Mandarin Avocado Salad

I love it when I open the fridge planning to make myself something only to find that my husband has eaten the ingredients I need. And by "love", I mean I want to pull my hair out a little bit. 

{P.S. Did you know that your hair falls out like crazy after you have a baby? I'm talkin' bald spots. Mine is just now starting to grow back, so maybe I'll refrain from the frustrated hair pulling for now.}

But...marriage vows, right? 

This Mandarin Avocado Salad is not something I'd normally think to put together, but I was inspired by a salad that I get at a local spot that serves grilled chicken on a bed of greens with avocado, mandarin oranges, red onion and a citrus vinaigrette. Such a refreshing combo, it's hard for me to choose anything else when I visit.

Though my plans were originally to recreate the salad, my hopes were dashed when I discovered that dear husband had polished off the salad greens and chicken. Oh, well... Lucky for him this works just as well! The creamy avocado, sweet mandarin oranges, juicy tomatoes, salty feta and tangy vinaigrette form a harmonious little dish that works well as an appetizer or a light lunch.

Simple, fresh and summery. 

I guess the husband managed to avoid the doghouse... this time.

Mandarin Avocado Salad

Makes about 2 servings

For Vinaigrette:

2 tablespoons white wine vinegar {I used Colavita Chardonnay Vinegar}

2 tablespoons Orange Olive Oil {or regular olive oil}

1 teaspoon juice/syrup from canned mandarin oranges

1/4 teaspoon salt

Whisk together all ingredients until well combined and emulsified. 

Note: If you don't have orange olive oil, you can use regular and add about 1/2 teaspoon orange zest for orange flavor.

For Salad:

1 large avocado, peeled, pit removed and cubed 

About 1/2 cup canned mandarin oranges, drained

About 1 cup cherry tomatoes, halved

{Optional} Thinly sliced red onion

1/4 cup crumbled feta cheese

1. Place all ingredients except feta cheese in a bowl. Drizzle with citrus vinaigrette and toss gently to coat.

2. Portion out servings and sprinkle with crumbled feta cheese. 

Chilled Tomatillo & Avocado Soup featuring Stonyfield Organic Yogurt

Have you ever had or made chilled soup? I mean, on purpose. Not because you haven't had a hot meal since your first child entered this world.

It's sort of a weird concept to me since, when I think of soup, I think of a big bowl of steamy goodness on a brisk day.

But cold soup is a thing. Like gazpacho and vichyssois.

The same way that a bowl of hot soup warms you from the inside out on a cold day, chilled soup can be a great way to lower your temp internally when the weather is brutal outside. Being a Floridian, this is a vital survival tactic for me, especially these hot summer days when stepping outside means going from cool and collected to a sweaty mess in about 2 seconds flat {sometimes faster}.

Don't get me wrong -- my favorite method of temperature regulation will always be air conditioning, cool Atlantic waters, ice cream, and frosty cocktails. But since I can't hang out at the beach all day every day sipping mojitos between bites of my ice cream cone during the summer {sad, I know}, it's important to have some alternatives.

So, back to chilled soup.

There are lots of great combos that make for good chilled soups -- some are chunky and full of veggies, others are sweet, fruity and tangy. But the version I was going for when I whipped up today's recipe was something smooth and creamy with a vibrant flavor profile.

Want to wake up your taste buds? Give this Chilled Tomatillo and Avocado soup a try. It can't get any easier to make. Roast tomatillos. Blend with the other ingredients. Chill. Eat.

The combination of roasted tomatillos and the splash of lime juice really give it a "HELLO!" kind of zing, while avocado and Stonyfield Organic Yogurt add creaminess to the mix. It's a like a cool fiesta on your tongue. While you're at it, you can also crumble some tortilla chips over the top, like a reverse bowl of chips and dip. I won't tell.

If you're not really into the idea of cold soup {I've yet to convince my husband this is an acceptable thing to eat}, it also makes for an excellent salad dressing or sauce over chicken, shrimp or fish.

Don't put up with feeling sweaty and sticky. Cool down immediately with some chilled soup... and follow it up with a margarita for good measure. ;)

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Chilled Tomatillo & Avocado Soup
Makes 4 servings

10-12 tomatillos, husks removed, rinsed and cut in half
1 small garlic clove, finely minced or grated
1 avocado

1/3 to 1/2 cup Stonyfield Organic Plain Greek Yogurt

Juice of 1/2 a lime

Salt & Pepper to taste

Optional Garnishes: Cilantro, crushed tortilla chips

1. Prepare a baking sheet by lining with foil. Set oven to broil. {500 degrees} Drizzle the lined pan with a bit of olive oil and place tomatillos cut side down, rubbing them lightly to coat with oil. Sprinkle with a pinch of salt and pepper. 

2. Broil tomatillos for about 15-20 minutes, or until they start to look blistered and burnt in places and they are very soft. 

3. Remove from oven and allow to cool until easier to handle. Slide the tomatillo and juices in the pan into a blender. Add garlic, avocado, yogurt and lime juice and blend until smooth.*

4. Taste and adjust seasonings. Pour into a bowl and cover with plastic wrap. Chill for 2 or 3 hours until cold.

Serve chilled with chopped cilantro or crushed tortilla chips on top. 

*If the result is too thick, add a few tablespoons of water to thin to desired consistency. 

Avocado, Bacon & Mango Salad {Guanabana's Copycat}

As you are reading this, I am soaking in as much information as I can {and probably not very much sunshine with the way the weather has been} at the BlogHer Food Conference in Miami. With the conference practically taking place in my own back yard this year, I couldn't turn down the opportunity to meet, greet, mingle and learn from some of my absolute favorite bloggers in the biz.

Just a few of the big names that will be there include Ree Drummond from The Pioneer Woman, David Leibovitz, and Jaden Hair from Steamy Kitchen {remember Jaden from Food Blog Forum last year?}. So yeah, it's kind of a big deal.

Why do bloggers go to conferences? Well, to learn; the world of blogging and social media is ever-changing, gotta stay in the loop! To connect -- it's nice to see one another face to face instead of communicating solely via comment box. To network {hi, work with meeee!}. To have fun. And of course, to EAT!

Since Miami is the host city of the conference this year, I'm feeling a definite craving for light, flavorful dishes with a Latin flair. I'm looking forward to seeing how Miami inspires me this weekend!

Speaking of inspiration, this salad recipe that I'm sharing today is a total knock off of one that is served at Guanabanas Island Restaurant & Bar -- one of the 5 spots I mentioned in "My Hometown Guide" back in March. Steve and I stopped by for a casual evening out last weekend, and I was pleasantly surprised at the deliciousness of this salad! {Though to be completely honest, anything tart, fresh and juicy appeals to me these days -- fruits and veggies galore!}

Anyway, I would never think to combine avocado and mango in a salad, but it works extremely well. The saltiness of the Queso Fresco Dressing with the smoky, crunchiness of the bacon accentuate the creamy avocado and sweet mango like you wouldn't believe -- all atop soft butter lettuce.

Could we get anymore South Florida? I grew up with mangoes and avocados growing in my yard, so I can attest to the fact that these flavors are authentic and representative of the region.

I hate posting salad recipes because, really, how much of a recipe is it when you're just tossing stuff into a bowl? But this one just seemed so fitting for celebrating a weekend in Miami. Now, if you'll excuse me, I've got cocktails mocktails to sip and business cards to hand out. ;)

Enjoy your weekend!

Avocado, Bacon & Mango Salad
Inspired by Guanabanas Island Restaurant & Bar
Serves 3-4 {Or one really hungry pregnant girl}

For Salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb
1 avocado, pitted, peeled & sliced
1 mango, peeled & sliced
4-5 strips bacon, cooked until crisp and chopped
Queso fresco for garnish {if you can't find queso fresco, any salty crumbly cheese should do}

1. Place lettuce in a large serving bowl. Top with avocado and mango.
2. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

For Dressing:

1/2 cup olive oil
1/4 cup rice wine vinegar
3 tablespoons mayonnaise
3 tablespoons queso fresco
Salt to taste

In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

The "BKTA Sandwich" {Bacon, Kale, Tomato & Avocado}

I'm a horrible hypocrite. I posted all about wonderful, healthy recipes last week... and then I go and make this over the weekend.

Pulled chicken. Bourbon barbecue Sauce. Corn on the cob. Honey-cayenne butter. Mac & cheese. Corn bread. A peach-bourbon sweet tea cocktail. All homemade. All delicious. A full-on, Southern-style indoor barbecue. Because it was gloomy and gross out all weekend. And because I was feeding 3 grown men. And because I could.

I also discovered a container of homemade Christmas cookies from my mother-in-law that had somehow crept to the way-back of the refrigerator {aka Siberia}. It was game over. Ok, not really. I ate probably 4 the entire weekend. But still. I thought we had moved on from the Christmas cookies. I was wrong.

Anyway, I'm not making excuses or anything. I believe you should eat what you want when you crave it, moderately. Eating moderately is a lot easier to do when you are eating with a bunch of boys who have the appetites of a pack of lumberjacks. Just a tip for ya.

So, the rest of my weekend was pretty non-eventful. We took down Christmas. {sob.} I organized a bunch of different things that have been bugging me, including my cooking magazine hoard. It's a problem, guys.

It was hard work. Work that is often avoided because it's annoying and no one wants to do it. I was so proud that I finally got around to it, a feat that I must credit to that "New Year, fresh start" feeling that happens at the beginning of every January.

When the last magazine was put in its proper place {I have magazine bins where I organize them by season... sick, I know.} and all my cookbooks were sorted, I was hungry. Probably because I had just spent several hours looking at mouthwatering food photography.

That's when I decided that this would be dinner:

My own creation, the "BKTA Sandwich". Inspired by the classic "BLT", but oh, so much more. My version contains a layer of creamy avocado topped with sauteed kale, juicy tomato, salty bacon and one more layer of avocado for good measure. All of this goodness is nestled between two slices of my favorite multi-grain bread. And topped with an egg because, again, I could.

You know how I know this idea was a success? Because I was sort of sad when I took the last bite and realized it was done.

The individual elements of this sandwich are all considered "healthy", except for the bread, maybe. And the bacon, perhaps. {Unless you're Paleo. Paleo people put bacon on everything and have no qualms about it.} So can we just pretend this is a healthy sandwich and call it a day?

On another note, I debated whether or not I should post a sandwich "recipe" when, in fact, it is more assembly than actual cooking. But in the end, the fact that I had separation anxiety at the end of my meal made it obvious that clearly I needed to share it. So here it is.

I hope your weekend was more relaxing and less cleaning/organizing/vacuuming your Lab's hair from every surface of your house. Regardless, enjoy this sandwich. Yum.

BKTA {Bacon, Kale, Tomato & Avocado} Sandwich with Egg

2 slices natural multi-grain bread, toasted {my favorite is this brand}
1/2 an avocado, sliced
4 slices of a small tomato
2 slices cooked bacon, halved {I use this nitrate-free kind}
2 stems of kale, leaves removed & chopped
1 egg

1. Heat a small amount of olive oil in a small skillet {non-stick if you have one} over medium-high heat. Add chopped kale and saute until tender and slightly wilted. Transfer kale to a bowl.

2. Assemble sandwich: Place one slice of toasted bread on a plate. Top with 3 slices of avocado. Arrange sauteed kale on top. Place tomatoes on top of kale. Lay bacon strips on top of tomatoes. Finally, if you're an avocado-lover like I am, top with 3 more slices of avocado. Place second slice of bread on top. Did I really just tell you how to make a sandwich?? We've reached new lows, folks.

3. Using the same skillet {because we are definitely not using more than one pan to make a stinkin' sandwich}, add about a teaspoon of olive oil and fry your egg. Or not. I'm not going to tell you how to make your egg, everyone likes them differently. I used to love, then hate, then love runny yolks. So yeah. Just make your egg however the spirit moves you. Then put it on top of that gorgeous stack of wonderfulness that's sitting on the plate.

4. I highly suggest you eat/serve this with a fork and knife. Unless you're home alone and the shades are drawn. Then dive in with reckless abandon.

Note: I didn't season the kale, tomato or avocado with anything because 1. I try not to add salt if it isn't really necessary, and 2. Bacon is salty enough. And this is a "healthy" sandwich, remember? So let's keep it that way. But if you really, truly want to, you can add a sprinkle on any of the parts you'd like.

Another note: Among the things I did NOT get accomplished this weekend: Real non-sandwich recipes to share; the recaps of the past five zillion events I've attended that I need to hurry up and finish. Sorry. It'll happen.

Tex-Mex Three Bean Salad with Grilled Corn & Avocado

Do you ever find yourself making the same mistakes over and over again? For example, trying out new recipes or cooking techniques the day or night before {or of} an event that you are expected to show up with something that didn't look like it took an accidental trip through the garbage disposal?

No? Oh. Might just be me.

No matter how many times I find myself up in the wee hours of the morning re-frosting a cake that went awry or putting a whole new batch of something in the oven, it never does stop me from winging a project I've never tried before out of sheer excitement.. {For the record, most times I do redeem myself... at the buzzer.}

Perhaps it's the adrenaline rush of getting things done last minute. {But, for real, couldn't I just go skydiving or something instead?}

Today was no different. For weeks I've been thinking about what I'd make for the 4th of July barbecue we were invited to. I wanted to bring something fun and creative. Something patriotic. Something different!

So I decided to make Red, White, and Blue Jell-O shots. {I know, very College Days, but this group is a particularly boozy enthusiastic bunch.} Easy enough, right?

Not when you get all fancy and try to use a mold with tiny star shapes that are next to impossible to remove said Jell-O from without an X-acto knife and a whole lot of patience.

I have to say, I was a little smug as I poured them into their little molds. They were turning out perfectly. I even remember thinking to myself, "Maybe I'm becoming so proficient in the kitchen that these mishaps will be a thing of the past."

Wishful thinking.

Let's just say, I figured out how to remove them easily, but then went a little too far and ended up with Jell-O soup all over my kitchen counter.

That being said, I will not be sharing that recipe today. {Maybe tomorrow morning... last minute... just my style.}

 For today, I'm going to give you a recipe that you CAN actually make last minute. It's sort of hard to screw up. It's quite tasty. It won't spoil outside on a hot summer day. I'd say that {and the fact that it didn't explode, burn, or spill} makes it a winner.

Go ahead. Make this tonight, or heck, tomorrow morning. We all need a rush from time to time. ;)

Tex-Mex Three Bean Salad with Grilled Corn & Avocado
Ever so slightly adapted from Cooking Light

1 {15 oz.} can pinto beans, rinsed & drained
1 {15 oz.} can kidney beans, rinsed & drained
1 {15 oz.} can black beans, rinsed & drained
1 tablespoon olive oil
1 small white onion, sliced into 1/4 inch thick pieces
1 jalapeno pepper
2 ears of corn, shucked
2-3 roma or plum tomatoes {or about 1 cup cherry tomatoes}, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 avocados, peeled & diced
Salt to taste

In a large bowl, place all drained beans. Set aside.

Lightly coat onion slices, ears of corn, and jalapeno pepper with olive oil. On an outdoor grill {or a grill pan or cast iron skillet on medium-high heat}, grill onions, corn, and jalapeno, turning until lightly charred in places, about 6-8 minutes.

{If you are using a cast iron skillet, which is what I used, you may want to scrape the kernels off the cob before cooking to ensure kernel contact with the pan for better charring.}

Remove from grill {or skillet}.

Scrape kernels from corn cobs. Chop onion. Seed and chop jalapeno. Add to bowl with bean mixture. Add tomatoes, cilantro, lime juice, and salt to taste. Combine well.

Top with diced avocado.

Clean, Green Cooking Machine

How was your weekend? Ours was actually one of the best we've had in a while. We had a really fun, casual date night on Friday at one of our fave local spots {I'm slightly obsessed with their grilled fish sandwiches}, spent the day in the gorgeous sunshine while Steve played in a volleyball tournament on Saturday, and had a lazy Sunday at home {with the brief exception of grocery shopping & making mojitos}.

The hubs in action.

Since I hung out by myself almost all day Saturday while Steve played ball, I got to catch up on some cooking magazines that I've had piling up and am reinvigorated with some new, healthy recipes {and of course, some sweet treats, too.} After last week's cooking slump, I'm more than ready to get back to whipping up some healthy dishes.

Now that March is officially here, I'm sure a whole lot of "green" recipes will be popping up around the internet & cooking blogs to coordinate with St. Patty's Day themes. {I plan on sharing a few myself!} A lot of them will include the addition of food coloring to achieve that verdent hue. But not this recipe...

No artificial colors here. Just pure, fresh avocado, arugula and basil to give this pasta dish that pretty Kermit color. ;)

This Linguine with Avocado & Arugula Pesto has quickly become one of our weekday favorites. It comes together in minutes, and packs a nutritious punch {we've even left out the cheese a few times to healthy it up even more, and didn't miss a thing}.  The no-cook sauce is so creamy and full of flavor that I bet you can get the pickiest of eaters to give it a try... especially if you tell them that the leprechauns lent a hand in making it green!

Linguine with Avocado & Arugula Pesto
via Food Network

1 pound linguine pasta {or your favorite. I used gluten free brown rice linguine}

2 medium avocados, halved, peeled, and seeded

3 cups baby arugula leaves

1 packed cup fresh basil leaves

3 tablespoons fresh lime juice {from 2 large limes}

2 cloves garlic, peeled and smashed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated parmesan

1/2 cup sliced almonds, toasted

Toast almonds - arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 6 to 8 minutes until lightly toasted -OR- toast in a skillet over medium high heat until fragrant and lightly browned. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and reserve about 1 cup of the pasta water.

Using a spoon, scoop out avocado flesh and place in the bowl of a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour pesto in a serving bowl. Add pasta and toss together. Add cheese {optional} and almonds and toss together until coated, adding the pasta water, as needed, to loosen the pesto.