Share my Recipe Sunday - Heather with Easist Ever Avocado Salad

This week's Gem of the Week goes to Heather from Just Doing My Best. She had presented a couple of good recipes. This is her Avocado salad. Did you know you can freeze avocados? I didn't. Make sure you visit her blog and see what else she has been up to.



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This embarrassingly easy recipe came from my grandpa in Texas, whom I think is one of the best cooks ever.

Easiest Ever Avocado Salad

Coarsely dice 2 avocados and 3 small tomatoes and place in serving bowl. (I've used Roma and they work well because Roma's have less liquid than some of the other varieties.) Then, coat the diced duo with Italian dressing. You will have to eyeball the amount, but you will not want to use too much. Just enough to coat.

It's THAT easy. My kids like to eat avocado salad with tortilla chips, as they would guacamole, but it's also great served by itself. The salad is extremely versatile so you can vary the quantity of fruits used based on the size of your family and personal preferences.

Heather
Join me for Share your Recipe Sunday. Add your name and recipe to Mr. Linky. Post it on your site with the Share your Recipe Button. You may win my Gem of the Week award. Be sure to pick up some other good recipes and come back each Sunday if you would like to add even more recipes!

Work On It Wednesday - Join me!

Working on our "problem" areas is never easy...and usually not much fun. What area have you been really trying to work on? Trying to get under control or feel better about? Maybe it is a daily Bible reading, weight (like me trying to lose my last 10 pounds) or organizing that laundry room?
We have to just take it one step at a time and make the effort each day. I have to say I am no guru in doing all the things that I really want to do. I want to be a fantastic cook, I want to never have a toy out in my house and sparkling sinks all the time! I want to get down to my goal weight and then never gain another pound back! But I am human, and as most of you...have to work on everything. Organizing for me is not a chore most of the time, unless I just don't have the time...I enjoy it. But exercising...that is another story! Cooking...another story again.
Ok....I gained 1/2 pound this week. I know...I am supposed to be losing...being the example so that all of you will be inspired....but at least I am honest? LOL
Join me as we work on our "problem" areas together.





My Gem of the week button goes to Donna this week of Stop and Visit the Zoo. She is working on organizing. Last week she had a post that she had plans to work on her kitchen pantry. Then she ended up with sick kids and a visit to the Doctor, so her plans got ruined. Isn't that how it works so often? But ladies....get this, Donna has 9 living children (she has one cute little guy who is living in heaven and we aren't going to forget to add him!!) And are you ready for this? She has 2 sets of triplets!! Two sets!! So for this woman to get anything done is beyond me...more power to ya!! Go visit her site and see what a mom of multiple multiples is doing today!

Share my Recipe Sunday

This Sunday my Gem of the Week award goes to Karyn. She posted this recipe on her site The Teakettle Corner and it sounds really good. Karyn also wins my Gem of the Week award for her recipe!! Thank you Karyn for contributing!!


Crunchy Garlic and Lime Chicken Wrap

Ingredients:
3 boneless, skinless chicken breast halves, thinly sliced width-wise
3 limes, juice and zest
4 garlic cloves, minced
1/2 cup green onions, chopped
1 cup cilantro, chopped
1/2 cup slivered almonds, toasted
3 Tbsp olive oil
1 1/2 cups garlic mayo (recipe follows)
4-6 burrito size flour tortillas (12-inch)
1/2 tsp salt
1/2 tsp pepper

Garlic Mayo:
3 eggs1
1/2 tsp vinegar
3 large garlic cloves
1 Tbsp lime juice
2 pinches salt
1 1/2 cups vegetable oil

Directions:
In a bowl, add chicken pieces, lime juice and zest, minced garlic, salt and pepper. Marinate in refrigerator while you prepare the garlic mayo.

Garlic Mayo: In a blender add eggs, vinegar, lime juice and salt. Blend on medium/high. While mixing, pour in the 1 1/2 cups vegetable oil slowly through the blender cap until mayo becomes thick and resists any more blending. Pour into sealable container and refrigerate.

On the stove over high heat, add olive oil in a large skillet. When hot, add chicken pieces and allow to sear, about 5 minutes on each side, or until the juices run clear and chicken is golden brown. Remove chicken pieces and allow to rest and cool enough to handle, about 10 minutes. Once cooled, dice chicken into small pieces, toss with cilantro, green onions, almonds and 1 cup of the garlic mayo.Spoon mixture down center of tortillas, fold up, fold in the ends, and roll up until sealed.In a non-stick skillet over med/high heat, spray a little cooking spray and place chicken tortillas 1-2 at a time. Brown on each side.

To serve: Cut the wraps at an angle and serve with remaining 1/2 cup of garlic mayo as a dip.
Enjoy!