These No-Bake Mini Key Lime Pies have cool, creamy California Avocados swirled in with homemade ice cream filling, tart lime juice, and sweet graham cracker crumble crust! To-die-for!
(Thanks to California Avocado Commission for sponsoring this post!)
Key lime pies are a classic summer treat with big, bold flavor! This frozen mini key lime pie recipe puts a new spin on an old favorite by adding fresh California Avocados to the mix. Lime and avocado make a surprising, fresh combination that adds a new dimension to dessert! When I tried it out today, I LOVED the way it turned out! Freezing them makes the flavor really pop, especially in the summer heat.
Making pies is easier than you think, especially my favorite kind: no bake pie! No bake pies are quicker and simpler than traditional pies, but they still taste delicious and look super impressive in a dinner spread. One of my favorite pie recipes was my mom’s Chocolate Pie that she makes every year for Thanksgiving.
Turning pies into mini pies just adds to the fun you can have in the kitchen. There’s just something so cute about teeny pies! Not to mention, they’re easy to eat with one hand, so they’re PERFECT for picnics. I don’t know about you, but I’m always on the lookout for great picnic ideas in the summer! No Bake Mini Key Lime Pies or Apple Hand Pies would both be so, so good on a picnic!
Key Lime Pie
Key Lime Pie has been around since at least the 1930s in the United States. It probably originated somewhere in Florida, where Key limes used to be grown. As a matter of fact, that’s where they got their name: from the Florida Keys! In all my life eating Key lime pie, I never made the connection until now. Hopefully I’m not the only one!
A big hurricane in the nineties knocked out most of the lime production in Florida at the time, and a tree disease got the rest a few years later. There are still some lime trees in Florida, but they’re mostly privately owned. There aren’t nearly enough to produce commercial quantities. Nowadays, most limes in the US are imported from Mexico.
But what really sets this pie apart from most, is the addition of California Avocados into the pie mixture! It really gives the pie a super creamy consistency and cuts down on the acidity of the limes.
What is the Difference Between Key Lime and Lime?
Key limes and “regular” Persion limes are pretty similar. They’re both tart, greenish citrus fruits. There are a few significant differences. (Aren’t you glad I didn’t say “key differences”? I could have, it was right there lol!)
Key limes are smaller than Persian limes.
They have more seeds than Persian limes.
Key limes are harvested when they’re green–but they turn yellowish when they’re ripe.
The rinds of Key limes are thinner and more textured than Persian limes and are more aromatic with a stronger, somewhat floral flavor.
The key kinds are more tart than Persian limes, and are usually a lot pricier than regular limes.
Can You Substitute Regular Lime Juice for Key Lime Juice?
One big problem with making Key lime pie is finding the right limes! Some grocery stores carry them, but plenty more don’t. And when you can find them, they tend to be more expensive than regular limes.
So, can you substitute regular lime juice in Key lime pie? Absolutely! Regular lime juice will be just fine in this recipe. If you can swing Key limes, go for it! But if you use Persian limes, you’ll still end up with a fantastic dessert. If you want, you can stir in a little lemon to make up some of the tartness of Key lime juice, but it’s not necessary. Either way will work. And I bet no one will notice until you tell them!
Mini Key Lime Pie
Mini pies are adorable, but they’re a different ball game than full sized pies! Luckily, now you can get mini pie crusts pre-made, so you don’t even have to worry about it! If you want to make your own, there are a few different ways you can go.
These bite-sized, no-bake Key Lime Pies have creamy avocados swirled in with homemade ice cream filling, tart lime juice, and sweet graham cracker crumble crust.
1 1/2 cups heavy whipping cream
3/4 cup granulated sugar (or 1/4 cup + 2 Tbsp. Truvia Baking Blend)
1 cup diced California Avocado (about 1 large or 2 medium sized avocados)
1/2 cup key lime juice (fresh)
6 ounces cream cheese (softened)
6 mini graham cracker crusts ((one 4-oz package from the grocery store, found in the baking aisle))
Pour heavy whipping cream into a small saucepan. Heat on low heat until just warm enough to dissolve sugar. Pour in sugar and stir until dissolved. Do NOT let the cream boil or get too hot! Let mixture cool in the refrigerator.
Meanwhile in a food processor or good blender, combine avocado, lime juice and softened cream cheese. Blend until thoroughly combined. Add in cooled cream mixture and mix again.
Place avocado/cream cheese mixture into a prepared ice cream maker and cream for 20-25 minutes. When finished, place mixture into prepared graham cracker crusts and freeze for an hour or until ready to serve.
When ready to serve, take out of freezer for a few minutes to let soften and serve. Enjoy!
This Grilled Pesto Pizza with Avocado is the summer smash you’ve been looking for! With delicious homemade pesto sauce, two kinds of cheese, and creamy California Avocados, this is a grilled pizza recipe you’re going to want to come back to again and again.
(Thanks to California Avocado Commission for sponsoring this post!)
Get ready to wow your tastebuds with this delicious vegetarian pizza! If you’ve ever made homemade pizza on the grill, you know how incredible it can be. I love making my own grilled pizza, because it tastes so much better than store-bought frozen pizza, and it’s a lot more straightforward to make than people think. Plus, I can control exactly what ingredients are in it, so I can add a little bit of a healthy twist.
This pesto pizza recipe will turn your average pizza night into a FANTASTIC pizza party! No more boring frozen pizza for movie night. Get your whole family to pitch in and make some memories! Then sit back and relax, and enjoy these long sunny summer nights.
Grilled Pesto Avocado Pizza
My oldest son works at Stonefire Grill, so we eat there quite a bit. Their pesto pizza, or Stonefire’s Favorite Pizzais so good, I knew I had to try to make my own spin. And, since June is National Avocado Month, I know it’s peak season for California Avocados! With that combination, I knew I would have a hit on my hands! Now, you can have your very own tasty grilled pesto pizza even if you don’t live near a Stonefire Grill.
Using homemade pesto as the sauce makes this pizza really stand out from the crowd! I love the fresh, rich flavor of a good basil pesto sauce, and it’s the perfect match for pizza. If you love the idea of pesto pizza but you need something super quick, you’ll love this Pesto Pita Bread Pizza.
How Do You Make Pesto Pizza?
Making pesto pizza is a breeze! Stick with me, and I’ll share with you how to make the best grilled pizza!
The most important part of any pizza is the crust. It’s the base of the pizza, and it holds a ton of the flavor! A great crust makes a great pizza. A great crust can save a pizza!
Even people who think they can’t make bread will be able to make a great crust with my easy, no-rise pizza crust recipe. It takes less than 10 minutes to throw together, and only a few minutes to bake on the grill. Better yet, whip up a double batch and freeze the extra dough! You’ll have instant crust for next time.
When your pizza dough is mixed and kneaded, you’re ready to get out that grill! If you have a pizza stone, this is a great way to get some use out of it. If you don’t have a pizza stone, don’t worry! You can totally make delicious grilled pizza without a pizza stone–just use tin foil sprayed with cooking spray. It’s so super easy to clean up, too!
Take two long pieces of tin foil and lay overlapping each other to make a large square.
Spray tin foil with cooking spray.
Roll dough in a large circle, about a ½ inch thick and place on tin foil.
Spray the top of the dough with cooking spray.
Holding each end of the foil, carefully place on the grill (with the foil on the bottom) and close the grill.
Cook for a couple minutes until the bottom of the crust is how you like it. I like to rotate mine if I can because some spots on my grill get hotter than others.
Once your crust is crusty, it’s time to make some pizza! Follow these simple steps to get a great pizza.
Carefully take the foil off the grill and put onto a heat resistant surface and flip the dough over.
Spread pesto on the golden brown side of crust.
Sprinkle a layer of feta cheese all over the crust, then a layer of mozzarella.
Add sliced red onion and place back on the grill
After about 3-5 minutes, when the cheese is melted, open grill lid and place sliced California Avocados onto pizza and close lid for another 1-2 minutes until heated through.
Take pesto pizza off the grill and top with lots of diced basil leaves. Slice up and serve. Enjoy!!
I always make plenty of extra pesto whenever a recipe calls for it, so I have lots left over. What goes well with pesto? Plenty! Pesto is traditionally served with pasta (like this Creamy Chicken and Pesto Pasta) and it’s also great on sandwiches as a spread and is perfect for paninis!
Pesto also pairs especially well with fresh tomatoes, spinach, and chicken. Pretty much anything fresh and Italian is a good match! Here are just a few of my favorite ways to use my homemade pesto.
Grilled Pesto Pizza with Avocado | Stonefire Grill Copycat
Grilled Pesto Pizza with Avocado has homemade pesto sauce, two kinds of cheese, and avocados, this is a grilled pizza recipe you’re going to want to come back to again and again!
1/4- oz package dry active yeast
1/4 tsp sugar
3/4 cup warm water 110 degrees
1-3/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. olive oil
Mozzarella cheese (shredded)
Red onion (thinly sliced)
California Avocado (sliced)
Basil (diced small)
Dissolve the sugar and yeast in the warm water in a measuring cup, let rest for 8 minutes.
In a separate bowl, combine the flour and salt. Pour yeast mixture over flour mixture. Add the olive oil, mix well.
Place the dough on a floured surface and knead for 2 minutes. You do NOT need to let this dough rise!! (Note: if you want to make extra dough to freeze and use later, roll the extra dough into a ball and place in a freezer bag and freeze. Thaw in the fridge completely and then begin with step four.)
Take two long pieces of tin foil and lay overlapping each other to make a large square. Spray with cooking spray. Roll dough in a large circle, about ½ inch thick and place on top of sprayed tin foil. Spray top of pizza dough with cooking spray. Holding each end of the foil, carefully place on the grill (with the foil on the bottom). Close grill lid. Cook for a couple minutes, until the bottom of the crust is how you like it. I like to rotate mine if I can because some spots in my grill get hotter than others.
Carefully take foil off the grill onto a heat resistant surface and flip dough over. Spread pesto on golden brown side of crust. Sprinkle feta cheese all over the pizza and then mozzarella. Top with sliced red onion and place back onto the grill. Half avocado and take out the pit. Place flat side down on the grill. After about 3-5 minutes, when the cheese is melted, open grill lid and take off avocado halves, slice and place onto pizza and close lid for about 1-2 minutes until heated through.
Take pizza off the grill and top with lots of diced basil leaves. Slice up and serve. Enjoy!!
These delicious Cheesecake Factory Copycat Avocado Southwest Egg Rolls are cooked in the Air Fryer and filled with soft, rich California avocados, crunchy sweet red onions, cilantro, sun-dried tomatoes and spices all wrapped in egg roll wrappers. Are you getting hungry, or is it just me?
(Thanks to California Avocado Commission for sponsoring this post!)
Homemade Avocado Egg Rolls
Have you ever come across a recipe that just blew your taste buds out of the water? This Southwest egg roll recipe is it! Whether you need a new and exciting appetizer to share at your next neighborhood cookout or a snack that all your kids will actually agree on, these delicious avocado egg rolls are the perfect fit. Snacktime has officially been upgraded!
These AMAZING California Avocado egg rolls are so packed with flavor that it’s unbelievable! I love a good homemade eggroll–adding a Southwest kick to this classic Asian food creates a whole new experience. With creamy California Avocados and a little kick of chili powder, this easy egg roll recipe is a guaranteed summertime hit. And at just 126 calories each, they’re the perfect snack to keep teenagers full until dinnertime! (For another fun twist on snacks, check out my Easy California Sushi Rolls!)
What really puts these egg rolls over the top is the dip. Seriously, it is SO GOOD. Made with cool, smooth California Avocados, sour cream, and nonfat Greek yogurt, this is a dip that really delivers. A little kosher salt, black pepper, and just a touch of cayenne pepper round out this one-of-a-kind flavor profile.
Avocados have never been more popular, and there’s a good reason for their popularity! Avocados are delicious, versatile, and full of healthy fats. Most people are familiar with Hass avocados. If you’ve eaten an avocado in the US lately, it was probably a Hass!
The variety of avocado that would eventually be called the Hass avocado was discovered by Rudolph Hass in Southern California in the 1920s. They were so well received that they quickly took over the market! Nowadays almost all avocados sold in the US are the Hass variety.
How to Get Perfect Avocados Every Time
Some people are intimidated by shopping for avocados or just guess and hope that they grab a good one. It can be hard to tell a perfect avocado from an underripe one, or even one that’s past its prime. Don’t worry, it’s easy once you get the hang of it!
You really just don’t get better than fresh California Avocados. Even with a great supplier or shop though, you still need to know what to look for in terms of ripeness and freshness. Here are a few basic things to look for when you’re buying avocados.
The skin is very dark green (almost black) and could be almost purple
The outside is uniform, with no cracks or brown mushy spots.
Hold the avocado in your palm–it should yield to gentle pressure.
If there is no give and it is very hard to the touch the avocado it is not ripe yet.
If it is mushy or stays dented when you press on it, it’s too old.
How To Keep Avocados Fresh
Ideally, you should use avocados the same day you bring them home. But life is crazy! It’s not always possible to get to things when we plan them. If you buy a perfectly ripe avocado and then have to hold on to it for a few days, put it in the fridge! The cool temperature will stop the ripening process for about 3 days.
On the other hand, if you need to ripen underripe avocados, store them in a paper bag with an apple or a banana at room temperature. That will help them ripen faster. Otherwise, an avocado will ripen at room temperature over three or four days.
Air Fryer Egg Rolls
If you have ever used an air fryer you KNOW how convenient they are! If you haven’t, allow me to introduce you to your new best friend. I love my Cosori Air Fryer! It’s my new favorite toy.
Air fryers are easy to use, super convenient, and best of all, you don’t need to soak anything in oil to get that crispy, crunchy, flaky crust on your favorite recipes, specifically this homemade egg roll recipe!
Air fryers use superheated air circulating around your food to fry it for you super fast. It’s the perfect cooking method for homemade egg rolls! You get all of the crunch and barely any oil. Tastes great, and healthier too!
Not only are egg rolls usually bigger than spring rolls, but the taste and preparation are different too. Egg rolls have thicker wrappers, and they’re fried. Spring rolls are smaller, with thin flour wrappers.
Egg rolls are where you usually find meat, seafood, or in this homemade egg roll case, California Avocados! Spring rolls are more likely to contain carrots shavings or other light vegetables.
How to Roll an Egg Roll
Once you’ve prepared the filling, you’re ready to fold some egg rolls! It’s easy and only takes a few minutes. How do egg rolls stay sealed without eggs? It’s simple. Water!
Fold the bottom corner of the egg roll wrapper up and over the filling and then each side, one by one over on each other, being sure to moisten each edge with water so it sticks closed.
Roll completely closed and moisten any open edges so they stay closed. Finish the other three egg rolls and then spray each side with cooking spray.
Southwest Avocado Egg Rolls for Dinner
Like I mentioned, these southwest egg rolls are pretty much the best snack ever. They’re so good, you can even serve them up for dinner! If you’re looking for some side dishes to round out your meal, try some more Asian inspired food for an awesome fusion dinner.
Looking for Healthy Snack Ideas? I’ve got 43 healthy snack recipes for you that every age will love! From savory to sweet, I’ve got you covered!43 Healthy Snack Ideas
It can be daunting to find healthy snack ideas! Sometimes I walk into my kitchen and stare into my pantry cabinets and then walk out of my kitchen with nothing because I don’t know what to grab or what to make! However, I’ve got you covered today with over 40 healthy snack ideas everyone in the family will love! From savory morsels to sweet bites (that are made healthier) – there’s nothing better than a homemade snack!
What are some examples of healthy snacks?
I have categorized the healthy snacks into groups so it’s easier to find and choose what you want to make. Here are some examples of healthy snacks:
Protein Ball and Bites Snacks
Healthy Dips & Salsas
Grab & Go Quick Snacks
Savory Healthy Snacks
Now that we’ve talked about it the different examples of healthy snack ideas, let’s dive right in! As always click the link below the picture to get to the recipe! Pin from the source to save that particular recipe, or feel free to pin the collage image above to save the entire collection!
What are good snacks to bring to work?
Protein Bites are a great way to add protein to your diet. They’re super easy to make and they stay good in the refrigerator for several days. Pack them before work and pop them in your mouth whenever you get hungry between meals. Here are several different kinds of protein ball snacks…
Protein Ball and Bites SnacksWhat are some healthy snack suggestions?
Don’t forget about dips and salsas! Not all dips and salsas are created equal though. Some are filled with a lot of calories and fat. So choose wisely! Lucky for you, I’ve found several dips and salsas healthy recipe ideas for you to choose from that are healthier so you can munch happily!
Healthy Dips and SalsasHealthy Snacks Ideas on the Go?
What are the best Grab and Go Healthy Snacks Ideas for when you’re on the run? Here are some delicious and easy recipes you can either make on the spot or whip up a batch of to grab when you’re on the run out of the door!
Grab & Go Quick SnacksWhat are the best snacks for school?
Well, there are many answers to this question! I think one of the staple healthy snacks are granola bars and protein bars! I send one in my kids’ lunch boxes every day. Making them homemade is so much healthier and cheaper than buying the store bought ones. Here are some great recipes I’ve rounded up of delicious homemade granola and protein bars.
Healthy Granola BarsWhat Should I Eat When I Crave Savory?
Great question! Savory snacks can be tricky. Some people are more prone to craving salty over sweet which you might think would generally be healthier because sweet snacks have sugar. On the flip-side, savory snacks have salt. However, don’t worry! I have found some of the best savory but healthy snacks ideas for you!
Savory Healthy Snack Ideas:
I hope you enjoyed these healthy snack ideas! I can’t wait to try all of these easy and healthy recipes. If you liked these snack recipes, be sure to check out my healthy snack recipe page for even more!
But Orzo? Hmmmm. But let me blow your mind. IT’S FREAKING AMAZING!!
Why is Orzo Pasta Salad amazing?!
The orzo pasta is not as large as most pastas so it’s less carbs and less to chew, lol!
Because the pasta is smaller, it can almost absorb the flavors of whatever you put into it, aka a vinaigrette dressing.
Orzo pairs well with pretty much most veggies so is a great pasta for a pasta salad recipe.
One of the great things about this recipe is that you can make it one day in advance and refrigerate. Just make sure to let it come to room temperature the next day and add the toasted almonds before serving.
This amazing and gorgeous recipe includes all the delicious spring flavors that everyone loves.
What are the ingredients in this colorful spring recipe?
BOOM. Right? Can’t you just imagine all those incredible flavors and texture together? They’re a delicious combination!
I can’t wait for our weather to feel more like spring here. In Southern California it’s been what they call “May Gray” even though it’s still April! And then we’ll have “June Gloom”. Ugh. It even rained today!
But what can you do, right?! At least I have this yummy orzo salad that will get me in the spring/summer mood!
Spring Orzo Salad Recipe
1/2 cup white wine vinegar
1/4 cup lemon juice
1 Tbsp honey
2 tsp salt
1 tsp ground black pepper
2/3 cup extra virgin olive oil
4 cups vegetable broth
2 cups water
1 pkg (1 pound) orzo pasta
1 15-oz. can chickpeas (drained)
2 cups frozen peas (blanched in boiling water for 3 minutes)
1 bunch asparagus (trimmed, cut into 1-inch pieces and blanched in boiling water for 3 minutes)
1 bunch baby arugula
1/2 cup green onions
1/2 cup parsley (chopped)
1/2 cup sliced almonds (toasted)
4 oz feta cheese (crumbled)
freshly ground pepper and salt
In a mason jar, combine vinegar, lemon juice, honey, salt and pepper. Cover and shake until blended. Add olive oil, cover and shake until combined.
In saucepan, bring broth and water to a boil. Stir in orzo pasta. Cook until orzo is al dente (according to the package directions). Drain orzo and transfer to a big serving bowl.
While pasta is warm, add half of the dressing and toss to coat. Let cool. Add drained chickpeas, peas and asparagus. Toss to combine.
Add arugula, green onion, parsley and any extra dressing needed and toss to coat.
Top salad with almonds and feta cheese. Season with salt and pepper to taste. Serve and refrigerate any leftovers. Enjoy!
You will love this Grilled Cobb Salad with Avocado Dressing! It’s the perfect salad for summer with marinated and grilled chicken, grilled romaine, cherry tomatoes, hard boiled eggs, avocado, blue cheese and bacon. Don’t forget the avocado dressing!
(Thanks to the California Avocado Commission for sponsoring this post!)
It wouldn’t be spring or summer without a large salad, like this Grilled Cobb Salad with Avocado Dressing!
Have you ever grilled lettuce before? It’s so delicious! Although, I’m a huge fan of burned edges, you know what I mean? I’m so excited to share this fun, delicious and colorful Grilled Cobb Salad recipe with you today!
I’m a bit of a chicken snob. If it’s not marinated and grilled, I don’t want it, lol! I’ve been really into plating things on boards, too. I think it looks so beautiful! Spreading the ingredients out and mixing up the colors is a lot of fun.
I invited one of my girlfriends over to help me put this together because she has a great eye for making pretty boards like this. This Grilled Cobb Salad with Avocado Dressing would be a perfect dish to serve guests or just a great lunch or dinner idea. Plus it’s gluten free!
Ingredients needed to make the best Cobb Salad EVER:
Romaine lettuce! I love coating it in a little bit of olive oil and salt and pepper and then charring for a couple minutes on each side.
Sliced grilled chicken for sure! I marinated my chicken in a yogurt and fresh lemon juice mixture. Yogurt is a great marinade item!
Fresh hard boiled eggs, sliced.
Colorful cherry tomatoes, sliced or quartered.
Crumbled up blue cheese goes great with this Cobb Salad! You could also use feta cheese if blue cheese isn’t your thing.
Bacon! Duh. You gotta have bacon on a Cobb Salad, am I right?!
I read somewhere that the difference between a Cobb Salad and a chefs salad is that a Cobb Salad has California Avocados and tomatoes! Kind of crazy, right? One thing I know for sure is this Gluten Free Grilled Cobb Salad with Avocado Dressing is seriously so delicious and healthy. It’s the perfect meal on a nice spring or summer day!
Grilled Cobb Salad with Avocado Dressing
This Grilled Cobb Salad with Avocado Dressing is the perfect salad for summer with marinated and grilled chicken, grilled romaine, cherry tomatoes, hard boiled eggs, avocado, blue cheese and bacon. Don’t forget the avocado dressing!
Yogurt Chicken Marinade:
3 boneless, skinless chicken breasts
1/2 cup fat free plain yogurt
2 tbsp fresh lemon juice
1 tbsp olive oil
1/4 tsp fresh ground pepper
1/2 tsp kosher salt
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp poultry seasoning
1 large California Avocado
1/2 cup plain fat free yogurt
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup olive oil (extra virgin)
1/4 cup water
cayenne pepper (to taste)
1/2 tsp cumin
Cobb Salad Ingredients:
2 romaine lettuce heads (halved)
6 slices bacon (crumbled)
1/4 cup blue cheese (crumbled)
1 container cherry tomatoes (sliced in half)
4 hard boiled eggs (sliced)
1 large California Avocado (sliced)
Combine all the chicken marinade ingredients into a large resealable bag and refrigerate for three hours or longer.
In a blender, combine the Avocado Dressing ingredients. Taste and season if needed. Refrigerate until ready to use.
When ready to assemble salad, preheat outdoor grill (or indoor) to medium heat. Grill marinated chicken breasts until cooked through and no longer pink (165 degrees internally). Let rest for a few minutes and then cut into slices.
Coat romaine halves with a little olive oil and salt and pepper. Place on grill and cook for about 2 minutes per side, or until lightly charred.
On a large plate or platter, place sliced chicken, charred romaine lettuce, sliced cherry tomatoes, sliced hard boiled eggs, crumbled bacon pieces, sliced avocado and blue cheese. Serve with Avocado Dressing and enjoy!
This Easy Homemade Breadsticks Recipe is easy to make and tastes incredible! Pairs perfectly with any main dish. They come out of the oven soft and delicious – the whole family will love them!
These Homemade Breadsticks are where it’s at! If I can make this Homemade Breadstick recipe, anyone can.
I’m the worst at making bread. I’ve gotten better over the years but I’ve always been intimidated by bread recipes. It seems like so much to get the water the right temperature, measure all the ingredients precisely, knead, let it rest – I mean, come on!
This Homemade Breadstick Recipe is pretty easy though, I must say. Yes, there is kneading and rising but it’s fairly simple to follow instructions and they always turn out perfectly (although sometimes the shapes of the breadsticks can be a tad wonky, lol)
Some of the equipment you’ll need to make these homemade breadsticks:
These Breadsticks will easily become your new favorite side dish recipe! Great to serve with soups, spaghetti or lasagna!
Author: Jen Nikolaus
Recipe type: Side Dish
Serves: 16 breadsticks
1 package active dry yeast
4¼ cups all-purpose flour plus more for dusting
2 tablespoons unsalted butter, softened
2 tablespoons sugar
1 tablespoon salt
For the topping:
3 tablespoons unsalted butter, melted
½ teaspoon kosher salt
¼ teaspoon garlic powder
Pinch of dried oregano
Make the dough: Place ¼ cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, salt and 1¼ cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1½-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 400 degrees.
Make the topping: Brush the breadsticks with 1½ tablespoons of the butter and sprinkle with ¼ teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining ¼ teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1½ tablespoons melted butter and sprinkle with the flavored salt. ENJOY!
Start your morning off right with this Egg, Bacon and Avocado Breakfast Sandwich! A buttered whole wheat english muffin filled with crispy bacon, canadian bacon, fried egg and avocado. So yummy!
(Thanks to the California Avocado Commission for sponsoring this post!)
They say breakfast is the most important meal of the day, so start yours off right with this Egg, Bacon and Avocado Breakfast Sandwich! I’m super excited to be partnering again with California Avocados this year! This means so many great avocado recipes coming your way. Woot, woot!
I’m going to admit something to you. I used to be the best and most motivated mom out there. I would get up early and make homemade pancakes or waffles, make incredible lunches for the boys and just basically be supermom. But now that my boys are older and more mature, I find that I’m letting them do all that on their own now.
It feels weird to not do those things as much! My boys get up on their own and usually make their own breakfast and lunches. It’s very bittersweet because yes, less responsibilities but they’re growing up and I hate that!
I’ve also admittedly gotten in a terrible habit of skipping breakfast. Anyone else skip breakfast? I’ll find myself looking at the clock and realizing it’s 2pm and I’ve literally not eaten anything. Nothing!
So, in order to be more healthy, I need to eat more! In comes this Egg, Bacon and Avocado Breakfast Sandwich!
This feels like it’s hardly a “recipe” per se but more of a throw all the yummy breakfast ingredients we all love together on a buttered whole wheat english muffin. This Egg, Bacon and Avocado Breakfast Sandwich was incredible! I can’t wait to make it for breakfast (or lunch or dinner) all the time!
I pan fried some bacon and canadian bacon. In the bacon fat, I fried some eggs. Nothing better than eggs cooked in bacon fat! When the eggs were done, I melted some butter in the same frying pan and placed a halved english muffin and let it get all crispy and delicious.
How To Assemble this Egg, Bacon and Avocado Breakfast Sandwich:
Place the cooked bacon on the toasted english muffin bottom.
Then the fried egg(s)
Candian bacon is next.
Top with sliced California Avocado.
Top of the english muffin. Boom, done! Breakfast is served! You can also season the avocado with some salt and pepper if you feel like it needs it.
There is something magical about the two bacons together, runny egg yolk, creamy California Avocado and buttered bun. I’m salivating now just thinking about it! Do yourself a favor and make one soon. You won’t regret it, I promise!
This Chicken Lettuce Wraps Recipe is seriously SO yummy! The chicken filling has delicious Asian inspired flavors with a little added crunch from the water chestnuts. This low carb recipe is great for an appetizer or a main dish.
This Chicken Lettuce Wraps Recipe is my new favorite recipe! The Asian-inspired flavors in the filling pair perfectly with the soft butter lettuce.
My baby turned 8 years old yesterday. I’ve always felt young and never really worrid about age or anything like that but this hit me hard! My oldest will be turning 18 this year and my baby just turned 8. They’re growing up way too fast! It’s really insane.
Sometimes I go back through old posts on here, most of the time because I want to make the recipe, and I actually read the post instead of scrolling through to the recipe. It’s crazy to read stories about my kids when they were so young! Things have changed so much in the last coupe of years!
One thing that doesn’t change, is my love for food! Are you a lettuce wrap lover? I tend to forget about lettuce wraps as a low carb option (probably because I love bread so much, haha!).
But one day when I was at the grocery store, I saw a beautiful head of butter lettuce and I thought …
CHICKEN LETTUCE WRAPS!
So I ran back through the store grabbing ground chicken, water chestnuts and the condiments neccesary to make this delicious Chicken Lettuce Wraps Recipe. It’s my new favorite thing to make!
My family loved it. I had to add in a bit more red pepper flakes from myself and my hubby since my kids are babies when it comes to anything remotely spicy.
I love the Asian flavors in this Chicken Lettuce Wraps Recipe. It has both sweet and spicy elements to it. If you’ve ever eaten at P.F. Chang’s and tried their lettuce wraps, this is a similar version. I wouldn’t say it’s a copycat version, but close.
Seriously, give this recipe a try! I know you’ll love it as much as my family does!
This Chicken Lettuce Wraps Recipe is easy to make and has incredible flavor!
Author: Jen Nikolaus
Recipe type: Appetizer
Serves: about 8 lettuce wraps
1 Tbsp. olive oil
1 cup sweet onion, diced small
1 Tbsp. sesame oil
1 lb. ground chicken
2 cloves, garlic, minced
¼ cup hoisin sauce
2 Tbsp. amino acids or light soy sauce
¾ Tbsp. seasoned rice vinegar
1 Tbsp. Sriracha
1 tsp. fresh ginger, minced
8 oz. can water chestnuts, drained and diced small
1 bunch green onions, sliced
¼ - ½ tsp. red pepper flakes, to taste
salt and pepper, to taste
butter leaves, for serving
Heat olive oil in a large skillet. Add in diced onion and cook until softened.
Now add in ground chicken, garlic and sesame oil. Cook until the chicken is no longer pink.
Combine hoisin sauce, amino acids (or soy sauce), rice vinegar, sriracha, ginger, water chestnuts, green onions (reserving some for topping the lettuce wraps) and red pepper flakes. Heath through and then taste and season with salt and pepper, as desired.
Fill butter lettuce with chicken mixture and serve. Enjoy!
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