Three’s Company, y’all

Guacamole Sauce

Guacamole Sauce

It’s a marinade, it’s a dressing, it’s Super-sauce!!

Who doesn’t love efficiency in the kitchen?  So if you could spend a few minutes making one thing that could be used all week in several different ways, wouldn’t you be all for it?     I sure am!

Amazing Dip

Amazing Dip

Take this sauce for example… it’s a guacamole you’re going to love dipping into,  it’s a sauce to dress up some roast or grilled chicken, it’s a marinade to flavor fish or tofu, and finally, if you thin it out a little, it’s a dressing to dress up salads, from greens to veggies.

Use on a salad to wake up some greens or veggies.

Use on a salad to wake up some greens or veggies.

As I am prone to say at times like this..”that’s a lot of bang for your buck”.  And speaking of bucks, avocados seem to be plentiful now and the price is right.   Seems like the situation is just begging you to make this sauce/dip/dressing right now.   What are you waiting for?

 

MULTI-PURPOSE GUACAMOLE SAUCE

Yield:   Makes about 1 cup.  Adjust quantities to make more.

Ingredients:IMG_9230

  • 1/4 cup finely chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup low-fat sour cream
  • 2 Tbsp. fresh lime juice
  • 1/4 tsp. salt
  • 1/4 to 1/2 tsp. ground cumin (according to taste)
  • 1/8 tsp. ground red pepper, or dash hot sauce
  • 1 ripe peeled avocado, seeded and coarsely mashed

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Directions:

This couldn’t be easier…..put mashed avocado in a small bowl, add everything else to it, and stir to combine.

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Flavors will blend if you make it about an hour ahead of use time.  Cover and refrigerate till needed.

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 YUM_OH

SOURCE:   Carolyn’s Originals

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Irish Nachos

Irish Nachos

Irish Nachos

Sometimes on a Friday evening a group of us from the dance studio go out for a bite to eat after a practice session.  Nearby is a pub that serves Irish Nachos that we all love.  We usually order two platters of them and we can devour them in very short  order.  The platter of these nachos comes with a mixture of  waffle fries piled high with seasoned ground beef, onions, peppers, jalepeños and melted cheese. Sour cream, salsa and guacamole are served on the side.  Everyone just digs in and they disappear in no time flat!!

Well, I got the idea that I would like to make a similar dish at home.  First of all, if you’re not familiar with Irish Nachos, you use potato in place of corn chips, but otherwise they are pretty much like regular nachos but so much better, because you can pile on all the ingredients that you like.  They are totally delicious and a great crowd pleaser, not to mention extremely budget friendly.

Add your favorite toppings and dig in!

Add your favorite toppings and dig in!

You start with a big pan of thinly sliced roasted potatoes. Waffle cut french fries work well, too.

Roast sliced potatoes in a heavy oven-ready pan.

Roast sliced potatoes in a heavy oven-ready pan.

Next you pile on some sautéed vegetables….

Pile on sautéed peppers and onions.

Pile on sautéed peppers and onions, diced tomatoes and scallions.

Then, layer on some seasoned cooked meat.  Ground beef or ground turkey are both really good, but you could also use shredded beef or shredded pork….whatever!!   It’s all going to be so delicious.  The version I made here was meatless. Along with this I served turkey burgers minus the bun.

Top with shredded cheese.

Top with shredded cheese.

Add on some diced tomatoes, and chopped scallions, then a big handful of cheese.   Put it back into the oven to melt the cheese.

Hot and melty, so good!!

Hot and melty, so good!!

Once its out of the oven for the final time, serve while hot with sour cream, salsa and guacamole and call it a meal.

Add your favorite toppings and dig in!

Add your favorite toppings and dig in!

These make a wonderful snack or meal on game day when everyone wants to be in front of the TV.

IRISH NACHOS

Yield:    Serves 6

Ingredients:

  • 3 large red skinned potatoes, scrubbed and sliced about 1/4-inch thick
  • 1 red and 1 yellow pepper, sliced
  • 1 large yellow onion, sliced
  • 1/2 pound ground turkey or beef
  • salt and pepper
  • 1 tsp. paprika
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 2 Tbsp. olive oil
  • 1 medium tomato, diced
  • 1 cup cheddar cheese ( I like a Mexican Blend )
  • sour cream, salsa and avocado or guacamole to serve on the side

Directions:

1.  In a large wrought iron skillet or tart pan, layer the sliced potatoes in circles, making sure to cover as much of the bottom of the pan as possible.  Season with salt and pepper, and sprinkle with the paprika and garlic powder.  Drizzle with the olive oil and bake at 350* F. for about 35 minutes.

2.  While potatoes are baking,  cut up peppers and onion.  In a medium skillet drizzle olive oil to coat the pan and bring to medium high heat.  Add the peppers and onions and sauté for 5 minutes.  Remove to a dish to keep warm.  Next add the beef or turkey and sprinkle with the chili powder.  Season with salt and pepper and sauté  until meat is fully cooked.

3.  When potatoes are cooked, remove from the oven and layer the vegetables mixture over the top.  Then transfer the meat mixture to the pan over the vegetables.  Sprinkle with diced tomatoes and scallions.  Then top with shredded cheese.

4.  Put back into the oven for about 5 – 7 minutes until the cheese has melted.

5.  Once out of the oven, serve immediately with sides of sour cream, salsa, and chopped avocado or guacamole.

SOURCE:  Carolyn’s Originals

Jalapeño Cheddar Chicken Burgers

Jalapeño cheddar chicken burgers with guacamole.

Jalapeño cheddar chicken burgers with guacamole.

Folks, I’m doing you all a hugh favor by introducing you to these incredible burgers.  While I love all the recipes I post on this site, once in a while a recipe stands out from all the others and really needs some extra bragging about.  These burgers deserve all the attention I’m giving them.

First of all they are cooked outside on the grill,  and during the summer we want to make use of the grill as much as possible.  Secondly they’re made of chicken;  lean, low in fat, but moist and very flavorful.  Third,  they are very easy to make, but a few simple additions take them to a whole new level.  A burger is not always just a burger, this one is a burger in fancy clothes!

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One of the additions we will be using to “dress” our burgers is Guacamole.  This just about guarantees that they will be awesome, but besides that there’s jalapeño pepper, cheddar cheese, and cilantro.  These could very easily replace the traditional beef burgers on my menus for the remainder of the summer months.  Give them a try and see if you don’t agree.

JALAPEÑO CHEDDAR CHICKEN BURGERS WITH GUACAMOLE

Yield:  serves 4 – 5

Ingredients:

  • oil, for oiling the grill grates
  • 1  1/2  lb. ground chicken
  • 1/2 cup yellow onion, finely diced
  • 1/3 cup minced fresh cilantro
  • 2 cloves garlic, minced or pressed
  • 1 jalapeño, seeded, cored and minced  (adjust amount to your desired level of heat)
  • 1 tsp. ground cumin
  • 1 tsp. paprikaIMG_4585
  • juice of 1/2 lime
  • 1/3 cup shredded cheddar cheese, plus more for topping
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper

To serve:

  • Burger buns**
  • Guacamole

Optional toppings:

  • Salsa
  • Sour Cream
  • Minced fresh cilantro
  • Sliced tomatoes

1.  Heat a grill to medium-high heat.  Oil the grates to prevent the burgers from sticking.  To make the burgers, combine all ingredients in a large bowl and mix lightly, just until evenly combined.  Form the mixture into 4-5 patties.

2.  Cook the burgers on the heated grill, about 3 – 4 minutes per side, flipping once.  A few minutes before the burgers are finished cooking, top with sliced or shredded cheddar cheese,  (if desired).  Cook until an instant-read thermometer inserted in the center registers 160*F.  Remove the burgers to a plate and let rest a few minutes before serving.  Assemble with burger buns, guacamole, salsa, and minced cilantro as desired.

Fresh off the grill, ready to finish getting "dressed".

Fresh off the grill, ready to finish getting “dressed”.

Do we love these burgers?  Oh, yeah!

Do we love these burgers? Oh, yeah!

**When you are making fancy pants burgers like these they really deserve to be served on a good quality bun.  It makes such a difference in the total enjoyment of what you have created.

P. S.   If you’re more into turkey burgers than chicken you could easily substitute ground turkey here and still have a fabulous burger!

SOURCE:  What’s Gabby Cooking?

Bacon Guacamole Deviled Eggs

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When I think of picnics and cookouts I think of deviled eggs.  The dad of my husband’s family loves deviled eggs and we always have them at every gathering; usually made the traditional way with mayonnaise, mustard, a little sour cream and a sprinkle of paprika on top.  This is the way it’s always been and we just don’t mess with a good thing.

Bacon guacamole deviled eggs,  awesome!

Bacon guacamole deviled eggs, awesome!

Along comes yours truly who’s always tampering with recipes and I saw this idea for mixing guacamole with the deviled egg filling; and since bacon also goes with eggs why not add some of that too?  Two great foods that we love can only get better when combined, right?  No matter how you look at it these had to be a match made in heaven.  Well, turns out I was right on that score.  Just about everyone at our cookout loved my new-fangled deviled eggs—except the dad.  I made a few the way he likes them just for him!

If you like deviled eggs and you also like guacamole, then I think you’re going to like these eggs very much!  Make a lot, they will disappear quickly.

BACON GUACAMOLE DEVILED EGGS

Servings:    6     Increase ingredients accordingly for larger amounts.

Ingredients;

  • 6 eggs, boiled, peeled and cut in half
    Hard-cook the eggs, remove yolks and mix with other ingredients.

    Hard-cook the eggs, remove yolks and mix with other ingredients.

  • 1 large ripe avocado, mashed
  • 2 Tbsp. bacon, cooked and crumbled
  • 1 Tbsp. jalapeño, finely chopped
  • 2 Tbsp. diced tomato
  • 1 Tbsp. red  onion, finely diced
  • 1 Tbsp. lime juice ( ~ 1/2 lime)
  • 1 Tbsp. cilantro, chopped
  • salt, and pepper and cayenne to taste
  • pinch chili powder for garnish

1.  Scoop the yolks out of the eggs and mash in a bowl with the avocado.  Add the bacon, jalapeño, onion, tomato, lime juice and cilantro.  Season with salt,  pepper and cayenne.

2.  Place a tablespoon of the mixture back into the holes left by the egg yolks and serve garnished with a pinch of chili powder.

Green eggs but no ham!

Green eggs but no ham!

SOURCE:  Adapted from a recipe on ZIP LIST

Mexican Fiesta Chicken

Tomorrow  being Cinco de Mayo I thought you might enjoy this colorful and tasty recipe.  In case you were wondering  what to have for dinner  there’s still plenty of time to prepare a festive meal in honor of this Mexican holiday, with ingredients you probably already have in your kitchen. 

  • 8 chicken drumsticks or 4 chicken thighs (about 1 1/2 pounds total)
  • 2 tablespoons cooking oil
  • 1   12oz. jar chunky red salsa
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup tortilla corn chips
  1. Rinse the chicken pieces. and pat dry with paper towels.
  2. In a 10-inch skillet cook the chicken in hot cooking oil, uncovered, over medium heat for about 10 minutes or until chicken is light brown, turning occasionally so chicken browns evenly.  Drain off the fat.
  3. Pour the salsa over the chicken in the skillet.  Reduce the heat; cover and simmer for 35-40 minutes or until chicken is tender enough to be easily pierced with a fork.
  4. Transfer the chicken and salsa sauce to a serving platter.  Sprinkle with the cheese.  Serve with the tortilla chips tucked in among the chicken pieces for a nice presentation.

I like to serve this dish with Spanish Rice, guacamole, and additional tortilla chips on the side.

Source:  This clipping has been mounted in my recipe notebook for many years.  I do not remember where it came from.