Garlic Shrimp Bake

I save a lot of shrimp recipes, but I realized I don’t often MAKE shrimp dishes.  Likely due to the cost of fresh shrimp, which can be pretty high.  I am not opposed to cooking with frozen shrimp, but it’s not my preference.  It’s just too watery, I hate thawing it, and they don’t quite live up to their fresher cousins.  Anyway, shrimp is something I really enjoy when I do get a chance to make it and this dish is no exception.

It has SO much flavor it’s unbelievable, especially considering how simple it really is.  Everything goes into one dish and gets thrown into the oven.  Of course you will want to make some bread to go along and sop up that amazing sauce in the bottom of the pan.  I also chose to whip up some orzo (which I flavored with a quick gremolata) because as usual my husband wouldn’t have called it dinner without some form of starch.  They all went very nicely together.

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The shrimp has such a freshness to it from the lemon, garlic and parsley.  Then you get that heat from the red pepper flakes that really kicks it up a notch, while still having a sweetness to it as well.  The tomatoes become little jewels that soak up that liquid in the bottom and they literally burst in your mouth.

Though the cost of shrimp often leaves me a bit shocked, I would gladly pay it a little more often to enjoy such fantastic dishes as this.  This dish would also be a great dinner party addition, perhaps justifying the cost even a bit more.  If that wasn’t enough to convince you, I would even go so far as to say it’s a pretty healthy dish, with most of the fat coming from the olive oil which is said to be good for you anyway.  So with those great excuses, you have no reason NOT to go out and pick up some nice shrimp and treat yourself to this dish!

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Garlic Shrimp Bake

Ingredients :

  • 1.25 lb shrimp, peeled and deveined (if you are making this for two as we did you could easily get away with a lb and not have such a crowded pan)
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 3 T. lemon juice (I actually just used the juice of one lemon and the zest as well)
  • 3 T. olive oil
  • splash of white wine (about 2 tablespoons or so)
  • 1/4 cup chopped tomatoes (I used one roma tomato)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. fresh parsley, chopped

Directions :

  1. Preheat oven to 375° F.
  2. Arrange all the ingredients except the parsley in an oven-safe skillet (cast iron works great for this).  Bake for 10 minutes, or until shrimp is done (depending on the size of shrimp you buy).
  3. Remove from oven, top with parsley and serve along side some bread or pasta.

Recipe from Nutritious Eats


Buffalo Chicken Waffle Fries

Just when I think there can’t possibly be another way to enjoy buffalo chicken I come across another!  And if you are a lover of all things buffalo chicken like me, you are NOT going to want to miss out on this one!  Pure genius is what this is.  All the goodness of buffalo chicken on a waffle fry, covered in cheese and drizzled with ranch and chives…. HECK YEAH!

Honestly these are fantastic as is, but my husband wanted me to mention that they may be even better if the fries had been a bit crispier.  Though I cooked the fries to a proper doneness before topping them with all the goodies they did get a bit soft again from the moisture of the chicken and having to sit there for a while as I photographed them.  I wasn’t bothered at all by the softness of the potato, but if you prefer a crispier fry just make sure you not only push the initial baking time as far as you can without burning them, and also serve them immediately for best results.

These are substantial enough to eat as a meal, perhaps with a side salad as we did.  I am going to say they are fairly low FODMAP as well minus the ranch (though I only used a little).  There may be some ingredients in the wing sauce that aren’t low FODMAP, I really didn’t look that far into it since I am being so casual with the diet right now, but I didn’t have any troubles after eating this meal so unless you are really sensitive to things I am sure it’s ok.  These are something you are going to want to make over and over again, and would be a great thing to serve at your football parties this fall!

I apologize in advance, the picture isn’t going to be much to look at…. by the time they were done I was hungry as was my husband and then in the middle of taking pictures I had a terrible hypoglycemic attack and I had to really rush through.  They may look like a mess on the plate, but they look better in person lol, and they taste WAY better than they look.


Buffalo Chicken Waffle Fries

Ingredients :

  • enough waffle fries to make a single layer on a sheet pan (I used probably 3/4 of a bag)
  • 1 cup roasted chicken, shredded (rotisserie chicken works great for this)
  • 1/2 cup Frank’s Wing Sauce
  • 2 T. butter
  • 1 handful grated cheddar cheese
  • 1 handful grated mozzarella cheese
  • ranch for drizzling (see note below)
  • chives

Directions :

  1. Preheat oven to 425 degrees (or according to the package of your waffle fries).
  2. Spread fries in a single layer on a sheet pan. Bake about 20 minutes, or as directed on the package.
  3. While fries are baking, add the hot sauce and butter to a medium skillet and cook over low heat until the butter has melted. Add the chicken and toss to coat. Taste and add more hot sauce if desired.
  4. When fries are finished baking, remove the pan from the oven and drop spoonfuls of the chicken over the fries. Top with both cheeses. Return to the oven for five minutes.
    Remove from the oven and drizzle with ranch dressing and sprinkle with chives. Serve immediately.

** Note : I use lite ranch, but it’s still pretty thick out of the bottle.  What I like to do is mix it with a bit of water to thin it out which not only makes it spread more easily and stretches it out, but it doesn’t lessen the flavor at all and saves you calories since you don’t need as much to cover everything.

Recipe from Buns In My Oven



Buffalo Fried Goat Cheese

I only need one word to describe these…. AMAZING!  I’ve been so good with my diet lately that I felt it was time to have a bit of indulgence to stay motivated.  I had come across these the other day while browsing recipes and knew I had to try them.  In our house we don’t often have goat cheese because my husband claims he is allergic…. though I am not sure if I believe him or if this is one of those allergies that comes around out of convenience for not wanting to eat a specific food.  I have only had it a handful of times, and always enjoyed it, but one time stands out in my mind as noteworthy and that was the time in Tahiti that I had it deep fried…. OMG!  I have to say these are as good if not better than those were with the addition of the buffalo sauce.  Each gorgeous ball is packed with perfect balance of tang, creaminess, crunch, and heat!

I have a pretty sketchy track record when it comes to breading and frying things…. more often than not I lose all my breading in the pan.  It usually ends up fine, at least as far as taste, but darn it if it doesn’t look terrible!  This is the most successful I have ever been with breading and it was so easy.  I think the cheese is the perfect soft/sticky for the breading to stick, and by double breading it allowed for a nice thick coating.  Because you are frying soft cheese I would recommend getting your oil fairly hot before you start since this is not something you want to cook for very long or you will get cheese escaping out the sides.  I went with medium-high heat, and once I put them in (working with only three at a time so I could really watch them closely) I only needed to fry them for maybe a minute total before they were nice and brown.  I just carefully rolled them around with a slotted spoon so that they cooked evenly and avoided spilling out the sides from staying on one side too long.  My advice is just to watch very closely.  Another bit of advice…. the original recipe which I halved called for me to use a cup of panko crumbs for my breading and I probably used less than half of that which then leaves the rest wasted.  I understand wanting enough to be able to roll them around in, but if you would prefer not to waste so much start with half of it and see how much you can coat before adding the rest to your dish.

These would be a fantastic appetizer to serve for any party, but I am thinking especially for the superbowl.  They really are easy to make, and once you get them all prepped, cook in very little time at all.  I think a fresh veggie tray with ranch would be the perfect accompanying appetizer for these, and with that you also have the perfect vegetarian spread as long as they are ok with the eggs anyway.

Buffalo Fried Goat Cheese

Makes : about 12                        Time to make : 15 minutes

Ingredients :

  • 4 oz. log of soft goat cheese
  • 2 eggs, slightly beaten
  • 2 cups panko breadcrumbs (see note above)
  • 3 cups vegetable oil, for frying (I didn’t measure, but just put about a half inch in the bottom of my skillet and I used canola oil)
  • 1/2 cup Frank’s Red Hot Wings sauce

Directions :

  1. Cut off 1/2 inch slices from your goat cheese log and roll them into balls. 
  2. Roll cheese ball into egg mixture, taking care to evenly coat the entire thing before then rolling into a dish of the panko very gently pressing into the crumbs to help them stick.  Roll in egg mixture again carefully and then into the crumbs a second time.  Repeat with all the cheese balls before you start frying.
  3. Heat oil over medium heat, and test before you start frying your cheese balls by dropping in a piece of breading.  It should float and bubble.  Carefully drop a few balls into the pan and gently roll them around with a spoon for a short time (maybe a minute or so depending on how hot your oil was) until they are a nice even golden brown.  Read above for a more detailed tip on this.
  4. Remove to a plate lined with a paper towel to absorb the extra oil.
  5. Toss your fried cheese balls in the wings sauce gently and serve warm on a bed of greens.

Recipe from a Bitter Sweet Wife


Italian Chicken Cups

For those out in cyber space following this blog, THANK YOU!  I know I have been a terrible blogger this past year…. well let’s face it, a non-existent one would better describe me…. but I really hope I will find more time this year now that things are more settled here.  We moved a couple times, and life just got busy, but now we are in our new home and I am getting used to our new schedules and finding more time to do the things I love.  Anyway, I guess I haven’t done too bad, considering this year I still had close to 10 thousand views on this blog even though I only made one post lol.  Not bad at all.  Let’s see how many I can get this year.

So for my first post in a very long time… I give you Italian Chicken Cups.  Nothing really complicated to make, but this is one of my own recipes, and I have to admit it’s a great one!  There is so much flavor packed into these adorable little bundles that you won’t believe how easy they are to prepare.  And the presentation is perfect for a dinner party with friends.  I make them as a main course, but I have had suggestions from people that have tried them that they might also do well as an appetizer.

Notes:  I have used various different kinds of biscuits for these, but I prefer the Grands ones by pilsbury.  There are 8 in a package and they are nice, big, and fluffy.  When I make the chicken I just season with salt and pepper, and a bit of Italian seasoning before grilling up on a counter top grill.

Italian Chicken Cups

serves 4-8             time to make : 25-30 minutes

Ingredients :

  • 1  large chicken breast, cooked (see note above)
  • 1 roll of refrigerated biscuits (see note above)
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup artichoke hearts, diced
  • 2-3 T. roma tomatoes, diced
  • 1/2 cup zesty Italian dressing
  • zest of 1 lemon
  • juice of half a lemon
  • 1 T. fresh parsley, minced
  • 2-3 T. shredded parmesan

Directions :

  1. Preheat oven to 350 degrees F. and lightly spray 8 of your 12 muffin cups.
  2. Cut up chicken into small pieces, and combine with olives, artichokes, tomatoes, dressing, lemon zest, lemon juice, and parsley in a medium bowl.  Set aside.
  3. Using your hands stretch the biscuit out, keeping their circular shape until they are about twice the size.  Press into the prepared muffin pan allowing them to cup up out of the top and form a cup.
  4. Spoon filling into cups and bake according to package directions for your biscuits.  Using the Pilsbury Grands it is about 15 minutes I find in my oven.  In the last 5 minutes add the cheese to the tops if you want it to get melty, otherwise you can add it at the end.



Day 117 : Southwest Bean and Salsa Dip

Jeff surprised me by bringing home dinner tonight so I had to come up with last minute plans for a recipe.  I had a few things left over from various recipes this week, and some I had planned to use in a different recipe which might get pushed back for now, so I decided to do a quick search for something to use up some of them.  I found a similar recipe to the one I will share tonight listed as a Weight Watchers snack and decided to give it a try but didn’t have very high hopes for it honestly since I am not typically a chunky dip kind of person and the thought of a bean dip that wasn’t smooth had me worried.

However, I think this might just be one of, if not THE best salsa/bean type dips I have ever had!  Yes, it’s so simple, but the flavor is so great!  I actually really like the beans and corn in this too, and the fact that this is something you could eat on weight watchers is just the gravy!  I plan to make this many times again and if I get the chance to host a Mexican themed dinner party this is DEFINITELY going to be on the menu for an appetizer!

The recipe I was inspired by said to allow the flavors to marry for a few hours before eating it, but we didn’t have the time to do this tonight.  I can imagine it would only get better with time though.  I did find it to have a bit of heat, but not in a bad way.  For me it was just the right amount.

Southwest Bean and Salsa Dip

Serves : 3-4                         Time to make : 5 minutes

Ingredients :

  • 1/2 can (15 oz) black beans, drained and rinsed
  • 1/2 can (11 oz) corn niblets, drained
  • 1 can rotel tomatoes with chilis, drained
  • 1/2 cup chunky salsa (I used mild)
  • 1/4 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. salt
  • 2 T. fresh cilantro, chopped
  • chips for dipping

Directions :

  1. Combine all ingredients in a bowl, stir to mix.  Cover and chill for a couple of hours if you have the time before serving.

Day 99 : Heavenly Filled Strawberries

Though not one for strawberry flavoring, I do enjoy fresh strawberries, whether dipped in chocolate, on a shortcake, or even filled like we did tonight.  It’s such an easy method, and looks great on a plate for a party appetizer or dessert.  The recipe I followed actually called for cream cheese, but I used marscapone because I like it better.

I made it with the listed amounts, and ended up with quite a bit of left over filling.  I either didn’t stuff them as well as I could or the measurements were a bit generous.  Either way is fine because the filling will go great on plenty of other things but you might want to take note if you would rather not have so much left over to possibly decrease it a bit.


Heavenly Filled Strawberries

Serves : 4                    Time to make : 10 minutes

Ingredients :

  • 1 lb fresh strawberries, cleaned and hulled
  • 11 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 tsp. almond extract
  • chocolate for shaving

Directions :

  1. Prepare your strawberries by cutting a deep x into them starting at the tip, but be careful not to go too far so they stay together as one piece.
  2. In a mixing bowl beat together the cream cheese, powdered sugar, and almond extract until creamy.
  3. Carefully pipe or spoon into the strawberries.
  4. Top with shaved chocolate


Day 97 : Cupcake Poppers

These are another “simple” treat, and one my 4 year old went NUTS for.  I will admit, they are a HASSLE, and I wanted to quit many times before I was done… but the fact that he went on and on about them for a good half hour or more saying they were the best dessert ever and how they were so beautiful made it worth the trouble.

You can use liquid food coloring for these, but I suggest the gel colors because you will get more vibrant colors.  A 7 oz. container of the marshmallow creme is about the right amount so just use that.  As for the bottoms of the cupcakes, I threw them into a dish and sort of carefully broke them up to make a crumble of the various colors of cake and threw a bit of the frosting on top… then the boys dug in with their spoons lol.

I was in a bit of a hurry tonight, so mine don’t look really great.  That and I had to use a silicon mini muffin pan which I HATE because everything always ends up sticking to it…. but with a bit more time and patience these really look do adorable and would be the perfect treat for a birthday party, or baby shower.


Cupcake Poppers

Serve : about 30 Poppers          Time to make : 72 minutes or so

Ingredients :

  • 1 box of white cake (betty crocker’s super moist)
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 1/4 cup water
  • 1 tsp. vanilla
  • food colors…. gel or liquids (5 colors)
  • 1 1/2 cup marshmallow creme
  • 3/4 cup butter, softened
  • 1 1/4 cup powder sugar

Directions :

  1. Mix cake batter according to package directions.  Divide into 5 separate bowls.
  2. Mix in your color to the vibrancy you want.
  3. Spoon by the Tablespoon into greased mini muffin cups and bake at 350 for 10-12 minutes until a toothpick in center comes out clean.
  4. Allow to cool for 5 minutes before moving to a wire rack to cool completely.
  5. To make frosting beat marshmallow creme and butter until creamy, then mix in the powder sugar until nice and creamy like frosting.
  6. Cut the bottoms off the cupcakes and pipe a bit of frosting between two tops and gently press together.  Use bottoms somewhere else.


Day 88 : Lobster Pizza

Or in this case… Crab Pizza.  If you have ever been to Red Lobster and gone crazy over their Lobster Pizza appetizer this recipe is for you!  It’s a fairly good imitation of Red Lobster’s version and surprisingly simple to make!  I used imitation crab meat because it’s just easier, and of course cheaper.

An added bonus about this recipe is that it is fairly low fat/calorie if altered just a bit.  The first time I made this I used a wheat tortilla, reduced fat cheeses, and a reduced fat butter.  At the time I was on weight watchers, and Jeff and I each ate half a pizza for only a few points.  Today I went full fat, and ate the whole thing lol.  Using the tortilla shells as the crust makes it the perfect size for one person to have as a meal, or a light appetizer for 2-4.

I cooked mine on a pizza stone that I pre-heated while the oven heated.  I find that this works best to get the crisp crust without over-cooking the rest of the pizza, since over-cooked fish is not very appetizing.  Definitely don’t skip the salt and pepper on the bottom because that really makes it great, and the same with the fresh lemon squeezed on top at the end.

Lobster Pizza

Serves : 1-4           Time to make : 15 minutes

Ingredients :

  • 1 (10-inch) flour tortilla
  • 1 oz. Land O’ Lakes Roasted Garlic Butter Spread
  • 2 T. grated fresh parmesan cheese
  • 4 oz. roma tomatoes, diced (I used one large roma tomato)
  • 2 T. fresh basil, julienne style
  • 2 oz. lobster meat, diced
  • 1/2 cup cheese, italian blend shredded
  • lemon juice
  • course salt and pepper
  • cooking spray or oil

Directions :

  1. Preheat oven to 450 degrees.  I suggest also preheating your intended baking sheet/stone.
  2. Spread butter onto the tortilla, making sure to completely cover every inch.
  3. Sprinkle parmesan on next, and then the tomatoes, basil, and lobster.
  4. Top with the shredded cheese.
  5. Spray your baking sheet/stone with cooking spray or brush with a bit of oil.  Then sprinkle course salt and fresh ground pepper onto the sheet/stone.
  6. Place your assembled pizza on top of the salt and pepper and bake for 5 minutes or until crust is browned and crisp.
  7. Squeeze a bit of fresh lemon juice on top of the finished pizza to really make the flavors pop, and cut into slices.

Day 78 : Feta & Herb Dip with Crudites

Time to start throwing in some healthier recipes again after all the holidays and celebrations lately!  Tonight, after a busy day running errands, we decided to have a simple and light dinner.  Crudites (pronounced Crew-dee-tay) is an assortment of raw vegetables with either a vinaigrette or dipping sauce.  It’s often seen as an appetizer, but like we did tonight it makes a great light meal served with something like a rotisserie chicken.  Neither one of use are big fans of most cooked vegetables, so this is perfect for us.  Crudites are also great for parties and appeal to everyone from kids, to vegetarians, to dieters alike.  They are simple to put together and you can even take a bit of help and get pre-cut veggies from the store if you are pressed for time.  With a little bit of effort crudites can also be a great center piece to any table scape.  You can put them in a basket as I did tonight, or you can do a more of a bouquet type presentation.  With all the different colors it looks so beautiful, and FRESH!

Tonight I used a mixture of broccoli, cauliflower, baby carrots, snow peas, and radishes, but you can also use bell pepper strips, asparagus, celery, green onions, or whatever else you like.  The dip was very nice and I liked the tangy-ness of the feta paired with the freshness of the herbs.  The beans gave it a nice creamy consistency, and a boost of protein of course.  I might add some lemon zest next time, or a bit more of the parsley, but as with everything you can tweak to your tastes.  Just have fun with it!  Oh and the best part… it’s pretty guilt free I’d say!


Feta & Herb Dip with Crudites

Serves : makes 2 cups of dip                Time to make : 20 minutes

Ingredients :

  • 1 (15 oz.) can of white beans, rinsed and drained
  • 3/4 cup nonfat plain yogurt
  • 1/2 cup feta, crumbled
  • 1 T. lemon juice
  • 1 tsp. garlic salt
  • 1 tsp. pepper
  • 1/4 cup fresh parsley
  • 1/4 cup fresh dill
  • 1/4 cup fresh mint
  • 1/4 cup fresh chives
  • various raw vegetables, washed and cut up in pieces

Directions :

  1. Combine the beans, yogurt, feta, lemon juice, garlic salt, and pepper in a food processor until smooth.
  2. Add in the fresh herbs and pulse until well combined.
  3. Chill until ready to serve.


Day 36 : Buffalo Chicken Dip & Award Winning Chili

Are you ready for some football?!

Even though this post is likely going to go through after the game is over, and in our house it was just a quiet evening at home watching the game by ourselves I figured I would get in the spirit of things and choose some game day traditional foods for my blog.  What could be more synonymous with the Superbowl than Chili and Buffalo Chicken Wings?!

I am not a wings kind of gal, but have been wanting to try a buffalo chicken dip for quite some time now.  There are many versions out there, but this one sounded great to me and I am so glad I chose it.  I’d say it was PERFECT for us!  So creamy, the flavors are just right and not too spicy, and so simple to make!  I can easily see this one becoming my new go-to dip for gatherings.  The recipe suggested serving it with some toasted baguette slices, but I have a cut in my mouth and didn’t want to deal with the sharp crusty bread.  So along with my UN-toasted baquette slices I  chose to serve it with some fritos as suggested by reviewers and felt they were great with it also.  Myself, I think I prefer the baguette though.

Today I used low fat ranch, and would have also chosen to use low fat cream cheese if the store had not been completely sold out, and I feel that it didn’t take away from the flavor at all.  I also decided to make my life easier, and my dish load less (or rather Jeff’s dish load) by just putting it all in the crockpot from the start.  I let it cook on high for about an hour until all the cheeses were melted and then on low for another 50-60 minutes.  Then switch it over to warm and dish out as much as you want to at a time.  You might even want to have the recipe already typed out and copied onto cards to hand out because I guarantee you will be asked for this one by a lot of people!

Now for the chili….. I grew up eating chili soup, which is a brothy sort of chili with noodles and I love it.  The only “real” chili we ever had was from a can on occasion, which I also enjoy.  I have tried a couple of recipes myself since then, and though they were ok, I haven’t found one I love yet.  This recipe wears the title “Award Winning”, which upon reading the notes I realized was just from some guy’s work cook-off , but I decided to give it a shot anyway because the ingredients listed sounded good to me.  Mostly I was just excited to try out my new dutch oven lol.

I am sorry to say that I just thought it was ok as with all the rest…. however Jeff did give it 5 stars!  I think it must be me…. maybe I prefer a more mellow chili flavor or a sweeter flavor.  I will find one someday!  Anyway, it really was good, and did remind me a lot of the canned chili with some added heat from the jalapeno and spices.  The only change I made was to use half ground beef and half ground turkey per my husband’s request.  It sure made my house smell good anyway!

Buffalo Chicken Dip

Serves : 20           Time to make : 20 minutes (2 hours if done in crockpot)

Ingredients :

  • 2 (10 ounce) cans chicken
  • 2 (8 ounce) packets cream cheese
  • 3/4 cup hot sauce (I use Frank’s wing sauce)
  • 1 cup ranch dressing
  • 2 cups mild cheddar cheese
  • 2 loaves baguette

Directions :

  1. Drain chicken and put in a medium sauce pan.
  2. Add hot sauce and cook on medium until heated through.
  3. Add cream cheese and stir until blended through.
  4. Add ranch dressing and mix.
  5. Add 1 1/2 cups of cheddar cheese and heat for a few minutes longer until mixed and melted.
  6. Pour the dip into the crock pot and sprinkle the remaining cheese on top.  Set to warm.
  7. Serve on baguette that has been sliced and toasted.

*If you want to just use the crockpot throw it all in together and heat for one hour on high, then 1 more hour on low.  Switch to warm after that.

Award Winning Chili

Serves : 6                Time to make : 2 1/2 hours

Ingredients :

Toppings :

Directions :

  1. Cook ground meat with onions and peppers in a dutch oven.
  2. Drain excess grease and add tomatoes, seasonings and water.  Bring to a boil.
  3. Add beans, cover and simmer 1-2 hours.
  4. Serve with toppings.


Published in: on February 6, 2011 at 9:43 pm  Leave a Comment  
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Day 10 : Margarita Guacamole

If you’re anything like me, you’ve had some good guacamole and some very bad guacamole in your life.  The degree of variation out there is quite large, ranging from creamy very salty and processed versions to chunky or very bland versions.  I, myself, prefer the chunkier, fresher, more flavorful variety, of which this is definitely one!

The recipe comes from, and boasts that when making this for a party you will know everyone by the end of the night because they will have all approached you for the recipe….. that just may be true!  Definitely an adult party food, but I am sure you could leave out the alcohol or substitute in lime and orange juice to make it kid friendly as well.  I think it would be very fun to serve this for a Mexican themed dinner party perhaps and place one Margarita glass full between each couple or whatever.  I didn’t do it tonight, since it was an afterthought, but I bet it would look really cool to salt the rim of your glass as well or garnish with some extra cilantro in each glass.  Then you could put the chips in those cute little tin pails to go with each glass.

I made a couple of minor changes to the recipe based on things I had.  I used Lime Tequila which I really like for cooking purposes.  I also used part of a pablano pepper in place of the jalapeno and just guessed at the amount.  I halved the recipe with no problem, and ended up just using a full garlic clove because I love garlic, and 2 avocados rather than waste any.  I did accidentally pour a bit too much tequila…. but I am sure that only made it better lol.  Oh and I used course sea salt because I love little bursts of saltiness in my food!

Margarita Guacamole

Serves : 4                         Time to make : 15 minutes

Ingredients :

Directions :

  1. Combine avocado and lime juice, stirring to coat.
  2. Mash mixture with a fork (mixture will still be slightly lumpy).
  3. Add tequila and remaining ingredients, stirring until well blended.
  4. Serve with tortilla chips.


Thanks for checking in, and I hope you’ll stick around for whatever is next.

Published in: on January 11, 2011 at 9:30 pm  Comments (1)  
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