Breakfast Potstickers With Avocado And Goat Cheese Food

AVOCADO TOAST WITH GOAT CHEESE & TOMATO RECIPE - (4.3/5)

Steps:

• Mash avocado in a small bowl. Mix in lemon juice, chopped mint and chili flakes. Toast bread and spread avocado mix on each slice. Top with slices of tomato, sprinkle with goat cheese. Season with salt and pepper. You can add fried egg if you like.

THE BEST POTSTICKERS EVER

Steps:

• place wonton wraps on a nonstick cutting board and lightly brush each with water, lay one small scoop of filling into the center of wrap and fold closed, pressing ends tightly.
• Mist with seasme oil and sautee in skillet ten minutes.
• Pour 1/2 cup Chicken broth over dumplings.
• cover and simmer 6 -8 minutes.

AVOCADO AND GOAT CHEESE DIP

Steps:

• Cut avocados in half with knife and separate.
• Remove seed, and with a large spoon, scoop out flesh into a bowl.
• Squeeze the lime juice over the avocado and mash the flesh with a fork.
• Stir in remaining ingredients.
• Serve immediately or store refrigerated, with one of the avocado seeds pressed into the dip to help retain its color (also cover with plastic wrap pressed down to keep air off).
• Goes well with tortilla chips, warm tortillas, toasted pita bread, fresh veggies and crudites, as a topping for chimichangas, whatever you desire; just don't go putting dallops into your margaritas!

AVOCADO GRILLED CHEESE

Steps:

• Spread one side of each bread slice with butter, ensuring you reach all the way to the edges. Set aside.
• Lightly mash the avocado with the salt, garlic powder, and black pepper. In a separate bowl, combine the goat cheese and herbs.
• For each sandwich, layer 1 bread slice (butter-side down), 1/4 of the goat cheese mixture, 1/2 of the avocado mixture, 1/2 of the spinach, another 1/4 of the goat cheese, then top with the remaining bread slice, butter-side up. Repeat for the second sandwich.
• To cook the sandwiches, melt 1-2 tablespoons butter in a large skillet over medium low. Place the sandwiches on top, then cook for 3-4 minutes on the first side until the bread is golden, checking often to see that the bread is cooking nicely and doesn't burn. Flip the sandwiches to the other side and cook an additional 2-3 minutes, or until the bread is toasted and the centers are hot. Let cool slightly and enjoy immediately.

BREAKFAST POTSTICKERS WITH AVOCADO AND GOAT CHEESE

Steps:

• In a medium bowl, add Simply Potatoes Shredded Hash Browns, bacon, avocado, and goat cheese.
• In a food processor, finely chop the spinach, bell pepper, and onion. Add the eggs to the food processor and pulse until combined.
• Mix the ingredients from the food processor into the bowl.
• On a clean countertop, lay out a dozen potsticker wrappers. Place 1 tablespoons of filling onto the center of each.
• Using a basting brush, lightly dab the edges of each potsticker with cold water.
• Fold a corner of each potsticker onto the opposite corner, forming a triangle, and press all the way around the edges to create a seal.
• Repeat until all of your potsticker wrappers are filled and sealed.
• In a large pan with a lid (I use an electric griddle, set to 350F) add just enough oil to lightly coat the surface. When the oil is hot, add as many potstickers as will fit (My griddle can accommodate all 48 - though it is a tight fit! - but smaller pans will require you to work in batches).
• While the potstickers are cooking, combine your boiling water and ketchup and mix thoroughly. Add this water/ketchup mixture onto the potstickers and immediately cover with the lid.
• Let steam for 5 minutes, then remove the lid, allowing the water to evaporate.
• Season with sea salt and black pepper.
• Enjoy your fancy potsticker breakfast!

AVOCADO CANAPES STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 350 degrees. Place pine nuts on a baking sheet; bake until golden brown and fragrant, about 5 minutes. Chop nuts; set aside.
• Arrange five 8-by-8-inch sheets plastic wrap on work surface. Be sure they are smooth and free of wrinkles.
• In a small bowl, stir together pine nuts, goat cheese, and red bell pepper; season with salt and pepper. Set aside.
• Place 4 overlapping slices of avocado on each piece of plastic wrap. Combine lime juice and 1 teaspoon olive oil in a small bowl; brush mixture on avocado. Working with one avocado portion, top with 1 tablespoon goat cheese mixture; bring together corners of plastic wrap, and twist tightly, shaping the avocado into a ball. Continue to twist until plastic wrap breaks, releasing canape. Repeat with remaining avocado.

OMELET (WITH AVOCADO, GOAT CHEESE AND SPROUTS)

Steps:

• In a mixing bowl, whisk eggs and cream. Add salt and pepper to taste.
• Heat 4 tablespoons of butter in a large skillet over medium heat. Pour in the egg mixture.
• When the egg mixture is half way through cooking, spread the goat cheese on one half of the omelet, and spread the slice avocado on top of the goat cheese, and on top of the goat cheese, spread the alfalfa sprouts.
• Flip the ungarnished half of the omelet over the half with the ingredients, and continue cooking to your liking.
• Cut the omelet in half and serve.

AVOCADO GOAT CHEESE SPREAD

Steps:

• Mash all ingredients together in a bowl until you have a uniform texture.
• Cover and chill in refrigerator until ready to serve.