Avocado Chicken & Rice Salad
1 c. cooked, diced chicken
1 & 1/2 c. cooked jasmine rice
1 diced avocado, tossed with a little lime juice
Half a medium red onion, chopped
1/2 c. mayonnaise (I used olive oil mayo, to good effect)
Salt & pepper, to taste
Mix everything together & serve. Serves about 4.
1 & 1/2 c. cooked jasmine rice
1 diced avocado, tossed with a little lime juice
Half a medium red onion, chopped
1/2 c. mayonnaise (I used olive oil mayo, to good effect)
Salt & pepper, to taste
Mix everything together & serve. Serves about 4.
Walnut Onion Muffins
4 onions, quartered
1 c. butter, melted & cooled
3/4 c. sugar
4 lightly beaten eggs
1 tbsp. salt
1 tbsp. baking powder
3 c. flour
3 c. chopped walnuts
Preheat oven to 425. Coat the cups of 2 12-cup muffin tins with cooking spray. Pulse the onions in a food processor or blender until puréed. Mix 2 cups of the onion purée (reserve any excess) for another use) with butter, sugar and eggs. Add salt. Add baking powder. Add flour. Add walnuts. Put in prepared tins and bake 20 minutes. Cool 10 minutes before removing from tins.
1 c. butter, melted & cooled
3/4 c. sugar
4 lightly beaten eggs
1 tbsp. salt
1 tbsp. baking powder
3 c. flour
3 c. chopped walnuts
Preheat oven to 425. Coat the cups of 2 12-cup muffin tins with cooking spray. Pulse the onions in a food processor or blender until puréed. Mix 2 cups of the onion purée (reserve any excess) for another use) with butter, sugar and eggs. Add salt. Add baking powder. Add flour. Add walnuts. Put in prepared tins and bake 20 minutes. Cool 10 minutes before removing from tins.
