Category Archives: avocado

Spice Rubbed Steak w/ Avocado-Grapefruit Salsa

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This meal lets you dress up an ordinary steak with a bit of spice and seasonal fruit.  I love the marbling in rib eye steaks but you can use whichever cut of meat you prefer.  The spice rub give the meat a little extra kick while the grapefruit and avocado put a new spin on a typical salsa.  Serve alongside a baked potato and you have a complete meal in less than half an hour.  Now that is the perfect way to end your work week.


2 rib eye steaks

For the steak rub:

2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon coriander

  • Combine all of the ingredients in a small bowl.
  • Evenly divide the spice rub amongst both sides of the two steaks.  Use your fingers to massage the spice into the meat.
  • Allow to sit for 10 minutes before grilling.
  • Lightly grease a grill with cooking spray.  Pre-heat the grill to medium-high heat.
  • Place the steaks in the center of the grill and cook for approximately 9 minutes (for medium-rare) to desired level of doneness flipping every two to three minutes.  The amount of grilling time will depend upon the thickness of the meat and your personal preferences.

For the salsa:

1 red grapefruit, peeled and sectioned with membranes removed, cut into bite sized pieces

1 ripe Haas avocado, peeled and cut into bite sized chunks

1 chili pepper, seeded and minced

2 tablespoons minced red onion

1 tablespoon minced fresh parsley

1 tablespoon minced fresh mint

Juice of 1 lime

  • Combine all of the ingredients in a medium sized bowl.
  • Serve along side the grilled steak.

Serves 2


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A party isn’t a party unless there is guacamole on the table. Or at least that is how I feel. But then again, I love all things avocado. There is something about guacamole that everyone seems to love. It is simultaneously smooth yet chunky, spicy yet mellow and takes corn tortilla chips from ordinary to extraordinary. And guacamole is versatile. Sure it is a natural pairing for chips but I also love to use it as a dip for fresh vegetables and smeared on top of a cheeseburger. I’ve also been known to eat it as is by the spoonful. Yes, I like it that much and judging by the speed at which it disappears when I make it, others agree.

The key to a good guacamole is ripe avocados. You want your avocado to be soft yet not mushing. Peeling a perfectly ripe avocado can be a messy endeavor. To make the process easier, I like to split the avocado in half lengthwise and pop out the pit. Holding each half in the palm of my hand I score the flesh through to the skin in a grid pattern. Holding the avocado over a bowl, simply invert the skin and use a fork or spoon to scrape out the flesh. And here’s an added tip: if you don’t plan on serving the guacamole right away, and it tastes best if it sits for at least half an hour, place the avocado pits directly into the dip and cover with plastic wrap until ready to use. The pits will keep the avocados from turning brown.


3 ripe avocados, cut into chunks as described above

1 small shallot, minced

2 cloves garlic, minced

1 chili pepper, seeded and minced

Juice of 1 lime

1/3 cup finely minced cilantro

1/2 teaspoon cumin powder

Salt & pepper

  • Place the avocado in a large mixing bowl and mash with a fork until it is slightly chunky or has reached a consistency you prefer.
  • Add the shallot, garlic, chili pepper, lime juice, cilantro and cumin powder. Stir well and season with salt and pepper.
  • Add the avocado pits to the guacamole, cover tightly with plastic warp and refrigerate.
  • When ready to serve, remove the pits, taste and adjust the seasonings if needed.

Yields: 2 cups

Avocado Skillet Chicken


With our busy schedules, weeknight dinners need to be fast. From refrigerator to table and yes even clean up, during the week I don’t have a lot of time to fuss over preparations. There are bonus points for dishes that are truly delicious and loved by everyone in the family. And as the cook and pan washer it is even better when the entire meal can be cooked in a single pan. And that is why this super fast and tasty dish from Cooking Light has quickly become an all around family favorite.

Preparation is fast and when I use my cast iron skillet cooking and clean up is a breeze. The chicken is seared on the outside then it finishes cooking in the oven ensuring that the meat is juicy and flavorful. And my family loves spicy flavors so the peppers and cilantro are palate pleasers. You can adjust these seasonings to satisfy your own palates. Any way you cook it, this is a delicious midweek keeper.


1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon ground ancho chile powder
Cooking spray
2 small ripe avocados, halved and pitted
1/4 teaspoon sugar
2 medium red onions, peeled and cut into 1/4-inch-thick rings
4 green onions, trimmed
1 poblano pepper, sliced
3 tablespoons fresh lime juice
1 tablespoon lower-sodium soy sauce
1/3 cup reduced-fat sour cream
2 to 3 tablespoons water
8 cilantro sprigs
4 lime wedges
1 teaspoon smoked paprika
  • Preheat oven to 450°.
  • Heat a large cast-iron skillet over medium-high heat.
  • Add the oil to pan, swirling to coat.
  • Sprinkle the chicken with 1/4 teaspoon salt, the black pepper, and the chili powder.
  • Add the chicken to pan; cook 4 minutes. Turn the chicken over; cook 1 minute. Remove chicken from pan.
  •  Coat pan with cooking spray and increase the heat to high.
  • Sprinkle the avocados with the sugar.
  • Add the avocados to the pan, placing them cut side down. Cook for 2 minutes or until charred. Remove avocados from pan.
  • Re-coat pan with cooking spray. Add the red onions; cook 3 minutes or until charred. Turn the red onions; add green onions and poblano, cooking for an additional  3 minutes.
  • Separate the red onions into rings and toss with green onions and poblano.
  • Stir in the lime juice and the soy sauce.
  • Return the chicken and the avocado to the pan, nestling it between the onion mixture.
  • Place the pan in oven and bake for 7 minutes or until chicken is done.
  • While the chicken is cooking, combine sour cream and water in a small bowl until thinned to a saucy consistency.
  • Drizzle sour cream mixture over chicken and avocados.
  • Garnish with the cilantro and lime wedges as well as the remaining salt and paprika.

Serves 4

Chipotle Beef & Corn Salad

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Salads make a great summer dinner but for me, they must be satisfying to eat and keep me full (so I don’t get the post-dinner munchies). We grill a lot in our household and most grilling nights I will throw an extra steak (or other protein) on the grill so I can turn it into a dinner salad for the next night. That makes the next night’s dinner even easier.

So here’s a spicy and satisfying dinner salad that I adapted from Williams Sonoma that fits the bill to a tee. The steak is mildly seasoned yet completely satisfying; you can serve it either hot off of the grill or cold. The lime juice makes the corn salsa tangy and the avocados temper the entire dish. Be forewarned: the chipolte dressing is smoky and spicy with quite a bit of heat so a little goes a long way. Of course, I love to pile the dressing on since in my mind there is rarely such a thing as too much heat.


1 flank steak, about 1 1/4 pounds

1 teaspoon adobo seasoning

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

1/4 cup canned chipolte chiles in adobo sauce

Juice of 2 limes

1 tablespoon white wine vinegar

1 large garlic clove, minced

1 tablespoon water

2 ears of corn, kernels removed

1 orange bell pepper, diced

1 green bell pepper, diced

6 radishes, diced

12 cherry tomatoes, halved

1/4 cup cilantro, minced

1 avocado, peeled, pitted and cubed

2 heads romaine lettuce, torn into bite sized pieces

  • Place the steak on a plate and sprinkle the adobo seasoning, salt and pepper on both sides of the meat. Allow to sit for 30 minutes.
  • Pre-heat a grill to medium-high heat.
  • Place the meat on the grill and cook for 6-8 minutes per side or until the meat is cooked to your desired level of doneness.
  • Remove the steak from the grill and allow to sit for 10 minutes. Slice the meat into 1/2 inch slices against the grain.
  • To make the dressing, combine the chipolte chiles, the olive oil, juice of 1 lime, vinegar, garlic and water into a small bowl. Using a stick blender, puree until smooth. Set aside.
  • In a medium-sized bowl, combine the corn, orange and green peppers, radishes and tomatoes.
  • Squeeze the juice from the remaining lime over the corn mixture, add the cilantro and stir well.
  • Divide the lettuce amongst four plates. Place 3 slices of steak on top of each pile of lettuce. Add a scoop of the salsa.
  • Divide the avocado amongst the plates then drizzle the salad with the chipolte dressing.
  • Serve immediately.

Serves 4

Crispy Chicken w/ Avocado-Berry Salsa


Its strawberry season here in Belgium and I’m loving it. Thanks to globalization it is now possible to find fresh strawberries year around but nothing tastes better than a fresh local berry. Belgian strawberries are slightly smaller than their imported counterparts and when ripe, are a deeper red color. They are also sweeter. I buy them every chance I can get and they are so good it is hard to make it home with them. But when I do, I try to incorporate them into as many dishes as I can.

This fruit salsa is refreshing and flavorful and is the perfect topping for cripsy panko coated chicken breasts. Of course the strawberries play a leading role in the salsa but I’ve also added avocado, blueberries and pineapple to the mix. Be sure that your avocado is ripe and use whatever fresh fruits you have available. The jalapeno and the cilantro add a bit of heat and spice to the sweetness of the fruits. Regular breadcrumbs may be substituted for the panko but using the later will result in crispier chicken.


1 ripe avocado, diced

1 cup strawberries, diced

3/4 cup fresh blueberries

1/2 cup fresh pineapple, diced

Juice of 1 lime

1 jalapeno, seeded and minced

1/4 cup cilantro, minced

1/2 teaspoon salt

2 tablespoons olive oll, divided

4 boneless, skinless chicken breasts, pounded thin

1/4 cup flour seasoned with salt and pepper

2 eggs, beaten with 1 tablespoon of water

1 cup panko crumbs

  • To make the salsa, combined the avocado, fruits, lime juice, jalapeno and cilantro in a small bowl.
  • Sprinkle with the salt, toss well and allow to sit while you make the chicken.
  • Heat 1 tablespoon of the oil in a large skillet set over medium-high heat.
  • Place the seasoned flour in a shallow dish, the egg mixture in another dish and the panko crumbs in a third dish.
  • Dredge the chicken first in the flour mixture followed by the egg mixture and finally the panko crumbs, ensuring that all sides of the chicken are covered with all of the mixtures.
  • Place two of the chicken breasts in the hot skillet and saute until crispy and browned, about 4 minutes.
  • Flip the chicken over and cook for an addition 3 to 4 minutes or until the chicken is cooked through. The length of cooking time will depend upon the thickness of the breasts.
  • Add the remaining oil to the skillet and once it is hot, cook the remaining chicken breasts.
  • Serve immediately topped with the avocado-berry salsa.

Serves 4

Broiled Avocados


I love avocados. A perfectly ripe avocado melts in your mouth when eaten in its natural state, adds cool texture to a sandwich or salad, and creates the perfect guacamole.  As an added bonus a serving of avocado fulfills one of your daily fruit and vegetable requirements and provides a healthy dose of good fats (which is a nice change after all of the bacon that has been creeping its way into my cooking lately.  Inspired by a recipe I found on Morsels and Musings, I set about creating my own version of a broiled avocado.

We ate the avocados as a side dish with dinner but they could easily be served as a part of a buffet table or as an appetizer, or even a late night snack.  I’m thinking they would make a nice first course when paired with a cup of chilled gazpacho soup and a handful of homemade tortilla chips.


1 avocado, sliced in half lengthwise with pit removed

1 lime, juiced, plus more for garnish

1 tablespoon minced red onion

1 tablespoon minced fresh jalapeno peppers

1 tablespoon tabasco sauce

1/4 cup finely grated pepper jack cheese

Sea Salt and freshly ground black pepper to taste

  • Pre-heat the broiler.  Line a baking tray with parchment paper.
  • Score the insides of the avocado halves and place on the prepared baking tray.
  • Squeeze the lime juice over each half, add the tabasco sauce, and sprinkle with the cheese. Top with the minced onions and jalapeno and a healthy dose of sea salt and freshly ground pepper.
  • Place under the broiler and cook for 5 minutes or until the cheese is brown and melted.
  • Remove from oven, let cool for one minute then serve with additional lime juice if desired.

Mexican Shrimp Cocktail

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This isn’t your grandma’s shrimp cocktail. Instead it is a fun twist with a spicy tomato sauce reminiscent of a chunky gazpacho. When paired with plump shrimp you will find yourself (and perhaps your guests) asking whether it is a shrimp cocktail or a shrimp gazpacho. Or maybe it is a little bit of both. Regardless of what you call it, if you are a fan of shrimp and like a bit of spice, it is good.

This recipe is inspired from one found on the Simply Recipes blog. If fresh tomatoes are in season, do use those but if they aren’t use good quality canned ones. I’ve done it both ways and both are good but there really isn’t any beating the flavor and texture of fresh tomatoes. You could serve this dish in traditional shrimp cocktail style as a first course or you could even serve it as the meal itself. Simply pair it with bread–corn bread would be particularly good.

So why not add these shrimp to your Cinco de Mayo menu?


1 pound medium shrimp, deveined and cooked

1 cup red onion, diced

1 cup peeled English cucumber, diced

1/2 cup celery, diced

1-2 jalapeno peppers, minced

1 1/2 cups fresh tomatoes with their juices, chopped


1 15-ounce can whole peeled tomatoes

1/3 cup cilantro, minced

Juice of 1 lime

1 tablespoon Tabasco sauce, or more to taste

Up to 1 cup of lightly salted water

1 avocado, cut into chunks

  • Cut half of the shrimp into large chunks and set the other half aside.
  • In a large bowl, combine the chopped shrimp, onions, cucumber, celery, jalapeno, tomatoes, cilantro, lime juice, and hot sauce. Stir gently.
  • Add the lightly salted water, one tablespoon at a time, until the shrimp cocktail has a consistency that you prefer.
  • Adjust the seasonings, adding more hot sauce if desired.
  • Divide into individual dishes and garnish with the avocado and whole shrimp.
    Serves 6-8
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