Senior Connections Senior Connections Sept 2019

RECIPES from Pg 13 2/3 cup basil leaves 1/2 cup freshly grated parmesan, divided 1/4 cup pine nuts 2 tablespoons olive oil 3 garlic cloves, ﬁ nely minced 1/2 teaspoon sea salt Instructions Preheat oven to 350 degrees. Hollow out each to- mato half and nestle them into an ovenproof baking dish or cast-iron pan. Place the basil, 1/4 cup of the parmesan, pine nuts, olive oil, garlic, and sea salt into a small food proces- sor and blend until a chunky pesto forms. Stuff the tomato halves with the pesto (about 1 ta- blespoon per tomato half) then top with the remain- ing parmesan cheese. Roast the pesto stuffed tomatoes for 20-25 minutes, or until the tomatoes are soft Stuffed Avocados Try these on the grill, put on a medium heat, then when soft and cheese melted, take off. Ingredients 5 avocados 1 1⁄2 cups shredded chicken 1/2 cup cherry tomatoes, (chopped) 2/3 cup freshly grated white cheddar cheese 2 green onions, (thinly sliced) 3 tablespoons freshly chopped cilantro 1⁄2 teaspoon chili powder 1⁄2 teaspoon smoked paprika 1⁄2 teaspoon garlic powder 1⁄4 teaspoon cumin pinch of salt and pepper Sriracha yogurt drizzle 1⁄2 cup plain Greek yogurt 1 1/2 tablespoons sriracha 1 lime, (juiced) Instructions Preheat the oven to 350 degrees F. You can also make on your grill on a medium heat. Cut the avocados in half and remove the pits. Cut 1 avocado open and scoop all the ﬂ esh out. Place it in a large bowl. I like to scoop out just a tiny bit of the remaining 4 avocados to create more of a “bowl” and have more room for the chicken, but it’s not neces- sary. If you scoop a bit out, add it to the bowl. To that same bowl, add the chicken, 1/3 cup cheese, tomatoes, green onions, cilantro, chili powder, pa- prika, garlic powder, cumin, salt and pepper. Stir well until combined, making sure to mash the avo- cado into the mixture to act as a binder and hold the chicken together. Take an ice cream scoop or spoon and place about 1⁄4 cup (or however much you want!) of the chicken mixture into the cut avocados. Sprinkling the remain- ing 1/3 cup of cheese over top of the avocados. Bake for 15 to 20 minutes, until the chicken is warmed through and the cheese is melted. Remove from the oven and drizzle the avocados with the sri- racha drizzle. The avocados will get a little dark in color from the baking. Squeeze more lime juice on top. Sprinkle with extra cilantro and green onions if you wish. Serve immediately! Sriracha Yogurt Drizzle instructions Whisk together the yogurt, sriracha and lime juice until combined. You can make this a few hours ahead of time and store it in the fridge! Cooking Country �� Chris �� Advancing health specialties from allergies to women’s health through our physicians and partnerships. �� hutchhealth.com �� 14 Senior Connections September 2019 �� Senior Connections HJ.COM

Senior Connections Senior Connections Sept 2019 | Page 14