Since dinner was in the slow cooker and the salad was already made, what to do, but drink and cook.
Roy made Brendaritas and I played with guacamole with goat cheese. I love that combination!
Made one that is just a dip -
2 oz. goat cheese
2 avocados
1 Serrano or jalapeno
1 1/2 T. cilantro
1 T. roasted garlic
Juice from 1 lime
S&P
I put it all in the processor, but next time I think I'll just mush everything up - we like a little more texture.
2nd one -
This is a B.A. recipe from 1994 - supposed to be served as tostados on a plate, but I had some tostitos (the cup things) so we just used those as an appie.
* Exported from MasterCook *
Chicken and Black-Bean Guacamole Tostadas
1 large ripe avocado -- peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans -- rinsed, drained
2 green onions -- chopped
Hot pepper sauce (such as Tabasco)
-----
2 cooked chicken breast halves -- shredded (about 1 3/4 cups)
-----
1 tomato -- seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice
-----
4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or feta cheese
Purchased salsa
Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.
- - - - - - - - - - - - - - - - - - -
three brendaritas later, we almost said, "What dinner?"
Roy made Brendaritas and I played with guacamole with goat cheese. I love that combination!
Made one that is just a dip -
2 oz. goat cheese
2 avocados
1 Serrano or jalapeno
1 1/2 T. cilantro
1 T. roasted garlic
Juice from 1 lime
S&P
I put it all in the processor, but next time I think I'll just mush everything up - we like a little more texture.
2nd one -
This is a B.A. recipe from 1994 - supposed to be served as tostados on a plate, but I had some tostitos (the cup things) so we just used those as an appie.
* Exported from MasterCook *
Chicken and Black-Bean Guacamole Tostadas
1 large ripe avocado -- peeled, pitted
4 teaspoons fresh lime juice
2/3 cup canned black beans -- rinsed, drained
2 green onions -- chopped
Hot pepper sauce (such as Tabasco)
-----
2 cooked chicken breast halves -- shredded (about 1 3/4 cups)
-----
1 tomato -- seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
Lime juice
-----
4 purchased tostada shells (crisp corn tortillas)
2 cups shredded lettuce
2/3 cup crumbled mild goat cheese (such as Montrachet) or feta cheese
Purchased salsa
Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper.
Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper.
Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve.
- - - - - - - - - - - - - - - - - - -
three brendaritas later, we almost said, "What dinner?"

Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com