Creamy Baja Avocado Pasta with Chili Lime Chicken

Among my many weaknesses, I have an accessory addiction.  I rarely go out and look or search for them, they just seem to scream out and find me...take me home, they plead.  As I was out last weekend and finishing up some grocery shopping, I was driving home and stopped...that was my first mistake.  These little beauties were waiting for me.  Three gorgeous candle holders that not only blended in with the color palette of my project, they also fit perfectly in the coffee table topped tray.  I love it when these little surprise finds happen, don't you.

Speaking of great finds.  I stumbled on this Pinterest (another addiction) recipe a few weeks ago and thought it would be perfect for Cinco de Mayo night dinner.  I took it for a test run last month and it was awesome!!  I really loved the chicken part of the recipe.  I think this rub is my new go-to standby for chicken tacos and fajitas.

**Preparation warning though...it makes a lot of food!!!  So, unless you are feeding a huge crowd, you may want to figure taking this recipe in half.

Creamy Baja Avocado Pasta with Chili Lime Chicken
Courtesy of Carlsbad Cravings

For The Chicken...

1 pound chicken breasts pounded to 1/4-1/2 inch thickness

• Chili Lime Rub
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon brown sugar
• 1/8-1/4 teaspoon cayenne pepper
• fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
• Lime zest from 1 lime

In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*

Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Garnish with extra fresh lime juice if desired.

For The Avocado Pasta:

• 1 recipe Chili Lime Chicken (click HERE for recipe)
• 16 oz. thin spaghetti, cooked al dente
• 1 red bell pepper, chopped
• fresh corn kernels from 1 ear of sweet corn
• 3-4 garlic cloves, minced
• 1 15 oz. can diced tomatoes with green chilies, drained
• hot sauce to taste

Creamy Blender Avocado Sauce

• 1 cup sour cream (may sub. Greek yogurt)
• 2/3 cup milk
• 2 avocados, peeled and pitted
• 1-2 jalapenos, seeded, deveined and roughly chopped
• 1/4 cup packed cilantro
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon lime juice

Garnishes (optional)

• Pepitas
• Pepper jack/cotija cheese
• fresh lime juice

Prepare Chili Lime Chicken according to directions. When done, remove chicken to cutting board and cover to keep warm. Don't slice until ready to serve.

Meanwhile, add all of the Creamy Blender Avocado Sauce ingredients to your blender and chop then puree/liquefy until smooth.

In the same skillet you cooked your chicken in, heat 1 tablespoon olive oil over medium high heat (you can use remaining oil from chicken if there's enough). Add red bell peppers, corn and garlic and sauté 1-2 minutes, or until red peppers are crisp-tender. Add diced tomatoes/green chilies and heat through.

Add cooked pasta followed by Creamy Avocado Sauce and stir to combine. Heat through. Taste and add additional salt, pepper, hot sauce to taste.
Garnish individual servings with chicken and optional toppings of cheese, pepitas and fresh lime juice.

Refrigerate leftover pasta for up to 5 days. The lime juice will keep the sauce from discoloring.


One Year Ago:  White Pizza

Chicken with Gorgonzola Sauce and Augusta Golf Club

There is good news - bad news in our home this week.  The good news is that it is spring break here and I get an extra hour sleep for five days (and much deserved after last week's trip), since I don't need to drive the girls to school.  The bad news...when I come downstairs in the morning for my coffee time, it is 24 hours of Golf Channel, my husband and the annual Masters Tournament coverage from Augusta Golf Club.

Up until this morning the number one story for the last two weeks...what is Bubba Watson, defending champion going to serve for his Masters Club Champions Dinner with all the prior winners, a tradition since 1957.  Well the moment came and went last night and after all the hype, Bubba served the exact same menu as he did in 2013.  The menu two years ago: Caesar salad, grilled chicken breast, green beans, mashed potatoes, corn, macaroni and cheese with cornbread along with Confetti cake and vanilla ice cream for dessert.  "It's the same meal because it's from my mom" Watson said.  "Home-cooked meal and that's why I do it."  Kudos to you Bubba for sticking to your roots and the comfort of family traditions - I applaud you!!

This year's menu of Champions.

Well, for those critics who were appalled by Bubba's simple menu selection again this year, perhaps they would want to try this version of chicken with a delectable Gorgonzola sauce.

Chicken with Gorgonzola Sauce

4 boneless , skinless chicken breasts
canola oil
salt 
pepper
1/4 cup chicken broth
1 Tbl. butter
4 tsp. all -purpose flour
1 cup heavy cream
2 Tbl. freshly chopped parsley
1 cup crumbled Gorgonzola cheese

Heat skillet over medium-high heat.  Pat chicken breasts so they are completely dry.  Add about 2 tablespoons of canola oil in skillet (just enough to coat the bottom).  Sprinkle chicken breasts with salt and pepper on both sides and add chicken to pan when it is hot.  Cook about 5 minutes on each side (depending on their thickness) or until cooked through.  Remove from heat and keep covered.

In same skillet, add chicken broth to deglaze the pan until almost evaporated.  Add the butter over medium heat.  Add flour and whisk constantly for one minute until all the flour taste has cooked off. Gradually add the heavy cream, stirring constantly.

Add the Gorgonzola cheese and stir until melted and well blended.

Spoon sauce over chicken and your favorite side vegetable.

One Year Ago:  The Masters Dinner

Augusta National Golf Club

Pasta, Parent Conferences and Pantry Purging

"The Great American Pantry Purge" phrase was coined by my friend Toni in Alaska.  I am so envious of her, because the pantry in her house is larger than my bathroom.  One weekend we were over at their house for dinner, she told me what she had planned for our menu that night and further explained that it is was because they were in the middle of their Great American Pantry Purge Week...meaning that she was using and cooking with what was already in the house - she made it sound so much fun with her catchy phrase.

Fast forward, I have been diligently trying to keep with my coupon cutting, weekly calendar dinner menu planning (so I only need to hit the grocery store once during an entire week) and really trying to pay attention to what I can use up in the kitchen.  Nothing makes me more crazy than over buying something that I already have an abundance of in the pantry...how many cans of tomato soup and tuna does one house need, really??

Angus watching mom purge, organize and collecting his socks around the house.

A few weeks ago were parent-teacher conferences at our girls' school.  They have a wonderful program where the leadership academy students and parents make dinner for all the staff that are there late at night for conferences and don't have time to run out for a quick meal.  This time the theme was Italian - perfect!!

The best news of all was that the meal I wanted to make, I was able to purge everything I already had on hand in our kitchen.  I just love it when a plan falls into place.

As I have previously mentioned, my husband's family published their own family cookbook.  Some of the recipes go back three generations and have stood the test of time and taken on their own spin as the various family members try them out.

The famous family cookbook.

One of our go-to favorites is "Grannie's Lasagna".  Awesome quick fix, weeknight casserole that is perfect for families or pot lucks, and even makes great leftovers too. So, purge your pantry away while you enjoy this one and for all those great teachers out there who give so much of their time.  After dealing with teenagers all day, it's the least I could do for them.  I even purged our remaining King's Hawaiian Sweet Rolls into these delicious garlic, mozzarella and Parmesan cheese bread creations - yummy!!!

Grannie's Lasagna
Courtesy of Jan and Will

(1) 12-ounce package noodles (egg, bow tie, etc.)
(1) 8 ounce package cream cheese, softened
(1) pint sour cream
1/2 pound Parmesan cheese
1 to 2 pounds ground beef
1 onion chopped
1 to 2 cans tomato sauce (or 1 jar of marinara or spaghetti sauce)
1 clove garlic, crushed
1 teaspoon sugar

Preheat oven 350 degrees.

Saute meat, onion and garlic.  Drain meat.  Add tomato sauce and sugar, set aside.  Boil noodles as directed.  Mix drained noodles with cream cheese and sour cream.  Spray Pam in large casserole dish and spread noodles in bottom of dish.  Add meat mixture on top and finish off with fresh Parmesan cheese.  Bake uncovered approximately 45 minutes, until bubbly.

Also needed to purge Mark West Pinot Noir