Summertime Guacamole

All BBQs require guacamole. And cheese. Oh and maybe, French onion dip. Actually that's pretty much what I serve as appetizers for all occasions- solely because I love them all. Guacamole is a dip that is so easy but I feel like people are more apt to buy it ready made. Why people?! It's so simple and much better homemade. Trust me! 

This guac combines the three major summer staples-tomatoes, basil and corn. It's a really simple way to change up the standard guac- and the crunch from the corn is oh so good! Try this at your next BBQ! 

Summertime Guacamole

Fridge: 

1 1/2 tbs basil, minced 

1 tbs jalapeño, deseeded (more if you like it spicy 

1 tbs sour cream 

Counter:

2 ripe avocados, removed from skin, deseeded and roughly chopped (about 3-4 cups) 

1 small ripe tomato, finely minced (about 1/2 cup) 

1/2 small yellow onion, finely minced (about 1/3 cup) 

1 corn on the cob, cooked and cut off the cob (about 3/4 cup) 

Juice of 1 lime (about 1 1/2 tbs) 

1/2 tsp of garlic, minced 

Pantry: 

1 1/2 tsp salt 

Lil' fresh cracked pepper 

1/2 tsp hot sauce (optional) 

Tools:

Medium mixing bowl

Spoon or fork 

Measuring cups/spoons

Cutting board 

Chopping knife 

In the medium bowl I add corn, onions, garlic, tomatoes, basil, sour cream, jalapeño and hot sauce if you're using it. Mix it all up. I like to add my avocado, lime juice and salt n pepper last because I like my guacamole more on the chunky side than the purée side. Once you add the avocados, lime juice and seasonings you can use your fork or spoon to mash it up to your desired consistency. 

Serve it with salty tortilla chips and a delicious cerveza or cocktail on the side and you've got the perfect summertime appetizer! Enjoy! Xo

J

Pineapple Pecan Cheese Ball, what?!

I have this weird obsession with the 50s/60s food world. I think it's because most of my childhood memories came from events with food made by my grandmothers. Bring on the jello salads and casseroles!! I can totally wolf down a package of cream cheese and a jar of red pepper jelly on crackers. Seriously- I can- ask my sisters. So when I came across this recipe last week I was totally into it. I will say- it's not really healthy but it's dang good. Everything in moderation, right?? 

Plus I brought it to a BBQ on Sunday and everyone loved it! Easy to make and it pleases people- get on it. 

Pineapple Pecan Cheese Ball 

Fridge:

2 pkg cream cheese 8 oz, softened 

1/3 cup scallions minced

1/2 cup red peppers minced

Pantry: 

3/4 cup crushed pineapple, drained 

1/2 tsp Janes crazy salt

Few cracks of black pepper

1/4 cup pecans finely chopped,  plus 1 cup for covering the cheese ball 

Tools:

Mixing bowl

Wooden spoon 

Measuring cups/spoons 

Plastic wrap 

Mix everything except the extra 1 cup of pecans in the bowl. Combine well and roll into a bowl. Cover with plastic wrap and put into the fridge for at least an hour. 

Just before serving (or heading out to your party) roll in the 1 cup of finely chopped pecans and serve with some yummy crackers. I like club crackers. 

Remember- this is a party size recipe. Cut in half for a few friends. Enjoy!! Xo