Guacamole

Guacamole. You either like it or you don’t. I like it, but I’m sure you already guessed that since you knew this was heading into a recipe post about….yep…that yummy green stuff that you can slather on most Mexican foods. Some like bits of tomato mixed in or a few minced onion. Me, I like mine simple.

Here’s what I use:

An Avocado, onion powder, lime juice and either fresh or dried Cilantro.

 

Halve the avocado lengthwise.

Take out the pit.

I like using my trusty melon ball scoop for this next step.

Scoop out the pulp…

and place into a bowl.

Add some lime juice.

Then the onion powder and Cilantro.

Mash with a fork and stir to combine all ingredients.

Add more lime juice until you get the right consistency that you want.

Slather on taco, Tostadas or use as a dip.

Enjoy!

Guacamole

Ingredients:

Avocado; desired amount
onion powder; to taste
lime juice
dried or fresh Cilantro, minced

Directions:

Halve the avocado lengthwise and take out the pit. Scoop out the pulp into a bowl. Add lime juice,onion powder and Cilantro. Mash with a fork and stir to combine all ingredients.Add more lime juice until you get the right consistency that you want.

Slather on taco, tostadas or use as a dip.

Deviled Eggs

There were two things my Dad was always asked to bring for family dinners; his sweet potato casserole during the holidays and his deviled eggs. One of my earliest memories was watching him put together those famous deviled eggs. I would stand on my little stool and watch him cook, while he would explain to me that it was a process; getting the eggs just right then mixing in just the right amount of mayo and herbs. I remember thinking it looked simple enough,and they tasted so good. You would have thought that he was preparing a four course meal the way he took such care with those eggs. He put a lot of love into those little things. It was just another example that reminded me of what my grandmother always said, if you put love into everything you cook, even the simplest of dishes can taste as rich as caviar. I’ve never had caviar and I’m thinking neither had she, but I got the meaning. My hubby loves deviled eggs so I try to make them often. I always think of my dad when I do. I have tweaked his recipe a bit over the years, but I think he would still agree, there is a whole lot of love going into that simple little things.

Oh and his sweet potato casserole, I may have to post that during the holidays so don’t stray far.

Here’s what you need for the deviled eggs:

Eggs, mayonnaise, mustard, dill weed and celery seed.

Place desired amount of eggs in a sauce pan in a single layer. You want a sauce pan small enough so the eggs can not move around during cooking or the shells will crack.

Fill the saucepan  with cool water, enough to cover the eggs about two inches.

Heat until boiling.

Cover the pan and remove from the heat. Let set for 12 minutes.

Place the saucepan under cool water. Then drain the eggs.

Gently crack the shell and peel under running water. This helps remove all the bits of shell.

Slice the eggs in half lengthwise.

Carefully scoop out the yolks into a bowl.

With a fork, mash the yolks…..

until it resembles coarse sand.

Add mayonnaise….

mustard….

then the dill and celery seed.

Mix well. Be sure to taste before filling the eggs whites to see if you need to add any more ingredients.

Fill the egg whites with the yolk mixture. I don’t know why…I guess it’s one of those unexplained phenomenons, but I always end up with extra yolk mixture. I don’t care how much I pack into those eggs, there’s always some leftover. Makes a great eggs sandwich though.

Serve as a side or as an appetizer. During the holidays when dad was feeling festive, he would sprinkle them with paprika.

Enjoy!

Deviled Eggs

Ingredients:

desired amount of eggs
1/4 c of mayonnaise or more to taste
dill weed; to taste
celery seed; to taste

Directions:

Place desired amount of eggs in a sauce pan in a single layer. You want a sauce pan small enough so the eggs can not move around during cooking or the shells will crack.

Fill the saucepan with cool water, enough to cover the eggs about two inches. Heat until boling. Cover the pan and remove from the heat. Let set for 12 minutes.

Place the saucepan under cool water. Then drain the eggs.

Gently crack the shell and peel under running water. This helps remove all the bits of shell. Slice the eggs in half lengthwise then carefully scoop out the yolks into a bowl. With a fork, mash the yolks until they resemble coarse sand. Add mayonnaise,mustard, dill weed and celery seed. Mix well. Taste before filling the eggs whites to see if you need to add any more ingredients. Fill the egg whites with the yolk mixture.

Homemade Salsa

I have a confession to make. I was never into making homemade salsa until I married my husband. He loves salsa. Yes, before meeting him I ate salsa when I would go to Mexican restaurants of course, but at home I would always buy the kind that came in a jar…not that there is anything wrong with that mind you. Then one day he introduced me to his mom’s homemade salsa and from then on life took on new meaning..ok..maybe not quite that dramatic, but I must say jarred salsa just never tasted the same way again. Though my version is not as wonderful as my mother-in-laws, I don’t hear any complaints and I think it’s pretty darn good myself.

I’m not a professional photographer as you can tell, and this being my first post…well…bear with me. 

I use 2 cans of diced tomatoes, one can of Rotel tomatoes (you can use mild to hot depends on what kind of kick you like), small onion, a few squirts of lime juice (you can of course use real limes, I just prefer the stuff that comes in the little bottles because it stays fresher longer.) garlic (again fresh is good and I use that as well) salt, and fresh cilantro. I don’t use jalapenos in my salsa because for me, the rotel tomatoes have a good amount of heat all their own, but again, if you like jalapenos, throw them in there as well.

Add all 3 cans of tomatoes, juice and all into the bowl of a food processor.

chop one small onion.

Add chopped onion, a pinch of salt or more to taste and 2 tsp dried minced garlic to tomatoes. If using fresh garlic mince 1 clove or more to taste.

add a few squirts of lime juice

Chop up some Cilantro…I like a lot of fresh cilantro in my salsa, but you use as much or as little as you like

Throw that in as well. Then pulse several times til desired consistency. I don’t like mine very chunky so I run mine on low for a second or two. 

Taste it to see if you need to add a little more seasoning to your liking.

Serve immediately with tortilla chips or cover tightly and refrigerate. This does serve two bowls of this size, but my dear hubby snatched one bowl before I could get a picture. Oh well, I guess that’s a good sign that he couldn’t wait to eat my salsa. 

Enjoy and hope you like it as well as he does. 

Homemade Salsa

Ingredients:

2 cans of diced tomatoes

1 can Rotel tomatoes with chiles, original

1 small onion chopped

2tsp. dried mined garlic or 1clove garlic mined

juice of 1 lime

a pinch of salt or more to taste

fresh cilantro to taste, chopped

Combine all ingredients in a 12 cup food processor, pulse until all ingredients are mixed and salsa is at desired consistency.