There are a few recipes that should be a staple in everyone’s home. I think guacamole is one of them. Especially in the summer, there is nothing better than a big bowl of fresh Guac and chips. When making a delicious guacamole, there are a few key things to remember…
#1 make sure the avocados are ripe… but not too ripe! no one likes a brown avocado or one that’s so hard you could bite into it like an apple! When picking avocados at the store, be sure they are slightly soft when you push your thumb into the skin, but not mushy.
#2 Dice your onions small, no one likes a big ol’ bite of bitter onion/bad breath! #3 Don’t over mix/mash your guac and leave a little chunk in your avocado, I think it tastes better and its easier to get more on your chip! Guacamole is great on its own as an appetizer or it’s delicious with tacos, burritos, and even on your breakfast sandwich! Happy Monday, hope you enjoy!
Guacamole (Serves 6)
3 avocados, pitted, pealed and mashed
1 lime, juiced
1/2 red onion, diced small
1 roma (plum) tomato, diced
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1/4 cup cilantro, chopped
Tortilla chips for dipping
In a medium bowl, mash avocados and lime juice with a fork, being sure to leave some small chunks of avocado.
Mix in salt, garlic powder, tomato, red onion and cilantro. Mix until fully incorporated.
Taste and adjust seasoning with a pinch more salt if desired.
Cut a piece of Saran Wrap just lager than the bowl, press the plastic wrap down onto the guac so there is no air between the plastic wrap and the avocado, refrigerate for 1 hour. This will prevent the guacamole from turning brown while it is chilling. If you don’t have time to chill it… Serve immediately!
It has started to feel a lot like spring lately here in Park City. This weekend we had two gorgeous days of sunshine and warm weather, great for catching some rays and enjoying an apres drink after skiing… not so good for the snow! Practically all the snow around our house has melted and I’ve woken up the last few mornings to birds chirping outside my window and its only March 10th! Here is Piper… laying on the only patch of snow left on our lawn! I did get some great skiing and hikes in this weekend. After being cooped up all winter, its nice to finally get out and enjoy the sunshine! And now that we’ve gained an extra hour of daylight at night I get to enjoy those late afternoon walks with the dog! Since I was feeling in the spring/summery mood this weekend I decided to whip up this delicious jalapeno, mango and avocado salsa!
I would put this salsa on anything! Its great with chips, on tacos, chicken, fish… the options are endless and you’ll wish the bowl of this salsa was endless too because it is so good! This salsa goes perfectly on my fish tacos with chipotle cabbage slaw… but you’ll have to check back tomorrow, Taco Tuesday, for that recipe!
Jalapeno, Mango & Avocado Salsa
1 large mango, cubed (about 1 1/2 cups)
2 medium avocados, cubed
1 large shallot, finely chopped (about 1/4 cup)
1 medium jalapeno, diced (depending on how spicy you like it, remove either all or some of the seeds before chopping)
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons cilantro, chopped (if you don’t like cilantro, substitute mint)
salt and pepper to taste
In a large bowl, mix together mango, avocado, jalapeno and shallots. Be careful not to over mix and smash the mango and avocado.
In a smaller bowl, combine lime juice and olive oil. Drizzle over mango mixture.
Sprinkle cilantro, salt and pepper over the top and toss to combine. Taste and adjust seasoning to your liking. Enjoy!
Ahh Taco Tuesday, my favorite themed meal of the week! Even though this recipe is not officially a “taco” it’s basically everything that makes a taco delicious, thus, Happy Taco Tuesday to you! But seriously this is a super easy and scrumptious dish that’s packed full of healthy fats and protein with out added bulk (aka carbs and calories) of a tortilla! I used the Vigo brand black beans and rice, which is preseasoned and absolutely to die for! It only takes 20 minutes to cook and it’s got so much flavor! I also used a rotisserie chicken which is so much easier and WAY more flavorful than plan old chicken breast! Shred the chicken up and toss it together with some onions, peppers and top it all off with some homemade cilantro lime dressing and voila, Black Bean, Chicken and Rice bowl to your face- dinner is done! Enjoy!
Ingredients (Serves 4-6 people)
2 bags Vigo black beans and rice, cooked according to package directions
1 Rotisserie Chicken, shredded
1 Medium onion, thinly sliced
1 Red pepper, sliced
1 tablespoon Olive Oil
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/2 teaspoon salt
1 teaspoon chili powder
freshly ground pepper to taste
1 Avocado, sliced for garnish
Toppings of your choice: Mexican Blend shredded cheese, tomatoes, lettuce, green onions
Cilantro Lime Dressing
1 cup cilantro leaves, large stems removed
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 garlic cloves, minced
1/2 teaspoon salt
5 oz plain non-fat Greek Yogurt
3 tablespoons fresh lime juice (about 1.5 limes, juiced)
Cook rice according to package directions, allow it to cook while you prepare the chicken.
Add olive oil to medium size skillet and cook onions and peppers on medium heat for 5-7 minutes or until onions are translucent and peppers are tender.
Add shredded chicken to onion and peppers and stir to combine. Add seasoning (garlic powder, salt, oregano, chili pepper and pepper) and stir. Cover and turn heat to low while the rice finishes cooking. (Stir occasionally/keep an eye on the chicken so it doesn’t dry out- you just want to keep it warm)
Meanwhile, combine cilantro lime dressing ingredients in a food processor or blender. Blend until smooth. Season to taste with salt and pepper.
To serve, place rice in a bowl, add chicken mixture on top. Top with shredded cheese, avocado and other desired toppings. Finish by drizzling cilantro lime dressing over the top and Buon Appetito!