GRILLED CHEESE AND AVOCADO SANDWICH
Who doesn't love a grilled cheese sandwich? This version kicks it up a notch with avocado, tons of cheese and extra-crispy bread. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread 3 tablespoons butter on 1 side of bread slices. Place bread, butter side down, in a large cast-iron skillet or on an electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie; add avocado slices. Sprinkle cheddar cheese mixture evenly over avocado slices. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 773 calories, Fat 60g fat (28g saturated fat), Cholesterol 122mg cholesterol, Sodium 1023mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 6g fiber), Protein 26g protein.
AVOCADO CHEESE BREAD
A delicious, flat avocado cheese bread that will not only add color to your table, but will add a completely new nutritional dimension to your 'bread' menu! You will make this frequently!
Provided by Paul A. Borowski
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 32m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan.
- In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan.
- Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 26.2 g, Cholesterol 59.5 mg, Fat 13.6 g, Fiber 4.8 g, Protein 8.9 g, SaturatedFat 4.2 g, Sodium 494.2 mg, Sugar 5.4 g
AVOCADO BREAD
This easy and delicious quick bread uses avocado instead of butter or oil, giving it a subtle but distinct flavor and a dose of healthy fat. Try it for breakfast or as a snack.
Provided by Food Network Kitchen
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
- Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
- Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
AVOCADO CLOUD BREAD
This "bread" is gluten free and made with only 4 ingredients. Make sure you let it rest for at least 30 minutes after baking.
Provided by Yoly
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and set aside.
- Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Stir together mashed avocado and egg yolks. Gently fold into egg whites.
- Drop 1/4 cupfuls of the mixture onto the prepared baking sheet, about 1 inch apart. Smooth out and sprinkle evenly with bagel seasoning
- Bake in the preheated oven until bottom starts to brown and top is firm to the touch, 30 to 35 minutes. Let rest at least 30 minutes. Remove with a spatula.
Nutrition Facts : Calories 35.2 calories, Carbohydrate 0.6 g, Cholesterol 62 mg, Fat 2.4 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 77.1 mg, Sugar 0.2 g
AVOCADO BREAD
I love to have avocados on hand, but they sometimes get too ripe too fast. This avocado bread is a wonderful, unusual way to use them. It makes a delightful dessert served warm with chocolate or vanilla ice cream and chocolate syrup. -Katherine Wollgast, Troy, Missouri
Provided by Taste of Home
Categories Breakfast
Time 1h25m
Yield 1 loaf (16 pieces).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. For topping, in a small bowl, combine 1/4 cup flour, 1/4 cup sugar, cocoa and cinnamon. Cut in butter until crumbly. Stir in 1/4 cup chocolate chips; set aside., In a large bowl, whisk baking powder, baking soda, salt and remaining 2 cups flour and 1 cup sugar. In another bowl, whisk eggs, avocado, buttermilk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and remaining 1/2 cup chocolate chips. , Transfer to a greased 9x5-in. loaf pan; sprinkle with reserved topping. Bake until a toothpick inserted in center comes out clean, 60-70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 237 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 228mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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