Avocado Chicken and Couscous

Avocados are on sale again, and I was looking for a recipe to use them cooked. I combined four different recipes and came up with this one. It is a flattened chicken breast with an avocado fan on top covered with melted cheeses and nestled up to a mound of colorful avocado couscous. It was beautiful, very delicious and not too difficult to make. While the chicken was in the oven, I made the couscous.

I was craving a decent Blue cheese and recently bought a nice chunk downtown at the Italian deli. The price was pretty good. They have Gorgonzola for the same price. I couldn’t find anything similar at Kroger or WM for even twice the price!

Serves 4

For chicken:

4 boneless skinless chicken breast halves

1 cup cornmeal

1 cup flour

1 teaspoon chili powder

1/8 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon ground cayenne

2 tablespoons olive oil

2 tablespoons butter or margarine

2 firm ripe avocados

1 cup shredded Monterey jack, Co-jack or Mexican Blend cheese

1/4 cup crumbled Blue cheese

Preheat oven to 350°F. Coat a 10x15 inch shallow baking sheet lightly with canola oil spray.

Trim chicken breasts, if needed, rinse with cold water and pat dry with paper towels. Place between two sheets of plastic wrap or in resealable plastic bag and pound to flatten to 1/4-inch thickness.

In 6x10 or 8x8 inch flat baking dish, combine cornmeal, flour and seasonings. Dredge flattened breasts in flour mixture, one at a time, flipping to coat each side.

In large nonstick frying pan, heat oil and margarine. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place on prepared baking sheet.

Cut avocados in half and remove pit. Read this link for explicit directions to prepare avocadoes: Simply Guacamole.

Slice lengthwise 5 times from stem end, being careful not to cut through stem end. Carefully peel, keeping slices together.  Put cut side down and press down gently on avocado with palm of hand to fan slices nicely. Lift with knife or spatula to top of chicken.

Sprinkle with cheeses and bake for 15 minutes or until chicken is done and cheese is melted.

Serve with the following recipe for couscous.

For couscous:

1 tablespoon olive oil

1 cup diced green bell pepper

1/2 cup corn kernels, drained

1 tablespoon chopped garlic

1 cup halved grape tomatoes

1/2 cup couscous

1 cup water

1 tablespoon chicken base

1/2 medium avocado, diced

Heat olive oil in an 8-10 inch skillet, and sauté the green bell pepper, corn, garlic and tomatoes over low heat for approximately 5 minutes. Add the water and chicken base and bring to a boil. Stir in the couscous. Simmer over medium low heat, while stirring, for approximately 2 minutes. Turn off heat and cover. Just before serving, stir in the diced avocado.

Inspirations for this recipe:

For the chicken - Avocado Chicken Melt from Penny

Marla, RecipesLostandFound@yahoogroups.com, 17 Aug 2004

For the couscous - Chicken Breast with Avocado Risotto

Chad, dailyrecipes@yahoogroups.com, 21 Jun 2006

For the avocado - Avocado Glazed Chicken Breasts

~*Piper*~ , recipe-rampage@yahoogroups.com, 28 Feb 2012

For the Blue cheese - Monterey Avocado Shrimp

Sandy, dailyRecipes@yahoogroups.com, 29 Jan 2010

Chicken Molé Tostadas with Avocado Sauce

This has become a favorite quick Mexican dinner at our house. My DH discovered these bags of corn tostadas at the Dollar Store. Being from Phoenix, he can’t resist buying them. I also found them at Aldi’s. The chicken, molé sauce and avocado sauce can be prepared a day or so ahead of time.

1 lb. Easy Poached Chicken, shredded

1 recipe Quick Molé Sauce

1 recipe To Die For Avocado Sauce

1 (15 oz. can) refried beans

1 (12 oz.) bag corn tostadas (use ½ bag ~12)

1 cup (4 oz.) shredded cheese – jack, Colby or mild cheddar

2 cups shredded lettuce

1 tomato, diced

Mix the shredded chicken with the molé sauce and heat in microwave.

Heat the refried beans in microwave.

Spread some beans on a tostada. Put two tostadas on each large plate.

Sprinkle with molé chicken, cheese, lettuce and tomato.

Top with a good dollop of avocado sauce.

Serve immediately.

Serves 5-6.

To Die For Avocado Sauce

This spring I got a great buy on some discounted Greek yogurt at Kroger. Anytime avocadoes are less than $.69 each, I usually buy several. I was getting tired of the usual guacamole and was experimenting with different sauces. I found an 11 year old recipe in my file for Chili Chicken with Avocado Sauce. I think it came from Recipezaar, which has now turned into Food.com. The original recipe is still available on the web from several sources, but none state the origin.

I adapted my avocado sauce from this recipe. I am just incapable of following a recipe exactly, and that’s really how we should all cook - use a recipe as a base and adapt it to the ingredients and methods available. This sauce is cool, smooth and creamy, a bit tart and spicy, with a hint of bitterness - a wonderful blend of flavor, texture and temperature.

I don’t think I’ve mentioned this in my previous avocado recipes, but I learned a new trick from Alton Brown last year on how to remove the pit from an avocado. After slicing it lengthwise, give it a twist and the halves pop apart. Whack the pit with the blade of a fairly large knife, embedding it somewhat in the pit. Twist the knife and the pit will come right out! Then whack the pit against a cutting board to loosen it from the knife. Make three lengthwise cuts on each half. The skin will fold back and four slices will peel off easily. Slice or dice as needed. Sprinkle with lemon or lime juice to keep from browning, if you will not be using them immediately.

When I made it with Greek yogurt, I added a bit of water to bring it to a looser, saucy consistency. I didn’t need to add water when using Dannon non-fat plain yogurt.

If you have fresh cilantro, use a tablespoon of it in place of the cominos. A dash of chipotle or jalapeño hot sauce will spice it up.

1 lg. avocado, peeled and diced

1/2 c. non-fat plain yogurt

2 tsp. lime juice

1 tsp. cominos (Ground cumin seed)

Dash of salt

Dash of garlic granules or powder or juice

Combine all ingredients in a blender or food processor. Mix until smooth. Pour over your favorite dish.

Yields about 1 cup

This is a fresh sauce, not for heating. Unlike guacamole, this avocado sauce keeps well in the refrigerator without browning due to the acid content of the yogurt and lime juice.

Now, how to use it? The original use with Chili Chicken Breasts is excellent. I also use this sauce on poached and shredded chicken. It is fabulous on chicken tostadas. Use your imagination! I crave this sauce. I think it could be addictive.

Blue Cheese, Pear and Avocado Salad

I picked up a load of avocados at Wally World the other day. They were a quarter each! Then I got a basket of ugly pears for $.50/pound at another store. I had a little bit of pecans and Blue cheese leftover from the holidays. This was very yummy! Also a very nice presentation to alternate pear and avocado slices in a fan shape.

Serves 4

2 Tbsp. white sugar

1/2 cup pecans

4 cups torn salad greens

2 pears - peeled, cored and sliced

1 avocado - peeled, pitted and sliced

3 ounces Bleu cheese, crumbled

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard

1/8 tsp. granulated garlic

dash salt

fresh ground black pepper to taste

In a skillet over medium heat, stir sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and chop into pieces.

For the dressing, blend oil, vinegar, sugar, mustard, garlic, salt, and pepper.

On four individual salad plates, place a layer of salad greens. Lay out alternating slices of pears and  avocado in a fan shape. Sprinkle with pecans and blue cheese. Pour dressing over all and serve.

Chicken, Avocado and Papaya Salad

I almost always have chicken breasts in the freezer. When they are on sale, I stock up. They are very healthy - being low fat – and cook quickly. They are also very versatile – there are a million ways to use chicken breasts, whole, sliced or diced.
I have noticed that papayas are in season now, too. They are a bit pricey though at $4 each. I have fond memories of time spent visiting relatives in Florida and remember being able to pick them from trees or buy them at the farmer’s market.
I recently purchased a 3 liter tin of EVOO at the dented can store for $12.
This would be a good recipe for picking some wild spring cress. I think some fresh Cilantro would make an interesting substitute for the watercress, too.
6 boneless, skinless chicken breast halves, grilled
2 ripe papayas, peeled and thinly sliced
2 ripe avocados, peeled, and thinly sliced
1/3 cup fresh lime juice
3/4 cup Extra Virgin olive oil
finely grated zest of 1 lime
Salt and freshly cracked black pepper to taste
1/2 cup coarsely chopped walnuts
1/2 cup watercress leaves
1. Cut the chicken breasts diagonally into thin slices.
2. On 6 salad plates, alternate slices of papaya, chicken and avocado.
3. Whisk the lime juice, oil, lime zest, and salt and pepper to taste together in a mixing bowl.
4. Spoon the dressing over each salad and then sprinkle with the walnuts and watercress leaves.
Serve immediately.
Serves: 6
Adapted from: The Silver Palate Good Times Cookbook; by Julee Rosso, Sarah Leah Chase, and Sheila Lukins; 1985; Workman Publishing Co., Inc.

Versailles Restaurant's Orange and Avocado Salad

This is a copycat recipe. In my research, I could not verify that this is the salad served at this restaurant. I discovered that there are two Versailles chains and that they are both Cuban restaurants. The Miami restaurant was created in 1971 by Felipe Valls, Sr.. The LA chain was started in 1981 by Orlando and his son William Garcia. Florida Avocado Salad is on the menu in Miami, but without a description. It is not on the menu in LA as Orange and Avocado Salad.

Wherever it originated, it sounds delicious!

I made this for dinner with the Mojo Pork recipe. It was very tasty, but be warned to mix the greens, oranges and dressing at the very last minute! The avocados could be diced and mixed with the dressing ahead of time. I particularly like the sweet/sour/hot flavors mingled together with the crunch of the greens, the juiciness of the oranges and the creamy avocado.

Ingredients
4 cups Tightly packed torn curly leaf lettuce
1 Fresh orange, sectioned OR 1 (4 oz.) can Mandarin orange segments, well drained
1 avocado, peeled and diced
1 1/2 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons White wine vinegar (or White Balsamic)
2 tablespoons Water
1/4 teaspoon Hot pepper sauce

Directions
Combine first 3 ingredients in a bowl, and toss gently to mix.
Combine sugar and the next 5 ingredients in a small bowl; stir with a whisk until blended.
Pour over salad; toss gently to coat.

Serve immediately!

Serves: 6

Adapted from: CDKitchen http://www.cdkitchen.com

References:

http://3guysfrommiami.com/versailles.html

http://www.menutopia.com/GetMenu.m?vendorId=10705

http://www.versaillescuban.com/history.html

Shrimp, Grapefruit and Avocado Salad

My mother first made this in the 60’s from a recipe in a ladies magazine. This recipe started my lifelong love affair with shrimp and avocados. The original recipe is long lost. This is my recollection.

Grapefruit are $1 each at WM right now. A 24 oz. jar of segments is $2.98. I will use smaller shrimp to be more economical. When they were on sale earlier this year, I put some in the freezer for $3.98 per lb.

1 (32 oz.) jar peeled grapefruit segments (or 2 lg. grapefruit peeled and sectioned)

2 perfectly ripe avocados, peeled and sliced (5 - 6 slices per person)

4 large lettuce leaves

12 oz. large shrimp, peeled, deveined and steamed (5 - 6 per person)

1 (8 oz.) bottle Kraft Catalina Dressing

1. Pour the grapefruit and juice into a good sized bowl. Add the avocado slices and toss gently.
2. Arrange the lettuce on four salad plates.
3. Alternate the grapefruit segments and avocado slices in a spoke pattern on the lettuce leaves.
4. Pile the shrimp in the middle of the spokes.
5. Drizzle with Catalina dressing.
6. Serve immediately.

Serves: 4

Something Different - Citrus Avocado Salad

Warning! I'm going to show my age here: Remember when Jello wasn't just for dessert?

Ingredients
1 package (3-ounce size) lime flavor gelatin
1 envelope (1 tablespoon size) unflavored gelatin
1 1/2 cup boiling water
3 tablespoons lemon juice
1 1/2 cup dairy sour cream
1 large avocado, pureed
1/2 teaspoon salt
2 cups grapefruit sections, diced & drained
1/4 cup celery, diced
Vegetable garnishes

Directions
In a large bowl combine the gelatins; pour the boiling water over the gelatins; stir until the gelatins are dissolved. Add the lemon juice and cool slightly.

Gently blend in the sour cream. Refrigerate until partially set.

With an electric beater, whip the gelatin mixture until light and fluffy; mix in the avocado and salt. Fold in the grapefruit and celery. Pour into 6-cup mold.

Refrigerate until firm. Unmold onto a serving plate; garnish with sliced cherry tomatoes, broccoli flowers, mandarin orange segments or parsley.

Serves: 8

Adapted from: CDKitchen http://www.cdkitchen.com

Avocado and Hearts of Palm Salad with Ginger Lime Dressing

“Hearts of palm are a delicacy from the inner portion of the palmetto (palm) tree. In Florida they sometimes can be found fresh; otherwise, they are sold canned, packed in water, at most supermarkets. Their mild flavor resembles artichoke.”

This sounds good. I have always liked Hearts of Palm from my vacations in Florida. I picked up a couple of cans from you know where – the dented can store!

2 tablespoons lime juice

1/2 teaspoon minced peeled gingerroot

1/2 teaspoon sugar
Several dashes of your favorite red hot sauce
¼ cup Extra Virgin Olive Oil
lettuce leaves for lining plates
2 ripe avocados
1 (14 oz.) can hearts of palm, drained and cut into 1/4-inch-thick slices
2 teaspoons sesame seeds, lightly toasted

In a bowl whisk together lime juice, gingerroot, sugar, hot sauce and salt to taste.

Add oil in a stream, whisking until dressing is combined well.
Line 4 salad plates with lettuce.

Halve avocados and discard pits. Peel and cut into 1/4-inch slices.

Arrange avocado slices, overlapping, on lettuce and top with hearts of palm.

Drizzle salad with dressing and sprinkle with sesame seeds.

Serves: 4.

Adapted from: Gourmet's Quick Kitchen; Gourmet magazine; Condé Nast Books, Random House; 1996.

Avocado, Strawberry & Grape Tomato Salad

I was in Parkersburg yesterday and did some shopping. Whoa everyone! Avocados are now 50 cents each at Wal-Mart and they are green, not over ripe! Strawberries are $1.88/lb. Looks like this is dinner tonight.

Ingredients
1/4 head crisp lettuce (Or 16 medium leaves)
1 medium sized carrot, julienned
1 cup grape tomatoes, halved
2 cups large strawberries, quartered
3/4 cup vinaigrette dressing, or dressing of your choice

2 ripe avocados, cubed
1 cup (4 oz.) shredded cheese (Mozzarella, Colby or Jack)

Salt and pepper to taste

Directions

1. Tear lettuce into bite size pieces.
2. Toss lettuce with carrots, tomatoes, strawberries and salad dressing until well coated.
3. Divide among four salad plates.
4. Place cubed avocado and cheese on top.
5. Salt and pepper to taste.
6. Serve immediately.

Serves: 4

Adapted from: CDKitchen http://www.cdkitchen.com

Now that I've made this recipe, it has changed. I have a terrible time sticking to a recipe!

First, I happened to have an abundance of fresh spinach right now, having just bought a bag on sale at Kroger. When I came home and went to work in the garden, I had to harvest the rest of my spinach because it's starting to bolt. A few years ago, we went to Stonewall Jackson Resort for Mother's Day. Stillwater's had a wonderful spread, including a spinach and strawberry salad.

Voila! We are now eating spinach instead of lettuce.

I hate having to buy something special just for a recipe, like grape tomatoes. I have been buying tomatoes at the Valley View Market at the end of my road. (BTW, Patty also has some good looking new potatoes, red and "yellow flesh".) I buy a couple of good ones, then I buy a couple of tomatoes with "spots". These tomatoes are starting to go by, but they are only $.79/lb. All I have to do is cut out the bad spot and I have a perfectly good tomato.

Then I decided not to toss the salad. It would have a much better presentation if it was layered. (And I could customize it for the family. Some won't eat strawberries and some won't eat avocado.)

As I made the salad, the proportions changed. Definitely less strawberries and avocado. I was making a side salad, not a whole dinner of salad.

Then, I didn't have a bottle of decent vinaigrette. I really wanted a raspberry vinaigrette like I had at Stillwater's. So I made my own. One thing I keep in my pantry is a selection of vinegars. One of those is Delallo Raspberry Balsamic vinegar. Perfect!

The New Avocado, Strawberry and Tomato Salad

4 oz. fresh washed spinach

1 med. carrot, julienned

1 lg. tomato, thin wedges

4 lg. strawberries, quartered

1 avocado, thin slices

2 oz. shredded cheese - co-jack or mozzarella

1/2 cup raspberry vinaigrette

Lay spinach leaves on four salad plates.

Alternate slices of tomato, strawberry and avocado in a spoke pattern.

Sprinkle the carrots in the middle of the spokes.

Sprinkle cheese over all.

Drizzle with raspberry vinaigrette.

Serves: 4

Raspberry Vinaigrette

1/2 cup water

1/3 cup EVOO (Extra Virgin Olive Oil)

1/4 cup raspberry balsamic vinegar

1/4 tsp. sugar

1/4 tsp. salt

1/8 tsp. garlic granules

fresh ground black pepper

Measure all ingredients into a 2 cup glass measure.

Stir and drizzle over salad.

Pour remainder into a jar and refrigerate.

Avocado Salad with Cumin-Lime Dressing

After making this as a tossed salad, I recommend making individual salads on plates. Once this salad is tossed with dressing, it must be served immediately or it gets soggy. I also added some shredded carrot to liven up the appearance. The dressing was just yummy - sweet and tangy, creamy and spicy.

Ingredients
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
2 tablespoons lime juice
1 tablespoon sugar
1/2 teaspoon ground cumin
Salt and pepper

4 cups salad greens, torn
1 ripe avocado, 1/4" dice

1/2 cup shredded carrot

Directions
Whisk together the olive oil, mayonnaise, lime juice, sugar and cumin; season with salt and pepper.
Arrange a cup of greens on each of four salad plates.

Top with the avocado pieces and shredded carrot.

Drizzle with dressing.

Serve immediately.

If you need to make this ahead - toss the avocado pieces in lime juice, then assemble the individual salads. Drizzle with dressing just before serving.

Serves: 4

Adapted from: CDKitchen http://www.cdkitchen.com

Simply Guacamole

I read through forty Guacamole recipes in my files and did not find the one I make most often. This recipe is most versatile. Put a big scoop on a lettuce leaf, garnish with a couple of tomato wedges and you have a salad. Put it in a bowl and you have a dip. Use it as a garnish or topping for all your favorite Mexican dishes.

I have lime juice and salsa on hand most of the time, usually due to shopping at the local dented can store. Lime juice is not a real popular item, hence its availability. But I find that a ready supply lends itself to lots of cooking uses - homemade tartar sauce, salad dressings, Thai sauces and great limeade.

Salsa can be readily purchased at an economical price. It is more popular then ketchup! I like to pay $1 per pint. Of course, home canned salsa would be best, but we use so much of it. I think my oldest son depends on it for most of his vegetables. He could easily put away a pint a day!

SIMPLY GUACAMOLE

1 perfectly ripe avocado
1 Tbsp. Lime juice
1 Tbsp. of your favorite chunky salsa

Peel, seed and mash avocado.
Stir in lime juice and salsa.

Add a dash or two of your favorite hot sauce, if you want more of a bite.
Serve immediately.
OR
To store for up to 24 hours: Place plastic wrap over surface and press down gently to remove all air and refrigerate. When ready to serve, remove wrap and stir.

After all these years of preparing avocados, I learned something new from Alton Brown on Good Eats. After slicing all the way around the avocado lengthwise and twisting to separate the halves, whack the knife right into the pit and give it a twist. The pit slides right out! Now give the pit a sideways whack on the counter to loosen it from the knife.

Slice the avocado halves lengthwise through the flesh just to the skin. The perfectly ripe skin is just pliable enough that it will bend and peel right away from the fruit. No muss - no fuss! If you have a mess, the avocado is probably too ripe, but still edible. (As long as the flesh isn't brown or black.)

Peeling the avocado is where I run into trouble. A perfectly ripe slice of avocado is too tempting. Into my mouth it goes. If you like them, you should definitely consider buying more than one.

More avocado recipes to come...

Avocado and Cantaloupe Salad Plate

I haven't tried this one yet, but just picturing it makes me drool. ;-)

Avocados, cantaloupes and strawberries are all in season at the stores right now. Avocados and strawberries are almost done, but melons will continue through the summer. Avocados have been less than a dollar each. I bought strawberries for $1 a one pound basket and cantaloupes for $1 each also.

I watch for cheese sales. My target price has gone up to $3/lb. Anything less than that and I stock up. Historically, Kroger has had the best cheese sales. But lately the IGA has been selling 8 oz. blocks of Morning Fresh brand at 2/$3. The best local news in cheese prices is at the Tyler Exxon in Blue on Rt.18 North. They are supposedly bringing in cheese and ham for their deli counter from Amish country. But they slice and package it for local sale. At first all the prices were under $3/lb. But after the big run on Havarti, it has gone up to $3.79/lb. I just bought ham at $2.69/lb. and baby Swiss at $2.79/lb. The American cheese is $1.99/lb. That's lots cheaper than the next best price at Sam's Club of about $13/5 lb. and alot closer to home!

Serves: 4

Ingredients
1 avocado; peeled, pitted, cut in 1/4" slices
1/2 cantaloupe; peeled, sliced
1/4 pound jack cheese; sliced thin
2 tablespoons Extra virgin olive oil
1/2 lemon, juiced
Fresh ground black pepper
Whole strawberries

Directions
Arrange avocado, cantaloupe and cheese on 4 salad plates.

Drizzle with oil and lemon juice.
Season with freshly ground black pepper to taste.

Cover and let stand until serving time.
Garnish with whole strawberries.

adapted from: CDKitchen http://www.cdkitchen.com

Avocado Pineapple and Tomato Salad

OOh, I love avocados. They are so rich and creamy. And they have been on sale in the stores. When avocados are under $1 each, I am prone to buy several. Just make sure they are still hard. It will take them a couple of days to be perfectly ripe, then watch them disappear.

I haven't posted for a while. I had some serious computer trouble after my last post and lost about half of my recipes. I was discouraged. Then it was Christmas. Then I started serious job hunting. Now, I have just finished my job with the US Census and school won't start until fall. I am doing more gardening this year than in the past, so I will see what I can fit in here.

I was in West Union last Saturday morning and happened upon a yard sale at the VFD. I bought some new cookbooks and was inspired to try a new recipe. Pictured is Avocado, Pineapple and Tomato Salad from "McCall’s New Cookbook Collection", "Volume 22 Regional Cookbook", pg. 36; Advance Publishers, Orlando, FL; 1985. I bought most of the volumes. Three are missing, but I was able to buy them used.

This recipe was in the Hawaiian section. It has a tangy lime dressing and was a zip to make.

AVOCADO PINEAPPLE AND TOMATO SALAD

Lime Dressing
1/2 cup salad oil
1/3 cup lime juice
1/4 teaspoon hot red pepper sauce
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon paprika
1 teaspoon minced onion


Salad
2 medium avocados
2 cups drained pineapple chunks
2 medium tomatoes, cut in thin wedges


1. Make Lime Dressing: In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour.
2. Make Salad: Peel avocados; remove pits; cut flesh into cubes.
3. In medium bowl, combine avocado cubes and pineapple chunks. Pour dressing over all. Refrigerate 1 hour.
4. To Serve: Arrange avocado and pineapple on 6 to 8 individual serving plates. Circle each salad with tomato wedges.

MAKES 6 TO 8 SERVINGS