Tag Archives: avocado

Salbutes

24 Nov

This is one of my absolute favourite Belizean dishes to make. I first tried them years ago when J’s mom made them for dinner. Instantly hooked. As with many local specialties, everyone makes them just a bit differently and everyone claims their (or their mom’s) way is best. The basics, though: crunchy fried tortillas topped with shredded chicken or pork. The toppings and sauces are totally up to the cook: pickled onions, salsa verde, avocado, shredded cheese, sour cream, green onion, sliced jalapeno, and cilantro are all popular options. We do ours with thinly sliced avocado, shredded chicken simmered in salsa verde, sour cream, green onion, cilantro and a bit of hot sauce. You can include or omit just about any of the ingredients listed above: it’s truly about your own personal taste. We usually roast a whole chicken so we have leftovers for the rest of the week and shred both wings, a thigh and a breast. (Tip: take the skin off and save it to add when you’re dressing the tortillas. You want it to be crispy.) You could also poach chicken breasts in spice-tinged water – salt, pepper and oregano would be a nice combo.

This recipe makes 10. Two of us can polish that off but we are very full afterward.

Ingredients

10 tostadas (or 10 tortillas, fried)
2 chicken breasts or equivalent, cooked & shredded
1 c salsa verde
2 avocados, sliced
salt & pepper
lime juice
3 green onions, sliced
1 handful cilantro, finely chopped
sour cream
hot sauce, optional

Directions

1. Warm up your tostadas in the oven at a low temp. They have a high oil content, so make sure you keep an eye on them ensuring they don’t burn.
2. Heat up the salsa in a sauce pan til it simmers. Add in the chicken and stir. Allow chicken to warm through, 5-8 minutes.
3. Divide the avocado slices evenly among the warmed tostadas then season with salt, pepper and lime juice. Layer on the chicken, sprinkle with green onions and cilantro. Top with dollops of sour cream and, if you wish, dabs of hot sauce.

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Turkey & Avocado Melts

17 Mar

A couple of months ago, a friend started tweeting pics of quick & easy dishes she was making from Michael Symon’s book, “5 in 5.” She is a busy mom of two small fries who loves to cook and we tend to gravitate toward the same kinds of food. When her pictures started to appear, it piqued my interest and I ordered the book for myself after she swore I’d like it.

I’m now a little obsessed.

I am blowing through this cookbook at breakneck speed.  True to her word, the book contains 120 recipes that can be done in a pretty short amount of time, none of which require a lot of ingredients. I’ve enjoyed everything I’ve made from chicken satay to the ridiculously addictive  caramelized banana sundaes (frigid weather be damned!).  A particularly hearty yet simple dish is the turkey & avocado melt which can be thrown together in about ten minutes flat. The crunch of the bread, the smoothness of the avocado, the decadence of the earthy gruyère and the sharpness of the Dijon make for a satisfying sandwich. Try it: I guarantee you’ll be hooked.

Serves 4.

Ingredients

8 slices sourdough/any bread you like, thick-cut
1 lb  turkey, thinly sliced
1 avocado, thinly sliced
4 slices gruyère
2 tb Dijon mustard (approximately. You may need more.)
2-3 tb mayo
Kosher salt & pepper

Directions

1. Preheat a pan or griddle to a medium heat.
2. Lay out the slices of bread and spread the Dijon on each piece.
3. On four pieces of bread, layer the turkey, then avocado. Sprinkle with salt & papper.
4. Layer on the gruyère and the second piece of bread.
5. Spread mayo on both outer sides of the sandwich and place on the pan/griddle, cooking until golden brown on both sides & the cheese has melted.

Baked Salmon w/ Watermelon-Pineapple Salsa

29 Aug

“What do we have in the fridge?”
“Half a watermelon.”
“OK, what else?”
“Some pineapple…and…yeah, no, that’s about it.”

Right. One of those fridge days. So what to make with this fruit combo? How about adding in some black beans, jalapeno and red pepper to make a filling, healthy salsa and using it to top a piece of baked salmon? Done and done! This would also work really well with tilapia if you’re not up for salmon.

This was a simple and hearty meal that left me very satisfied. Definitely a keeper!

Serves 2.

Ingredients

2 salmon filets
2 c (roughly) watermelon, cubed
2 c (roughly) pineapple, cubed
1 can (14 oz) black beans, drained & rinsed
1 avocado, diced
1 jalapeno, seeded and finely diced
1 sweet pepper, diced
1 lime, juiced
salt & pepper
handful of cilantro, chopped (optional)

Directions

1. Preheat your oven to 375F. Line a baking sheet with foil. Place the salmon on the foil, coat with a drizzle of olive oil and season with salt & pepper.
2. Place the fish in the oven and bake for 13 – 15 minutes.
3. In a medium bowl, mix together the watermelon, pineapple, jalepeno, avocado, sweet pepper, black beans, cilantro and lime juice. Stir and add salt & pepper to taste. (*Depending on how spicy you like your food, you might want to add a little hot sauce to the salsa in addition to the jalapeno.)
4. Remove the fish from the oven. Plate and top with the salsa.

Huevos Diablos

8 Oct

Translated as “devil eggs” this breakfast dish is not to be missed.  It’s our go-to breakfast dish whether just for ourselves or for guests. Easy, not too many ingredients, incredibly flavourful. Also, an excellent hangover brekkie. 🙂

Eggs poached in salsa (you can choose your level of heat), served on a crispy tortilla with avocado, topped with cheese, cilantro and green onion. Satisfying, simple & scrumptious!!

Serves 2.

Ingredients

4 eggs
2 cups salsa
4 tostadas
1 avocado, sliced
1 1/2 c cheese (cheddar, marble, cotilla, feta will all work), shredded
1/4 c cilantro, chopped
2 green onions, chopped

Directions

1. Pour the salsa into a sauce pan and bring to a simmer at medium-low heat.
2. Carefully crack the eggs into the salsa & poach the eggs until the whites are cooked, approximately 3-5 minutes.
3. In the meantime, heat the tostadas in the oven/microwave oven. They burn quickly, so keep an eye on them. 20 seconds in the toaster oven usually does it.
4. Place two tostadas on each plate. Cover with the avocado slices.
5. Gently remove the eggs from the salsa and place over the avocado slices. (A slotted spoon will work, as will a wide spatula.) Pour the salsa over the eggs.
6. Sprinkle with the cheese, then cilantro & green onion.


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