Avocado Tomato Sprouts Pepper Jack With Chive Spread Recipe 375

Steps:

• Brown ground beef and onions. Stir in taco seasoning. In separate bowl blend avocados, lime juice, salt, pepper, and tequila. Pour the avocado mixture into a baking dish and cover with seasoned ground beef. Bake at 350 for 10 minutes or until cheese is melted. Remove from oven top with tomatoes, daps of sour cream and sprinkle with cilantro and chives. serve with tortilla chips

Steps:

• 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
• 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
• 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Steps:

• Blanch, peel, core and quarter tomatoes. To blanch a tomato, you drop tomato into boiling water for 15 seconds then drop tomato into ice water or just peel. The skin will peel off easily. Remember, core is just taking the stem part out of the top of the tomato and the bottom part. Heat olive oil in a large dutch oven or stainless steel pan. Add garlic and oregano, cook till garlic is tender and oregano is fragrant (about 2 minutes). Add chopped onion and peppers and cook until tender (about 5 minutes). Add tomatoes, vinegar and sugar, simmer uncovered about 45 minutes or until desired consistency (you will need to cook longer if tomatoes are watery). Place in hot sterilized quart jars, add 1 teaspoon of salt to the top of each quart jar, leave 1/2 inch space at the top, place lids on and place in hot water bath, bring water back to boil and start timing for 40 minutes, remove and let cool. For jars that do not seal, remove lids and clean top of jar, replace with new lid and re-bath jars.

Steps:

• Preheat oven to 350. Cut a deep pocket into the side of the pork chops, making a small entrance hole and moving the knife back and forth to enlarge the pocket. Be careful you don't poke through the other side. Sprinkle with salt and pepper. In a bowl, combine mashed avocado, lemon juice, butter and garlic and mix well. Stir in diced avocado. Using a small spoon, fill the pockets in the pork chops with this mixture. Secure with toothpick and sprinkle chops with flour. Melt butter with olive oil in a large ovenproof skillet and add chops; brown on both sides. Transfer to oven. Bake for 20-30min until a meat thermometer registers 155. Let stand for 5min, then serve.