Avocado Egg Salad

Avocado Egg Salad

Avocado Egg Salad

Makes 4 Sandwiches

 

3 hard boiled eggs, peeled and chopped

1 avocado, peeled, pitted and chopped

1/4 cup minced onion or 1/4 teaspoon onion powder

1 1/2 tablespoon sweet relish

1/2 tablespoon Dijon mustard

2 tablespoon plus 2 teaspoons mayonnaise

Salt and pepper to taste

 

Mix together the chopped eggs and avocado in a medium bowl.

Add the rest of the ingredients listed above and blend well.

Let the salad sit for a few minutes in the refrigerator so the flavors can blend.

Enjoy topped on a fresh garden salad or as a sandwich made with your favorite toppings.

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Broccoli-Cheddar Soup #2

 

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Broccoli-Cheddar Soup #2

Makes about 6 servings

6 TBSP butter, divided

3/4 cup onion, chopped

1 cup carrot, peeled and shredded

5 cups small broccoli florets

2 cups chicken broth or vegetable broth

1/2 tsp onion powder

1/2 tsp garlic powder

pinch of red pepper flakes

 

4 TBSP flour

1 cup milk

1 cup half-and-half or cream

1 cup shredded sharp cheddar cheese

Kosher salt and freshly ground black pepper

 

In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium heat.

Add the onion and carrots to the pan and sauté until tender, about 5-7 minutes.

Stir in the broccoli, chicken broth, onion powder, red pepper flakes, and garlic powder.

Bring the mixture to a boil, and then reduce the heat to a simmer.

As the broccoli simmers, melt the remaining butter in a medium saucepan.

Add the flour and cook 1-2 minutes until golden brown, whisking constantly.

Whisk in the milk and cream and cook until the mixture thickens and bubbles, about 5-7 minutes.

Remove from heat, stir in the cheese until melted, and season with salt and pepper.

Use an immersion blender to puree most of the broccoli mixture (if desired).

Stir the cheese and milk mixture into the broccoli, and cook, stirring occasionally, until heated through.

Slow Cooker Chicken Tetrazzini

 

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Makes 3 servings

3 skinless, boneless chicken breast, cut into pieces

2 tablespoons melted butter

1 (.7 ounce) package dry Italian-style salad dressing mix

2 tablespoons butter

1 small onion, sliced and separated into rings

3 cloves garlic, minced

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup chicken broth

1 (8 ounce) package cream cheese, softened

 

Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.

Cover, and cook on High for 3 hours.

Heat the remaining 2 tablespoons of butter in a large skillet over medium heat.

Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes.

Mix in the cream of chicken soup, chicken broth, and cream cheese.

Pour mixture over the cooked chicken in the slow cooker.

Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.

Serve over pasta with garlic bread

Oven Roasted Potatoes

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Oven Roasted Potatoes

Makes about 2-3 Servings

 

1 Quart Jarred Potatoes

Olive Oil

Adobo

Garlic Salt

Turmeric

Paprika

Thyme

 

Preheat oven to 475 degrees

In a bowl large enough to toss in, add all above ingredients

Toss until well coated

Spread in a single layer on oven pans

Bake in a preheated oven

Using a flat spatula, scrape and flip potatoes about every 10 minutes

Mine were done after 30 minutes

 

You can also use fresh cut potatoes for this.  You will need to add to the cooking time since they are fresh cut.