Cooking With Avacados-(Count Down To Christmas Recipe Of Sweets-Day 1) MERRY CHRISTMAS EARTHLY EATING READERS!
TACOS AND AVACADOS:
Chorizo, Egg and Cheese Breakfast Tacos
Serves: 8
2 tsp. canola, grapeseed or olive oil
1 lb. chorizo, casin removed
1 white onion, finely diced (about 1 cup)
2 cloves garlice, minced
1 jalapeno pepper, seeded and finely diced
8 eggs
1/4 cup milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped cilanto
16 corn tortillas, warmed
4 oz. white cheddar cheese, grated
4 oz. queso fresco, crumbled
2 avacados, pitted, peeled and sliced
1 jar (10 oz.) red salsa
1 jar (10 oz.) green salsa
2 limes, cut into wedges
1. Heat oil in a large skillet over medium heat.
2. Add chorizo and break it into smaller pieces using a spatula.
3. Brown and cook throughtly, 6 to 8 minutes.
4. Remove from the pan using a slotted spoon; set on a paper towel-lined plate to drain.
5. Drain excess fat from the pan, leaving about 1 tbs. Add onions, garlic and peppers to the pan and cook until the onions are slightly browned around the edges, about 5 minutes.
6. In a small bowl, whisk eggs with milk, salt and pepper.
7. Add eggs to skillet, cooking until soft curds form (like scrambled eggs). Stir in chorizo and cook 1 minute longer.
8. Garnish with cilantro and serve in warm tortillas topped with cheeses, avacado, salsa and a squeeze of lime.
SHRIMP AND AVACADO:
Shrimp Ceviche
Serves: 8
2 lbs. medium shrimp, peeled and deveined
1 white onion, finely diced (about 1 cup)
1 1/2 cups tomatoes, seeded and chopped (about 2-3 tomatoes)
1-2 jalepnoes, seeded and finely diced (to taste)
1/2 tsp. salt
1/2 cup fresh squeezed lime juice (about 4-6 limes)
1/2 cup fresh squeezed lemon juice (about 4 lemons)
1 avacodo, poitted, peeled and cubed
1 bunch cilantro, stemmed and chopped (about 1 cup)
Hot Sauce (to taste)
Tortilla chips, corn tortillas or saltine crackers
1. Rinse shrimp anbd place in a galss bowl with onion, tomatoes, peppers and salt.
2. Stir in lemon juice and lime juice.
3. Cover and refrigerate 2 1/2 to 3 hours, stirring every hour or so. The shrimp is ready to enjoy with it turns opaque and develops a texture similar to boiled shrimp.
4. Before serving, drain half the liquid and stir in avacodos, cilantro and hot sauce.
5. Serve with tortillas chips, warm corn tortillas or saltine crackers.
**Crashing surf has carved the cliffs of Cape Kiwanda just off shore in the state of Oregon. Interesting huh? And Over at Portland, Oregon blog, Sarah Gould has the rest of the interesting facts about Oregon. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets
Mexican Hot Chocolate
Serves: 8 at 1 cup each
8 cups 2% ilk
1/3 cup sugar
8 oz. bittersweet chocolatem chopped
1 tbsp. (each) vanilla exztract and ground cinnamon
1 tsp. red chile powder or ground cayenne pepper
2 cups lightly sweetened whipped cream
1/4 cups finely ground almonds
3 oz. semisweet chocolate, shaved
1. In a large saucepan, stir milk and sugar over medium heat until sugar dissolves. Don’t let the milk boil.
2. Remove pan from heat and add chocolate. Let it sit for a minute before mixing so that the chocolate begins to melt.
3. Add vanilla, cinnamon and red chile powder and whisk until the mixture is frothy.
4. Serve topped with whipped cream, almonds, and chocolate shavings.
Happy Eating!
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