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For the Love of Food ? The Best Guacamole I?ve Ever Made ? recipe

For the Love of Food ? The Best Guacamole I?ve Ever Made ? recipe
Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!I miss being out of the States on this holiday. We will be celebrating by grilling on Saturday down at the garden. Hamburgers and hot dogs…can’t get any more 4th of July-ish traditional than that!** I was searching the inter-tubes for a good-looking guacamole recipe the other day. It was flavorful, but not over powering, creamy and chunky at the same time, and gone 1/2 way through our meal! I found the recipe here at The Daily Green. Here’s how I did it: Ingredients: 2 ripe Avocados, peeled and pitted juice of 1 Lime 1/4 Cup minced Red Onion 2 Tablespoons minced Cilantro 1 small clove Garlic, minced 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt 1/2 teaspoon Pepper 1 Tablespoon minced Jalapeño Directions: Halve the avocado and remove the pit. Serve immediately. Makes 3-4 servings (but it will go so fast you should double it!). ShareThis Leave a Reply

Maui Onion Dip We are a dippy family. Yeah those you that know us probably just nodded your head yes and agreed with that statement, but I’m not talking that kind of dippy, I’m talkin’ dip dip. We love dips. Be it artichoke or olive, dill, veggie or clam, (hey we are from New England after all) or even the Heluva Good dips my husband loves to keep the fridge stocked with, we love a good dippin’. Onion dip is one of our favorites and up until now we enjoyed the occasional Lipton onion dip, but sadly, that can be no more. I’m afraid I have to cast off the powdery dip in the pouch now that I have found this dip. This creamy, tantalizing onion dip that is like no other dip we have tasted. Amazingly good. The hardest part of making this was caramelizing the onions and that took like all of 20 minutes. I made this over the weekend when we had 2 extra kids in the house (as always) and the gang of them just about polished the whole bowl off on us. Must make more. Honestly, if you love dip, make this.

Recipe for Crispy Marinated Mozzarella at Life When my sister came over for pizza the other night I also attempted to make some fried mozzarella. I say attempted because the first go around pretty much failed. Not one to give up on the quest to find the perfect fried cheese, I decided to give these little devils a shot again last night and I am happy to say things worked out beautifully. First, I marinated sliced mozzarella in a mixture of olive oil, dried basil and fresh garlic. Next, I dipped each slice in flour, then egg and finally a panko/dry bread crumb mixture and fried until golden brown. The result was crunchy, melty, garlicky goodness. When I first attempted these, I dipped the marinated mozzarella in egg and then in panko.

Quick and Easy Taco Dip If you’re looking for a quick and easy appetizer or side dish, give this taco dip a try. This weekend, I was looking for a quick and easy side dish to go with some corn quesadillas (more details soon), so I whipped up this dish. It was inspired somewhat by the buffalo chicken dip that I frequently make… with more of a Mexican twist. Ingredients: 1 pound lean ground beef (90/10)1/2 red onion, diced2 cloves garlic, minced8 ounces light cream cheese, softened1/2 cup light ranch dressing1 tablespoon chili powder1 teaspoon ground cumin2 ounces cheddar cheese, shredded2 ounces pepper jack cheese, shreddedTortilla chips Directions: Preheat the oven to 400°F. In a skillet, brown the ground beef over medium heat. In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin.

cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.

Crispy Oven-Baked Garlic Parmesan Fries | The Family Kitchen By brooklynsupper | While it’s available year round, when you start to see garlic scapes, green garlic, and young garlic arriving at the farmer’s market, you know spring has arrived. Powerful and pungent, garlic makes almost any savory dish better. Here are 25 delicious garlic recipes that use this tasty ingredient in a wide variety of ways to suit a wide variety of tastes. nggallery id=’131282′ 25 Incredible Garlic Recipes Click through for 25 ways to cook with spring garlic! Lasagna Roll Ups Lasagna is a family favorite, but let’s face it, it can be a little messy to serve. Lamb Tagine with Garlic, Olives, and Apricots This rich Moroccan stew provides a medley of flavors the whole family will love. Baked Broccoli Rabe with Garlic With tangy lemon and powerful garlic, this baked broccoli rabe is a healthy and tasty winter side dish. Bocconcini with Garlic Scape Pesto Roasted Garlic Cauliflower Soup

The Famous “Crack Dip” I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting. I thought, “hmm, anything with that title must be good!”, and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. Buffalo Chicken Dip (AKA: Crack Dip) 8 ounce package of cream cheese, softened 1/4 cup ranch salad dressing 1/4 cup blue cheese salad dressing 1/2 cup buffalo sauce or buffalo style barbecue sauce 1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted) 2 boneless, skinless chicken breasts, cooked and shredded Pre-heat oven to 350 degrees F. NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. *I used sliced baguettes and celery for dipping…mmm, MMMM! Share:

Summer Peach Salsa | Apartment Therapy The Kitchn My boyfriend is currently working on the set of a movie filming in Atlanta. Needless to say, he's been working crazy hours and always comes home with war stories from the front line. For the most part, locals have been very welcoming of the Hollywood crowd to our sleepy Southern city. Last week a big scene was being filmed at a major downtown intersection, and the crew was using a church parking lot as "base camp" to keep extra cars and trucks away from traffic. You can imagine the gentleman's curiosity was sparked when he noticed the on-set caterer — brought in all the way from California — working with some peaches for a crew dessert. Yep, we sure are proud of our "mighty fine peaches" here in Georgia. Oh, and like any proper Southern girl would do, I packed up the leftover salsa in a Tupperware and sent it back over to the church with my boyfriend. Summer Peach Salsa Serves 6 First you need to peel the peaches. Related: Recipe: How to Grill Salmon on a Cedar Plank

Recipe for Cheesy Roasted Garlic Potato Balls at Life I think I have discovered the ultimate way to use up leftover mashed potatoes and the perfect appetizer for New Year’s Eve cocktail parties. First you mix left over potatoes with fresh roasted garlic and shredded Gruyere cheese. Next they are coated in a mixture of regular and panko bread crumbs. As if I really needed another way to eat mashed potatoes. The numbers of combinations that you could do with this recipe are essentially endless. These are scrumptious on their own but would also be great dipped in Truffle Aioli.

My Favorite Guacamole I hope that everyone is as excited for the long weekend as I am! The weather is finally warming up here in New York, although it’s warming up a bit too fast, if you ask me! I was hoping for a little bit of 75 degree weather before we got into the mid-80s with high humidity. Hopefully it will rain just a little bit to relieve the humidity, but it seems that NYC only has extreme weather – either it’s storming like crazy, it’s freezing, or it’s sweltering. I suppose that’s that price one must pay to live in such a great city. Oh well – worth it! If you are having any sort of get together this weekend, don’t forget to make some guacamole! Your ingredients. Mince your shallots, garlic, and jalapeño pepper. Add in your tomato and minced cilantro, then scoop out the entire flesh of 2 avocados. Now dice your other 2 avocados by cutting criss-cross lines in their “shell”, leaving the skin intact so that you can simply scoop the avocado out. My Favorite Guacamole Prep time: Total time: Serves: 6-8

Avocado Fries Oh dear. I never should have done this. This may be one of my biggest mistakes all year. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3.

Baseball Bats in the Backyard - Squash Fries It is an idyllic summer morning. The sun has barely beamed above the eastern horizon, some honeybees are making an early start for the cutting garden, and the air is soft and sweet. You peek your head out the door to make sure the coast is clear, that the quiet and privacy of the moment allow you to pad quickly across the dewy grass to your little patch of nirvana, your vegetable garden. Barefoot and still in your robe, you feel as carefree and lithe as a child, clutching your trug by its handle and zeroing in on the harvest to come. Considering your breakfast options, you feel around for a nice, robust squash and travel your fingers up its smooth length to snap it off at the blossom end. What are you going to do with a one-pound zucchini? Conquering a massive squash harvest takes the commitment of Madame Curie and the ruthlessness of Robespierre. Cheese Zucchini Crisps - Adapted from the Food Down Under recipe

Mozzarella Sticks When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4