guacamole

Nachos with Guacamole and BeansDon't say "Na" to these No cheese ,healthy fat Nachos. Usually serve with a pool of melting cheddar cheese, Nachos are not a snacking choice of health conscious.What you'll need is 1 pack Multi grain Tostitos 8 0z canned black beans or kidney beans 1/2 teaspoon Turmeric 1/2 teaspoon chili powder 1 garlic clove 1 cup green and red and yellow be

Avocado, a fleshy fruit that's rich in heart healthy fats is available here( US ) almost all through the year. I came to know that avocado is nicknamed the “alligator pear” because of its shape and leathery skin. These avocados are packed with healthy mono saturated fats that help in reducing the LDL cholesterol levels and potassium in them reduces the risk of cancer. You can eat these avoc

A Vidalia Onion is a delicious  onion which is unique to the state of Georgia.  The onion was first grown in Tombs County, Georgia in the 1930's by a farmer named Mose Coleman.  Coleman discovered that the soil in which he grew his onions had a low sulfur content which produced onions that had a unique sweet flavor.  In your local supermarket, you may see on

Los helados siempre han sido un secreto enigmático para mí. A punto he estado más de una vez de comprar una máquina de hacer helados, pero siempre me he echado atrás porque los artilugios que podía permitirme realmente no hacían sino cremas sin mucha consistencia. Cuando descubrí el método de Astrid para hacer helados en 5 min. me dije, “eso ya es otra cosa: inversión mínima, resultad

Caldo, voglia di andarsene in vacanza, magari in Messico...ma non è che si possa partire quando si vuole.In compenso però, possiamo molto più facilmente deliziare il palato con le saporitissime pietanze sudamericane, in questo caso con la gustosa e rinfrescante...

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give,

When my husband and I got married, I was delighted that he had a few cookbooks of his own to add to our collection. Our much loved pico de gallo and guacamole recipes come from his Chevys Fresh Mex Cookbook. The proportions have changed to suit our tastes, so I will post our [...]

My first time experiencing the New York City Ballet at a sneak preview for their Spring Gala program following dinner at Picante and preceded by a girlfriend's birthday party at Kush Lounge can be summed up with one of my cliché moments last Saturday night.Seated in the front seat of a cab racing down Madison Avenue, I turned around and said to my three friends in the back, "Aren't our lives fabulous? Where else can you have a night out with your girlfriends that includes awesome Mexican food, a performance by the New York City Ballet, and private party at a Hookah bar?"

Ingredientes: - 2 aguacates maduros - 2 chiles picados finos (se pueden sustituir por: 1 trozo de pimiento verde, con 2 aritos de guindilla o 3 pimientos de padrón) - 1 cucharada sopera de cebolla muy picada - 2 cucharaditas de zumo de limón - 1 cucharada de aceite de oliva - sal Pela

Today I’m going to show you how to make an easy, delicious guacamole - direct from my trip last summer to sunny Tucson, Arizona. While at the Flying V restaurant in Tuscon, I learned how to make this zesty mexican food staple. Rich with jalapeños, garlic, onion and other goodies, this is sure to set your [...]

Guacamole:Ingredientes: 2 Tomates. 2 Pimientos Jalapeños o guindillas. 2 Cebollas Pequeñas. 1 Aguacate “grande” (palta). Jugo de 2 Limones. 2 Cucharadas de aceite de oliva. 2 Cucharadas de cilantro picado. Sal y pimienta negra recién molida. Preparación: Pelar las cebollas y picarlas Finas. Calentar el aceite de oliva en una cazuela y dorar las cebollas. Escaldar los tomates y pelarlos. Cortarlos en cuarto, quitarle las semillas y partirlos en trocitos muy pequeños. Lavar los pimientos Jalapeños, cortarlos en sentido longitudinal y retirar las semillas. Se desea, pasarlos por un chorro de agua fría para suavizar el sabor. Cortarlos muy finos. Partir los aguacates en sentido longitudinal y quitarles el Carozo. Retirar la carne de la corteza y cortarla en daditos. Añadir zumo

Eva Longoria surge toda feliz ao lado do chef Todd English!! Ambos são proprietários do restaurante Beso. Eva garate que o seu restaurante tem o melhor guacamole do mundo! mana, não leva a mal...mas o mole eu deixo pra ti!! Me avisa quando vc estiver especializada no Guacaduro.....esse sim..muitcho me interessa!! Manda esse teu sócio lá pra casa que eu dou pra ele a receita de graça! Cuzinho bato bolo e ainda sirvo na mesa!!

You will need:Tortilla chipsGuacamoleSour cream or plain yogurtCocktail sauceShrimp, cooked and shreddedPreparation:Toss about 1 inch of tortilla chips on the bottom of a 13 x 9-inch dish. Cover with guacamole and about 1/2 inch of sour cream, then about 1/2 inch of cocktail sauce. Sprinkle shrimp on top.

Note: the French version of this recipe is here on La cuisine de Babeth.Hey, Sunday it's the big sport day, at least in the US! It's the Super Bowl! Well to be very honest with you, I was never a big fan of football while living in the US, but I must admit I always watched the Super Bowl. Not because of touchdowns or quarterbacks but for 2 reasons:1- it always a great excuse to come to a party or throw one, BBQ with beers and finger foods.2- for the never seen before tv ads.If you keen on have more info about the rules here's a great article.On internet there's a lot of Super Bowl recipes, starting with cookies or cakes, or finger foods. Even Heidi (great cookbook's author and food blog's author) post a little recipe: her guacamole.Let me give you my own recommendation, finger food styl

Ingredients :1 large bag of tortilla chips1 pound lean ground beef1 package taco seasoning mix1 15-oz. can refried beans1 15-oz. can black olives, sliced1 cup cheddar cheese1 cup Monterrey Jack cheese1 cup mozzarella cheese1 15-oz. can black beans1 8-oz. jar pickled jalapeno pepper slicesOne half head of lettuce shredded2 fresh tomatoes chopped1 onion chopped8 oz. sour cream Fresh Guacamole (recipe follows) Brown lean ground beef in pan. Add taco seasoning and water per directions on taco seasoning mix. Cover and cook according to directions. Push taco meat to one side of pan. Add refried beans other side of pan and spread out over the bottom of the pan opposite the taco meat. Cover pan and warm on low heat until refried beans are warm. Cover very large casserole dish with layer of tortilla chips. Place a few spoonfuls of taco meat and refried beans over chips. Add one quarter of each cup of cheese over meat and beans.Sprinkle on a few black olive and jalapeno pepper slices and black b

Perfectly seasoned, this mock Guacamole Dip made from frozen peas tastes just as good as the "real" thing, but without the fat or the guilt! Serve with a basket of homemade low-fat Tortilla Chips and your guests will be raving...

Honduran avocado on left; Mexican Hass type avocado on rightMy friend Eduardo brought me a half dozen of these gigantisimo Honduran avocados from his tree. This photo shows one of them compared to a normal sized Hass avocado. Oddly, though avocados are very popular in Honduras, you'll rarely see guacamole served.The Honduran grown avocado includes an equally gigantic seed inside. The meat of the Honduran avocados is generally more yellow than the Hass and these were particularly deep yellow inside.We had some company this weekend and I prepared Tex-Mex both nights. Chicken and chile quesadillas and beef tostadas. Yummy! I also made fresh guacamole both nights. The Friday night guest, Katrina, said that she doesn't like guacamole that much, but after tasting mine, she said that I make the best guacamole in the whole world.Not being the modest type when it comes to cooking, I mentioned Katrina's comment to my Saturday night guest, Gail. Gail looked at me a little skeptically, but afte

Who wants Mexican? Ever thought of having it with pasta? I must say it wasn’t something I’d thought of before last week. I was craving some avocado and salsa with pasta, so I thought, why not go one step further and have nacho cheese? Although the guacamole and nacho cheese are hand-made recipes, there’s so many good salsas (including an organic one from Aldi) out that I didn’t bother making some. Maybe another time! This was an extremely satisfying meal and fixed my mexican craving. It could easily be served either warm or cold, depending on what you fancy! Serves: Dinner for one Ingredients: 1 serve of pasta cooked and cooled under cold water 4 tbs salsa (I used an organic salsa from Aldi) Guacamole 60 grams avocado 2 tbs lemon juice 1/2 tsp cumin seeds 1/2 tsp chilli 1/4 tsp garlic mince salt and pepper Nacho Cheese 2 tbs nutritional yeast 1/4 tsp chilli 1 tsp lemon juice salt and pepper 1/4 tsp onion powder 1/4 tsp garlic 1/4 tsp smoked paprika

3 ripe mangos 1/2 small onion, very finely chopped 1 jalapeno chile or habanero chile, seeded and finely chopped 1 ripe tomato, cored and finely chopped 1 clove garlic, minced 2 teaspoons chopped fresh mint 1/2 teaspoon salt 5 sprigs parsley, chopped Peel mangos and cut fruit off each side and ends of the pit. In a medium-sized bowl, mash mango with a fork and combine with the remaining guacamole ingredients until well mixed but still lumpy. Chill until ready to serve.

Snapper: 2 red snapper fillets, 1 to 1 1/4 pounds each, skin on 1/4 cup fresh orange juice 1 1/2 teaspoons olive oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1/4 teaspoon paprika 3 cloves garlic, minced Salsa: 1 fresh pineapple, sliced, cored, and peeled 2 medium peaches, peeled, halved, and pitted 1 small onion, diced 2 jalapeno chiles, seeded and diced 8 to 10 sprigs fresh cilantro, chopped salt sugar and or lime juice, if needed Mango ‘Guacamole’: 3 ripe mangos 1/2 small onion, very finely chopped 1 jalapeno chile or habanero chile, seeded and finely chopped 1 ripe tomato, cored and finely chopped 1 clove garlic, minced 2 teaspoons chopped fresh mint 1/2 teaspoon salt 5 sprigs parsley, chopped olive oil for brushing fillets warm flour tortillas Snapper: Rinse fish and pat dry. Combine orange juice, oil, salt, pepper, paprika, and garlic in a resealable plastic bag. Add fish and seal bag; turn to coat fish. Marinate in the refrigerator

Tenía varias sobras en el frigo, así que para gastarlas he hecho estas quesadillas de pollo y langostinos, que lo bueno que tienen es que son muy baratitas y se pueden rellenar de casi cualquier cosa.INGREDIENTESRestos de pollo asadoLangostinos crudos peladosZanahoria fresca ralladaQueso en lonchas -yo le he puesto eddamCilantro picadoUn poquito de chile chipotle (éste se encuentra en latas en la sección de cocina mejicana del corte extranjero. Cuidado que no pica, ¡abrasa!)Dos tortillas de harina preparadas (éstas son de Bimbo, pero las hay de muchas marcas)Para el guacamole2 aguacates1 tomate pera1 cuarto de cebolla frescaEl zumo de medio limónunas gotas de tabascoVamos a comnzar por el guacamole. en el vaso de la batidora echamos el tomate pelado y despepitado, los aguacates sin piel, una pizca de sal y las gotas de tabasco. Regamos con el zumo de limón y batimos bien hasta conseguir una crema espesa.Reservamos en la nevera hasta la hora de comer para que se mantenga fresqui

Ingredients: 2 ripe avocados 1 ripe tomato, seeds and pulp removed, chopped 2-3 cloves of garlic, minced fresh chili pepper to taste 1 tblsp of fresh lime or lemon juice salt pepper Instructions: Cut avocados in half. Remove seed. Scoop out avacado from the peel and put in a mixing bowl. Using a fork, mash the avocado. Add garlic, chili, lime or lemon, salt and pepper and mash some more. Just before serving, add the chopped tomato to the guacamole and mix.

Pics of the Day ~ Becca the Swimmer and Chubby Cheeks Ethan ~ I am still here … Life got way crazy the last fews days preparing for the move, more good byes, the kids, the husband … AHHHHH! We sold out backyard play equipement & our fridge (thank you Craig’s list), all of which we had made last minute decisions on. We got good coin that we plan on putting towards the purchase a bigger play structure for Becca if we have a backyard. J has a much greater apprecaition for how little one can get done with a newborn & a toddler in tow. It feels like you get one all settled and the other is ready and eager for attention. Yet we are making progress and ready or not the movers appear tomorrow to pack up the apartment. We have a hotel booked for tomorrow night (the cat is not welcome but he will bask in having the entire apartment to himself), then we take off after the movers load the big rig with our gear. We did a dry run packing the car and all our junk fi

You can't make this shit up. Jay's alive! He's managed to pull off his greatest magic trick - faking his own death. Turns out that he bribed the Arbour Hill guards and told them to use Liam O'Maonlai instead who was doing time for crimes against music. Jay felt a little bit bad about doing this, so he gave Liam one of those jokey spike-coming-from-your-stomach yokes for pretending you've just been executed on a very tall spire.We only discovered all of this when Jay rang me on my mobile. He told me how he had jumped onto the back of a lorry and hitched a ride to Rathkeale where he's now planning to keep a low profile while pretending to be a traveller.So, it all worked out in the end. We celebrated the national religion of Great Edible Chocolate Bunny yesterday by stuffing our faces.tags:happiness

All this month my good friend Trupti of “The Spice Who Loved Me” is hosting Winter Food Swing where we are invited to cook with our family or friends. I found it very interesting and delightful as my hubby K is a big help in kitchen. For us cooking is not just chopping vegetables and boiling them. It is carefully picking the vegetables, cutting them lovingly (with all due respect for their sacrifice;), cooking them gently and serving them with pride and joy. So everyday cooking is a joint venture for us. First we rummage our fridge to check what’s available. And then we have our brainstorming session for another five minutes or so, arguing which lucky vegetable is going to satisfy our hungry and growling tummy. Once the vegetable is chosen, we discuss (yeah just discuss) on what to cook which takes another few minutes of our time (usually). Once all these are decided, we assign tasks of cutting, grinding, boiling, washing (it’s a long list. Isn’t it?).Well… Cooking is not j

People tend to be fairly opinionated about their guacamole. Chunky or smooth? Should it just be a mashed up avocado with some salt and lime, or should there be more to it? Are tomatoes appropriate? What about garlic? Cumin? Well, I’m in the “stuff in my guacamole” camp. Avocados are delicious, but they’re even more so with a good fistful of cilantro and a generous squeeze of lime juice. And onion and tomato add a great flavor and texture contrast. I do put lots of fresh garlic in my guacamole, which I’ll admit is controversial. The aroma and bite that the fresh garlic brings to the party really complements the creamy avocado and tangy lime. While the exact recipe is debated over, everyone agrees that good, ripe but not overripe avocados are the essential ingredient. Look for avocados that give slightly to the touch, but don’t go ’round the market squeezing the bejeesus out of all the avocados to see if they’re ripe. They’re a ver