Tomato, Avocado, and Feta Dip

Recently a dear friend made this dip and to say that I devoured it would be an understatement.  I tend to love all things avocado and cheese related so this dip definitely was my type of dish.  My friend is a nutritionist, so she tries to be healthy.  While you probably could eat this as a salad, I serve it with tortilla chips (not too healthy but the dip is healthy than other cheese dips I make).

 

I promise if you bring this to a party, you will not bring any home with you.  You might even want to double the recipe.

 

Tomato, Avocado and Feta Dip

1 Pint Cherry or Grape Tomatoes, halved

1/2 Cup Feta Cheese

Splash of red wine vinegar (to taste)

Light Pinch of Salt

Light sprinkle of garlic powder

1 Avocado, cubed

 

Combine the first five ingredients and stir.  Taste to ensure that the flavor is right and adjust to your preferences.  (At this point, I cover it with saran wrap and head out the door with it and the avocado.)  When ready to serve, add the freshly cubed avocado and stir.  Serve with tortilla chips.

 

I will add that I have discovered in the past year my favorite tortilla chips, Xochitl tortilla chips.  I buy these chips without salt and do not miss it.  They are close to the thin restaurant chips you find in your average mexican restaurant. We won’t even address the fact that they are organic.

I think too much about food

1. It is officially fall in Heart of Dixie.  I broke out the crockpot this weekend and made this bolognese sauce. I will say that this one was no where near as good as my usual but way more time consuming recipe.  Think that I am going to try this one soon. If that fails, I think I will just return to my usual one that is similar to this link.  But I will make mine in a large batch to freeze smaller portions for later. 

2. Since I have broken out the slow cooker, I am wanting to make a pot roast.  I do not follow a recipe anymore but I do add way way way more carrots that anyone else thinks is normal since nothing tastes better to me than carrots roasted in beef drippings.  I will try and write out a recipe when I make this next weekend.

3. This point led me to retitle the post since it seems that everything will revolve around food today.  When it is cool, all I want is french onion soup.  I have been making my grandfather’s recipe since I was in elementary school.  It cannot be beat. What is better than caramelized onions, beef broth, cheese and a crusty piece of bread all served piping hot?  I will try and document this recipe soon. 

4. I have one of my supper clubs this weekend, but I have not decided what to make.  I am supposed to bring a green side dish (not a salad).  I am thinking brusel sprouts or fresh green beans.  If you have any suggestions, feel free to shoot them to me before Tuesday Morning.  

Have a great Sunday!

Deer Meat Tacos

A friend gave me some deer meat that was ground up into hamburger meat this weekend.  I used it to make deer tacos last night that were oh so delicious!

 

Ingredients:

3 Tbsp Olive Oil

2 lbs. deer hamburger meat

4 – 5 Pablanos Pepper in Adobo Sauce, chopped finely

1 Tbsp Garlic Powder (I was in the mood for easy!)

1 Tbsp Sweet Paprika

1/2 Large Sweet Onion, diced

Water as needed

 

Heat olive oil over medium heat until it shimmers.  Saute the hamburger meet over Medium heat until there is no pink left. Add Poblano peppers, spices and onions.  Saute for a few minutes and add water.  Reduce heat to low and cook for 10 minutes.  

 

I served it with cheese, greek yogurt, and enchilada sauce.