and mash with the lemon juice. Reserve empty skins. Add the salmon, green pepper, mayonnaise, Tabasco sauce, salt and pepper to mashed avocados. Mix well.

In a bowl, lightly whip the cream and fold into the mixture. Fill the avocado skins with the mixture and refrigerate. Serve with lettuce leaves and toasts.

Salmon con Salsa de Aguacate

4 Medium Salmon Steak
1 Small Onion — sliced
Pepper — to taste
3/4 Cup Dry Red Wine
1 Large Avocado
2 Medium Green Onion — chopped
1/2 Cup Sour Cream
1 Tablespoon Lemon Juice
2 Teaspoons Dry Sherry
1/2 Teaspoon Cayenne
Salt And Pepper — to taste
1 Lemon Lemon Wedges

Directions Place steaks in large pan, add onion, pepper and wine. Add water to cover, cover, simmer for 10 minutes or until fish is flaky and done. Peel and mash avocado. Add remaining ingredients and beat until creamy. Do not puree in food processor or it will become mush. Spoon over fish and garnish with lemon.

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