GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES
Watching your carb intake? Then you've got to try this grilled chicken guacamole. Simple ingredients turn a snack into a gourmet meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.
Nutrition Facts : Calories 142 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 6g protein.
CHERRY TOMATOES WITH GUACAMOLE
Make and share this Cherry Tomatoes with Guacamole recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 3h15m
Yield 96 appetizers
Number Of Ingredients 7
Steps:
- Using a sharp knife,cut each tomato in half croswise.
- Scoop out seeds, place cut sides down on paper towels.
- Let drain for 20 minutes.
- Meanwhile, peel and pit avacado.
- Place in small bowl and mash with a fork.
- Stir in lemon juice, onion, garlic and salt, mix well.
- Gently spoon filling into tomato halves.
- Place on serving plate and cover loosely withplastic wrap, refrigerate for up to 3 hours.
- Just before serving, sprinkle with bacon.
- For a special presentation, instead of bacon, sprinkle them with red or black caviar.
Nutrition Facts : Calories 6.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 9.9, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 0.1
CHERRY TOMATOES STUFFED WITH CRAB GUACAMOLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut a 1/4-inch cap off each tomato. Reserve the caps. Scoop out the seeds and pulp with a tiny spoon or melon-ball scoop. Season each hollowed tomato with salt and pepper. Set aside.
- Mash the avocado with a fork in a bowl, add the lemon juice, olive oil, hot pepper sauce, crabmeat, shallots, garlic, and chopped coriander and mix until smooth. Salt and pepper to taste.
- Fill each cherry tomato 1/4-inch above the rim with the crab guacamole. Add a coriander leaf for decoration on top and cover each tomato with its cap.
TOMATOES STUFFED WITH GUACAMOLE
Categories Tomato Appetizer No-Cook Vegetarian Quick & Easy Avocado Raw Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
- Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
- Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.
BAKED CHERRY TOMATOES WITH GARLIC
Succulent cherry tomatoes are baked with a sliver of garlic inside. Optionally drizzle with olive oil and/or sprinkle with salt. You may wish to serve these with toothpicks. Perfect for the party on the patio!
Provided by HANNAHGIRL
Categories Appetizers and Snacks
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
- Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.
Nutrition Facts : Calories 40.4 calories, Carbohydrate 2.2 g, Fat 3.5 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 53.6 mg
MARTHA'S CLASSIC GUACAMOLE
Hard-boiled eggs make a surprisingly delicious addition to Martha's go-to guacamole.
Provided by Martha Stewart
Categories Appetizers
Time 15m
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in cherry tomatoes and eggs. Serve with plantain chips. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day. If making ahead, hold off on stirring in eggs until just before serving.
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