Cauliflower Poppers and Roasted Kale Chipotle Dip

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So I guess there’s some big competitive sports game coming up? Eh?  I did not grow up in a home where sports were a focus.  So luckily I married a man who could care less about men chasing a ball, hitting each other, then slapping each other on the behind.  🙂  Recently we were eating out a restaurant for dinner as a family and they happened to have a football game on a TV playing.  My 6 year old looked at it for a minute then exclaimed “What are those silly men DOING?!!”
But in case you are a football fan I wanted to share these 2 tasty recipes which (I would imagine anyways!) would make a great superbowl snack.  Or if you live in a home like mine… a tasty treat when you take a break from playing “Mermaid Island” or putting on a puppet show! 🙂
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Using cornstarch in the batter keeps the cauliflower poppers crispy, and by using the cauliflower raw they won’t get mushy inside either.
You can add more heat easily in both recipes by increasing the hot sauce in the cauliflower batter, and the chipotles in the dip.
Just remember the dip will get a tad spicier as it sits.  I like to make it at least an hour to overnight before serving if possible.

ROASTED KALE CHIPOTLE DIP
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely crumbled kale chips
1 to 2 chipotle peppers in adobo sauce, finely chopped (about 1 to 2 T)
zest of 1 lemon
2 tsp freshly squeezed lemon juice
salt and pepper, to taste

Whisk all ingredients together until well combined.  Cover and chill briefly.

CAULIFLOWER POPPERS
1 cauliflower, cut in florets
1/2 cup corn starch
1/4 cup flour
2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
zest of 1 lemon
1/2 cup cold water
1 egg
few dashes hot sauce, more if desired
Oil, for frying

Whisk together the cornstarch, flour, baking powder, garlic powder, salt, pepper, and lemon zest in a medium bowl.
Add the lemon zest, water, egg, and hot sauce.  Whisk until smooth.
Heat a couple inches of oil in a wok or cast iron skillet with high sides over medium high heat. (Or deep fry).
When oil is hot dip the florets in the batter and carefully drop in oil.  Work in batches so you don’t overcrowd the oil.  Flip once during cooking, when golden brown remove from oil and drain on a wire rack set over a baking sheet or paper towel lined plate.
Repeat until done.  Serve hot.

Recipes by My Stained Apron

Cauliflower Poppers and Roasted Kale Chipotle Dip

Ingredients

    ROASTED KALE CHIPOTLE DIP
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup finely crumbled kale chips
  • 1 to 2 chipotle peppers in adobo sauce, finely chopped (about 1 to 2 T)
  • zest of 1 lemon
  • 2 tsp freshly squeezed lemon juice
  • salt and pepper, to taste
    CAULIFLOWER POPPERS
  • 1 cauliflower, cut in florets
  • 1/2 cup corn starch
  • 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • zest of 1 lemon
  • 1/2 cup cold water
  • 1 egg
  • few dashes hot sauce, more if desired
  • Oil, for frying

Instructions

Make the dip:
  • Whisk all ingredients together until well combined. Cover and chill briefly.
  • Make the poppers:
  • Whisk together the cornstarch, flour, baking powder, garlic powder, salt, pepper, and lemon zest in a medium bowl.
  • Add the lemon zest, water, egg, and hot sauce. Whisk until smooth.
  • Heat a couple inches of oil in a wok or cast iron skillet with high sides over medium high heat. (Or deep fry).
  • When oil is hot dip the florets in the batter and carefully drop in oil. Work in batches so you don't overcrowd the oil. Flip once during cooking, when golden brown remove from oil and drain on a wire rack set over a baking sheet or paper towel lined plate.
  • Repeat until done. Serve hot.
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    Smoked Salmon (or crab) Puffs

     

     

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    We love to have a homemade Chinese style dinner for New Year’s and this time I wanted to try my hand at making crab puffs (also called crab rangoons).  Except I swapped out the crab for smoked salmon.  Results? So good.  They came together so quickly and were a big hit.  They would be great made with crab as well.  If you prefer more of a cream cheese flavor in them you could even reduce the salmon or crab to just 2 Tablespoons.    This makes quite a few so they would be perfect for a dinner party as well and stay crisp for quite a while.

    SMOKED SALMON (OR CRAB) PUFFS
    8 oz Cream cheese
    1/4 cup finely chopped smoked salmon (or crab meat)
    1/4 tsp kosher salt
    12 oz pkg small square wonton wrappers (about 48 wrappers)
    Oil, for frying
    Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

    Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese.  Gently fold in the salmon or crab until well blended.

    Place about 1 tablespoon in the middle of a wonton wrapper.
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    Brush the edges with a little water (use a brush or your finger dipped in water).
    Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.
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    Make a pleat on each side of the center point to make a crown shape.
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    Heat oil over medium high heat (Use a deep fryer, wok, or high skillet.  You want the oil at least an inch or 2.)
    When oil is hot, fry in batches until golden brown, flipping once if needed.
    Remove to a wire rack or paper towel lined tray.
    Serve with desired dipping sauce.

    Smoked Salmon (or crab) Puffs

    Ingredients

    • 8 oz Cream cheese
    • 1/4 cup finely chopped smoked salmon (or crab meat)
    • 1/4 tsp kosher salt
    • 12 oz pkg small square wonton wrappers (about 48 wrappers)
    • Oil, for frying
    • Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

    Instructions

  • Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese. Gently fold in the salmon or crab until well blended.
  • Place about 1 tablespoon in the middle of a wonton wrapper.
  • Brush the edges with a little water (use a brush or your finger dipped in water).
  • Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.
  • Make a pleat on each side of the center point to make a crown shape.
  • Heat oil over medium high heat (Use a deep fryer, wok, or high skillet. You want the oil at least an inch or 2.)
  • When oil is hot, fry in batches until golden brown, flipping once if needed.
  • Remove to a wire rack or paper towel lined tray.
  • Serve with desired dipping sauce.
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    Queso Dip


    My hubby loves queso dip.  But he can’t do spicy versions.  So I was excited to come across a recipe in a Cook’s Country magazine to make him a homemade version.  Because let’s face it.  Is homemade anything ever NOT better anyways?!  (If you disagree I’m just going to ignore that you said that…)
    The Monterey Jack and Colby work really well here and melt nicely, but you could substitute cheddar or a combination of other cheeses as well.

    QUESO DIP
    8 oz Monterey jack cheese, shredded (2 cups)
    4 oz Colby cheese, shredded (1 cup)
    2 T oil
    1 onion, finely chopped
    2 garlic cloves, minced
    3/4 cup canned diced tomatoes, drained*
    1 T chopped canned green chilies*
    1 (12 oz) can evaporated milk
    2 T water
    salt and pepper to taste

    Place the cheeses and 1 T of the oil in a blender and set aside.
    Heat the remaining 1 T oil in a pan over medium high heat and add the onions. Cook until softened and add garlic.  Cook until garlic is fragrant and add tomatoes and chilies.  Cook until heated through, then trasfer to a bowl.
    Add evaporated milk and water to pot and bring to a boil.  Pour into blender and process till smooth.  Add to bowl with tomato mixture and stir to combine.  Season with salt and pepper.  Let sit for a few minutes to thicken.
    Serve with tortilla chips.  (Reheat in the microwave it gets too cold too.)

    *You can use a (10 oz) can Ro-Tel Diced Tomatoes and Green Chilies in place of the canned diced tomatoes and green chilies, I just never have them on hand.  You can also add some canned chipotle chilies in adobo sauce for a spicier dip.

    Recipe slightly adapted from Cook’s Country

    Queso Dip

    Ingredients

    • 8 oz Monterey jack cheese, shredded (2 cups)
    • 4 oz Colby cheese, shredded (1 cup)
    • 2 T oil
    • 1 onion, finely chopped
    • 2 garlic cloves, minced
    • 3/4 cup canned diced tomatoes, drained*
    • 1 T chopped canned green chilies*
    • 1 (12 oz) can evaporated milk
    • 2 T water
    • salt and pepper to taste

    Instructions

  • Place the cheeses and 1 T of the oil in a blender and set aside.
  • Heat the remaining 1 T oil in a pan over medium high heat and add the onions. Cook until softened and add garlic. Cook until garlic is fragrant and add tomatoes and chilies. Cook until heated through, then transfer to a bowl.
  • Add evaporated milk and water to pot and bring to a boil. Pour into blender and process till smooth. Add to bowl with tomato mixture and stir to combine. Season with salt and pepper. Let sit for a few minutes to thicken.
  • Serve with tortilla chips. (Reheat in the microwave it gets too cold too.)
  • *You can use a (10 oz) can Ro-Tel Diced Tomatoes and Green Chilies in place of the canned diced tomatoes and green chilies, I just never have them on hand. You can also add some canned chipotle chilies in adobo sauce for a spicier dip.
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    Corn Dogs and Cheese on a Stick

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    Want to earn a zillion “cool mom” points?  Make homemade corn dogs and cheese on a stick.
    Guaranteed.  Well, maybe not guaranteed… but it’s a good possibility. 🙂
    I’ve seen this or a version of this recipe all around online, I’m not sure exactly where it originated but quite a few of the recipes mentioned Corn Dog 7, which I guess is a corn dog chain or something, which we don’t have here so I’m not familiar with them.  We do however have Hot Dog On A Stick, and these tasted surprising similar to theirs.  I also scaled it down, since you probably won’t be feeding a couple dozen people either 🙂
    See bottom of the recipe for notes on freezing, and also making mini corn dogs as well.

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    CORN DOGS AND CHEESE ON A STICK
    For batter:
    3 cups Krusteaz Pancake Mix
    1 cup cornmeal
    1 egg
    2 1/2 cups water

    Flour for dredging
    Hot Dogs
    Cheese (Cut into 1/2 inch by 3 inch sticks)
    Oil for frying
    Chopsticks

    Stir together the pancake mix and cornmeal in a large bowl.  Stir in eggs and water, adding more water if needed to make a slightly thick batter.
    Place batter in a tall glass (or something taller than the hot dogs).
    Heat a couple inches of oil over medium high heat and insert chopsticks into hot dogs and cheese sticks, about 2/3rds of the way through.
    (I cut my chopsticks in half, and also cut the hot dogs in half, since they were longer bun length hot dogs.  Or cut into smaller pieces and leave out sticks for mini corndogs and cheese bites.)
    Dredge corn dogs and cheese sticks in flour, shaking off any excess.  Then dredge in the batter and immediately place in the oil.
    Fry a few at a time, being careful not to overcrowd the pan.
    Fry for a couple minutes per side, until golden brown.  Watch the cheese closely, it will go quickly from gooey goodness to leaking out into the oil.

    This makes enough batter to make around 3-4 dozen pieces, either corn dogs or cheese sticks.
    Or will make about 2-3 packages of hot dogs into mini corn dogs. (I cut each hot dog into 4 pieces.)
    You can flash freeze leftovers by placing in a single layer on a cookie sheet in the freezer overnight or until frozen, then place in a ziplock bag in the freezer.  Reheat in oven or microwave.

    Corn Dogs and Cheese on a Stick

    Ingredients

    • Flour for dredging
    • Hot Dogs
    • Cheese (Cut into 1/2 inch by 3 inch sticks)
    • Oil for frying
    • Chopsticks
      For batter:
    • 3 cups Krusteaz Pancake Mix
    • 1 cup cornmeal
    • 1 egg
    • 2 1/2 cups water

    Instructions

  • Stir together the pancake mix and cornmeal in a large bowl. Stir in eggs and water, adding more water if needed to make a slightly thick batter.
  • Place batter in a tall glass (or something taller than the hot dogs).
  • Heat a couple inches of oil over medium high heat and insert chopsticks into hot dogs and cheese sticks, about 2/3rds of the way through.
  • (I cut my chopsticks in half, and also cut the hot dogs in half, since they were longer bun length hot dogs. Or cut into smaller pieces and leave out sticks for mini corndogs and cheese bites.)
  • Dredge corn dogs and cheese sticks in flour, shaking off any excess. Then dredge in the batter and immediately place in the oil.
  • Fry a few at a time, being careful not to overcrowd the pan.
  • Fry for a couple minutes per side, until golden brown. Watch the cheese closely, it will go quickly from gooey goodness to leaking out into the oil.
  • This makes enough batter to make around 3-4 dozen pieces, either corn dogs or cheese sticks.
  • Or will make about 2-3 packages of hot dogs into mini corn dogs. (I cut each hot dog into 4 pieces.)
  • You can flash freeze leftovers by placing in a single layer on a cookie sheet in the freezer overnight or until frozen, then place in a ziplock bag in the freezer. Reheat in oven or microwave.
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    Citrus Cheese

    I am a citrus addict.  I admit it.  And while I love it in the summer, I almost enjoy it more in the fall and winter when we have so many rainy days here in the northwest.  It just brightens everything up.

    This cheese is a wonderful appetizer, served with some simple crackers.
    The zest can be left out, but I love the extra citrus punch it gives.  You can of course cut this in half and use just a half gallon of milk, but it makes a wonderful gift to give a little container with some crackers.  I even considered giving little jars of this with some homemade crackers instead of our usual confection boxes this Christmastime!
    I used to make just the lemon cheese (as per the variation instructions at bottom of recipe)  but once I tried it with orange and lemon there was no going back.  DEFINITELY my favorite.

    CITRUS CHEESE
    1 gallon whole milk
    1 orange
    2 lemons
    salt, to taste

    Use a fine grater to zest orange and lemons, set aside.  Juice citrus (you want about 1/4 cup orange juice and 1/2 cup lemon juice, a little more is fine as well), set aside.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Heat milk to 200 degrees in a large pot.  Turn off heat.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Add the citrus juice and stir in to combine.
    Cover pot and let sit for 15 minutes.
    (If the curds and whey have not separated at this point, add more lemon juice and let sit a little longer until separated.)

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Line a colander with butter muslin (a fine cheesecloth, or multiple layers of cheesecloth.)  Set colander over a bowl.
    Ladle the curds into muslin (I pour all the liquid over it to make sure I get it all, but I have to empty the bowl underneath a few times usually.)

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Tie the corners of the muslin into a knot and hang.  I use a banana hook, but you can even use a kitchen cabinet knob.  Just make sure to leave a bowl underneath to catch the drips.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Let drain for about an hour, or until dripping stops.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Place cheese in a bowl and add salt to taste and zest if using.  Store in an airtight container in the refrigerator for 1 to 2 weeks.

    VARIATION: For Lemon Cheese, Use the juice of 4 to 6 lemons, about 1/2 cup. Zest may be left out if desired as well.

    Citrus Cheese

    Ingredients

    • 1 gallon whole milk
    • 1 orange
    • 2 lemons
    • salt, to taste

    Instructions

  • Use a fine grater to zest orange and lemons, set aside. Juice citrus (you want about 1/4 cup orange juice and 1/2 cup lemon juice, a little more is fine as well), set aside.
  • Heat milk to 200 degrees in a large pot. Turn off heat.
  • Add the citrus juice and stir in to combine.
  • Cover pot and let sit for 15 minutes.
  • (If the curds and whey have not separated at this point, add more lemon juice and let sit a little longer until separated.)
  • Line a colander with butter muslin (a fine cheesecloth, or multiple layers of cheesecloth.) Set colander over a bowl.
  • Ladle the curds into muslin (I pour all the liquid over it to make sure I get it all, but I have to empty the bowl underneath a few times usually.)
  • Tie the corners of the muslin into a knot and hang. I use a banana hook, but you can even use a kitchen cabinet knob. Just make sure to leave a bowl underneath to catch the drips.
  • Let drain for about an hour, or until dripping stops.
  • Place cheese in a bowl and add salt to taste and zest if using. Store in an airtight container in the refrigerator for 1 to 2 weeks.
  • VARIATION:
  • For Lemon Cheese, Use the juice of 4 to 6 lemons, about 1/2 cup. Zest may be left out if desired as well.
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    Pepperoncini Bites


    These make great “emergency” appetizers.  I love making them on holidays for snacks before the meal.  With only 3 ingredients and no cooking involved, they don’t take hardly any time to put together.  We’ve been making them ever since we had them at my sister’s wedding reception many years ago and everyone still loves them.
    You can make them spicier by using larger pieces of pepperoncini, or more mild by using more cream cheese or smaller pieces of pepperoncini.

    PEPPERONCINI BITES
    Hard dry salami, sliced
    cream cheese
    Pepperoncinis, sliced

    Spread about 1/2 tsp cream cheese on each slice of salami, then place a slice of pepperoncini in the middle, roll up, and secure with a toothpick.

    Roasted Pineapple Salsa


    I’m doing something I pretty much never do.  I’m posting a recipe that I just made a few hours ago.  Usually I occasionally transfer photos from my camera to drafts here on the site, but that usually takes me awhile.
    But I liked this one so much I had to share it right away!
    I served this over a lime marinated pork tenderloin and rice, but I will definitely be making it again very soon to serve with chicken or pork tacos, grilled chicken,  and to be eaten just plain with tortilla chips.
    I love the bright flavor of the pineapple paired with the peppers and roasting it makes it even sweeter.  I wasn’t sure what would happen when I roasted it, but only good things happened. 🙂  Since you’re roasting it under the broiler quickly it just gets a nice char on it. You could also grill the pineapple, onion, and peppers with similar results.  I just liked being able to throw it all on a baking sheet and not have to watch it.
    Now, if you’ll excuse me, I have to go add pineapple to my grocery list again.

    ROASTED PINEAPPLE SALSA
    1 pineapple
    1/2 large red onion
    1 red bell pepper
    1 jalapeno pepper, optional, or 1/2 green bell pepper
    3-4 T lime juice (from about 2 limes)
    zest of 1 lime
    1/2 cup chopped cilantro
    salt and pepper to taste

    Put broiler on to start heating, with the oven rack about 8 inches from heat.
    Skin, core, and slice pineapple into 1/2 inch slices.
    Put on a large rimmed baking sheet.  Slice onion into 1/4 inch slices and place on baking sheet.  Cut tops off peppers and remove seeds.
    Cut into quarters and add to baking sheet.
    Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
    Let cool to room temperature then chop roasted ingredients.
    Add lime juice and zest and add salt and pepper to taste.

    Roasted Pineapple Salsa

    Ingredients

    • 1 pineapple
    • 1/2 large red onion
    • 1 red bell pepper
    • 1 jalapeno pepper, optional, or 1/2 green bell pepper
    • 3-4 T lime juice (from about 2 limes)
    • zest of 1 lime
    • 1/2 cup chopped cilantro
    • salt and pepper to taste
    • Put broiler on to start heating, with the oven rack about 8 inches from heat.
    • Skin, core, and slice pineapple into 1/2 inch slices.
    • Put on a large rimmed baking sheet. Slice onion into 1/4 inch slices and place on baking sheet. Cut tops off peppers and remove seeds.
    • Cut into quarters and add to baking sheet.
    • Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
    • Let cool to room temperature then chop roasted ingredients.
    • Add lime juice and zest and add salt and pepper to taste.

    Instructions

  • 1 pineapple
  • 1/2 large red onion
  • 1 red bell pepper
  • 1 jalapeno pepper, optional, or 1/2 green bell pepper
  • 3-4 T lime juice (from about 2 limes)
  • zest of 1 lime
  • 1/2 cup chopped cilantro
  • salt and pepper to taste
  • Put broiler on to start heating, with the oven rack about 8 inches from heat.
  • Skin, core, and slice pineapple into 1/2 inch slices.
  • Put on a large rimmed baking sheet. Slice onion into 1/4 inch slices and place on baking sheet. Cut tops off peppers and remove seeds.
  • Cut into quarters and add to baking sheet.
  • Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
  • Let cool to room temperature then chop roasted ingredients.
  • Add lime juice and zest and add salt and pepper to taste.
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    Cauliflower Bean Dip with Roasted Garlic


    My hubby isn’t the biggest fan of cauliflower or beans… or the smallest for that matter. 🙂
    So imagine my surprise when he kept eating this even AFTER I told him the main ingredient!  I think this is a great alternative to more unhealthy dips and snacks and if I can get my hubby to eat cauliflower dip… trust me, it’s good 😉

    CAULIFLOWER BEAN DIP with ROASTED GARLIC
    1 medium head cauliflower, cut in florets
    3 T olive oil
    salt and pepper
    1 1/2 cups white beans (I cook dried beans in batches and freeze for later use) or 15.5 oz can cannellini beans, drained and rinsed
    1 tsp lemon zest
    1 T lemon juice
    1/4 cup roasted garlic paste

    Spread cauliflower on a baking sheet and toss with 2 tablespoons of the olive oil.  Sprinkle with salt and pepper and roast until tender, about 25 minutes.
    Combine the cauliflower, with 1/4 cup water and remaining ingredients in a food processor  (or blender if you don’t have one) and process until smooth.  Taste and season with additional salt and pepper if needed.
    Store in the fridge in an airtight container for up to 3 days.
    Serve with crackers or veggies for dipping, or use as a sandwich spread.

    Recipe altered from Everyday Food

    Roasted Salsas

    While I love a simple Pico de Gallo , I have recently discover what roasted salsas can do to simple tacos or other Mexican dishes.  They add a great layer of flavor you just don’t get otherwise, and are my new favorite things to serve with Mexican food.  Wether we’re having tacos, enchiladas, or even just for dips, I love em.  And they’re simple enough I can make both in no time.

     

    ROASTED SALSA VERDE
    5 to 6 tomatillos, about 1/2 lb
    1/2 to 1 jalapeno (depending on how much heat you want)
    3 cloves garlic, crushed
    1/2 cup cilantro
    1 T lime juice
    salt, to taste


    Adjust oven rack to about 6 inches from heating element and heat broiler.
    Peel husks off tomatillos and rinse off.  (It’s normal for them to have a little sticky residue.)
    Cut in half, then put cut side down on a large baking sheet.  Remove seeds from jalapeno and place on baking sheet along with garlic.
    Broil for 5-7 minutes or until well charred.  Let cool for a few minutes.

    Put everything into the bowl of a food processor (you could also use a blender if you don’t have a food processor), and pulse a few times until chopped up.  Add lime juice, cilantro, and salt.  Pulse again until well mixed.  Taste and adjust salt if needed.

    ROASTED RED SALSA

    3 tomatoes, about 1 1/2 lbs
    4 cloves garlic, crushed
    1/2 cup chopped white onion
    1/2 to 1 jalapeno, seeded and cut in quarters
    drizzle olive oil
    1/2 cup cilantro leaves
    2-4 T lime juice
    salt to taste

    Quarter tomatoes, and place on a large baking sheet, along with onion, garlic, and jalapeno.  Drizzle with oil and toss to coat.
    Broil for 15 minutes, stirring halfway through.  Set aside to cool briefly.

    Put everything in the bowl of a food processor (or blender) and pulse to chop.  Add cilantro, lime juice, and salt and pulse again until well combined.

    Guacamole


    My hubby hates avocados.  And you know what?  That’s just fine.  More for me. : )
    A few friends have asked for this recipe, and I realized that while this is super simple- it really is the simplest of things people want to make well.  Because that’s what we eat 99% of the time, if not more.
    I serve this as an appetizer with salsa and tortilla chips, or with tacos, or you can even spread it on sandwiches.

    GUACAMOLE
    avocados, mashed
    lime juice, a drizzle for each avocado
    garlic salt, to taste
    salsa (I always make my homemade), I add 1-2 T per avocado

    Mix everything together, serve immediately.

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