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 had to revisit a few recipes today. Chicken tostadas just sounded terrific and I figured I should test some of my posts just to make sure everything was as delicious as when I first made them. I couldn’t have been happier with the results. Perfectly seasoned, very spicy, full of flavor …. just the way I like it!
I then prepared the Salsa Fresco. I did only use 1 half of the jalapeno as it was very large and I added a little extra tomato but the chunks were larger so ounce for ounce it was likely about the same.
I haven’t posted my guacamole recipe; perhaps I shall do that tomorrow but here is a picture just to get the mouth-watering!
After all the prep work is done it’s time to cook the chicken. I used 2 chicken breast which I thinly sliced. Before cooking I tossed with the taco seasoning.
In a hot skillet with about 1 Tbs olive oil sauté the chicken for about 4 – 5 minutes until cooked through. Squeeze about 1/2 a lime during the last minute of cooking.
Set aside and prepare corn shells for the tostadas. I like to fry mine for about 1 minute, sprinkle with salt, and bake for 4 – 5 minutes in a 350 degree oven until nice and crispy. Build your tostadas as desired.