It’s Avocado Season!
I grew up in the Pacific Northwest, and avocados weren’t exactly on our shopping list or in our grocery stores. But when I married a Californian, they became an essential item at our house. And I became more acquinted with Mexican food! (The closest we had in Washington was Taco Time. Sad, I know.)
But our children grew up with lots and lots of avocados, and we use them in so many dishes.
Here is One of Our Favorite Breakfasts, Featuring Avocados!
Eggs with Everything
Creative name, right?
Our daughters spent a lot of years in gymnastics, and meet days always required a favorite breakfast. Our youngest daughter always requested this one because it tastes wonderful and is filling, but never felt heavy. She called this her lucky breakfast!
- As many eggs as you have people, plus one or two, depending on how heartily they eat.
- Shredded and mixed Montery Jack and mild Cheddar cheese–1 TBSP per person
- Bacon (if desired), cut in small pieces–1/2 slice per person
- Spanish onion, chopped–2 tsp per person
- Green or red peppers, chopped–2 tsp per person
- Mushrooms, sliced–1 per person
- Jalepeno pepper (if desired), chopped 1/2 tsp per person
- Tomato, chopped–1 TBSP per person
- Avocado, chopped–1 TBSP per person
- Cilantro, chopped–1 tsp per person
- Salt and pepper to taste
- Tortillas (if you want your breakfast burrito style!), warmed
Chop First, Then Cook
First, chop your vegetables. Set the tomato, avocado, and cilantro aside. Shred the cheeses and set aside.
With a fork or whisk, scramble the eggs in a small bowl, and then set aside
Now You Can Start to Cook
If you are using bacon, fry it until it is almost crisp, and then drain off the fat.
Add the onion, peppers, mushrooms and jalepeno to the pan, and fry until tender.
Pour the eggs over the vegetables and bacon, and stir it around.
Add the cheese, tomato, avocado, and cilantro, and stir until eggs are cooked through.
Spoon into a warm tortilla, and serve with salsa!
And Prepare to Receive Applause!
Happy Cinco de Mayo!
Chips, Salsa, and Guacamole — Big Game Food!
There is just something about Mexican food. Ask me if I’m in the mood for Mexican, my answer will always be “Yes!” Love, love, love it. And where would Mexican food be without the avocado?
Did you know that avocados are considered a nutrient dense food? They provide nearly 20 vitamins, minerals and plant compounds in each serving. Although they have more fat that other kinds of produce, they have healthy fats–mono and polyunsaturated fats, not saturated fats. In other words, you get a lot of nutritional bang for your buck with an avocado!
I did not grow up in California, and my introduction to avocados was not pleasant. (This was back in the day when produce from California took weeks to arrive! Can you say bruised and stringy?) When we first got married my husband–a California native–told me that it was not a salad unless there was an avocado in it. Now I am a complete convert! Avocados are in my shopping cart every week, without fail. There are so many delicious things you can do with an avocado, and one of the simplest is gucamole.
When I first started making gucamole, I thought it had to be this complicated thing with secret ingredients. But have you watched the waiters in Mexican restaurants make it right at your table? Simple, simple, simple.
They’re here! Lassen’s Organic Tortilla Chips in White or Blue Corn!
So in honor of the launch of the new Lassen’s Tortilla Chips (Organic, in white or blue, only $1.99!) here is the best way (in my humble opinion!) to make gucamole. And just for fun I’ll include my Pico de Gallo recipe, since I’m in such a generous mood!
At its most basic (and it’s delicious just like this!) you’ll need:
- Ripe Avocados–peeled, pitted, mashed
- Lime Juice (fresh squeezed, if possible)
Then you can add whatever else you’d like, such as:
- Green Onions, chopped fine (about 2 tsp per avocado)
- Tomatoes, choppped small (about 1 TBSP per avocado)
- Cilantro, chopped (about 1 TBSP per avocado)
- Jalepeno Peppers, chopped small (depends on your desire for heat–but about 1/2 tsp per avocado)
Pico de Gallo Salsa
- 6-8 Roma tomatoes, chopped
- 1 small white Onion, chopped
- 1-2 Jalepeno Peppers–chopped and added to taste
- 1/2 bunch Cilantro–chopped
- Lime Juice–from 1-2 limes
- Salt to taste
Again, mix together and enjoy! You might have noticed that the ingredients in the salsa are the same as those that you can add to your gucamole. Sometimes I just make the salsa and then add a spoonful of it to mashed avocados to make my guacamole!