Fried Chicken Sandwich

INGREDIENTS Spicy Mayo and Slaw 1 garlic clove, finely grated 1/2 cup mayonnaise 1 tablespoon Louisiana-style hot pepper sauce 1/2 small red onion, thinly sliced 1 jalapeño, thinly sliced 4 cups thinly sliced cabbage 1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice Fried Chicken and Assembly 2 cups all-purpose flour 1 tablespoon ground black pepper 1/2 teaspoon kosher salt plus more 1 cup … Continue reading Fried Chicken Sandwich

Mexican Breakfast Chilaquiles

The May 2018 edition of Oprah’s magazine named the avocado as the singular sensation.  Since I started posting about it I figured I’d continue to give you recipes and tips to enjoy this buttery fruit. Mexican Breakfast Chilaquiles Ingredients Yields: 4 servings 6 large eggs 1/2 tbsp. canola oil 5 oz. tortilla chips 1 c. Shredded Monterey Jack cheese 1/4 c. pickled jalapeño slices 1 avocado, thinly … Continue reading Mexican Breakfast Chilaquiles

Avocado Deviled Eggs

By Chef JON ASHTON INGREDIENTS 12 large eggs, hard-cooked ¼ cup olive oil ¼ cup cilantro 2 limes, zested and juiced 1 avocado, pitted Salt and black pepper, to taste 2 slices bacon, cooked and crumbled (optional) DIRECTIONS Peel eggs. Cut each egg in half lengthwise. Spoon yolks into a food processor; arrange whites on a serving platter. Add oil, cilantro, lime zest and juice, avocado, salt and pepper to food processor; … Continue reading Avocado Deviled Eggs

Avocado 101

Avocados are one of just a few fruits (yes, they’re fruit!) rich in heart-healthy monounsaturated fats.  The fat in avocados also helps your body absorb vitamins A, D, E and K. 80 percentage of avocados in American stores imported from Mexico and other countries to help meet increased demand. 7.1 pounds per capita annual consumption of avocados in U.S., up from 1.1 pounds in 1989. 80 calories … Continue reading Avocado 101