Go-To Guacamole

There are few things better than a bowl of great guacamole. It seems like an unwritten rule of life that almost everyone loves guacamole. We love it so much that we’re willing to pay $2 to add a tiny dollop of it to a burrito bowl at Chipotle. I’ve also never seen anyone complain when someone orders it as an appetizer. Since it turns brown if not eaten, we justify eating ridiculous quantities because “it will go bad if it’s not eaten now.”  I personally judge Mexican restaurants based on two things: 1) margaritas 2) guacamole. If they pass with both of those, I really couldn’t care less about the rest of the food. I’m a happy camper.


Guacamole is easy to make, but it’s also easy to add too much of one ingredient and accidentally ruin the entire batch. It then becomes a desperate attempt to even out the flavors, and this almost always backfires because unless you have spare avocados you’re probably out of luck (and the avocados from the store are never ripe right away). This is my go-to guacamole recipe. It’s based on Alton Brown’s guacamole, which has a five star rating and 634 reviews. Let’s take a second to think about that. More than 630 people of all culinary backgrounds have made this guacamole and it still has a five star rating?! That’s rare. It makes perfect sense when you try it, though, because it’s amazing. It has the perfect amount of everything, and then a few random additions like cayenne pepper.


I always adapt his recipe slightly, omitting the cumin, using an entire jalapeno (be sure to completely seed it), and bumping the cilantro up to two tablespoons. If I have an extra lime or a lemon I also squeeze a bit more lemon or lime juice on top before serving. Alton Brown also recommends leaving it out for an hour before serving. While I’m sure this does help the flavor, if you’re in a pinch for time I guarantee no one will complain about eating it before an hour has passed.


Enjoy!

Go-To Guacamole
Recipe based on Alton Brown’s Guacamole
 
Ingredients

3 Ripe Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon cayenne
1/2 medium red onion, diced
1 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
2 tablespoons chopped cilantro
1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and almost all of the lime juice, leaving about one tablespoon for use later in the recipe. Mash together gently with a fork until lime juice is integrated into the avocados. Next, add the salt and cayenne pepper, mash together until mixed. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add the rest of the lime juice*. Let sit at room temperature for 1 hour and then serve. If you run out of time, go ahead and eat it before the hour. It’ll still be delicious!

*A lot of people may know this, but a really great way to juice a lime if you don’t have a citrus juicer is to use a fork. Simply press the fork inside the center of a lime half and squeeze while moving the fork from side to side. Easy peasy. 

Grilled Chicken Tenders

A moist and tender chicken tender. For all the kids or the kid in you.
Do you have one of “those” kids? You know, the one who won’t eat what you cook and you end up doing something separate and almost always unhealthy. This is the solution. Minimal work, time and guaranteed to calm that 3 year old dinner monster. You have steak, they have healthy chicken tenders.

Start with chicken tenders, wash, dry and trim. Coat with a little olive oil. Then some salt, pepper and garlic powder to taste. Put over medium heat for 4-5 minutes flip once and your done in another 4-5 minutes. Make that about 12 minutes.  Give them a little sauce to dip like some ranch dressing or BBQ and they will be in kiddy heaven.

Rating
A 4 for adult but a 5 for little ones.
Notes: Lots of dipping sauces are out there. Most require more work then the grill. You can also season with a rub or spice of your choice. If you have a good one, put it in the comments. To make BBQ tenders, brush with sauce the last 2-3 minutes of cooking.

Preheat grill to surface temperature of about 450 which is medium high on most gas grills and medium on a hot gas grill. Clean and oil the grill surface well.

Wash, pat dry 6 (or as many as you need) chicken tenders.

Trim the tendon as much as is easy.

In a mixing bowl, mix tenders with 1 T olive oil and 3/4 tsp of 7:2:2 (or 1/2 t of kosher salt, 1/4 tsp pepper and 1/4 t granular garlic powder).

Place over direct heat. Grill until the chicken turns from a pink color to white along the edge (about 5 minutes). You will see the white
moving up the sides. Flip and grill another approximate 4-5 minutes until internal temperature is 165 degrees. Time will vary with size and thickness of the tender and your exact grill temperature.

 Dip away…

Grilled Chicken Tenders
by DrDan at 101 Cooking for Two May-31-2013

A moist and tender chicken tender. For all the kids or the kid in you.Start with chicken tenders, wash, dry and trim. Coat with a little olive oil. Then some salt, pepper and garlic powder to taste. Put over medium heat for 4-5 minutes flip once and your done in another 4-5 minutes. Make that about 12 minutes. You have steak, they have healthy chicken tenders. Give them a little sauce to dip like some ranch dressing or BBQ and they will be in kiddy heaven.
Ingredients
  • 6 (or as many as needed) chicken tenders
  • 1 T olive oil
  • 3/4 t 7:2:1 or 7:2:2 seasoning ( kosher salt/pepper/granular garlic))
Instructions
1) Preheat grill to surface temperature of about 450 which is medium high on most gas grills and medium on a hot gas grill. Clean and oil the grill surface well.2) Wash, pat dry 6 (or as many as you need) chicken tenders. Trim the tendon as much as is easy.3) In a mixing bowl, mix tenders with 1 T olive oil and 3/4 tsp of 7:2:2 (or 1/2 t of kosher salt, 1/4 tsp pepper and 1/4 t granular garlic powder). Or season any way you want.4) Place over direct heat. Grill until the chicken turns from a pink color to white along the edge (about 5 minutes). You will see the white moving up the sides. Flip and grill another approximate 4-5 minutes until internal temperature is 165 degrees. Time will vary with size and thickness of the tender and your exact grill temperature.
Details

Prep time: 2 mins Cook time: 10 mins Total time: 12 mins Yield: 6 tenders

Updated

May 31 2013

Dan Mikesell

Roasted Red Pepper Hummus

After a long weekend of eating whatever I wanted (which, if I let myself, isn’t usually healthy!), I am back on track with my healthy eating. This week I prepared some roasted red bell pepper hummus from scratch to eat as a snack with some fresh vegetables. Why do I love hummus? Because it is a healthy snack that actually satisfies your hunger! Hummus is extremely versatile, from the way it is prepared (oh, the possibilities!), to what you eat it with. One of my favorite flavors is roasted red pepper hummus. The Magic Bullet makes this appetizer super easy to make at home, and it will last you for days! I like to serve hummus with vegetables to keep things healthy, but it also goes well with flat bread, crackers, pita chips, or tortilla chips. What is your favorite way to eat hummus?

5.0 from 2 reviews
Roasted Red Pepper Hummus
 
Print
Prep time
25 mins
Cook time
5 mins
Total
30 mins
 
Type: Appetizer
Serves: 4
Ingredients
  • 1 large red bell pepper
  • ½ can (15 oz) garbanzo beans, rinsed and drained
  • 1 tbsp lemon juice
  • 2 tsp tahini
  • 1 tsp olive oil, divided
  • 1 small garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp pepper
  • Pinch of cayenne pepper (if you want it spicy!)
  • ¼ tsp paprika for garnish
Instructions
  1. Stand the red bell pepper up, stem pointing up, and slice the red bell pepper in half parallel to the cutting board. Place the bottom half in the fridge, and remove the stem and seeds from the top half. Slice the top half in two.
  2. Transfer to a toaster oven and broil for 5 minutes, turning each piece over halfway through.
  3. Transfer to a bowl and cover with a towel for 15 minutes.
  4. Remove the blackened skins, then add to a Magic Bullet cup fitted with a flat blade attachment.
  5. Pulse until well blended, then add the remaining ingredients, reserving ¼ tsp olive oil for topping.
  6. Alternate between blending and shaking up the cup until you have a smooth batch of hummus.
  7. Garnish with paprika and olive oil.
Makes 1 cup
    3.2.1753

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