Avocado Cream Sauce

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Creamy, avocado sauce seasoned lightly with salt, pepper, and lime is one of the simplest recipes I’ve made this year and yet, it stands out as truly amazing.

If you trust me on nothing else, take my word on this recipe, and buy a couple of avocados as soon as possible.

Creamy Avocado Sauce recipe by Barefeet In The Kitchen

Avocado Sauce

If you like guacamole but occasionally find yourself in the need of something with a smoother texture, Avocado Cream Sauce is the recipe you need. It reminds me a little of the taste you get when your guacamole mixes with sour cream in a burrito or taco.

Tangy, smooth, and rich without being heavy, avocado cream sauce is one of my new favorite things.

It pairs well with Mexican and Southwestern Flavors along with just about any kind of meat. Drizzled on top or used as a dipping sauce, there’s no limit to the number of ways you can serve this avocado cream sauce.

Avocado Sauce for Tacos

On top of being completely delicious, this sauce couldn’t be any easier to make. Simply pop two peeled ripe avocados in a blender with sour cream, lime juice, and garlic and blend until smooth.

If you prefer, you can also use Greek yogurt in the avocado cream sauce instead of sour cream. I’ve tried the sauce both ways and enjoyed them equally. If you’re using Greek yogurt just be sure to use a variety that’s both plain AND unsweetened.

I garnished the finished sauce with freshly chopped cilantro leaves but it’s absolutely not necessary. The finished sauce is delicious served just as is.

This sauce stores in well in the fridge for up to two days as long as it’s covered tightly with plastic wrap.

Whenever we make avocado cream sauce it never seems to last long enough to have leftovers to worry about. We ate each and every last drop of the sauce each time I made it.

Avocado Cream Sauce ingredients

Avocado Crema

Equal parts tangy and creamy with a velvety texture, this sauce could also be called “Avocado Crema” if you’re feeling fancy.

Whatever you call it, this sauce is absolutely finger-licking fantastic. The next two recipes I share are going to feature the ultimate meats for dipping into what’s sure to be your new favorite avocado sauce.

Update: the recipes I hinted at above are no

Spicy Chicken Pot Pie Casserole

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Do you like green chile chicken enchiladas? Do you like chicken pot pie? Do flaky buttery cheesy biscuits make you grin? If so, this Spicy Chicken Pot Pie Casserole is going to make you very happy.

green chile and jalapeno chicken casserole with biscuits

Green Chile Chicken Casserole

I’ve been on a pot pie casserole kick for a few months now. Some variation or other of that recipe gets made about once a week lately. Leftover asparagus? Toss it in there.

A handful of roasted carrots and a cup of leftover creamed peas? Add those into the mix. It’s honestly hard to mess up a pot pie when you begin with a solid recipe.

This spicy chicken pot pie was the result of an open jar of roasted green chile catching my eye as I was deciding what to do with some leftover chicken. One thing led to the other and this green chile and jalapeno chicken casserole has become an enormous favorite with my family.

Spicy Chicken Pot Pie topped with Biscuits in white casserole dish

Cheddar Drop Biscuits

On a whim, I decided to add a couple of handfuls of shredded cheddar cheese to the easy drop biscuit topping. Feel free to skip the cheese, if you prefer the traditional buttery biscuit topping or add more if you want the cheddar to be a stronger flavor.

I’m happy to say that was

Garlic Dill Fingerling Potatoes

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Garlic Dill Fingerling Potatoes

a photo of a large serving bowl full of roasted garlic dill fingerling potatoes.

Little buttery fingerling potatoes braised with garlic and dill and topped off with fleur de sel salt are the next greatest thing to hit your Sunday dinner. You are going to love these potatoes!

To me potatoes are just the perfect family food. There’s just something about them that always brings back memories of Thanksgiving, Christmas, Sunday dinners etc, all home cooked by Mom. But times have changed, and so have potatoes.

I knew as a young girl that there were Russet potatoes. And that was all there was to it. I had no idea there were other kinds and that they are not only different but some potatoes cannot be subbed for other potatoes in recipes. For example, these brown butter braised dill fingerlings. Read on to find out why.

What are Fingerling Potatoes?

Fingerling potatoes are low in starch and extra creamy inside with a paper thin peel that crisps perfectly when roasted. There are lots of different types of fingerling potatoes – red, yellow, purple, golden or a mixture of all colors.

What Do Fingerling Potatoes Taste Like?

Once roasted these potatoes have a flavor that is mild, nutty and earthy, and their texture is firm and moist.

Why Use Fingerling Potatoes?

I mentioned earlier that you wouldn’t want to substitute other potatoes in this recipe. The reason for this is that fingerling potatoes braise better than other potatoes because you leave them whole since they are so small. They get soft and tender inside while the skin gets crispy and delicious. Fingerlings are also perfect for fast meals since they don’t have to be peeled and they cook through quickly.

The Ingredients for Dill Fingerling Potatoes

One of my favorite thing about potato recipes is that they usually don’t take many ingredients to make them delicious. This recipe calls for just 7 ingredients. Here is what you will need:

  • Butter: unsalted and used to braise the potatoes on the stove top
  • Fingerling Potatoes: rinse them but no need to peel them and you only need 1 pound of them
  • Kosher Salt: used to flavor the braising fingerlings
  • Black Pepper: freshly ground
  • Fresh Dill: You’re really going to want fresh dill here, but if you absolutely must use dried, use 1 teaspoon. You’ll also use part of the dill while the potatoes are braising and the rest will be added at the end before serving.
  • Garlic: adds flavor to the potatoes as they braise
  • Course Salt: fleur de sel or kosher salt, used to season the potatoes right before serving

The measurements for each ingredient can be found in the recipe card at the end of this post. You can save or print the recipe from there as well.

What Can You Substitute For Fingerling Potatoes?

If you cannot find fingerling potatoes, new potatoes are a comparable substitute.

What is Fleur de Sel?

Fleur de Sel is salt in its purest form. It forms as seawater evaporates leaving a thin crust on the surface. It is so pure that it has no bitterness and adds delicious flavor to food.

I’m going to guess that most people don’t have Fleur de Sel on hand, so any other coarse salt, including Kosher salt works just

Crumb Banana Bread Muffin Recipe

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Crumb Banana Bread Muffin Recipe

a photo of a banana muffin with crumb topping sitting in a muffin liner that has been removed slightly from the sides of the muffin.

This crumb banana bread muffin recipe is like the most delicious banana bread but in muffin form and with a coffee cake inspired crumb topping that is so buttery and delicious! You can eat them for breakfast, for dessert, or our favorite…breakfast for dinner!

This banana crumb muffin is a spin off of a recipe I got from my dear friend Sarah. She makes this killer banana crumb bread, that we LOVE and I just couldn’t resist making them into muffins.

We buy bananas by the dozen in our house. We use them daily in protein smoothies, and also just to eat because bananas are so dang good. Occasionally we will get some that last long enough to become over-ripe, and then I know it’s time for some sort of delicious banana baked good! The questions is, do I make our classic banana bread (or any of our banana bread recipes, I am obsessed with banana breads!) , or these bakery style banana crumb muffins? The choice seems impossible! But there is something so convenient about muffins!

Muffins are a great grab-and-go breakfast, after school snack or individual dessert. These muffins have real bold banana flavor and are so tender. My kids go bananas for these banana muffins!

What’s the Secret to a Streusel Crumb Topping?

Salt is the secret to the best crumb topping! I’m serious, adding a little salt makes all the difference as it’s perfectly sweet with a hint of mouthwateringly delicious saltiness!

What Ingredients Do I Need to Make Banana Muffins?

There aren’t going to be any surprises here and the bulk of the ingredients will be pantry ingredients, so grab your ripe bananas and let’s get baking! Here is what you will need:

Banana Crumb Topping

  • Brown Sugar: adds sweetness and richness of flavor
  • Sugar: adds sweetness
  • Flour: adds structure to the topping
  • Cinnamon: adds flavor
  • Salt: enhances all the flavors
  • Butter: softened, binds the topping together giving those yummy crunchy chunks

Banana Bread Muffins

  • Flour: just regular all-purpose flour
  • Baking Soda: acts as a leavening agent and gives the muffins their rise
  • Salt: enhances all the flavors
  • Canola Oil: keeps the muffins super moist
  • Sugar: adds a little extra sweetness
  • Brown Sugar: adds more sweetness and more depth of flavor
  • Eggs: gives structure to the muffins
  • Bananas: over-ripe, mashed

The measurements for every ingredient can be found in the recipe card at the end of the post.

The Little Things Newsletter #358 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! We are in Louisiana this weekend and headed to a crawfish boil this afternoon. That’s a first for me and I’m pretty excited to see how it’s done.

We’re planning to spend a couple of hours in New Orleans tomorrow morning before heading home – basically long enough to walk a bit in Jackson Square and get coffee and beignets at Cafe Du Monde. (That whole work-school-life thing is making this a quick trip.) Shoot me a note if there’s something I truly shouldn’t miss in the area.

ON THE BLOGS this week: This spice and herb crusted pork roast is packed with flavor and a surprising kick from the peppers and the salt. Pork sirloin roast makes a delicious dinner any night of the week.

Our friend Tony’s Slow Cooker Baked Beans are chock-full of bacon and beef, sweetened with molasses and then simmered until thick and sweet. When I tell you that people go crazy over these beans, I’m not exaggerating. 

Crunchy yet chewy; sweet and smokey, I feel like goldilocks when I eat this cauliflower broccoli salad because it has just the right amount of everything. If you’re anything like me, you’ll find yourself making and eating this salad on repeat!

If you’re a fan of the strawberries and cream combination, a sweet steaming bowl of strawberries and cream oatmeal is quite possibly the epitome of breakfast comfort food.

Tender peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic ground beef pot pie.

Crispy, ever so tender, and scrumptious air fryer smashed Brussels sprouts with balsamic glaze are impossible to pass up. I dare you to eat just one.

Flaky tuna, crunchy bits of red onion, and bell peppers tossed with freshly cooked pasta in a creamy, tangy dressing make for a colorful (and oh so very tasty!) Tuna Pasta Salad.

No-bake cookies have met their match with these no bake chocolate peanut butter bars. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Dark chocolate ice cream delivers just the right amount of sweetness, it’s the perfect treat for chocolate lovers who enjoy a bittersweet twist.

What I’m CRAVING: Have you heard of a

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