Homemade Guacamole

I have been told that I make AMAZING guacamole. I typically just throw my ingredients in without measuring, but I have had so many requests to post this recipe that I actually sat down and wrote out the ingredients and measurements. I don't like overly creamy guacamole...I like some small avocado chunks in my version, so just FYI.

This recipe is super easy and fast to make. I think people should really strive to make their own fresh guacamole instead of buying store bought. I try my hardest to use the freshest of ingredients. There is just no comparison in taste. This recipe is Gluten free and goes great with veggies if you are trying to stay away from chips. But I eat it with chips and veggies :)

Just a note when picking out your avocados, make sure that when you gently press them they are soft. You do not want firm avocados when making guacamole.

With summer now in full swing, this recipe is a HUGE winner in my house and in our neighborhood for all my friends! I make at least 3 batches for our summer parties!

Ingredients:

• 8 fresh avocados
• 4 limes
• 5 tablespoons chopped cilantro
• 1 Tablespoon finely chopped onion - optional (white or red is fine. Using a red onion will give it more of an onion taste)
• 1 chopped garlic clove
• 2 tablespoons shredded cheese (I use a Monterey and Mild Cheddar mix)
• 1 teaspoon garlic salt

Directions:

• Cut your avocados horizontally. Remove the seed, spoon out the avocado and put into a mixing bowl.

                            

•  Squeeze as much of the juice out of your 4 limes as you can into the mixing bowl. I use a citrus press and it works wonders!

                            

• Wash and then chop your fresh cilantro and place into the mixing bowl. Do the same with your onion and garlic clove.

                            

• Sprinkle your cheese in the mixing bowl.
• Add 1 teaspoon of garlic salt.
• I take a potato smasher and smash all my ingredients together in the mixing bowl. I then stir until it's very well blended. Feel free to add a bit more garlic salt for taste if you feel it needs more.
• Serve with your favorite chips, veggies or with any Mexican dish.

                             

 

   

 

 



 

Chicken with Scallion-Lime Sauce and Sweet Carrot Rice

I'm a Rachel Ray fan and bought her book, "Express Lane Meals" about 2 years ago. I've tried only 1 of her recipes so far, so I decided it's time to try another! While working with my nephew and putting together his meals, I came across this one and decided to try it. It's kinda "fancy"! Definitely a good dish, but has a really different taste due to the coriander so it is absolutely worth posting. I don't make a lot of dished with coriander, but this one turned out nice. I can see myself making this one for me and my husband on a Saturday night when we want something different and more special.

This one is Gluten Free, and let me just say this. The reason most of my dishes are Gluten free is because I cook with non-processed food 99% of the time. The Chicken Stock I use is Gluten Free. A lot of chicken stock has wheat in it, so please read your labels. Fresh ingredients are so much better in taste and in nutritional value. I highly recommend if you are going to cook, use fresh ingredients.

Ok, so this one has multiple steps so again I took several pictures.  Have fun with this one!

Ingredients:

• 4 Tablespoons extra-virgin olive oil
• 3 large carrots, peeled and grated
• Salt and pepper for taste
• 1 1/2 cups white rice (I use Basmati rice)
• 3 cups chicken stock
• 1 tsp dried thyme
• Zest and juice of 2 limes
• 4 boneless, skinless chicken breasts
• 3 large garlic cloves, chopped
• 1/2 tsp red pepper flakes
• 1 tsp ground coriander
• 3 bunches of scallions
• 1/4 cup fresh flat-leaf parsley
• 2 tablespoons butter

Directions:

• Heat a medium pot with a tight-fitting lid over medium high heat.  Add about 1 tablespoon of the extra virgin olive oil, once around the pan.
• Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute.  
• Add the rice and stir to coat in the oil and distribute the carrots.

                                 

• Add 2 1/2 cups of the chicken stock.  Bring the stock to a boil, cover the pot, and reduce the heat to a simmer.  Cook for 15 to 18 minutes, until the rice is tender.
• Preheat a large skillet over medium-high heat.  While the pan is heating up, combine 2 tablespoons of the extra virgin olive oil, the thyme, lime zest, salt and pepper in a shallow dish.

                                

• Add the chicken breasts to the skillet and cook until done all the way through.

                                

• Transfer the chicken to a plate and cover it loosely with aluminum foil. 
• Return the skillet to the heat; add the remaining tablespoon of olive oil.
• Add the garlic, red pepper flakes and coriander.

                                

• Cook, stirring constantly, for about 1 minute.  Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 3 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
• To serve, slice the chicken on a slight angle.  Divide the rice among 4 serving plates and top each pile of rice with slices of chicken breast.
• Pour some scallion-lime sauce over each chicken breasts.

                            

Baja-Style Soft Chicken Tacos

This one is a keeper!!  I'm telling you...it may sound silly, but I find some REALLY good recipes from my local grocery store!  Yep - this one came from my local grocery!


I made this for my husband for Father's Day and he loved it!  I made a whole spread of his favorite Mexican foods (see photo).  My kiddos loved it too and asked for seconds! This was so easy to make.  It's very light but keeps you full.  This one is gluten free - but make sure you use soft corn tortillas if you are gluten free.

This one took 20 minutes to make start to finish.

Enjoy!

Ingredients:

1 lb rotisserie chicken pulled from bones, white and dark meat
1/2 cup of mild salsa (add up to a cup if you like more of a salsa taste)
6-8 (8-inch) corn tortillas, warmed
Lime wedges for serving

Cabbage and Cilantro Slaw
1 pkg shredded cabbage
1/3 cup fresh cilantro, chopped
3 Tbsp. Fresh Lime Juice
2 Tbsp Vegetable Oil
1/4 tsp red pepper flakes (optional)

Directions:

To make the slaw, combine all Cabbage and Cilantro Slaw ingredients in a large bowl.  Set aside.
Combine chicken with salsa.  To assemble the tacos, top each tortilla with 2 to 3 tablespoons of chicken and a spoonful of cabbage slaw.  Serve with fresh lime wedges.  Refrigerate any leftovers.

Makes 6 to 8 tacos.