Posts Tagged ‘ Guacamole ’

Guacamole

This summer I have been on a huge avocado kick.  I’m giving into my craving because they are so incredibly healthy.  Some of the benefits of eating avocado include a high fiber content, they’re a great source of vitamin E, folate, and potassium.  They are considered beneficial for lowering cholesterol, overall heart health, eye health and are considered good for preventing certain cancers.

While in Prague my son texted me asking for a recipe for guacamole.  While dining out his friend tasted it for the first time and fell in love.  She wanted to know how to make it.  This made me laugh because I don’t really consider this a recipe but a group of ingredients I mix together with add ons or measurements being dependent upon my mood.

This is the basic ingredients I use and the amount here is for a gathering.  Yesterday for lunch I made a small bowl with 1 avocado and enjoyed it with some organic chips.  Also, I apologize for the lack of picture, I just didn’t think of it.

Please add delete or change this recipe to your personal taste.  The 2 key ingredients is the obvious avocado and next the fresh lime juice.  I mix the lime juice in immediately because it keeps the avocado from browning.  People question eating day old guacamole because it tends to brown quickly.  I’ve done it a couple of times after removing the top layer.  So far so good, I haven’t gotten sick from it yet!

Ingredients

3 ripe avocados (soft but not mushy)

Juice of 1/2 large or 1 whole small lime

1/2 cup chopped tomato

1/4 cup chopped onion

Chopped jalapeno to taste (optional)

Cumin, salt and pepper to taste

A few sprigs of fresh cilantro or coriander to taste

Directions

Halve each avocado and scoop the flesh into a bowl, add juice and all other ingredients, mash until blended, the more you mash the creamier it will be, mash less for a chunky texture

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Baked Quesadilla

If you’ve read my previous post then you know that my 11 year old puppy Shana passed away on Monday.  With that said the past few days have been both emotional and hectic.  My 2 dogs are a bit lost and confused without their beloved alpha in the house.

Casey my Pit mix is going back and forth between clingy and trying to figure out if she’s the new alpha dog.  We’ve discovered that she can be a bit of a bully but so far not too much so.  Our little Rocki is extremely attached to us and seems anxious when we leave the house.  This is not surprising when you consider that my son left 3 weeks ago for Europe and my daughter has been sporadically in and out.  Bill and I are doing our best to be here for her but it’s not possible 24/7.

What does any of this have to do with quesadillas?  Not much except for the fact that I had a really great recipe in my mind and ended up with a very good but less ambitious version due to an unexpectedly busy day.  Between the dogs and catching my son on Skype I ended up making a quick, simple but delicious quesadilla.

Usually when I make quesadilla’s I use a lot of oil and cook then on the stove top.  Tonight I made a much lighter version by spraying them with cooking oil and baking them in the oven.  They came out surprisingly crispy and took way less effort.

Today’s version was filled with sautéed onions, black beans, mushrooms, and frozen corn,  My original plan had roasted corn and chipolte peppers.  I managed to get a similar flavor with less work.  Then I topped them with a very quick guacamole recipe.

Ingredients

4 large burrito wraps

8 oz shredded sharp cheddar

4 oz shredded monterey jack cheese

1 large onion diced

1 can black beans drained

1./4 bag frozen corn

6 oz sliced mushrooms

Juice of 1 lime

Tabasco Chipolte Pepper Sauce

1 teaspoon cumin

Salt to taste (optional)

A few sprigs chopped fresh cilantro or coriander if available

Sour cream and/or guacamole to top with

Directions

Add all veggies in a bowl and add juice of 1 lime, a few teaspoons of the chipolte sauce, cumin and salt, toss all ingredients until well mixed  Heat oil in a pan and add veggies, saute until onions are lightly browned, add cilantro or coriander.

Lay each burrito wrap and place cheese mixture on 1/2, top with veggie mixture and add another layer of cheese.  Fold in half

Spray a baking sheet with cooking oil and place each quesadilla on the sheet, spray the top of each quesadilla

Bake at 350 5-7 minutes, flip over as lightly browned and cook on the other side until browned as well.  Total bake time 12-14 minutes

If any of the filling oozes out, just spoon it back in, then cut into triangles, top as desired