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Chris' Recipes
I took this recipe and modified it a bit for us. Will serve this with margherita flatbread for us! dinner tonight. The salad would also be great as a sandwich.

California Avocado Lobster Salad
by CaliforniaAvacado.com

1 lb. cooked lobster, cut in chunks - used about 4 oz. chunked fresh crab
1/3 cup finely diced celery
1/4 cup light mayonnaise - about 1/4 c.
1 Tbsp. fresh lemon juice - none
As needed Salt and pepper, to taste - none
1 ripe, Fresh California Avocado, peeled, seeded and diced
2 dashes of fresh dill
2 small dashes of basil

In a large bowl stir together lobster, celery, mayonnaise and lemon juice.
Season to taste with salt and pepper.
Gently fold in avocado and serve immediately.
*Also delicious with crab, shrimp or a combination of shellfish.
** Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Chris in NM

It is almost time here for chili for dinner. This is the one I generally follow:

Bobís Chili Recipe
T & T

1 lb. ground beef
1 med. Onion, finely chopped
1 clove garlic, minced
1 (6 oz.) tomato paste
1 (28 oz.) can crushed tomatoes
2 c. water
1 (15 oz.) can EACH kidney, pinto & chili beans
2 tsp. chili powder
1 tsp. cumin
salt & pepper to taste

shredded cheese
sour cream

In a large saucepan brown beef over med. heat. When it begins to change color, add onion and garlic and cook until meat is browned and onion is wilted. Drain off excess fat. Add seasoning ingredients to pan; combine well and bring to a boil. Reduce heat to simmer, stir and cook 30 minutes. Let sit for a few minutes before serving. *I also add 1 finely chopped green bell pepper to the meat and onion mixture and brown. Instead of a can of crushed tomatoes, I diced up 5 med. tomatoes. I also added Ĺ tsp. crushed fresh garlic. I added all the chili ingredients to the crock pot and let simmer for 3 hours on high and then 2 hours on low.
Chris in NM

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