Avocado, Potato and Queso Cotija Taquitos with Avocado Sauce

Miss Mevi shares this Avocado Taquitos RecipeHello everyone!

Ready to enjoy this weekend? Are going to have your kids at home? If you will, you might want to prepare a funny meal, something that kids can eat with their bare hands. These crunchy taquitos filled with creamy and cheesy goodness are a perfect finger food for kids.

Here’s the recipe

Yields 12 taquitos

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Re-Calculate: Ingredients
Serves:
Ingredients
For taquitos
3 medium russet potatoes, peeled and cubed
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. Pepper
1/2 medium ripe, Fresh Avocado, pitted, peeled and diced
1/2 cup crumbled cotija cheese
1 egg
12 corn tortillas
1/2 cup vegetable oil
Toothpicks
For sauce
3 tomatillos, rinsed and skinned
1/2 medium ripe, Fresh Avocado, pitted and peeled
1/4 cup chopped cilantro
Salt and pepper to taste
Instructions:
For taquitos:

Place potatoes in a medium stock pot with cold water, cover and bring to a simmer over medium heat. Cook until fork-tender. Drain water and mash with fork or potato masher. Add garlic powder, salt, pepper, cotija cheese and egg. Stir until combined. Fold in avocado and set aside.
Wrap tortillas in a kitchen towel and place in the microwave for 1 minute until soft. Carefully remove from towel and allow to cool until easy to handle.
Place two tablespoons of potato mash in the center of each tortilla. Fold one end of tortilla over filling and roll into a snug taquito, making sure not to roll too tightly, as tortilla can break apart. Secure taquito with toothpick.
In a medium skillet, heat oil over medium high heat. With tongs, carefully place each taquito into hot oil and fry; turning over until all sides are cooked and golden brown, about 4 minutes. Drain in a plate lined with paper towels. Remove toothpicks.

For the sauce (this can be done in advance):

In a saucepan, place tomatillos and cover with water. Bring to a boil over medium heat. Lower heat and simmer for 10 minutes. Remove from heat.
Place cooked tomatillos into blender with avocado and cilantro. Blend on high until smooth; season with salt and pepper. If sauce is too thick, add some of the leftover tomatillo broth to loosen. Pour sauce into four individual bowls.

To serve:

On four plates, place three taquitos and a small bowl with sauce. Dip taquitos into sauce and enjoy!

Have a great weekend!

#MissMevi #AvocaTips #Recipe

Original Source: avocadocentral.com

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Shrimps over Lime Guacamole

Miss Mevi recipe: shrimp over lime guacamoleHello everyone!

Thanks a lot to everyone who have left comments and have subscribed to the blog. I’m so happy to be able to share my lifestyle with you all.

Today’s recipe it’s really easy to prepare, it will only take you 15 minutes to make it, and just like all the other recipes it’s really delicious:

Shrimps over Lime Guacamole!

INGREDIENTS:

  • 12 big shrimps
  • 2 avocados
  • 1 romaine lettuce
  • Avocado oil
  • The juice of one lime
  • 1 sliced lime
  • pink peppercorns
  • ½ ground ginger teaspoon
  • ice cubes

PREPARATION

Cook the shrimp in salted water until they rise to the surface and you see them pink. Immediately immerse them in iced water so they do not fall apart. Leave them 5 to 10 minutes.
Peel the shrimp (just leave the tail). Place them on paper towels to absorb all the water.
Peel avocados and smash them with a fork.
Put them in a bowl and add salt, lime juice, onion and ginger.
Wash the lettuce leaves one by one. Drain.
Serve the guacamole over the lettuce leaves, then put the shrimps over the guacamole. Pour a little avocado oil (Mevi Oil is the best one!) and sprinkle with pink pepper.
Serve and enjoy!

I hope you enjoy it!

Until the next one!

#MissMevi #AvocaTips #Recipes

Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce

Miss Mevi's Avocado Oil Marinated Flank Steak with Avocado Chimichurri SauceHello everyone!

This weekend I had a family reunion and we prepared this spectacular meal, it was just great! I asked for the recipe, because I wanted to share it with you. Even though the name sounds like a lot of trouble, it is not!

Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce!

Remember how I always recommend easy to prepare recipes? Well, this one is very easy too, just involve a little more time since you have to leave the steak to marinate since a night before.

Let’s say no more, here’s the recipe!

INGREDIENTS

Flank Steak

  • 1 cups avocado oil #MeviOil
  • 1/2 cups fresh lemon juice
  • 2 Tbsp. chopped cilantro
  • 2 lbs. flank steak

Avocado Chimichurri Sauce

  • 1 bunch cilantro
  • 1 bunch Italian parsley
  • 1 1/2 cup rice vinegar
  • 1 Tbsp. chopped garlic
  • 1 tsp. oregano
  • 1/4 cups lime juice
  • 2 roasted poblano peppers, peeled and seeded
  • 2 ripe, Fresh Avocados, seeded, peeled and diced
  • 1 tsp. red chile flakes
  • 4/5 cups water
  • 1/2 cups avocado oil #MeviOil
  • 1 tsp. kosher salt
  • salt & pepper to taste

INSTRUCTIONS

Flank Steak
In a large mixing bowl combine oil, lemon juice and cilantro. Add flank steak and marinate overnight.
Grill Steaks to desired temperature and serve with the chimichurri sauce.
Begin preparation the day before to marinate the flank steak.

Avocado Chimichurri Sauce
In a blender combine all ingredients except the oil. While blender is on, slowly add oil. Reserve until needed and serve with grilled flank steak.

You can serve with a green salad or sliced heirloom tomatoes. Serve with a green salad or sliced heirloom tomatoes.

Hope you enjoy this, let me know if you like it!

Until the next time!

#MissMevi  #AvocaTips #Avocado #MeviOil

Baked Eggs in Avocado

Miss Mevi's favorite breakfast! Baked eggs in avocado!Hello to all of you!

Want to have a full of omega-3s in your breakfast? Try baking eggs in an avocado. Beyond the heart-healthy fatty acids and high protein count, this low-sugar and fiber-filled breakfast will kick off your day on a healthy high note.

If you’re always rushing in the morning, you’ll be glad to learn this recipe requires just a few ingredients and nearly no prep time. Ready to get cooking?

INGREDIENTS

2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives

DIRECTIONS

Preheat the oven to 425 degrees.
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!

NOTES

This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have available. A tablespoon of salsa or a little hot sauce would offer a nice hit of spice.

Please share here or in my fan page how did you like it.

Until the next time!

#MissMevi #AvocaTips #HealthyLife #Recipes #MeviOil

Original Source: popsugar.com

Avocado Oil benefits

Miss Mevi tells you the benefits of avocado oilHello everyone!

You know how using oils for skin and hair care is all the rage these days. From argan oil for hair and skin to olive and castor oils for the oil cleaning method, to the ever ubiquitous coconut oil, which is extra popular in Paleo/Primal culture, oils are everywhere.

I’m no stranger to oils, being the skin care adventurer that I am. Over the years, I’ve experimented with numerous oils, including olive, almond, hazelnut, rose hip, coconut (which actually dries my face out), castor, pomegranate, sea buckthorn, camellia, grapeseed, marula, argan, tamanu, sunflower, jojoba, and more. That’s a lot of oils.
But there is one that stands above the rest for me in terms of skin and hair improvement and that is extra virgin avocado oil.

I’ve been using avocado oil as my facial and body moisturizer for awhile now and it has the magical ability to soften rough skin, deeply hydrate, refine skin texture, calm redness, plump fine lines, balance oiliness, and keep pores cleaner.
In addition to using it to moisturize, a few months ago I also started using it to cleanse my skin at night and that’s when I saw a pretty dramatic increase in benefits. I have combination skin that tends toward dehydration and clogged pores as well as irritation and mild redness.

I no longer have to exfoliate my skin every other day- the cell turnover seems to have increased, and now my skin is super silky! The texture is much better than before, and the coarse areas are now baby-smooth. The redness is definitely reduced, while at the same time my cheeks have more color. Nice! My skin just looks better and healthier.

-Avocado oil is one of the more deeply penetrating oils. It gets down into the deeper epidermis layers and helps to fix moisture into the skin. This makes it great for plumping out fine lines and dealing with dehydrated skin (even oily skin can be dehydrated!), as well as softening rough skin. Even though it feels thick, if used properly, it fully absorbs and doesn’t leave an oily residue. The fatty acids are also similar to the skin’s own sebum and are non-clogging.

-It’s rich in healing vitamins B, C, D, E, K and, especially, A (like a natural retinol alternative, increasing cell-turnover), as well as potassium, lecithin, and chlorophyll.

-It has a high sterolin content. Sterolins are compounds which are anti-inflammatory and immune modulating. In the case of avocado oil, they can help heal sun damage and age spots, as well as inflammatory skin conditions like blemishes and eczema.

-It has been shown in a study to increases the amount of soluble collagen in the skin and improve wound healing. This translates to better skin repair and anti-aging benefits, as well as better elasticity and thicker, more resilient skin.

-It has a low level of UV protection (about an SPF of 6-8). Coupled with the high vitamin and sterolin content, it’s definitely helpful for preventing sun damage (of course, use a non-toxic sunscreen if you’re going to be out in the sun all day).

-It penetrates the hair shaft better than most other oils due to its monounsaturated fat content and makes a great pre-wash conditioning treatment. I started getting compliments on my hair after I began using avocado oil to treat my hair!

How to use it:
So, now that you know all about the wonders of avocado oil, here are some tips on how to use it so that you have a good experience with it. But first off, quality matters. I’ve used a number of brands and, by far, my favorite in terms of texture, smell, and performance is Olivado Extra Virgin from New Zealand. I find it to be less viscous than other brands of the virgin oil. You can also get cosmetic grade refined avocado oil, but my skin responds better to the dark green nutrient rich virgin oil. Chosen Foods makes an excellent naturally refined avocado oil that’s neutral smelling (and tasting!) so you can still get the awesome hydrating qualities of avocado oil without smelling like an avocado.

For cleansing
I just do the basic oil cleansing technique: I massage the oil into my skin for a minute (this feels so nice!) and then I remove it with a cotton ball. I then steam my face for about a minute with a hot wash cloth and wipe any remaining oil off (this is important because you’re dealing with dirty oil!). I follow up with my toner. My skin usually feels comfortable and hydrated enough that I don’t need to use more oil after cleansing.

For facial moisturizing
I always mix my facial oil with a little water or toner in my palm before massaging it into my face and neck. This makes a HUGE difference in how it absorbs, as well as helps to fix more water into your skin. Start with just a couple of drops of oil. You don’t need a lot.

For hair
This is super easy: I just massage a little into the bottom 2/3 of my dry hair (I don’t soak my hair in it) and leave it in for a little while- often only 10 minutes while I make and drink my morning tea- and then I wash it out in the shower at the very end. I usually don’t even need any conditioner. I use it 1-2 times/week.

For body
I just slather it on my body after showering, when my skin is still a little damp. Do I smell like an avocado? Totally! But I don’t mind and the scent doesn’t linger very long. I find it makes my skin so silky, helps with keratosis pilaris (due to the vitamin A content), and keeps my skin hydrated longer than other oils.

Now, go have some fun with some avocado oil!

Peach and Fresh Avocado Salad

Miss Mevi avocado and peach saladHello everyone!

Already planning some fresh and delicious food for this spring? Here is a funny suggestion: Peach and Fresh Avocado Salad! Not only kids will love it’s sweet flavor, but parents as well!

INGREDIENTS

1 lb spring mix lettuce
2 fresh Mevi Avocados, sliced
2 peaches, sliced
8oz goat cheese, crumbled
4oz almond slivers, toasted

Mix all the ingredients. You can add some cherry tomatoes if you want to.

(Vinaigrette-Yields 1 ¼ cup)
6oz MeviOil Extra Virgin Avocado Oil
2oz red wine vinegar
2oz honey
Fresh herbs (parsley, dill, or rosemary), finely chopped, to taste
Salt and pepper, to taste.

Shake all ingredients together in a tightly-lidded container or whisk together in a small bowl.

Serve and enjoy!

#MissMevi #AvocaTips #MeviOil #

Grilled Tuna Sandwich

 Miss Mevi grilled tuna recipeHello everyone!

This Avocado and Seared Tuna Steak Salad rivals any restaurant version. It only takes 20 to 25 minutes to prepare. It’s perfect for lunch or for friends reunion. Also, this recipe has my favorite ingredients all rolled into one.

Hope you love it as much as I do.

4 – 6 servings

INGREDIENTS
1 tablespoon olive oil
2 pounds tuna steak
1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 red onions, peeled and diced
2 scallions, white and half of the green part (about 6 inches), sliced
2 ripe Hass avocados, peeled, pitted and diced

DRESSING
4 tablespoons olive oil
1-1/2 teaspoons wasabi powder, wasabi sauce or wasabi paste
4 tablespoons lime juice
10 dashes Tabasco sauce (about 1/2 teaspoon)
1 teaspoon dried coriander (or 1 tablespoon fresh minced cilantro)

DIRECTIONS
Heat olive oil in a 12-inch skillet over medium-high heat.
Wash tuna, pat dry and rub with salt and pepper.
Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still raw inside. Set aside.
In a small sauce pan, combine dressing ingredients and warm over medium-low heat, mixing occasionally.
Meanwhile, place onions, scallions and avocado in a medium to large salad bowl.
Cut tuna into 1-inch chunks and add to bowl.

Hope you like it.

Enjoy!

#MissMevi #AvocaTips