Wednesday, March 6, 2013

Creamy Avocado Pasta


 Creamy Avocado Pasta

Ingredients (2 servings)
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper, or shaved Parmesan. 
Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. 

The sauce tasted really good. We do love avocado!

It was a little plain. I used 3 cloves of garlic but the lemon and avocado overpowered the garlic. It did make a very creamy sauce and was visually appealing.

It also did not seem to agree with our tummies. We both had tummy upset later. I won't be making this again. 

Bacon Cheeseburger Crescents

This is really a recipe for appetizers for a gathering.
However, we were hungry.
I had all the ingredients on hand.
Isn't it always a good idea to do a practice run before the big party or event with a new recipe?

Bacon Cheeseburger Crescents
1 lb lean ground beef
8 slices pre-cooked bacon, chopped
8 oz Velveeta cheese (I used 2%)
1 Tbsp Worcestershire sauce
1 Tbsp dried minced onion flakes
2 cans refrigerated crescent rolls (I used low-fat)

Preheat oven to 375.

Brown meat in skillet, drain and return to pan.  Stir in Worcestershire, onion flakes and bacon.  Slowly melt cheese in skillet.

Separate crescent rolls into triangles.   Place 2 tablespoons of the meat mixture on the wide end of each crescent.  Roll up and place on lightly greased baking pan.

Bake for 12-15 minutes, until golden brown.

These were easy to make and the house smelled like dinner.

I had quite a bit of leftover meat mixture so the next day I popped it in a saucepan, added a little more cheese and scramble a few eggs into it. It was very tasty leftover/remake.  

Thank you Plain Chicken

Strawberry Spinach Salad

I had all the ingredients for this salad on hand except for the Raspberry Poppy Seed Dressing. So I made a Balsamic Dressing. It was very good. I made the candied nuts about an hour before dinner. They were perfect and so easy. I have been snacking on the leftovers for about a week now and they are still crunchy and fresh.

  • 6 oz (approx 6 cups) baby spinach leaves
  • 1 pint (approx. 16 medium-size) fresh strawberries, hulled and quartered or sliced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled feta cheese
  • 3-4 tablespoons raspberry poppy seed dressing
  • 1/2 cup candied pecan pieces**
In large bowl, toss spinach, strawberries, onion, and cheese with dressing. Sprinkle candy pecan pieces on top just before serving (so they remain crisp).

The Verdict:
Yes this is a salad to be added to my salad list. It was so simple and fresh.

Thank you for sharing your recipe with us Monica at The Yummy Life.