fresh, easy homemade guacamole

08/17/2012 by · 1 Comment

I am a huge guacamole fan.

Unfortunately the husband is not.

He won’t touch an avocado with a ten-foot pole. Which means I usually have to make and eat my own guacamole all by myself. (I know… poor me, right?!)

Well, I found an easier way to get my fix and I am loving this arrangement:

Whenever Andrew makes his amazing Fresh Pico de Gallo Salsa, I steal some and make myself a super quick, delicious guacamole.

Two amazing treats with one burst of work (mostly done by the husband!)… works for me, especially in these crazy new-baby days.

You could also use any great store-bought fresh salsa to make this quick recipe. But the homemade salsa really makes this extra special!

fresh, easy homemade guacamole

Ingredients

Directions

In a medium bowl, scoop out the avocado flesh and mash it all up as chunky or smooth as you'd like.

Gently stir in the salsa and lime juice, both to taste. Season with salt & pepper and serve!

(Guacamole tip: If you are not going to serve this for a few hours, save the avocado pit and place it back in the guacamole before covering. The pit will help keep the guacamole from turning brown!)

http://sweetannas.com/2012/08/fresh-easy-homemade-guacamole.html

Filed Under: recipes, recipes - appetizers, recipes - snacks ·

homemade pico de gallo salsa (aka Andrew salsa!)

08/15/2012 by · Leave a Comment

Adding to the list of Things Andrew Makes Better Than Me is this salsa.

It’s not that I couldn’t make this as well as him if I wanted to, it’s just that I’m generally too lazy.

As in, when I make salsa, all these ingredients go straight into the food processor to get chopped up quickly and easily.

But no, it doesn’t taste quite as good as this way. Still good, but not the perfection that Andrew’s salsa is. :o)

I know this seems like quite a large batch, but trust me… it won’t go to waste!

And now I’m curious: Do you prefer your salsa chunky like this (pico de gallo style) or more blended up?

Homemade Pico De Gallo Salsa (aka Andrew Salsa!) Recipe

Ingredients:
12 roma tomatoes
1/2 large red onion, finely chopped
1 bunch green onions, whites and light greens chopped
3-4 cloves garlic, finely chopped
2 large limes, juiced
2-3 jalapeños, finely chopped - with or without seeds, to taste
fresh cilantro, chopped
salt & pepper, to taste (we use about 1/2-1 tablespoon salt + 1 teaspoon pepper)

Directions:
Cut the tomatoes in half and gently scoop out the seeds and juice and discard; Dice the rest.

In a large bowl, gently stir together the diced tomatoes and the rest of the ingredients. Taste for spice and seasoning, adjust where necessary, and enjoy with chips!

This salsa keeps well for a day or two… and actually tastes best on the second day, so feel free to make it ahead!

Filed Under: recipes, recipes - appetizers, recipes - make ahead, recipes - side dishes, recipes - snacks ·

easy pepperoni pizza puffs

09/24/2011 by · Leave a Comment

I have been pinning this recipe for months now. (You know how you pin something and then a few days later you pin it again, forgetting that you pinned it already? Oh, that’s just me?!?)

I finally decided it was time, and I am so glad I did!

All the perfection of pepperoni pizza, in a cute fluffy little bite. How could this not be great?!

Easy Pepperoni Pizza Puffs Recipe
adapted from Everyday with Rachel Ray

Ingredients:
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 tablespoon dried oregano
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2-1 teaspoon crushed red pepper flakes
1 1/2 cups milk
2 large eggs, lightly beaten
2 cups shredded mozzarella
1/2 cup grated parmesan
3 cups chopped pepperoni
pizza sauce & ranch dressing for dipping

Directions:
Preheat the oven to 375ºF. Grease 2 24-cup mini-muffin pans.

In a large bowl, whisk together the flour, baking powder, and spices. Whisk in the milk and eggs until combined.

Stir in the cheeses and pepperoni and let sit for 10 minutes.

Divide the batter equally into the muffin tins, filling each about 3/4 full. Bake for 20-25 minutes, until they are puffed and golden.

These puffs freeze and reheat wonderfully! Freeze them in a single layer on a baking sheet until frozen. Transfer to a freezer-safe ziploc bag and store in the freezer. To reheat: Place on a cookie sheet and bake in a preheated 350ºF oven for 8-10 minutes, until heated through.

Serve with warm pizza sauce and/or ranch dressing for dipping!

Filed Under: recipes, recipes - appetizers, recipes - dinner, recipes - kids, recipes - make ahead, recipes - toddler ·
« Older Posts
Newer Posts »