Lime-Avocado Ice Cream

Avocado ice cream?  At first, I was skeptical. I wasn't sure how avocados would fair as the main ingredient for ice cream.  Let me tell you - it is wonderful.  It has been a long time since I have tasted such delicious ice cream.   It is so rich and creamy and has a wonderful buttery texture.  The lime and the avocados compliment each other to make a delicious frozen treat.  It kinda tastes like Key Lime Pie filling.  Besides the flavor another big plus for this recipe is no ice cream freezer required.  Everything is done in your blender and then the "custard" is poured in a metal pan.  Freeze for 2 hours - stir - freeze for 2 hours and serve.  That is it:)  Your delicious ice cream  is ready to enjoy.



Lime-Avocado Ice Cream
From Good Housekeeping Magazine

Ingredients:
3 ripe avocados
1 (14-ounce) can sweetened condensed milk
1 cup whole milk
1 tablespoon finely grated lime peel
3/4 cup lime juice (6 limes)
1/4 teaspoon salt

Directions:
1. In a blender add the avocados, sweetened condensed milk, and the whole milk.  Puree until smooth.
2. Add the lime peel, lime juice, and salt.  Blend until smooth.

Everything Blended Together

3. Pour into a 9-inch square metal pan.  Freeze 2 hours.  Stir frozen edges of ice cream toward center.  Freeze 2 hours longer or until firm.  Serve.

Ready For The Freezer

Guacamole Deviled Eggs

Guacamole deviled eggs.  A delicious way to gobble up the Easter Eggs that may be in your fridge next week. Rich and buttery in flavor with just a hint of southwestern flavor.   To make these eggs you start by cutting hard boiled eggs in half.  Remove the yolks and set aside.  Next you make some Guacamole.   Avocados are smashed and mixed with some spices.  To this mixture, I added some lime juice, sour cream and two egg yolks.

The Guacamole was then spooned into the egg white halves.  I topped mine with a cilantro leaf but you could sprinkle with paprika  if you wished.  If you have some Guacamole leftover just serve it with some chips.



Guacamole Deviled Eggs

Ingredients:

6 hard boiled eggs, peeled and cut in half lengthwise
2 ripe avocados
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 tablespoon sour cream
12 fresh cilantro leaves

Directions:
1. Scooped out the cooked yolks from the hard boiled eggs and set aside.
2. Cut the avocados in half and remove the pit.  Scoop out the flesh and place it in a bowl.  Mash the avocados with a fork.
3. Add the lime juice, salt, chili powder, cumin, garlic powder and sour cream and stir until mixed.
4.  Crumble 2 of the egg yolks into the avocado mixture.  Stir gently to mix. Save remaining egg yolks for another use.
5. Spoon the guacamole into the hard boiled egg whites.  Top with a cilantro leaf and serve.

Makes 12 halves

Tex-Mex Chopped Salad

It was one of those perfect days when the sun was shining bright, but it wasn't  too hot.  There was just a very little breeze in the air.  Hard to believe we are still in winter.  Spring is around the corner though.   A salad would be perfect for lunch on a beautiful day like this.  I chose to make a bright and colorful salad - a Tex-Mex Chopped salad.

This salad has colorful ingredients that are tasty and good for you.  There are some slice green peppers, tomatoes, corn, avocados, pinto beans (the recipe called for black beans, but I substituted pinto beans), lettuce (again, I substituted lettuce for cilantro).  All of these salad fixings are tossed in a tangy lime vinaigrette dressing that is out-of-this world delicious.   I like tang to my  salad dressings.

What is great about this salad if you have picky eaters like I do, the  ingredients are separately placed on individual plates.  If a family member doesn't like say avocados, they do not need to put them in their salad.

I loved the flavors and texture of this salad.  Everything blended together nicely and the lime dressing added a wonderful tangy flavor.  I topped my salad with fresh ground pepper.

Tex-Mex Chopped Salad
From Better Homes & Gardens Magazine Adapted by From My Southwest Kitchen

Ingredients:
1/3 cup lime juice
1/3 cup olive oil
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15-16 ounce) can black beans, rinsed and drained (I used Pinto)
10 ounces frozen whole kernel corn, thawed
2 cups lightly packed cilantro, chopped or 4 cups chopped romaine lettuce
2 cups grape or cherry tomatoes, halved
1 avocado, halved, pitted, and chopped
1 green sweet pepper, chopped
6 green onions, thinly sliced

Directions:

1. In a screw-top jar combine lime juice, oil, sugar,  kosher salt, and crushed red pepper.  Shake well to combine.
2. Arrange black (pinto) beans, corn, cilantro (lettuce), tomatoes, avocado, sweet pepper, and green onion on plates.  Drizzle with dressing.

Makes 4 servings