Avocado Fries With Habanero Ketchup
More and more we, the public, are looking towards the Healthy Alternative way of life! That includes, healthy eating! And everyone loves their fries! Well here is a healthy alternative for fries that you and your family will enjoy! Avocado Fries with Habanaro Ketchup!
1 quart oil (for frying)
2 avocados, just beginning to ripen
1 cup flour
1 teaspoon ground cumin
1 teaspoon chili powder
1⁄2 cup milk
1 cup breadcrumbs (Japanese if you can find them)
2 tablespoons olive oil
1 medium chopped onion
4 garlic cloves, minced
1 small habanero pepper
1 large red bell pepper, seeded & chopped
4 roma tomatoes, seeded & chopped
1 bay leaf
1⁄2 teaspoon allspice
1⁄2 teaspoon cinnamon
1⁄4 teaspoon ground cloves
3⁄4 cup cider vinegar
1⁄2 cup packed brown sugar
Prepare ketchup (can be up to 1 day in advance); set aside.
Heat oil in deep fryer to 350 degrees.
Cut avocados in half lengthwise and remove seeds.
Carefully slice each one into 4 wedges and remove skin.
Combine flour, cumin, chili powder, salt and pepper in small bowl.
Whisk eggs and milk together in second bowl.
Dredge avocados in flour, dip into egg mix to coat.
Coat each wedge in breadcrumbs.
Deep-fry until golden brown.
Drain on paper towels.
Serve with Habanero Ketchup (recipe follows).
Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
Add peppers and tomatoes; sauté until peppers are tender.
Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
Add salt to taste, cover and refrigerate.
Keeps 1 week in fridge.
Courtesy of Food.com
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Best Ever BBQ Chicken
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Seriously this Sauce is just amazing! Double the recipe so you have some on the side for dipping, it’s THAT Good!
3 garlic cloves, minced
2 teaspoons butter
1 cup Heinz ketchup or bbq sauce (a must for us)
1⁄4 cup packed brown sugar
1⁄4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1⁄2-3⁄4 tablespoon celery seed
1 tablespoon prepared mustard
1⁄2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)
In a saucepan, saute the garlic in butter until tender.
Add the next 8 ingredients.
Bring to a boil, stirring constantly.
Remove from the heat and set aside.
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
Baste with sauce.
Grill 15 minutes longer or until juices run clear.
Continue basting and turning during the last 15 minutes of cooking.
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Prep time: 15 minutes | Cook Time: 45-60 minutes | Serves: 2
1 large jicama, sliced into fries
1 tablespoon avocado oil
Smoked paprika, to taste
Salt and freshly ground pepper, to taste
Garlic powder, to taste
Optional for serving: Salad or assorted vegetables of choice.
1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.
2.) Toss the fries with the avocado oil and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.
PREP 10 MINS
COOK 15 MINS
SERVINGS 2-4 UNITS
This is a recipe from Joy of Cooking… It’s imperative that you use fresh sprouts, the texture would be way off with the frozen ones.
15 Brussels sprouts, halved lengthwise
1 1â2 tablespoons butter
1 1â2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.
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1 1⁄2 lbs ground beef (I have used half ground beef & half ground pork)
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The French term cordon bleu is translated as “blue ribbon”. According to Wikipedia: Cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. The Cordon Bleu is usually made with veal or chicken, pounded thinly, then wrapped with cheese, and ham! It is then pan-fried or baked to perfection!
Here is a recipe that your whole family will enjoy! Great for those who are on a LCHF diet! Cheers!
Comment when you see my recipes please.
6 skinless, boneless chicken breast halves…
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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