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Shamrock Avocado Bites

Shamrock Avocado Bites


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Need some nibbles to go with your Guinness™? Try some shamrock-shaped avocados on top of squares of pumpernickel, melted cheese and corned beef.MORE+LESS-

4

to 5 slices of pumpernickel bread

3

to 4 slices of cheddar and/or muenster cheese OR 4 ounces of block cheese

3

to 4 avocados, just ripe but still firm

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  • 1

    With a knife, cut the corned beef into 1-inch squares. If using thin deli slices, stack two layers of corned beef.

  • 2

    With a knife or the square cutter, cut 12 squares from the pumpernickel bread slices. Cut 12 squares from slices of the cheddar and/or muenster cheeses. Place the cheese on the bread squares and transfer to a baking tray. Broil on high for 2 to 3 minutes, or just until melted. (Watch carefully!)

  • 3

    To make the avocado shamrocks, slice an avocado in half lengthwise. Twist both halves to separate, and carefully remove the skin and pit. Slice each half of the avocado in thirds lengthwise to make planks. Use the daisy or shamrock cutter to cut out shamrocks. If cutting out daisies, use a sharp knife to trim triangles from the bottom of the daisy to create a stem.

  • 4

    To arrange your bites, place a piece of corned beef on the melted cheese square and top with an avocado shamrock.

Expert Tips

  • This recipe also requires a 1 1/2-inch daisy or shamrock shaped cookie cutter or fondant cutter (or a sharp knife to cut your own shapes). Find the cutters in a craft or baking store.
  • Vegetarian? Skip the corned beef!

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
170mg
7%
Potassium
200mg
6%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
11%
Sugars
0g
Protein
4g
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Your St. Patrick's Day party needs these. Seriously.

    So the avocado may not be native to Ireland, but you do need some nibbles to go with your Guinness™ this St. Patrick’s Day. And avocados are green and can be cut in the shape of a shamrock.

    Plus, the corned beef brings it all home. And you’ll get bonus points for using Irish cheddar, too.

    All of that is to say these are the perfect, party-stopping bites to serve for the Feast of St. Patrick.

    They're almost an entire meal in miniature: Squares of pumpernickel bread topped with melted cheese, corned beef and a bit of festive avocado. If you’re vegetarian, you can skip a bit of the Irish (the corned beef, that is).

    If you’re really feeling the Irish roots, make your own corned beef. Or just do what I did and get it from the deli.

    Cut the corned beef into one-inch squares using a knife. If your slices are thin, you may need to double them. Set these aside.

    To cut the bread and the cheese (tee hee), I used a 1 1/2-inch square cutter, which is actually a fondant cutter available in most craft stores.

    If you don’t have one or don’t want to buy one, just use a knife. Cut out squares from the pumpernickel. Cut out the same number of squares from slices of the cheddar and/or muenster cheeses.

    Place a cheese square on each bread square, then place on an oven-proof tray and broil on high just until the cheese is melted, about two to three minutes. Set aside.

    Now, prepare the avocado.

    Make sure you choose avocados that are ripe, but still somewhat firm. Pick up the avocado and press it. It shouldn’t be so firm that it doesn’t budge. But it shouldn’t feel mushy behind the skin. It should give just a bit.

    You might get as many as 8 shamrocks per avocado if it's just at the right stage of ripe (where it’s easy to slice but holds its shape), but I suggest buying a couple extra to allow for error. If any part of the avocado is mushy, you won’t be cutting shamrocks from it.

    To slice the avocado, cut it in half lengthwise with a sharp knife, working around the pit. Hold a half in each hand, twist and pull apart. Gently remove the skin and the pit.

    Carefully slice each half in thirds lengthwise to get the most surface area. Cut out your shamrocks. I don’t have a shamrock cutter, so I used a 1 1/2-inch daisy cutter (also available in a craft store). I just used a knife to cut out the stem.

    To assemble the bites, place a piece of corned beef on the melted cheese and top with an avocado shamrock.

    Then plate them up...

    And get ready to nibble!


California Avocado Egg Bites

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Nutrition information
per serving

Vitamin A 218 mcg Vitamin C 41 mg Calcium 159 mg Iron 2 mg Vitamin D 1 mcg Folate 125 mcg Omega 3 Fatty Acid 0.19 g

% Daily Value*: Vitamin A 25% Vitamin C 45% Calcium 10% Iron 10 % Vitamin D 6%

Instant Pot® avocado egg bites are a fantastic way to start your day. Not only are they easy to make and delicious, they&rsquore also protein-packed and full of avocado, spinach, and chilies to help you reach your 5-a-day. This recipe is easily doubled, and the egg bites keep well in the fridge for 5 days and can even be frozen, so these are great for meal prep! If you can&rsquot find fresh Hatch chilies, you can substitute with an equal amount of Anaheim chiles or even 1 4 oz. can of rinsed and drained Hatch chilies. This recipe uses a silicone egg bite mold.


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Watch: Baked and Breaded Avocado Bites

These vegan avocado bites are baked instead of fried, making them a healthier option for avocado lovers everywhere!

How will you eat them? Try creating the perfect pairing by adding the bites to some fresh-cut French fries for a vegan version of “fish and chips,” using them to accent a light salad with a citrus dressing, or layering them on a baguette with tomato, onion, arugula, and vegan mayo for an out-of-this-world sandwich.

Avocado Bites (Video)

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Ingredients

  • 2 large avocados, pitted, peeled, and sliced into bite-size pieces
  • 1/2 cup Soy Milk
  • 1 Tbsp. vegetable oil
  • 1 cup panko bread crumbs
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup flour

Instructions

  • Preheat the oven to 450°F.
  • Whisk the soy milk and vegetable oil together in a small bowl.
  • Combine the bread crumbs, paprika, onion powder, garlic powder, salt, and pepper in a small bowl and stir well.
  • Take a slice of avocado and roll in the flour. Dip into the soy milk and oil mixture, then roll in the bread crumb mixture until evenly coated. Place on a foil-lined baking sheet. Repeat until all the avocado pieces are used.
  • Bake for 20 minutes, rotating halfway through.
  • Serve immediately with your favorite dipping sauce, on a sandwich, or atop a salad.

Try a gluten-free version by using an all-purpose gluten-free flour and crushed almonds in place of bread crumbs and baking for 12 to 15 minutes.


Crispy Avocado Bites with Cilantro Jalapeño Vinaigrette

Avocados are chopped up and dipped in a rich batter before taking a hot oil bath.

These are like little heavenly avocado pillows. The key to getting these guys puffed up so nicely? The soda water in the batter.

I don’t know how it works, but the bubbles do something magical.

And if the crispy avocados weren’t enough, we’re going to dip them in a super yummy dressing.

This cilantro jalapeño vinaigrette is zingy, creamy and sure to be your new favorite dipping sauce.

You can use it on salads, in burritos or over nachos. It has a ton of flavor – and let’s not ignore that amazing color.

Anytime I can eat something this green, that tastes this good, it makes me do a happy dance inside.

These are good anytime of year, but are sure to be a huge hit come football season!


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