Avocado Salsa

As many of you already know, I am originally from California.  I was born and raised in California. Two years ago, on October 20, we moved to Queens New York.  One of my favorite restaurant condiments from my California days comes from the restaurant El Pollo Loco.  Sadly they don't have a location here.  The condiment in question is their Avocado Salsa.  I wanted that avocado salsa to go with my pork and potato flautas.  This recipe is my take on the salsa, since I did not have the ingredients for the copycat recipe I found online.  This avocado salsa is better than the restaurant sauce, at least I think it is.  

Silky, creamy, lime flavored, avocado goodness waiting to be paired with your favorite
 Mexican food.

Ingredients:

1 ripe Hass Avocado
2 Limes
1/4 of Yellow Onion
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Sea Salt
1 Cup Water
1/2 Avocado Oil( can be substituted with Canola or Vegetable Oil)

Remove avocado from skin and place in blender along with rough chopped onion and the
other ingredients.

Blend until smooth.

 That's it, you now have avocado salsa.

Pour salsa into lidded container to store in the refrigerator, if you have any left after the meal.

Enjoy!

Avocado Salsa

Printable recipe Found Here

Ingredients:

1 ripe Hass Avocado
2 Limes
1/4 of Yellow Onion
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Sea Salt
1 Cup Water
1/2 Avocado Oil( can be substituted with Canola or Vegetable Oil)

Process:

Remove avocado from skin and place in blender along with rough chopped onion and the other ingredients.

Blend until smooth.

Pour salsa into lidded container.  Serve right away or refrigerate.

Enjoy!

Ranch Dip

You know what happens when you attempt to make ranch dressing and it ends up being too thick? You pretend like you were actually making ranch dip, hence the title of my post and name of my recipe.  Before my youngest daughter decided she loved vegetables, she didn't, and we recommended she eat them with ranch dressing, and it worked.  She has loved ranch and vegetables ever since.  I promised her homemade ranch dressing, and finally I made it.  Of course my ranch dressing really was ranch dip, but hey that is a forgivable mistake right?  It isn't is it?  Okay, well then we'll make ranch dressing next time.  This dip is really good with vegetables, like those commercials for a certain hidden ranch dressing where everyone is eating cauliflower like popcorn and they have vegetable eating contests.  Potato chips are really yummy with this dip too.  

 Ranch dip and vegetables, great Summer time snack.

Ingredients:

2 cups Greek Style Yogurt
1/2 cup Sour Cream
1/4 Avocado Oil (Olive Oil can be substituted)
1/4 cup Fresh Parsley
2 tablespoons Fresh Dill
5 Small or 3 Large Green Onions
2 cloves Garlic
2 teaspoons Hot Sauce
1 teaspoon Sea Salt
1 teaspoon Ground Black Pepper
2 tablespoons Worcestershire Sauce
1 teaspoon Smoked Paprika

 Cut the greens onion, parsley, and dill, press the garlic and mix all of these with salt.

 Lets add the yogurt, sour cream, and avocado oil, stir.

 The flavor wasn't right yet, so add pepper, and Worcestershire Sauce, stir.

 Still not right add smoked paprika and hot sauce, stir.  Perfect!

 Refrigerate for at least 2 hours.

Dip your favorite vegetables and potato chips.

Enjoy!

Ranch dip

Printable Recipe Found Here

Ingredients:

2 cups Greek Style Yogurt

1/2 cup Sour Cream

1/4 Avocado Oil (Olive Oil can be substituted)

1/4 cup Fresh Parsley

2 tablespoons Fresh Dill

5 Small or 3 Large Green Onions

2 cloves Garlic

2 teaspoons Hot Sauce

1 teaspoon Sea Salt

1 teaspoon Ground Black Pepper

2 tablespoons Worcestershire Sauce

1 teaspoon Smoked Paprika

Process:

Cut the greens onion, parsley, and dill, press the garlic and mix all of these with salt.

Add the remaining ingredients and stir.

Refrigerate for at least 2 hours.

Enjoy!

Salmon Croquettes & Avocado Cream Sauce

On Monday night I broiled a lot of salmon, a Costco sized package.  In a trick of fate my husband wasn't home, my son's don't like what I make anyways, my Chinese teenager decided just before dinner he was now a vegetarian,  my daughters and I don't eat very much and well that left A LOT of leftover broiled salmon.  Since I had left-over salmon I decided to try my hands at croquettes.  I don't have any bread or bread crumbs in my home right now so I went a more southern route and used cornmeal.  The cream sauce was a recipe I found an amended.  This time my husband was home and we ate some of them, my daughters both tried them too.  We still have left-overs though.  I'm thinking maybe tacos, maybe?  You can use canned salmon for this recipe by the way.

 Golden crust and moist interior.  With the sauce it's over the top.

Ingredients for Salmon Croquettes:

2 lbs pre-cooked Salmon
3 Eggs
1 cup Cornmeal
1 teaspoon Garlic Powder
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Sea Salt
1/2 a Lemon

Ingredients for Avocado Cream Sauce:

1 teaspoon Garlic Powder

1 teaspoon Sea Salt

1/2 cup Mayonnaise

1 cup Avocado Oil
1 Avocado
1/2 a Lemon
2 teaspoons Lime Hot Sauce

 Remove the salmon from the skin and place in bowl.  Using a fork, gently flake the salmon.

 Add 1/2 cup cornmeal, eggs, sea salt, pepper, garlic powder, and half a lemon squeezed.

 Mix together.

 Using a 1/4 cup portion the salmon mixture.

Press the salmon into a patty and dip in the remaining cornmeal on both sides.  Place on a dish.  When all the patties have been formed refrigerate for 20 minutes.

Heat 1 inch of olive oil in a large 12 inch cast iron skillet or other pan over medium-high heat.

When a drop of water hits the oil and bubbles at enough croquettes to the pan without crowding them.

 Cook croquettes until golden brown and flip, 3-4 minutes.

Remove and place on a paper towel lined plate.

Place avocado, mayonaise, avocado oil, hot sauce, sea salt, garlic powder, and 1/2 lemon squeezed into a blender.  Blend until smooth.

 Serve the sauce alongside the croquettes.

Enjoy!

Salmon Croquettes & Avocado Cream Sauce

Printable Recipe Found Here

Ingredients for Salmon Croquettes:

2 lbs pre-cooked Salmon
3 Eggs
1 cup Cornmeal
1 teaspoon Garlic Powder
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Sea Salt
1/2 a Lemon

Ingredients for Avocado Cream Sauce:

1 teaspoon Garlic Powder

1 teaspoon Sea Salt

1/2 cup Mayonnaise

1 cup Avocado Oil
1 Avocado
1/2 a Lemon
2 teaspoons Lime Hot Sauce

Process for Salmon Croquettes:

 Remove the salmon from the skin and place in bowl.  Using a fork, gently flake the salmon.

Add 1/2 cup cornmeal, eggs, sea salt, pepper, garlic powder, and half a lemon squeezed.

Mix together.

Using a 1/4 cup portion the salmon mixture.

Press the salmon into a patty and dip in the remaining cornmeal on both sides.  Place on a dish.  When all the patties have been formed refrigerate for 20 minutes.

Heat 1 inch of olive oil in a large 12 inch cast iron skillet or other pan over medium-high heat.

When a drop of water hits the oil and bubbles at enough croquettes to the pan without crowding them.

Cook croquettes until golden brown and flip, 3-4 minutes.

Remove and place on a paper towel lined plate.

Process for Avocado Cream Sauce:

Place avocado, mayonaise, avocado oil, hot sauce, sea salt, garlic powder, and 1/2 lemon squeezed into a blender.  Blend until smooth.

Serve the sauce alongside the croquettes.

Enjoy!