I don’t know about you but whenever I’m eating (or drinking) my greens, I feel a whole lot better about my meal. Whether it’s a loaded kale salad, a mug of steaming hot matcha tea, the perfect avocado (you know what I’m talking about), or sauteed spinach, green things are pretty delicious. And this green power smoothie is no exception.
As you can see in the photos, all the ingredients (besides the apple juice) you need for the smoothie are – you guessed it – green.
Add apple juice, a granny smith apple, half an avocado, green grapes, kale, and ice to your blender jar. Cover and blend until all the ingredients come together into one gorgeous, green smoothie.
The avocado adds to the rich green color. It also makes the smoothie silky smooth. If you’ve never added an avocado to your smoothie, now’s the time to try it.
Drink your greens alongside the rest of your breakfast or whip it up in the when you’re in need of an afternoon pick-me-up. It’s an abso-fruitly delicious smoothie recipe you’ll make over and over again.
Classic deviled eggs are great, but how about adding avocado for a twist on a classic?
We used the Egg Cooker to cook our eggs, but you could certainly hard boil them in a pot on the stove. Once the eggs are cooked, peel them, cut them in half and remove the yolks.
Using the food processor chopping/mixing blade, process eggs yolks, avocados, cilantro, mayonnaise, pepper and cumin until the mixture is smooth. Pipe or spoon the mixture into each egg white half.
Top each Avocado Deviled Egg -or Green Devil as they are sometimes called- with salsa and a sprig of cilantro. The salsa complements the avocado in the eggs, and adds a burst of red to this already colourful dish. Put these on the table for brunch or as an appetizer and wow your guests with a creamy, flavourful take on deviled eggs.
Using food processor chopping/mixing blade, process egg yolks, avocado, cilantro, mayonnaise, pepper and cumin until smooth.
Pipe yolk mixture into each egg white half.
Top each half with salsa and cilantro.
Recipe Notes
TEST KITCHEN TIP: To pipe yolk mixture, place mixture in resealable zipper bag. Close bag. With scissors, cut one tip off the bag. Squeeze bag to pipe onto each egg half.
Chilly weather equals chili weather in my house. There is nothing better than warming up with a big bowl of chili, topped with everything but the kitchen sink.
This fall, we want the blog to be your one-to-shop for all your chili recipe needs. A fan of Cincinnati’s Skyline restaurant? Our slow cooker Cincinnati chili comes pretty darn close to the real thing. Want a basic beef chili that you can put on the table for dinner, gamedays, and everything in between? Our slow cooker chili con carne recipe is right up your alley. Prefer chicken in your chili? Our slow cooker white chicken & corn chili is a healthier, lighter take on a cold-weather classic.
Now we have a chili recipe for the turkey lovers out there (gobble, gobble). This slow cooker white turkey chili leaves the beef, tomato based chilis behind and incorporates lean, ground turkey and 5 (that’s right 5) cans of beans. Combined with corn, broth, and an array of spices in the slow cooker, this chili is as hearty as the beef chilis you usually make.
We topped our white turkey chili with jalapenos for a little spice and tortilla strips for crunch. We couldn’t resist adding avocado, sour cream, and cheese either. If there’s not cheese on top you’re doing it wrong. All you need is a big piece of homemade cornbread for dunking. It’s time to plug in the slow cooker and embrace chili weather.
In a large skillet over medium-high, heat oil. Add onion, garlic and jalapeno peppers. Cook until the onion is translucent, about 4 minutes. Transfer to crock.
Add ground turkey to skillet, stirring until turkey is completely cooked, about 6 minutes. Add turkey, broth, beans, corn, chili powder, cumin, oregano, salt, black pepper and cayenne pepper.
Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
During last 30 minutes, in a medium bowl, stir half and half and cornstarch until cornstarch is dissolved.
Pour half and half mixture into chicken mixture, stirring until mixture thickens.
Serve with sour cream, shredded cheese and chopped fresh cilantro.
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