What taste better on the grill on a warm summer day? Burger's. Not just a patty of plain old ground beef but a burger with added flavor. This burger was moist and full of great flavor, I hope you try it.
Put the first three ingredients in a food processor and chop until fine. Add cilantro, ground beef, salt, pepper, and Worchester sauce. Mix well. Make into ¼ pound patties. Cook on the grill until cooked medium or medium well. Place on a grilled hamburg bun and add cheese, onion, tomato, and avocado. Serve with a fruit salad.
This is so simple and yummy. The avocado gets creamy and warm and blends so well with the melted cheese. One of my favorites.
In a large fry pan sauté onion, red pepper and garlic till soft. Remove from pan. Add chicken breast seasoning with pepper and salt. Brown the chicken on both sides. Scoop half of the vegetable mixture on top of each chicken breast. Cover each breast with 2tbs of the pasta sauce. Place sliced avocado on top of each chicken breast and cover with cheese. Put the chicken in a 375 preheated oven and cook till the cheese turns slightly brown. Top with the chopped parsley.
This was one of my first posts I made this year. It is also one of my favorite dishes. The combination of chicken breast and spicy chicken sausage gives just enough spice to the dish. Use as many combinations of pepper you have. I do like a little heat so I use some chili peppers. The guacamole calms down any heat that is present in the dish. Please enjoy.
Put 1 tbsp. olive oil in hot skillet adding first five ingredients. Add ½ of garlic powder, ground pepper, paprika, cumin, and chili powder. Saute till al-dante. Add sliced zucchini and saute till tender. Remove from pan and set aside. Add 1 tbsp. olive oil to the hot pan and add the sausage and chicken. Season with the remaining garlic powder, ground pepper, sweet paprika, cumin, and chili powder. Saute till cooked through. Add back the vegetables to the pan with the chicken and sausage. Add the chopped olives and combine. Add chopped fresh cilantro.
I thought tonight I would combine a couple of my recipes into one new one. I took my vegetable galore and avocado chicken recipe and used these to come up with a new dish, mushroom avocado.
This is a vegetarian delight using portabella mushrooms, avocado and vegetable galore. You get the meatiness of the mushroom combined with the creaminess of the avocado for a delightful treat.
Remove the stems and the gills from the portabella mushrooms. Brush both sides with olive oil. Place top side down on a baking sheet. Season the portabella with salt and pepper. Fill the center of the portabella with the vegetable galore. Place 3 or 4 slices of avocado on top. Cover with mozzarella cheese and bake in a 350 oven until the cheese melts and starts to brown. Dust with a little Parmesan cheese and serve.
Avocado is fantastic plain, in guacamole and heated as part of a dish like my chicken avocado. The avocado takes on rich creamy warm flavors and is just fantastic. The only problem with the avocado is its shelf life. If you don't use them fast they will turn on you and you end up throwing them away. I faced just this problem this week with three avocados that had been sitting on my counter patiently waiting for me to use them in a special way in a recipe. Well, I forgot they were there and when I did finally notice them, they were ripe and needed to get used now. So I tried an experiment and put the three of them in the refrigerator and to my surprise and happiness they were just perfect after spending three days chilling. So today they take front stage in this recipe.
Heat the olive oil in a medium skillet over medium heat and add the onion and red pepper, cook for about 1 minute. Add the egg mixture, season with the pepper and cook until the eggs are slightly runny. Add the avocado and cook for another minute before adding the cheese. Flip on side of the egg onto the other and cook until the cheese melts, turning once in the process.