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Tag Archives: avocado chips

Blackened Turkey with Gazpacho & Avocado Chips

Cajun Seasoned Turkey Tenderloin with Gazpacho and Avocado Chips

If you’ve been reading my posts, you saw my bounty of tomatoes from the farmer’s market. I made a salad with fish, gazpacho soup, a pasta dish (cheat day) and this is leftover drained gazpacho over Cajun seasoned turkey tenderloin with avocado chips.

Buy premade spice mixture or make your own. Rose Mountain Herbs had a nice Cajun seasonings, or make your own.

I had turkey tenderloins, but chicken would work just as well.

Turkey Tenderloin

1-2 turkey tenderloins, cut into strips about ¼” thick and 2” long

Cajun or taco spice mix

Avocado or extra virgin olive oil

Heat a cast iron pan on medium high. Heat oil to cover bottom of pan. Shake mix onto turkey and mix it with your hands. Put turkey into pan and cook until done, about 5 minutes.

See my posts on how to make gazpatcho and avocado chips.

 

Buffalo Chicken , Caesar Brussels Sprouts & Avocado Chips

Avocado chips, Buffalo chicken and Caesar Brussels sprouts

A friend posted a recipe for avocado chips and I had to make them immediately! I followed the recipe, which suggested using them as a chip for dipping into hummus. They are delicious, but next time I will make them smaller and flatten them more.

I decided to make buffalo chicken breast and turned the leftovers into a terrific salad, which I’ll try to post tomorrow. You can use any part of the chicken–I usually use thighs, but had breasts on hand.

Because it’s hot, I served everything at room temperature.

Buffalo Chicken, Caesar Brussels Sprouts and Avocado Chips

Avocado Chips by Lena Abraham

Avocado chips

Buffalo Chicken

3 pounds chicken, rinsed and patted dry or 2 thighs per person

¼ cup Hot Sauce, like Frank’s Hot

2 T butter, melted

1 T minced garlic

Salt & pepper

Preheat oven to 400 degrees. Put parchment paper on cast iron or oven proof roasting pan. Sprinkle salt and pepper on chicken. Cook 30 minutes. Turn thighs and remove extra oil. Cook another 30 minutes. Raise oven to 450. Remove extra oil. Combine melted butter, garlic and hot sauce and drizzle over thighs. Cook about 10 minutes, turning once or twice, until skin is crisp

Caesar Brussels Sprouts

For 4

1 1/2 brussels sprouts, ends cut off, sliced in half then cut in thin slices.

Add dressing, below, and allow to stand for about 10 minutes to soak up flavors.

Caesar Dressing (will have leftovers)

¾ cup extra virgin or avocado oil

2 teaspoons anchovy paste

1 clove garlic

1 lemon

3 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

Pepper and salt, to taste

1T Worchester sauce

1/2 cup grated parmesan cheese

2 hard-boiled eggs, chopped

Put all ingredients except egg in a food processor and blend. Add egg and stir.

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Heirloom Tomato Chili Con Carne

Low carb chili con carne with an avocado chip

I only buy tomatoes in season, because I dislike the flavor when grown in hothouses or otherwise. So I tend to eat a lot of tomatoes this time of year and whenever possible, choose heirloom from my local farmer’s market.

Avocado chips

I had never made Chili Con Carne from fresh tomatoes, so I thought, why not try it and I made a batch yesterday. I know many cooks remove the skin and seeds, but I didn’t bother and I doubt anyone would know the difference. Anyway, the dish turned out great! I made mine from pasture raised beef, but you can use ground turkey or chicken. I served it with avocado chips and dipped them in–so good, that I didn’t miss carbs at all! I garnished it with sour cream, cilanto and grated cheddar cheese.

Heirloom Tomato Chili Con Carne

Serves 6

1 pound ground pasture raised beef, buffalo, turkey, or chicken

2 medium onions, chopped

1 pepper, chopped

1/2 head garlic, minced

2 pounds heirloom tomatoes roughly chopped or 1 large can diced tomatoes

1-4 tablespoons hot chili pepper (adjust according to how spicy you like it)

1-2 chipotle peppers in adobo sauce

2 teaspoons red pepper flakes

3 tablespoons tomato paste

1 tablespoon cumin

1 or more cups water

1 head kale, spine removed and chopped

Sides: Grated cheddar cheese, crème fraiche or sour cream, cilantro

  1. Sauté meat on medium high until brown and crumbly and set aside, drain excess oil.
  2. Sauté onion until soft, then add pepper and garlic in extra virgin olive oil until soft on medium heat, approximately 15 minutes.
  3. Add spices and cook until fragrant, about 3 minutes. (Taste and add more spices if needed.) Add chipolte pepper and sauce.
  4. Add tomatoes, tomato paste and a cup of water. Bring to a boil and lower to a simmer. Simmer for an hour, adding water as needed. Add salt
  5. Garnish with sour cream, grated cheddar and cilantro and serve with avocado chips

Chili con carne

Copyright © 2021 Norma Lehmeier Hartie
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