Avocado Toast

Avocado Toast

Avocado Toast

It’s my first official day of Spring Break……yeah!!!!!!!!

My first official order of business…sleep in……well, that failed! So, instead I got up and at it. To  get your motor running, you need fuel, a.k.a. breakfast. I eat breakfast everyday, it may  be a smoothie, my favorite is our Raspberry Chia Smoothie or a granola bar. If we are home Tim and I liked scrambled eggs or Tim’s famous egg sandwich……he makes the best egg sandwich!!!

I have decided on my Spring Break to work on my eating habits……they are way out of hand. I have jumped on the Avocado Toast band wagon. There are a million recipes, that I am sure are just like mine……but I really like my Avocado Toast!!!

It’s simple, easy, quick, and has just a touch of red pepper flakes, to rev you up.

Lemon Squeeze
Place avocado in small bowl and squeeze with fresh lemon juice.
Salt & Red Pepper
Sprinkle in salt and red pepper flakes to taste and mash.

Half an avocado, mashed with lemon juice, salt, and red pepper flakes, then spread on toast…..for me an english muffin. I prefer english muffins to toast. The perfect breakfast! or Lunch!

 

Spread on Muffin
Spread on english muffin or toast choice.

 

Avocados are full of vitamins, fiber, and healthy fats….a super food. With just around 225 calories the avocado toast ( calories can vary depending on your choice of bread) won’t break the calorie bank and will keep satisfied until lunch……speaking of lunch……….

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Avocado Toast

  • Author: Marty Boyd
  • Yield: 1 1x

Scale

Ingredients

  • 1/2 ripe avocado, diced
  • 1/4 fresh lemon, squeezed
  • pinch each salt and red pepper flakes (to taste)
  • toasted bread of your choice

Instructions

  1. Place diced avocado, and remaining ingredients in a small bowl.
  2. Mash lightly ( I like mine a little chunky ).
  3. Spread on toast.
  4. Enjoy!

 

Simple Roast Chicken

Simple Roast Chicken

Roast Chicken

 

Roasted Chicken………just saying it sound delicious! So, for Date Night Dinner this week it’s a two-fer. You can easily get two meals out of this bird. Tim and I had the roast chicken with a wedge salad, it was wonderful. Then with the left overs I made a easy Chicken Risotto ( recipe to come in the near future).

I have been making my chicken this way for years. The first time I thought,WOW thats a lot of salt. I had it originally at a friends house and when I ask her to share the recipe she said it really wasn’t a recipe, but more of a method. Well I have returned it into a recipe……… otherwise how could I share it with you.

When you are making the chicken, the key things to remember are 1. Use the full tablespoon of salt. Kinda let it rain down over the bird covering it with the salt. 2.DO NOT add any liquid. It will not be the same if you do. 3. Save the juice from the pan. You can use it to dip the bird in or save it to use in any kind of chicken dish with the left over chicken……..assuming there is any!

When my nephew was small he was at my house a lot………… and whenever I said I was making chicken for dinner he wanted to know if it was the chicken with the sauce. Also in my family the crispier the skin the better. And this skin is crispy, crispy, crispy……..

So enjoy a dinner for two ……..twice!!!

Roast Chicken Collage

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Roast Chicken

Simple Roast Chicken

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • One 2– to 3-pound chicken
  • 1 tablespoon Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons minced thyme

Instructions

  1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
  2. Salt and pepper the cavity, then tie the legs of the bird together. Tying the chicken helps it cook evenly, and it also makes for a more beautiful roasted bird.
  3. Now, salt the chicken— (1 tablespoon). I know it seems like a lot but it makes a nice uniform coating that will result in a crisp, salty, flavorful skin. Season to taste with pepper.
  4. Place the chicken in a roasting pan and roast for 50 -60 minutes or until internal temperature is 165*. While the chicken is roasting, leave it alone,don’t baste it, and do not add any liquid.Remove it from the oven and add the thyme to the pan. After it is out of the oven,baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Reserve the juices that are in the bottom of the pan. You can use some to dip the chicken in ( the juices are beyond delicious) or you can save it to flavor a dish using any left over chicken.
  5. The preparation is meant to be rustic Serve with a simple green salad.

Keywords: chicken, salt, pepper, dinner, bake