We had a very relaxing Saturday. Most of my day was spent cleaning. Ha ha--that's a surprise! But I had about an hour of finishing my book, Water For Elephants, and taking a nap. I love that! :)
This was the last night Steve is out of town. I am really looking forward to him coming home! It seems like he's been gone forever. So, since he was gone and Mark is always hanging out with his friends, we had a girls night. We went to see the movie Penelope.
I thought it was cute. Not the best movie I've ever seen, but it was entertaining.
Then we headed over to Cantina 1511 for dinner. I had never been there, but Ashley said it was really good. And we loved it.
They make homemade guacamole at your table! I could have eaten that by itself for dinner! It was delicious. I love avocados and they are really healthy for you!
In fact, I just e-mailed a friend today to ask for a recipe with avocados that she brought to a covered dish we had the other night at a friend's house. It is an avocado chicken salad that Paula Deen makes. I thought I would share it with you. It's great for a church social or a light lunch!
Avocado Chicken Salad
3 cups of cooked, diced chicken
3 cups of cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon of lemon juice
3/4 cup of chopped onion (I used a purple onion)
1 cup mayonnaise
1-2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley (I used dried)
Combine all ingredients and chill. Pass with avocado dressing.
1 large avocado, peeled and mashed with 2 tablespoons of lemon juice
1 cup of mayonnaise
1/2 cup of sour cream
1/2 teaspoon of Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash of cayenne pepper
Put all ingredients in a food processor and blend until smooth. Chill and serve alongside of chicken salad.