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

Edamame & Cilantro Hummus

I love hummus and I love edamame. Why not combine the two loves? This is great served with a crudite platter or even served on toast points. I like to add it to my veggie roll up sandwiches as well. It's very versatile and easy to throw together in the food processor. 

Edamame & Cilantro Hummus 

Frozen: 

8 oz shelled edamame, cooked and cooled

Fridge:

2 1/2 tbs cilantro, minced

Counter:

Juice 1/2 lemon, approx 1 1/2-2 tbs 

1 garlic clove, minced 

1/3 cup water 

Pantry:

1/2 tsp ras el hanout* 

3 1/2 tbs olive oil 

1/2 tsp salt

Few cracks of pepper 

1/2 tsp siracha (optional) 

Tools:

Food processor or blender

Cutting board

Chopping knife

Measuring cups/spoons

Add the cooled edamame, cilantro, garlic, salt, pepper, ras el hanout, lemon juice and water to the food processor. Turn on processor and then stream in the olive oil. Process until smooth. Taste and season to your preference. 

*ras el hanout is a Moroccan spice made up of multiple spices. It's accessible at most grocery stores. I bought mine at Stop & Shop made by McCormick Gourmet spices- and it says Moroccan seasoning, ras el hanout on the front.

Charlie loved it!! Enjoy it! Xo

National Guac Day: Corn & Pomegranate Guacamole

It was National Guacamole Day yesterday!! Olé!! Of course to honor one of my favorite dips (meals?) I had to make a delicious guacamole to inhale. This recipe adds corn and pomegranate seeds so it's a non-traditional recipe. But if you're opting for the typical guacamole- leave out the pomegranate seeds and corn and add in 3/4 cup of diced tomatoes. Easy switch! 

Corn & Pomegrante Guacamole 

Fridge:

1 cooked corn on the cob, kernels removed 

2/3 cup pomegranate seeds

2 tbs cilantro, minced 

Counter: 

4 avocados, deseeded and flesh cubed

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

1 garlic clove, super minced 

Juice of 1 lime

1 1/2 tsp jalapeño, deseeded and minced 

Pantry: 

1/4 tsp cumin powder 

1 tsp salt 

Tools:

Large bowl

Mixing spoon 

Cutting board

Chopping knife

Small bowl with hot water 

Strainer

Take the minced red onions and add to the small bowl of hot water. This is to take the bite out of the onion. Soak for a few minutes and then drain in the strainer. 

Add the avocado to the bowl and pour the lime juice over it. Mix well, trying not to turn the avocados to mush. I like to keep mine chunky. 

Add the onions, cilantro, corn, pomegranate, garlic, jalapeño, cumin and salt to the avocados. Mix well and serve with your favorite tortilla chips! This makes a good party size so cut in half if it's just for a couple people. 

Grab a corona with a lime and have yourself a fiesta!! 

 

Roasted Red Pepper and Scallion Dip

It's always nice to have a quick dip to throw together when a party appetizer is calling your name. This dip takes about 3 minutes of measuring time and quick rough chopping. And a minute of blending and you're done. It's tasty and also provides a great after school snack for the kiddies. Plus it helps me eat more veggies! 

Roasted Red Pepper and Scallion Dip

Fridge: 

4 oz cream cheese (low fat if you prefer)

1/2 cup plain Greek yogurt

4 tablespoons sour cream 

4 tablespoons of mayo

4 individual stalks of scallions- ends cut off and roughly chopped 

2 tablespoons of cilantro minced 

Counter:

Juice of 1/2 a lime 

1/2 garlic clove minced 

Pantry:

1 large roasted red pepper- about 3/4 to almost a cup if you're chopping and measuring. 

1/4 tsp of salt

1/4 tsp of hot sauce (optional)- I use siracha 

Tools:

Blender or food processor

Measuring cups/spoons

Cutting board

Chopping knife 

Toss all the ingredients into the blender and process until smooth. This can keep for up to 5 days in the fridge.

I like to serve mine with chilled zucchini and squash slices and whatever other vegetables I have lying around. If you're taking this to a party- it's best to keep the cut vegetables in iced water in a ziplock baggie to keep them crisp. 

This dip also works great with grilled chicken, in tacos, with fish sticks and really anything you want to dip things in- try it out and enjoy!! Xo