Wild Idea Buffalo Recipe of the Week – BUFFALO CHORIZO QUESADILLAS

May 6, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 3 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO CHORIZO QUESADILLAS. Made using Wild Idea Buffalo Chorizo Sausage, Flour Tortillas, Shredded Cheddar Cheese, Avocados, and Pico de Gallo. Wow, what a Dinner this will turn out to be! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Great for casual family dinners or for parties, when you are looking for a little south of the border flavor!

Note: Quesadillas can also be prepared in 375* oven. Bake until tortillas are lightly browned.

Ingredients: (makes 8 quesadillas)

1- 1 pound Wild Idea Buffalo Chorizo Sausage
16 – flour tortillas
2 – cup shredded cheddar cheese.
4 – avocados, peeled and each sliced into 12
2 – cups pico de gallo


1 – In skillet over medium high heat, crumble Chorizo into pan and brown. About five minutes.
2 – Spread eight of the tortillas out onto flat baking sheets.
3 – Layer ingredients on top of tortillas: First, sprinkle with one cup of cheese, then top with Chorizo, top chorizo with 6 avocado slices per tortilla, then spoon on pico de gallo, finish with remaining cup of cheese and cover with other tortillas.
4 – Preheat outdoor gas grill to medium high. With large spatula gently transfer quesadillas to grill. Close grill lid and allow to cook for two minutes, checking half way through.
5 – Using large spatula, with support of hand on top of quesadilla, flip quesadilla over and repeat step above. (The melted cheese will help hold the quesadillas together.)
6 – Remove from grill and let rest for a few minutes before cutting. Cut in to six pie-shaped pieces or smaller sizes for hors d’oeuvres.
Pass with extra pico de gallo and sour cream. Muy Bueno!


Our Mexican-style Chorizo makes any dish taste delicious! Wild Idea Buffalo Chorizo has a flavor that is every bit traditional Chorizo, seasoned with just the right spices, but our 100% grass-fed bison meat adds a lighter twist with powerful health benefits.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Organic: Red Wine Vinegar, Chili Pepper, Salt, Oregano, Red Pepper, Cumin, Paprika, Black Pepper, Coriander.

Jennie – O Recipe of the Week – Turkey Nachos

January 3, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is Turkey Nachos. Nachos made healthy! You’ll be using the always delicious JENNIE-O® Lean Taco Seasoned Ground Turkey along with fresh avocado, fresh cilantro and fresh jalapeño! You can find this recipe along with all the other delicious and healthy recipes at the Jennie -O website. Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Turkey Nachos

This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!


1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

Calories 400
Protein 20g
Carbohydrates 45g
Fiber 5g
Sugars 2g
Fat 16g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 4g

Jennie – O Turkey Recipe of the Week – Turkey Ham Stuffed Avocados

August 9, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Ham Stuffed Avocados. Its Jennie – O Turkey Snacks and Appetizers this week! To make this delicious and healthy Snack you’ll need; JENNIE-O® Turkey Ham, Avocados, Cream Cheese, Tomatoes, Salt, Pepper, Cayenne Pepper, Egg Substitute, and Cotija Cheese. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Jennie – O Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Ham Stuffed Avocados
In the mood to ham it up? Turkey Ham Stuffed Avocados are like loaded baked potatoes only better. Make them to enjoy a fast and nutritious snack with JENNIE-O® Turkey Ham anytime.

4 avocados, halved and pitted
4 ounces cream cheese, softened
¼ cup chopped tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 cup egg substitute
10 ounces JENNIE-O® Turkey Ham, diced and browned
½ cup crumbled Cotija cheese

1) Scoop flesh of each avocado, leaving about a ⅛-inch border and place in medium bowl. Add cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Spoon mixture into avocado halves.
2) In medium non-stick skillet, over medium heat, cook eggs just until set. Place a small amount of egg on top of each avocado. Top with turkey ham and crumbled cheese.


Calories 260
Protein 12g
Carbohydrates 10g
Fiber 6g
Sugars 2g
Fat 22g
Cholesterol 20mg
Sodium 580mg
Saturated Fat 6g

“Meatless Monday” Recipe of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

May 13, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/



1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)


1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams


March 13, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES. A BLT made even better using Wild Idea Buffalo Bacon! Then you have your other ingredients of Tomatoes, Avocados, Mozzarella, Basil Pesto, and the Bread. Fix plenty of Bacon because you know you’ll sneak a few slices as your cooking it! You can find this recipe or purchase the Wild Idea Buffalo Bacon along with all the other Wild Idea products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Sensational flavor in every bite!

Ingredients: (Makes 3 to 4 sandwiches)

1 – 10oz. package Wild Idea Buffalo Bacon
4 – Oroweat, Thin Sandwich Buns (or other bread of choice)
2 – tomatoes, sliced thin and seasoned with salt and pepper
2 – avocados, sliced thin, with a squeeze of lime and seasoned with salt & pepper
4 – ounces mozzarella or provolone cheese
Olive Oil
Basil Pesto


1) In a large, heavy skillet, heat about two tablespoons olive oil, over a medium high, gas grill burner. Add bacon and pan fry until crispy. This process may need to be done in two or more batches based on pan size.
2) Transfer cooked bacon to a paper lined platter and let rest for a minute. Place the bacon on a cutting board and chop coarsely (this makes it easier to eat).
3) Preheat gas grill to medium heat, around 350*.
4) While the grill is heating, generously brush the outside of the sandwich buns with olive oil and place the oiled side on a cookie sheet. Spread the inside of the buns with the basil pesto, and then layer each side with cheese. Divide and place the chopped bacon on one side of the buns and layer the other side with the sliced tomatoes and then the avocado.
5) Place the cookie sheet on the pre-heated grill and close the lid. Grill for about 6 minutes, or until the bottom of the buns are browned and crispy.
6) Remove the cookie sheet from the grill. Place the bacon side on top of the tomato avocado side and gently press together. Cut in half and serve.
So good!



Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.


February 27, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – GREEN CHILI CHEESE KETO BURGER WITH CILANTRO LIME BUTTER and PUREED CAULIFLOWER. This one is made using the Wild Idea Keto Burger. You’ll be using the Wild Idea Keto Burger along with the ingredients of Olive Oil, Salt, Pepper, Green Chili or Poblano Pepper, Cheddar Cheese, Avocados, and Cilantro Lime Butter. No Buns needed for this recipe! You can this recipe and purchase the Wild Idea Keto Burger along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/


Lose your buns with Jill’s fork and knife keto burger recipe!
Burger Ingredients: (per serving)

1 – 4oz. or 8oz. Wild Idea Keto Burger
1 – teaspoon olive oil
salt and pepper
1 – green chili or poblano pepper, roasted peeled and seeded
1 – oz. jack or cheddar cheese, sliced
avocado slices
Cilantro Lime butter


1 – Rub the pre-portioned burger with a little olive oil and season with salt and pepper.
2 – In a large, heavy skillet over medium high heat add the prepped burger to the pan, nestling it up against the edge of the pan.
3 – Turn the burger every minute, keeping the uncooked edge nestled to the side. Cook 4 oz. burgers for about two minutes each side and the 8 oz. burgers about 3 minutes each side for medium rare.
4 – During the last minute of the burger cooking, add the roasted pepper to the pan and heat for about 15 seconds on each side. Place the heated roasted chilies on top of the burger and top with the cheese.
5 – Transfer the burger to a plate and tent with foil. Let rest for three minutes before eating.
6 – To serve, place a scoop of the pureed cauliflower in the center of a plate. Top with the Green Chili Cheese Keto Burger and garnish with avocado slices, chopped tomato and drizzle with cilantro lime butter! So good!

Pureed Cauliflower with Cilantro Lime Butter


1 – head cauliflower, flowerets removed
1 – teaspoon salt
Cilantro Lime Butter


1 – In a pot bring a quart of water to a boil.
2 – Add the salt and the cauliflower, cover and cook until tender. About 8 minutes.
3 – Drain the water from the cauliflower and return the pan with the cauliflower back to the stove over low heat for about 7 minutes. Stir occasionally to keep the cauliflower from browning. This process helps pull some of the extra moisture away.
4 – Remove from the heat and mash the cauliflower with a potato masher. Transfer the cauliflower then to a food processor.
5 – Add 1 to 2 tablespoons of the cilantro lime butter and puree.
6 – Season with black pepper to taste. Reheat if needed.

Cilantro Lime Butter


1 – stick butter
1 – lime, juiced
1 – head cilantro leaves, washed and dried
*Optional – a pinch of cayenne pepper

Preparation: Melt the butter and transfer the melted butter to smoothie blender. Add the lime juice and cilantro. Blend on high until incorporated. Season with a pinch of cayenne. Leave at room temperature, stirring occasionally to keep ingredients incorporated. Or serve hot.






Lose your buns with our all-new fork & knife Keto-Burger’s! We are super excited to introduce a great way to deliciously jump-start your health and wellness regimen.

Our Keto-licious burgers are a 20% fat to 80% lean ratio, giving our 100% grass-fed/grass-finished meat a more subtle and buttery flavor. Our all-new Keto-Burgers are pre-portioned for your convenience and are available in quarter-pound or half-pound sizes.

Try these burgers with our Buffalo Bacon or one of Jill’s recipes below! Eat clean and get lean in 2019!

One of America’s Favorites – California-Style Pizza

January 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pizza topped with egg from the Chez Panisse cafe

California-style pizza (also known as California pizza or Gourmet pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country. It is served in a number of California Cuisine restaurants. Such restaurant chains as California Pizza Kitchen, Extreme Pizza, and Sammy’s Woodfired Pizza are three major pizza franchises associated with California-style pizza.

California-style pizza was invented more or less simultaneously in 1980 by Ed LaDou (the “Prince of Pizza”), then working as pizza chef for Spectrum Foods’ Prego Restaurant in San Francisco’s Cow Hollow neighborhood, and by pizza chefs working for Alice Waters at the Chez Panisse cafe in Berkeley, California.

LaDou had learned pizza-making in the 1970s as a teenager at Frankie, Johnnie & Luigi Too, a traditional New York-style pizzeria in Mountain View, California. He made pizzas briefly at Ecco, an upscale restaurant at the Hyatt Hotel in Palo Alto, California, before starting at Prego. Although Prego specialized in classic, Italian-style thin crust pizzas, its chefs encouraged LaDou to experiment with prosciutto, goat cheese, and truffles in their wood-burning oven, and send his results to guests. At one table, to whom he served an off-menu invention involving mustard, ricotta, pâté and red pepper turned out to be chef Wolfgang Puck.

California-style pizza with greens, egg, bacon, and garden vegetables

By 1980, Alice Waters’ Chez Panisse and its head chef, Jeremiah Tower, had already invented California cuisine, a combination of French and Italian techniques and presentation with fresh local ingredient-focused flavors. Waters was a long-time fan of Tommasso’s Italian restaurant in San Francisco’s North Beach, which had installed the West Coast’s first wood-fired pizza oven when it opened in 1935. After traveling to Italy, Waters decided to make an open kitchen featuring a Tomasso’s-style pizza oven the focus of the new cafe she was opening above her main dining room. Although prepared in classic fashion, her chefs added exotic fine ingredients to their single-serving pizzas and calzones, such as goat cheese and duck sausage. Her cafe, and its pizzas in particular, were an instant success, attracting wide attention among food critics.

Wolfgang Puck, in 1980 and 1981, was preparing to open the restaurant that would make him famous, Spago, in West Hollywood, California. Initially conceived as a pizzeria, Spago’s was modeled after the upstairs cafe at Chez Panisse. He was so impressed with the pizza LaDou had made for him at Prego, he hired LaDou as head pizza chef. Under Puck’s guidance, LaDou developed more than 250 pizza concepts using ingredients such as scallops, roe, and baby zucchini flowers. Among their most famous invention was “Jewish pizza”, a pizza dough first cooked then topped with smoked salmon, crème fraîche, capers, and dill. Another innovation was using infused olive oil, baby vegetables, chili oil, and flavored dough.

In 1985 LaDou helped two inexperienced lawyer-restaurateurs, Richard L. Rosenfeld and Larry S. Flax, start a new restaurant concept, California Pizza Kitchen (also known as “CPK”). He brought them many of Spago’s recipes, which he had carefully saved. The new restaurant borrowed the concept of open kitchens centered around wood-burning pizza ovens from Spago, but instead of exotic gourmet ingredients it used innovative but simpler comfort food toppings. When the new restaurant’s chef quit less than a month before opening, LaDou quickly designed and cooked an entire menu, inventing the now-ubiquitous barbecue chicken pizza on the spot. LaDou also helped develop pizza menus for Sammy’s Woodfired Pizza and the Hard Rock Cafe.

Both Wolfgang Puck and California Pizza Kitchen were instrumental in turning California-style pizza from a gourmet food trend to a mass consumer food product. Based on the success of his pizzas and his status as a celebrity chef, Puck opened a series of restaurants, ranging from high end clones of Spago, to convenience chains for airports and mall food courts. California Pizza Kitchen grew to 200 outlets. Both introduced frozen pizzas, but after an early success Puck’s supermarket lines were overtaken by CPK’s, which are backed by Kraft foods.


Flatiron Turkey Burger

June 29, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another Jennie – O Turkey Recipe to pass along to all of you, Flatiron Turkey Burger. Made using the JENNIE-O® Lean Turkey Burger Patties with toppings of Mushrooms, Cheddar Cheese, and Avocados. This is just one of the many delicious and healthy recipes you can find at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Flatiron Turkey Burger
Mushrooms sautéed in butter and seasoned with thyme and garlic join sharp Cheddar and ripe avocado on top of a grilled turkey patty. Do we have your attention? This burger sure will. Ready in under 30 minutes!

1 teaspoon olive oil
1 tablespoon butter
2 portobello mushrooms, sliced
1 cup oyster mushrooms, torn
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
salt and coursely ground black pepper, if desired
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 slices Cheddar cheese
4 reduced calorie burger buns, split and toasted
1 avocado, sliced

1) Heat oil and butter in large skillet over medium-high heat. Add mushrooms, garlic, thyme, salt and pepper, if desired. Cook, stirring occasionally, 5 minutes or until mushrooms are softened.
2) Cook the patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Add cheese and mushroom mixture to bottom half of buns. Top with patties, avocado, and bun top.
* Always cook to an internal temperature of 165°F.


Calories 400
Protein 32g
Carbohydrates2 8g
Fiber 6g
Sugars 6g
Fat 18g
Cholesterol 85mg
Sodium 630mg
Saturated Fat 4g

Jennie – O Turkey Recipe of the Week – Turkey Fajita Dog

June 15, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Fajita Dog. Made using the JENNIE-O® Uncured Turkey Breast Franks, I love these! With toppings of bell peppers, onions, and ripe avocado. Let the fiesta begin! You can find this recipe along with all the other healthy and delicious recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Turkey Fajita Dog
Franks or fajitas? Why not both! Top your uncured turkey dog with crisp and tender bell peppers, onions, and ripe avocado for a Mexican-inspired twist! These will turn your next family grill out into a delicious turkey frank fiesta.

8 JENNIE-O® Uncured Turkey Breast Franks
1 green bell pepper, sliced
1 red bell pepper sliced
1 small red onion, sliced
1 teaspoon fajita seasoning
1 ripened avocado
½ cup sour cream
¼ cup chopped fresh cilantro leaves
2 tablespoon fresh lime juice
8 hot dog buns or hoagie buns, toasted or warmed

1) Grill turkey franks until heated through.
2) In large cast-iron skillet, over medium-high heat, cook bell peppers and onion until lightly charred and crisp tender. Stir in fajita seasoning and cook 1 minute more.
3) In small bowl, mash avocado with a fork, stir in sour cream, cilantro and lime juice.
4) Place franks in buns, top with bell pepper mixture. Dollop with avocado mixture.


Calories 260
Protein 13g
Carbohydrates 26g
Fiber 5g
Sugars 4g
Fat 14g
Cholesterol 40mg
Sodium 740mg
Saturated Fat 3.5g

Soup Special of the Day………..Chilled Spring Avocado-Cucumber Soup

May 20, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Chilled Spring Avocado-Cucumber Soup. It’s another delicious recipe from the CooksRecipes website (https://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html


Chilled Spring Avocado-Cucumber Soup
This chilled avocado and cucumber soup is full of fresh flavors and bursting with colors. It is simple to make using a blender. Garnish with finely chopped red onion, diced cucumber and chopped fresh dill for a festive flourish that will impress friends and family. Perfect for a simple entertaining option.

Recipe Ingredients:
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Low-fat 2% Milk
1/4 cup red wine vinegar
2 large or 3 small ripe avocados, halved, pitted, peeled and diced (about 2 1/2 cups total)
1 cup water
1 cup sliced unpeeled cucumber
1/3 cup snipped fresh dill
Diced cucumbers, finely chopped red onion and chopped fresh dill for garnish (optional)

Cooking Directions:
1 – Combine evaporated milk and vinegar in small bowl; let stand for 15 minutes.
2 – Place avocados, water, evaporated milk mixture, 1 cup cucumber and 1/3 cup dill in blender; cover. Blend until smooth. Season with coarse salt and ground black pepper. Cover; refrigerate for 1 hour (can be made up to 4 hours in advance).
3 – Pour soup into eight small bowls or glasses; garnish with cucumber, red onion and dill.
Makes 8 servings (about 2/3 cup per serving).


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