This particular recipe came about the other day when I realized that I still had some avocados in the fridge that had to be used. They were slightly soft when I bought them, and they had gotten pushed to the back of the fridge and almost forgotten. Does that ever happen to you? I seriously hate wasting food, so when I discovered that the avocados were still there, I knew I had to do something!
Salmon was already in the works for dinner, so I decided to make it a little different and figure out a sauce with the avocados. Normally, I coat the salmon in seasoned almond flour before frying it in coconut oil. This time I didn’t coat it at all. After heating the coconut oil, I placed the fresh salmon pieces in the skillet and sprinkled them with salt and pepper. I fried them gently on both sides and then covered the pan and removed it from the heat while I created the avocado sauce.
I totally winged it with this sauce…just created it as I went along. It actually worked! At least Ben and the hubby liked it! It is very similar to the guacamole that I make only smoother.
2 tbsp. sour cream
1/4 tsp salt
1/4 – 1/2 tsp. garlic powder
1/4 – 1/2 tsp. onion powder
1/4 – 1/2 tsp. ground red pepper
dash of lemon juice
Split the avocados and scoop out the flesh into a food processor. Add the remaining ingredients and blend until very smooth. Adjust seasonings to your own preference for flavor.
This makes enough for 4 medium pieces of salmon.
Suggestion for left overs: spread the avocado sauce on a low-carb wrap in place of mayo. Layer meat,cheese, lettuce and tomato and roll up the wrap for lunch!
When I came to the blog earlier today, I realized that I am just 421 views short of what I had set for my year-end goal! Several months ago I decided that through new posts and sharing of the blog, I would set 15,000 views as the goal to reach by the end of 2014. Thanks to all those who have recently viewed this post, that goal will probably be surpassed by the end of September!! Last weekend I was privileged to help as part of the Blue Shirt Army during matriculation day at The Citadel. I enjoyed getting to encourage and help new parents whose children have chosen the road less traveled for their college career. Many of them have viewed the post so that they can better send care packages to their knobs! Here I am with my cadet. I can’t believe that he is now a senior!!! It seems like just yesterday that he was a scared knob and I was the one being encouraged by others in the Blue Shirt Army!
Last week I was asked to make a pound cake for a ladies gathering at our church. I’ve not made many pound cakes…not at all. I figured it couldn’t be too hard, but I would need a recipe. I got out my recently-acquired Better Homes and Gardens cookbook and found a recipe that I could work with. As you know, I almost always change up recipes!! We have figs coming in now and blueberries in the freezer…the perfect combination for a delicious cake! I will put (*) beside the ingredients that I added to the original recipe.
1/2 c. butter
1/2 c. sour cream
1-1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1 c. sugar
1/2 tsp. vanilla
*1/2 tbsp. lemon juice
*1/2 c. crushed figs
*1/2 c. blueberries
Bring the butter, eggs, and sour cream to room temperature. Combine the flour, baking powder and baking soda in a medium size bowl and set aside.
In a large mixing bowl, beat butter on medium to high speed for about 30 seconds. Gradually add the sugar, beating about 10 minutes or until very light and fluffy. (I used my stand mixer and did indeed beat the mixture for 10 minutes.) Add vanilla and lemon juice. Add eggs one at a time, beating 1 minute after each addition and scraping the bowl often.
Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined. Stir together the crushed figs and the blueberries. Gently fold fruit into the cake batter. Pour into a greased and floured 9x5x3-inch loaf pan. Bake at 325 degrees for about 60-75 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan and cool completely. Serves 10.
Each Wednesday our local newspaper carries food articles and recipes in the lifestyle section. Usually I give these a quick glance to see if any of the recipes or articles are of interest to me. This week had an article on using herbs in summer recipes.
Over the last several years I have tried to grow herbs right outside my backdoor so that I can have fresh herbs when I want them. Even though we’ve had quite a bit of rain this spring, I have basil, parsely, chives, and cilantro already planted! I can’t wait for them to get a little bigger so that I can use them in this wonderful recipe that was posted in our newspaper this week. I believe it originally came from Ree Drummond, the Pioneer Woman at www.foodnetwork.com.
1 c. mayonnaise
1/2 c. buttermilk
1/2 c. sour cream
1/4 c. fresh basil leaves, chopped
1/4 c. Italian flat-leaf parsley leaves, chopped
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh oregano
3 tsp. white vinegar
2 tsp. Worcestershire sauce
salt and ground pepper to taste
Combine all the ingredients in a large mixing bowl, adding salt and pepper to taste. Chill for several hours before serving. Makes about 2 cups or about 8 servings
This is a wonderfully easy recipe for chicken burritos. I made it up as I went along after seeing a recipe for fajitas. It is a great way to use up extra chicken you might have! Sorry that I don’t have a picture…they all got eaten before I remembered to snap a pic!
2 tbsp. olive oil
1 small onion, minced
1 tsp. minced garlic
1 hot pepper, minced (or more to taste)
3-4 cups cooked chicken in bite-sized pieces
11 oz. can southwestern style corn
1 pkg. taco seasoning
3/4 c. water
1-1/2 c. grated cheddar cheese
6 soft shell tortillas
In a skillet heat the olive oil. Add the onion, garlic, and hot pepper. Stir and saute until tender. Add chicken and corn. Stir and cook until chicken is lightly browned. Add taco seasoning and water. Stir and cook for about 8 minutes. Spoon meat mixture onto the tortilla shells. Top with grated cheese and roll up. Serve with sour cream and salsa. If you desire, you can also add about 1 c. of black beans to the mixture.