Guacamole

 Whenever we have guacamole, we usually buy those little seasoning packets and throw that in to some mashed avocados. Those days are now gone! I have really taken a liking to fresh guacamole, it really is SO much better. This recipe is worth every minute of prep work. It is creamy, fresh, flavorful and delicious! I'll never buy premade or packet guacomole again. This was such a big hit!

Guacamole
adapted from Sisters Cafe

4 ripe Haas avocados
3 Tbs squeezed lemon juice
8 dashes Cholula hot sauce, may use Tobasco
½ cup small-diced red onion
1 large garlic clove, minced
1½ tsp kosher salt
1 tsp ground black pepper
1 medium tomato, seeded, and small-diced (or more)

In a large bowl, combine lemon juice, Cholula, onion, garlic, salt, and pepper and toss well. Cut the avocados in half, remove the pits, and scoop the flesh out of the shells. Dice the avocados into pieces and mash slightly. I like my guac a little chunky so I left some chunks, but I mashed most of it. Add mashed guacamole into the bowl. Add the tomatoes. Mix well and taste for salt and pepper.

Linked up on Mandy's Recipe Box Tasty Tuesdays!

and

All the Small Stuff

Hot Corn Dip

Chips and dip are probably one of my favorite things ever! I saw this on Our Best Bites and I knew I was going to love it. Love it I did! We have made this a couple times this month. We can't seem to get enough of it. I keep telling myself it is good for me too, I mean it IS corn dip, with just a little mayo and cheese. :) I know you are all going to love it too. So next time you have a little party, or just want to sit down in front of a t.v. with a yummy snack, try this! It is spicy, creamy and divine!

Start with roasting frozen or fresh corn in a little butter for about 5 minutes. Add salt and  pepper. It will turn a golden brown if using fresh corn. After 5 minutes, transfer corn to large bowl, I forgot that step my first time making it, so just disregard :)

Then add the onions and red pepper. (Or you can add the red peppers later if you are using roasted red peppers from a jar, which I highly recommend doing!) Once the onions are wilted add the garlic, jalapenos and green onions. Give them a couple a minutes.

Pour everything into a large bowl.

Add the mayo, cayenne and half of the cheeses.

Pour into a 8x8 baking dish and top with remaining cheese.

Cook for 12-15 minutes at 350 degrees. Then dig in!

Hot Corn Dip
Adapted from Our Best Bites and Emeril Lagasse   

2 tablespoons butter 
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn) 
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1 roasted bell pepper from a jar *or 1/2 cup finely chopped red bell pepper
1/4 cup chopped green onions (green and white parts)
1 jalapeno minced *or 1/2 small canned and diced jalapenos 
2 teaspoons minced garlic
1/2 cup mayonnaise
4 oz. monterey jack or cheddar, shredded *I used colby jack and loved it 
4 oz. sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 12-15 minutes. Serve hot with tortilla chips or Fritos.


I see someone's little hands going in for a bite! :)