Tag Archives: avocado

Guacamole Jalapeno Poppers

Guacamole Jalapeno Poppers

Guacamole Jalapeno Poppers

Usually situated next to a bowl of taco chips and salsa, guacamole is often the first dish finished at any party I’ve ever been to. It’s definitely one of my favourites. It’s also one of the few party dishes that, on it’s own, is entirely healthy. The main ingredient alone, avocados, contain nearly 20 essential vitamins and minerals. Although they are high in fat, it’s mostly unsaturated fat (the good kind). Unsaturated fats can actually aid your body in absorbing nutrients from other foods. These healthy fats also help you to feel full longer. Traditionally, guacamole is made by mashing together avocados and sea salt, but once you have the basic recipe down, you can tweak it any number of ways to make your own variation. Here is my go-to recipe:

Guacamole

2 Ripe Avocados from Mexico

1 Lime

1/4 Cup sweet onion, finely diced

1 Garlic clove, minced

2 tbsp fresh cilantro

Salt to taste

Cut the avocados in half, remove the pit and scoop the flesh into a small bowl.Β  Using a fork or potato masher, mash the avocadoΒ with the lime juice, garlic and salt until desired consistency. Gently stir in the onion and cilantro. Chill for 30 minutes before serving. Makes about 2 Cups.

When I talk about avocados, I usually talk about Avocados from Mexico. Why? Because even in Canada, with our cold winters, Avocados from Mexico are always in season. Taking up about 80% of the market share in Canada, the Hass avocados that we all know and love are actually the result of grafting the branches of the Patron avocado plant and the roots of the Criollo avocado plant. Hand grafting these plants can take 3 – 5 years, but after that, each small plant is capable of producing up to 750 lbs of beautiful, creamy avocados.

When I make a batch of guacamole, I’m very happy (I mean, very happy) to sit and devour the entire bowl of it with nothing more than taco chips, but it’s really versatile and can be used to add some extra flavour to a ton of different dishes. One of my favourite ways to use it is as a spread on an egg and bacon breakfast sandwich. It’s also a delicious replacement for mayo in a chicken salad sandwich. In honour of National Guacamole Day, September 16th, and to have a little fun, I thought I’d play around a bit and find other ways to use guacamole. These guacamole jalapeno poppers have quickly become one of my favourites. I hope you enjoy them as much as I did πŸ™‚

Guacamole Jalapeno Poppers

12 jalapeno peppers

3/4 cup guacamole

4 oz cream cheese, softened

6 strips of bacon

Preheat the oven to 375 degrees Farenheit.

Slice the bacon into 1/2″ strips. Over medium heat, cook the bacon until crisp. Set aside to cool.

Slice the jalapenos in half lengthwise and remove the seeds and ribs. NOTE: When working with any spicy pepper, make sure that you keep your hands away from your eyes and that you don’t have any cuts on your hands. Trust me on this one and, if necessary, wear gloves.

Mix the cream cheese and guacamole together in a small bowl. Add the bacon and gently stir together until evenly distributed. Fill each jalapeno cavity with about 1 tbsp of the mixture. Bake in the oven for about 15 minutes until the peppers are tender and the guacamole mixture is heated through.

 

 

Seared Scallops with Orange and Avocado

I love seared scallops. They seem so impressive, yet are really very simple to Β prepare. Β I usually make them to go along with a bowl of risotto (or two, but who’s counting). This time, however, I decided to take a different approach and pair them with something a bit healthier and a little less rich. A few things to keep in mind when searing scallops are that they need to be dry when they hit the pan so that they sear, rather than steam. Season them with salt and pepper, and lastly, make sure the pan is nice and hot. I hope you enjoy them!

Seared scallops with orange and avocado

Seared scallops with orange and avocado

 

1/4 Cup jicama

1 avocado

1 naval orange

1 tbsp white wine vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste

1/4 Cup pine nuts, toasted

 

For the scallops:

1 tbsp butter

2 tbsp extra virgin olive oil

salt and pepper

6 large sea scallops

 

In a small bowl, whisk together the white wine vinegar, olive oil, salt and pepper.

Peel and dice the jicama, avocado and orange. Toss lightly with the vinegar mixture.

Remove the muscle from the scallops, then pat them dry and season with salt and pepper.

Heat a skillet over medium heat. Add the extra virgin olive oil and butter. Once the butter has melted into the oil, gently add in the scallops, being careful not to overcrowd them. Cook the scallops until golden brown, approx 1 – 2 minutes per side.

Divide the orange and avocado mixture between two plates. Place the scallops on top and garnish with the pinenuts. This recipe serves 2.

 

 

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