Norpro Avocado Slicer

Today, at In Review, we are testing the Norpro Stainless Steel Avocado Slicer.

I have never tried this product before and the Review Video shows our first time using this clever item. With just two tries I was able to get perfectly sliced avocados which is a testament to how easy this slicer really is to use.  http://youtu.be/YfbRiVKS4mk

With the sliced avocado you can garnish your favorite green salad; add as a topping to your Arbondiga Soup; or dice for chunky guacamole.

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Recipe:

Chunky Guacamole

Ingredients:

2 ripe avocados

2 tbsp mayo/salad dressing

2 tbsp salsa

salt and pepper to taste

Directions:

1. Dice avocado using the Norpro Stainless Steel Avocado Slicer. First, do your initial slice from the large end of the avocado, do not remove the meat from the skin; next simply rotate the avocado 1/2 turn and using the slicer cut through from side to side. Empty the diced avocado into medium sized bowl.

2. Add mayo/salad dressing, salsa (use your favorite jar or home-made salsa), and salt and pepper to the bowl of avocado.

3. Gently fold together until mixed.

Serve with tortilla chips; pita bread; or use as garnish on home-made tacos, burritos and Huevos Rancheros. Also a great way to pump up that store bought Mexican food to give it an authentic taste.

In Review Tip:

Did you know that if you place the avocado pit into your bowl of guacamole it will prevent it from turning brown!

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Sandra Lee's 5.5 qt. Porcelain Enamel Cast Iron Dutch Oven

I received this wonderful product, Sandra Lee's 5.5 qt. Porcelain Enamel Cast Iron Dutch Oven, from my daughter, Andrea and my son-in-law Doug for Christmas 2012 and I love it!

I love to make soups and stews so this is the perfect 5.5 qt. Porcelain Enamel Cast Iron Dutch Oven for me.

Last night I made Arbondiga (meatball) Soup, one of my favorite recipes from my husband, Ramon's Family Recipe Book.

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Arbondiga (meatball) Soup

Ingrediets:

20-24 Meatballs (Later I will post my recipe for meatballs)

2 Quarts Water

2 Cans 14oz. Chicken Broth

 1/2 to 1 Cup Rice (depending how thick you like)

1/2 Onion Chopped

1 Jalepno Chopped

1 Carrot Peeled and sliced

1/2 Cup Chopped Cilantro

1 4oz Can Diced Gren Chilies

1 4oz Can El Pato Tomato Sauce

1 4oz Can Tomato Sauce

Oil For Sauteing

Cummin, Salt, Pepper, Garlic Powder, Onion Salt and Chili Poweder To Taste.

Pour about three tablespoons of oil into the Sandra Lee 5.5 qt. Porcelain Enamel Cast Iron Dutch Oven. Heat on medium unitl a drop of water sizzles when placed in dutch Oven.

Dice Onion and Jalapeno (we like our soup spicey so we do not remove seeds from Jalapeno, but they can be removed for a milder soup)  I store the left over Onion in a Norpro Fruit and Vegetable Keeper to get the most life out of my fruits and vegetables.

Add diced Onion and Jalapeno to Dutch Oven.

  Slice carrot and add to Dutch Oven

Click here for valuable coupons! Add Green Chilies, El Pato and Tomato Sauce

Stir to combine. Add water and chicken stock, bring to boil.



 

Add Spices, chop Cilantro and add to Dutch Oven.

Turn up heat and bring to a boil.  Add rice.

Return boil, and stir fequently for 10 minutes, reduce heat, and add pre-cooked meatballs and stir to mix.

Cover and simmer for 30 to 45 minutes stirring occasionally. Serve with a spoonful of sourcream, salsa and flour tortillas for dipping.

The Sandra Lee's 5.5 qt. Porcelain Enamel Cast Iron Dutch Oven, worked great.  It produced even heat and I had no sticking at all.  I would highly recommend this product.  And The Arbondiga Soup turned out delicious.

Stay tuned I will be reviewing more products and giving you more recipes to help you in your busy lifes.