Chicken Avocado Burritos

Found this recipe on Pinterest and made a few modifications (of course)

Chicken Avocado Burritos

2 to 2 1/2 cup cooked shredded chicken

1/2 cup Mexican cheese blend

1 avocado, diced

1/2 tsp Wildtree Chipotle Lime Rub

Flour tortillas - I used fajita size and needed 10. 

Spray oil

Mix the chicken, cheese, avocado, and Wildtree Chipotle Lime Rub together in a mixing bowl. 

Place about 1/4 cup of the mixture in the center of a tortilla.  Fold up from the bottom, then fold in the sides.  Lastly, roll it up over the top to the tortilla.  

These can be cooked on the grill and probably could be baked.  I used my George Foreman grill.  Spray the grill with a little oil.  Arrange the burritos on the grill and close.  Cook for several minutes until browned and warmed through.  

Serve with salsa, sour cream and guacamole. 

These can be frozen up to 3 months according to the original recipe.  I would probably use the option to cook before freezing - might as well while the grill is hot.   Then you just heat in the microwave for 3 minutes or until warmed.  

I think they would be good with additional ingredients such as corn, black beans, green onions, and green chilies.  I will have to experiment :-) 

Roasted Avocado

Roasted Avocado

Avocados, ripe but not too soft.
Wildtree Chipotle Lime Rub
Wildtree Ranchers Steak Rub
Olive oil spray

Preheat oven to 400 degrees.   Line a baking sheet with a piece of crumpled aluminum foil.  I found the crumpled foil works well because you can smooth out a little spot for the avocado to help it stand upright.
Cut avocados into 4 or 6 wedges.   Peel if the skin is loose enough - or use a spoon to scoop out each section.
Place on the baking sheet.  Spray liberally with the oil.  Pinch some of the Chipotle Lime Rub between fingers and rub fingers together to lightly sprinkle on the avocados.  Sprinkle with the Ranchers Steak Rub (it is peppery - don't over do it).
Bake for 6-7 minutes.

Corn and Avocado Salad

Corn and Avocado Salad

small bag of frozen corn, thaw in lukewarm water and drain well
1 avocado, diced in small pieces
2 tsp lemon or lime juice
1 small onion, diced
1/4 cup Ranch dressing
1 tsp dried cilantro (or 1 Tbsp fresh)
1/2 tsp chili powder
1/2 tsp cumin, ground
salt and pepper to taste

Toss diced avocado with the juice to prevent browning. 

Combine with remaining ingredients.  Add more Ranch dressing if desired.

Serve cold.   Good side dish for a Mexican dinner.

Can also used flavored Ranch dressings and adjust seasonings.

Carmelized Brussel Sprouts and a super easy salad

Carmelized Brussel Sprouts - 4 servings
1 lb fresh brussel sprouts, rinsed and sliced
2 tsp olive oil
1 tsp minced garlic
2 Tbsp brown sugar

Heat oil in skillet over medium -high heat.  Add garlic and saute until fragrant.   Add brussel sprouts and cook , stirring occasionally, until wilted.  Reduce heat and top with brown sugar. Cover and let steam until the brown sugar has melted.  Stir well and serve.




Avocado, Onion and Tomato Salad - 4 servings

2 avocados, sliced
1/2 medium onion, cut into rings
1 or 2 tomatoes, sliced into 8 slices
Juice of a lime

Toss avocado with the lime juice - add a little salt if desired.
Lay 2 tomato slices on each plate.  Top with the onion rings.  Place avocado mixture on top. 

Salmon Patties with Avocado Tomato Salsa

(Sorry no photos)

Salmon Patties with Tomato Avocado Salsa

1 can salmon, drain, flake and break up bones
2 Tbsp onion, diced
1 jalapeno pepper, diced
1 egg beaten
3 to 4 Tbsp dry bread crumbs (I used more)
Olive Oil

Mix together all except the olive oil. Heat oil in a large skillet. Shape salmon mixture into 4 patties. Cook in the oil until browned on both sides.


Salsa

1 cup diced tomatoes
1 or 2 avocados, diced (I actually used 1 1/2)
Juice of 1 lime
1/2 tsp garlic powder
1/2 tsp olive oil
1/8 tsp salt
1/4 tsp black pepper

Mix all together. Serve over the salmon patties