Gordon Ramsay's Avocado Toast
Gordon Ramsay takes an avocado toast, and adds his golden touch! A light, healthy and savory meal is set! Get more great home cooking tips on Gordon Ramsay's Ultimate Home Cooking! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Black Pepper Chicken and Bacon Quesadillas with Avocado .. - Recipes
Black Pepper Chicken and Bacon Quesadillas with Avocado Basil Ranch. I started making quesadillas in middle school, so I have them perfected. The bacon here is key, but that creamy ranch?! Game changer. It's addicting with the cheesy, crispy quesadilla, chicken and bacon. I add honey mustard too. Always more sauce. 4 large tortillas
1 1/2 cups shredded gouda and or cheddar cheese
1-2 cups baby arugula
1-1 1/2 cups grilled chicken, sliced (homemade in notes)
1/2 cup sliced sun-dried tomatoes
1/4 cup chopped dill pickles and or pepperoncini
6 slices cooked bacon, crumbled
1/2 cup honey mustard (homemade in notes)
1 avocado, chopped Get the ranch ingredients on the site. halfbakedharvest. com/chicken-and-bacon-quesadillas/
Easy Creamy Avocado Salad
Get the Recipe:
⭐️ Creamy avocado, ripe and juicy tomatoes, crisp cucumber, tangy red onion, and fresh parsley meld together to perfection to create a tasty, nutritious, and fulfilling summer salad.
⭐️ Ingredients
2 ripe avocados diced
1 crisp cucumber chopped
1 pound tomatoes cherry, Roma, heirloom, or a mix
½ medium red onion finely sliced
2 tablespoons olive oil extra virgin
2 tablespoons balsamic vinegar or lemon juice
3 tablespoons parsley chopped
1 teaspoon salt
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Chicken Bacon Avocado Club Egg Rolls + Ranchito Sauce ???????????? | Cooking with Edochie Cosmetic Designs
Thank you for cooking with Edochié Cosmetic Designs!
It’s been a lot more cooking at home instead of eating out during the time of C19 so just sharing a recipe I tried of this dupe from California Pizza Kitchen which is something good for the family to grab and go, game nights, etc. I tried my hand at recording this a couple months ago and even tho I lost my footage from Thanksgiving, I still have this so might as well share so y’all can enjoy! Let me know in the comments how it turns out for you! ????????
COOKING TIMESTAMP STARTS @ 5:00
••••••••
Makes 20 egg rolls
EGG ROLL INGREDIENTS
• 1 lb. pack of 20 Egg Roll Wrappers (6 inch square)
• 1 pack of Chicken Breast Tenderloins, diced (or 1 lb. Family Pack of Grilled Chicken Strips)
• 2 large Roma Tomatoes, seeded and diced
• 4-5 cooked, chopped Bacon Strips (or (1) 3 oz. pack of REAL Crumbled Bacon)
• (2) 2 oz. packs of shredded Monterey Jack Cheese
• 2 medium ripe Avocados, peeled, pitted, and sliced
• 1-2 large Eggs (whisked) +
• 2 tablespoons Cold Water
• 2 tablespoons Cornstarch
• (1) 48 oz. bottle of Vegetable Oil
• Butter (or Olive Oil)
• Chicken Broth
• Seasonings I used: Kosher Salt, Black Pepper, Garlic Powder, Onion Powder, Roasted Garlic & Herb Seasoning (Use whatever seasonings you prefer for your meat)
• Dried Parsley Flakes, sprinkled (optional)
RANCHITO SAUCE INGREDIENTS
* 1/4 cup Ranch Dressing
* 1/4 cup Mayonnaise
* 1 tablespoon plus 1 1/2 teaspoons Hot Sauce
••••••••
RECIPE
PREP
• Dice Roma Tomatoes & Avocado and put to the side.
• Dice raw or cooked chicken and set aside. Season your meat as you prefer.
• Line a 9 x 13 inch baking dish with parchment paper. Sift half the cornstarch over the paper in preparation for placing the finished egg rolls in the dish, making sure they do not touch one another (or dust light cornstarch between them so they don’t stick together). If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
• For EGG WASH, stir the egg(s) in a small bowl to lightly liquefy. Add 1 tablespoon of cold water per egg and beat with a fork until evenly mixed.
COOK (or re-heat) MEAT
• In skillet, melt butter or olive oil and cook raw chicken (add more seasoning if you desire). I also added some Chicken Broth for added flavor and to keep meat moist before rolling.
• When done, put in container and use fork to shred chicken.
• Fry bacon strips, set in container and crumble it.
• If using pre-cooked chicken & bacon, you can heat &/or season if you choose but make sure to still shred the chicken strips.)
STUFF & ROLL EGG ROLL WRAPS
• Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (i.e., as a diamond, not a square).
• Distribute the chicken, tomatoes, bacon, and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper.
• Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.
• Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper.
• Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal.
• Continue rolling into a compact roll, pressing lightly to seal all edges.
• Set aside into pan you dusted with cornstarch.
• REPEAT until all wraps are rolled. Feel free to lightly dust cornstarch on finished uncooked rolls if stacking them so they don’t stick together.
FRY EGG ROLLS
• Heat the oil to 375 degrees in a deep 10 inch skillet (can start heating oil on low-medium midways through rolling egg rolls so it can be hot enough by the time you finish rolling).
• Fry the egg rolls, making sure that they are not touching (you may have to do this in several batches), for about 3-5 minutes. Keep turning with tongs until the egg rolls are golden brown all over.
• Remove with tongs and drain completely on paper towels.
• Cut each egg roll in half diagonally.
• Lightly sprinkle with parsley (optional).
MAKE RANCHITO SAUCE
by whisking 1/2 cup of ranch dressing with the mayonnaise and hot sauce. (If you want less spicy, add more Ranch &/or Mayo or less hot sauce.)
SERVE ????