Avocado- need recipes please

[dakcp2001]

I've got 3 avocados and need to do something with them soon! Anyone have any great recipes or suggestions? Any good guacomole recipes? Anything else? Thanks in advance!

 

[The Mystery Machine]

My guacomole recipe is made to my liking. I just use chopped tomatoes, a bit of minced onion, and fresh squeezed limes juice and salt to taste.

A lot of people add cilantro and jalapenos. I don't care for them. You can add whatever you like.

They don't keep so you have to make it and eat it up same day.

You can also use them in salads.

I cannot buy a decent avacado here in the MO. I miss the TX avocados.

 

[si-am]

I like to make a side "salad" with them. Diced avocados, diced Roma tomatoes, a bit of olive oil and freshly grated parmesan cheese. Yum!

 

[punkin]

I like to make a side "salad" with them. Diced avocados, diced Roma tomatoes, a bit of olive oil and freshly grated parmesan cheese. Yum!

I like a salad too. Diced avocados, diced tomatoes, diced bell pepper, diced onion, cilantro, balsamic vinegar, extra virgin olive oil, salt pepper. In fact we had this with dinner last night. Yum.

 

[Buckeye Princess]

My favorite avocado recipe is for Mushroom Avocado quesadillas. Basically you make a guesadilla with sautéed mushrooms, slices of avocado, goat cheese and colby jack. Soooooo good.

 

[alliecats]

I love avocados on everything. BLTs, grilled cheeses, bean burritos, etc.
My favorite thing to do with avocados is a pita pocket.

1 avocado
1 or 2 roma tomatoes
1 can sliced black olives, drained
pita bread, cut in half
Ranch dressing
Paul Newman Oil & Vinegar dressing

Cut up avocado and tomato, add to bowl with olives (my gramma also added lettuce to this, but I don't like it). Add 1 tbsp. of ranch, and 1/2 tbsp. of Paul Newman (gramma also added a tbsp of mayo but I leave it out). Stir and stuff in pockets.

It's easy and good! You can also add turkey or cheese if you wanted but I like it just like this.

 

[design_mom]

My guac recipe is:

2 ripe avocados, peeled, pitted and mashed
2 roma tomatoes, seeded and diced
1/4 cup chopped red onion
2-3 cloves of garlic, minced (the flavor gets stronger as it sits. If you're eating it immediately, use more. If you're eating it later, use less.)
pinch of salt
juice from 1/2 a fresh lime

Combine all ingredients. Either eat immediately, or cover surface with plastic wrap (to prevent browning) and refrigerate until ready to eat.

I also have a white bean salsa recipe that uses a chopped avocado. It's really good, but I don't know the recipe by heart and I'm not at home. I can post it later if you're interested.

 

[Chelley00]

My favorite avocado recipe:

Cumin Dusted Chicken with Guacamole Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571482

Base your meal on a speedy, well-seasoned main dish, and dinner is a breeze. This flavorful entrée calls for a simple side dish; try a green salad and yellow rice or canned black beans.

Yield: 4 servings (serving size: 1 breast half and about 3 tablespoons sauce)


Ingredients
Sauce:
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed

Chicken:
2 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Preparation
To prepare sauce, combine first 8 ingredients; set aside.

Preheat oven to 400°.

To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce.

Nutritional Information
Calories:301 (27% from fat)
Fat:9g (sat 1.5g,mono 4.8g,poly 1.3g)
Protein:41.6g
Carbohydrate:12.5g
Fiber:3.6g
Cholesterol:101mg
Iron:2.1mg
Sodium:575mg
Calcium:76mg
Liz Zack, Cooking Light, JANUARY 2007

 

[krcit]

My friend makes a good dip. She layers mashed avocado, sour cream, salsa and shredded cheese.

 

[runskyhy]

Yummy:

Avocado-Chocolate Truffles
1/2 cup butter
1 large very ripe avocados, peeled and pit removed*
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugar
Powdered sugar for rolling
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left. Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the remaining melted butter. Mix until well combined. Place the chocolate mixture into the refrigerator until it hardens. When chocolate mixture has hardened, remove from refrigerator. Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of chocolate balls in the refrigerator until firm. Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands. Roll in powdered sugar to coat the outside. Place the finished truffles in the refrigerator until they are set. They should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.

Avocado Pie: Stir 14 oz. sweetened condensed milk into 1 mashed avocado. Stir in 1/4 c. lemon juice, to taste. Combine well, then pour into prepared 9" pie shell. Cover, and refrigerate at least 4 hours. Serve with cool whip.

Haven't tried:

Avocado Bread
http://www.farmfreshtoyou.com/recipes/bread2-0303.shtml
2 C. all purpose flour
1 large egg
3/4 C. sugar
1/2 C. mashed avocado
1-1/2 tsp. baking powder
1/2 C. buttermilk
1/2 tsp. baking soda
1/2 C. chopped pecans
1/2 tsp. salt
Preheat oven to 375 degrees F. Generously grease a 9 x 5" loaf pan. Combine flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly. In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans. Pour into the prepared pan and bake for 50 minutes to 1 hour or until toothpick inserted into the center comes out clean.

Creamy Avocado Pasta
http://www.farmfreshtoyou.com/recipes/Avo052505.shtml
3/4 lb pasta, linguini
2 Tbsp olive oil
3 cloves garlic
1 -2 avocados
2 Tbsp lemon juice
salt & pepper
1/2 Cup freshly grated Reggiano
Parmesan cheese
2 Tbsp cream
Cook pasta according to manufacturers instructions. Peel and stone avocados. Dice and sprinkle lemon juice, salt and pepper over the top and mix gently. Heat oil in pan, add crushed garlic and sauté until fragrant, about 2-3 minutes. Add avocado mixture and gently stir until very warm but not boiling. Stir in cream and pour over cooked pasta. Sprinkle Parmesan cheese over the top.

 

[snarlingcoyote]

Right now my favorite thing is to cook up some good clear chicken broth with seasoning then drop in some fresh chopped cilantro, green onion and big, huge chunks of avacado, then toss in some crumpled up backed tortilla chips. Easy and filling!

 

[tlbwriter]

I just make a sandwich with sliced avocado and provolone and/or swiss cheese. Yum!