Creamy Avocado and Tomatillo Sauce

INGREDIENTS:

• 2-3 medium tomatillos
• 1 jalapeño
• 1 small onion, peeled and quartered
• 2 large avocados
• 1 lime, juiced
• handful of chopped cilantro
• salt to taste

The recipe is right here from Closet Cooking (one of my most FAVORITE cooking sites)!!!

 

Your ingredients to cook on the grill. Take off the wrapping from the tomatillo, and peel onion.

Cooked and ready to go in to the food processor…

Grill on a medium to high heat…but don’t leave unattended 

Peel the skin off the jalapeño, and chop the onion and tomatillo

Everything cut and ready to whirl

Add seasoning and cilantro and pulse it..

Now add some Mexican Cream

Like so

VOILA

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Strawberry Avocado Salsa

 

INGREDIENTS:

• 16oz pkg of fresh strawberries cut into small pieces
• 1 lg Avocado cut into small pieces
• 1 jalapeño seeded and minced
• 1/2 red onion, finely diced
• 1 lime, juice and the zest
• Handful of chopped cilantro
• Salt & Pepper

DIRECTIONS:

1. go gather EVERYTHING and chop, mince and measure!!
2. Take the jalapeño, red onion and lime with zest, put all into a bowl and mix…then put aside for a few minutes
3. Now add the rest of the ingredients into the bowl, and mix “gently”…you do NO want to make the avocado mushy !!
4. put it in the fridge to chill thentke out and serve with Taco,s, on top of chicken, or fish, or pork or as a Salsa with chips.  The possibilities are endless!!! ENJOY and thank you Elaine for Eating for the inspiration!! 
   

   

Nacho’s Grande Ole’

Nacho’s made easy!

INGREDIENTS:

• Tortilla Chips 1/2 bag)
• 1 cup Grated Monterey Jack Cheese, Cheddar Cheese…or any other cheese you want to use, GRATED
• 2 Roma Tomatoes, seeded & diced
• 1/2 can Black beans drained (I used leftover)
• 1/2 med red onion, thinly sliced
• 1 large Avocado, diced
• 1 thinly sliced Jalapeno (optional to your taste buds!)
• Chopped lettuce
• 1/2- 4oz can of chopped green chilies (again, optional for you gringo’s)
• Coarsley chopped Cilantro
• Sour Cream
• Tomatilla Sauce or Salsa…whatever you prefer
• Mexican Cheese (looks like feta)

DIRECTIONS

1. Spread chips on large plate that can fit in microowave
2. Put grated cheese all around, and under chips..
3. Put black beans, intermittently on top of cheese
4. Zap in Microwave for about 30 seconds until cheese is semi melted
5. Top with Avocado’s, lettuce, tomatoes, jalapeno, chilies, onions….you name it, put it on top!
6. Then some sour cream
7. Little Mexican Cheese, crumbled
8. Then, My favorite…Tomatilla sauce or whatever sauce you like then Cilantro!!

Afterall, this is ALL about YOU!!!!!

The Avocado…Good Enough to Stand Alone

A New Twist on Avocado Salad

Serves 6

INGREDIENTS:

• 1 lg shallot, sliced thin
• 2 TBS red wine vinegar
• 1 TBS minced garlic from jar or 1 garlic clove, minced
• ½ tsp mayonnaise
• Salt & pepper
• 5 TBS Extra Virgin Olive Oil
• 4 avocados,  cut in half, pitted & cut into ¾ inch pieces , put in a bowl and set aside.
• 12 ounces cherry tomatoes, quartered (red & gold are perfect)
• 3 radishes, sliced thin (or 1-2 cups of peeled jicama cut into matchsticks)
• ½ c chopped “fresh” basil
• 3 oz feta cheese (optional)

DIRECTIONS:

1. Place sliced shallots in 2 cups of ice water (with cubes) and let stand for 30 mins.  Drain, pat dry with paper towel and put aside.
2.  In a bowl, whisk together vinegar, garlic, mayonnaise, ¼ tsp each of S & P until mixture appears  milky and no lumps.  Whisking continuously, slowly drizzle in oil. The dressing should be thickened by the continuous whisking and do taste to see if it is too tart.  If too tart, add more oil.
3. Take the bowl with the Avocado’s, add 2 TBS of the dressing and ½ tsp salt and “GENTLY” toss and put on individual plates.
4. Toss the chilled shallots, cherry tomatoes, radishes and basil with the remaining dressing.  Spoon this mixture over the plated avocados and serve immediately.  If you choose to use the Feta cheese, put it on top and then serve.

This recipe was taken from the latest issue of Cook’s Illustrated and it was DEEE Licious!!!