This makes a great snack while enjoying warm summer days on the deck with a cold brew….be it iced tea or a chilled wine. Easy and not expensive to make.
- 4 ripe avocados
- 1/4 cup minced red onion
- 1 tbsp. jalapeno pepper
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil, divided
- 2 garlic cloves, peeled and minced, divided
- pinch of salt and pepper
- 1 plum tomato, diced
- 2 tbsp. minced fresh coriander
Pit and peel the avocados, cut in neat cubes. In a bowl, gently toss together the avocados, onion, jalapeno pepper, lime juice and half of the garlic, oil, salt and pepper.
Cover and refrigerate for 1-2 hours.
In a separate bowl, toss the diced tomato with the remaining garlic, oil, salt and pepper. Sprinkle the tomato over the guacamole but do not mix in.
Baked Chips
Preheat oven to 375 degrees. Brush 4-5 small tortilla with vegetable oil, cut each one in 12 wedges. Bake on a parchment lined baking sheet for about 10 minutes.
This will make 60 chips….better find more drinks…..
Shrimp Quesadillas
Another quickie lunch or appetizer to serve. It is easy and scrumptious so go for it…..
- 1 lb. medium shrimp, shelled, deveined
- 1 garlic clove, chopped
- salt and pepper
- 3 tbsp. melted butter
- 1/3 cup fresh coriander leaves
- 8 corn tortillas
- 1 cup black bean puree
- 1 tomato, seeds and diced
- 1/2 avocado, diced
- 1/4 red onion, finely chopped
- 1 bag of shredded nacho cheese
- 3 tbsp. salsa verde
- 1/4 cup sour cream (not light)
- 1 lime, quartered
Thread the shrimp on wooden skewers (soak the skewers first).
Place on a platter, season with salt and pepper and drizzle with melted butter. Sprinkle with the garlic and turn to coat both sides.
Preheat the barbecue.
Grill the shrimp for 45 seconds. Spread with bean puree, leaving a 1/2 inch border. Add the diced tomato, avocado and onion, then arrange the shrimp pieces over the top. Sprinkle with the cheese and cover with another tortilla. Press lightly.
Place on the grill and reduce heat to medium. Cook about 3 minutes on each side until lightly browned and the cheese has melted. Cut in half and serve with the salsa verde and sour cream.
Yummy….
Guacamole – My Way
As you know from previous recipes, I do not eat onions. Never have and I can’t see it happening any time soon BUT at the same time, I admit, if done this way or the way I make the butter sauce for my perogies, it is edible.
- 3 avocados, halves, pulp removed
- Juice of 1 lime
- pinch of salt
- pinch of cumin
- pinch of cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tbsp. chopped cilanro
- 1 clove garlic, minced
- 1 Roma tomato, seeded and chopped
Okay, toss the scooped out pulp of the avocado with the lime juice so they won’t turn brown and then strain the pulp. Save the juice.
Put the onions and garlic in a blender and puree. Add the remaining ingredients and blend until smooth.
You can put the guacamole in a bowl, add the chopped tomato, 1 tbsp. of the reserved lime juice and lightly stir. Cover and place in the refrigerator for about 1-2 hours before serving. This will allow the flavours to marry well.
Put out warmed taco chips, sour cream, melted cheese and the guacamole.
Cold beer anyone? Go Team Go.