Hot Stuffed Avocado Recipes

Steps:

• Preheat a grill to medium heat.
• Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
• Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
• Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
• Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.

Steps:

• Slice avocado in half and remove pit.
• Put halves in large baking pan. Sprinkle each with lemon juice and garlic powder.
• In small saute pan, melt butter; add shallot, celery salt and pepper. Cook 3 minutes. Whisk in flour.
• Add cream. Cook while stirring until thickened. Fold in chicken and 1/4 cup cheese.
• Stuff each avocado with half of mixture, top each with remaining cheese and almonds and bake at 350 degrees for 15 minutes.

Steps:

• Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal.
• *Sesame Meal: Mix 1/2 cup of sesame seeds and 1/4 teaspoon salt, grind in nut or coffee grinder in 2 tablespoon increments.
• CURTIS' QUICK AVOCADO DRESSING
• In a blender place peeled avocado, add a pinch of chile powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper.
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• Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
• Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

Steps:

• In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.