Tag Archives: Avocado

Mediterranean Salad

Posted by Delightfully Doable on 28 June, 2014 None comments

My husband and I love cucumbers, tomatoes and rice vinegar with oil as a delicious summer snack. I’ve been making this snack all week long and decided to spice it up a bit by adding a lot more items to use as a main dish salad.

We love this salad and it is healthy, filling and fulfilling.

Ingredients:

2 cups bok choy, chopped
1 cup cucumbers, chopped
1 cup cherry tomatoes, halved
1 avocado, diced
¼ cup cilantro, chopped
1 cup black beans, rinsed and drained
¼ cup lemon juice
¼ cup oil
Salt & Pepper to taste

In a medium bowl, add bok choy, cucumbers, tomatoes, avocado and cilantro.

Mix together in a separate bowl, lemon juice and Oil. Pour on top of vegetables and mix well.
Rinse and drain beans; add to salad. When serving add salt and pepper.

Bagel Supreme

Posted by Delightfully Doable on 24 May, 2014 None comments

I used to frequent a coffee shop while in college. We would drop in multiple times a week if not sometimes daily. While studying and writing papers I would get a fatty bagel with the choice of unlimited toppings. They made their own bagels which makes everything taste better.

This brings back such memories every time I make it at home realizing I used to be a naive college gal just drinking coffee and gaining the freshman 15. Although, it wasn’t just my freshman year to gain weight, it did get less as the years progressed. :) I realized through staying up late your metabolism kicks in overtime asking for more food and with little sleep your body simply can’t process all the calories without gaining weight. Double edge sword. You think you are invincible in college and come to find out, the only invincible part to college was your classes; no way around them.

So, with those college days in mind, here is a great recipe for breakfast, lunch or dinner.

Ingredients:

Serves 2

2 Bagels
Cream Cheese
2 Avocados
2 Tomatoes, sliced

Optional Toppings:

Sprouts
Cucumbers
Bacon

Toast your bagel and in a small bowl mix cream cheese and avocado together. Spread on top of bagel.

May leave sandwich open faced or closed. I prefer open faced as this is how they served them at the coffee shop.

Top with tomatoes and basil or any remaining toppings you prefer.

Open Face Southwest Sandwich

Posted by Delightfully Doable on 11 April, 2014 None comments

One afternoon I simply decided to make these sandwiches without really knowing what I was doing. I was probably in high school at the time. They were so good I called it my “secret sauce” as I didn’t want anyone to know how to make them but to keep coming back asking for more.

I forgot about these as I never really wrote down the recipe except in my brain. I bought warm French bread from the store yesterday because it was $1; can’t beat that. I thought I could use it for delicious French toast but as dinner was approaching I wasn’t in the mood for breakfast and I remembered these glorious sandwiches. They were perfect as it was beyond warm outside and our first 72 degree day of the year! They also were great for a quick dinner as we have been hospital bound the past week and a half to visit my mother-in-law.

Ingredients:

1 loaf of French Bread
½ cup mayo (use 1 cup if you omit the Blue Cheese)
½ cup blue cheese dressing (optional)
1 can black olives, chopped
½ pint cherry tomatoes, chopped
1 tsp celery salt
1 tsp garlic salt
Dash of black pepper
½ yellow onion, sliced
2 avocado
12 slices of turkey
12 slices of cheese (I used Kerrygold)

In a small bowl mix together mayo, blue cheese dressing, olives and tomatoes.

Slice French bread and layer on a broiling pan.

Spread a small amount of mix on top of the bread

Layer with onion, turkey and avocado

Top with cheese.

Bake at 375 for 8-10 minutes. Broil for an additional 1-2 minutes to crisp it up.

ENJOY!!!! You will not be disappointed! The sauce is what makes these killer sandwiches!

BLTA Hot Dogs

Posted by Delightfully Doable on 8 April, 2014 None comments

As you’ve learned by all my hot dog recipes, I love to try new things with them. Basically I took all the ingredients I LOVE and compiled them together to make this incredible meal.

Who doesn’t love BACON, LETTUCE, TOMATO, AVOCADO, AND HOT DOGS!?!?!?!?!?!

This meal was so incredible my husband was actually shocked by the look of it. He couldn’t believe he was about to eat hot dogs and bacon together in this delicious tortilla wrap!

For the Sauce:

¾ cup mayonnaise
¼ cup relish
2 tbsp ketchup
1 ½ tbsp hot & sweet mustard

Mix sauce together in a small bowl.

Add Relish

Add Ketchup

Add Mustard

Mix together and set aside.

BLTA Dogs:

4-6 polish dogs
4-6 tortillas
1 onion, chopped
a avocado, sliced
1 medium tomato, chopped
4-6 slices of bacon
Shredded cheese for topping (optional)

Meanwhile, slice hot dogs lengthwise and broil 2 minutes and flip. Broil another 2 minutes.

After the hot dogs are broiled, broil bacon until fully cooked to your desired crispness.

Place a tortilla on a broiling pan with cheese (add bacon if it was previously made and now cold; this helps it heat up)

I broiled it for 2 minutes until nice and crispy.

Add toppings: tomato, spinach (lettuce), avocado, and sauce mixture.

Fold up and eat! Can be messy but you wont complain once you bite into it!

For less crispy, you can roll up like a burrito, but I like the added crunch. If making for lunch for your wonderful husbands the following day to take to work with them, the less crispy way is easier to send them with.

MMMM enjoy!

Avocado Fried Egg

Posted by Delightfully Doable on 16 January, 2014 None comments

Avocado fried eggs are incredible. I saw I picture of an avocado with an egg inside. “Brilliant” I thought to myself. I filled the center full of eggs and baked them to perfection. I topped them with a beautiful kale and roma tomato garnish.

Avocado Fried Eggs:

4 avocados
4 eggs
¾ cup chopped roma tomatoes
1 cup chopped kale
Dash of EVOO
Dash of Salt and Pepper

Split and pit avocados and place in a greased 8×8 baking dish. Break avocado a titch to allow a bigger hole for the egg and scoop egg into center.

Bake at 400 degrees for 10-15 minutes depending on your preference of cooked egg. Turn to broil and broil for 1 minute until the top browns slightly.

Meanwhile chop roma tomatoes and kale and mix with evoo, salt and pepper. Top Avocado fried eggs with this garnish and serve with hash browns and toasted English Muffin Bread.