Viva la Avocado!

It's nice to live somewhere you can get good avocados almost all the time . . . I think we're pretty spoiled that way. The latest creation I used them in (which is another Rachel Ray-inspired dinner) was steak tacos with an avocado salad. These were crunchy tacos, with layers of medium-rare/chili-seasoned steak and the tasty salad (a mix of avocados, butter lettuce, lime juice, olive oil, cilantro, S&P).

Holy cow! My fingers look fat! Sorry, uh the salad would have had some heat by way of jalapenos had I not been feeding my almost-four-year-old. (Of course, my husband reminded me I can always make two batches :-)). The combination of the warm, salty and crusty steak pieces with the cool, creamy, tangy salad is just all that a hungry mouth could want. The yucky looking side is a stand-by at our house - refried beans. My kid loves them, what can I say . . . so what if it looks a bit like something that's already been digested. Anywho, the crowning glory to the meal was a Tres Leches Cake that was surprisingly not too sweet.

I started with an Allrecipes recipe but omitted some of the sugar in the cake and left the whipped cream unsweetened. Per some of the reviews, I also added some soda to the cake and only used half the whole milk (I couldn't bring myself to use half-and-half like some of those crazies did). Let's see, oh, I also poured the milk on while the cake was still hot. It's definitely better a day later (which is why I had an even bigger slice today :-)), so make sure you plan in advance for the perfect custardy, cakey, drenched-in-condensed-milk palette pleaser.  Can you SEE that wonderful juice-of-the-gods it's floating in????  Ummmm . . . heaven.