I planned on a traditional meatloaf today but once I got home I looked longingly at my very ripe avocados and decided to go with a mexican twist. Quite tasty, the avocado really made it all come together.
1 1/2 pounds ground beef
1/2 cup salsa
1/2 tsp salt
1/2 tsp crushed red pepper
1 Tbs crushed cumin seed
1 Tbs mexican oregano
1/4 tsp black pepper
2 small flour tortillas
1 cup cheddar cheese
In bowl combine beef, eggs, salsa and seasoning; tear tortillas into little pieces add to beef mixture and work in cheese. Form into loaf and bake at 350 degrees for about 1 hour or until cooked through. Glaze with some hot sauce if desired and bake an additional 5 minutes. Serve with some avocado or guacamole.
I thought a salad sounded good for dinner today. For some reason the lonely avocado on my counter was grabbing my attention and I had some shrimp thawing for dinner so I decided to put the two together. It was so tasty; I must say the pictures don’t do it justice.
1 Tbs olive oil
1 pound peeled shrimp
1 Tbs crushed cumin seed
1/2 tsp salt
1/2 tsp black pepper
2 jalapeno ~ diced
1 cup corn
1/2 cup salsa
1/4 cup sour cream
torn lettuce, diced onion, shredded cheese, and sliced olives if desired
Heat olive oil in medium skillet; add shrimp and season with crushed cumin seed, salt and pepper, juice of half a lime, and jalapeno. Sauté for about 5 minutes or until shrimp is cooked through. Remove from heat and stir in corn, avocado, salsa, sour cream, and remaining lime juice. Serve over torn lettuce and with a couple of warm tortilla shells or some chips if desired.
I have been trying to perfect wraps for lunch the past couple of days. The flavor is perfect. the combination is excellent, but my execution is sub par. I think I should have actually bought the bigger wrap shells, but I wanted to try out the whole wheat version and they were a little smaller than the wraps but bigger than the taco shells. Anyway here is my wrap; tasty even if not the prettiest ever.
juice of 1/2 lime
salt and pepper to taste
3 tortilla wraps
leftover roasted chicken ~ about 1/2 cup or so
salsa ~ a spoonful or so for each taco
Mash avocado with lime juice, salt and pepper; divide among shells.
Add chicken to each and a spoonful or so of salsa.
Lettuce would be a nice touch now ~ you’ll notice I forgot the lettuce in my pictures but we unrolled them and added it before eating! Fold in sides and roll up. I had to spread my filling around a little bit to accommodate the rolling. Secure with toothpick if desired.
I’d picked up a little steak on sale the other day and needed to use it up. I decided to make some burritos with the leftover corn and black beans from a few days earlier and I had some extra cooked rice too. I like my beef medium to medium rare so adjust accordingly for the cut of meat used.
There isn’t much better in the summer than a BLT with garden fresh tomatoes. My tomatoes are still a week or so off though and the farmers at the farmers market weren’t selling them either so I did have to settle for a store-bought tomato not quite as tasty as the home-grown kind but much better than they used to be. As for the avocado, last summer I was spreading the mayonnaise on my sandwich when I looked over and saw the avocado setting there all lonely; it just seemed like a natural addition and I don’t think I’d have it any other way. Next time I might even try using homemade guacamole!
BLT and A ~ Bacon Lettuce and Tomato …. plus avocado
lime, salt, and pepper for the avocado
Cook bacon as desired ~ here’s the link to my baked bacon technique. While bacon is cooking slice tomato and remove lettuce leaves. Mash avocados with fresh squeezed lime and a bit of salt and pepper to taste.
Once bacon is cooked remove from baking sheet and drain on paper towels. Toast bread; spread toast with mayonnaise on one piece if desired and plenty of avocado on the other. Add bacon, lettuce, and tomato.
I mention the guacamole yesterday; I don’t always make it the same way but I really enjoyed this chunky version. The flavors all worked well together. I’ve seen many different techniques as far as the preparation. One thing all have in common is use of lime juice to prevent the avocado from browning and of course covering well if storing before serving. I opted today to prep everything but the avocado in advance and add the avocado just before serving. This worked out really well and made it easy to throw together when the time was right.
1/2 jalapeno finely diced
2 green onions thinly sliced
1 clove garlic ~ minced ~ I used my zester for this but a garlic press works well too
juice of one lime
2 Tbs diced tomato
1/2 tsp each salt and pepper
1 avocado ~ chopped or mashed as desired
Combine all ingredient except for the avocado. Set aside at room temperature until ready to serve and add the avocado just before serving.
Alternately if you wish to add the avocado early I would recommend waiting to add the tomato until time to serve or omitting completely as it can make the guacamole discolor and get a bit watery if it sets too long.
I was craving a snack after work today (I skipped dinner) and I didn’t want to go over board so I decided to make a couple of individual nacho dip bowls; I know Charles will want one too. I don’t mind having extra beans and olives open ~ tomorrow will be taco day! You could just make one big layered dip if serving a small group or wanting some leftovers; as always adjust to your tastes ~ I however think this was just about perfect as is and it was nice to have in individual servings so as to not go overboard
Layered Nacho Dip
1/4 cup pinto beans – drained and rinsed
1/2 avocado – diced and tossed with lime juice from 1/2 lime to prevent browning
1/8 cup salsa – hot or mild which ever you prefer
1/8 cup shredded cheddar
1/8 cup sour cream
1 Tbs black olives
2 tsp diced pickled jalapeno
1/2 green onion thinly sliced
For each dip bowl start with the beans and layer all ingredients in individual casseroles or gratin dishes.
I love to make something new with leftovers. I intentionally cooked some extra blackened tuna the other day just so I could make a salad. I decided to make one with pasta and avocado for a new twist.
Blackened tuna salad
10 o.z. tuna (I used 2 ahi tuna steaks that were about 5 o.z. each)
8 o.z. uncooked pasta
1 cup mayonnaise
1/4 tsp chili powder
salt and pepper
Cook tuna as desired ~ as I mentioned I went with my blackened version; cool until ready to use. Cook pasta according to package. Drain, rinse, and chill pasta. Add mayonnaise and chili powder. Break apart tuna and stir into pasta mixture. Chill and serve with diced avocado seasoned with lime, salt and pepper.
We decided on tuna today for lunch; we tend to eat quite a bit of fish. I don’t think I could ever get bored with fish, there are so many kinds and so many different ways to prepare. A few weeks ago Charles had picked up a piece of Tuna and on a whim I blackened it while we were preparing dinner. It was one of those Monday’s that we start cooking and maybe 4 or 5 hours later we finally eat so the snack was much appreciated. In any case I used my homemade chili powder for the seasoning. I’ll post the recipe for my chili powder soon; I came up with it one day while making chili only to find out I was chili powder-less and too lazy to go to the store. Ok, back to today’s lunch.
Blackened Tuna with Avocado
2 tuna steaks (5 o.z. each)
salt and pepper
Here is where I wish I had a good cast iron skillet. I used my favorite non-stick and heated over medium-high heat. Meanwhile season the tuna with your blackening seasoning of choice on both sides.
Place seasoned tuna in hot skillet and sear for 3 minutes on first side. It will smoke so have a fan on and a window open if possible. Flip and cook another 2 – 2 1/2 minutes. Remove from heat and set on plate with another plate inverted over top; allow to rest while you prepare the avocado. Cut avocado in half and remove pit. Slice into 1/4 inch slices and remove from skin. Sprinkle with salt and pepper and juice from 1/2 lime. Uncover tuna and squeeze remaining half lime over pieces. Top with avocado and serve.
Enjoy ~ Kimberly
Just wanted to follow-up with a revisit. I made this again for dinner …. backed the time down to 2 minutes each side to keep the tuna cooked to medium. Enjoyed with carrots and rice; very delicious once again.