Avocado Taco

Avocado Taco

I'm not sure if this was actually a "thing" before I "invented" it, but I came up with the idea myself, so I like to think it is my original recipe (although I'm sure I'm not the first - just don't tell me any different, okay?)

Now that I am going meatless, I have discovered that the next best thing to bacon is avocado. It's like the vegetarian's bacon. What can't you do with it?

So I made up this sandwich/taco so I could eat something almost as good as a real taco. And it is pretty tasty, too.

Enjoy!

Avocado Taco

1 8" flour tortilla (I get southwest flavored ones from the local grocer!)

1/3 to 1/2 avocado, smashed

salt, garlic salt or seasoning salt to taste

2 iceberg or romaine lettuce leaves

Sprouts (I used a spicy mix of radish, broccoli and alfalfa, homegrown)

1 Tbl Pink Vinaigrette dressing (recipe on here)

Spread the avocado across half the tortilla. Place the vegetables and pour a little dressing.

Eat!

You can add a little cilantro, if you like, or some salsa. Dress it up however you want!

You can also add tomato, cucumber, zucchini, olives, corn, onions or jalapeños. Your imagination and taste buds can really go wild!

Egg Substitutes

Use these substitutes for eggs when you don't have any in the house or for those special vegetarians in your life.

For cakes, use #1-7.

For cookies, use #8 or 9.

For muffins, use #1, 3 or 10.

For each egg, sub:

1: 1/3 cup applesauce

2: 1/4 cup applesauce + 1 tsp baking powder

3: 1/2 pureed banana (1/4 cup)

4: 3 Tbl pureed fruit

5: 1 Tbl gelatin + 3 Tbl warm water

6: 1 Tbl white vinegar + 1 Tbl warm water

7: 2 heaped Tbl potato starch

8: 1 Tbl corn starch +2 Tbl water

9: 1/4 cup vegetable oil

10: 1/3 cup cooked pumpkin

Mixes you can also use:

2 Tbl flour + 1/2 tsp oil + 1/2 tsp baking powder + 2 Tbl liquid (water, juice, milk, etc)

or

2 Tbl water + 1 Tbl oil + 1/2 tsp baking powder.

Brown Sugar Muffins

These are a family favorite! Usually I make them plain but sometimes, just to be fancy, I put oats on top and drizzle the baked muffins with maple syrup.

When my husband and I started a vegetarian diet, I tried these with a couple changes to remove the dairy in them. They tasted just the same!

I also add 1/2 cup of white bean puree to make them healthier and give a "sneaky" bit of protein and vitamins to these treats!

Brown Sugar Muffins (substitutions in parentheses)

1/2 cup shortening

1 cup packed brown sugar

1 egg   (1/3 cup applesauce)

1 1/2 cup all-purpose flour (may use wheat flour or gluten-free substitute)

3/4 cup ground oats

1 tsp baking soda

1/2 tsp salt

1 cup milk  (1 cup rice or almond milk)

2 tsp vanilla

Cream together shortening, brown sugar, and egg. (May also add 1/2 cup white bean puree to make it healthier.)

In a separate bowl, sift together flour, oats, baking soda, and salt. Add to creamed mixture.

Add milk and vanilla, stirring until mixed well.

Pour into greased muffin tins. (You can use papers, but this will peel off a lot of the muffin when you take off the paper.)

Bake at 400°F for 18 to 20 minutes. High altitude, about 22 to 24 minutes.

Makes about 12 regular size muffins, 6 large.

Pink Vinaigrette

I love this recipe! Tangy and sweet, it's great on spinach with fresh mozzarella cheese, mandarin oranges or fresh strawberry slices, slivered almonds, bacon bits and red onion slivers.

Pink Vinaigrette

1/2 cup red wine vinegar

1 cup sugar

1/2 tsp salt and pepper

1/2 red onion

2 tsp mustard

1 cup olive oil

Mix all ingredients except oil in a blender.

Add oil and blend until smooth.

Homemade Taco Seasoning

Got this from thehumbledhomemaker.com. She has a lot of great mix recipes that I have used and I love them!

Making your own mixes can certainly be beneficial in many ways. One is that you are getting less of the extra nonsense that they put in already-made mixes like MSG and such. Plus you can get a fresher taste when you mix them yourself. My favorite is that you can adjust each ingredient the way you like it and create your own flavor!


Taco Seasoning

2 tsp chili powder (you can also make this homemade!)
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp onion powder
3/4 tsp garlic powder
1/2 tsp sea salt (or regular salt)
dash cayenne

This makes enough to cover 1 package taco seasoning or 3 Tbl.

For a fresher taste, omit the garlic powder and add fresh chopped garlic when you use the mix!

Super Duper Breakfast Hash

 Okay, the name isn't so great, but this stuff is AMAZING! It's a great breakfast meal but hardy and flavorful enough you can serve it for dinner! And who doesn't like BFD (breakfast for dinner)?

It's easiest to make it in an electric skillet but you can convert it to a pan or even a casserole dish in the oven. I haven't tried it in a crock pot yet but that's definitely a possibility.

Breakfast Hash
Serves 6-8

1 onion, cut up
4 cups hash brown potatoes
1 cup sausage, cooked and crumbled (may use ham, bacon, bacon bits or any other meat you wish)(be sure it is pre-cooked and cut into small pieces)
2-3 eggs, beaten
1 cup shredded colby jack cheese (or your fave!)
Salt and pepper
2 Tbls cooking oil
2 Tbls butter

1. Get your skillet heating up then add oil and butter.
2. Cut up onion and add to skillet. Saute until onion begins to turn opaque.
3. Add hash browns and stir. Turn over every 2-3 minutes.
4. Add meat and mix it all up.
5. When mixture is almost done, add eggs and stir around until eggs are cooked. They should look like little pieces of scrambled egg all mixed in the potatoes.
6. Spread cheese across entire surface of potato mixture and put the lid on the pan. Turn off burner, call your guests, then serve!

Pizza Pockets

Another popular item from our Mi Amor Catering kitchen. These are also very popular at home, since they are easy to heat up and eat when you want a quick snack.

These are a great treat to make ahead and keep on hand for hungry kids or for quick lunches. I make these for my husband to take to work. He just loads a couple in a bag and microwaves them at lunch time.

You can purchase little round sandwich cutters that cut and seal at the same time, but they are pretty small. I recommend using a small bowl to cut around or finding a large biscuit cutter so that the pockets are a little larger.

The recipe involves two parts; the crust and the filling. Well, three parts if you count the Garlic Butter topping.

Pizza Pockets

1. The Crust

2 1/2 to 3 cups flour
1 pkg or 1 Tbls active dry yeast
1 tsp salt
1 cup warm water
2 Tbls oil
1 Tbls sugar

Mix 1 cup of the flour with all other ingredients with beaters. Let rest 10 min.
Mix in the rest of the flour.
Roll out dough on floured surface. Cut into circles.
Transfer to greased pans.
Add filling. Place a second circle on top and seal.
Brush with egg wash and sprinkle lightly with Italian seasoning.
Bake at 425F for 8-10 minutes. Check. Continue baking until tops and sides are turning golden. May take another 5-7 minutes. Remove from oven.
Brush each pocket with Garlic Butter (see recipe below).

2. The Filling

1 jar pre-prepared Spaghetti sauce (like Prego) OR 1 large can tomato sauce, 2 Tbls Italian seasoning, 1 Tbls sugar (to get rid of the bitter taste in the tomato sauce)
1 cup grated cheese (mozzarella or cheddar or cheddar jack)
1 pkg mini pepperoni slices
Additional fillings (optional):
1 can mushroom pieces and stems
1 can olives, chopped
1/2 cup real bacon bits
1 cup ground sausage, cooked

3. Garlic Butter

3 Tbls butter, melted (do not use margarine)
1 Tbls minced garlic

Melt butter in microwave for about 20-30 seconds, until melted.
Stir in garlic and let sit while you make the other items. Quickly heat again in microwave for 10 seconds before brushing on tops of pockets.