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Mango Avocado Salsa & Chili-Coke Chicken


Austin Countdown: T-17 days. That’s right, in just two weeks the hubby and I will be packing the wagons and heading to the big land of Texas where Jack will work hard on his PhD and I will lounge lazily by the pool, work on my tan and eat Fro-Yo. Have I mentioned I am still unemployed? Hopefully that will change soon after we get settled and then off to work for me as well. Now, on to more tasty topics…With most of our home packed into boxes, there have been few projects for me to share with you, that is, until this week.

Jack and I have been on a constant scouting mission for avocados. Avocados are my all time favorite summer food. Unfortunately, finding these delicious fruits is easier said than done. Produce options are ridiculously limited in our small town and when we do find a decent batch, they typically sell for around $2/fruit. Yikes! Lately, our local produce stand down the street has had a fairly good showing of avocado however and we have been taking full advantage.

Mango Avocado Salsa & Chili-Coke Chicken

This week, we had avocado every night. Since the weather here is hot and sticky, we wanted our meal to highlight the avocado flavor and also remain light and fresh tasting. Here’s what we came up with:

Mango Avocado Salsa & Chili-Coke Chicken over Spinach and a Toasted Tortilla

That sounds long and complicated as I write it out but it is pretty simple and incredibly delicious.

Mango Avocado Salsa & Chili-Coke Chicken

Chili-Coke Chicken

2 chicken breasts 1 tbsp red pepper flakes 1 tbsp Adobo seasoning 2 tbsp Brown sugar pepper to taste coke to taste –start at 1 tsp rum to taste –start at 1 tsp 2 tsp lemon juice

Boil 2 chicken breasts until cooked. Run cold water over chicken and shred. Mix above ingredients, adjust according to taste. All our sauces are done by taste so these are rough measurements. Toss chicken with seasoning and let sit.

Mango Avocado Salsa & Chili-Coke Chicken

Mango Avocado Salsa

1 Mango 1 Avocado 1/4 cup chopped red onion 1/8 cup chopped fresh cilantro 1/4 cup yellow tomato chopped 1/4 Feta Cheese 1 tsp lemon juice salt and pepper to taste

Combine ingredients by tossing gently. Set Aside.

Next, pour 1-2 tsp of olive oil into a pan. Allow the oil to warm up and then toss your tortilla into the oil. Cook on each side until slightly crisp.

Pile spinach on top of the tortillas, followed by the chicken and topped off with the mango avocado salsa. Enjoy!


Tomatillo Avocado Dip


If you haven’t figured it out yet, there is no method to my kitchen madness. I sort through buckets of recipes and after “getting the gist” of the ingredients needed, I just go at it. Sometimes I substitute ingredients because I’m curious, and other times simply because I don’t have an ingredient. Really, it is only through great pains and a lot of luck that I am able to produce something resembling a recipe for you each week.

Why am I telling you this?

I made this dip. It was fantastic.


However, I didn’t measure all the ingredients.

The recipe I’ve written below should be very close to the original, but be sure to taste as you go and adjust if needed.

I know many of you have never used tomatillos before, but trust me they are worth the gamble. Tomatillos are delicious when mixed with the right ingredients. They are responsible for the tart flavor in many Mexican green sauces. I encourage you to give them a try and add a new ingredient to your family meals.

Tomatillo Avocado Dip

Ingredients:

2 tomatillos
1 avocado
1 tbsp half and half
1 tbsp lemon
2 tsp garlic
1 tsp pepper
1/2 tsp salt

Instructions:

Remove skin and pit of avocado. Chop tomatillos into smaller chunks. Combine all ingredients in a blender or food processor. Use the half and half to smooth out the dip.

Serve with your favorite chip or a plateful of fresh veggies and enjoy!