Baked Crispy Garlic Avocado Fries are perfectly crispy when coated in garlic panko crunchy crust, and baked. They are the perfect side to your main meal and a great appetizer.

The avocados hold up nicely when you’re dredging them in eggs, flour and panko mixture. They are not to hard to fry. They will soften in the oven, regardless they are somewhat hard and underripe.

Ingredients

For the Avocado Fries

• 4 slightly firm avocados
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 3 large eggs
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Olive oil spray or cooking spray

For the Honey Chipotle Dip

• 6 oz nonfat Greek yogurt
• 2 tablespoons light mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon honey
• 1/4 teaspoon salt
• Pinch of garlic powder, or to taste

Instructions

1. Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the avocados.
   Slice each avocado in half, remove the pit, and peel. Cut each half into fry-shaped slices. If you want thinner fries, cut each slice again lengthwise.
3. Set up the coating stations.
   Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix the panko, Italian seasoning, salt, and garlic powder.
4. Coat the avocado fries.
   Dredge each avocado slice in the flour, then dip it in the egg, and finally coat it in the seasoned panko mixture. Press gently so the coating sticks well.
5. Arrange on the baking sheet.
   Place the coated avocado fries in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil or cooking spray.
6. Bake.
   Bake for 12 to 15 minutes, turning them halfway through, until the coating is lightly golden and crisp.
7. Make the dip.
   While the avocado fries bake, stir together the Greek yogurt, mayonnaise, chipotle pepper, honey, salt, and garlic powder in a small bowl until smooth.
8. Serve.
   Serve the avocado fries warm with the honey chipotle dip on the side.

Notes

• Use slightly firm avocados so the slices hold their shape during coating and baking.
• A light spray of oil helps the panko turn more golden and crisp in the oven.
• For a spicier dip, add a little extra adobo sauce along with the chopped chipotle.
• These are best eaten right away while the coating is still crisp.

French Toast with Strawberry Syrup and Almond is without a doubt one of the easiest and best dairy-free recipe you can serve for breakfast. This crunchy French toast is on the most wanted list for breakfast for my entire family.

I like a quick family breakfast recipe, and this French toast with strawberry syrup and almonds is a perfect combination. I like the mix of flavors that is a fun game of jelly and peanut butter. Also, the fact that this toast is dairy-free gives it even more value! The almond milk is just as tasty as cow milk, but much lower in calories!

As a crust on this French toast, I used chopped almonds to create a nice texture for every bite. If you’re not a morning person, this type of breakfast could make you become. The smell of that tasty strawberry syrup will make you look forward to a new day.

Ingredients

For the Strawberry Syrup

• 3 cups strawberries
• 1/4 cup sugar
• 1/2 cup water

For the French Toast

• 3 large eggs
• 1 teaspoon almond extract or vanilla extract
• 1 1/2 cups almond milk
• 8 slices brioche bread
• 1 cup chopped almonds
• 2 tablespoons dairy-free margarine or butter

Instructions

1. Make the strawberry syrup.
   In a medium saucepan, combine the strawberries, sugar, and water. Place over medium heat and stir until the sugar starts to dissolve.
2. Simmer until thickened.
   Once the mixture begins to bubble, lower the heat and let it simmer gently. Stir occasionally, pressing some of the strawberries against the side of the pan to help them break down. Cook for about 15 minutes, or until the syrup thickens to your liking.
3. Prepare the egg mixture.
   While the syrup cooks, whisk the eggs, almond extract or vanilla extract, and almond milk together in a shallow baking dish or bowl.
4. Prepare the almonds.
   Place the chopped almonds on a plate or shallow dish.
5. Dip the bread.
   Dip each slice of brioche into the egg mixture, coating both sides well but not soaking it so long that it falls apart.
6. Coat with almonds.
   Press both sides of the soaked bread into the chopped almonds so they stick to the surface.
7. Cook the French toast.
   Heat a griddle or large skillet over medium heat and add 1 tablespoon of margarine or butter. Once melted, add a few slices of bread and cook for about 3 minutes per side, or until golden brown and cooked through. Repeat with the remaining bread, adding the rest of the margarine as needed.
8. Serve.
   Transfer the French toast to plates and spoon the warm strawberry syrup over the top. Serve right away.

Notes

• Brioche works especially well because it stays soft inside while turning golden outside.
• Almond extract gives the French toast a stronger nutty flavor, while vanilla makes it a little more classic.
• Chop the almonds fairly small so they stick better and toast evenly as the bread cooks.
• The strawberry syrup can be made a little chunkier or smoother, depending on how much you mash the berries.

This Buffalo Chicken Dip is the best! Filled with tender chopped chicken, sour cream, three types of delicious cheeses, and McCormick Buffalo Seasoning mix, which has a spicy hot sauce everyone loves!

This Buffalo chicken is a perfect example of the presentation of New York. Although it is very popular in New York, this Buffalo chicken is loved all over the state, not just in Buffalo, NY.

Thanks to the availability of recipes on the internet, it’s slowly taking over the world and becoming famous all over the globe, just like this French onion dip!

Three different types of lovely cheeses, sour cream, and seasoning, and loaded with fresh chicken for warmth and fantastic taste.

Buffalo Chicken Dip

If you want to be your town’s most popular host, this is for you. It is so cheesy, so creamy, and flavorful that your guests and friends won’t be able to get enough because it will disappear fast! I like the hot taste of the sauce. And by adding freshly chopped green onions and blue cheese, it’ll be heavenly.

Ingredients

• 1 packet buffalo wing seasoning mix, such as McCormick
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked chicken, shredded or chopped
• Sliced green onions, for garnish (optional)
• Crumbled blue cheese, for garnish (optional)

Instructions

1. Preheat the oven to 350°F.
2. Mix the dip.
   In a medium bowl, combine the softened cream cheese, sour cream, 1/2 cup of the cheddar cheese, and the buffalo wing seasoning mix. Stir until smooth and well blended.
3. Add the chicken.
   Fold in the cooked chicken and mix until evenly combined.
4. Transfer to the baking dish.
   Lightly grease an 8-inch baking dish or small casserole dish. Spoon the mixture into the dish and spread it evenly.
5. Top with cheese.
   Sprinkle the remaining 1/2 cup cheddar cheese over the top.
6. Bake.
   Bake for 20 to 25 minutes, or until the dip is hot and bubbly around the edges.
7. Finish and serve.
   Remove from the oven and top with sliced green onions and crumbled blue cheese if using. Serve warm.

Notes

• Rotisserie chicken works really well here and saves time.
• Let the cream cheese soften before mixing so the dip comes together smoothly.
• You can adjust the heat by using less seasoning if you want a milder dip.
• This dip is great served with chips, crackers, toasted bread, or celery sticks.

If you liked this Buffalo chicken dip, save it to your Pinterest board.