Tuesday, May 18, 2010

Simply Guacamole

A lot of the things I cook/bake I take to work and share with my folks there. Occasionally, they make something and bring ME some and leave it on my desk. (I try not to arrive too early) Anyway, a couple of weeks ago, I found a container of homemade Guacamole on my desk. I refrigerated it during the day and then took it home. Later that night while watching the Mariner's (ugh!) on TV, I popped out the guac and some chips and along with my cold beer, snacked. God it was good guacamole.

So I then proceeded to try and make my own. I made three different versions based upon a variety of ingredients, and threw 2 out of the 3 away, because they weren't that good. I always thought Guacamole was easy!

Tried a 4th combination of ingredients, and here it is. This is some seriously good stuff. And might rival that left on my desk. Might I say, 'cause that was good stuff Aimee!

Give it a try. Make sure the avocado's are Haas (creamier) and ripe (soft).

Ingredients and Method:

2 ripe Haas avocados (Soft when gently squeezed)
1 1/2 Tablespoons lemon juice or lime juice, depends on your preference
a pinch or two of cayenne pepper
1/2 cup finely diced tomatoes
1/2 cup chopped cilantro
1 /4 teaspoon garlic powder
1 teaspoon taco seasoning
1 teaspoon ground black pepper
1/4 teaspoon cumin

1 tablespoon gorgonzola or bleu cheese
chopped green onions (green parts only)

In a large bowl, combine lemon/lime  juice, cayenne, taco seasoning, garlic salt, cumin, and pepper and toss well. Cut the avocados in half, remove the pits, slice the avocado into squares inside the skin  and remove with a spoon. 

Take half of one avocado and combine with cheese with a vertical blender until smooth. Add to bowl along with balance of avocado and tomatoes and mix well. Add cilantro and green onions and combine.

Chill for at least one hour for the flavors to blend before serving.

Wednesday, May 12, 2010

Peanut Butter and Chocolate Chip Cookies

I decided to make some cookies. I wanted peanut butter but I also wanted chocolate chips. So, I combined it into one recipe. These are peanut butter cookies with both peanut butter chips and chocolate chips. Came out pretty well I thought. Hope you like them.

Ingredients and Method:

1 1/2 cups flour
1 teaspoon baking powder
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup melted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup peanut butter (do not use natural)
3/4 cup peanut butter chips
3/4 cup chocolate chips

In a mixing bowl cream together the butter and sugars until fluffy. Add vanilla, beaten egg and peanut butter and mix well.

Add the flour and baking powder and salt and combine thoroughly.

Add peanut butter chips and chocolate chips and fold in gently.

Refrigerate dough in refrigerator for 20 minutes.

On a cookie sheet covered in parchment, or greased sheet, drop dough of about a tablespoon onto the sheet two inches apart.

Bake in a 350 degree oven for 10 - 12 minutes until just beginning to brown around the edge of the cookie. Remover, let cool on sheet for 10 minutes, remove to wire rack to cool completely. Repeat with balance of the dough.


Saturday, May 1, 2010

Avocado Pie

Yup, you read it correctly.  Avocado Pie. I know, your first thought is, will it taste like Guacamole?  No, it won't.  It is light, and creamy, and just absolutely delicious. I rarely, in my posts, advise anyone that a recipe is something they just HAVE to try. But I gotta break the rule, you gotta try this.

Adapted from Food Network Magazine Mar, 2010

Ingredients and Method:

5 T butter (melted)
1 1/2 cups graham cracker crumbs
1/4 cup sugar
salt (a pinch)

2 hass avocados (make CERTAIN they are ripe. They should feel soft when squeezed, not hard)
1 pkg cream cheese 8oz (room temperature)
1 14 oz can condensed milk
2 1/2 T lime juice
1 1/2 T lemon juice
salt (pinch)

In a small bowl, combine graham cracker crumbs, melted butter, sugar, and salt and mix well.

Press into a spring form pan or 9 inch pie pan along the bottom and up the sides a bit. Bake at 350 degrees for 10 minutes. Let cool.

Meanwhile, pierce the avocado with a knife  lengthwise to the pit and rotate around until skin is cut. Twist avocado in opposite directions to separate.  Remove pit and discard.

Inside the skin, slice the avocado in a cross-hatch pattern to make removal easier. Scrape avocado flesh into a mixing bowl with a spoon.

Beat the avocado until fully mashed.

Add the balance of ingredients to the avocado and beat until light and fluffy.

Empty contents of the bowl into the graham cracker crust. Cover with plastic wrap, allowing the wrap to cover the surface of the pie.

Chill for at least two hours before serving. This pie is best served within a day or two at most, as it will tend to turn brown from oxidation which is kinda unappealing, ya know?  

Serve slices with a dollop of whipped cream.