Avocado Toast 5 Ways

If you enjoy avocado as much as I do, then you’re going to love today’s article.  I’ve got 5 fresh avocado recipes for you below!

Avocado Toast 5 Ways In particular, Avocado Toast.  The concept is fairly simple.  Mash up half an avocado with salt, pepper and some sort of acid (lemon or lime juice) to taste.  The flavors should be bright without covering up the cool grassiness of the avocado.  Spread this mash over a lightly toasted piece of bread, and you have Avocado Toast.  It’s that easy!  I like to use whole wheat bread here, but sourdough or country bread would also work well.

Avocado Toast can be enjoyed for breakfast or as an afternoon snack.  Avocado is packed with healthy fat and nutrients, so I find that just 1 slice can keep me full and satisfied until my mid-morning meal.  I’ve also served these luscious green beauties as an appetizer (on thin slices of seedy baguette).

To take things up a notch, here are 4 variations on the basic Avocado Toast:

  • Egg + Bacon + Chive.  A dressed up version perfect for Saturday breakfast.
  • Frisée + Bacon + Lemon.   Similar to one of my favorite sandwiches (minus the tomato).
  • Tomato + Basil + Balsamic.  Italian flavors that pair well with avocado.  Serve as an afternoon snack or a simple appetizer before dinner.
  • Corn + Chile + Lime.  My Mexican spin on Avocado Toast.  Big, bold flavors.

The recipes below are more like loose guidelines.  I barely included exact measurements, because most of the toppings are to taste.  Don’t like red onion?  Leave it out.  Love bacon (like me), add more.  A scatter of this.  A sprinkle of that.  Just know that the flavors in each recipe work well together.  Quantities of toppings are up to you.  Also, each recipe uses just 1/2 an avocado.  If you don’t plan on using the other half immediately, sprinkle the cut side with acid (lemon or lime juice), press plastic wrap directly against the flesh of the avocado, and store in the refrigerator.  Continue reading for the recipes.

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Green Goddess Guacmole

You guys, this guac is so darn tasty.

Green Goddess Guacamole A mashup of green goddess dressing and guacamole, this rich, herb-flecked dip is completely and utterly addicting.  Rumor has it that green goddess salad dressing originated in the 1920’s in San Francisco.  The dressing is typically made with mayo, sour cream, anchovy, lemon and a flurry of finely chopped fresh herbs.  Here, I’ve taken some of these flavors, and applied them to one of my favorite Mexican dips, guacamole.  This recipe starts with cool jade cubes of ripe avocado.  Finely chopped shallot, garlic, parsley, cilantro, chive and tarragon are then added with sour cream and anchovy paste.  Lime juice and kosher salt bring everything to life.  The entire mixture is mashed with a fork to keep the texture somewhat chunky.  Each bite of this adventurous guacamole is packed with incredible herbaceous flavor.  Continue reading for the recipe.

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Deviled Eggs Three Ways

It’s the post you’ve all been waiting for…

Deviled Eggs 3 Ways Not one.  Not two.  But three deviled egg recipes.  With Easter just around the corner, I’ve come up with a game plan in advance to use up all of those leftover hard-boiled, dyed eggs.  Step 1:  Make deviled eggs.  Step 2:  Throw a Deviled Egg Party.

Let’s dive right into Step 1.  Below, I’ve provided recipes for a variety of deviled eggs: Chile Garlic, Avocado Bacon and Pickled Beet.  My Chile Garlic Deviled Eggs are made with fiery Sambal Oelek, chopped cilantro, and plenty of fresh lime juice.  These flavors are big and bold.  Next, my Bacon Avocado Deviled Eggs are prepared with crispy bacon bits, rich avocado, chopped green onion, hot sauce and lime juice.  Guacamole in deviled egg form, this variation is highly addictive.  Finally, Pickled Beet Deviled Eggs are made by pickling whole hard-boiled eggs with sliced red beet in a liquid flavored with red wine vinegar, black pepper and bay leaf.  The egg whites soak up both the flavor and the color of the pickling liquid.  The yolks are then mashed with mayo, chopped pickled beet, pickling liquid, prepared horseradish, and chopped fresh chive.  All three eggs are so. yum.

Use these three recipes as a guide to make your own variations.  You’ll need three tablespoons of mayo for every six eggs.  Then, add spicy (kimchi, pickled jalapeños, Sriracha) and fresh (cilantro, parsley, chive, mint) elements to cut through the richness of the yolk and mayo.  Salt is a must.  If you find that the yolk mixture needs a little lift, add acid (lemon, lime, vinegar).  Continue reading for Step 2, plus my three recipes for deviled eggs.

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Roasted Fennel and Apple Guacamole

Roasted Fennel and Apple Guacamole Jorge and I hosted game night recently, and one of the many tasty dishes served that evening was this Roasted Fennel and Apple Guacamole.  But first let me tell you a little about the game we played: Cards Against Humanity.  This game is awesome.  Basically one person reads a question or a fill in the blank statement (the black card), then everyone else tries to answer that question or complete the statement using the cards they have in their hand (the white cards).  The person holding the black card then decides which pairing is the funniest.  What makes this game awesome, is that the white cards can be pretty darn outrageous.  I mean, we played for almost 4 hours, and I couldn’t stop laughing for most of the evening.  My face hurt afterwards.

I think Cards Against Humanity has been out for a little bit, and I’m probably late to the party here.  But if you’ve never played, and you don’t mind a little over-the-top humor, you need to give this game a try.  So much fun.

And if you want to host a game night of your own, I’d definitely recommend making this guacamole.  Rick Bayless released this recipe last year, and I’ve had it bookmarked ever since.  Sweet, herbaceous fennel is roasted until tender and fragrant, then added to cubes of rich avocado along with crisp, tart apple, lime juice, jalapeno, and cilantro.  This seasonal variation of a Mexican classic is sharp, creamy and wonderfully complex.  The licoricey fennel compliments the avocado while tiny pops of green apple offer contrast in flavor and texture.  The fennel isn’t really overpowering here.  With each bite, you’ll notice just a hint of fennel at the end.  Continue reading for the recipe.

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Avocado Caesar Salad [Giveaway]

Avocado Caesar Salad

For those of you following me on Instagram, you know that I am currently on vacation with the man in Portland and (soon to be) Seattle.  But right before I left, I whipped up a super delicious salad that I just have to share with all of you.  This recipe for Avocado Caesar Salad features hand-torn hearts of romaine tossed in an avocado caesar dressing, golden crisp crostini, and paper-thin shards of salty Parmesan.  Classic caesar salad dressing is thickened with a raw egg yolk.  This version uses a whole avocado instead.  I wish I could take credit for this ingenious switch out; however, this dressing is courtesy of Gaby Dalkin’s new book Absolutely Avocados.  Rich and creamy, avocado caesar dressing tastes similar to the classic version with the addition of some grassy notes from the avocado.  It’s pretty darn tasty stuff.

So let’s get back to Absolutely Avocados for a moment.  Can I tell you that I am mildly obsessed with this book?  Living in San Diego, I have easy access to a plethora of avocados.  I have a number of friends who have trees in their backyards, and they love to share any excess fruit.  So I am always looking for avocado recipes.  With recipes like The Ultimate Chorizo Gravy–Guacamole Loaded Nachos and Mediterranean Avocado Pizza, this book is packed with inspiration.  And guess what?  I’ve got a copy to give away to one lucky Kitchen Konfidence reader!!  Continue reading below for a recipe and giveaway details.

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Kale and Avocado Summer Rolls

Spring Roll Making During San Diego’s June Gloom, the weather is rarely ideal for going to the beach.  Which makes me sad, because it’s around this time of the year that I start yearning for a beach day.  The beach is one of the main reasons why I moved from New Jersey to San Diego.  Each year while I was growing up, I would spend a week or two at my Aunt’s beach house on Long Beach Island (eating many of these).  It was one of my favorite times of the year.  So naturally, when it was time for me to move out on my own, I picked a city with easy beach access.

On the rare occasion in June when the sun decides to break through the marine layer, I immediate make plans to go to the beach.  I pack my bag with a book, iPad, iPhone, tanning oil (I am a New Jerseyite at heart), water and snacks, like these Kale and Avocado Summer Rolls.  Kale is marinated in a dressing of honey, lime, fish sauce, garlic and chile, then wrapped up with a fresh mix of carrot, cucumber, avocado, mint and cilantro.  These flavors are bold and bright.  Portable gourmet, this summer roll can easily stay in my bag for a few hours without worry of spoilage.

So it ends up that today is actually one of those rare beautiful days in June.  I’ve got my bag almost all packed up, so I’m going to finish here.  I’ll be on the beach enjoying a few of these tasty rolls.  Continue reading for the recipe.

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BLT with Avocado Spread

BLT with Avocado Spread

I don’t really talk about my full time job here that much on Kitchen Konfidence, because I try to keep work and play fairly separate.  For those of you following me on Twitter, you might see a work-related tweet from time to time.  Over the past several months, I’ve been in overdrive preparing for a major event coming up in November.  My increased workload really has affected my cooking and eating schedule.  To avoid plummeting into a fast/processed food rut, I’ve had to put more ambitious food projects aside, and focus on meals that are fast, easy and most of all, tasty.  This BLT with Avocado Spread is one of my go-to weeknight dinners or weekend lunches.  Slices of sourdough are cooked in bacon fat until golden brown, then stuffed with crisp bacon, juicy tomato and peppery frisée.  I finish this sandwich with a schmear of bright, citrusy avocado spread.  This BLT is packed with satisfying flavor and texture.  A perfect meal when both time and energy are limited.  Continue reading for the recipe plus I’ve announced the winner of my Keys to the Kitchen giveaway!

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Bacon and Tomato Guacamole

Bacon and Tomato Guacamole

Classic guacamole is really hard to beat.  But I’ll have to say, this Bacon and Tomato Guacamole wins out.  It’s really not that fair though.  Adding bacon to just about anything makes it better.  This recipe starts with curls of creamy, ripe avocado mashed into a coarse mess.  Crispy crumbled bacon, chopped tomato, white onion, vibrant cilantro, lime juice and smoked chipotle chiles are then mixed in to create a festive dip that is nothing short of scrumptious.  With each bite you’ll enjoy a moment of green, grassy richness cut with fresh tomato, cilantro and lime.  Pops of crunchy bacon offer a nice counter in texture and flavor, and a smokey heat, courtesy of the chipotles, is faintly present in the background.  Craveworthy to the max.  You really won’t be able to stop yourself from finishing the entire bowl.  Continue reading for the recipe.

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