Creamy Avocado Yogurt Dip

This recipe is such a great alternative to hummus. It contains minimal and simple ingredients to create such a healthy dip. The best part about this dip is that it doesn’t brown. Most avocado dishes will brown the next day, but this dip stayed green! If it does brown a tiny bit, your best bet is to add a little lime juice and mix.

Creamy Avocado Yogurt Dip

creamy-avocado-yogurt-dip

Ingredients
1/2 cup plain fat-free Greek yogurt
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro (optional)
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin (optional)
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving

Directions

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Recipe Source: http://www.twopeasandtheirpod.com/creamy-avocado-yogurt-dip/

Advertisements

Zesty Fish Tacos

The best gift I got from my bridal shower was a recipe book that had a bunch of recipes from my family and friends. One of those recipes was a fish taco recipe from my aunt. I tried it once and it was great but of course it was missing that “spicy” factor. I found another recipe from one of my new favorite shows, The Chew, and combined to 2 recipes.

Zesty Fish Tacos

Fish Tacos

Ingredients

Halibut (cut into 1/4 pieces)
2 tbsp lime juice (about 1 lime)
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
corn or flour tortillas (I used corn, but either will work)

For the Spicy Crema:
2/3 cup greek yogurt
2 teaspoons chopped Chipotle Peppers (in adobo sauce)
Salt

For the Lime Crema:
1/2 Greek Yogurt
1 whole green onion, thinly sliced
1 tbsp finely chopped cilantro (I don’t like cilantro so I didn’t use it but if you do, I suggest using cilantro)
2 tbsp freshly squeezed lime juice (about 1.5 limes)
1/4 tsp lime zest
1/2 tsp salt

For the Cabbage Slaw:
2 cups shredded Purple Cabbage
1/2 Red Onion (slivered & rinsed with water)
2 tablespoons White Wine Vinegar
Juice of 2 Limes
Salt
Cracked Black Pepper

Directions
Prepare the spicy crema: Stir together all ingredients and adjust seasoning to taste. Set aside.
Prepare the lime crema: Whisk together all ingredients and adjust seasoning to taste. Let it stand at room temperature for about 30 minutes before serving.
Prepare the cabbage slaw: Toss the ingredients together in a large bowl and set aside. This can be covered and stored in the fridge a few hours in advance.
(Tip: For the cabbage slaw, rinse the sliced onions in cold water to reduce their strong flavor. Or, you can substitute the raw onions for pickled onions, if you prefer.)

For the fish, whisk together the lime juice, olive oil, cumin, chili powder and salt, and pour over fish. Marinate at room temperature for 10-15 minutes.

Add some olive oil to a pan and heat over medium-high heat. When the oil starts to sizzle, add in the halibut and cook for about 2 minutes on each side, or until cooked through.

Once the fish is cooked through it’s time to assemble!
To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of  fish over sauce. Top with Cabbage Slaw. Add another tablespoon of the lime crema to the top. Garnish with lime wedges.

Fish Tacos

Recipe source: http://abc.go.com/shows/the-chew/recipes/Fried-Fish-Tacos-Clinton-Kelly

Avocado Crostini

I love a good guac but I wanted to amp it up for Valentine’s Day last year. I found this recipe and I haven’t made guac the same since.

Avocado Crostini

Avocado Crostini

Ingredients

  • 1 french bread baguette, cut into 1/4-inch thick rounds
  • 1 avocado, peeled and pitted
  • 2 teaspoons fresh lime juice
  • 1/2 jalapeño pepper, seeded and minced
  • 1 1/2  tablespoons chopped fresh cilantro
  • 1/2 scallion, finely chopped
  • 1 small clove garlic, minced
  • 2 ounces fresh goat cheese (secret weapon!!)
  • 1 tablespoon extra virgin olive oil
  • 1/4  teaspoon salt
  • 1/8  teaspoon black pepper
  • 1/2  cup grape tomatoes, finely chopped
Directions
1. Preheat oven to 400 degrees. Bake until toasted, but not browned, 2 to 3 minutes. Set aside.
2. Using a fork, mash avocado, lime, jalapeño, cilantro, scallion, garlic, goat cheese, oil, salt, and pepper in a small bowl.
3. Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes.
Tip: Make these up to 1 hour ahead of time and keep covered at room temperature.

The source of this recipe:
http://www.recipe.com/avocado-crostini/?socsrc=recpin08912avocadocrostini