CHICKEN ZUCCHINI POPPERS

INGREDIENTS:

1 lb. ground chicken breast
2 Cups grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 TBSP cilantro, minced
1 Clove garlic, minced
1 TSP salt
1/2 TSP pepper

DIRECTIONS:

1. Mix ground chicken and remaining ingredients in large mixing bowl.

2. Grab a frying pan or skillet and grease with olive oil. From the bowl spoon out 8-10 nugget sized pieces onto the skillet.

3. Over medium heat cook the chicken poppers for five minutes on each side.

4. You can eat plain or serve with your favorite dip or sauce.

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CITRUS AVOCADO DIP OR DRESSING

INGREDIENTS

• 2 ripe avocados, peeled and pitted
• ¼ cup orange juice 
• zest and juice of 1 lime
• 1 Tbsp cilantro (if desired)
• salt and pepper, to taste

DIRECTIONS:

1. Place all ingredients in a blender or food processor and puree until very smooth. You may have to scrape down the sides a few times, but it should get very smooth, light, and airy. Taste and add additional salt or pepper, as needed.
2. To use as a salad dressing, add 1 tablespoon of water at a time to the dressing and whisk or blend to incorporate well, until you've got it as thin as you like.
3. This will keep 3-4 days in the refrigerator, or can be frozen for 1-2 months in an airtight container. To use, simply thaw in your refrigerator or a bowl of cold water. Whisk to bring everything back together and serve cold!

GUACAMOLE DEVILED EGGS

INGREDIENTS:

– 6 eggs
– 1 avocado
– 1 tablespoon cilantro, chopped (more for garnish)
– 1 teaspoon serrano chili, minced
– 1 teaspoon mustard seeds, finely ground
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon sea salt
– 1/4 olive oil
– New Mexico chili powder (for garnish)

DIRECTIONS:

1. Hard-boil and peel the eggs.
2. Halve the eggs and remove the yolks, placing them in a mixing bowl.
3. Add the cilantro, serrano chili, mustard seeds, lemon juice, salt and olive oil to the yolks, and mix well.
4. Halve the avocado and remove the pit. Mash in a separate mixing bowl.
5. Fold the yolk mixture and mashed avocado together. Be careful not to overmix.
6. Use a spoon or a pastry bag to fill the halved eggs with the avocado-yolk mixture.
7. Top with chili powder and cilantro, and enjoy!

Thanks to - http://tiphero.com/guacamole-deviled-eggs/

FRESH TOMATO AVOCADO SALAD from AUNT JOYCE

INGREDIENTS: 

2 lbs. tomatoes, coarsely chopped
1 medium sized Avocado - diced About 1 cup
1/2 c. chopped celery
3 TBSP. salad oil
1 TBSP fresh lemon juice
1/8 tsp. salt
1 small garlic clove - very finely minced
Salad Greens

DIRECTIONS:

COMBINE tomatoes, avocado and celery in a bowl
COMBINE oil, lemon juice, salt, pepper, garlic
POUR over tomato mixture
TOSS lightly
COVER and Chill at least 1 hour
SERVE over crisp green salad greens

4 servings