Tag Archives: avacado

Avocado, Tomato & Mozzarella Salad

You know how sometimes people think hot girls are automatically stupid? Like there’s no way that something can look that good on the outside and not be either dumb or awful on the inside? Well, I think this salad is that hot girl. And this one actually reads Dostoyevsky for fun and got a perfect score on her ACT.
(Incidentally, I would hate that chick.)

What I’m sayin’ is there’s substance here as well as pretty. The avocado and cheese are rich, the tomatoes are juicy and tangy, and the croutons give you the perfect amount of crunch. Dress all that up in Balsamic and drive it around town in your new convertible? It will be like Weird Science in here. And everybody wants that. (Minus Chet.)

Balsamic Vinaigrette:
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tsp honey
3/4 cup olive oil
juice of half a lemon
salt to taste

  1. Mix all ingredients except oil.
  2. Slowly add oil while constantly whisking until it emulsifies.

Salad:
4 tomatoes, chopped
2 orange tomatoes, chopped
2 yellow tomatoes, chopped
1 ripe avocado, chopped
1.5 cups of diced mozzarella
1 cup of fresh croutons
salt to taste
1 tbsp mint or basil (optional)

  1. Mix together and toss in dressing.
  2. Eat and bask in the afterglow.
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Filed under Appetizers, Fruit, Salad, Salad dressings, Side dishes, Veggies

Runyan’s Green Posole

Proving every day that she is a woman after my own heart, Runyan informs me she too thinks soup is the cat’s pajamas. This is her fave.

From Runyan: A requisite of my current recipe repertoire is that I eat whatever-dish-it-is at least three times a week. Living alone, being poor, and ultimately being too lazy to go to the grocery store more than once every 10 days makes this a necessity. While this is not authentic posole, it’s tasty nonetheless. Here yar:

2-3 poblano peppers
5-6 tomatillos (both of these items depend on size, aim for medium I suppose)
5 cloves garlic
2 medium onions (one cut into large pieces, one chopped into smaller pieces)
1 carrot
2 chicken breasts (I prefer on the bone)
1 large can hominy (Could definitely find this in that mexican market you mentioned in your post but I find it at Whole Foods)
1-2 of those boxes of stock (Wish I made my own but alas…)
bunch of cilantro
cumin
cayenne or other chili
radishes
avocado
tortilla chips

  1. Preheat the oven to 350.
  2. Coat the chicken with some olive oil, LOTS of salt and pepper and put in the oven to roast for roughly 20 minutes.  (You can also just buy one of those rotisserie chickens if you’re feeling lazy.)
  3. When cooked, shred up chicken and set aside.
  4. Crank up the oven to 450.  Do the same olive oil, S&P routine with the poblanos, tomatillos (after removing  papery skin, natch), garlic, and onion.  Put on a sheet pan and put in the oven to roast until the veggies start getting a little brown. Once brown remove them, let them cool, and blend them up in a blender.  Set aside.
  5. Heat some oil in your soup pot, add other onion, sliced carrot, cumin, cayenne (or actual chili) and cook for 10-15 mins over medium high heat.
  6. Add the blended, roasted veggies and cook an additional 10-15 minutes.
  7. Add stock (at least 1.5 boxes, maybe more).  Add drained, rinsed posole.  Bring to simmer/low boil.  Add chicken and simmer until warm.
  8. Garnish with cilantro, thinly slided radish, sliced avocado and/or tortilla chips.  (To me, cheese gets in the way here but knock yourself out.)

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Filed under Chicken, Comfort food, Mexican food, Soups

Grade A Guacamole

After trying many guac recipes, finally found the winner. Some of the ingredients are surprising, but it’s well worth it.

2  tomatillos
1/3  cup chopped onion
1/3  cup chopped plum tomato
3  tablespoons chopped fresh cilantro
juice from 1 lime
3/4  teaspoon  salt
3  ripe peeled avocados, seeded and coarsely mashed
1.5  jalapeño peppers, seeded and finely chopped
1  garlic clove, minced

  1. Peel papery husk from tomatillos. Wash, core, and finely chop.
  2. Combine tomatillos, onion, and remaining ingredients. Stir well.

If you want to go the extra mile and make your own chips, these go perfectly with the guac.

8  (6-inch) corn tortillas
Cooking spray
1/2  teaspoon  salt
1/2  teaspoon  Chipotle chile powder (such as McCormick)

  1. Cut each tortilla into 8 wedges and arrange in a single layer on 2 baking sheets coated with cooking spray.
  2. Sprinkle wedges with 1/2 teaspoon salt and chile powder.
  3. Lightly coat wedges with cooking spray.
  4. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.

This recipe is modified from MyRecipes.com.

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Filed under Appetizers, Dips, Mexican food, Party food