Tag Archives: kosher salt

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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Crab Dip w/Garlic Saltines and Roasted Cherry Tomatoes

Ok, I can’t take the credit for this recipe but I will thank Tyler Florence for it! I saw this on his show on the Food Network one weekend and made it last week. It was delicious! Easy too! And the saltines are incredible! I am going to make another batch this weekend! Even John who doesn’t eat many carbs in the form of crackers loved them! He was adding peanut butter to the crackers! But the dip is awesome on it. It is also better to let it sit over night in the refrigerator. The flavors will meld better. I also used the lighter versions of cream cheese and mayonnaise in my version. A suggestion from John is to heat it up also and serve it as a hot dip. I haven’t tried that yet but when we do I will post the results on here! We had this as our appetizer to our Thanksgiving dinner last Sunday. Washed it down with a bottle or two of Prosecco.

INGREDIENTS:

For the crab dip:

1 (8oz.) cup cream cheese, at room temperature

½ cup mayonnaise

1 tablespoon Dijon mustard (DO NOT USE REGULAR MUSTARD)

½ tablespoon lemon juice

About 1 tablespoon EVOO (Extra-virgin olive oil), optional

Kosher salt and freshly ground black pepper

2 tablespoons chopped chives

1½ cups (about 12 ounces) fresh lump crabmeat, drained and picked over (I used claw meat and it was fine)

For the crackers:


2 cloves garlic, minced

¼ bunch fresh flat-leaf parsley, chopped

½ stick butter, melted (I used a butter substitute)

30 saltine crackers (about 1 sleeve)

For the tomatoes:

1 pint cherry/grape tomatoes

2 tablespoons balsamic vinegar

EVOO, optional

Kosher salt and freshly ground black pepper


DIRECTIONS:

Preheat oven to 350ºF.

For the crab dip:

1. In a food processor add the cream cheese, mayonnaise and Dijon mustard, blend until smooth. Then add the lemon juice and olive oil, if desired and season with salt and pepper. Process until well combined, scraping down the sides as you go.

2. Scoop the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in refrigerator.

For the crackers:

1. Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter.

2. Lay out a flat layer of saltines on a baking tray (I just sprayed it with cooking spray) and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5-7 minutes until golden.

For the tomatoes:

1. Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a baking sheet and drizzle with a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7-8 minutes.

To Serve:

Arrange the three components so they can be assembled by easily. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.

Makes 4-6 servings

No-Cook Tomato Sauce

With the weather being so warm it’s always great to find recipes that involve minimal cooking. Homemade tomato sauce for your pasta is always better than jarred but who has time to spend making it. This recipe is simple and the only cooking involved is cooking your choice of pasta! It’s a fresh sauce without the fuss. This is great also if you have your own garden and have an over-abundance of tomatoes to use! Put them to good use and have a quick pasta dinner tonight!

INGREDIENTS:

6 large fresh tomatoes

2 cloves garlic, chopped

3 tablespoons EVOO (Extra-Virgin Olive Oil)

1/3 cup chopped fresh basil

¼ teaspoon kosher salt

Coarsely ground black pepper


DIRECTIONS:

1. Chop tomatoes and place in a bowl. Add the garlic, EVOO, basil, salt and pepper. Toss gently.

2. Cover with plastic wrap or lid and let stand at room temperature for 2-4 hours.

3. Serve with your favorite spaghetti or pasta

Serves 6

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

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