Guacamole
Guacamole is one of my favorite dips, right behind Galliker's french onion chip dip. It's super easy to make and just has such a great, fresh flavor...and people tend to love it so it usually goes over well. This recipe is very traditional and honestly, I don't believe guacamole should ever be over complicated....don't mess with it! This entry is a two-parter. I made a big batch of guacamole to make homemade burrito bowls one night. So my next recipe will be the burrito bowls. I figured this guacamole recipe deserved it's own post...it's that dang good!
When beginning to write this entry, my mind started thinking, where did guacamole come from? Thank god for Google, I got a pretty quick answer that I thought was intriguing.
“When you’re eating guacamole, you’re eating history that dates back to the 1500s. The Aztec empire created this spread with the same exact ingredients that local restuarants use today. The Aztecs called this saucy spread “ahuaca-mulli” which translates to avocado-mixture or avocado-sauce. Pretty creative, eh? Of course, the secret didn’t stay with the Aztecs for long.
The Spaniards encountered the Aztec people and their ahuaca-mulli while exploring the New World and knew it would be a hit back home. Unfortunately, avocados are not native to Europe so there was a problem when trying to recreate the dish for friends and family when they returned to Spain. Over the course of time, guacamole has stayed in North and South America, while back in Europe the Spanish tried to duplicate the tasty treat with substitutions for the avocado. Of course nothing could live up to the guacamole they had in their travels.
The word guacamole is derived from Nahuatl, a language from Central Mexico. Years ago “waka’mole” and “huaka’mole” were were a few different ways to pronounce gucamole. Our society and fast-paced culture has even gone so far as to shorten this word with the abbreviation “guac” written on menus and featured on signs at local restaurants.
Guacamole has always been a table pleaser, as we can see. The Aztecs believed it to be a natural aphrodisiac and with more natural monosaturated fat and protein than other fruits available, it was vital to their diet. Avocados have almost 20 vitamins and minerals and have been found to help manage heart problems and cholesterol for some people.”
Guacamole
Prep time: 15m | Cook time: 0min | Total time: 15min | Yield: 3 cups
Ingredients
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- 2 rip Hass avocados
- 2 tsp lime juice
- 2 Tbsp cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1/2 jalapeno, including seeds, finely chopped
- 1/4 tsp kosher salt
Cooking Directions
- Cut the avocado in half and then remove the pit. Scoop the avocado flesh out and place in a medium bowl. Toss and coat with lime juice.
- Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved
- Fold in the remaining ingredients and mix well. Taste the guacamole and adjust seasoning if necessary.
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Wilmas Old Settler Beans
Settler Beans, Calico Beans, Cowboy Beans, Hobo Beans, Bean Beans the magical fruit the more you eat the more you....You get the idea...As much as I want to take credit for this recipe, I can't, it is one that my Mother gave to me that I imagine she acquired over the years. Who's Wilma? no idea...but boy can she make a mean batch of beans!
Now if you are looking for a healthy side dish, please just hit the back arrow in the top left corner (if you are using Chrome) because you have definitely made a wrong turn. This is one of the comfort foods that you make a huge batch of for a family get together, then everybody raves about them afterwards and ask for the recipe. My idea of the perfect venue for these beans is 4th of July, Memorial Day, or Tailgates.
Of course I wasn't doing any of those things, we had a baptism! Which is pretty much on the complete opposite side of the party spectrum for those events. But, hey, it was a family get together, the weather was beautiful, and we had a great little barbecue with family to celebrate the occasion. It's also worth noting that this recipe is EXTREMELY simple, makes a ton, and is just perfect for a party!
Wilmas Old Settler Beans
Prep time: 30m | Cook time: 3hrs+ | Total time: 3.5hrs+ | Yield: 8-12 servings
Ingredients
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- 1 lbs ground beef
- 1 lbs chopped bacon
- 2 small onion, diced
- 2 cans dark kidney beans, drained
- 2 cans pork and beans
- 2 cans butter beans, drained
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup ketchup
- 1 tsp dry mustard
- 1/4 cup molasses
Cooking Directions
- Add the diced bacon to a large saute pan over medium heat. Cook bacon until crisp. Remove bacon with slotted spoon, reserve bacon fat for another use. In the same pan, brown the ground beef and diced onion.
- Add all the ingredients to a slow cooker and stir to combine. Cook on low for at least 3 hours, stirring on oaccasion. Serve immediately or keep on warm.
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Roasted Salsa
I was really in the mood for salsa and I figured since tomorrow is the Super Bowl I would make a new salsa. What really makes this salsa special is the fact that most of the veggies area roasted and charred under a broiled given a very intense depth of flavor. I also added in some un-roasted vegetables to bring the salsa freshness and stability. This is definitely a fantastic recipe that has quite a bite to it...I would probably put it at the same heat level as the hot salsa at Chipotle.
So what do you have going on for the super bowl tomorrow? Are having a party? Are you going to a party? Are you making something special?? Let me know in the comments below! Me?? The wife and I are probably going to bunker down tomorrow since we are expecting quite the snow storm tomorrow. I will probably watch some of the game, but really once the Steelers are out of the mix, I pretty much move on to Hockey season (Lets go Pens!).
All I have to say is no pressure Tom Brady...If you win don't let it inflate your ego...if you lose don't let it deflate your spirit.....#deflategate #punintended
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