Avocados and more...

AVOCADOS AND MORE

One of my favorite summer ingredients is the avocado!  Flavorful, creamy, and full of healthy fats, avocados are perfect for dips, salsas, salads, sandwiches, and more!  Here’s a few tips that should make it easier for you to pick the best avocados around.

How do I pick a good avocado?
If you're looking for a ripe, ready-to-use avocado, squeeze the avocado and see if the flesh yields slightly. You don't want an avocado that feels mushy, but you want it to be soft. Generally, the darker the avocado, the more ripe it is. Bright green avocados probably need time to ripen, while dark green avocados are usually ripe or almost ripe. Avoid ones with a dark brownish coloring, as they may be overripe.  Also avoid avocados that have cracked or sunken spots. If you pick a firm, unripe avocado, it may take about 3 to 5 days for it to ripen. You can slow the ripening process by placing avocados in the refrigerator, if desired. 
How can I stop avocado from browning?
If you only use a portion of an avocado and you'd like to save the rest for later use, there are several ways you can prevent the avocado from browning. First, you can wrap the avocado tightly in plastic wrap or aluminum foil before storing it. You can also try placing the avocado in a small dish of lemon juice to avoid browning. If you want to prevent homemade guacamole from browning, store it with an avocado pit.
What are the health benefits of avocados?
While avocados contain a great deal of fat, it is primarily monounsaturated fat, which actually lowers your bad cholesterol and raises your good cholesterol.  Avocados are also a great source of fiber and potassium.
What are some avocado recipes I should try?
Try avocados in everything from salsas and sauces to main courses!  Here are some of our favorite avocado recipes:
 
Avocado Burritos: This great quick no cook summer dinner is so yummy. Great to make for lunches too!
Avocado & Orange Salad: This summer salad is amazing. The mixture of orange and avocados is splendid!
Basil-Avocado Chicken Roll-Ups:  Easy and delicious, a perfect choice for your family dinner.
Avocado Toast: These avocado toasts make a great appetizer! You can use any bread you enjoy but this is especially good on whole or cracked wheat bread. The celery salt is a must!
Guacamole Dip: This classic dip is always a winner-you can not go wrong!
Avocado Mango Salsa: This refreshing salsa screams summer - bring it to the family picnic or just enjoy it on the front porch.
Avocado and Tomato Sauce: Try this yummy cream sauce over your favorite pasta!
Avocado Bean Cups: This fun appetizer is healthy and delicious!
Bacon Avocado-Grilled Cheese: A go-to meal for summer. Quick, easy and delicious!
Chicken-Avocado Wraps: A very tasty, light lunch or dinner.  They are quick and easy to prepare.
Tex-Mex Wraps:  Another easy dish to prepare.

Avocados Burritos

Ingredients:
 8 - tortillas
 4 - avocados
 1 - 8 oz. - Tub - Sour Cream
 1 - bunch - Alfalfa Sprouts
 1 - bunch - Green Onions
 Salt and pepper (to taste)


Directions:
1) Lay tortilla out flat, spread about 1 tsp. of sour cream in the middle of the tortilla long ways.
2) Cut up 1/2 of the avocado and layer on sour cream.
3) Add some alfalfa sprouts, green onions, salt and pepper to taste.
4) Roll it up and eat.
5) Serve with salsa and chips.

Avocado and Orange Salad

Ingredients:
 1 - large - Avocado (sliced)
 1 - bunch - Romaine Lettuce
 1 - bunch - Green Onions (sliced)
 3 - large - Oranges (sectioned & cut into chunks)

 Dressing:
 1/2 -cup - Olive Oil
 1/2 - cup - Orange Juice
 2 - Tbs.-  Red Wine Vinegar (or Balsamic)
 1/2 - tsp. - Orange Peel (grated)

Directions:
1) In salad bowl, combine avocado, lettuce, sliced onion and oranges.
2) Mix all dressing ingredients. 
3) Pour dressing over the salad just before serving.

Basil-Avocado Chicken Roll-Ups

Ingredients:
 6 - chicken breasts (skinned and boned halves)
 1  - avocado (peeled and cubed)
 1/4 - C. - fresh basil
 2 - 4-oz. logs goat cheese
 3/4 - tsp. - salt (divided)
 1/2 - tsp. - pepper (divided)
 1 - C. - bread crumbs (fine, dry)
 1/2 - stick (1/4 C.) - butter (melted)

Directions:
1) Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2) Combine avocado, goat cheese, basil, 1/2 tsp. salt, and 1/4 tsp. pepper; mash until smooth.
3) Spread mixture evenly over 1 side chicken.
4) Roll-up and secure with wooden picks.
5) Combine breadcrumbs, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a shallow dish.
6) Roll chicken in melted butter; dredge in breadcrumbs mixture. 7) Place in shallow pan.
8) Bake at 350 degrees for 30 minutes or until done.
9) Remove wooden picks, and serve with avocado sauce.

Avocado Toast

Ingredients:

Whole or Cracked Wheat Bread (toasted )
1 - Ripe Avocado (sliced)
 2 - Tbs. Hummus (any flavor)
 1 - Dash - Celery Salt
 Butter (optional)

Directions:
1) Toast bread, butter lightly if desired.
2) Spread hummus and layer avocado slices on top.
3) Sprinkle with celery salt.
4) Cut in half and serve with fruit of your choice.

Guacamole Dip

Ingredients:
 2 - Avocados (peeled and barely mashed)
 1/3 - cup - Onion (chopped)
 1/3 - cup - Green Chilies (chopped)
 2/3 - cup - Tomato (chopped)
 2 - Tbs. - Taco Sauce
 1 - Tbs. - Lemon or Lime Juice
 1 1/4 - tsp. - Sugar
 1/2 - tsp. - Garlic (granulated)

Directions:
1) In a medium bowl, carefully mix all ingredients.
2) Double the recipe so you will have plenty of zesty dip for tortilla chips, and chilled fresh vegetables.
3) Will keep 2-3 days refrigerated.

 Avocado-Mango Salsa

Ingredients:
 2 - Avocados (diced - 1/4-inch)
 2 - Mangoes (diced - 1/4-inch)
 2 - Limes (juiced)
 1/4 - cup -  Red Onion (minced)
 1 - Garlic Clove (minced fine)
 1/4 - cup - cilantro (minced)
 1 or 2 - Jalapeno Peppers (seeded and minced)
 Sea salt (to taste)
 Black Pepper (to taste) (freshly ground)

Directions:
1) In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos, onion, garlic, cilantro, salt, and pepper
2) Store in a covered container in the refrigerator for at least 30 minutes, but no more than 1 hour before serving.
3) The fruit will begin to "cook" in the lime juice and become soggy.

Avocado-Tomato Sauce

Ingredients:
 2-3 - Avocados (ripe)
 1 -  4-oz. package of cream cheese
 1/4 - cup - Heavy Cream (or milk or half & half)
 2 - Tomatoes (ripe)
 1 - Clove - Garlic
 1/4 - cup -  Onion (diced)
 2-3 - Tbs. - Butter
 Salt & Pepper (to taste)

Directions:
1) Place avocados, garlic, onion, tomato, salt, pepper in food processor.
2) Chop only, do not liquefy.
3) Melt butter in saucepan, add cream, and heat slowly until almost thickened.

Avocado Bean Cups

Ingredients:
  1 - 15-oz. can - Pinto Beans (with Mexican spices, drained)
  1 - 15-oz. can  - Garbanzo Beans (drained)
  1 - 15-oz. can - Black Beans (untrained)
  1/4 - cup - Green Onion (sliced)
 1/4 - cup - Oil and Balsamic Vinegar Dressing (about)
  1 - Head - Romaine Lettuce
  4 - Avocados (halved and pitted)

Directions:
1) Combine all beans and green onion.
2) Toss with enough oil and vinegar dressing to coat, about 1/4 cup.
3) Arrange lettuce on a platter.
4) Place 8 avocado halves on lettuce. Spoon bean salad into avocado shells.

Bacon-Avocado Grilled Cheese

Ingredients:
 1 - lb. - Bacon (sliced in half, cooked and drained)
 18 - Slices - Whole Wheat Bread
 1/4 - cup - Butter (softened)
 6 - slices - Cheddar Cheese
 6 - slices - Provolone Cheese
 2 - Avocados (peeled, cored and thinly sliced)
 2 - tsp. - Lemon juice
 1 - tsp. - Sea Salt
 1 - tsp. - Black Pepper
 2 - tsp. - Granulated Garlic
 1 1/2 - cups - Romaine Lettuce (shredded)
 Mayonnaise (to taste)

Directions:
1) Preheat a griddle or non-stick skillet.
2) Butter 12 slices of bread on one side.
3) Place 6 slices of bread, butter side down on griddle.
4) Top with one slice each of cheddar and provolone cheese.
5) Top with other 6 buttered slices of bread (butter side out).
6) Meanwhile, lightly toast 6 other slices in toaster.
7) Flip grilled cheese sandwiches when they are lightly browned and allow to cook on the other side.
8) Remove from griddle when lightly browned and cheese is melted.
9) Sprinkle avocado slices with lemon juice, salt, pepper and garlic.
Sandwich assembly:
Spread outside of grilled cheese on one side with mayo, layer cooked bacon slices, sliced avocado, lettuce and a slice of toast that has been spread with mayo.
Cut in half diagonally and serve. Enjoy!

Chicken-Avocado Wraps

Ingredients:
 1/2 - cup - Balsamic Vinegar
 1/3 - cup - Olive Oil
 1 - Tbs. - Sugar
 1 - Garlic Clove (minced)
 1/2 - tsp. - Sea Salt
 1/4 - tsp. - Pepper
 6 - Chicken Breasts (boneless, skinless)
 1 - large - Green Bell Pepper (quartered)
 1 - large - Red Bell Pepper (quartered)
 1 - large - Red Onion (cut into  3/4-inch-thick slices)
 2 - large - Avocados (peeled and sliced)
 8 - (10-inch) - Flour Tortillas

 Avocado Mayonnaise:
 2 - small - Avocados
 1/2 - cup - Mayonnaise
 1 - Garlic Clove (minced)
 1 - Tbs.- Lime Juice
 2 - Tbs. -  Fresh Basil (chopped)

Directions:
1) Whisk together first 6 ingredients.
2) Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
3) Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
4) Seal bags, and chill at least 1 hour, tossing occasionally.
5) Remove chicken and vegetables from marinades, discarding marinades.
6) Grill chicken and vegetables, covered with grill lid, over medium- high heat (350* to 400*F ) 20 minutes or until chicken is done, turning once.
7) Remove vegetables from grill when done.
8) Cool; cut chicken and vegetables into strips.
9) For mayo: Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
10) Cover and chill.
11) Spread tortillas with Avocado Mayonnaise.
12) Place chicken and vegetables on tortillas; roll up.
13) Cut in half diagonally. Makes 6 to 8 servings.

Tex-Mex Wraps

Ingredients:
 4 flour tortilla
 1 - 15-oz. can - Spicy Refried Beans
 2 - cups - Cheddar or Pepper-Jack (grated)
 4 - Plum Tomatoes (diced)
 4 - Green Onions (chopped)
 2 - Avocados (peeled, pitted, and sliced)
  Salsa for Dipping

Directions:
1) Spread thin layer of retried beans onto tortilla.
2) Lay avocado slices in the middle of tortillas.
3) Sprinkle on cheese, tomato and onion.
4) Roll up and cut in half.
5) You can add salsa before rolling tortillas, or just dip tortillas before eating. (or both).

I hope you like Avocados as much as I do.  They are very healthy but like all things, you should not over-do the amount you eat.  As it is with most foods, 1/2 cup is a serving per person, per day.
I will post again soon.  Please email me with some suggestions.
Until next time.......
Amah