Food for Thought: Guac Lovers

Tuesday, July 21, 2009

Guac Lovers

For any of you who love avacados and fresh guacamole like I do, here's a recipe for you. My friend, Tiffani, brought it to a triple baby shower at my house and I LOVED it! It's from allrecipes.com. Perfect for a warm summer day or dip at a BBQ. ** remember to leave to pits in it to keep it from browning really quickly!

The BEST Guacamole EVER!

3 avacados- peeled and mashed

1 lime, juiced (or just lime juice)

1 tsp salt (I use kosher or sea salt)

1/2 cup diced onion

3 tbsp chopped FRESH cilantro

2 roma tomatoes, diced

1 tsp minced garlic

1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together avacados. Add lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately.

2 comments :

Melanie said...: Amazing! Thanks for sharing. We made some the other night and I almost ate the whole thing. Yummy!; August 3, 2009 at 12:05 PM
Kelli said...: Hi Kim! Thanks again for a delicious dinner last night! I found your blog on Amber's blog and I'm excited to try out some of your recipes. I would really like your recipe for Brazilian cheese bread.

If you would like an invite to our blog, you can send me your email address at kelli.manwaring@gmail.com; August 31, 2009 at 11:07 AM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Tuesday, July 21, 2009

Guac Lovers

2 comments :

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