Avocado Pico de Gallo


Jim made this on Sunday as an appetizer before the Super Bowl and it disappeared quick!

We buy a bag of avocados at Trader Joe’s for $2.99 so we eat lots of them. They make an appearance in my house at lunch, dinner and breakfast. Well, not at every breakfast lunch and dinner, but you get the picture.

Avocados at one point got a bad rap because they are so high in fat. While this is true, it is the good type of fat (monounsaturated) that can help to lower cholesterol. While you still need to be careful of the high calorie count in an avocado it’s a much better choice than say a slice of cheese or mayonnaise. You might want to try swapping out the mayo in a sandwich for some mashed avocado (it’s so yummy). I have also found that if I add some avocado to my fajitas I don’t need any cheese. Do you know what some mashed avocado is really good on? These or these!

I always like mine mashed and Jim likes his cut into chunks. Ella loves them that way, too.

This pico de gallo is also a FANTASTIC way to use avocado and Jim and I both agreed that it would make an appearance at our house frequently.

Enjoy!

Avocado Pico de Gallo
 
Recipe type: Appetizer
Serves: 1

Ingredients
  • 1 avodaco diced
  • 1 medium tomato diced
  • 1 jalapeno pepper diced (membranes and seeds removed if you want less heat)
  • ½ medium sized vidalia onion diced
  • 1 clove of garlic – minced
  • a good handful of cilanto chopped
  • Juice from ½ lime (you can the rest if you like it with more tang)
  • ¼ teaspoon of cumin and garlic powder
  • ½ teaspoon salt

Instructions
  1. Combine all ingredients and toss until thoroughly mixed. Refrigerate covered for one hour in order for flavors to blend and then serve with tortilla chips. Enjoy!

 

Sweet and Spicy Asian Wings

For directions of deep-frying chicken wings, please refer to my post from Monday. It has all the details:-)

How is today only Wednesday? It has just been a long week so far. Not a bad week at all, just a long one so far.

Jim and I came up with this recipe for the Asian wing sauce and it was really good. You can probably play around with the ingredients a bit.

If you want a little more sweetness you can add more brown sugar or chili sauce. If you want more spice go crazy with the sriracha or wasabi paste. I know those are two very different spicy flavors so take your pick. The wasabi definitely stands out and with the ginger it reminded me of the flavors in sushi. The sriracha gives it a bit more of a chicken wing type flavor with the peppery heat.

I love the ginger and garlic flavor with these wings. I get my ginger paste at the Indian grocery store nearby. I’m not sure if most grocery stores carry it, but if you can’t find any just use fresh or powder will do in a pinch.

Enjoy!

Sweet and Spicy Asian Wing Sauce
 
Recipe type: Appetizer

Ingredients
  • 4 tb sweet chili sauce
  • 1 tb rice vinegar
  • 2 tablespoons wasabi paste or sriracha (or to taste depending on how hot you want the wings)
  • 2 tablespoons soy sauce
  • 2 tb brown sugar
  • 1 tsp ginger paste or fresh ginger grated
  • 1 clove garlic minced
  • 1 tablespoon vegetable oil

Instructions
  1. Combine ingredients and toss to coat fried chicken wings.
  2. If you would like the sauce a little thicker, add a tablespoon of cornstarch to the sauce and cook over medium heat for 1-2 minutes until it thickens a bit.

 

This post has been linked up to Everyday Mom’s Meals: Church Supper

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