Avocado cream sauce (alternate as a salad dressing)

Ingredients

 1/4 Cup mayo (I use vegan Just Mayo)

1/4 Cup sour cream

2-4 Tbsp non fat milk

1/2 white onion rough chopped

2 Cloves garlic

4 Tbsp fresh cilantro

1 Avocado

Squeeze of fresh lemon juice

Salt & Pepper

 

Directions

Combine all ingredients for the avocado sauce in a blender (the same one from the garlic olive oil is fine) and blend until smooth. Add milk as needed until you reach your desired consistency.  I wanted my drizzleable (What that's a word).  Attempt to not eat sauce with a spoon.  

California Bacon Avocado Pizza with Avocado cream sauce

Ingredients

Avocado Cream Sauce

 1/4 Cup mayo (I use vegan Just Mayo)

1/4 Cup sour cream

2-4 Tbsp non fat milk

1/2 white onion rough chopped

2 Cloves garlic

4 Tbsp fresh cilantro

1 Avocado

Squeeze of fresh lemon juice

Salt & Pepper

Crust

Any thin crust pizza crust you like

3 Cloves of garlic 

2-3 Tbsp Olive oil 

Pizza toppings

6 Pieces of bacon cooked crispy and crumbled

1 Avocado cubed

1-2 Tomatoes cubed

1/4 Red onion sliced thin

1.5 Cups Shredded Five Cheese Italian Blend

Directions

Preheat oven per crust directions (I tried using puff pastry as my crust and it made me so angry I decided to just tell you to use any thin crust recipe, or premade crust you like.  In a small blender or food processor (I used smallest container on my bullet) combine olive oil and garlic and blend until the garlic is finely chopped.  Brush garlic mixture all over entire crust and bake on cookie sheet or pizza stone for 8-10 minutes or until golden brown. Add cheese to all of crust except the edges and bake until bubbly. If possible remove crust from pan and bake straight on oven rack until cheese has melted.

While crust is baking combine all ingredients for the avocado sauce in a blender (the same one from the garlic olive oil is fine) and blend until smooth. Add milk as needed until you reach your desired consistency.  I wanted my drizzleable (What that's a word).  Attempt to not eat sauce with a spoon.  

Once crust is complete top with crumbled bacon, tomatoes, thin sliced onions and then drizzle with the sauce.

Please note.  The 6 slices of bacon is an increase from the 4 I started with.  My husband would like me to note that a better portion would be an entire package of bacon.  This is your choice.  Also if you will be eating this as left overs I would leave the tomato, avocado, and sauce off until you have re-heated it the next day.  You will notice I only dressed one side of my pizza so it could be reheated for my husbands lunch the next day.  He added the cold toppings to it once it came out of his toaster oven at work

Buffalo chicken lettuce cups with home made ranch

Ingredients

8-10 Boneless skinless thighs (or 4 chicken breasts)

1 Jar Franks Red Hot

1/2 Stick salted butter

Salt & pepper to taste

1/2 Cup sour cream

1/4 Cup buttermilk (More if you like it thin)

1-2 Tsp Ranch dressing powder

Sliced tomatoes

2 Heads butter lettuce

Directions

Combine chicken, salt & pepper in crockpot. Cook on low for five hours.  Drain all excess oil or fat from crock pot, add at least a half a jar of Franks (more if you are brave) and the butter to the crock pot. Combine and continue cooking for 30 minutes.  Shred chicken with a fork.

While this is happening combine sour cream, buttermilk and ranch powder, refrigerate until you are ready to use it.

Using two leaves of butter lettuce form a bowl.  Add shredded chicken to each bowl. Drizzle with ranch dressing and top with tomatoes. 

Garlic chicken flautas with spicy avocado sauce

 

INGREDIENTS

Chicken filling

8-10 Boneless skinless chicken thighs or breasts

6 Cloves garlic

2 Tsp ground corriander

1 Lime juiced (reserve lime halves)

Salt & Pepper to taste

For building

 10-14 corn tortillas

Vegetable oil for frying

Toothpics

For topping

 Queso Fresco

Lettuce - shredded

Sour cream

Spicy avocado cream sauce (Recipe here)

Tomatoes

In a crock pot combine all ingredients for the chicken.  Cook on low for 5 hours.  Drain off excess grease and shred with a fork.  

Add about 1/2" of oil to pan and heat up over medium low heat.  

Take one tortilla and fill it with about 2 Tbsp of chicken.  Roll it up like a Taquito and stick a toothpick in the end to keep it together.  Once you have about five rolled you can put them in the hot oil, edge side down.  Flip every few minutes or when shell turns golden brown.  While those are cooking, begin rolling the second batch.

Once you have repeated this and all of your flautas are ready you can serve them on a bed of shredded iceberg.  I filled sandwich bags with sour cream and avocado cream sauces and then shipped off the very very end of it to make the fancy design on my flautas.  Top with crumbled queso fresco and tomatoes.  Enjoy

Spicy avocado cream sauce

 This is the least flattering photo ever, but I promise you it is delicious.

Ingredients

1- Ripe avocado

1/4 cup- White onion, cut into pieces

1/2- Juice of lemon

1/2- Juice of lime

3- Tsbp fresh cilantro

1- Red Fresno pepper, chopped (or a jalapeno)

1- Clove of garlic (this will add spice)

2- Tbsp water if necessary to thin out sauce

Sea salt to taste

Combine all ingredients in a blender and purée until smooth. Chill until ready to use.  Goes great over flautas or on a taco salad.

Raspberry chocolate bars

I adapted this recipe from Deliciously Sprinkled.

This is pretty much the best thing I've ever tasted, and it made my house smell so so good.

INGREDENTS

• 1 cup (2 sticks) salted butter, softened
• 2 cups all-purpose flour
• ½ cup packed light brown sugar
• 1 cup dark chocolate chips
• 1 cup mini semi-sweet chocolate chips
• 1 cup white chocolate chips
• 1 can (14 ounces) sweetened condensed milk (I used nonfat)
• 1 cup fresh raspberries
• 1 Tsp sugar
• 1/2 cup quick cook oats
• 2-3 Tbsp chia seeds (if you want it to be kinda healthy

Preheat oven to 350. In a small bowl mash half of the raspberries with sugar and set aside.  In large bowl combine butter, flour and brown sugar until crumbly.  Set aside 2/3 of mixture.  Add in the oats & chia seeds to remaining mixture and refrigerate until needed.  Line a 9x13 baking sheet with cooking spray and parchment paper.  Press the 2/3 crumble into the pan to form the crust.  Bake for 10-15 minutes depending on your altitude (I had to bake for 15 minutes to get mine golden brown).  While the crust is baking add the condensed milk and dark chocolate chips to a sauce pan over low heat.  Stir until melted.  Pull golden brown crust from the oven and pour melted chocolate over crust.  Using a rubber spatula or offset spatula evenly spread melted chocolate all over crust.  Take remaining crumble and sprinkle it evenly over the top of the chocolate.  Next add the mashed berries evenly on top of crumble.  Sprinkle with mini chocolate chips and white chocolate chips. Finally top with whole raspberries.  Place pan in the oven and bake for another 25-30 minutes until the crumble is golden brown.  Allow to cool for about 3 minutes before cutting into bars.


You can leave the oats and chia seeds out of the recipe as I did above, but I think the oats give it a nice summery light flavor.  I feel like this needs to be served piping hot with vanilla ice cream melted over the top.

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