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Posts Tagged ‘Avocado’

Bacon Guacamole

To me, guacamole is a pretty perfect food, nearly impossible to improve upon.

Except you know what improves everything?

Bacon.

BACON GUACAMOLE

What you need:

4 slices excellent-quality bacon

3 very ripe avocados

1 small tomato, finely chopped (pulp and seeds removed)

1 handful fresh cilantro, roughly chopped

1 small onion, finely chopped

About 1 1/2 tsp fresh lime juice

Salt

Olive oil

What you do:

1. Cook the bacon in a skillet until crispy; drain on paper towels. When cool, crumble into small pieces.

2. In a large bowl, roughly mash avocados and drizzle in just a touch of olive oil.

3. Add the tomato, cilantro, onion, lime juice, and crumbled bacon, and mix well.

4. Add salt to taste.



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July 11th, 2012 | Eat | 2 Comments »

Zero-Hassle Chicken Wraps

This is so easy.

It’s what I do when I have absolutely no energy to deal with dinner and can’t even be bothered to boil water for pasta or roast up a chicken (which in itself is a seriously easy thing; if you don’t believe me, give this a read).

 

ZERO-HASSLE CHICKEN WRAPS

1. Shred 1/2 rotisserie chicken (reserve the other half for the next night, as you’ll likely have leftovers of all the other ingredients).

2. Saute 1 sliced green pepper and 1 sliced yellow onion in olive oil with a dash of garlic powder (or a couple of minced garlic cloves) until tender.

3. In a large bowl, combine 2 cups cooked rice, 1 can rinsed black beans, and 3 tbsp sliced green onion. Add 1 tbsp olive oil and a dash of salt; mix well. (This can be served as a side dish, or as another delicious thing to put in the tortillas.)

4. Serve by placing shredded chicken, onion/pepper combo, rice/beans combo, sliced avocado, grated cheddar cheese, and some sour cream alongside warmed flour tortillas and letting everyone serve themselves.



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February 21st, 2012 | Eat | 1 Comment »

Eat This Now, I Mean It: Grilled Cheese with Bacon & Avocado

Ever since I had my first for-real grilled cheese experience a little over two years ago (not a joke; I went twenty-eight years before discovering the wonder that is melted cheese on toasted bread; and to answer your question, no, not even as a kid – my mother is an alien who doesn’t like cheese and never really kept any in the house), I’ve been sorta obsessed with them. I’m generally of the opinion that simplicity is key when it comes to food like this – give me Kraft Singles and Wonder Bread, and I am a happy lady – but sometimes the addition of things like bacon and avocado makes a dish just worlds better.

Oh, who am I kidding with that “sometimes” jazz?

Bacon and avocado always make a dish worlds better. Even (especially?) chocolate ice cream: bacon and avocado make that stuff better, too. (Try it.)

A little discovery I made last night: rather than spreading butter (or mayo) directly onto the outsides of the bread, which is both messy and a pain when you’ve forgotten to bring your butter to room temperature and it’s all hard and unspreadable, just pop a big dollop of it in a heated pan and let it get foamy before adding the sandwich. When you’re ready to flip the bread, just balance it on your spatula for a moment and let a little more butter melt in the pan before frying the other side.

Oh, and use really good bacon. Like, really good. Expensive. It’s worth it.

(I know, it doesn’t look like there’s bacon in there. That’s because there isn’t. I used up all our bacon in last night’s grilled cheeses, and then devoured them like a crazed velociraptor before I could even take a photo, so what’s pictured above is today’s sadly baconless lunchtime replica.)

Click here for more perfect-grilled-cheese tips.



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January 6th, 2012 | Eat | 9 Comments »

Hangover Helper / New Year’s Breakfast

Every year, we spend New Year’s Day on the couch, wrapped up in blankets and watching extremely bad movies while eating things like oeufs en cocotte (eggs baked in cream). Why baked eggs? Two of those and a little hair of the dog in screwdriver form (it’s a holiday, shush) make for an excellent hangover cure.

And this year…oh, this year we’re adding avocado to the mix.

I spotted this “recipe” (if you can call it that; it’s so easy) a couple of days ago on Tumblr, and immediately picked up some enormous avocados so that I could make it for lunch. All it really is is a very thick slice of avocado with a fried egg in the middle, but for New Year’s breakfast, I’m going to try adding a little cream and putting these in the oven (basically, making oeufs en cocotte with avocado slices taking the place of ramekins). Or maybe baking the eggs in ramekins and then transferring them into the hollowed-out avocados to serve. Not sure yet, but stay tuned. I think it’ll be a good one.

But in the meantime, here’s what I made yesterday:

AVOCADO & EGGS

1. Take a thick slice of avocado (leave the skin on) and remove the nut, hollowing a little extra room into the space left in the middle (I used a shot glass as a kind of cookie cutter).

2. Place the avocado slice in a lightly oiled pan over medium-low heat.

3. Crack in an egg, cover, and let cook for a couple of minutes. I found that the egg was still a bit too runny for my taste at this point, so I flipped the avocado slice using a spatula and let it cook another minute on the other side. And because my avocado was truly enormous, I added a second egg that I fried up separately to the top.

4. Finish by seasoning as you like – I just used salt, but pepper and hot sauce would probably be popular, as well.

Growl.



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December 16th, 2011 | Eat | 4 Comments »