Posts Tagged by avocado

Friday Feast: The Cobb Salad at Hollywood Brown Derby

Hollywood Brown Derby at Disney’s Hollywood Studios is one of my favorite restaurants in all of Walt Disney World.  B and I typically will visit the Studios on the last day of our trip to get one last ride on the Tower of Terror and then have lunch at Brown Derby before heading to the airport.  My absolute favorite dish there is the Cobb Salad, a Brown Derby classic!

Cobb Salad_Brown Derby Sign

Legend has it that one night in the 1930s, the owner of the original Hollywood Brown Derby was hungry after a long dinner service.  So he went through the kitchen gathering leftovers, mixed it all with the house French dressing, and alas the Cobb Salad was born.  It is now a staple on the Brown Derby menu and consists of finely chopped greens, turkey breast, bacon, hard-boiled egg, tomatoes, crumbled blue cheese, avocado and chives, all tossed with Cobb Dressing.  YUM!

Cobb Salad Menu

The Cobb Dressing is like a slightly creamy red wine vinaigrette and gives a nice balance to some of the heavier ingredients like avocado and bacon.  The salad comes to the table in separate components and is then tossed by your server table-side.

Pre-Tossed Salad

Pre-Tossed Salad

Final Tossed Salad

Final Tossed Salad

As you can see, all of the ingredients (including the lettuce) are finely chopped so they all blend together perfectly.  Now I can’t eat eggs, so I leave that out, but all of the other components are some of my favorite foods, so it’s obvious I will love this.  It’s a great lunch or appetizer to one of the Brown Derby’s delicious entrees.

Have you had the Cobb Salad at the Hollywood Brown Derby?  Do you love it as much as I do? 

Friday Feast: Chocolate Chili

Yes, you read that right…Chocolate Chili.  It sounds strange, but just go with me here.  My friend Jenn posted this recipe a few weeks ago and I was instantly intrigued.  With predictions of winter storm Nemo last week, I figured it would be the perfect time to try it while we were going to be hibernating.  Let’s make some chili!

I made some tweaks to the original recipe from The Clothes Make the Girl since B severely despises cumin and I didn’t have a can of tomato paste in the house.  So I added a few additional spices to replace the cumin along with beer (can’t have chili without it in my book!) and tomato sauce.


  • 2 tablespoons coconut oil
  • 2 medium onions, diced 
  • 4 cloves garlic, minced 
  • 1 pound ground beef (93% lean)
  • 1 pound ground pork
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chili powder
  • 1 tablespoon ground chipotle
  • 1 tablespoon smoked paprika
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 can (14.5 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 1 bottle (12 oz) beer



1. Heat the coconut oil in a large pot over medium-high heat.  When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes.

CC_Coconut Oil

2. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.


CC_Onions & Meat

3. In a small bowl, crush the oregano between your palms to release its flavor, then add all of the dry ingredients and stir to combine.


4. Add spices and tomato paste to the pot and stir to combine.

5. Add all of the liquid ingredients, stir well and bring to a boil.



6. Reduce heat to a simmer and cook for at least 2 hours.  The liquid will reduce significantly and all the goodness will marry together…YUM!

CC_2 hours later

Serve the chili in some nice deep bowls with your favorite accompaniments.  I topped mine with some cheddar cheese and sliced avocado and it was perfect.

CC_cheese & avocado


This was by far the best chili I have ever had.  The spices, especially the cocoa, gave it an incredible depth of flavor.  It reminded me of a good mole sauce.  I served it with a simple green salad with a lemon vinaigrette.


I LOVED this chili.  In fact, I’m planning on making it again this weekend.  It was super easy to throw together, it’s good for you and it’s the perfect thing to warm your soul in this frigid February weather!  Let me know if you try this…I’d love to hear how it turns out!

CSA Saturday: Week 14

Last week was another uneventful week in the kitchen for me.  Not sure what’s going on there…  It might possibly have to do with my CrossFit schedule during the week.  By the time I get home and shower, it’s already after 7pm and I just want to throw something simple together.

As predicted, the peaches, tomatoes, peppers and apples were all gone fairly quickly.  B was not thrilled with my idea of stuffed cabbage from last week, so I put that on hold and will be making it with my Stepmom this weekend.  She appreciates a good stuffed cabbage.  Then whatever is left over will be going into a slaw for some BBQ ribs tonight.  Let’s take a look at this week…

Red & Yellow Tomatoes, Cucumber, Bibb Lettuce, Spanish Onion, German Potatoes, Cippolini Onions and Sweet Peppers

I think this is one of my favorite baskets I’ve received so far.  The potatoes and Cippolini’s, along with the remaining carrots from my garden, are going to be the bed for a roast chicken.  I LOVE a good roast chicken simply flavored with some lemon and oregano…you can’t get more simple and flavorful.  I’m then going to use the left over chicken for this no mayo chicken salad I found on Pinterest.  Creamy avocado takes the place of the mayo…YUM!  Paleo friendly and good for you 🙂  The bibb lettuce will be the perfect wrap for the chicken salad.

Speaking of lettuce wraps, I was thinking of chicken fajitas with those peppers and the spanish onion, then using the bibb lettuce as the tortilla.  I mean really, how good does that sound?!?  All of these meals are quick and easy, so I’m hoping they will fit in well with my time constraints during the week.

Do you make lettuce wraps?  What is your favorite kind?