Guacamole

Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

Homemade Guacamole - Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

Happy Hump Day! I love Wednesdays… when I can see an end in sight to my week.

Now let’s talk guacamole. It’s one of those things that I don’t make often because my husband will devour the bowl of it. I may or may not have a hand in making it disappear. Not only is homemade guacamole easy but it blows store-bought guacamole out of the water in terms of flavor. We like ours on the chunky side, with just a little bit of heat and a generous dose of lime juice.

Homemade Guacamole - Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

While we could happily eat it by the bowlful with tortilla chips, as seen in the photos above, the last time I blogged guacamole, it was as a topping for Turkey Chorizo Burgers. Not only was the photo not my finest (will be redone as soon as it’s warm enough to grill!), but the guacamole was a footnote in the recipe. And let’s be honest, guacamole is so yummy that it deserves a post to itself.

Homemade Guacamole - Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

How do you like your guacamole? Creamier or chunkier texture? Mild or spicy? With any unusual mix-ins? Favorite way to serve it? Leave a comment and tell me about your favorite guacamole. Bonus points if you leave the recipe. 🙂

Print

Guacamole

Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

Course Appetizer
Cuisine Tex-Mex
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 170 kcal
Author Liz

Ingredients

  • 3 ripe avocados
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 3/4 tsp. garlic powder
  • 2 Tbs. freshly squeezed lime juice
  • 3 Tbs. minced fresh cilantro

Instructions

  1. Remove flesh from avocados, keeping 1-2 pits on the side. Lightly mash avocado with a fork. Add in salt, pepper, garlic powder, lime juice, and cilantro. Continue to mash until desired consistency. Add additional salt, pepper, lime juice, and cilantro, to taste.
  2. Return pit(s) to guacamole, to help the guacamole from browning, if not serving immediately.

 

Homemade Guacamole - Creamy avocado, tart lime and spicy (or mild) jalapeno quickly come together to make an addictive dip, sandwich spread, or topping for your next Mexican night in.

Hummus

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack. Ok folks. Who out there has a New Year’s resolution to eat better or lose weight? <Raises hand.> It’s soooo hard to eat well when weekdays are so busy – I walk in the door and the kids are immediately asking to eat or demanding other things…

I know that the months of January and February are crazy for us, due to some travel and houseguests, so I’m doing my best to position myself for success. Lists of healthy options to expedite planning, lots of weekend prep, and as much help from the grocery store as possible (hello pre-chopped veggies!).

One of my favorite go-to snacks for healthy eating… or even when I’m not being my best… is hummus. I love it with veggies, pretzel crisps, pita slices and pita chips. Great for easy entertaining or snacking. This homemade version only took a few minutes to make and is bright with flavor. The Tabasco and garlic give it a bit of heat, which is evened out by fresh lemon juice.

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

What is your favorite snack (bonus points for a recipe) for healthy eating?

Print
With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

Hummus

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

Course Snack
Prep Time 5 minutes
Total Time 5 minutes
Author Liz

Ingredients

  • 1 14-oz. can chickpeas
  • 1 tsp. kosher salt
  • 4 cloves garlic
  • 1/3 c. tahini
  • juice of 1 lemon
  • 8 dashes Tabasco sauce
  • paprika optional

Instructions

  1. Drain the chickpeas and reserve liquid.
  2. Place chickpeas, salt, garlic, tahini, lemon juice, and Tabasco in the bowl of a food processor. Pulse 10 times. Add 2 Tbs. of reserved liquid and continue to pulse until desired texture, adding additional liquid 1/2 tablespoon at a time if needed.
  3. Transfer to a serving dish and, if desired, dust with paprika (optional).
  4. Serve within an hour, or store in refrigerator until serving.

This recipe was adapted from The Barefoot Contessa Cookbook (p. 46).

With a slight kick from fresh garlic, homemade hummus is an easy, healthy munchie for snack or entertaining. Pair it with veggies, pitas, or pretzel chips for an irresistible snack.

Cranberry Orange Baked Brie for #CranberryWeek

cranberryweek

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

cranberry-orange-baked-brie-6

For me, Thanksgiving time is cranberry time. It’s not about pumpkin or pecan pie (although I loved these pecan pie truffles) at Thanksgiving dinner, but instead I make a mean cranberry-pear tart. If I’m hosting, I might make scones packed with dried cranberries and nuts for overnight guests or a quick bread to have around for snacks. But it’s all about the cranberries.

So you can imaging I was excited when I heard about #CranberryWeek. I jumped at the chance to participate, and I knew immediately that a baked brie would be one of the items I made for the week. The cranberry-orange topping I created has just the right might of sweet and tart, and it pairs beautifully with the strong flavor of the brie. Serve it on a hunk of crusty fresh bread and you have yourself a wonderful, seasonal appetizer.

Note: Cranberry orange topping can be made ahead, and refrigerated until ready to top and bake the brie.

Cranberry Orange Baked Brie

By Books n’ Cooks

Ingredients:

  • 8 oz. fresh or frozen cranberries
  • 1/3 c. sugar
  • 1 orange, juiced and zested
  • 1 Tbs. Cointreau or other orange liquor
  • pinch of kosher salt
  • 1-16 oz. wheel brie

Combine cranberries, sugar, orange juice, orange zest, Cointreau and kosher salt in a small saucepan over medium-low heat. Cook for 10-15 minutes, stirring occasionally, until cranberries have burst. Remove from heat and allow to cool for 10 minutes, so sauce begins to thicken.

Meanwhile, preheat oven to 350F. Place brie in a large baking dish (I used a round, high-sided pie dish). Top with cranberry sauce. Bake for 20 minutes, until warm throughout.

Serve hot with your favorite fresh bread.

Save

Save

Cannoli Dip

cannoli-dip

There’s an Italian pastry shop near by that does all you can eat pastries one night a week. My husband and a few of his friends get unreasonably excited by this. I mean, the pastries are good, but I honestly can’t eat more than one of the HUGE Italian pastries without feeling like I overdid it. By contrast, my hubby and his friends like to tell stories of who is the reigning champ of pastry eating.

We very rarely go to those all-you-can-eat Monday nights, but every time I think of a cannoli, I think of that shop and my hubby’s stories. I’ve never really had any desire to try making cannolis – I imagined it wouldn’t be worth the trouble of carefully stuffing the delicate shell, which must be done just before serving to maintain that crunchy, flaky consistency. However, this cannoli dip was an easy, fun take on the Italian pastry. It can be whipped up and stored in the fridge until serving.

cannoli-dip

Serve with graham crackers (we used both honey graham crackers and chocolate graham crackers) or sugared pita chips. If you want to get fancy, portion into phyllo cups just before serving, instead of using as a dip.

Print
cannoli-dip

Cannoli Dip

Course Appetizer, Dessert, Snack
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Author Liz

Ingredients

  • 15 oz. fat-free ricotta
  • 3 oz. Marscapone cheese
  • 1/2 c. confectioners sugar
  • 1 tsp. vanilla paste or 2 tsp. vanilla extract
  • 1/2 c. mini chocolate chips
  • 1 Tbs. mini chocolate chips

Instructions

  1. Stir together ricotta, Marscapone, confectioners sugar, and vanilla paste. Stir in 1/2 c. chocolate chips.
  2. Transfer to a serving bowl and sprinkle remaining 1 Tbs. chocolate chips.
  3. Serve immediately or refrigerate until serving.

Recipe Notes

This recipe makes 2 cups of dip.

This recipe was adapted from Emily Bites.

cannoli-dip-by-books-n-cooks

Avocado Corn Salad for #SundaySupper

Fresh, ripe summer veggies – avocado, corn, and tomatoes – are tossed with fresh herbs, a little jalapeno, and vinaigrette makings to create a summer side dish or poolside munchie that’s simply irresistible. My favorite way to serve it? As a dip with tortilla chips! 

Avocado Corn Salad - Fresh, ripe summer veggies - avocado, corn, and tomatoes - are tossed with fresh herbs, a little jalapeno, and vinaigrette makings to create a summer side dish or poolside munchie that's simply irresistible. My favorite way to serve it? As a dip with tortilla chips! 

Can you believe it’s football season already? I can’t. Football and baseball seem like the longest seasons in the world to me. To say I’m not a football fan would be an understatement – I’ll do just about everything I can to get out of watching a game, live or on tv. On the other hand, my hubby is a HUGE football fan, particularly college football. So I’m kinda stuck with having the sport on tv a good bit of the time as well as playing the occasional hostess when my hubby’s college team is playing.

Avocado Corn Salad - Fresh, ripe summer veggies - avocado, corn, and tomatoes - are tossed with fresh herbs, a little jalapeno, and vinaigrette makings to create a summer side dish or poolside munchie that's simply irresistible. My favorite way to serve it? As a dip with tortilla chips! 

Football entertaining in my house is all about super easy dinners or heavy munchies. Chili and buffalo chicken dip are two of our favorites, but really, if I put out some homemade chips and guac, my hubby is happy. This avocado corn salad is equally as easy but a nice change from those old standbys. We like to serve it as a chunky dip with tortilla chips (perfect for game day!), although it can also stand on its own as a side for burgers or tacos. I first tried this salad when my sister-in-law made it, and my hubby and I were instantly big fans. The fresh, ripe veggies shine. Below is our favorite way to make the salad, but adjust the quantities ingredients according to your tastes.

Print
Avocado Corn Salad

Avocado Corn Salad

Fresh, ripe summer veggies - avocado, corn, and tomatoes - are tossed with fresh herbs, a little jalapeno, and vinaigrette makings to create a summer side dish or poolside munchie that's simply irresistible. My favorite way to serve it? As a dip with tortilla chips! 

Course Appetizer, Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Author Liz

Ingredients

  • 4 ripe avocados large dice
  • 2 plum tomatoes small dice
  • 1/4 red onion small dice
  • 1 c. corn kernels from 1 ear of grilled corn, or use canned corn, drained
  • 3 Tbs. coarsely chopped fresh cilantro
  • 1 jalapeno seeded and minced
  • juice of half a lime
  • 1 Tbs. extra-virgin olive oil
  • 1/2 Tbs. honey
  • kosher salt
  • freshly ground pepper

Instructions

  1. Place diced avocados, tomatoes, onion, corn, cilantro, and jalapeno. Gently toss to combine.

  2. In a small bowl, whisk together lime juice, olive oil, honey, salt and pepper. Drizzle over salad and again, gently toss to coat. Taste and season with additional jalapeno, lime juice, salt or pepper as needed.

  3. Best served within one hour of preparing, although leftovers may be refrigerated for a day or two.

This recipe was inspired by Live Dine Party

Check out what my #SundaySupper friends are serving for game day. And big thanks to Coleen at The Redhead Baker for hosting!

Save

Save

Appetizers

Main Dishes

Desserts