Here's the Dish: Grilled Avocados

Since it feels like summer here in Michigan, (nearly 90 degrees today!), I am guessing that it feels that way in most places.   So, I thought you all would appreciate this recipe ~ it is fast, simple and very delicious.  Enjoy with a glass of chilled white wine and you'll feel like you have escaped to an exotic island . . . well, maybe not quite that, but it might be the next best thing!

Grilled Avocados

Ingredients:

1 T. olive oil

1 T. Lime Juice

2 ripe avocados, halved, pit removed, and peeled

1/4 t. Kosher salt (or 1/8 t. regular salt)

1/4 c. picante sauce (Salsa works just as well!)

1 oz.  shredded Monterey Jack or farmer cheese

Optional:  Fresh cilantro, salad greens, Sour cream

Directions:

Stir together oil and lime juice; brush avocados all over with mixture.  Sprinkle cut sides of avocados with salt.

Grill* halves cut side down over medium heat for 5 minutes, or until browned.  Turn over, fill centers with the picante sauce and cheese.  Cover and grill about 5 minutes more or until cheese begins to melt. 

Remove avocados from grill.  Sprinkle tops of avocado halves with cilantro.  If desired, serve on a bed of salad greens with additional sauce and sour cream.  Or, serve with a side of fresh pico de gallo, as I did.  

Makes 4 servings.

*Grilling tip:  Cover grill rack with heavy duty foil, or grill avocados in a special rack made for veggies and small items to avoid any from slipping through the cracks ;)



Here's the Dish: Grilled Portobello Mushroom Salad

This incredible salad comes to us from Dole and Cooking Light. I'm happy to say that in my quest to eat more salad and not get bored with it, I've found another winner. This one has the perfect combination of flavors and textures that I love ~ the saltiness of the cheese, sweetness from the carmelized onions, and crunch from the nuts and the salad greens. This recipe is not one that you can throw together on the fly ~ it takes about 15 minutes to prep and 30 to cook. But if you take pleasure in the preparation of a meal, like I do, then you know that makes eating it all the more enjoyable ;)

You can click here to get to the recipe. I followed it almost to a "t", except that I used sliced portobellos instead of whole. I still grilled them and ate them in the salad, instead of topping them with the mixture, as the recipe calls for. Still amazing!

Here's the Dish: Lemony White Bean Salad

I've gotten on a kind of roll with posting salad recipes, so I thought I'd share another tasty one that I made recently. If you love artichokes like I do, then you'll enjoy this one. It is served warm, and the white beans make the dish very hearty. Plus they are full of fiber and a lot of other things that are good for you. Eat this for dinner and you'll be able to splurge on that extra scoop of ice cream for dessert ;)

Click here for the recipe!

Here's the Dish: Greek Chicken and Barley Salad

I stated in an earlier post that I've had this thing for salads lately. Believe me when I say that I wasn't kidding. I'm really excited to share this one with you, because it is probably my most favorite of all the ones I've made recently. This recipe comes from the January 2010 issue of Cooking Light magazine. I love CL because it presents healthy recipes in a way that is aesthetically pleasing. I can honestly say that I've never disliked a dish that I have re-created from one of their recipes. So, even though this might sound like a plug for the publication, I promise you it is not. Trust me, there isn't any payola going on here ;) I've made this a few times already ~ once for company (it was a hit), and another time to take for lunch during the week. The original recipe calls for Kalamata olives, which are not a favorite at my house. I added red onions instead. Other than that, I really didn't think any other changes were necessary. Click here for the recipe.

Here's the Dish: Grape and Almond Mixed Greens Salad

Something very strange has been happening to me lately ~ I've been craving salad. I've always liked it, but to crave it like pizza or a slice of cheesecake is a bit unusual for me. I hope this healthy kick is here to stay. I'll be posting some of my favorite salad recipes in the weeks to come. Likewise, I'd love to hear any you may have, so please send them on! The recipe below originally came from here. It is very easy and requires few ingredients, which makes it perfect for a quick lunch on the go. I often bring it to chomp on at work. If you do, be sure to put the dressing on right before eating, since it tends to wilt the greens. If you're a texture girl like I am, then you prefer your lettuce crispy. I really love this one ~ it has the right balance of sweet and salty, with a touch of savoriness from the cheese and the perfect crunch from the almonds.

Grape and Almond Mixed Greens Salad

Ingredients:

2 T. Olive Oil

1 T. Sherry Vinegar

2 t. minced shallot

1/2 t. minced garlic

1/4 t. kosher salt

1/4 t. freshly ground black pepper

4 c. mixed greens

1 c. grapes, halved

1/3 c. toasted and coarsley chopped almonds

1 oz. shaved sharp cheddar cheese

Directions:

Combine first six ingredients in a non-reactive bowl. Drizzle over greens; sprinkle with cheese and almonds; toss to coat. Serve immediately.

Here's the Dish: Spiced Couscous

If you're feeling a little adventurous this Thanksgiving, and are tired of the usual suspects on the dinner table, then give this tasty dish a try. It has an interesting mix of sweet and savory flavors that explode in your mouth. You can use rice, couscous, or whatever grain you fancy for this one. I like to use the "Harvest Grains Blend" from Trader Joe's. It is a blend of couscous, orzo, baby garbanzo beans and red quinoa. As you can see in the photo, it's a colorful dish, too.

Spiced Couscous

Ingredients:

Half of a 16 oz package of Harvest Grains Blend, or 2/3 cup uncooked long grain rice

1 1/4 c. water (if using the rice; otherwise follow directions on package of Harvest Grains

Blend)

3/4 c. chopped sweet onion

1 1/2 t. olive oil

1 1/2 t. honey

3/4 c. reduced sodium chicken broth

1/4 c. golden raisins

1 tsp. curry powder

1/4 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. ground cinnamon

1/4 c. chopped sweet red pepper (or orange, or yellow!)

Directions:

1. In a large saucepan, bring rice or couscous and water to a boil. Reduce heat; cover and simmer 14-16 mins or until tender. (If using the Harvest Blend, boil 1 3/4 water or chicken broth to a boil - I like to use half water and half broth, for extra flavor. Add 1 T. butter and stir in 1 1/4 c. of the Harvest Blend. Bring back to a boil, reduce heat and simmer, covered, for 10 mins.)

2. While rice is simmering, saute onion in oil for 1 minute. Stir in honey and cook two minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for five minutes. Stir in red pepper and rice until well blended. Cook two minutes longer or until rice is heated through.

Here's the Dish: Chicken and Avocado Wrap

Someday when I open my own Sandwich shop, this is going to be on the menu. If you like avocado, then you will love this. Even if you don't, I say give it a try. You might just change your mind after tasting it!

Chicken and Avocado Wrap

Ingredients:

1/2 cup balsamic vinegar

1/3 cup olive oil

1 tablespoon sugar

1 clove garlic, pressed

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breasts

1 large green bell pepper, quartered

1 large red bell pepper, quartered

1 large purple onion, cut into 3/4 inch thick slices

2 large avocados, peeled and sliced

6 (10 inch) flour tortillas (Or lavash, which is what I use and it works well)

Avocado Mayo Ingredients:

2 small avocados

1/2 cup mayonnaise

1 clove garlic, minced (use more if you like it!)

1 tablespoon lemon juice

2 tablespoons chopped fresh basil

Directions: 1. Peel avocados, and mash in a small bowl; stir in mayo and remaining ingredients. Cover and chill.

2. Whisk together first six ingredients.

3. Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.

4.Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.*

5. Seal bags, and chill at least 1 hour, tossing occasionally.

6. Remove chicken and vegetables from marinades, discarding marinades.

7. Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.

8. Remove vegetables from grill when done.

9. Cool; cut chicken and vegetables into strips.

10. Spread tortillas with Avocado Mayonnaise.

11. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally.

* Marinating the vegetables ahead of time is not necessary. I usually let the chicken marinate overnight, for more flavor. When I am ready to prepare everything, I saute the veggies on the stove with some EVOO, balsamic, and a little salt and pepper for seasoning. You will probably end up with more of the Avocado mayo than you need for these. That's OK! It is good on anything and everything.