Tag Archives: avocado recipes

Spicy Shrimp Tacos with Red Cabbage Slaw

Here is a delicious, quick and oh yes, healthy meal – Spicy Shrimp Tacos with Red Cabbage Slaw. It’s great to serve family style for ease. It also makes a great meal for guests since it can be prepared quickly and most of it in advance. This is one of my favorite go to summer dishes, because it’s light , easy and cool but of course it’s great all year round !

From by the bay, wishing you spicy taco food memories!

Maryann

 

Spicy Shrimp Tacos with Red Cabbage Slaw

Serves 4

Red Cabbage Slaw

  • 1 pound shredded red cabbage slaw, approx. 4 cups
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tablespoon olive oil
  • 1 tablespoon granulated white sugar
  • fine sea salt
  • fresh ground black pepper

Avocado Sauce

  • 1 Haas avocado, flesh scooped out
  • 1/2 cup sour cream
  • 1 lime juiced
  • fine sea salt, to taste

Spicy Shrimp Taco

  • 1 pound shrimp, cleaned and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon ancho chile
  • 8 soft corn tortillas
  • 8 lime wedges
  • optional: to garnish cilantro leaves and jalepeno chili sliced in very thin sliced rounds

Directions

To make the Red Cabbage Slaw

In a medium bowl add the lime juice, orange juice, olive oil and sugar. Whisk together until sugar is dissolved. Add the red cabbage to the bowl and mix until cabbage is coated with the dressing. Add salt and pepper to taste. Let sit in the refrigerator covered for approximately 4 hours before serving.

To make the Avocado Sauce

In a small food processor or blender add the avocado, lime juice, sour cream and salt. Blend until smooth. Place in a covered container and place in the refrigerator until ready to use.

To make the Spicy Shrimp Taco

Heat a grill pan until hot, add the shrimp and grill approximately 2 to 3 minutes per side or until the shrimp turn opaque. Warm soft tortillas in the microwave for a minute. To serve, place the shrimp, slaw, avocado sauce along with garnishes of lime, cilantro and jalapeno on platters and allow guests to make their own tacos.

Turkey Cobb Salad with Cranberry Vinaigrette

Here is a perfect use of your leftover turkey and cranberry sauce by making a cobb salad. This salad uses layers of flavor – starting with cubes of turkey meat, tomatoes, avocado, blue cheese, bacon, boiled eggs and lots of fresh lettuce. I use some leftover cranberry sauce to make the perfect vinaigrette – that is both slightly sweet and acidic at the same time. The best part is this meal is light and healthy after the excesses of Thanksgiving Day. Look forward to this meal the day after Thanksgiving – there is nothing leftover about it!

From by the bay, wishing you turkey leftover food memories!

Maryann

blog turk cobb

Turkey Cobb Salad with Cranberry Vinaigrette

Ingredients

  • 8 cups of you favorite assorted greens, such as romaine, boston, baby lettuce leaves
  • 4 slices of lean bacon, chopped fine
  • 2 ripe avocados (preferably California)
  • 2 cups diced turkey
  • 1 tomato, seeded and chopped fine
  • 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons leftover cranberry sauce
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 2/3 cup olive oil
  • 1/2 cup finely grated Roquefort

Directions

In a large salad bowl toss together assorted greens. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the turkey, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, cranberry sauce and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

Chicken and Avocado Mayonnaise Sandwich

 

I am one of those cooks who hates to waste food. In fact, some of my favorite recipes are the result of leftovers or ingredients that are it the kitchen waiting to be used or they might next be in the trash. That’s how the avocado mayonnaise recipe came about, with my single avocado just ripe in my vegetable basket and calling out to be used before it’s too late.  The avocado mixed with just a touch of mayonnaise, some lime juice and jalapeno pepper resulted in the luscious dressing that was delicious all on it’s own.  The sandwich has a similar story, I had chicken cutlets let over from the previous night’s dinner and needed to figure out a way to use the leftover cutlets in a completely different way. Both recipes are so delicious and worth planning as a meal.
From by the bay, wishing you luscious green food memories!
Maryann
blog avocado mayo
Avocado Mayonnaise

Ingredients
1 Haas Avocado
2 tablespoons store bought mayonnaise
1 tablespoon lime juice
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon jalapeno pepper, chopped
Directions
Place all of the ingredients into a food processor and mix until smooth. Refrigerate in a air tight container until ready to use.
blog avocado mayo sandwich
Chicken and Avocado Sandwich
Serves 1
Ingredients
1 Breaded/Cooked Chicken Cutlet
1 Ciabatta roll
1 teaspoon olive oil
2 tablespoons avocado mayonnaise ( see recipe)
1 slice of white cheddar cheese
1/4 cup fresh baby arugula leaves
Directions

Preheat oven to 400 degrees F. Cut ciabatta roll in half. Place each half on a  baking sheet and brush the open sides with olive oil. Bake for approximately 5 minutes until roll starts to brown. Remove from oven the bottom of the roll. Place the cheese on the remaining side and place back into the oven for another 2-3 minutes until the cheese starts to melt. While melting the cheese assemble the sandwich. On the toasted bottom place the arugula leaves, top with chicken cutlet and spread the avocado mayonnaise on top of the chicken. Remove the bread with melted cheese and top the sandwich. Cut in half and serve immediately.

Creamy Cilantro Avocado Soup

blog avocado soup

Creamy Cilantro Avocado Soup

Serves 6

4 Avocados

4 tablespoons scallions, chopped

4 tablespoons fresh cilantro, chopped

1 tablespoon jalapeno, seeded and chopped

4 cups chicken broth

½ cup heavy cream

4 tablespoons fresh lime juice

1 tablespoon fine sea salt

2 tablespoons olive oil

Cilantro to garnish

Directions

Halve avocado, remove pit and scoop out the flesh into a food processor using a spoon. Pulse until the avocado is chopped. Next add the scallions, cilantro, jalapeno, lime zest , lime juice and salt . Pulse again. Slowly, add the chicken broth, heavy cream and olive oil pulsing to combine. Remove from processor and place in bowl. Refrigerate the soup for at least two hours. Serve in glasses, drizzle with olive oil and garnish with cilantro leaves.

Basic Guacamole

Wondering what to make for your Super Bowl Sunday crowd??  I’ve pulled together some of my favorite recipes for entertaining a crowd – start with guacomole, salsa and jalapeno hummus all served with corn chips. Next serve up some great Memphis style ribs baked in the oven along with this great cilantro coleslaw.  Finally, your winning touchdown will be these butterscotch cranberry and oatmeal cookies. Have fun!

From by the bay keeping score with some of the best food memories!
Maryann
 
blog guacamole1
Basic Guacamole
Serves 6

3 Haas avocados, ripe
3 tablespoons lime juice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 teaspoon sea salt

In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.

Make it Classic:
To the base recipe add 1 teaspoon jalapeno pepper, chopped.

Make it Red:
To the base recipe add 1 teaspoon jalapeno pepper, chopped and 1/4 cup chopped sun dried tomato

Make it Greek:
Make the base recipe but replace the cilantro with chopped mint and add 1/4 cup crumbled feta cheese.

Make it Blue:
Make the base recipe but instead of cilantro add 1/4 cup sour cream and 1/4 cup crumbled blue cheese.

 

Guacamole Days

It’s been a long winter here in the northeast which has moved into a pretty cold spring, but never the less summer is heading our way. Each year I select a weekend in May, usually two weeks before memorial day, which is designated the kickoff of the summer season, regardless of temperature. The deck furniture and accessories are out, the pool is just open and it’s time to dine out of doors. As I invite my guests the first question after accepting the invitation is : what are you making ? The second question is : are you making guacamole? I don’t know what it is about summer and guacamole but it’s the perfect starter for sitting on the deck watching the boats go by and sipping a lovely cocktail.
From by the bay wishing you great food memories!
Maryann
blog guacamole1

 

Here are a few quick tips for making the perfect guacamole:
1. Make it Ripe! Always use ripe avocados, I prefer  Haas. When selecting your avocado it is important that they are ripe, so that you can mash them easily. When you select your avocado test it for ripeness by squeezing the bulbous end of the avocado to make sure it yields to the touch. When you cut the avocado, do so length wise. The pit will be on one side, Take the point of the knife and place into the pit carefully. The pit should pull out of a ripe avocado easily. Once you discard the pit, scoop out the flesh with with a spoon into a bowl.
2. Make it Green! As soon as you put the avocado into the bowl, squeeze lime juice onto the avocado flesh, it will prevent the avocado from turning brown.
3. Make it Chunky! I prefer guacamole with some texture so when mashing your avocado along with your ingredients don’t over do it. I like to use a fork for mashing.
4. Make it Last Minute! Make you’re guacamole close to when you are planning to serve. I am a big fan of making things in advance so that I can enjoy my guests but in this case you’ll forfeit the freshness and great color by preparing before guests arrive. Many times to make it quick and efficient , I have a bowl of all the ingredients prepared in advance except the avocado. When it’s time to eat , I just cut the avocado, scoop into the bowl, mix and serve.
A word about the ingredients:
I have a quick rule of thumb , 1 avocado per every 2 people and 1 lime per avocado
I start with a basic recipe. This recipe is cool and refreshing and works well for children and adults who don’t like the heat of the jalapeno pepper. I use this recipe also as a base to create different variations. My basic recipe is for 6 and makes about 3 cups :
3 Haas avocados, ripe
3 tablespoons lime juice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 teaspoon sea salt
In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.
Make it Classic:
To the base recipe add 1 teaspoon jalapeno pepper, chopped.
Make it Red:
To the base recipe add 1 teaspoon jalapeno pepper, chopped and 1/4 cup chopped sun dried tomato
Make it Greek:
Make the base recipe but replace the cilantro with chopped mint and add 1/4 cup crumbled feta cheese.
Make it Blue:
Make the base recipe but instead of cilantro add 1/4 cup sour cream and 1/4 cup crumbled blue cheese.
Hope you enjoy your guacamole days!