Fast and Easy Salad with Tomato, Avocado and Ground Lamb Salad

When I was growing up, salads meant red ripe tomatoes, lettuce and sliced onions with a homemade  "French" dressing drizzled on top.  Admittedly, they were yummy and fresh, however, they were pretty much relegated to the summertime because that was when our local Maryland tomatoes were available.  Every year I would look forward to eating succulent tomatoes right from our backyard or my grandfather's garden with the juice dribbling down my chin.  For many years, I used to wait for the summer season to buy fresh tomatoes.  Out of season, a good tomato is hard to find.

Today there are many varieties of tomatoes with all kinds of shapes, sizes and colors. There is no doubt that they may not be at their best flavor, however, tomatoes are available in markets everywhere throughout the year.  Although nothing compares to the distinct mouth-watering  taste of a garden-fresh, vine ripened tomato, I can't resist having having tomatoes in  all seasons, either in a salad or in one of my bacon, egg, tomato and avocado sandwiches.  Besides, it has been fun experimenting with different the varieties throughout the years.

This salad doesn't really have a recipe.  The only quantity that I can almost specify is that from almost a pound of ground lamb, I made four patties and put two in the freezer.  I cooked one of the frozen patties and used a half crumbled up for the salad.  I sprinkled the patty with BBQ Tandoori seasoning and cooked it slowly in a tablespoon of olive oil and about a half a cup of water.  I let it cool a bit before adding it to the salad in the bowl.

Here are the ingredients I used

Italian greens, already packaged and cut
Romaine lettuce, torn into pieces
Tomatoes cubed
Avocado sliced
Onions, thinly sliced
Cooked Ground Lamb
Fresh ground black pepper to taste
2 TBs light dressing

Way yum!

Back from Travels with Doctor Who

So, I'm back from my 3-month journey with The Doctor, Martha Jones and Mickey Smith,  Amelia Pond and Rory Smith and many other companions, encountering, for example, the Daleks, The Silence, the Silurians, the Ood, the Gunslinger and the Shakri.  I must admit, the Weeping Angels are too creepy for me to encounter on this most recent trip, however, I'll check them out again on my short trip with Doctor this evening when "The Angels Take Manhattan.  Don't fret; I'll be back on Monday,  Earth Time.

Then, I;ll be back with some great recipes and simple foods with avocado,  mushrooms and other satisfying, delicious and healthy foods.  This is a food blog,after all.

Open-Face Portabello Mushroom Melt

Portabello mushrooms are a delicious alternative to hamburgers, turkey burgers and those miracle veggie burgers.  They are filling and satisfying and can be teamed up with a host of goodies to make a mouthwatering weekday meal for yourself or your family.

This is a perfect Spring or Summer lunch and so filling that you may not need a big dinner.  I added lots of flavors that I enjoy.  Sometimes, I make it strictly vegetarian, however, today, I added a couple of strips of low fat turkey bacon, because I wanted a bacon taste with the avocado I decided to add.

I always just use what I have in the fridge.  For example, I had some spring onions that needed using, so I cooked them instead of regular onions.  Anything that you would use to garnish your hamburger patties, you can use here.

 I used TJ's California-style Protein Bread and grated sharp Cheddar.  Way yummy!  You might like another hearty bread that will hold up to the ingredients.  If you notice, I did not use any salt  since my sauce is quite flavorful and the cheese and ranch dressing are salty enough.  Besides, you can taste the freshness and meatiness of the mushroom.

Ingredients

2 slices whole grain bread, toasted
1 or 2 Tbs olive oil
Large Portabello Mushroom, whole or sliced
Light mayo or your own special sauce* (See below)
Tomatoes, thin slices
Grated or sliced cheese
Onion slices, sauteed
2 slices crispy turkey bacon
1/2 avocado, sliced
Spring greens or lettuce of your choice
1 to 2 Tbs light Ranch dressing
Freshly ground pepper
My Own Special Sauce *

Heat olive oil over medium  heat. Add mushroom and saute, covered, on both sides in the olive oil.  Add onion slices and cook until soft.  Added grated or sliced cheese of choice.  Turn off heat and cover so the cheese melts over the mushroom and onions.  At this point, you can slice the mushroom so it spreads over both pieces of bread

Meanwhile, toast the bread and let get crispy.  Spread the mayo or sauce on both slices.  Place toast side-by-side on a plate.  Add spring greens and sliced tomatoes.  Grind pepper to taste on tomato slices.  Place mushroom with melted cheese and onions on top. Make sure to spread all ingredients over both slices of toast.  Add ranch dressing and spread over the top.  Place bacon slices acroos the top and add the avocado slices.  Not only beautiful, but delicious looking!

*My Own Special Sauce

1 cup light mayo
3-4 Tbs Greek yogurt or light sour cream
Pinch or two of cumin seeds
2-3 Tbs dill relish
Cayenne pepper to taste

Mix all ingredients well in a small mixing bowl. Chill before serving to let the flavors blend.  With this recipe, you can adjust ingredients to taste. 

 *  I also use this sauce on my fried catfish.  Way yum!

Blueberry Cucumber Smoothie with

I know it sounds a bit weird, however, this is what I came up with for breakfast this morning. It turned out really well.  I wanted blueberries and banana in my smoothie.  I made one last week, with blueberries, banana and spinach that was inspired by one of my Facebook friends who said she used kale and coconut milk in her smoothie,

Yesterday, I read an article on the RealAge website about the benefits of blueberries and decided to make this blueberry concoction with surprise ingredients today.  Measurements are not accurate, I threw in what I wanted.  You can do the same.  Create your own.   Mine was delicious--luscious and thick!  Nest time, I'll sprinkle in a bit of cayenne.

1 cup brewed Blossomberry White tea **
1 Tbs honey
1/2 cup unsweetened Coconut or Almond milk
1 frozen banana
1/2 cuo frozen blueberries
1/2 avocado, peeled and cut into small pieces
1/2 cucumber, peeled and sliced

Liquify in a blender until smooth. Enjoy!

** I use Tazo Blossomberry.  You can use any tea or all milk

Personal Chef Syle Moving and Making Big Changes!

It is March already.  Time to think of springtime.  And, as is fitting for the season, I am embarking on some big changes in my life.  Moving in with my daugher at the end of the month.  Cleaning out 25 years of papers, books, memories and all sorts of things..  Moving on to a new high in my life and looking forward to a fabulous and new experience.  We are both excited about this.

This has taken its toll on my ability to contribute to my blog recently; getting mired in the details of the move.  I'll be writing more soon, adding some more recipes and other comments.  Wow!  Moving into a house after having been 25 years in a small condo.  Parking right outside the door rather than having to walk long halls to bring my cleaning and groceries in.   That will be neat for a change.

Being able to walk in the streets of the neighborhood and talk to neighbors from their backyards and on their walks and jogs.  That will be fun.  Looking across the street and outside the window at homes and trees and flowers rather than other apartment buildings.  What a great new adventure.  To say nothing of having a really big kitchen in which to cook!  Yea!  Will keep you posted.

By the way; I overindulged in some more fish tacos last night.  I made enough for two or three people and ate them all.  This time I used my daughter's sauce recipe with light sour cream and light mayo rather than yogurt which I used before.  I also experimented with crystallized lemon (True Lemon brand) to give it a tangy taste.  The sauce was really good.  I'll bet adding some avocado to the tacos will add some nice flavor and texture.

Do you have some favorite restaurant dishes you wish you could have without going out?  Maybe it is the Tequila Lime Chicken from Applebee's or the Olive Garden Sangria or T.G.I. Friday's Mocha Mud Pie.  Always wonder what their secret ingredients are? Click the image to order your favorite restaurant recipes.

Variations on a theme. The BLT with Avocado and More

I love BLTs. They are fast and eually good at breakfast or lunck.   I don't always have lettuce, though, and yet I love the taste of bacon, tomato and mayonnaise on a sandwich.  Sometimes I put a fried egg on my BLT.  Other times, it's bacon, tomato and an egg.  There are days when I add a slice of cheese to the BLT or a half an avocado.  I always use turkey bacon.


So here are some variations on the BLT.  All of these are great with lettuce or not.


Bacon, lettuce, tomato
Bacon, half avocado sliced with sliced plum tomatoes
Avocado, tomato, cheddar slices
Bacon, cheddar and tomato
Bacon, egg, and cheddar melted either on the bacon or the egg
Avocado, tomatoes, very, very thin onion slices, almost shaved
Egg, tomato and avocado


I usually use just mayonnaise, real or light.  I might also use a creamy salad dressing, like blue cheese or creamy Caesar or Bacon or Peppercorn Ranch dressing.  All these add variety to your sandwich and offer a memorable taste.  You can toast your bread or not.   And, use a variety of breads or a tool.  An onion roll is a good choice.


America's Secret Recipes cookbooks, Vols. 1 and 2, offer variations on different food themes inspired by popular restaurants in your neighborhood..  Click on the image and find out more.

How about Applebee's  Tequila Lime Chicken or Chili's Chocolate Brownie Sunday?