In January 2017, I posted a similar recipe for this popular Mexican dish made with hominy – essentially a specially dried corn. While we thoroughly enjoyed that recipe, I did find it time consuming. If you are fortunate to have a grocery store which carries Mexican products you can find this on the shelves in a can, as I was fortunate to locate.
Sometimes one just wants to put a hot meal on the table with a minimum of preparation! Since we had a Costco leftover rotisserie chicken available, this was quick! Shred the chicken. Heat the pozole in a large saucepan over medium heat with the chicken added in.
While it is heating, slice up an avocado, set out some sour cream, slice two or three radishes, chop up a bit of cilantro, some shreds of cabbage if you have some?
When the pozole is thoroughly heated, pour into large soup bowls and garnish with the sour cream, radishes, cilantro and avocado. You can add a few tortilla strips if you have them for some added crunch.
Just in case you are wondering about the difference between a Chef’s Salad and a Cobb Salad, here is what I found in Wikipedia –
A Chef Salad and Cobb Salad both have lettuce, cheese and meats such as bacon, chicken breast, and ham, plus hard boiled eggs. But a Cobb salad usually has a mixture of lettuces, and also has avocado and tomatoes. It was named after Robert Cobb who was the owner of the famous Hollywood Brown Derby and created by his chef in 1937.
1 boneless, skinless chicken breast or leftover baked ham, chopped
3/4 head iceberg lettuce (or salad greens blend)
8 grape tomatoes (I chopped up a Roma tomato)
2 hard-boiled eggs
1 1/2 ounces blue cheese crumbled
3 ounces ranch dressing (or blue cheese dressing) OR Cobb Dressing below*
Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest. (Substitute chopped ham in place of chicken).
Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken/ham. Crumble blue cheese and place next to bacon.
Serve with the ORIGINAL dressing!
Cobb Salad Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 tsp fresh squeezed lemon juice
2 tsp salt
3/4 tsp black pepper
3/4 tsp Worcestershire sauce
1/4 tsp dry mustard
1 tsp garlic minced
1/4 cup olive oil
3/4 cup salad oil
Place all ingredients in a blend and blend together until well mixed.
The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.
Grilled Salmon with Avocado Salsa
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper
Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa. Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/
Happy New Year Bloggers! I am going to try something different this year now that so many of you are really setting the bar high with your wonderful blogs. This old dog is not that techie…LOL…but like John Glenn I can take small steps. Hence my New Years resolution to use actual photos of the recipes when I cook them.
I thought the cocktail looked quite nice in the ice cream dishes we got from our friends one Christmas. Here is the recipe –
Traditional Mexican Shrimp Cocktail (food.com)
1 (48 ounce) can V8 vegetable juice (spicy if desired)
ATTENTION GROCERY SHOPPERS! I just thought you might be shopping today for tyhe weekend dinner so I am posting this great salad recipe early this week. It is incredibly easy to make. We used seedless green grapes and toasted almonds, but the choice is yours. So get in your car and go buy these ingredients!
Grape, Avocado and Arugula Salad
6 cups fresh arugula, loosely packed
2 cups halved seedless grapes, red or green or a mix
1 avocado, peeled, pitted and diced
1/2 cup crumbled goat cheese
1/2 cup chopped toasted walnuts or pecans
half a small red onion, peeled and thinly sliced
balsamic vinaigrette (ingredients below)
White Balsamic Vinaigrette Ingredients:
1/3 cup extra virgin olive oil
3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
2 Tablespoons honey or agave nectar, to taste
1/4 teaspoon sea salt
1/8 teaspoon freshly-cracked black pepper
To Make The Salad:
Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.
To Make The Vinaigrette:
Whisk all ingredients together for 30 seconds until combined.
A truly summer salad! If you are not into making your own dressings, buy a similar raspberry balsamic one at the store. This salad both looks and tastes great!!
Strawberry and Avocado Spinach Salad in Raspberry Balsamic Vinaigrette
Prep Time: 10 minutes Total Time: 10 minutes Servings: 2
• 1 (5 ounce) package baby spinach
• 2 cups strawberries, sliced
• 1 avocado, diced
• 4 slices bacon, cooked and crumbled
• 1/4 cup blue cheese, crumbled
• 1/4 cup pecans, coarsely chopped
• 1/4 cup raspberry white balsamic vinaigrette (* see below) directions
1. Assemble salad, toss in dressing and enjoy!
Option: Goat cheese or feta also work well in place of the blue cheese.
Option: I like to throw in some fresh peas when available in spring.
Raspberry White Balsamic Vinaigrette
Prep Time: 5 minutes Total Time: 5 minutes Servings: 1cup
• 1/2 cup raspberries fresh (or thawed frozen)
• 1/4 cup white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large clove garlic, minced
• salt and pepper to taste
1. Mash the raspberries and mix everything. 2. Pour over your favourite summer salad…
2 sliced of bacon, cooked then crumbled (consider using the Ready Cooked bacon)
2 slices of toast
sea salt, to taste
fresh cracked black pepper, to taste
hot sauce, optional
fresh chopped tomatoes, optional
cumin (these three items are our friend Naomi’s suggestions)
Pre-heat oven to 425 degrees.
Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.
I used an egg separator to first separate the yolks and whites!
Cut avocado in half and carefully remove seed. Leave it in the skin. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.
In a medium baking dish, (sprayed with a little oil) try to rest the avocado half inside the edge of the dish so that the avocado doesn’t tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out.
You can crack the egg directly in the avocado, but it might overflow and make a mess. Place the yolks in the avocado first and then add enough whites to fill each hole. Add salt and fresh cracked black pepper, and cumin on top of the eggs, to taste.
Top with bacon pieces…
Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it’s cooked to your desired consistency. My eggs took 20 minutes.
Sprinkle crumbled bacon on top.(unless it was baked WITH the bacon). Spread the avocado/egg onto toast. Add addition salt and pepper to taste, chopped tomatoes, hot sauce, sour cream and cilantro if needed. Enjoy!
Hard to imagine on this very cold Sunday morning that anyone in Canada might be interested in a cold soup…LOL. Nevertheless, I have had a request for this soup from a dear friend in Burlington who enjoys a similar soup at our friend Valeries’ The Pickled Onion B and B in Santa Elena. Alas, it is NOT Valerie’s recipe (family secret), but it has been tested by Larry and I and it is a winner!
Ina Pinkney’s Chilled Avocado-Cilantro Soup
1 2/3 large ripe fresh California avocados- peeled and pitted
2 cup chicken stock (canned low sodium)
2/3 Tbsp. lime juice
½ cup yogurt- plain, low fat
¼ cup sour cream or cottage cheese
1 tomato – large, peeled and seeded or 10 or 12 cherry tomatoes whole
¼ cup cilantro – fresh, chopped
salt to taste
hot sauce for garnish
Put 1 1/2 the avocados, stock, lime juice, yogurt and sour cream in a blender.
Blend until smooth.
Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
Coarsely chop the remaining half of avocado and stir into the soup.
Chill for several hours.
Serve with a dash of hot sauce (optional)
A dollop of sour cream on the surface of the soup, stirred with a toothpick to make a swirl. You could add a few croutons!
Makes 4 generous servings…
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity according
This recipe is from the Jicama Grill and can be found online at Food.Com, along with other great recipes. We made this for my son-in-law’s graduation from Law School and it was a definite hit. You could serve it in individual martini glasses!
NB..If you go to the website, you can adjust the quantities up or down in the event you are having a large group.
1 -1 1/2 lb shrimp, peeled and deveined
1 large tomatoes, diced
1/2 red onion, diced
1/2 bunch cilantro, diced
1/2 serrano peppers or 1/2 jalapeno, diced
4 limes, squeezed
4 lemons, squeezed
1 oranges, squeezed (preferably sour oranges)
1 large avocados, diced
1 large cucumbers, peeled and diced
Prep Time: 30 mins Total Time: 4 1/2 hrs
1 Blanche shrimp in boiling water for about 5 minutes, then shock in ice cold water. Strain when cooled. (TO SIMPLIFY THIS I USE FROZEN COOKED SHRIMP WITH TAILS REMOVED)
2 Cut shrimp into 1-inch pieces and add to bowl.
3 Add citrus juice and marinate for 2 hours.
4 Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
5 Add avocados and cucumber before serving