All posts tagged avocado

Kimmy JJ’s Sun-Dried Tomato Guacamole

Published June 5, 2013 by jenmatteson

Serendipity.  Did anyone ever really know what that meant until Kate Beckinsale and John Cusack starred in the movie?  Well, I didn’t, but I was also in high school.  So maybe I should have known what it meant…?  This guacamole recipe comes to you courtesy of my good friend, Kimmy JJ.  Just before I tried her guacamole, she informed me that she made it with sun-dried tomatoes.  I love sun-dried tomatoes, but in guacamole??  No, thank you.  Or so I thought.  As I scarfed down this lovely concoction, she told me the story of how this recipe came to be.  It was short and sweet.  She was making guacamole and went to add tomatoes, and realized she didn’t have any.  But she did have sun-dried tomatoes, so she thought, what the heck, and threw them in there.  At least, that’s how I remember the story.

Sun-Dried Tomato Guacamole

I know it sounds unusual, but it is so good!  The sweetness from the sun-dried tomatoes paired with the spiciness from the jalapenos is out of this world.  Using the sun-dried tomatoes that are oil packed really allows the sweetness of the tomatoes to seep into the rest of the dip making it taste even more rich and creamy.  I’m not sure about the rest of the ingredients Kim uses – I just made guac how I usually do, but with the exception of the tomatoes.  Take a risk and try this out next time you’re making guacamole!

Sun-Dried Tomato Guacamole

Sun-Dried Tomato Guacamole

Source: Kimmy JJ
Servings: Makes about 1 1/2 cups


3 avocados, halved, pitted and chopped
1/2 onion (I used white, but red is suggested)
3 tbsp cilantro, chopped
2 jalapenos, seeded and minced
3 cloves garlic, minced
1 tsp cumin
1/2 lime, juiced
1/4 cup sun-dried tomatoes
Kosher salt


1. In a large mixing bowl, combine avocado, onion, cilantro, jalapenos, garlic and cumin.  Add lime juice and mash with the back of a fork to desired consistency.  Add sun-dried tomatoes and salt to taste.

TBA (Turkey, Bacon, Avocado) on Tomato Basil

Published February 12, 2013 by jenmatteson

If you haven’t tried this tomato basil bread yet, you’re really missing out.  What are you waiting for?  Of course I just made it on Saturday night, and so I was dying to make a sandwich with it for lunch on Sunday.  It snowed all day on Sunday, and while Nate headed out to shovel for the second time, I started these sandwiches.  To take it to the next level, I even broke out the Panini press!  Oh yeah 😉

Turkey Bacon Avocado on Tomato Basil

I added a little mozzarella to Nate’s sandwich (we had a tiny bit in the fridge that I just wanted to use up), but of course I loved it without .  There was so much flavor, I wouldn’t even know where to begin explaining it.  Crisp salty bacon, creamy avocado, oven roasted turkey, and fresh, fluffy tomato and basil bread.  It was a perfect little lunch on a snowy day.  I also brough one for lunch today – minus the bacon and Panini pressed part.  Looking forward to lunch in a few minutes…

Turkey Bacon Avocado on Tomato Basil

TBA on Tomato Basil

Source: Pigzilla Original
Servings: 2 sandwiches


4 slices tomato basil bread
2 tbsp low-fat mayonnaise or Miracle Whip
16 leaves fresh spinach
sliced red onion
1/2 lb oven roasted turkey
4 slices cooked bacon
1/2 avocado, sliced thin
mozzarella (if desired)


1. Spread 1 tbsp of mayonnaise on two slices of bread.  After the mayonnaise, layer each slice with 8 spinach leaves, sliced red onion, 1/4 lb oven roasted turkey, two slices bacon and avocado slices (add mozzarella if desired).    Top each with remaining slices of bread.

2. Place sandwich on heated Panini grill.  Press and cook for 2-4 minutes.  Keep an eye on it so the bread doesn’t burn. Remove, slice, and enjoy!

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Published December 20, 2012 by jenmatteson

There is a fabulous grill and sushi restaurant near my work, and they have these amazing avocado egg rolls.  I hate getting them because you get two huge ones, and I can only imagine how many calories are in just one.  But hey, there is nothing wrong with splurging every now and again.  I decided I would attempt to try these at home to see if I could get anywhere close to the original.

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

I was fairly close, and definitely wouldn’t mind having these a few more times 😉  I’m looking forward to serving these as an appetizer for a dinner party!  The cilantro-lime dipping sauce has a little to be desired, but it was still really good with the egg rolls.  I think it might still be missing something though.  I guess I’ll have to keep practicing!

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Avocado Egg Rolls with Cilantro-Lime Dipping Sauce

Source: Inspired by Kona Grill
Servings: 4 egg rolls


For the egg rolls:
4 egg roll wrappers
2 avocados, halved and thinly sliced

For the dipping sauce:
1/4 cup cilantro
juice of one lime
2 tsp honey
2 cloves garlic
3-4 tbsp olive oil


1. In a frying pan, heat 1/4 inch olive oil over high heat (vegetable oil works fine, but I didn’t have any).  Place one wonton wrapper diagonally, so a corner is pointing toward you.  Place sliced avocados in center of wrapper, in a horizontal row.  Sprinkle with a pinch of salt.  Fold up corner closest to you toward the center.  Fold in sides to meet the avocados, and then continue to roll away from you.

2. Fry egg roll over high heat, turning to brown on all sides.  About 1 minute on all sides.  Remove from oil and place on paper towel to cool.

3. In the bowl of a food processor, add cilantro, lime juice, honey and garlic.  Process until well combined.  Stream in olive oil until it meets desired consistency.  Salt to taste.

4. Slice egg rolls diagonally and serve with cilantro-lime dipping sauce.

Recipe Swap: Avocado and Lime Black Bean Tacos

Published November 30, 2012 by jenmatteson

It’s that time again – Blogger’s Choice Recipe Swap, hosted by Sarah at A Taste of Home Cooking.  This week, I was assigned Jaida’s blog, Sweet Beginnings.  It might sound familiar because I’ve made several of her recipes in the past: double crunch pork chops, pumpkin scones with maple glaze (which I just made again before Thanksgiving), and salsa verde chicken ‘n’ dumplings.  Scroll to the bottom of this post if you want to see what other recipe swappers made!

I have to be honest, I must have been out of my mind to sign up for a recipe swap right after Thanksgiving.  We still had turkey and potatoes leftover, I had to test a pot pie recipe for a dinner I’m catering next week, so we had 6 total (thankfully Nate didn’t mind bringing them for lunch and making his co-workers jealous!), and we also had a ton of leftover salsa chicken that Nate had practically begged me to make because he loves it so much.  We still have pie, cookies and pumpkin scones from our friends thanksgiving, so the last thing I needed was another sweet.  But, I powered through and found an awesome recipe 😉

It really came down to the wire for me to make something for this swap, and I ended up having to do it on a night that Nate had class.  I definitely didn’t want to make some extravagant meal for just myself, so I opted for something similar to what I make myself when he’s not home, but with a fun twist. 

When Nate’s gone, one of my favorite things to make for myself are black bean tacos – black beans, onions, jalapenos, peppers, lettuce, cilantro (sometimes avocados – it really just depends on what is in my fridge), hot sauce and a dab of Greek yogurt on a whole wheat flour tortilla.  I saw Jaida’s avocado and lime black bean tacos and thought it’d sounded perfect.  Oh, and if you are a taco fan (which I am) she has Taco Tuesdays and has more taco recipes on her blog than I’ve ever seen before (over 40!).  Love it!

While the ingredients are fairly similar to what I would normally use, I found that sprinkling the tortilla with cumin really brings out the smokey flavor (I normally add it into the black beans), but it’s balanced out perfectly with the lime juice.  What an excellent combination!  I omitted the cheese (as I’m not a fan) and unintentionally omitted the egg whites.  I thought I had eggs (or at least egg substitute) at home, but I didn’t.  They were still excellent!  These tacos were an excellent way to jazz up my normal Wednesday night alone meal.

Avocado and Lime Black Bean Tacos

Source: Sweet Beginnings
Servings: 2


1 cup black beans, drained and rinsed
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tbsps lime juice
kosher salt
1 avocado, chopped
2 whole wheat flour tortillas
1 tbsp cumin
1/2 cup shredded Mexican blend cheese
plain non-fat Greek yogurt (or sour cream)


1. Preheat oven to 350 degrees.  Line baking sheet with foil. 

2. In a small saucepan, heat black beans over medium heat, about 2 minutes, until heated through (microwave would work fine here).  Set aside to cool.

3. In a medium bowl, combine beans, jalapeno, cilantro and lime juice.  Add salt to taste.  Stir in avocado and set aside.

4. Place tortillas on baking sheet and sprinkle each with cumin.  Add cheese.  Bake until cheese is melted, about 5 minutes.

5. Spoon bean mixture evenly on each tortilla.  Add a dollop of Greek yogurt (or sour cream) and hot sauce if desired, fold gently and serve.

Green Chili, Tomatillo, and Avocado Pasta Salad

Published April 9, 2012 by jenmatteson

A few days ago, I made Chicken with Green Chili, Tomatillo, and Avocado Sauce, and there was a LOT of extra sauce.  The following day, we had an impromptu get together in which we were going to grill out.  I decided a pasta salad was in order, and Nate suggested using the Green Chili, Tomatillo, and Avocado Sauce with the salad – so I did, and it was excellent!

Because there are avocados in the sauce, it wasn’t quite as vibrant as it was on the first day it was made, but it still tasted wonderful!

Green Chili, Tomatillo, and Avocado Pasta Salad

Source: Pigzilla Original combined with Our Life in Food’s Sauce
Servings: 8


2 cups small pasta shells
1/3 cup sun-dried tomatoes
1/3 cup mozzarella cheese, cubed
1 cup Green Chili, Tomatillo, and Avocado Sauce
salt and pepper


1. Boil pasta 8-12 minutes until just cooked.  Drain and let cool.

2. In a large bowl, combine sun-dried tomatoes and mozzarella, add cooled pasta.  Add green chili sauce until pasta is well coated, and salt and pepper to taste.  Refrigerate for at least one hour before serving.

Grilled Chicken with Green Chili, Tomatillo, and Avocado Sauce

Published April 6, 2012 by jenmatteson

I came across this recipe at Our Life in Food and it looked so wonderful!  I was hoping it would have a bit more heat, but honestly, I wasn’t really missing it.  Because the peppers are broiled, they don’t carry as much heat as they would if they were raw.  *Note to self, maybe next time I’ll keep the jalapenos raw.  Anyway, the sauce is so creamy and rich, it almost tastes like it should be bad for you, but it’s not!  This is a really simple grilled chicken with a fun sauce to dress it up.  There is a lot of leftover sauce, so I think I’ll try it with some pasta as others who have tried the recipe suggested.  Otherwise, it’d be excellent alternative to a guacamole as a dip.

I made only a few changes from the original recipe by using yogurt instead of half and half, an extra jalapeno and tomatillo, and garlic.  I also grilled the chicken with some paprika for extra flavor instead of sauteing it with just salt and pepper; baking would work here too.  Enjoy the sinful taste without the calories!

Grilled Chicken with Green Chili, Tomatillo, and Avocado Sauce

Source: Our Life in Food
Servings: 2 


1 onion, quartered
3 tomatillos, husked and halved
2 jalapenos, stemmed, seeded, and quartered
1 poblano pepper, stemmed, seeded, and quartered
Olive oil
1 avocado, peeled and pitted
1/4 cup fresh cilantro
4 garlic cloves
2 tbsp lime juice
1/4 cup plain non-fat Greek yogurt
salt and pepper
2 boneless, skinless chicken breasts
1 tsp paprika


1. Place onion, tomatillos, and peppers on foil lined baking sheet.  Drizzle with olive oil.  Place under broiler until vegetables are soft and begin to blacken, about 10-15 minutes.  Remove from oven and let cool.

2. In a food processor, add broiled vegetables, avocado, cilantro, garlic, and lime juice.  Process until  well combined.  Add yogurt a little at a time to desired consistency and taste.  Add salt to taste.

3. Heat grill to medium, about 400 degrees.  Sprinkle paprika, salt and pepper on chicken breasts and drizzle with olive oil.  Grill for approximately 20-25 minutes, until chicken is cooked through, flipping once.

4. Top chicken with green chili, tomatillo, and avocado sauce.  Leftover sauce can be refrigerated in an airtight container for 3-4 days.

Spicy Guacamole

Published March 17, 2012 by jenmatteson

A request from my big brother for my blog was my guacamole.  Guacamole can be so easy, yet everyone likes it a little different.  Don’t be afraid to experiment with what you like and omit what you don’t like.  Get creative!  A couple friend of ours once used sun-dried tomatoes because that’s all they had on hand.  I was a bit skeptical at first, but it was actually really good!  Consistency preference often differs; I prefer a little more chunky guacamole, but some like it very smooth and creamy.  If you are the later, try using your food processor for mixing.

The key to whatever kind of guacamole you like is using perfect avocados.  I’ve made some bad guacamole in the past, and it can all be traced back to the avocados.  My best advice is to buy your avocados sooner rather than later.  I’ve had the problem in the past where none of the avocados at the store were ripe, and I had to make the guacamole that day.   At that point, I should have diverted to Plan B; it was too late.  But I went ahead with it anyway.  The result is a really chunky guacamole, with large pieces of under-ripe avocado and raw flavors as they don’t have a vehicle to marry them.

Instead, if you can buy your avocados at least a day in advance, you have a chance!  If they are not quite ripe, put them in a brown paper bag and they should be much better the next day.  If they are already ripe, put them in your crisper in the fridge until you are ready to use them.  This will prevent them from becoming over-ripe and mushy.  You can tell your avocado is ripe if you can gently press on the skin and leave a finger imprint.  If you pick up the avocado and it feels more like a beanbag with an alligator skin, put it back – you can’t save this one!

This recipe is enough for a small party and a little on the spicy side.  Omit one jalapeno if you don’t care so much for the heat.  It’ll last in the fridge for about 3-4 days, but start turning brown after about a day.  Don’t worry, it’ll still taste good even though it’s a little off-color.  It’s just the oxidation of the avocado.  Enjoy and please invite me to the party you’ll be serving this at; I’d love to try your own version!



4 ripe avocados
1/2 medium red onion, finely chopped (I frequently use yellow onion because that’s what I have on hand)
2 jalapenos, seeded and finely chopped
1/4 cup cilantro, finely chopped
3 tbsp fresh lime juice
2 tsp cumin
1/2 tbsp kosher salt
1 medium tomato, cored and chopped

1. Slice avocados in half, remove pit.  Score inside of avocado lengthwise, then across.  In a large bowl, scoop out inside of avocados.  Using the back side of a fork, mash avocados to just shy of desired consistency.
2. Mix in onion, jalapeno, cilantro, lime juice, cumin, and salt.  Mix all ingredients together until it forms desired consistency.  Add tomatoes and serve.

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