Category Archives: Recipes

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Black Bean, Corn & Avocado Salsa

Black Bean, Corn & Avocado Salsa

Black Bean, Corn & Avocado Salsa

INGREDIENTS

DIRECTIONS

  1. In large bowl, whisk together salad dressing, scallions, cilantro and lime peel.
  2. Stir in beans, corn and red pepper.
  3. Add Avocado; toss gently.
  4. Season with salt, if desired.

HOLY PINEAPPLE GUACAMOLE

HOLY PINEAPPLE GUACAMOLE

HOLY PINEAPPLE GUACAMOLE

INGREDIENTS

DIRECTIONS

  1. Mash the avocados with a potato masher or a fork.
  2. After the avocados are mashed, add the lime juice and stir.
  3. Next, add in the tomato, onion, jalapenos, cilantro, and season with salt and pepper to taste.
  4. You’re done! Refrigerate and use within 24 hours.
  5. NOTE: I love serving the guacamole in the hollowed out pineapple. A bonus, the acids in the pineapple flesh keep your dip bright and green!

CHICKEN & AVOCADO ENCHILADAS

CHICKEN & AVOCADO ENCHILADAS

CHICKEN & AVOCADO ENCHILADAS

Delicious chicken enchiladas with an irresistible avocado cream sauce!

INGREDIENTS:

ENCHILADA INGREDIENTS:

  • 2 Tbsp. olive oil
  • 1 medium white or yellow onion, peeled and thinly sliced
  • 2 poblano peppers, stemmed and thinly sliced
  • 1 jalapeno pepper, finely diced (remove seeds for less heat)
  • 8-10 (6-inch) flour tortillas
  • 4 cups shredded cooked chicken
  • 2-3 cups Monterrey Jack cheese
  • optional garnish: fresh cilantro, sour cream, and/or shredded cheese

AVOCADO CREAM SAUCE INGREDIENTS:

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 2 California avocados, peeled and pitted
  • 1/2 cup chopped fresh cilantro
  • juice of one lime

DIRECTIONS:

TO MAKE THE ENCHILADAS:

Prepare the “Avocado Cream Sauce” as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.

In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.

To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.

Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

TO MAKE AVOCADO CREAM SAUCE:

Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

 

Ceviche with shrimp and avocado recipe

Ceviche with shrimp and avocado

Ceviche with shrimp and avocado

Ceviche with shrimp and avocado
SERVES 4
10 ounces/300 g peeled raw shrimp
Juice of 3 limes
2 ripe tomatoes, finely chopped
2 green onions, finely chopped
1 red chile, seeded and finely chopped
A pinch of dried red chili flakes
A small handful of chopped fresh parsley
A small handful of chopped fresh cilantro
2 ripe avocados

Place the shrimp in a large glass mixing bowl and squeeze the lime juice over them, mixing it all in to make sure the shrimp are covered in juice. Add the tomatoes, green onions, and fresh and dried chile. Add the herbs. Cover the bowl and refrigerate for at least an hour or so. Pit, peel, and chop the avocados and add just before serving so they don’t get brown and raddled.

Avo Rita!

Avo Rita!

Avo Rita Recipe!

Avo-Rita
Recipe from 101 Mojitos and other Muddled Drinks by Kim Haasarud (Wiley & Sons 2011).

1.5 oz 1800 Silver tequila
0.75 oz Cointreau
1.5 oz lime juice
1.5 oz agave nectar
Half a ripe avocado
2-3 sprigs of cilantro
Kosher salt / celery salt, for rim *
Lime wedge, for garnish

Kosher / Celery Salt Rim: In a small bowl, mix 1 teaspoon of celery salt with 4 Tablespoons Kosher salt.  Mix well.  To rim the glass, wet outside of Margarita glass with lime wedge and dip into salt mixture.  Set the glass aside.

In a mixing glass, muddle the avocado with the lime juice and agave nectar.  Add the 1800 tequila and Cointreau.  Top with ice and shake vigorously.  Strain into ice-filled, salt-rimmed glass.  Garnish with lime wedge and serve.

Avocado Mac & Cheese Recipe

Avocado Mac & Cheese Recipe

Avocado Mac & Cheese Recipe

Stovetop Avocado Mac and Cheese

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

 Creamy, cheesy, and easy Avocado Mac and Cheese!

Ingredients:

10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired

directions:

1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.

2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.

3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.

4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.

Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.

Raw Carrot Avocado Soup

Raw Carrot Avocado Soup

Raw Carrot Avocado Soup

This soup is more hearty than I expected … quite robust and satisfying, and super simple to make.

RAW CARROT AVOCADO SOUP

SERVES

2 servings

INGREDIENTS

  • 1 avocado, chopped
  • 4 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1/2 medium onion, chopped
  • 1 clove garlic, pressed
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil
  • 1 1/2 cups water for blending
  • 1/2 medium tomato, finely chopped
  • 1 green onion, sliced
  • 1/2 teaspoon olive oil

PREPARATION

  1. Coarsely chop all the ingredients to make blending easier.
  2. In a blender, add everything but the tomato and scallion and teaspoon olive oil.
  3. Puree for a few to several minutes until very smooth.
  4. In some blenders, the soup will start to warm up a bit as it processes.
  5. Garnish with chopped tomatoes and scallions, and drizzle with a bit of olive oil.

Grilled Chicken Salad With Avocado and Mango

Grilled Chicken Salad With Avocado and Mango

Grilled Chicken Salad With Avocado and MangoGrilled Chicken Salad With Avocado and Mango

Grilled Chicken Salad With Avocado and Mango

  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: 1 chicken breast plus 2 cups salad)

Nutritional Information

Calories per serving: 185
Fat per serving: 8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 8g
Carbohydrates per serving: 24g
Fiber per serving: 5g
Cholesterol per serving: 3mg
Iron per serving: 3mg
Sodium per serving: 203mg
Calcium per serving: 112mg

Good to Know

Who says salads have to be boring? Dress up leafy greens, which are rich in folate and vitamin C, with protein-packed grilled chicken, antioxidant-rich mango and avocados, which are a great source of heart-healthy monounsaturated fats.

This Recipe Is

  • Low Cholesterol
  • Low Saturated Fat

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons mango chutney
  • 1 tablespoon low-sodium soy sauce
  • 3/4 teaspoon grated peeled fresh ginger
  • 4 (4-ounce) skinless, boneless chicken-breast halves
  • Cooking spray
  • 8 cups mixed salad greens
  • 1 cup diced peeled mango
  • 3/4 cup diced peeled avocado

Preparation

1. Prepare grill.

2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.

3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.

4. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

Andrea”s Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($12) or Hogue from Washington ($8).–Andrea Immer Robinson

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