Avocado Salad

avocado-saladThis is one of my family’s favorite dishes.  My sister made it for me once and I think that it took me all of a day to make it for myself after I got home from visiting her.  It’s wonderfully fresh and everything in to is good for you!  How do you beat that?

 

AnneOpinion

The ingredients are very simple, which is what, I think, helps make this salad so good.  There’s nothing getting in the way of all of the great flavors.  I like to use either fresh corn (from corn on the cob cooked this way) or a high quality frozen corn that I let defrost on the counter.

Here’s a tip for cutting the tomato.  Cut the tomato in half and gently squeeze it over a bowl or sink.  This will get rid of most of the seeds and mess that can come with tomatoes.

The lime juice helps to brighten the flavors and keeps the avocado from going brown.  The garlic and the hot sauce are added to taste so mix it up, try it out and add from there to get the flavor you want.

I generally make this to go with a Mexican themed dinner and serve it with tortilla chips.  My family eats a ton of it this way.  Everyone loves it!  I personally love to have a bowl of this salad with some grilled chicken for dinner.  So good!

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Avocado Salad
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Avocado Salad
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Ingredients
Servings:
Instructions
  1. Cute the avocado and the tomato into bite sized pieces. Slice the onions and drain the black beans. Mix all of the ingredients together, season with garlic and hot sauce to taste. Let it sit for 1 hour before serving. Serve as a side dish or as a dip for tortilla chips.
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Breakfast Boats

breakfast-boatsFunny Story.  A couple of weeks ago I was in charge of the meals for 225 people at our church’s girls camp for teenage girls.  I picked up most of the groceries ahead of time myself because I can’t stand paying more for things than I need to.  For example, I couldn’t buy watermelon from my supplier for $6 each when I could get them at the local grocery store for $2.  (side note- Is anyone else as stoked as me about the amazing low prices this year on watermelon?!  Does anyone else out there still use the word stoked?)

I wasn’t able to do this with most of the produce and bread because our camp started on Monday morning and all of my shopping needed to be done on Saturday.  I ordered the extra items from a local food supplier who delivered it all right to the camp; that delivery was worth every penny. 🙂 One of the things that I ordered was 40 loaves of French bread.  These were to be used for Cheesy Bread with lasagna one night and Crème Brulee French Toast for breakfast.  After everything was delivered and set up we started to look for the French bread and found that I had ordered demi loaves.  Had I made this recipe before going to camp I would have known that a demi loaf is not a full sized loaf, but a sandwich sized one.  AHH!!  We did some quick maneuvering and were able to get 26 loaves from a Wal Mart in the next town over and used the demi loaves for the Cheese bread (it was amazing!) and the full sized bread for the French toast.  Crisis averted.  Whew!  I don’t think that I’ll ever forget how big a demi loaf is now.

I found these Breakfast Boats when I was looking for a new breakfast to make for Father’s Day this year.  Father’s Day is a breakfast I like to make something good for, but I don’t want to make a “woman’s breakfast.”  My kids thought the Breakfast Boats looked like canoes so I think that the “manly” breakfast was achieved.  I found this recipe on Spoon, Fork, Bacon (don’t you just love that name!).  I loved that it was a little bit fancy, with out having it be a “fru-fru” breakfast.  I ended up loving them even more than I thought that I would.

AnneOpinion

First, if you’re like me and buy the bread a couple of days ahead of time, don’t leave it in the paper bag that it comes in.  Transfer it to plastic bags or containers so that your bread doesn’t go rock solid. (yep, personal experience right here!)  I picked mine up at Costco if you’re wondering where to find them.

I chose to use bacon instead of pancetta.  Either one would work great.  If you’re thinking that you only want the 4 oz that the recipe calls for, I suggest buying your bacon from the butcher at the grocery store.  It’s around the same price as the prepackaged and you only have to buy what you need.

I loved the gruyere cheese in these.  It was what I felt set them apart as something fancy and “better than everyday.”

My boats cooked for 35 minutes before I felt like they were set.  The original recipe had you cook them for 20-25.  I would check them after 25, but be prepared to let them go for an additional 10 minutes.

One thing I discovered is that these can easily be partially made ahead.  The night before you can make up the egg mixture.  Then it the morning you will just need to cut the bread, give the egg mixture a quick stir and pour it in.  You’re now ready to go.

You can have these for you’re Father’s Day breakfast too, a Sunday morning brunch, or just because you’re wanting add a little bit of fancy to your everyday life.  Whatever the reason, you should take the time to try these because they are goo-od!

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Breakfast Boats
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Breakfast Boats
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Instructions
  1. Preheat oven to 350 degrees. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Take off the top, getting a good amount of the inside with it. Set aside. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper to taste. Divide and pour the mixture into each baguette boat and place onto a baking sheet. Bake for 25-35 minutes or until golden brown, puffed and set in the center. Allow to cool for about 5 minutes, cut and serve.
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