Sushi With A Spoon

We are huge sushi lovers. Like boarder line obsessed. In fact, my birthday is next week and I've already declared I want to go to one of our favorite Japanese restaurants for my special day! (On a side note, if you aren't a sushi fan, and find yourself avoiding Japanese restaurants, check their menu because most of the ones we love offer many other dishes as well. So you can enjoy something else while those who want sushi can partake.)

Sushi is definitely one of those foods people either love or hate. There doesn't seem to be much gray area. I get it. The thought of eating raw fish doesn't appeal to everyone. A couple things though- if you want to try sushi and you're afraid of raw, there are plenty of options that include cooked seafood as well. 

I had never had sushi until about 15 years ago when Mr. E convinced me to try it. I was very leery of raw fish, so I stuck to California rolls for a long time. But then I branched out...and the minute I tasted raw sushi grade tuna for the first time, it was love at first bite! Now the raw varieties are definitely my favorites. 

Both of our boys are big sushi lovers as well. They each had tried it by the age of 2, and were instant fans. We have a rule though. Nothing raw until your older. So they too stuck to a California roll (since it uses imitation crab). Alex being older now eats all the raw and "weird" stuff, but Max is still limited to that Cali roll. But he doesn't care. He LOVES them! You should see him use his panda chopsticks with sushi. It's about the cutest thing ever. 

So you can imagine the major mom points I scored when I declared we were having California Roll Sushi Bowls for supper one night. I had some excited boys on my hands! 

These give you all the familiar flavors in a simple, fork friendly form! We couldn't get enough! They are already asking me to make them again. 

If you've never made sushi rice, join the club. I was a little imitated, but it was super easy. Read my notes below AND the directions on the package you buy. Where to buy it you ask? I found mine at Walmart in the Asian food aisle. Easy peasy! 

Don't like it spicy? Just leave the sriracha mayo off. I didn't put any on Max's either. It is nice to serve it alongside though for those who do. 

You could easily add veggies you like, omit ones you don't. I kept it pretty basic to the traditional California Roll, but you could easily switch it up. 

If you aren't a sushi lover, but these ingredients look yummy, I encourage you to give this a try. It might be a great introduction to a whole new world!

 California Sushi Roll Bowls

1 lb. sushi rice, rinsed and drained well

1 lb. flake style imitation crab meat, chopped

1 English cucumber, diced

3 carrots, peeled and grated

1-2 avocado, diced

1 (.14 oz.) package nori sheets

5 TBS rice vinegar, divided use

2 TBS sugar

1/2 tsp salt

1/4 c. mayo

1-2 TBS sriracha

1/4 c. soy sauce

Sesame Seeds

After rice is rinsed very well and drained, cook according to package directions. (mine was cooked with 2 1/2 cups water, brought to a boil, simmered on low for 15 minutes, stirring often. Then covered and allowed to sit off heat for another 15 minutes.) While rice cooks, in a small bowl mix 4 TBS vinegar, sugar and salt. Microwave for 1-2 minutes until sugar is dissolved. Stir. Allow to cool down a little. When rice is cooked, add vinegar mixture and stir well. In another small bowl combine soy sauce and remaining vinegar. In another small bowl combine mayo and sriracha. 

When ready to serve, divide rice among 4 bowls. Top with shredded imitation crab, diced cucumber, shredded carrots, and diced avocado. Drizzle each bowl evenly with soy sauce mixture. Drizzle with sriracha mayo. Sprinkle with sesame seeds and broken nori.

 Inspired by Cooking Classy

Shared at Weekend Potluck

Summer Time Boats

Did that title immediately take you to the lake, nice and cool, and yourself riding in a big boat, the wind in your hair? Well...I'm actually talking about a different kind of summer time boat, but I guarantee you, you'll like them!

I'm kind of addicted to finding things to put in lettuce leaves. I think we've discussed this recently. I'm always looking for new dishes, or transforming old ones, so they can be served in their own little "boat" of lettuce. It's fun, healthy and totally hands friendly for all those cookouts and parties popping up this time of year.

I love a good Cobb salad. Especially a California Cobb, with the added avocado. But I I know from when I worked as a waitress, not everyone grooves on all the regular components of a Cobb. I remember these business ladies that would come in for lunch every week, and in the group of 4, not one of them ordered the salad as is. They each had something they wanted left off. And that's fine... to each their own. But I bring it up, because that's where these might be a better option. Set out all the "fixin's" so to speak, and let everyone build their own!

If you're planning a big Independence Day picnic or maybe a day at the lake, these would be a great take along! Simply pack everything up in separate containers and then assemble on site for your eating pleasure!

Boats and summer time go hand in hand, and now they can also go from hand to stomach too!

Cobb Salad Boats

1 1/2 lbs. boneless chicken thighs

Olive Oil

Salt and Pepper to taste
Garlic Powder to taste

3 hearts of Romain, leaves separated

1 pint cherry tomatoes, halved

4 oz. blue cheese crumbles

1 bunch of green onions, chopped, dark greens only

1/2 lb. bacon, cooked crisp and chopped

6 hard boiled eggs, chopped

1 avocado

1 tsp. lemon juice
Favorite dressing

Preheat oven to 350. Drizzle chicken with olive oil and season with salt, pepper and garlic powder. Roast for 30 minutes. Allow to cool and chop. In a small bowl combine avocado, lemon juice and a pinch of salt. Mash until mixed well. To build boats, spoon some avocado mixture into bottom of lettuce leaves. This will act as a barrier and "glue" for the other ingredients. Add other desired toppings. Serve with dressing on the side.

Shared on The Country Cook 

More Meat Free

Need some inspiration for your Meat Free Monday supper? Do you practice Meat Free Mondays? I know more and more of you are because I keep getting asked for dishes that would work. And while we aren't weekly participants, I do think these "meal days" as I like to call them are fun once in a while.

Let's see. We've covered Mondays. Then there is Taco Tuesday, Pizza Friday...what am I missing? Which ones does your family enjoy?

I actually made these a couple weeks ago when my guys were in full training for the Taekwondo State Championships. For the little guy it meant repeating his title from last year; and for Mr E. it meant going out on top. As many of you know, he was very ill last summer, and he fought his way back, recovered, and was determined to have his fight at state be his last one. He is retiring, so to speak. He will still train, and he might do some light competition, but his hard fighting days are behind him. So what better way to do that than competing at the State Finals with our boy.

Well, I am happy to report, I now have TWO state champs in my house!! That's right! They both won GOLD medals in their divisions! Alex defended his title to the fullest in a hard fought match, and Mr. E. indeed went out on top, with his last match being his best one yet.

Can you tell I'm proud? Yeah, so much I might burst.

But back to the food. Little man wanted Mexican food, but I wanted something light, and extra protein during a hard training week is always good.

These are absolutely delicious, and could not be easier. Plus, they are super light, perfect for a hot summer night.

If you need a little help with your Meat Free Monday dinner tonight, I've got you covered! Or if you just want to listen to a mom/wife gush about the boys she loves, well, I'm happy to oblige that too! 

Black Bean Green Chile Tostadas

8 small white flour tortillas 

1 (15 oz.) can black beans, rinsed and drained

1 ( 4 oz.) can green chilies

1/2 tsp. garlic salt

1/2 tsp. cumin

1 avocado

Juice of 1/2 lime

Splash Water

Cheese

Salsa

Chopped Lettuce

Preheat oven to 350. Spray tortillas with cooking spray, lightly. Bake until desired crispiness and browned. We like ours still a little soft, so about 7 minutes. In a small sauce pan place beans. Smash slightly with a potato masher, leaving some beans intact. Add green chilies, garlic salt, cumin and splash water. Cook over low heat until warmed through, about 5 minutes. In a small bowl smash avocado and combine with lime juice. Stir well. Top tortillas with black beans mixture, lettuce, cheese, salsa and avocado mixture. 

 Shared on The Country Cook May 15, 2015

#Plate Proud with Green Bean Delivery

I love entering recipe contests, but when they are also sponsored by a favorite company, that's even better. And that's the exact scenario I got when I was approached by my buddies at Green BEAN Delivery about their Plate Proud recipe contest.

Each participant is asked to submit their favorite original recipe in one—or all—of five categories for a chance to win impressive culinary prizes, including a grill set, planters, placemats, a Mandoline slicer and much more. Categories include everything from recipes on the grill to packed lunches to meals using only local ingredients. All winning recipes will be highlighted on the contest website.

Well, sign me up! I couldn't wait to come up with something delicious to submit, and of course share with all of you. I chose to develop something for the Veggie Side category, since summer time, fresh garden veggies are something I love to cook with in the warm months. Rather they be from our own backyard, or a favorite Farmer's Market, or in this case Green BEAN themselves, I can't get enough. 

This is sure to be a hit at your next cookout, potluck or family get together. Anything you have coming off the grill, from steaks, to burgers, to some delicious barbecue is going to taste even better with this crisp, cool, refreshing side. Fresh corn, tomatoes, avocado and a refreshing dressing make it like a bite full of sunshine in your mouth. Honestly, it's filling enough, it would make a terrific lunch or light supper when it's too hot to cook too! 

I've entered the Plate Proud contest and you can too. Just visit the entry page and share a recipe in one, or all five, categories! 

Summer Corn Salad

5 ears corn

2 medium tomatoes, seeded and chopped

1 small red onion, finely chopped

1 avocado, chopped

1 tsp. dried basil

2 tsp. dried parsley

Salt and Pepper to taste

Dijon Vinaigrette

1 TBS lemon juice

1 TBS white wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

1/2 c. vegetable oil

Salt and Pepper to taste

Combine all ingredients for dressing in a jar and shake well. Chill until ready. 

For salad, bring a large pot of water to boil. Cook corn for about 3 minutes. Remove and immediately rinse with cold water. When cool, remove kernels from cobs. In a large bowl combine all ingredients for salad. Toss well to coat. Pour about 1/2 of the dressing over salad. Mix well to combine. Chill until ready to serve. Serve salad with rest of dressing on side for people to add if needed. 

Shared on The Country Cook April 24, 2015

Disclaimer: I was given a complimentary bin from Green BEAN Delivery in exchange for this feature and entering the contest. All thoughts and opinions are my own. 

Two Loves One Bite

It is no secret that your Everyday Mom is a major avocado lover. I make no qualms about trying to eat them as much as possible and adding them to any recipe I can. But here is another food love of mine that you may not be aware of, and some of you might have never heard of it...capicola. Have you had it? Capicola is a dry-cured Italian deli meat that comes in either sweet or hot varieties. Me? I prefer the hot version. And I can't do extremely spicy, so it is just the amount of heat for me. I had no idea what it was until Mr. Everyday picked some during a trip to our local butcher's and for me it was love at first bite. I love it plain, in sandwiches, on crackers, just about any way I can get it. So when I went to the fridge the other day knowing I had some left in the meat drawer, and realized I also had an avocado I needed to use I thought "Why not find a way to combine them into a simple lunch." And that idea turned into why not make lunch for me, but at the same time create an easy appetizer too. These definitely fit the bill for both. Something light and tasty for lunch for one, or make a big platter of them for your next party. When two foods I love come together so well, it's like harmony in my mouth!

Capicola Wrapped Avocado
2 avocados, pit removed and sliced (Mine yielded about 8 slices each)
16 slices Spicy Capicola, shaved thin (Ask your deli counter to shave instead of slice to achieve the thinnest texture)
Sea Salt

Slice each avocado. Carefully wrap each slice with a piece of capicola. Lay on serving platter, seam side down. Sprinkle with sea salt.*NOTE* If made ahead of time, or sitting out, carefully brush each slice with lemon juice to avoid browning. 

Shared on Make Ahead Meals Sept. 10, 2012
Shared on Mandy's Recipe Box Sept. 11, 2012
Shared on Lady Behind The Curtain Sept. 12, 2012

Avocado at Very Good Recipes
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Yet Another Copycat

One of the biggest treats for me when experimenting in the kitchen is learning to recreate favorite dishes from favorite restaurants. This is something I have every time we go to our 2nd favorite sushi place here in Fort Wayne, Sakura, and each time I keep saying I'm going to make it at home and then somehow I forget. Why? I have no idea because it's totally worth the time. I guess I just get busy making and eating other things and it slips my mind. And the next time we go back, I'm reminded once again I didn't do what I intended. But not this time. This time I remembered! And I'm so happy I did. I remember the first time I saw it on the menu, and any other avocado lover will appreciate this. When I read the words "Avocado Salad" my mouth began to water and I couldn't believe it was entire salad created one of my favorite veggies. This salad is full of avocado flavor, and even with the ginger dressing we all love at Japanese restaurants, it really shines through. So simple, yet absolutely delicious. If you have never had this dressing, it's one of a kind and usually included in any house salad at a Japanese restaurant; and sometimes you can find a bottled version in the grocery store. The "bite" of the dressing mixed with the buttery avocado is truly one of my favorite culinary combinations; and now I can make it any time I want. But believe me, that won't stop me from ordering it each time we visit also...what can I say? I just can't get enough!

Avocado Salad with Carrot Ginger Dressing
1 head iceberg lettuce, chopped
4 avocados, pits removed and sliced very thin
4 TBS sesame seeds

Dressing: From Epicurious

3 medium carrots, chopped
1/4 c. fresh ginger, peeled and chopped
1/4 c. shallots, chopped
1/4 c. seasoned rice vinegar
1 TBS soy sauce
1 TBS sesame oil
1/2 c. vegetable oil
1/4 c. water

To make dressing~

Pulse carrots in a food processor until almost purred .Add ginger, shallots, vinegar, soy sauce and sesame oil; and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.

Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired

To prepare salads~ Equally divide lettuce, avocado and sesame seeds between 4 salad bowls. Fan the avocado slices out over lettuce, overlapping a little. Sprinkle with sesame seeds and serve with dressing on side.

Makes 4 Salads

Shared on Mandy's Recipe Box Aug. 28, 2012
Shared on Lady Behind The Curtain Aug. 29, 2012
Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012

Avocado at Very Good Recipes

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Weekend Company {Guest Blogger Lauren}

Good Morning EMM-ers! I hope you had a fantastic week and are ready for some fun and relaxation this weekend. I know our family is! Thanks for joining myself and my guest, Lauren, in my kitchen today. I'm excited to have her share this yummy recipe with you. I have been wanting to try quinoa for some time and now I have exactly the recipe to do so! Ya'll know how much I love anything with avocado in it! Without further adieu, please welcome her to EMM...

 I am a recipe developer, food blogger and the staff Nutritionist at The Bar Method in Montclair, NJ where I offer workshops and individualized counseling.   After receiving my Masters Degree in Nutritional Sciences, I received my nutrition certification.   I began blogging in early 2012 and love to share my healthy and delicious recipes with all of my followers.  I've had the honor of being featured in SHAPE magazine twice http://www.shape.com/healthy-eating/diet-tips/best-and-worst-foods-bikini-body?page=6 (page 6,7 and 8) for tips on the best and worst foods to eat and for creative quinoa recipes http://www.shape.com/healthy-eating/cooking-ideas/10-new-ways-eat-quinoa?page=5(page 5 and 10 are my recipes and pictures).  I was featured in an article in The Alternative Press about balancing healthy lifestyles and being a mother http://thealternativepress.com/articles/7-moms-who-bite-off-almost-more-than-they-can-c.  And recently, Guiliana Rancic’s website, www.FabFitFun.com featured one of my healthy recipes http://fabfitfun.com/recipe-healthy-empanadas.  I live in Westfield, NJ with my husband and three little men.  I feel lucky to have such a wonderful family and work my dream job.

 This salad is my favorite salad! I love the cilantro lime vinaigrette with the beans and vegetables.  I like to make it the night before so all the flavors soak in.  Every time I bring it somewhere, someone is always asking for the recipe!

Quinoa is the latest “superfood” these days.  I love it.  It’s so versatile and can be used in so many different ways.  Quinoa is loaded with magnesium, iron and calcium.  It is the only grain to have all nine essential amino acids which also makes it the only one to be a complete protein.  It is low calorie, has a lot of fiber and is also gluten free which is perfect for those with gluten sensitivities.

Avocados are packed with fiber, potassium, Vitamin E, B vitamins and folic acid.  They also have monounsaturated fats (healthy fats) which help to lower blood cholesterol.

Black beans are also packed with fiber and protein as well.  Tomatoes have antioxidants and Vitamin A and C in them.

What happens when you put all of these nutrition powerhouses together??? One delicious, healthy salad!

Quinoa Avocado Tomato Corn and Black Bean Salad with Cilantro Lime Vinaigrette Adapted from allrecipes.com 

For the salad:

• 1.5 cups uncooked quinoa
• 3 cups water
• Two 15-ounce cans black beans, rinsed and drained
• One box (14 oz) of frozen corn, defrosted
• 2 avocados, peeled and cut into 1/2-inch pieces
• 1-2 pints grape tomatoes, halved ( I used 1 1/2)

1. Cook quinoa with the water according to package directions. Let cool to room temperature.
2. Combine beans, corn, avocado, and tomatoes. Toss with cooled quinoa.

For the dressing:

• 1 clove garlic
• 1/4 cup grapeseed oil
• 3/4 teaspoon minced fresh ginger root
• 1/4 cup fresh lime juice
• zest of one lime
• 2 teaspoons balsamic vinegar
•  salt to taste
• 1/4 cup fresh packed cilantro leaves (optional if you don’t like cilantro)

Mix all ingredients together in a small bowl.   Pour dressing over salad.  Let refrigerate for several hours or even overnight.  Makes 8 servings.  Enjoy, it really is THAT good!

Nutrition Facts
Serving Size 1/8 of salad
Amount Per Serving
Calories 298 Calories from Fat 147
Total Fat 16.4g
Saturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 53mg
Total Carbohydrates 36.5g
Dietary Fiber 7.6g
Sugars 2.5g
Protein 7.2g
*Nutritional information provided by www.caloriecount.com, not 100% guaranteed accurate

Blog: www.laurenkellynutrition.com

Facebook: http://www.facebook.com/LaurenKellyCertifiedNutritionist

Pinterest: http://pinterest.com/laurenbkelly/

Twitter: https://twitter.com/#!/LaurenKellyCN

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Avocado Lunch

Faithful readers of EMM know I am a true avocado lover at heart. Any time I get to add them to a meal or find new and interesting ways to use them I am a happy girl. But sometimes inspiration isn't always easy to find, so it would be outstanding to have a place where I could see where fellow foodies and avocado fans were cooking up too. If you are in the same avocado "boat" as me, then have I got a treat for you!

The folks at Avocados From Mexico have just launched a new section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes.

Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avocado love with with other foodies like you.

If you have a recipe you would love to submit and click below to share the wealth! 

And scroll down to see my latest yummy avocado creation!

Here is the recipe I have decided to contribute. It is the perfect light lunch for one, or make a big platter to share! Or maybe even a snack for movie night! I prefer the cheese as is, but if you wanted a more "true" nacho feel, you could definitely put them under the broiler for a minute or so to melt it. Either way, they are delicious, and even my boys, who aren't the biggest avocado fans LOVED them!

Avocado Nachos
Tortilla Chips
1/2 c. black beans, rinsed and drained
1 tomato, seeded and chopped
1/4 c. red onion, chopped
1/2 c. Queso Blanco cheese, shredded
1 avocado, chopped
1/2 lime, juiced
Salt to taste

On a large plate, place tortilla chips. Add black beans, tomato and onion. In a small bowl, combine avocado, lime juice and salt. Add to nachos. Sprinkle with cheese.

Shared on Lady Behind The Curtain June 27, 2012
Shared on The Country Cook June 29, 2012

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This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion. I have received payment for this post/endorsement.

Obsession For Breakfast

Lately I've been sharing with all of you that my latest obsession is black beans. I've always liked them, but recently I just can't get enough! I've been finding all sorts of recipes to make with them to satisfy my cravings, and finally thought about incorporating them into breakfast too. How? What else~ huevos rancheros? I have seen them made lots of times on cooking shows, a lot of different ways, and they always look delicious, but I've never made them myself. But the upside to waiting until now is I had enough time to figure out what was the one thing about all of those versions I would change. The red sauce. See, I don't really groove on red enchilada sauce, and most of  those I watched being made by some of my favorite tv chefs included it. So now that I've discovered how much I enjoy the green variety, I knew I had found the key to making them just my way! If you enjoy entertaining for brunch, these would be great. All you have to do is make the eggs and beans, have all the other ingredients waiting and each person can make his/her own to order! But truthfully these would also make a delicious simple, light supper on a hot summer day.  I'm so happy I have found yet another way to enjoy my friend the black bean~ breakfast, lunch or dinner!

Huevos Ranheros
Makes 4 portions

8 large eggs
8 corn toastada chips/shells (found by tortillas, they look like large tortilla chips)
1 large avocado, sliced
2 Roma tomatoes, seeded and finely chopped
1 (15oz) can black beans
1 small can green enchilada sauce
Cooking spray
Salt and Pepper to taste

Spray a large skillet w/ cooking spray and heat to medium. Cook eggs, to desired doneness. I like over easy for this. Remove to a plate, and keep warm. In the same skillet, add a little more cooking spray and black beans. Stir and cook until heated through, about 2 minutes. To assemble, lay 2 toastada shells on plate. Top w/ black beans and 2 eggs. Drizzle w/ enchilada sauce. Add 2 slices of avocado to each egg. Sprinkle w/ diced tomato.

Shared on The Country Cook May 25, 2012
Shared on Make Ahead Meals May 28, 2012

Breakfast at Very Good Recipes
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Church Supper Inspiration

I know many of you enjoy my weekly Blog Hop, Church Supper, hosted each Sunday. I also know many of you are very busy on the weekends, and aren't around as much as you are during the week, therefore might not have a clue to as what I'm talking about. Well, a Blog Hop, or Linky Party is something we bloggers can host on our blog where other bloggers can share recipes for visitors to view. Think of it as a huge virtual potluck dinner. I link up to many during the week, and then on Sunday, it's my turn. I was inspired by the old church suppers held in the basement of my childhood church and I always look forward to what everyone is going to share. There are always so many yummy things to drool over, and even find inspiration, as in this case. Recently, a fellow blogger, Carrie, from My Favorite Finds shared a salad I could not wait to try! In fact, I was in the kitchen making it within just a couple days. First off, it contains 2 of my favorite things: avocado and black beans. And secondly, I'm always looking for healthy, easy dishes for me to enjoy at lunch time when nobody else is home. Many days it's too simple to resort to the pj&j and chips; but if I have something like this that is made ahead and waiting in the fridge, weekday lunches become fun again. This is not only a terrific salad, it also makes the perfect "dip" for tortilla chips. Heck, I even think you could spoon some into a pita for a veggie sandwich. Thanks to everyone who links up, stops by and enjoys my Church Suppers as much as I do. I hope you find inspiration and something tasty to try just like I did.

Avocado and Black Bean Salad Adapted from My Favorite Finds (for original recipe, click here)
2 avocados, chopped
1 1/2 c. frozen corn, thawed
1 can black beans, rinsed and drained
3 Roma tomatoes, seeded and diced
1/4 c. black olives, sliced
1 green pepper, chopped
1/8 c. olive oil
1/8 c. canola oil
3 TBS lemon juice
1/4 tsp. garlic powder
Salt and Pepper to taste

In a large bowl, combine all veggies. Mix gently. Sprinkle w/ garlic powder, salt and pepper. Mix well. Drizzle w/ lemon juice and then oils. Toss to coat. Chill well.
*NOTE* When dressing salads w/ acid and oil both, always do the acid first. If the oil is coating the salad, the acid won't be able to.

If you want to make this ahead, add avocado closer to serving time.

 Shared on The Country Cook Mar. 16, 2012
Shared on Around My Family Table Mar. 16, 2012 
Shared on Make Ahead Meals Mar. 19, 2012 
Shared on Addicted to Recipes Mar. 20, 2012

Salad at Very Good Recipes
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Whack A Mole

Too cute, right??

Ha! That caught your eye didn't it! What I'm actually talking about is guacamole. But the first time Alex ever heard that word, he was probably about 3, he thought I said "whack a mole" and was very confused as to why Mommy was eating his game. LOL Avocados are one of my favorite vegetables. I can eat them sliced, w/ a little salt, I always have them in my sushi, or on Mexican food, I add them to salads when I can (Adam and Alex aren't fans, so I eat theirs too!), and in of course I love guacamole. I can make a whole meal out of a bowl of "guac" and some chips. I love having it for lunch w/ some crackers or chips.  I have come up w/ my "perfect" recipe including all the flavors I love w/ things I usually have on hand. Not to mention now, thanks to my lovely friends, Coupon Loving Chicks, I have an adorable serving bowl for it! Plus it can be mixed up in no time at all, so it's great when I get that late night craving, or for that last minute party or backyard barbecue invitation.  So if you like "whack a mole" as much as I do, this is a great one to try!

Easy Guacamole
2 avocados, chopped (I like to smash mine w/ a potato masher)
1/2 lemon juiced
2 TBS chopped onion
1/2 tsp kosher salt
2 TBS olive oil
Pepper to taste
1/4 tomato chopped

Mix all together and chill for 1 hour for best taste.

 

Shared on It's A Keeper Feb. 16, 2012
Shared on Miz Helen's Country Cottage Feb. 16, 2012
Shared on The Country Cook Feb. 17, 2012
Shared on Amee's Savory Dish Feb. 17, 2012
Shared on Six Sisters' Stuff Feb. 18, 2012
Shared on Gooseberry Patch May 9, 2012

From My Heart To His

I have 2 people in this house whom I aim to please w/ tasty meals on a daily basis. I'm not going to lie to you. One is easier than the other. Not b/c the older of the two is picky by any means, but let's face it, the 7 year old, well, my 7 year old anyway, will pretty much eat anything I put in front of him, especially if it contains one of his diet staples~ cheese, cheese and cheese :) Seriously though, I've said it before and I'll say it again, I'm very lucky to not only have no picky eaters in my house, but two "boys" who are more than willing to play along w/ my kitchen science experiments. But when I come across a recipe that I am excited to make for my husband, b/c it contains a favorite of his, that is a good day! That is exactly what happened when my friend, Jenna, over at Newlyweds Blog shared her Hearts of Palm Salad recipe. I actually didn't know, until this past summer how much Adam enjoyed hearts of palm. Have you ever had them? If not, I would say they are closest to an artichoke heart; but if you haven't had those, I'd say think olive like. I had never had one until Adam brought home a can to snack on, and I was immediately hooked. Unfortunately though, my recipe box had zero dishes containing them. That was until this gem came along. This salad is amazing! It's packed full of flavor, and could actually be a meal in itself. Jenna has a homemade dressing she uses for it (click the link above to see the original recipe and the amazing dressing) but I used bottled dressing I had on hand. Adam loved every bite and was so excited to have a new way to enjoy this unique vegetable. I'm so happy to say I pleased my husband, straight from my heart.

Hearts of Palm Salad From Newlyweds Blog
1 1/2 Romaine hearts, chopped
1/2 c. real bacon bits
1(15 oz.) can hearts of palm, drained and chopped
1 (15 oz.) can artichoke hearts in water, drained and chopped
1 avocado, chopped
1/2 c. feta cheese crumbles
Creamy Vidalia Onion dressing

Combine lettuce, bacon, hearts of palm, artichokes, avocado. Toss to combine. Top w/ cheese crumbles and add dressing to taste. If not serving immediately, wait to add avocado to avoid browning.

Shared on This Chick Cooks Nov. 30, 2011
Shared on Miz Helen's Country Cottage Dec. 1, 2011
Shared on The Country Cook Dec. 2, 2011

Salad at Very Good Recipes
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