Best Guacamole

photo-590There 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


  1. In a medium bowl, mash avocados and lime juice with a fork, being sure to leave some small chunks of avocado.
  2. Mix in salt, garlic powder, tomato, red onion and cilantro. Mix until fully incorporated.
  3. Taste and adjust seasoning with a pinch more salt if desired.
  4. 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!



Mahi Mahi Fish Taco’s with Chipotle Cabbage Slaw and Mango Avocado Salsa

photo-560Howdy there y’all! I am so sorry for my long absence in posts! Last week I was on vacation (in beautiful Mexico!) and it took me a little while to get back in the swing of things. Sometimes I feel like I need a vacation after my vacation! Be near the ocean again made me realize how much I miss it! I love the sound of the ocean and the salt air! Don’t get me wrong, I love Utah but after growing up near the ocean there is nothing more comforting than hearing the waves on the shore as you fall asleep.  10277409_711175476627_4161670422872587142_nWhile we were down in Mexico we ate delicious fresh fish, stopped at little roadside taco stands and washed it all down with Cervezas, it was literally the perfect vacation! Even once we got home, I was still craving tacos!photo 1-21So I looked to one of my favorite fish taco recipes to easy my “the vacation is over” pains! I love all the fresh flavors of these tacos, the Chipotle slaw has a little spice which is balanced nicely by fresh cool mango and avocado. photo 2-20It’s the perfect taco Tuesday summer dish! The slaw is better when its made a day ahead which also helps cut down on prep time the day of. I usually save a little of the chipotle dressing to drizzle over the top of the tacos to give it an extra kick! photo-561So kick back with a cerveza or margarita, pretend you’re on the beach in Mexico and enjoy! Cheers!

Mahi-Mahi Tacos (Serves 4)

  • 1lb Mahi-Mahi (I use frozen if the fresh doesn’t actually look fresh)
  • 2 teaspoons chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped cilantro
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • salt and pepper to taste
  • corn tortillas

Chipotle Cabbage Slaw (Serves 4-6)

  • 1/2 small green cabbage, shredded (4-5 cups)
  • 1/4 small red cabbage, shredded (2 cups)
  • 2 large carrots, peeled and shredded
  • 4 large scallions, green and white parts, sliced thin
  • 1 jalapeno, diced (for less spice, remove some or all the seeds)
  • 1/2 cup Chipotle Vegenaise (you can substitute regular Vegenaise or mayonnaise and add 1 teaspoon chipotle powder)
  • 1/2 cup sour cream (or plain greek yogurt)
  • 1/4 cup fresh squeeze lime juice
  • 2 tablespoons honey
  • 1 teaspoon cumin
  • salt and pepper to taste

For the Fish

  1. Whisk together lime juice, olive oil and cilantro in a small bowl. Combine chili powder, garlic powder, and cumin and whisk into olive oil mixture.
  2. Place fish and marinade in a shallow baking dish or plastic bag and marinate for at least 20 minutes in the fridge.
  3. In a medium skillet, drizzle 1 tablespoon olive oil. Sear Mahi filets for 5-7 minutes each side, until it is cooked all the way through.

For the Slaw

  1. Combine cabbages, carrots, scallions and jalapeno in a large bowl.
  2. In a small bowl whisk together Vegenaise, sour cream, lime juice, honey and cumin until smooth.
  3. Pour half the dressing over the slaw, season with salt and pepper and toss to combine, adding more dressing if it looks too dry. I like to save some sauce for the tacos!

To assemble

  1. Place Mahi-Mahi on a corn tortilla, top with cabbage slaw and mango avocado salsa. Serve with rice and beans, top with sour cream, chipotle sauce and/or hot sauce. Enjoy!

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Jalapeno, Mango & Avocado Salsa

photo 3-9It 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! photo-521Here 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! photo-520 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


  1. In a large bowl, mix together mango, avocado, jalapeno and shallots. Be careful not to over mix and smash the mango and avocado.
  2. In a smaller bowl, combine lime juice and olive oil. Drizzle over mango mixture.
  3. Sprinkle cilantro, salt and pepper over the top and toss to combine. Taste and adjust seasoning to your liking. Enjoy!

Black Bean, Chicken & Rice Bowl with Cilantro Lime Dressing

Chicken & Rice BowlAhh 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! BlackBeans and RiceI 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! pepper and onionShred 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)


  1. Cook rice according to package directions, allow it to cook while you prepare the chicken.
  2. 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.
  3. 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)
  4. Meanwhile, combine cilantro lime dressing ingredients in a food processor or blender. Blend until smooth. Season to taste with salt and pepper.
  5. 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!

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Chipotle Portobello Mushroom Tacos with Goat Cheese

photo-498Happy Taco Tuesday and Meatless Monday rolled into one! Ok, so I don’t normally name every day of the week after a food theme but Taco Tuesdays are my favorite! We’ve got a couple of restaurants around Park City that offer $2 tacos and cheap margaritas in the summer. But I like tacos and margaritas all year round (especially margaritas)!

I have also been more conscious about trying to eat healthier, whole foods and more vegetarian foods when possible. Monday’s are the perfect day of the week to eat a healthy meatless meal…I usually don’t eat very well over the weekend and I always take advantage of apres drinks after skiing! Regardless of your eating habits, these portobello mushroom tacos are delicious any day of the week! Enjoy from SBITK!

Chipotle Portobello Mushroom & Sweet Potato Tacos with Goat Cheese 

  • 2 tablespoons olive oil
  • 1 small yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 medium sweet potato, peeled and diced
  • 6 medium portobello mushrooms, sliced
  • 1 chipotle pepper in adobe, chopped, plus 1/2 teaspoon adobe sauce
  • 4 oz goat cheese
  • 2 tablespoon cilantro, chopped for garnish
  • Corn tortillas
  • Salsa, guacamole, sour cream and other toppings you like
  • Chili seasoning (recipe below)
  • 1 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano


  1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute sliced onion, pepper and mushrooms until golden brown and tender, about 6-8 minutes.
  2. In another medium skillet saute sweet potato in remaining olive oil for 6-8 minutes, until soft. Meanwhile combine spices for chili seasoning in a small bowl
  3. Once vegetables in both pans are golden brown and tender, combine them to one skillet. Stir in chopped chipotle, adobe sauce and half the chili seasoning and continue cooking for another 3-5 minutes. (Chipotle peppers in adobe come in a medium can, remove just one pepper and chop it, if you prefer your tacos less spicy only use half the pepper). Taste and adjust seasoning as desired (reserve the remaining chili seasoning for another time!)
  4. To serve, place a few spoonfuls of mushroom saute onto corn tortillas top with goat cheese, cilantro and other desired toppings.