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Homemade Avocado Vinaigrette

Homemade Avocado Vinaigrette

Homemade Avocado Vinaigrette

Prep Time: 5 minutes

Yield: 2 cups

Homemade Avocado Vinaigrette

Homemade Avocado Vinaigrette - This vinaigrette is just shows my love for avocados year around.

Ingredients

  • 1 large ripe avocado
  • 1 jalapeno, chopped and seed removed
  • ½ cup olive oil
  • ¼ cup green tomatillo salsa, mild
  • ¼ cup honey
  • ? cup cilantro
  • 1 stalk green onion, chopped
  • 1 teaspoon minced garlic
  • ¼ cup water
  • ¼ teaspoon Tajin Classico Seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Add all ingredients (except olive oil and water) to a blender and blend on low speed.
  2. While blender is running slowly pour in olive oil.
  3. While blender is still running, add in enough water until the vinaigrette reaches your preferred consistency. Start with ¼ cup increments.
  4. Serve or store in airtight container.
  5. Note:
  6. Once all ingredients are added, you may need to pulse or increase speed of blender to make sure all the avocado is broken down.
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Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados – these tasty avocados are packed with Italian chicken sausage, quinoa, roasted red bell peppers and parmesan cheese. This is one of 5 recipes in my avocado week recipe round up. Check out more delicious avocado recipes below.

AVOCADO  … QUINOA … avocado and quinoa … need I say more? I have to admit this was a total pantry raid recipe. While scouring my cupboards I pulled out what I had and came up with this amazing version of a stuffed avocado.

I used Italian chicken sausage but you could use whatever your little heart desires. If you love mediterranean flavors this is a recipe is sure to satisfy your cravings and fill you up.

4 More Avocado Recipes

Italian Sausage & Quinoa Stuffed Avocados

Cook Time: 30 minutes

Serving Size: 4

Italian Sausage & Quinoa Stuffed Avocados

Italian Sausage & Quinoa Stuffed Avocados - I love avocados and this is a real treat.

Ingredients

  • 2 ripe avocados
  • 2 sweet Jeannie-O sweet Italian Turkey sausages, de-cased
  • ½ cup quinoa
  • ¼ cup marinated sundried tomatoes, chopped
  • ¼ cup marinated artichoke hearts, chopped
  • ¼ cup crumbled feta cheese
  • ¼ freshly grated or shaved parmesan
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder

Instructions

  1. Preheat oven 375 degrees.
  2. Cook quinoa according to packaged instructions. ((I prepared my quinoa by bringing 1 cup of water and ½ cup of quinoa to a boil in a medium saucepan. Then, I reduce the heat to low, covered and simmered until it was tender and most of the liquid has been absorbed, 15 to 20 minutes. Finally I added the salt, pepper and garlic powder and fluffed with a fork.)
  3. Cut the sausages lengthwise down the center. There should be an outer casing or lining that you can easily remove. Add the meat to a skillet on medium high and brown.
  4. Slice avocados lengthwise and remove the pit. Using a spoon, cut an internal perimeter in the avocado halve, leaving some of the flesh attached to the skin. Scoop out the center perimeter and chop. Set the hallowed shells to the side.
  5. In a large bowl combine quinoa, sausage, sundried tomatoes, artichoke hearts, feta and stir until complete mixed. Lightly toss in the chopped avocado, tossing gently if you want them to maintain their shape. Scoop the mixture into the hallowed shells and sprinkle parmesan across the top.
  6. Place in oven to allow cheese to melt, approximately 10 minutes. Serve warm.
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Avocado Green Curry & Sweet Basil Shrimp

Avocado Green Curry & Sweet Basil Shrimp

Avocado Green Curry with Sweet Basil Shrimp – this recipe is a crowd favorite because of the sweet and spicy flavors with each delectable bite. This is 1 of 5 recipes from my Avocado Week recipe round up. Check out more delicious avocado recipes below.

If the best of Mexican food and Thai Food had a baby it would probably look something like this. This was actually inspired by a restaurant I used to go to in San Diego that served an Avocado Green Curry. I remember seeing the dish on the menu and thinking I must have died and gone to heaven.  After the first time I tried it I was hooked. Every time I went to the restaurant I ordered the same thing from  that day on.

So when I had the grand idea to do an avocado recipe round-up, figuring out how to develop this recipe was at the very top of my list. And it definitely hasn’t disappointed. I could live in this bowl, swim in it every day of summer, bathe in it every night. It’s that good.

Avocado Green Curry & Sweet Basil Mint Shrimp

Cook Time: 25 minutes

Serving Size: 2 servings

Avocado Green Curry & Sweet Basil Mint Shrimp

Avocado Green Curry with Sweet Basil Shrimp – this recipe is a crowd favorite because of the sweet and spicy flavors with each delectable bite.

Ingredients

    Avocado Green Curry
  • 1 large ripe avocado, divided in half
  • 1 (15oz) can coconut milk
  • 1 cup chopped asparagus
  • ¾ cup chopped green bell pepper
  • ? cup cilantro leaves
  • 3 tablespoons of green curry paste
  • 2½ tablespoons honey
  • 1 tablespoon minced garlic
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Sweet Mint Basil Shrimp Ingredients
  • ½ pound of shrimp, de-shelled and deveined
  • ½ cup basil leaves
  • ¼ cup mint
  • ¼ cup honey
  • ¼ cup cilantro leaves
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 2 green onion stalks
  • 1 teaspoon vegetable oil
  • Salt to taste
  • Optional garnish:
  • sliced jalapeno
  • sliced red onion
  • cilantro leaves
  • lime wedges

Instructions

    To Make Curry
  1. Cut the avocado in half and remove from skin. In the food processor combine coconut milk, ½ of the avocado, curry paste, honey, garlic, fish sauce and blend until smooth. Add in cilantro and blend until fine. Set the curry sauce aside.
  2. On medium high heat in large pan, add in asparagus and green bell pepper and saute for 3- 5 minutes until the vegetables start to get tender but are still crisp. Sprinkle salt, pepper and lime juice over the top of the vegetables.
  3. Add in the curry sauce to the pan and bring to a light simmer, then reduce to low heat. Chop the second half of the avocado into chunks and stir them into the curry.
  4. To make Sweet Basil Mint Shrimp
  5. Put all the herbs and vegetables in a food processor (reserving only the honey and onion powder to be added at the end). Pulse ingredients until they are finely minced. Remove the blade and add in honey and onion powder and stir until mixed in and a paste is formed.
  6. Brush the basil mint paste on each side of the shrimp and make sure that the herbs stick to the sides.
  7. Heat up oil on high in a separate saute pan. Once hot, add in shrimp cooking for about 1½ minutes on side 1 and 1 minute on side 2. Remove from heat, place on paper towel and sprinkle with salt.
  8. To combine
  9. Scoop curry into a bowl and place shrimp on top. And serve warm. You can also garnish with sliced jalapeno, sliced red onion, cilantro leaves, lime wedges and/or additional chopped avocado.
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4 More Avocado Recipes

Nacho Cheesy Enchiladas with Avocado Cream Sauce

Nacho Cheesy Enchiladas with Avocado Cream Sauce

[RECIPE]

So I thought its only fitting to kick off the first food feature on the blog with the recipe that started it all, formerly known as, “Meiko’s Bomb Enchiladas”. Why I named it this? I don’t really remember. I’m part time corny, part time cool. This must have been an off day. Nonetheless, this dish is definitely one of the favorites.

If I had my way now I would name them, “Extra Cheesily Confused” Enchiladas. Easily confused, cheesily confused … did you catch that? Yes, still being corny. But as an online entrepreneur you have to consider SEO and common search topics when naming posts… blah blah blah. Any who, that name is my pick because when I developed the recipe I couldn’t decide if I wanted green or red enchilada sauce so I mixed them both. I didn’t know if I wanted beef or chicken enchiladas, so I mixed both meats. I think it represents a common life philosophy that many of my male friends live by … why choose when you can have them both… oops did I say that?

As I mentioned in my last post, this video was a result of a video editing assignment. Since you are actually reading this I thought you probably deserve a good hearty laugh today so I will humor you with a link to my original class video assignment. I am blushing in real life while watching that video. It is so embarrassing and I have so many questions for my younger self.

  • 1.     How were you so darn skinny?
  • 2.     Why are you talking so fast? You look like you are afraid of getting caught.
  • 3.     Why do you have an animated video thot avatar of yourself in the beginning of this video? Why did you think that was appropriate for class?
  • 4.     Breath, girl breath
  • 5.     Why are you yelling?
  • 6.     Why are you cooking in the dark?
  • 7.     Who told you that dance move at the end was cute???

So, so many questions!!! But as I said in my last post, I played this video and shared the enchiladas with my classmates for an assignment. Even thought the video needs help, the enchiladas got rave reviews and that is what started it all. J

Back to what’s important, the recipe,  I love this dish because it is so flexible.  Now take a stroll with me for a second and think about all the times you’ve had a dinner party and had to consider options for guests with different food restrictions. Its often a hassle to make special dish for one or two people. What’s great about the enchiladas are that they’re individually wrapped,  you can easily make several variations depending on the guests you plan to serve.

Something important to note is that tortillas you use make a difference. I am a loyal user of Maria and RicardoHandmade tortillas. I found them by chance at my local Whole Foods Grocery store and I have been hooked ever since. I am merely mentioning this detail because I have tried others and I think its makes a difference in the dish if the tortilla quality is poor. This is by no means a sponsored post so I am given my brand specifics for free. When selecting tortillas for any dish I would just recommend that the brand that you by says handmade. I have also found success with La Tortilla Factory brand which I think is available in most grocery stores.

What makes this enchilada version stand out above all the rest is the generous addition of nacho cheese which adds so much flavor to the dish. The recipe has evolved since inception with the addition of my avocado cream sauce that just adds to the richness of the dish and complements to enchilada sauce to perfection. I’ve prepared this dish for myself, I’ve brought it to company potlucks, baby showers, dinner parties, you name it. Its been a winner for me and I’m certain it will be a winner for you too. Give this recipe a try and tag #meikoandthedish with your post. Thoughts on this post? Engage and Enjoy!

Nacho Cheesy Enchiladas with Avocado Cream Sauce

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 12

Nacho Cheesy Enchiladas with Avocado Cream Sauce

Nacho Cheesy Enchiladas with Avocado Cream Sauce- This will be your top 3 favorite enchilada all time.

Ingredients

  • 1 Rotisserie Chicken (bones removed and meat chopped)
  • 1lb ground beef (browned and drained)
  • 1 (15oz) can green enchilada sauce
  • 1 (15oz) can red enchilada sauce
  • 1 (15oz) can nacho cheese
  • 1 (4oz) can chopped jalapeños
  • ½ cup shredded white cheese (mozzarella or pepper jack)
  • ¼ cup of Mexican crema (or substitute sour cream)
  • ¼ large avocado
  • 2 tablespoons of lemon juice
  • Salt and Pepper to taste
  • Optional Garnish: cilantro, green onion

Instructions

  1. Preheat oven to 375°F.
  2. In a large pan, mix cooked chicken, beef, nacho cheese, and chopped jalapeños on medium low heat and stir. Once mixed, turn heat down to low.
  3. In a separate bowl, mix green and red enchilada sauces together. Separate 1 ½ cups of the sauce mixture to make the avocado cream sauce.
  4. Pour just enough of the green/red enchilada sauce mixture to coat the bottom of your baking dish then set aside. NOTE: There should only be enough to coat the bottom of the dish and minimal excess sauce otherwise your enchiladas will end up too soggy.
  5. In a blender add in the 1 ½ cups of the green/red enchilada sauce mixture along with the crema, lemon juice, and avocado and blend until smooth. Add salt and pepper to your liking.
  6. Take your tortillas and warm them in the microwave for approximately 10-15 seconds. This will make the tortillas more flexible for folding.
  7. Use tortillas to build each enchilada inside the baking dish. Put two large tablespoons of the meat mixture inside each tortilla and fold close. Generously, brush on the red/green enchilada sauce on the entire tortilla to help seal it shut.
  8. Once all of the enchiladas have been stuffed and sealed, pour the avocado cream sauce over the top. For presentation, try to stay predominately in the center of the enchiladas although it is ok if you do not.
  9. Spread shredded cheese across the top of the enchiladas and put in the oven for approximately 10-15 minutes (or until the cheese is melted).
  10. Serve warm.
  11. OPTIONAL GARNISH: chopped green onion, red onion, cilantro and/or avocado
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Loaded Monster Carne Asada Nachos

Loaded Monster Carne Asada Nachos

Have you been tasked with bringing a dish to the Super Bowl Party? Need something that doesn’t require too much fuss but you want it to taste great? Well these aren’t you ordinary nachos my friend. Tortilla chips, steak fries, cheese, guacamole and tender, juicy flavorful carne asada …. “over the top” doesn’t begin to describe the amazingness of this crowd pleaser.

Yes  it’s over the top but everything about the Super Bowl is over the top. This is the time that you bring out the big guns. This, let me remind you, is the showcase show down of showcase show downs. And the star is the meat.

This marinade is mainly comprised of soy sauce and orange juice and dang near punches you in the face with flavor. I recommend marinating it at least three hours but no longer than twelve hours.  This carne asada almost didn’t make it this this blog. I couldn’t stop eating and neither will you.

The game changer here is the addition of steak fries, YYYAAAASSSS honey. These nachos are what dreams are made of which is why they have earned the name “MONSTER”.

Layer on the chips, the fries, the beans, the cheese, the meat and bake. Then add “le flair”,  the guac, the crema and my rustic pico de gallo. Be careful here because all pico de gallo’s aren’t created equally, this guy is spicy, I mean really spicy. If you can’t handle the heat, make sure to remove the jalepeno seeds or use a store bought mild pico de gallo or salsa.

Once you set these out they won’t be around for long. So make sure you make yourself a plate first. Enjoy and subscribe to my mailing list for more delectable recipes.

Loaded Monster Carne Asada Nachos

Prep Time: 3 hours

Cook Time: 30 minutes

Total Time: 3 hours, 30 minutes

Serving Size: 6-8

Loaded Monster Carne Asada Nachos

Loaded Monster Carne Asada Nachos- Are the ultimate game day appetizer - loads of cheese, marinated tender steak, pico de gallo, guacamole and more! Eat 'em while their hot and make another batch for the second half!

Ingredients

  • *Marinade
  • ¾ cups orange juice
  • ? cup lime juice
  • 5 garlic cloves, minced
  • ? cup soy
  • 2 teaspoons kosher salt
  • 1 fajita seasoning packet
  • 2 tablespoons brown sugar
  • 2 lbs skirt steak
  • *Nachos
  • 1 bag tortilla chips
  • 1 bags steak fries, cooked
  • 1 (16oz) can black beans, drained
  • 2½ cups freshly shredded cheddar cheese
  • 2 tablespoons taco seasoning
  • ¼ cup Mexican crema or sour cream
  • 3 large avocados, chopped and mashed

Instructions

  1. *Marinade
  2. Add all of the other marinade ingredients (before you add the meat) into a large ziplock bag and shake well. Put meat in the bag and massage meat making sure that the marinade gets over all the meat. Refrigerate for 3 - 8 hours.
  3. *Nachos
  4. Cook/bake steak fries per instructions.
  5. Brown the skirt steak in large skillet on high, cooking each side anywhere from 30 seconds to 1 minute. Remove meat from skillet and let it rest. Once cooled, thinly slice the meat against the grain.
  6. Preheat oven 425 degrees. On a rimmed 9-by-13-inch baking sheet, evenly spread out tortilla chips, top with an even layer of steak fries and sprinkle across with taco seasoning. Add a layer of shredded cheese, and evenly spread out black beans, followed by the sliced meat and one more heaping layer of cheese. Bake until grated cheese is completely melted, about 7-10 minutes.
  7. Top with avocado, pico de gallo and drizzle all over with crema. Serve right away.
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