Tag Archives: avocado

Guacamole Genua Style (revisited)

This post is from many years ago but since it is Cinco de Mayo I thought I’d repost it! Guacamole isn’t just for Cinco de Mayo either! Enjoy it every day if you want! Avocados are good for you! An update on the avocado “tree” I had all those years ago…It didn’t last. We don’t have the proper surroundings for it. Living with an extremely strict HOA we can’t have ANY kind of fruit trees outside our screen enclosure. So my little tree is no more. Very sad.

I love guacamole! (I think I’ll marry it!- inside joke) I always thought it was so hard to make until my cousins Linda and Kim showed me how when they were visiting me. Ever since then I was hooked on making it myself. I am always looking for the sale on the Hass avocados. They are the best to use. There are other larger avocados out there but they just don’t do it for me. The color is wrong too and the taste is bland. So stick to the Hass. They are usually from California but lately the ones I’ve bought have been from Mexico. Still really good. I make guacamole at least once a week! It goes great on so many things other than chips. Sandwiches, burgers, hot dogs, chicken, steak, you name it. I also bought one of those avocado slicers to make the slicing easier, but it’s just as easy to score and then scoop out the avocado with a large spoon. Though it is actually good for getting the pit out without cutting open your hand and getting blood all over the guac.  But you can just cut open an avocado by slicing all the way around the long way and twist the two halves apart. Then take a sharp knife and whack the seed with it till it sticks in and twist. Just don’t whack your hand in the process! The seed should come right out. And I planted one recently, I had to see if I could actually grow it. It works! Just waiting for fruit! (See picture below) Though that might not happen but we will see! As soon as I finish writing this I am going to make another batch as well! And when you buy avocados pick ones that are a nice color and firm. If they are already soft you will have to use them right away. They take a day or so to soften on the counter, once they do put them in the fridge and use in few days. They should not be mushy! Mushy is bad. I also make mine half mashed and half chunky. But if you don’t like chunks mash away!

 

INGREDIENTS:

2 large Hass avocados

1 large plum tomato (halved, seeded and chopped)

¼ cup chopped red onion

1 tablespoon cilantro (or ½ cup fresh chopped)

juice of 1 lime or lemon

¼ cup jalapeños, chopped (I use the pickled ones in the jar but fresh is good too!) If this is too hot for you lessen or leave out.

2 cloves garlic, minced or chopped

1 teaspoon kosher salt (regular will be fine if you don’t have the Kosher)


DIRECTIONS:

1. Cut open the avocado and slice and chop one of them and place in a large bowl. Do the same with the second one but set aside.

2. Mash the avocado in the large bowl with a fork till all mashed up. Add the rest of the ingredients as well as the unmashed avocado and mix gently so you don’t mash all the chunks. (Unless you want it all mashed!)

3. Chill and serve in a few hours. If you will be waiting longer to serve place a piece of wax paper over the top of the guacamole in a container and cover tightly. It will start to turn brown from oxidation if you don’t do this. Also adding a little more lime juice will help. If it does start to turn just mix it up, there’s nothing wrong with it, just won’t look as pretty.

Regular Avocado

Non-Hass Avocado

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Slow Cooker Cheesy Enchilada Soup

I keep talking the talk about my slow cooker but I hardly use it. So this past weekend I finally did.

Though I have to remember to start it early in the day, not at the end of the day. Either way, we had this soup twice during the week. It was delicious! So simple too.

I got the recipe from a fellow blogger Reeni. She has a great blog and I make quite a few of her recipes. Check out the original recipe at Cinnamon Spice and Everything Nice.  I changed a few things but it still came out awesome.

I can’t wait to make it again when the weather here in Florida finally cools down for more than a day. Don’t be afraid of your slow cooker. I honestly use to only use it to warm wine for Mulled Wine!  But I’m experimenting more and plan on using it more and more. And this recipe is pretty healthy for you as well! Lots of fiber and protein! 

Slow Cooker Cheesy Chicken Enchilada Soup

INGREDIENTS:

2 tablespoons olive oil

1 large sweet or Vidalia onion, diced

1-2 jalapeño peppers, seeded and chopped

3-4 cloves garlic, minced

1 can (11 ounce) Rotel diced tomatoes & green chiles

4 cups low-sodium/low-fat chicken broth

1 ¼ pounds boneless chicken breasts

2 cups corn (15-16 ounce can is good)

1 can black beans (15 ounces or so)

1 tablespoon chile powder

1 teaspoon cumin

½ teaspoon oregano

2 cups shredded cheese of choice (I used Great Value’s Fiesta Mix)

1 cup light sour cream, plus more for serving

sliced avocado for garnish (this is delicious by the way, I was skeptical at first but happy with the results!)

Tortilla chips for serving if desired.

Coarse salt and pepper 

DIRECTIONS:

1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt/pepper. Cook this until everything is softened, about 10-15 minutes.

2. While that is softening add to the crock-pot the Rotel tomatoes, chicken broth, chicken, corn, black beans, chile powder, cumin, oregano and 1 teaspoon coarse salt (kosher is good) and about ½ teaspoon of black pepper.

3. When the onions, garlic and peppers are softened add to the crock-pot and mix it all up thoroughly. Cook on high for 3-4 hours (this is what I did because I started late in the day) or 5-6 on low. Remove the chicken breasts to a cutting board and shred or cut into small pieces. I shredded mine. Add the sour cream and cheese to the pot and mix well. Add the chicken back to the pot. Cook 1 more hour on low heat.

4. Serve same day or next day. We had it the next night and it really gave the flavors time to grow. Garnish with more cheese, sour cream and avocado, or chips. 

Leftovers are even better! Love this soup!

Cobb Salad Dip

Well seems like my attempts at getting the blog done earlier with the new job isn’t working out. Today anyway. I thought I did it and then realized that was the day before! My brain is still adjusting to all of this.

I think pretty much everyone likes a good Cobb Salad. But with Super Bowl coming up I wanted something different to add this year. Salad is too healthy for Super Bowl snacking so this is the next best thing. Cobb Salad as a dip! Minus the lettuce of course. You can serve it with celery stick if you want but it will go best with  crackers or pita chips! Yum…. I will be making this myself for the first time this weekend so I will swap out the picture for my own when I do.


INGREDIENTS:

1 cup light sour cream

1/3 cup crumbled blue cheese (about 2 ounces)

2 teaspoons freshly squeezed lemon juice

1 teaspoon kosher salt

1 teaspoon Worcestershire sauce

1 medium avocado, finely chopped about 1 1/3 cups, cut just before serving

¼ cup thinly sliced scallions

2 tablespoons finely chopped fresh Italian parsley

4 pieces bacon, well-browned and crumbled

DIRECTIONS:

Step 1: This can be done up to 1 day ahead and refrigerated in a covered container. Stir briefly and finish with step 2.

Place sour cream, blue cheese, lemon juice, salt and Worcestershire in a medium nonreactive bowl and stir until well combined.

Step 2: Fold in avocado, scallions, and parsley, transfer to a shallow serving dish and top with bacon. Serve with celery sticks or assorted crackers, chips, etc.

Guacamole Genua Style

I love guacamole! (I think I’ll marry it!- inside joke) I always thought it was so hard to make until my cousins Linda and Kim showed me how when they were visiting me. Ever since then I was hooked on making it myself. I am always looking for the sale on the Hass avocados. They are the best to use. There are other larger avocados out there but they just don’t do it for me. The color is wrong too and the taste is bland. So stick to the Hass. They are usually from California but lately the ones I’ve bought have been from Mexico. Still really good. I make guacamole at least once a week! It goes great on so many things other than chips. Sandwiches, burgers, hot dogs, chicken, steak, you name it. I also bought one of those avocado slicers to make the slicing easier, but it’s just as easy to score and then scoop out the avocado with a large spoon. Though it is actually good for getting the pit out without cutting open your hand and getting blood all over the guac.  But you can just cut open an avocado by slicing all the way around the long way and twist the two halves apart. Then take a sharp knife and whack the seed with it till it sticks in and twist. Just don’t whack your hand in the process! The seed should come right out. And I planted one recently, I had to see if I could actually grow it. It works! Just waiting for fruit! (See picture below) Though that might not happen but we will see! As soon as I finish writing this I am going to make another batch as well! And when you buy avocados pick ones that are a nice color and firm. If they are already soft you will have to use them right away. They take a day or so to soften on the counter, once they do put them in the fridge and use in few days. They should not be mushy! Mushy is bad. I also make mine half mashed and half chunky. But if you don’t like chunks mash away!

 

INGREDIENTS:

2 large Hass avocados

1 large plum tomato (halved, seeded and chopped)

¼ cup chopped red onion

1 tablespoon cilantro (or ½ cup fresh chopped)

juice of 1 lime or lemon

¼ cup jalapeños, chopped (I use the pickled ones in the jar but fresh is good too!) If this is too hot for you lessen or leave out.

2 cloves garlic, minced or chopped

1 teaspoon kosher salt (regular will be fine if you don’t have the Kosher)


DIRECTIONS:

1. Cut open the avocado and slice and chop one of them and place in a large bowl. Do the same with the second one but set aside.

2. Mash the avocado in the large bowl with a fork till all mashed up. Add the rest of the ingredients as well as the unmashed avocado and mix gently with a spoon so you don’t mash all the chunks. (Unless you want it all mashed!)

3. Chill and serve in a few hours. If you will be waiting longer to serve place a piece of wax paper over the top of the guacamole in a container and cover tightly. It will start to turn brown from oxidation if you don’t do this. Also adding a little more lime juice will help. If it does start to turn just mix it up, there’s nothing wrong with it, just won’t look as pretty.

Regular Avocado

Non-Hass Avocado

Green Goddess Dip

I found this recipe on the Food Network site and of course I tweaked it a bit. I made it “Genua”. So here is my adapted version of their dip. I made one batch to start to see if we like it. Needless to say it’s just about gone, so yes, we liked it. I had it with veggie sticks but you can use chips if you want. It’s a low-calorie dip so you won’t feel guilty eating a lot of it! I am going to make it again tomorrow but I am going to double it this time! It was that good! The things I tweaked were: I added 2 garlic cloves (can you believe it didn’t have garlic!), I used dried tarragon (but I will use fresh next time) and I used white wine vinegar (instead of plain white vinegar because I didn’t have any!) Be my guest to leave out the garlic and use regular white vinegar or dried tarragon. Have fun with it! It good for you!!

Green Goddess Dip

INGREDIENTS:

1 ripe avocado, halved, pitted and peeled

2 scallions, green and white parts, coarsely chopped

¼ cup fresh parsley

¼ cup fresh tarragon

3 tablespoons white wine vinegar

1-2 cloves garlic

¾ cup buttermilk

½ teaspoon salt

vegetable sticks for dipping


DIRECTIONS:

Place avocado, scallions, tarragon, parsley, vinegar, garlic, buttermilk and salt into a blender or food processor. Puree till smooth. Serve with vegetable sticks.

Per Serving: (¼ cup)

Calories: 70

Fat: 5 grams (Sat. 1g, Mono. 3.5g, Poly. 0.5g)

Cholesterol: 0 mg

Sodium: 230 mg.

Carbs: 5 grams

Fiber: 2 grams

Protein: 2 grams

Weight Watchers Points: 1

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