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stuffed avocado


Chicken Salad Avocado Boats

I love anything stuffed into an avocado.

Over my 20 years of catering I have made so many types of chicken salad. One of my favorites (I lifted from a tea room and then made better by smoking my own chicken rather than using deli turkey) is a smoked chicken salad that has fresh spinach leaves chopped up and hard boiled eggs along with mayo and chicken that I smoked on the smoker. You would not believe what difference the chicken makes in this salad when it is smoked.

I have done chicken salads with grapes, oranges, some have an Asian flair (which are some of my favorites). Some of my recipes have melted butter and curry added to the dressings, and some even have fried chicken skin as a garnish. I really need to pick out some of my favorites and post them.

It’s nice to have some left over chicken from dinner that you can turn into a whole NEW meal the next day. We are not huge leftover fans in this house. If I freeze leftovers then I can pull out later for a meal; but to eat the same thing later in the week has never gone over that well with us.

What makes the chicken in this recipe so special is that one night my husband cooked a chicken on our rotisserie grill. He picked some fresh herbs out of our herb garden and used some dried ones also. He stuffed them inside the chicken and oiled and rubbed some of the herbs along with a little sugar on the outside and produced a crispy skinned chicken with a tiny bit of sweetness to go along with all the other seasonings. He is turning out to be quite a good cook. My dad would be so proud of his grilling techniques. They use to always compare notes when it came to cooking things on the grill.

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Egg Dishes/ Morning Foods

Fried Avocado with Egg

A new brunch idea.  

Sometimes I wonder if there isn’t something better I can do with my time than sit around and try to think up a new recipe. For years, I have just opened a cookbook or magazine and just prepare the first thing that looked or sounded good.

After all the kids flew the nest, I got lazy and would just throw together something from ingredients I might have in the refrigerator, freezer or pantry. How hard could it be to throw together a stir-fry, not that difficult. Over the last several years, however, I have loved trying to replicate a recipe that I have had in a restaurant or something I have seen on TV.

Sometimes it only takes a glance of food being prepared that gets me to thinking about my take on something I saw.  So, I was watching Top Chef one night and vaguely saw an avocado that was cut in half lengthwise with the peeling left on it and they cracked an egg into the center and then I don’t know what they did with the avocado because I missed that part of the show. I would assume they baked it. All night, I tossed and turned thinking about this egg dish I wanted to make. Isn’t that a ridiculous thing to do over an egg; there must be more important things to toss and turn about.

After an endless night’s sleep, what I came up with was I would half the avocado, cut in 3/4″ slices, dip in flour, egg and then Panko bread crumbs, pan fry it, put on a cookie sheet and crack a small egg into the center and then proceed to bake just to the right doneness so the egg will ooze it’s goodness all over the avocado when pierced with a fork. I’m thinking of a garnish creme fraiche and maybe a little Pico de Gallo would be nice.

Things didn’t turn out exactly as I thought. For one thing small/medium size eggs are no longer available; and I knew the large egg was going to be too big. So I cracked the egg in a dish first and tried to take out some of the egg white. I did one avocado this way, then I poached the other egg. I think the poaching probably worked better because then there is no need to try and bake the egg to the perfect doneness, but it wasn’t as pretty as the first one.  The taste of the fried avocado with the soft cooked egg was great. I fried a flour tortilla to use as a base for the avocado/egg and it was good for sopping up the yolk. Don’t get me started on “sopping” because my husband hates sopping of any kind.  I guess he just does like experiencing those last little bites/dippings/smears of something so delectable on a plate that you just have to grab something and “sop it up). Hey, it’s better than licking your fingers.

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