Posts Tagged ‘avocado’

I have to say with the warmer days we have been having (at least out here in AZ), I am officially declaring it BBQ season.

The weekends in our have always been about BBQ or Brick Oven cooking. The kids swim, we cook. Fun all around.

Quick shot of our Brick Oven

I have started to crave grilling more and more. Because I am scared to death of our BBQ, I end up settling for indoor mock grilling. The kids don’t enjoy it as much, but I get my fix.

This came out of pure laziness one day. I sooo was not in a cooking mood; and child #2 was extremely emotional (pretty much everyday she is emotional, but this day more than normal). I needed something quick and something she would enjoy. (she is one of the most picky eaters that I know….short little ditty about her….when she orders her pizza it has to be pepperoni pizza with the pepperoni off. Not cheese pizza, that is no good….picky right?)

My daughter loves Ranch. She (like my hubby and son) dip everything in ranch…their burgers, pizza, eggs….everything! (we go thru a lot of it)

So the Italian Ranch Chicken burger was born

I have to say this little guy was delsih! After hovering down one I wanted another, and another, and another. But sadly I only was able to have the one.

These quickly made it back on our menu and will be made many more times.

The only thing I will try adding/changing is the addition of bacon. Nom, Nom, Nom……Sorry I had to close my eyes there a bit to fantasize

I hope you try these and enjoy.

Italian Ranch Chicken Burgers

Makes 4 Burgers

Ingredients

• 4 chicken breast
• 1 bottle (8 oz) Italian Dressing
• 1 pkg (1 oz) Ranch dressing powder
• 4 buns
• 1 avocado, sliced
• 1 cup chopped lettuce
• 4 slices Swiss cheese

Directions

1. In a large (gallon size) Ziploc bag, place chicken, ranch powder and Italian dressing. Seal and shake. Let sit in fridge for 4 hours (best if overnight).
2. Pre-heat grill (I pre-heated my indoor grill to 300). Cook chicken 4-5 min on each side, or until done
3. Take your bun and add cheese to 1 side and sliced avocado to the other. Place cooked chicken on and top with lettuce and other half of bun.
4. Dig in!

When I am not in the mood to cook or get dressed to go get something , I make this.

Spicy Chicken

It is fast to whip up and I pretty much always have what is needed on hand.

Process guacamole

I don’t typically feel bad after eating this either.

Add cheese, because everything taste better with cheese

It is what I eat after I eat this that is bad

Spicy Chicken with Guacamole Dip/Spread

Ingredients

• 4 chicken breast, cubed
• 3 Tbsp olive oil
• 2 tsp salt
• 1 tsp pepper
• 2 tsp chili powder
• 4 tsp cayenne powder
• 1 tsp garlic powder
• 1 tomato, quartered
• 3 avocados (guts only, no skins or seeds )
• 1 Serrano pepper
• 2 colves garlic
• 1 bunch cilantro
• 1 cup Greek Yogurt
• ¼ onion
• ¼ cup cheese, cheddar
• 6 tortillas

Directions

1. In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
2. In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
3. Remove chicken from fridge and sauté in a large pan until done.
4. Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.