Creamy Jalacado Spread

What's a jalacado you ask??  Well, it's a spread made of jalapenos and avocado, duh?! Back in February I saw this recipe posted on Lottie + Doof, of course I didn't make it that day.  However, I did place the link on my desktop to save for a rainy day.  When I finally got around to this recipe, I happen to have some ripe avocados in the fridge that needed to be used, so that's where the jalacado came in.  And by the way, it wasn't actually raining that day.  The recipe makes about 1 1/2 cups, each serving is about 1/4 cup.  Each serving has a points+ value of 3 for those of you on Weight Watchers.  Beware this is super spicy!! I you want it to be less spicy f you must de-seed the peppers before grinding them all up.  If you'd like to make a thinner dip for chips, thin out the spread with water, and you'll definitely get more than 6 servings! Here's the recipe!

Creamy Jalacado Spread
(serves 6)
4 jalapenos, roasted dry in a 400 degree oven for about 45 minutes, de-seeded or not
*(depending on how spicy you want it to be)
7 cloves of garlic
3/4 of a ripe avocado
1/2 cup cilantro, chopped
1/8 cup fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 cup vegetable oil

Combine all the ingredients in a mini food processor and pulse until smooth.  Place in a bowl and use for sandwiches, burgers, as a dip for veggies, or thin out with water for an alternative to salsa with tortilla chips! Enjoy!

Here's a sammy I made with multigrain toast, jalacado spread, tomato slices and provolone under the broiler for a few!

Roasted Eggplant and White Bean Spread

 

   

Roasted Eggplant and White Bean Spread
(Taken from Giada De Laurentiis' Cookbook Giada at Home)
1 Eggplant (roasted whole for 45 minutes at 450 degrees, rotate eggplant halfway through)
1/4 cup olive oil
salt and pepper to taste
juice of 1 lemon
1 can cannellini beans, drained and rinsed
1/2 cup chopped flat leaf parsley
2 garlic cloves


Combine all ingredients in a food processor and pulse until completely smooth.  Cool spread in the fridge and serve on toasted baguette slices, pita chips, or pretzels!

Aioli on Your Burger?

Roasted Red Pepper Aioli

6 garlic cloves

1/3 cup extra virgin olive oil

2 cups light mayonnaise

Salt and pepper to taste

1 15oz jar of roasted red peppers, drained

Finely chop garlic cloves in a food processor. Slowly drizzle in the olive oil. Then add the mayonnaise. Add salt and pepper to taste and blend until smooth. (This is your basic aioli.)

To make red pepper aioli, blend peppers and 1 cup basic aioli in processor until mixture is smooth. Can be made 1 day ahead, keep covered and refridgerated.

Tzatziki Sauce

Tzatziki Sauce

0% fat Fage Greek Yogurt

2 tablespoons chopped dill

juice of 1 lemon

1 garlic clove finely chopped

1 persian cucumber peeled and finely chopped

salt and pepper to taste

2 dashes or red wine vinegar

Mix all ingredients together and let it sit in the fridge so the flavors marry.