Column: Avacado dip perfect for delicious chicken recipe

If I could grow a fruit tree in my garden, I would select an avocado tree.

If I could grow a fruit tree in my garden, I would select an Avocado tree, so I could go out and pluck one of these beauties before breakfast, lunch or dinner. They are such a tasty fruit.

While guacamole is arguably the most popular way to eat avocado, you can also puree and toss with pasta, or spread or slice onto sandwiches.

There are so many avocado recipes and all of them seem pretty tasty to me, even though I do have some favorite ways to prepare them for a meal, I seem to go back to some simple methods.

Avocado, according to the information for this fruit, is high in nutrients, including fibre, potassium, vitamins E and B and it is cholesterol free along with other goodies.

This is a time of the year when dips for veggies are popular on the porch or with a meal.

Here is a nice avocado dip that’s quick and simple to make, and it’s tasty.

Avocado dip

• One ripe avocado, peeled and mashed

• 3 ounces of softened cream cheese

• 3 tbsp mayonnaise

• a dash of lemon juice

• 1 pinch of garlic powder and a dash of tabasco.

Combine all ingredients, mixing thoroughly. Chill and serve with veggies for dipping. This makes about one cup.

When you are doing a nice chicken breast barbecue, or any barbecue treat, try a nice salsa with avocado.

Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken.

Make just before serving for the best flavor and texture.

Use  three ears fresh corn, husks and silks removed,  two avocados  peeled, pitted, and cubed, one red onion finely diced, one red bell pepper, seeded and diced, one tablespoon minced garlic, 1 tablespoon ground cumin, one teaspoon crushed red pepper flakes, 1/4 cup chopped fresh cilantro, 1/3 cup red wine vinegar, two tablespoons olive oil, 1/4 cup fresh lime juice salt and black pepper to taste.

Mix all together and you have a nice vegetable and fruit serving to go with a mouth watering chicken recipe.

Chicken Breasts Stuffed with Prosciutto Wrapped Brie

Take a skinless chicken breast, and slice open a pocket, then insert a three inch piece of brie that is wrapped in prosciutto.

Season the breasts and then sauté them in butter, oil and garlic on medium heat, turning until browned on all sides.

Turn the heat down a little and put in enough wine to half-way cover the breast then add a splash of brandy.  Cook chicken until done and set on a side plate to keep warm.  Reduce the stock in the pan, sieve and serve over top the chicken.

Serve with the tasty avocado dish and you have a palate pleasing meal.

Bye for now and GOOOD COOKING.

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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