Tuna and Avocado Salad

Tuna and Avocado Salad

Adapted from: Tuna in Avocado Halves Gourmet | July 1999

Yield: Serves 2

Ingredients:
a 6-ounce can tuna in olive oil (not drained)
2 tablespoons balsamic vinegar
1 California avocado, diced
Romaine lettuce

Preparation:

Dressing:
Drain oil from tuna can into a small bowl and whisk in vinegar and salt and pepper to taste.

Salad:
In another bowl combine tuna, keeping tuna in large chunks, and avocado. Season with salt and pepper. Place a bed of lettuce on a place, topping with the tuna and avocado mixture. Drizzle dressing over the salad.

Chicken Breast with Avocado Salsa

Chicken Breast with Avocado Salsa

Adapted from: PARADE | April 2008


Yield: 2 servings

Ingredients:

2 skinless and boneless chicken breast halves (about 4 oz. each)
Juice of 1 lemon
1/4 cup extra-virgin olive oil
3-4 garlic cloves
Salt and freshly ground black pepper, to taste
Green Leaf Lettuce

Salsa:
1 Avocado, diced
1 Medium tomato, diced
1 tbsp lime juice
2 tbsp chopped fresh parsley

1 Tbsp chopped fresh parsley leaves, for garnish


Preparation:

Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.

Remove the chicken from the marinade, then grill until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.

Slice each breast into 1/2-inch slices on the diagonal and reform on a bed of lettuce; top with the salsa. Sprinkle with parsley. Serve immediately.

Salsa:

Toss avocado in a bowl with lime juice. Fold in tomato and parsley. Salt and Pepper to taste.

Chocolate Peanut Butter Cup Cupcakes

Chocolate Peanut Butter Cupcakes

Adapted from Annie's Eats

Ingredients:
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
5 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
2 tbsp white chocolate liquor

1 cup semi sweet chocolate chips (optional)

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
31/2 cups confectioners' sugar
1/4 whipping cream
4 tbsp baileys irish cream



Preparation:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners' sugar, peanut butter, butter, white chocolate liquor, and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24); insert 4-5 chocolate chip morsels into each ball and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipping cream and baileys until smooth and fluffy. Frost cooled cupcakes as desired.

Top each cupcake with a peanut butter cup.