There’s only three more weeks until Christmas! But it’s not time to freak out yet. Three weeks is a lot of time but my calendar is filling up fast! I know there will be last minute Christmas parties and cookie exchanges to go to and I still have a few more presents to buy.

With all the holiday parties to go to this Christmas I never know what to take. I came up with these avocado cups from Multiply Delicious picture of her Chicken Salad. I haven’t tried her chicken salad recipe, so I can’t recommend it. But I thought it was really cool how she used the avocado as her cups. She didn’t scoop out the avocado like I did, I would think it would be harder to eat if it wasn’t scooped out.

This is a great recipe to take for gatherings this Christmas, just serve with tortilla chips. Each person can have their own avocado cup or you can serve inside hard shell tacos. We had this for dinner as tacos with some cheese on top. My hubby topped his with hot sauce, cheese and sour cream. This is one dish you can have multiple ways, whatever you fancy.

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One of my celebrity chef icons (and would love to meet someday) is Alton Brown. I loved his show Good Eats and always thought that he was different from other celebrity chefs. That was made clear when I read this article, The Miracle of Food. This article made me realize that food isn’t something that taste good or something we need it to survive. It made me look at food and cooking and serving others in a new way. I liked what Alton said,

“I believe first and foremost that God made the food. He made it delicious. So my entire approach to food in general is this: Do no harm. To me, the most honor I can do to what He created is to not mar or in any way malign the creation. I try to honor that prayerfully. I pray, “God, don’t let me mess up the food. Let me prepare it and serve it in Your honor.” That’s my lampstand—the light that I can shine. Because He’s given me a gift to do that.”

I’m always scared when I create new recipes (like this one) but instead, I should pray that God will use my gifts to His glory. I am thankful that I can cook and bring honor to God by  sitting down together as a family to eat and pray together.

I pray that this Christmas season will be a season of joy and great meals around the table.


Avocado Chicken Salad Cups

By: Aromatic Delights


3 Chicken Breast

1 Yellow Pepper

1 Red Pepper

4 Avocados

2 Garlic Cloves, minced

2 Jalapeños, diced finely

¼ Onion, diced finely

3 tbsp Lime Juice

3.5 cups Chicken Broth

¼ teaspoon chili powder

¼ cayenne pepper

½ tsp coarse salt, plus more for seasoning

¼ tsp pepper, plus more for seasoning

Olive Oil for drizzling

Chopped Parsley for topping


Preheat oven to 425 degrees. Line baking sheet with foil and drizzle with oil, set aside. Cut peppers in half and clean out the seeds, just leaving the sides of the pepper. Place on baking sheet skin side up. Bake peppers for 15 – 20 minutes. Once the skins are brownish-black, remove from oven and place into a large ziplock bag. Close and let sit for 15 minutes or until cooled enough to handle. Peel skins off and cut into big chunks. Set aside.

While peppers are cooking, bring a 3 qt saucepan of 3.5 cups of chicken broth mixed with 3.5 cups of water to boil. Salt and pepper chicken breast and place in pan. Simmer for 10 – 15 minutes depending on how thick the chicken is. (Cut breast in half if need to). Turn heat off and let set in broth until peppers finished cooking, 5 – 10 minutes. Drain and shred chicken with two forks. In a medium mixing bowl mix together carefully chicken peppers, onion, and jalapeno. Set aside.

Now you’re ready for the avocados. Don’t touch the avocados until you’re almost ready to serve because they may brown. Cut avocados in half and discard of pit. Carefully slice the avocados three times top to bottom and 4 times across so you will have perfectly diced avocado pieces when scooped out. In a small mixing bowl scoop out avocados, add lime juice and mix together breaking up the avocados but not too much, leaving it a little chunky. Add in chili powder, cayenne pepper, salt, and pepper. Mix well. Add to chicken mix and toss to coat. Spoon mixture into avocado cups and sprinkle chopped parsley on top and your ready to serve.

You can also serve without the avocado cups and serve as tacos with cheese and sour cream on top, if you prefer.


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