avocado

Chile Verde Guacamole

Anaheim chile

serrano chile, finely chopped

white onion

cilantro leaves and tender stems

avocados,

Avocado Toasts

halved,

salt and black pepper

whole grain or whole wheat bread

garlic,

extra-virgin olive oil

Flaky sea salt,

red pepper flakes, optional

Deep Dish Quiche with Garnishes recipe | Epicurious.com

recipe Our Favorite Pie Dough

All-purpose flour (for surface)

shallots, finely chopped

Tbsp. olive oil

kosher salt, divided

Tbsp. finely chopped chives

eggs

half-and-half

tsp. black pepper

crème fraîche,

Braised Leeks, Peas, and Lettuce, prosciutto

Mashed Plantains With Fried Eggs (Mangú de Plátanos) recipe | Epicurious.com

plantains,

½ red onion, thinly sliced

(60 mL) white vinegar 2 tablespoons (30 mL)

Extra-virgin olive oil

¼ teaspoon (1 mL) sea salt

(1 mL) freshly cracked pepper

(30 mL) vegetable oil

avocado, pitted, peeled, and sliced

Japanese Omelette with Miso Mayo

soy sauce

green onions (scallions, sliced)

white miso paste

mayonnaise

((1/2 large) avocado, halved)

Mix eggs, soy sauce, half the green onion and 2 tablespoons water in a small bowl.

Heat a medium frying pan (preferably non stick) on a medium high heat.

When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add egg mixture and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently and evenly.

While the eggs are cooking, combine miso paste with mayonnaise and spread over the base of your serving plate.

When the eggs are just set and no longer runny, roll the omelette onto the plate on top of the miso mayo.

Finish with avocado on the side, remaining green onion sprinkled over and lots of black pepper.

https://www.youtube.com/watch?v=BRd2KSINSG4

For the written recipe and variations click here: https://thestonesoup.com/blog/2020/04/20/japanese-omelette/

Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Breakfast Burritos 

avocado, peeled, pitted, and diced

tomatoes

small shallot, minced (about 2 tablespoons)

jalapeño pepper, seeded and minced

lime lime

salt

cumin

cilantro

smoked paprika

sausage

(6 oz) shredded Monterey Jack cheese

(10-in) burrito-size flour tortillas

Vegetable oil

Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.

In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.

Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the  pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).

Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. 

Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. 

To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

This Cobb Egg Salad from Delish.com will put all other egg salads to shame. 

Cobb Egg Salad

Greek yogurt

tbsp. red wine vinegar

Kosher salt

black pepper

eggs,

avocado, thinly sliced

c. crumbled blue cheese,

c. cherry tomatoes, halved,

tbsp. chives

Not a fan of blue cheese so I used some cheddar instead. Also added a small amount of ranch seasoning and paprika to kick it up a bit - Yumm!

Sad to see  many mean  spirited People. Anyhoo, thanks for the recipe.

https://streaming.hearstdigitalstudios.com/c77e27d8-1776-49fb-bfdb-4d96e4872a4a/video_rover_16x9_1080p_hd_1522071752_54650.mp4

Cobb Egg Salad Will Change Your Life

Mexican Chicken Soup

chicken

Good olive oil

onions (2 onions)

celery (2 stalks)

carrots (4 carrots)

garlic, chopped

chicken stock,

jalapeno

coriander seed

cilantro leaves, optional

(6-inch) white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

This is a simple, and very delicious recipe for tortilla soup. My husband and son love it. Being that my husband is Mexican, it is difficult to please his spoiled taste buds from his Mother’s cooking. This soup nails it on the head! I usually just pan fry the breasts.  Such a great recipe that is requested again and again. You can make it as spicy as you wish by adding or deleting the jalepeños. Last fo around I used one large Jalepeño with seeds and it was perfect! The tortillas will absorb some of the heat from the pepper so it ends with a perfect heat in the back of your throat and not overbearing. Love this recipe 

I have made this for group gatherings. Received rave reviews about how great it was every time!
I like that you can add a much or as little spice as you want, because no matter what, it still tastes great!
The avocado is the perfect topper!

Ina Garten is a cooking genius, but I have to disagree regarding the chicken. I've found that browning pieces of chicken (thighs are good) in the bottom of my cast iron soup pot imparts a richer flavor. I simply put in some olive oil, brown the pieces of chicken -- skin and all -- then add the rest of the ingredients. Before serving I take out the chicken and let it cool enough to remove the bones. I always leave the skin on the chicken. Guests can removed the browned skin when eating, but it's usually nothing but caramelized nuggets of chicking goodness by then. The bones and skin impart more flavor and a much more satisfactory chicken taste. 

I have made this twice now and I have changed some ingredients and the way I do the tortillas.<div>I make my tortilla by scratch and add it in dough balls while the soup cooks. It's so delicious! Everyone who eats it falls in LOVE.</div>

-Made the soup and roasted the chicken the night before serving. Heated the soup and assembled it about an hour before serving. It is a beautiful, delicious, refined flavor that’s worth the time to make. 

This is an excellent Chicken Tortilla Soup recipe! My husband thought it was restaurant quality and so did I. I made a few tweaked here and there. In the beginning I browned the chicken breast on both sides for about 5 minutes, in the pot I was going to make the soup in. I then transferred the chicken to a dish and finished cooking it in the oven. I also used regular diced tomatoes in their juices. Lastly, I added black beans, corn, and a corn puree, 2 cups frozen corn and 2 cups chicken stock. It was so yummy!!!

Just like all other reviews, this recipe hits the mark on so many levels.  Score this one as 11 on a 10 point scale!!!

Without a doubt my favorite soup.  I don’t use the tortilla shells, but keep everything else the same.  Freezes very well, so make extra.  

This is my favorite soup recipe.  The best flavors and you can add different ingredients if you like to mix things up but I follow the recipe as is. Perfect once again Ina.   

This is my second time making this soup and it is comfort in a bowl with a kick! Tailor the jalapeño and cilantro to suit yourself. The tortillas make it authentico!

The perfect taco...that just so happens to be vegetarian and vegan!

Asada Mushroom Tacos with Lime Smashed Avocado

portobello mushroom caps, halved

extra virgin olive oil

orange juice

chipotle pepper

limes

cilantro,

corn or flour tortillas, warmed

avocados, mashed

juice and zest of 1 lime

Maldon sea salt

pineapple,

jalapeño,

juice of 1 lime

fresh cilantro, chopped

feta

1. Add the mushrooms to a ziplock bag. Next add the olive oil, orange juice, garlic, chipotle peppers, paprika, lime juice, cilantro, and a large pinch of salt. Seal the bag and marinate 10 minutes or in the fridge up to overnight. 2. Meanwhile, stir together the avocado, lime juice and zest, and a pinch of salt.&nbsp;3. To make the salsa. In a bowl, combine the pineapple, jalapeño, lime juice, cilantro, and a pinch of salt.4. Preheat your grill or grill pan to high.&nbsp;Remove the mushrooms from the marinade and sear for 5 minutes, flip and sear another 5 minutes or until lightly charred on both sides. Slice into strips.5. Spread the avocado onto the warmed taco shells, and top with the mushrooms, salsa, and cheese. Enjoy!

This vegetarian bean chilli is packed with goodness and flavour, and is fast and easy to rustle up.

Veggie chilli

red onion

chipotle

½ a fresh red chilli

sweet smoked paprika

cumin seeds

garlic

coriander

olive oil

mixed-colour peppers

x chickpeas

x black beans

passata

1x 250 g pack of cooked mixed long grain & wild rice

corn tortilla wraps

avocados

yoghurt

romaine lettuce

cucumber

red chilli

cherry tomatoes

https://www.youtube.com/watch?v=M4CAqMfaEmc

Looking for an easy quesadilla recipe? These Cheesy Beef Quesadillas from Delish.com are the best!

Cheesy Beef Quesadillas

beef

garlic, crushed

onion, diced

tbsp. Taco Seasoning

tomato pureé

rapeseed oil

flour tortillas

cheddar

lime,

Sour cream,

Slow-Cooker Carnitas with Avocado Crema

pork

chipotle powder

cinnamon

yellow onion, quartered

orange soda

vegetable oil

orange

Corn tortillas,

Avocado Crema, recipe follows

serrano peppers, charred

sour cream

cilantro leaves

honey

avocado,

Jeff Mauro makes Slow Cooker Crispy Carnitas, as seen on The Kitchen, Season 17.

Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.

Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.

Serve with corn tortillas, Avocado Crema, diced white onion, cilantro and charred serrano if desired.

Zest and juice 2 of the limes and add to a food processor. Add the sour cream, cilantro, honey, cumin and avocado and process until smooth. If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper. If not using the crema right away, cover with plastic wrap pressed on top to keep it from browning.

wow teresa <div>this section is for rating </div><div>be nice </div>

I made this last weekend and it was Amazing! It has great ingredients and very flavorful. The Avocado Creme was a great touch loved it.... 

It was easy and tasted great 
Just wanted to thank everyone for there time 

This was very easy and super delicious. I added shredded cabbage and radishes and it was amazing!

Yum! The orange and cinnamon give this a great spin. Also, using a 4# shoulder is perfect for 2... two people, two dinners... tacos AND the Cubano sandwich (also a big hit!).

The family loved it!!!  Served the tacos with a side of cilantro lime rice. Will make it again.  

Made this last night.  So good!! I did not use peppers, since I wasn't sure how much heat it would produce. My son even liked the Avacado Crema and he hates Avocados. I did sear the big chunks of pork in a pan first and after the 4 hours in the slow cooker I did put under broiler to crisp it up.  I used shredded Monterey Jack Cheese and Cilantro leaves on top. I will make again. Give it a try!

I made this on Saturday and it was easy and my family loved it. I did crisp it on the stove in a sauté pan. It was even more delicious and still tender. No need to add any oil or liquid. Will make this again. Excellent for entertaining!!

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