Archives for posts with tag: avocado

sav1 sav2 sav3 sav4


For the Salsa Chicken

  • 1 lb. boneless and skinless chicken breasts
  • 1 Tbs. taco seasoning
  • 1 cup Medium Honey Roasted Chipotle Salsa

For the Cheesecake

  • 1 jar (16 oz.) Medium Honey Roasted Chipotle Salsa (divided for salsa chicken, cheesecake batter, and serving as noted)
  • 2 Tbs. cornmeal
  • 24 oz. cream cheese, softened
  • 2 eggs
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 cup chopped green onions
  • 1 4 oz. can diced green chiles
  • 2 cups chopped salsa chicken (recipe above)
  • 1 cup shredded cheddar cheese
  • Garnishes (extra shredded cheese, chopped green onions, cilantro, diced tomatoes, sliced avocados, extra salsa)


For the Salsa Chicken

Preheat oven to 375.

Place chicken breasts in a small baking pan. Sprinkle taco seasoning over chicken breasts, coating on both sides. Pour 1 cup of salsa over the top of the chicken.

Bake for 30 minutes, or until chicken is baked through.

Once baked, remove from oven, cool, and chop chicken finely.

For the Savory Cheesecake

Preheat the oven to 325.

Grease the sides and bottom of a spring form pan. Sprinkle cornmeal over the sides and bottom of the pan, removing any excess cornmeal.

Beat together the cream cheese, eggs, 3 Tbs. salsa, garlic powder, and cumin until smooth.

Stir in the chiles, green onions, and chicken until all ingredients are well-mixed.

Pour the cheesecake batter into the pan. Sprinkle the cheddar cheese over the top of the batter.

Bake 55-60 minutes, or until the edges of the cheesecake are set, and the middle only has a slight jiggle. Cool the cheesecake completely on a wire rack before removing the sides of the spring form pan and removing cheesecake to a serving platter.

Chill until ready for service.

Source is




  • 1 slice of bread (I use sourdough)
  • 1 egg
  • half an avocado
  • salt and pepper, to taste
  • lemon juice, optional


  1. Place a piece of plastic wrap in a small bowl (or coffee cup) and rub the inside with a drop of olive oil.
  2. Crack an egg into the bowl (and plastic) and tie the plastic (with a string) above the egg.
  3. Place in a bowl of simmering water and let it poach for about 4 minutes.
  4. Meanwhile, you toast a big piece of (good-quality) bread.
  5. Smash the flesh of half the avocado with a fork until it’s a creamy spread. I like to leave some chunks. Add salt, pepper and some lemon to taste.
  6. Spread the avocado on the toast and place the poached egg (after you’ve removed the plastic, of course) on top.
  7. Eat.

Source is



  • 2  ripe-but-firm avocados
  • 1 cup Bisquick
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic salt
  • 1  egg
  • 1/4 cup milk
  • 2 cups vegetable oil (for frying)
  • 1  lime, freshly squeezed
  • 1/2 cup ranch dressing
  • 2 tablespoons fresh cilantro, finely chopped


  1.  Halve, core, and slice the avocados into long, thin pieces.
  2. In a small bowl, mix together the Bisquick, red pepper flakes, and galic salt.
  3. In a second small bowl, whisk together the egg and milk.
  4. Transfer 2 tablespoons of the milk mixture into the Bisquick mixture. Stir until the Bisquick becomes coarse and crumbly.
  5. Pour the remaining milk mixture over the avocados.
  6. Heat the oil in a medium saucepan over medium-high heat.
  7. Gently transfer the avocados from the milk mixture into the Bisquick crumbs. Press lightly to coat each slice of avocado with the crumb mixture.
  8. Slide the crumb-coated avocado slices into the hot oil. Fry just until the outer coating turns golden brown. Remove from the oil and transfer to a plate lined with a paper towel.
  9. In a small bowl, stir together the lime juice, ranch, and cilantro.
  10. Serve avocado fries immediately with Cilantro-Lime Ranch Dip.

Source is