onstantly and breaking up the avocado flesh with a spoon or fork
auce and season to taste with salt and pepper. Chill for
heese.
Mash 2 avocados with a fork; stir in cheese
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
n chicken and brown, then add stock, lime juice, Ro-Tel (with
Preheat broiler.
Mash avocado. Mix in onion and lemon juice. Season. Add basil. Set aside.
Brush bread with oil. Broil bread and tomatoes for 2 mins per side, until bread is crisp.
Top toast with avocado mixture and poached eggs. Serve with tomatoes and olive tapenade. Garnish with extra basil.
350\u00b0F. Toss the chicken lightly in seasoned flour.
Brush chicken with 1 tbsp oil. Sprinkle with fennel to coat. Set aside
nion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize
n half the oil. Place chicken in a shallow glass bowl
Toast your bread.
Mash your half avocado and spread on bread, it will be a thick layer.
Drizzle your avocado toast with olive oil, about 2 teaspooons worth.
Sprinkle a pinch or three on za'atar on the avocado, how much you use is up to your taste-start small you can always add more.
Sprinkle toast with a pinch of fleur de sel, crushing it between your fingers as your sprinkle it over your toast.
Eat!
stirring, 1 min. Stir in chicken stock and tomatoes. Bring to
ins, until fragrant.
Stir chicken into paste. Cook for 4
Remove chicken meat from bones and shoured or slice.
Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add coleslaw mix and stir to coat. Transfer to a shallow serving dish and top with chicken.
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, combine parsley, basil, almonds, garlic, stock, and lemon peel and juice in a food processor and process until finely chopped.
Add to warm pasta. Toss with chicken to combine. Season to taste and serve.
Place chicken drumsticks in a large Dutch
Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat.
Add garlic, onion, and chiles and saute for 5 minutes.
Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.
Serve with cornbread, if desired.
nd pepper. Cover.
Pound chicken to 1/2-inch thickness
steamer or a saucepan with a rack in the bottom
minutes.
Season chicken thighs with salt. Place chicken skin-side down