How to: Make Avocado Salads

Description

Inspiration here.

I’ve done this every week since I saw it on Pinterest and l-o-v-e them. In this tutorial I’ll show you how to make Egg Salad for the stuffing, but please just sub Tuna or Canned Chicken or whatever your fav is for the Egg and you’ll make a delicious discovery.

You’ll need:

You'll NEED
How to: Make Avocado Salads

Eggs (or Tuna, Chicken etc), Celery, peppers, cilantro, avocado (not avAcado as I’ve been spelling it), mayo, mustard, paprika and salt/pepper to taste.

We’re going forward with eggs for Egg Salad:

How to: Make Avacado Salads

Put the eggs in a large pot and fill with cold water.

My creation

For a great tutorial on how to hard boil eggs go here – this is the method I follow every time.

Bring to that lovely boil, keep it rolling for a minute or two and then turn the heat off, but leave your pot on the stove. Let cool.

How to: Make Avacado Salads

Once that’s all done – you can get everything together – drain the eggs and prepare your base for the salad.

How to: Make Avacado Salads
How to: Make Avocado Salads

I have an Egg Slicer because we boil eggs all. the. time. And I add them to salads or snack plates whenever I have a chance – it’s nifty, I’ll show you why. (You could just coarse chop the eggs for the same effect, I do not like applesauce texture for egg salad so I love the chunks this gives the salad.)

How to: Make Avacado Salads

You place the egg between the layers and then push the top down – it’ll cut through the egg nice and easy.

How to: Make Avacado Salads

See?

How to: Make Avacado Salads

Then I pick the whole thing up, no big deal, turn it 180 degrees and chop again:

How to: Make Avacado Salads
How to: Make Avacado Salads
How to: Make Avacado Salads

(That would be marker on my finger from my son, the picaso of this house – his entire body ALWAYS his canvas, and today – my hand as well.)

And DUMP in the bowl. Rinse and repeat – I had 6 eggs, so I did this six times.

How to: Make Avacado Salads

Chop the celery (I used 2 stalks) and your pepper (I used 1 baby red pepper)

My creation

Coarse chop some cilantro and throw it in the bowl.

How to: Make Avacado Salads
How to: Make Avacado Salads

Stir to combine.

How to: Make Avacado Salads
How to: Make Avacado Salads

Halve an avocado (and for a great tutorial on that go here.)

Fill with a spoonful or two of your egg salad, top with a sprig of whatever herb you have on hand (cilantro works well, oregano, thyme, chives … ) and ENJOY!

How to: Make Avacado Salads

(I know, I know – you all want measurements and exacts. Welcome to my kitchen: every recipe is a suggestion – rules are made to be broken. I almost never make the same thing twice. TRY IT!)

{How to} Make Elephant Ears!

{how to} make Elephant Ears! boo-yay!

This is the recipe that started it all. Being: Walking tacos, Corn dogs, Caramel apples. I had it in my head that I could make Elephant Ears. I did spend a summer working in one of the junk food carts here and there for different festivals, art fairs and carnivals. I saw this first hand.

Plus I kinda like deep frying stuff. Seeing something burn and fry into an edible delight is a weird hobby of mine. Ingredients instantly become edible. I mean!! I love it.

This ended up being a two step (and multiple day) process for me – but you can do it all in one day. I promise.

You’ll Need:

{how to} make Elephant Ears! boo-yay!

# Crisco (Important. Must be shortening.)
# Sugar
# Flour
# Milk
# Yeast
# Salt
# Vegetable oil (for frying, not pictured here.)

Start by melting your shortening in a pan on the stove. (Recipe calls for 6 TBS)

{how to} make Elephant Ears! boo-yay!

Add 1 1/2 Cups Milk.

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

Add 2 TBS sugar.

{how to} make Elephant Ears! boo-yay!

Stir to combine and help the shortening melt.

{how to} make Elephant Ears! boo-yay!

It’ll look like this when it’s melted and ready to set aside, remove from heat and let cool to approx 110 degrees F. (I used a meat thermometer to help me figure out when that was.)

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

Get ready to combine your dry ingredients together, if you have one of these goddesses on hand … bring her out. Pet her nicely. Kiss her. Take her photo.

{how to} make Elephant Ears! boo-yay!

I like to think this one has a name … so I whisper sweet nothings into Better Betty’s ear.

When your milk/shortening and sugar mixture is cooled down – add 2 packages dry yeast and let sit and get happy and bubbly.

{how to} make Elephant Ears! boo-yay!

When bubbles and happiness (it’ll rise) are going on add the mixture to your mixer bowl.

{how to} make Elephant Ears! boo-yay!

Add 4 Cups flour.

{how to} make Elephant Ears! boo-yay!

(And a teaspoon salt, no photo.)

Mix it up!

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

You made dough!

{how to} make Elephant Ears! boo-yay!

Generously flour a work surface and plop the dough onto it.

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

Knead until you have a nice smooth, elastic ball. A lot of recipes call for kneading for about 8 minutes. Sure – that sounds fun to write in a recipe and some people (ehum, Mother.) will set a timer and actually do that … I have better things to do for 8 whole minutes than spank dough. Unless I’m angry, then I usually knead it for 15. And it’s cheap therapy.

But when the sun is shinning and you have 5 other recipes/dishes to make and photograph … you can cut that waaaaay down and still get wonderful results.

Just being honest.

{how to} make Elephant Ears! boo-yay!

Place back in bowl and cover with towel (or plastic wrap) and let rise for 45 minutes.

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

It’ll look like this:

{how to} make Elephant Ears! boo-yay!

From here you can skip ahead to rolling out balls and frying them or if you’re short on time – cover it and stick in the fridge. For the record I had mine covered in the fridge for 4 days.

{how to} make Elephant Ears! boo-yay!

When you’re ready to fry them, get your vegetable oil out and a frying pan. Pour about 1 Cup oil into the pan and heat up. Nice and hot.

{how to} make Elephant Ears! boo-yay!

Heat up oil

While it’s heating up, grab a ball of dough and on a floured surface (I did it on top of my slipmat) and roll out.

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

Place the dough carefully into the hot oil and watch it bubble. It’ll (should) happen fairly soon. If it doesn’t – your oil isn’t hot enough yet.

{how to} make Elephant Ears! boo-yay!

Leave it for a minute or so, turn it over.

{how to} make Elephant Ears! boo-yay!

Drain on paper towels and quickly sprinkle with cinnamon/sugar.

{how to} make Elephant Ears! boo-yay!

Transfer to wax or parchment paper to serve.

{how to} make Elephant Ears! boo-yay!

Enjoy!

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

{how to} make Elephant Ears! boo-yay!

———————————————
For a time saver look what my dear friend and reader did today:

jodimichelle.com reader made some elephant ears!!

Instead of making the dough and waiting for it to rise, etc she just used Jumbo Biscuits – rolled em out and then fried em up. They’re smaller and a bit dough-ier she said but they look amazing (and I, myself, love a little extra dough.) Thanks for sharing, Heidi!

For a tutorial on the short cut from Heidi go here! I contributed the recipe how to over on CurvyGirlGuide.com šŸ˜‰

(Recipe credit)

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