This week’s French Fridays with Dorie recipe was deliciously simple.
1. Cut an avocado in half.
2. Take out the pit.
3. Sprinkle some lemon juice and salt.
4. Fill hollow with pistachio oil.
Two out of my three kids are allergic to nuts, one is anaphylactic, so I knew there’d be no pistachio oil for us! So from the start I knew a lemon and salt combo was going to be as exciting as it was going to get in our family. On the up side, I knew it would be eaten.
I deliberated on all of Dorie’s Bonne Idee’s and settled on having the avocado with the Lemon-Grilled Chicken. I was starting to get excited!
The last piece of the puzzle was Ree Drummond’s Mexican Rice Casserole.
I have had a page on my iphone permanently devoted to this dish for a couple of weeks now.
It was time to put it all together!
And it worked out beautifully
I have been searching for easy to prepare dishes that can fit into our hectic lifestyle.
And for some reason, I decided rice casseroles were the way forward (I don’t know why…)
I love Mexican food, but it’s not that common here in Australia.
Or at least not as common as Thai, Indian and Italian.
So when I saw the Mexican Rice Casserole… well… it ticked all the boxes!
And the Pioneer Woman’s recipe had so many rave reviews I had to try it.
I made half the recipe and it was more than enough for a family of 5.
It was simple, tasty and the kids loved it!
The recipe is here if anyone is interested.
Now back to Dorie!
The Lemon-Grilled Chicken was super tasty and super easy,
The Avocado was perfect with some lemon infused extra virgin olive oil and salt.
The coriander (cilantro) leaves lifted the flavours just that bit extra.
I will be making this combination again, might even add the chicken to the rice casserole next time and top it off with the avocado slices.
The husband loved it, the kids loved!
I am looking forward to hearing what the rest of the French Fridays with Dorie Group thought of the recipe and especially of the avocado / pistachio combo!