If there is one ingredient that I love to include in as many recipes as possible, it is definitely avocados. I grew up in Mexico, and where we lived there were so many avocado trees. My siblings and I always loved to pick them and bring them back to the house for all of the amazing recipes that my grandma and mom used to make with avocados. With that context, I am excited to share this great avocado, jalapeño, and bacon egg salad recipe. It uses delicious Avocados From Mexico, and combines them with eggs, bacon, and a delicious fresh crema.

Avocados From Mexico are my go-to brand for avocados – they are so delicious and go great with so many recipes. If you want more recipes and some exclusive offers from Avocados From Mexico, I would encourage you to sign up for Vida Aguacate by clicking on this link. 

Here are some other reasons why I love avocados:

• They are evergreen and always in season, so you can eat them year-round in your favorite recipes.

• They contain good fat, and have zero cholesterol, which makes them a great option to incorporate into a variety of nutritious eating plans. Check out this link for additional nutritional information about avocados.

• They taste so fresh and delicious and are a perfect addition to so many recipes!

I have to say that avocados have always been there for me when I need to make a delicious guacamole, salsa, or other recipe. I love going to the grocery store and picking out the perfect avocados for the occasion. For example, when I know that I am not going to be using them for a few days, I always purchase the bright green avocados that are fairly hard. That way I know that when it is time to use them, they will be perfect. On the other hand, if I need to use one that same day, I make sure to grab the ones that are dark green and that yield with gentle pressure.

For today’s recipe, I wanted to combine some of my favorite flavors from Mexico with an American classic – the egg salad. Of course this needed to include Avocados From Mexico and another Mexican classic – fresh jalapeños. Both of these ingredients combined with bacon, eggs, and other classic egg salad ingredients made for a delicious lunch for the whole family!

I served the salad  on a slice of thick cut toast, and it was delicious. Another option would be to eat it  with a slice of lettuce or in a wrap. This salad is perfect as a side dish at a barbecue or any other get-together with family or friends, and it is sure to be a hit!

So check out the recipe below, and be sure to come back and let me know how it turned out for you!

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Avocado and Bacon Egg Salad

Author Charbel Barker

Ingredients

• 2 Avocados From Mexico cut into cubes
• 3 hard-boiled eggs cut into cubes
• 3 slices of bacon cooked and chopped
• 1 stalk of celery diced
• 1 jalapeño diced
• 1 bunch of cilantro finely chopped
• 3/4 cup of plain yogurt
• 1/4 cup of sour cream
• 1-2 tablespoons of chives
• Freshly cracked pepper
• Salt

Instructions

• Combine the Avocados from Mexico, eggs, bacon, jalapeño, celery, and cilantro in a bowl.
• Combine the yogurt, sour cream, chives, salt and pepper in a separate bowl.
• Add the yogurt combination to the egg mix and stir well.
• Serve over toast, lettuce, in a wrap, or by itse
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The post Avocado, Bacon, and Jalapeno Egg Salad appeared first on My Latina Table.

Being from Mexico originally, there are a lot of traditional recipes and meals here in the United States that I never tried until I moved here, including Chicken Parmesan. 

At first I was hesitant to try too many of them, but over the years I have grown to really love many different types of foods that are served here in the United States.

Some of my favorites are the American version of Italian favorites like Lasagna and Chicken Parmesan.

The first time I tried Chicken Parmesan was a few years ago when my husband made it for me. He is quite the cook himself, so it was amazing! After trying it, it quickly became a regular at our table.

What Is Chicken Parmesan?

Chicken Parmesan is a perfect homestyle meal that everyone in my family loves. It consists of breaded chicken breast, covered in marinara sauce and cheese and then baked to perfection.

We always serve it with tasty pasta and lots of cheese. That is why this version uses three different cheeses to bring in some great flavors. Chicken Parmesan isn’t complete without having a perfect pasta sauce to accompany it.

You can easily make this with a homemade sauce if that is what you want. However, it is usually easier just to buy a delicious sauce at the store. That is what I usually do and this always turns out great. 

How Do You Make Chicken Parmesan?

Chicken Parmesan is really not difficult to make. It does require a little bit of work to make sure that you bread the chicken correctly and include all of the right ingredients. However, if you follow the recipe below, you are sure to end up with a great home style meal tonight for you and your family.

We usually serve Chicken Parmesan with a simple pasta such as fettuccine, tossed with butter, garlic, and Italian herbs and spices. We then serve the chicken on top and sometimes will add some more sauce to complete the meal.

One thing is for certain – once you try this, it will become a regular on your menu!

Don’t forget to come back and tell me how it turned out or if there is anything that you would change. Let me know in the comments below.

Other Recipes You May Enjoy

• Three Cheese Lasagna
• Spaghetti and Meatballs
• Breadsticks
• Coconut Chicken Curry
• Sheet pan Flank Steak
• Sheet Pan Garlic and Lemon Chicken

Helpful Products for this Recipe

Measuring Spoons/Cups: You are going to need to measure all of the different ingredients that you use to make this Chicken Parmesan. I don’t know about you, but my measuring cups always seem to get separated and sometimes I can’t find the one I need. I recommend this set, because it has the spoons and cups all together, is stainless steel, and has a solid ring to keep them together.

Kitchen Prep Bowls: Since you have to use multiple bowls in this recipe for the the bread crumb mixture and the egg wash, it is important to have some good kitchen prep bowls. I like these ones because they can be used to prep and they are good for serving as well.

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Three Cheese Chicken Parmesan Recipe

Course dinner, Main Course

Cuisine American, Italian

Keyword baked chicken, dinner, parmesan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 Pieces

Calories 403kcal

Author Charbel Barker

Ingredients

• 4 Chicken Breasts
• 1-2 Cups of Breadcrumbs
• 1 Cup of shaved Parmesan Cheese
• 1 Egg
• 1 Cup of Milk
• 1 Jar Pasta Sauce 24 oz
• Salt Pepper, Paprika, Cumin, Italian Seasoning
• 8 Provolone Cheese Slices
• 1-2 Cups Mozzarella Cheese grated
• Pasta

Instructions

• Create an egg wash station by filling a bowl with the milk and combining it with the egg and some salt and pepper.
• Cut the shaved Parmesan Cheese into tiny pieces and add to a separate bowl with the breadcrumbs, salt, pepper, cumin, and paprika.
• Submerge the chicken breasts in the egg wash and then coat in the breadcrumb mixture.
• After breading the chicken, sear each piece of chicken on both sides in a hot frying pan with a small amount of oil until browned
• Add a small amount of pasta sauce to the baking dish and then add the pieces of chicken on top.
• Top each piece of chicken with more sauce.
• Top each piece of chicken with the provolone, then the mozzarella, and finally with the remaining Parmesan cheese shavings.
• Top with Italian seasonings.
• Bake at 375 for 20 minutes and serve with pasta that is tossed with butter, garlic, and Italian seasoning.

Nutrition

Serving: 1Piece | Calories: 403kcal | Carbohydrates: 13g | Protein: 42g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 877mg | Potassium: 566mg | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 1.7mg | Calcium: 492mg | Iron: 1.6mg

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If you are a looking for a chili con carne recipe that is creamy, delicious and that doesn’t have any beans, this recipe is for you! It goes great with some delicious chili cheese nachos.

Para Español, Haz Click Aqui.

Chili con carne is a staple of Tex-Mex cuisine, and in my opinion it is very similar to the frijoles charros that we eat in Mexico. It does taste quite different, but is so delicious!

Some of the main characteristics of most chili recipes are that they have beans, and that they have a deep smoky flavor. For this recipe, we have omitted the beans, and we have added some delicious smoked sausages (which is a shout out to the delicious chili dog!).

This is definitely the best chili con carne recipe that I have tried! When we were in Texas visiting a few years ago we tried quite a few version of chili con carne, and one of our favorites was in a BBQ place called Cooper’s. Since then we have tried to reinvent something that comes close, and haven’t had much success – but that all changed with this recipe!

This time we found all of the ingredients that we needed to come up with a perfect recipe – it is smoky, creamy, and full of deep flavor. I am sure that once you try it, you will see that we aren’t lying when we say it is the best!

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The Best Chili Con Carne Recipe

This is the best Chili con Carne around, check it out here!

Course Main Course, Soup

Cuisine American

Keyword chili

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 Cups

Calories 437kcal

Author Charbel Barker

Ingredients

For the Seasoning

• 3 T of Dried Oregano
• 3 T of Salt
• 3 T of Pepper
• 3 T of Smoked Paprika
• 3 T of Garlic Powder

Other Chili Ingredients

• 1 Pound of Ground Beef cooked separately
• 1/2 package of smoked sausage cut into small cubes
• 1 Can of diced tomatoes
• 1/2 Onion Diced
• 1 Green Pepper diced
• 1/2 cup of corn flour Maseca
• 1 can of beef stock
• Liquid smoke

Instructions

• Combine all of the spices for the seasoning mix. You may not use all of this.
• Heat a small amount of olive oil in a deep pot.
• Add the onions and green peppers and saute.
• Add a couple tablespoons of the seasoning and a few drops of Liquid Smoke and mix well.
• Add the smoked sausage and ground beef (cooked separately), stir and let cook for about 5 minutes.
• Add the can of diced tomatoes, the can of beef stock, and some more of the seasoning mix. Bring to a slight boil.
• Begin adding the corn flour a little bit at a time, stirring constantly to avoid lumps. Continuing adding until arriving at you desired consistency.
• Add more of the seasoning and liquid smoke to taste.
• Let cook for a few more minutes and then serve with fresh tortilla chips, sour cream, and cheese.

Nutrition

Serving: 1Cup | Calories: 437kcal | Carbohydrates: 27g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 5391mg | Potassium: 745mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2785IU | Vitamin C: 24.9mg | Calcium: 147mg | Iron: 5.9mg

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This delicious dessert is perfect for all citrus lovers! It is soft, spongy, and has a unique taste that is sure to impress!

Here in our house we love dessert – especially when it includes freshly baked sweet bread or cake. Even though we don’t indulge too often, every once in a while we give in to our sweet tooth and make something like this. I do need to admit something – I am not a great baker – it doesn’t matter what recipe I am making; it rarely comes out of the oven how it is supposed to or how I am hoping. That said, I do practice a lot and I get really excited when something comes out so-so at least. But what matters most is that we are trying, right?

With that introduction, I will tell you that this delicious lemon lime bundt cake is actually my husband’s recipe and he made it. Fortunately, he is a good baker and his desserts almost always turn out perfectly. So, in his honor, I want to share this delicious recipe for lemon lime bundt cake.

The first step is to whip the butter in a stand mixer on medium speed until it is creamy and then slowly add the sugar and continue beating until light and fluffy.

At this point, start preheating your oven to 325 degrees Fahrenheit (160 Celsius).

In a separate bowl, combine the flour, the baking powder, and the salt and set aside.

Now, add the lemon and lime zest and the vanilla (or other extract – such as coconut or almond) to the butter mixture and continue mixing.

Next, add the eggs and yolks one by one, mixing as you go.

In a measuring cup, add 1 tablespoon of lemon juice and then fill with milk until it reaches the 1 cup mark. Set aside for about five minutes. Now divide the flour mixture into two parts.

After the lemon and milk mixture has had a chance to rest for 5 minutes, add the first part of the flour to the batter and mix well. Next add the lemon and milk mixture mixing well and finish with the last part of flour.

The next step is to empty the batter into a previously greased and floured bundt pan and then bake in the oven for approximately 40-50 minutes. After removing from the oven, let cool in the pan for about 10-15 minutes before removing.

To make the lemon lime glaze, combine 1 cup of powdered sugar, the water, the lemon and lime zest, the vanilla (or other) extract, and mix until the sugar has dissolved.

Brush the glaze over the bread until completely covered and finish by dusting with more powdered sugar.

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Lemon Lime Bundt Cake

Author Charbel Barker

Ingredients

For the Bundt Cake

• 2 cups of flour
• 1 t of baking powder
• 1 t of salt
• ½ cup of softened butter
• 1 ½ cup of sugar
• 1 t of vanilla extract or almond or coconut
• The zest from one lime and one lemon
• 4 eggs + 2 yolks
• 1 cup of milk combined with 1 T of lemon juice

For the Lemon Lime Glaze

• 1/3 – 1 cup of powdered sugar depending on the desired consistency
• ¼ cup of water
• 1 tablespoon of vanilla extract
• Zest from ½ lime and ½ lemon
• ** Combine all ingredients and set aside

Instructions

• Preheat oven to 325 degrees Fahrenheit
• Prepare a bundt pan by greasing and flouring it, set aside
• Combine the flour, baking powder and salt and set aside
• Whip the butter in a stand mixer and slowly add the sugar until light and fluffy
• Add the lemon and lime zest and vanilla extract and continue mixing.
• Add the eggs and yolks one at a time, mixing well.
• Reduce speed to medium and add half of the flour mixture, followed by the lemon-milk mixture, and finish with the rest of the flour mixture, mixing after each step.
• Spread the batter into the prepared bundt pan and make for 40-50 minutes.
• Let cool for 10-15 minute in the bundt pan before removing.
• Brush with the Lemon Lime Glaze and dust with powdered sugar.

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