4 reduced fat all beef frank hot dogs
4 hot dog buns
Zesty Avocado Sauce (see recipe instructions below)

Zesty Avocado Sauce:
1 medium yellow onion, roughly chopped
2 medium green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic (partially boil if less garlic taste is desired)
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black ground pepper
1 cup virgin olive oil

To make Zesty Avocado Sauce:
Put all ingredients except the virgin olive oil into a food processor and process until mostly smooth. Add the virgin olive oil in a stream with the processor running and process until smooth. Add water to dilute if necessary. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning.  Serve sauce at room temperature with meats, poultry, fish, vegetables and grains. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving. Refrigerated shelf life is approximately 7 days.

Preheat grill or grill pan for medium-high heat. Grill hot dogs until well browned. If desired, lightly grill hot dog buns on both sides. To assemble: Add hot dog to bun and top with Zesty Avocado Sauce.

Serves

4

Ingredients

3 tablespoons olive oil
1 tablespoon sherry vinegar
1 1/2 teaspoons honey
1 medium tomato, peeled, seeded and chopped*
1 1/2 teaspoons chopped parsley
1/2 teaspoon chopped fresh thyme leaves
Salt and black pepper
4 (4-ounce) salmon filets
1 ripe Avocado from Mexico, pitted and peeled

In small bowl, whisk together olive oil, vinegar and honey. Stir in tomato, parsley, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season salmon with salt and pepper. Heat grill pan or gas or charcoal grill. Place salmon on grill, skin side down. Grill 8-10 minutes, depending on thickness. Turn carefully with a wide spatula and grill 8-10 minutes more or until flesh of salmon flakes easily. Place 1 salmon filet, skin side down, on each of 4 plates. Cut avocado lengthwise into 12 slices; place 3 slices on top of each salmon filet. Spoon vinaigrette over salmon, dividing it evenly. If desired, serve salmon on a bed of rice pilaf.

*To peel and seed tomatoes, cut a small X in the skin and place in boiling water 15 seconds or until skin can be peeled away easily. Remove skin, cut tomatoes in half crosswise and squeeze gently to remove seeds.

Ingredients for Chipolte Aioli

¼ cup mayonnaise
1 tbsp Dijon mustard
2 small (or 1 large) garlic clove, minced
½ of a Chipotle pepper in Adobo, chopped fine *
½ tsp of Adobo sauce
2 tsp sour cream
Salt and pepper

Ingredients for Avocado Relish

Juice of 1 lime
1 tbsp Extra Virgin Olive Oil
2 large garlic cloves, minced
1 whole avocado, peeled, pitted and diced into cubes
5 cherry tomatoes, quartered
¼ cup Vidalia (or other sweet onion), diced
Salt and pepper

Ingredients for the Dog

2 Niman Ranch Chorizo Hotdogs *
2 Hotdog buns, bread scooped out of the middle
* These ‘dogs can be found by the regular hot dog section in your grocery store, and they look like a regular hotdog. The Niman Ranch version is particularly good. Try to stay away from the dried Chorizo – it is tough and has a harsher flavor.

Whisk together all ingredients. Taste for salt and pepper and add accordingly. If you don’t like spice but still want the smokiness of the Chipotle, you can take out the seeds from the Chipotle and decrease the Adobo sauce to ¼ teaspoon.

In a small bowl, whisk together the lime juice, olive oil and garlic. Gently mix in the avocado, tomatoes and onion, being careful not to mash the avocado. You want the mixture to be chunky. Season with salt and pepper (you will probably need more salt than you think, so keep tasting!).

Directions for Hot Dog

Preheat a dry grill pan on medium-high heat. While the pan is heating up, slice each Chorizo ‘dog lengthwise, so it is thinner and the meat is exposed.

When the pan is hot enough, place the Chorizo skin-side up, and flip after 4 minutes. Grill another 3 minutes or until the inside is heated through.

Take the Chorizo off and set aside, but leave the heat on and don’t clean the grill. Grill each bun on the same pan until toasted. Spoon a good amount of the Chipotle Aioli on both sides of the bun.

Top with two pieces of Chorizo (should be one total ‘dog, but since you cut the Chorizo in half, it is two pieces). Put the Avocado Salsa on top of the Chorizo. Close the bun and enjoy. Don’t forget the napkins!

Serves

Makes 48 tostada bites

1 Avocado from Mexico, peeled, pitted and diced
3/4 cup husked, rinsed and chopped tomatillos (3 large tomatillos)
1/4 cup chopped white onion
1/4 cup chopped cilantro
1 jalapeño, seeded and chopped
2 1/4 tablespoons lime juice
Teaspoon salt

1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
1 (15-oz.) can black beans, drained (reserve liquid)
48 Round tortilla chips
12 ounces grilled chicken breast strips, diced
48 cilantro sprigs

Instructions

To make avocado-tomatillo salsa, in a food processor, pulse avocado, tomatillos, onion, cilantro, jalapeño, lime juice and salt to a chunky purée. In a small saucepan, heat oil and chipotle powder until it sizzles. Add black beans and 2 tablespoons reserved liquid. Mash with potato masher to form a rough purée. Spread 1 teaspoon avocado-tomatillo salsa and 1 teaspoon black bean purée onto each tortilla chip. Top with 3 pieces diced chicken and garnish with 1 cilantro sprig. Serve immediately.

Serves

Makes 4 dogs

Ingredients

4 whole wheat soft taco size low carb tortillas (or 4 whole wheat hot dog buns)
4 reduced fat all beef hot dog franks
1 cup fat free refried beans
½ cup reduced fat Mexican cheese blend
½ cup Pico de gallo –pre made (tomatoes, onions, cilantro, jalapenos)
1 large Avocado from Mexico- slightly mashed, salt and pepper to taste

Instructions

Start by slicing, pitting and dicing one large Avocado from Mexico. Warm hot dogs according to package instructions. Heat beans and tortillas until warm. Build each dog by spreading ¼ cup of refried beans on 1 tortilla. Sprinkle 2 tbsp of Mexican cheese blend on top of beans. Place hot dog in center of tortilla (or bun) and top with 2 tbsp of pico de gallo and a fourth of the mashed avocado. Roll up tortilla, serve and enjoy!

Serves

4 (about 2 cups salsa)

Ingredients

1 teaspoon salt, divided
1/2 teaspoon cumin
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon olive oil
4 boneless skinless chicken breast halves (4 to 6 ounce each)
1 fully ripened Avocado from Mexico, halved, pitted, peeled and cubed
1 cup chopped tomato
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

Instructions

-In small bowl, combine 1/2 teaspoon of the salt, the cumin and pepper; rub on chicken.
-In large non stick skillet, heat oil over medium heat. Add chicken; cook, turning occasionally, until no longer pink in the center, about 10 minutes.
-Meanwhile, in medium bowl, combine Avocado, tomato, cucumber, onion, cilantro and remaining 1/2 teaspoon salt.
-Serve over cumin rubbed chicken with whole grain couscous or rice, if desired.

Serves

4-6

Ingredients

3 fully-ripened Avocados from Mexico, halved, pitted, and peeled
¼ cup finely chopped onion
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
12 (6-inch) corn tortillas
2 tablespoons fresh lime juice
1 tablespoon jalapeño hot sauce
1 teaspoon finely chopped garlic
6 small tilapia or other mild white fish fillets (about 1-1/2 pounds), cut lengthwise
1 cup chopped tomato
1 cup shredded lettuce
½ cup coarsely chopped cilantro
½ cup jalapeño cream (recipe follows) or prepared ranch dressing

Instructions

 -Preheat oven to 325ºF. In medium bowl, mash together Avocados, onion, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
 -On large baking sheet, arrange tortillas in a single layer; heat for 2 to 5 minutes. Meanwhile, coat a broiler pan with nonstick spray.
 -In cup, combine lime juice, hot sauce, garlic and remaining 1/4 teaspoon each salt and pepper. Coat fish with mixture; arrange fillets on broiler pan.
 -Preheat broiler; broil fish, 4 inches from heat source, until cooked through, about 7 minutes.
 -Spoon Avocado mixture tortillas; spread to within 1/4 inch of edges. Top each tortilla with fish fillet, tomato, lettuce and cilantro. Drizzle with Jalapeño Cream.
 -To serve: lightly fold each tortilla in half. Yields 12 tacos.

Jalapeno Cream
-Combine 1/2 cup low-fat sour cream with 1 tablespoon jalapeño hot sauce. Makes about 1/2 cup.

Serves

4

Ingredients

1 lb small shrimp, poached and peeled
 1/2 cup fresh tomato juice
 3 Tbsp cilantro, chopped
 2 clove garlic, minced
 3 slices sweet onion, finely diced
 1 small jicama, diced
 1 Jalapeno pepper, seeded, finely diced (optional)
 2 lime, juiced
 salt and pepper to taste
 2 ripe Hass Avocados from Mexico

Instructions

-Thoroughly mix together all ingredients. Refrigerate 30 minutes.
-Just before serving, cut each Hass Avocado into halves and take out the seed.
-Spoon marinated shrimp into the Hass Avocado halves and serve.

Serves

4

Ingredients

Soup
1 1/2 LB tomatoes, cored (but not peeled)
1 medium cucumber, peeled and seeded
1/2 red onion
1/2 red pepper
2 radishes (medium sized)
1 stalk celery
1/4 cup picked parsley leaves
1 clove garlic
1/2 tsp. salt
1 tsp. sherry vinegar
1 tbs. extra virgin olive oil
1/4 tsp. freshly ground black pepper?
1 Hass Avocado from Mexico

Mousse
1 Hass Avocado from Mexico
1 shallot, grated
1/2 cup of sour cream
1 teaspoon of chopped cilantro
Pinch of salt

Instructions

Soup
-Prep the vegetables - core out the tomatoes, peel and seed the cucumber, top and tail the radishes, etc.
-Cut them in to medium sized chunks that will fit through the feed tube of a meat grinder.
-Set up your meat grinder with the medium sized disk (if you have used it for meat, be sure that the parts have been thoroughly washed and sanitized).
-Slowly feed the vegetables through the grinder to a bowl below (it might splash out the side a bit – so have a towel handy!).
-Season the puree with the salt, vinegar, olive oil, and black pepper.
-Taste, and adjust if necessary. Chill until cold.
-Best used the same day that it’s made.

Mousse
-Peel the Hass Avocado and place in a small bowl and mash it with a fork.
-Add the grated shallot, sour cream and cilantro and whisk to combine. Season with a pinch of salt.
-To serve: ladle cold Gazpacho into chilled bowls. Garnish with the Avocado mousse.

Serves

4

Ingredients

4 medium-sized portabella mushrooms (about 4 ounces each), stems removed
1 medium onion, cut in 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado from Mexico, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoons minced garlic
4 whole grain hamburger buns, toasted
4 jarred roasted red peppers

Instructions

-Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
-Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.
-Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.
-Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.
-Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.
-Top with remaining sliced Avocado. Cover with tops of buns. Yields 4 servings.

Serves

2-4

Ingredients

1 12-inch Boboli ready-made pizza crust
1/2 cup pizza sauce
1/4 teaspoon chipotle Tabasco
1 cup cooked shredded chicken
3/4 cup shredded mozzarella cheese
1 fully ripened Avocado from Mexico, halved pitted, peeled and sliced

Instructions

-Heat oven to 425°F. Place pizza crust on a baking sheet; bake crust 7 minutes.
-In small bowl, combine pizza sauce and Tabasco.
-Spread pizza with sauce; top with chicken, Avocado and cheese.
-Bake until crust is crisp on the bottom, 4 to 6 minutes longer. Yields 8 slices.

Serves

6

Ingredients

4 ounces sushi grade tuna, cut in 1/8-inch dice (about 3/4 cup)
1 medium-size cooked, peeled beet, cut in 1/8-inch dice (about 1/2 cup)
1/2 cup peeled Asian pear cut in 1/8-inch dice
1/4 cup peeled daikon radish cut in 1/8-inch dice
1/4 cup minced chives
2 teaspoons olive oil
2 teaspoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/4 teaspoon hot sauce (such as Tabasco)
2 tablespoons mayonnaise
1 tablespoon tobiko (flying fish roe) or other roe
1 ripe Avocado from Mexico, peeled, pitted, cut in 1/4-inch dice

Instructions

-In bowl, gently toss together tuna, beet, pear, radish, chives, olive oil, soy sauce, sesame oil, salt, 1/8 teaspoon of the pepper and the hot sauce.
-Stir in mayonnaise, tobiko and Avocado; gently toss to combine.  Cover and refrigerate until ready to serve.
-To serve: On each of 6 cold salad plates, place a 3-inch circular ring mold. Divide tuna mixture evenly among molds; with back of spoon, lightly spread until smooth.
-Top with Avocado mixture, diving evenly; lightly spread until smooth. Carefully remove molds. Garnish plates with arugula and sesame seeds; drizzle with olive oil, if desired. Yields 6 appetizer portions.

Serves

2-4

Ingredients

Wings
30 chicken wings, small wing joint removed
2 cups hot sauce
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
1 1/2 cups all-purpose flour
Kosher salt
Cayenne pepper
2 large eggs
1/4 cup whole milk
Oil, for deep-frying

Avocado Blue Blue-Cheese Dressing
1 Hass Avocado from Mexico, small diced
1 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon white vinegar
1/4 cup chopped parsley leaves
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound blue cheese, crumbled
Celery sticks, for serving

Instructions

Wings
-Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. 
-Mix thoroughly, making sure that all the wings are coated.
-Cover and refrigerate for a minimum of 30 minutes.
-Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.
-Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste.
-In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended.
-Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly.
-Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture.
-When cooked through, set aside to drain on paper towels or the non printed side of a paper grocery bag.

Avocado Blue Cheese Dressing
-In a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth.
-Gently stir in the crumbled blue cheese and diced Avocado with a fork until blended and creamy.
-Serve with celery sticks.

Serves

6-8

Ingredients

3 ripe Hass avocados from Mexico
1 teaspoon seasoned rice wine vinegar
30 fresh corn tortillas
2 (6-8oz.) Sushi grade Ahi Tuna steaks, cut into small dice
1 teaspoon dark toasted sesame oil
1 teaspoon Thai sweet soy sauce
3/4 cup mayonnaise
2 Tablespoons of Thai Chili Sauce
½ teaspoon minced fresh garlic
1 teaspoon dark toasted sesame oil
½ bunch scallions
1 red bell pepper, brunoise
1 orange pepper, brunoise
1 yellow pepper, brunoise
1 TB. Finely chopped cilantro
Sea Salt & Freshly Ground Pepper to taste
2 Tablespoons toasted black sesame seeds

Canola or Grapeseed oil

Straight edge 3-4 inch Biscuit cutter

Instructions

Preheat oven to 425 degrees.

Cut corn tortillas into 3-4 inch circles. (Reserve trimmings for another use.) Line a sheet pan with parchment paper. Brush corn tortillas with oil on both sides and place on parchment lined pan. Top with an additional piece of parchment and another sheet pan to weight down.

Continue preparing pans of tortillas in this manner until all are used. Place pans in oven and bake until tortillas are crisp and golden brown, about 8 minutes. Remove from oven, remove top pan and top parchment, season with sea salt and allow to cool.

Meanwhile, take the ripe Hass Avocados from Mexico and puree them in a food processor with the rice wine vinegar. Remove from processor and place in a bowl. Season to taste with sea salt & freshly ground white pepper. Finely slice white part of scallions, leaving green lengths intact. Add in finely sliced white scallions and finely chopped cilantro to pureed avocado, stirring gently. Place one of the avocado seeds in the bowl of the prepared avocado puree, cover and chill.

In a separate bowl, combine mayonnaise, garlic, sesame oil and Thai chili sauce. Season to taste with Sea Salt and freshly ground white pepper. Place in a squeeze bottle and chill until use.

Place diced tuna in a medium bowl and gently toss with the sesame oil and sweet soy. Cover and chill until use. (Maximum 12 hours.)

Place green scallion lengths on a cutting board. Using a very sharp knife, cut the scallion lengths into very fine lengths of scallion, about 1/16th of an inch wide and 5 inches long. Place lengths in ice water until service.

When ready to serve, remove seed from avocado puree. Mix 3 colors of pepper brunoise. Drain scallion lengths and place on paper towels to dry. Spread 1 1/2 teaspoons of puree on each tostadita and top with a teaspoon or so of diced tuna. Garnish each tostadita with tricolor pepper mix. Squeeze a decorative line of spicy mayonnaise sauce atop each tostadita. Garnish with black sesame seeds and scallion lengths.

Serve and enjoy!!

Serves

2

Ingredients

1 avocado
4 tablespoons salsa
2 veggie burgers
2 whole-grain hamburger buns
3 cups pea pods and baby carrots
4 tablespoons low-fat ranch dressing

Instructions

Mash avocado with salsa. Heat veggie burger in microwave until warm. Put burger on bun and top with mashed avocado mixture. Serve with veggies and dressing.

Serves

8

Ingredients

1 24-oz. jar medium tomato salsa
1 15.5-oz. can pinto beans, drained and rinsed
1 12-oz. pkg. crumbled soy “meat”
2 cups fresh or frozen corn kernels
1 1/2 cups frozen lima beans
1/4 cup chili powder, or to taste
1/2 tsp. hot pepper sauce, or to taste
1/4 tsp. ground black pepper
1 ripe avocado, diced, for garnish
1 cup chopped red onions, for garnish

Instructions

Combine all ingredients except avocado and red onions in 4-qt. slow cooker or large pot.
Cover slow cooker, and cook on low 4 to 6 hours. Or place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours. Season to taste with salt and pepper.
Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.

Serves

6

Ingredients

1 1/2 pounds ground beef, ground pork, bulk pork sausage, uncooked ground turkey or uncooked bulk turkey sausage
2 14-ounce cans reduced-sodium beef broth or chicken broth
1 16-ounce jar chunky salsa
1 15-ounce can black beans, rinsed and drained
1 15-ounce can golden hominy, rinsed and drained
2 cups loose-pack frozen diced hash brown potatoes with onions and peppers
1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped*
2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
Dairy sour cream, chopped avocado and/or shredded cheddar cheese (optional)
Tortilla chips or corn bread (optional)

Instructions

In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3 1/2 to 4 hours.
Top individual servings with sour cream, avocado and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings.

*Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Serves

4

Ingredients

2 large ripe avocados, cut into 1 inch pieces
1 cup all purpose flour
1 egg
1 tablespoon cornstarch
1 cup cold club soda
1/2 cup ice water
pinch of salt
Oil for frying

Instructions

Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water, and salt in a bowl. Mix well. Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy. Remove and serve with your favorite dipping sauce.

2 avocados - peeled, pitted and diced
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice, or to taste
salt to taste
1 clove garlic, peeled
4 (7 inch) pre-baked pizza crust ( or make your own - see below)
1 tbsp olive oil
1 cup chopped cooked chicken breast meat
1 cup cherry tomoatoes, quartered
1 cup shredded Monterey Jack cheese
1 pinch cayenne pepper

1 package active dry yeast
2 tsp sugar
1 1/4 cups warm water
2 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
3 tbsp olive oil
1 tsp salt
12-inch (of 14-inch) deep dish pizza pan (you can also use a heavy duty cake pan)

Preheat your oven’s broiler. If you have a pizza stone, place it in the oven while it preheats.

In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to tast. Cover, and set aside. Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crust for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, and then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper.

Place pizzas on a baking sheet if you do not have a pizza stone. Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

Spinkle yeast and sugar into warm water in small bowl; allow stand until foamy, about 5 minutes. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.

Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes.

Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down dough. On a lighlty floured surface, roll dough to a 13-inch circle. Transfer to an oiled 12- inch pizza pan, folding the excess over to make a small rim.

Serves

4 – 8

Ingredients

1    pound elbow pasta
1-1/2    cups skim milk
3    small garlic cloves
1/4    teaspoon ground nutmeg
1/4     teaspoon chili powder
1    cup flat leaf parsley leaves
2    fully ripened Avocados from Mexico, halved, pitted, peeled and diced (about 2 cups), divided
5    ounces reduced fat sharp cheddar cheese (from 10-ounce package) cut in 1/2-inch cubes
1    tablespoon lime juice
1/2    cup chopped chives

Instructions

In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in a small saucepan, combine milk, garlic, nutmeg and chili powder. Bring to a boil; reduce heat; simmer for 5 minutes. When pasta is almost cooked, place in blender the parsley leaves, 1-1/2 cups of the diced avocado, the cheese, lime juice and hot milk with garlic cloves; whirl until smooth. Drain pasta and return to sauce pot. Pour cheese sauce over pasta; toss to combine. Add chives and remaining 1/2 cup diced avocado; toss gently. Serve hot or at room temperature.

Yields 8 portions (about 8 cups). Preparation and cooking time is about 15 minutes.

Best when served the day of preparation.

variations
Use linguine in place of elbow macaroni and add sautéed bay scallops; use rotini (spiral shape) in place of elbow macaroni and add steamed shrimp; add spring vegetables to basic recipe.

Ingredients

1 bag of tortilla corn chips, preferably Red, White, and Blue corn chips
2 cups of shredded cooked chicken
1 can of Rotel diced tomatoes, drained
1 can of black beans, rinsed and drained
1 ear of white corn, husk removed
2 avocados, diced
1 cup of shredded pepper jack cheese
1 cup barbeque sauce
3 tbsp oil & vinegar dressing
Salt and pepper

Instructions

Preheat oven to 325. Season corn with salt and pepper, wrap in aluminum foil, and place on the grill. Turn frequently until corn is cooked with light grill marks.
Mix drained Rotel with drained black beans in a small saucepan over low heat. Season with salt & pepper. Cut corn off of cob and add into saucepan. Simmer on low heat for 5 minutes. In a small bowl, add the Oil & Vinegar dressing to the barbeque sauces, spoonful by spoonful, to taste. Mixture should be thin and tangy

Assemble the tortilla chips into a low baking dish or cookie sheet and sprinkle the shredded chicken on top. Add the Rotel, black bean, and grilled corn mixture. Drizzle with the barbeque vinaigrette. Cover with shredded pepper jack cheese and diced avocado. Place in oven until cheese has melted. Serve hot and enjoy!

Serves

4 to 6

Ingredients

3 cups fresh Nopales
2 tablespoons crushed oregano
1/3 cup chopped cilantro
1/3 cup thinly sliced scallions
1 cup crumbled Queso Fresco or Cotija
1 sliced Avocado
2 tablespoons olive or vegetable oil (optional)
Squeeze of fresh lime juice (optional)

Instructions

To prepare fresh Nopales, carefully scrape off the thorns with a knife. I recommend wearing garden gloves so as not to get stuck in your fingers. Cut the Nopales first into narrow strips, and then into squares measuring about 1/2 inch. Bring a pot of salted water to boil and add the Nopales. Keep the Nopales at a low boil for 20-25 minutes, until they turn a dark green color. You may have to skim off the viscous juices they exude once or twice during the cooking if the water gets too frothy. Check for tenderness - they should still be slightly firm and not at all mushy. Drain the Nopales and rinse well. Then toss together all the ingredients and season to taste with salt. Garnish with chop cilantro and slices of Avocado.

Serves

4

Ingredients

1 medium avocado
1 green onion, chopped
2 tablespoons bottled mild salsa
1 teaspoon lemon juice
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon salt
2 packages (6.35 ounces each, 4 burgers) refrigerated vegetarian soy burgers
4 sandwich rolls, split
1 large tomato
4 large lettuce leaves
1 cup alfalfa sprouts

Instructions

Preheat broiler if manufacturer directs. Cut avocado lengthwise in half; remove seed and peel. In bowl, mash avocado; stir in green onion, salsa, lemon juice, cilantro, and salt.
Prepare vegetarian soy burgers as labels direct. Meanwhile, toast sandwich rolls and slice tomato.
On 4 dinner plates, arrange lettuce leaves on bottom halves of toasted rolls; top with tomato slices, burgers, and avocado mixture. Replace tops. Serve with alfalfa sprouts.

Serves

4

Ingredients

1/4 cup bottled tomatillo salsa
2 tablespoons chopped avocado
1 tablespoon chopped fresh cilantro
2 (1-ounce) slices white bread
Cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 teaspoons fajita seasoning, divided
1/4 teaspoon salt, divided
1 tablespoon tomato paste
1 pound ground turkey
1 egg white
4 (1 1/2-ounce) whole wheat hamburger buns, toasted

Combine tomatillo salsa, chopped avocado, and cilantro; set aside.
Place bread in a food processor; pulse 10 times or until crumbs measure 1 cup.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell peppers; sauté 5 minutes or until tender. Stir in 1/2 teaspoon fajita seasoning and 1/8 teaspoon salt. Cool.

Combine breadcrumbs, onion mixture, remaining 1 1/2 teaspoons fajita seasoning, remaining 1/8 teaspoon salt, tomato paste, turkey, and egg white in a large bowl. Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Heat pan over medium heat. Recoat pan with cooking spray. Add patties; cook 4 minutes on each side or until done. Place 1 patty on bottom half of each bun. Top each serving with 1 1/2 tablespoons salsa mixture; top with remaining halves of buns.

Per Serving:
Nutritional Information
Calories: 349 (30% from fat)
Fat: 11.5g (sat 3.1g,mono 1g,poly 1.1g)
Protein: 30.4g
Carbohydrate: 34.5g
Fiber: 4.6g
Cholesterol: 71mg
Iron: 2.7mg
Sodium: 876mg
Calcium: 110mg

Serves

4

Ingredients

1/2 pound tomatillos, husked and rinsed
1 small fresh jalapeño, stemmed
1 small garlic clove
4 tablespoons chopped cilantro, divided
1/4 teaspoon ground cumin
Salt
4 tablespoons vegetable oil, divided
1/4 cup heavy cream
1 large or 2 small avocados from Mexico, peeled, pitted and cubed
2 tablespoons chopped red or white onion
2 teaspoons lime juice
4 (4-oz) thin chicken cutlets
4 round or square thin slices ham
1/2 cup all-purpose flour

Instructions

In small pot, cover tomatillos and jalapeño with water; bring to a boil. Lower heat and simmer gently 15-20 minutes or until tomatillos are uniformly khaki-green and soft to the core, without falling apart. In blender, purée tomatillos, jalapeño, garlic, 2 tablespoons cilantro and cumin until smooth; season with salt.  In saucepan, heat 1 tablespoon oil over medium heat until it shimmers. Add tomatillo mixture; fry, stirring, 8-10 minutes or until slightly thickened. Add cream; simmer 2 minutes or until slightly thickened. Season with salt. With fork, mash avocado, onion, remaining cilantro and lime juice; season with salt.

With meat pounder, flatten chicken between sheets of plastic wrap into 1/8-inch-thick, 8- x 5-inch rectangles. Season with salt.  Place a slice of ham in the middle of each rectangle; top with avocado mixture. Fold in short sides of chicken slightly; roll up from long side to enclose filling completely, shaping chicken into a log. Season with salt. Dredge chicken in flour, patting off excess. In 10-inch heavy skillet, heat remaining oil over medium heat until it shimmers. Add chicken; brown on all sides and both ends, about 5 minutes in total or until chicken is just cooked through. Cut in half on a diagonal to expose filling. Divide tomatillo salsa among 4 plates; arrange chicken on top.

Serves

6

Ingredients

3   ounces low-fat cream cheese, softened
1 1/2 tablespoons seeded and finely chopped chipotle in adobo
3 large flour tortillas or wraps (1 each plain, tomato and spinach flavor)
3/4 cup low-fat refried black beans
6 tablespoons pico de gallo salsa
1 1/2 avocados from Mexico, peeled, pitted and diced
3/4 cup cilantro leaves

Instructions

Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

Serves

8

Ingredients

2 pounds Yukon Gold Potatoes  
2 tbsp Chicken Base
6 Cloves of Garlic
2 tbsp Olive Oil
4oz Butter
1 cup Heavy Cream ~ warmed
1 Avocado from Mexico
Kosher Sea Salt and White Pepper to taste

Instructions

Wash potatoes, do not peel.  Fill a large pot with cold water and add chicken base and potatoes.  In a small pan, sauté garlic in olive oil.  Add sautéed garlic to the potatoes.  Cook potatoes until tender, approximately 45 minutes.  Drain potatoes and put them in a large mixing bowl.  Whisk in butter until melted.  Add warmed heavy cream and season with salt and pepper.  Cut avocado in half and remove pit.  Gently fold into potatoes just before serving.  Bon Appetit!     

Serves

Makes 8 avocado halves.

Ingredients

1 pound Skinless Red Snapper Fillets ~ cubed
2 cups Fresh Lime Juice
1 cup Diced Tomato
¼ cup Diced Red Onion
¼ cup Chopped Cilantro
1 Medium Diced Jalapeno
¼ tsp. White Pepper
1 ½ tsp Kosher Sea Salt
½ cup Ketchup
2 oz. Tomato Juice
4 Avocados from Mexico

Instructions

Clean and cube snapper fillets into ¼” pieces and place in a ceramic or glass dish.  Combine snapper with lime juice, mix and cover.  Refrigerate for one hour and stir.  Let sit covered in refrigerator for 3 more hours.  Stir mixture every hour.  Rinse snapper in cold water and drain.  In a large bowl, mix snapper and all remaining ingredients. 

Cut the avocados in half lengthwise and remove pit.  Fill avocado half with the red snapper ceviche.  Enjoy!

2 pounds pork shoulder, fat removed and cut into 2-inch cubes
1 onion
2 garlic cloves
½ lb Mexican chorizo sausages
2 tbsp canola oil
1 onion chopped
2 garlic cloves, chopped

1 pound tomatoes, chopped
2 canned chipotle chiles en adobo (or to taste), chopped
Salt, black pepper and sugar to taste
12 Corn tortillas
1 cup Canola oil
¾ cup cooked black beans, mashed into a paste
2 medium avocados sliced

Instructions

Place the meat in a medium stockpot and add water to cover. Season with salt. Bring to a boil and add onion and garlic. Reduce the heat and simmer until meat is fully cooked. Remove cooked meat, cool down, and shred. Set aside.

Heat oil in a skillet over medium heat. Add chorizo and fry until cooked. Drain on paper towels. In the remaining fat, sauté onion, until translucid. Add garlic and cook for 1 minute. Add tomatoes and cook until soft. Add the drained chorizo and the chipotles. Let the flavors blend, then add the shredded meat and cook for 8 more minutes.  Season with salt, black pepper and sugar to taste.

Fry the tortillas in hot oil until crisp and golden. Spread the bean paste, arrange warmed tinga, and garnish with avocado slices on top.

Pork:
3 tbsp achiote seeds
4 tbsp white vinegar
20 black peppercorns
1 tbsp dried oaxacan oregano or marjoram
8 whole cloves
8 whole allspice
2 tsp cumin seeds
2 pieces Mexican canela (1” each)
4 tsp coriander seeds
3 tsp Salt
5 garlic cloves minced
1½ cup bitter orange juice
(or 1 cup orange juice + ½ cup lime juice)
2 tbsp white vinegar
1 lb. Banana leaves
1 pork rib roast

Garnish:
2 red onions, sliced
3 habanero chiles (or to taste), diced
1½  cups bitter orange juice + 2 tbsp white vinegar
Salt to taste

Instructions

At least 2 hours before cooking, place the achiote seeds in a bowl, and cover with 4 tbsp vinegar.

In a spice grinder grind black pepper, oregano, cloves, allspice, cumin, canela and coriander. Place the achiote seeds, vinegar, all the rest of the spices, garlic, flour, salt and juices in a blender. Make a paste (strain if needed). Marinate the whole pork rack in the paste for at least couple of hours in the refrigerator. Preheat the oven to 300F.

Remove the meat from the marinade. Reserve the marinade. Heat a griddle or skillet with 3 tbsp oil. Sear the meat until golden brown.

Arrange the pork rack on banana leaves in a baking casserole or baking tray. Add the marinade on top, and cover with overlapping banana leaves. Roast the meat for about one hour. Check for doneness (the meat should be very tender and easy to slice). Remove meat from the oven and portion it among the serving plates.

Garnish: Combine all ingredients and let rest for at least 1 hour before serving.

Serves

8 to 10 people

Chicken:
2 (3 ½-pound) whole chickens cut into serving pieces, or 7 pounds chicken parts
12 cups water
2 carrots, peeled and cut into large pieces
1 celery stalk, cut into large pieces
1 small white onion, quartered
2 large parsley or cilantro sprigs
1 bay leaf
1 teaspoon fine salt or 2 teaspoons kosher salt

Pistachio Sauce:
2 poblano chiles (½ pound)
6 tablespoons unhulled sesame seeds
3 tablespoons chile seeds (from any non-smoked dried chile, like ancho or pasilla)
1 cup shelled unsalted roasted pistachios (4½ ounces), loose skins removed
2 small, fresh Serrano chiles, coarsely chopped, including seeds
2 small garlic cloves, peeled
¾ teaspoon fine salt, or 1 ½ teaspoons kosher salt
½ teaspoon aniseed
2 tablespoons mild olive oil or vegetable oil
½ recipe Poached Chicken, including 4 to 5 cups of chicken stock
1 small avocado leaf

Chicken:

Put the chicken pieces in an 8-quart pot with the remaining ingredients. Bring the water to a simmer over high heat, skimming any foam from the surface as necessary. Reduce the heat and simmer until the chicken is just cooked through, about 30 minutes.

Remove the chicken pieces from the stock. When they’re cool enough to handle, remove the skin from the chicken, if desired. Strain the stock into a wide bowl, discarding the vegetables and herbs.

You can keep the chicken in the stock and refrigerate it up to two days. You can also separate the two and keep the stock in the refrigerator for up to five days, or in the freezer for three months. Be sure to let the meat and stock cool uncovered first.

Pistachio Sauce:

Turn 1 or 2 burners on the stove to high and roast the poblano chiles on the racks of the burners (or directly on the element of an electric stove), turning frequently with tongs, until they are blistered and charred all over, 4 to 6 minutes. Put the poblanos in a bowl and cover with a plate to sweat, 15 to 20 minutes.

Rub off the skin from the poblano chiles with a paper towel or your fingers, then cut them open lengthwise. Cut out the seed pods, veins, and stems, and lay the chiles flat. Wipe the chiles clean of seeds, discard the seeds, and tear the chiles into large pieces.

Heat a small heavy skillet over medium heat and toast the sesame seeds and chile seeds, stirring and tossing constantly, until they’re fragrant and a shade darker, about 4 minutes.

Transfer the poblanos and toasted seeds to a blender.  Add the pistachios, serrano chiles, garlic, salt, aniseed, and 2 cups of the chicken stock, and blend until very smooth, about 3 minutes.

Heat the oil in a 4- to 5-quart heavy pot (this will give you enough room to add the chicken later; if you’re making just the sauce, a 3- to 4-quart pot is fine) over medium heat, then add the blended mixture and simmer, stirring frequently, until it has thickened slightly, about 5 minutes. As it’s simmering, swish a little liquid around the blender and add it to the pot.  Reduce the heat to low and simmer the sauce, uncovered (use a splatter screen so the sauce doesn’t make a mess of the stove), stirring frequently, until small pools of oil appear on the surface of the sauce, about 45 minutes.  As the sauce simmers, add more stock, as necessary, to maintain a velvety consistency that thickly coats a wooden spoon, but isn’t gloppy.

Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the avocado leaf, turning it frequently with tongs, until fragrant and lightly browned, 1 to 2 minutes. Crumble the leaf into the blender. Add 1 cup of the sauce, and blend until smooth. Return the mixture to the remaining sauce in the pot and cook for 5 minutes more. Season to taste with additional salt.

Add the chicken to the sauce, reduce the heat to low, and cook until it’s just heated through, 15 to 20 minutes.