Mango Guacamole

If you are the guacamole fan that I am, then you MUST get the book, Guac Off! by Nathan Myers.  Chock full of interesting guac-related history and information, plus a plethora of delicious recipes, this will keep you busy (and your guac-loving friends happy) for ages.  I have always contended that guacamole could be served at every meal, and this book has proven me right with a recipe for breakfast guacamole that includes hardboiled eggs and bacon!  There are also salsa recipes, and recipes for drinks to serve right alongside (unless of course, you’re having it for breakfast!).

One of my favorite recipes from the book, thus far, is the Mango Guacamole.  I love both mangos and avocados, so was curious about this one.  It sounds a bit unusual, but the flavors blend beautifully and will have you coming back for more.  As the author says, “Putting them together should be X-rated.” Yep, it’s that delicious.  I substituted Melissa’s Fire Roasted Sweet Red Bell Peppers for the chopped red pepper because I love them, eliminated the jicama, and added some heat with a few drops of hot sauce.

Mango Guac

2 large avocados diced, about 2 cups

1 large mango, peeled, seeded, and cut into ½” cubes (about ½ cup)

Juice of 2 limes (about ¼ cup)

11/2 cup chopped red bell pepper

2 teaspoons finely chopped cilantro

1/4 cup diced jicama

½ teaspoon ground cumin

Salt

Pepper

Tortilla chips

In a medium bowl (or molcajete) combine the avocados, mango, and lime juice with a large fork.  Mash together to form a chunky mixture.  Stir in the bell pepper, cilantro, jicama, and cumin.  Season to taste with salt and pepper.  Serve immediately with tortilla chips.  

Makes about 2-1/2 cups.

This post is linked to:

Full Plate Thursday

Foodie Friday

Mexican Plate

It was with enormous pleasure that I finally cracked the seal on my 3D Clue game for game night, pairing the playing fun with a pitcher of margaritas, and a tasty, family favorite snack of Mexican Plate.

This was one of the first recipes I acquired when I started living on my own, and it has never failed to please.  My son liked it so much that he requested it year after year on his birthday.  I think the fact that I craved Mexican food the entire time I carried him may have something to do with this, but any excuse to make it is always fine with me.

It makes a beautiful presentation and, if you use round Tostitos tortilla chips, can place them around the side of the pie plate, overlapping as you go, and your dish will look like a giant sunflower.  I used my red, fluted edge ceramic pie plate, so served them on the side.

Mexican Plate

1 package taco seasoning (use your favorite brand)

1 can refried beans (again, your choice)

1 medium onion, chopped

1 lb. ground chuck

Salt and pepper

1 teaspoon cumin

1 teaspoon chili powder

Taco sauce

½ - 1 lb. sharp cheddar cheese, grated

4 scallions, diced

Black olives, thinly sliced

Avocado Dip (fresh or frozen, thawed)

Sour cream

Chopped tomatoes

Preheat oven to 350°F.  Combine taco seasoning, refried beans, and onion in a medium bowl and mix well.  Spread over the bottom and around the sides of an ovenproof plate or pie pan.  In large skillet, brown ground beef; season with salt, pepper, cumin, and chili powder.  Remove mixture to large plate covered with 2-3 paper towels and allow draining.  

Spread drained, seasoned beef mixture evenly over beans, covering bottom of dish.  Spoon taco sauce sparingly over meat.  Top this layer with shredded cheddar.  Top with scallions and thinly sliced black olives (using more or less to your taste).  Bake for 20 minutes until cheese is melted and mixture is hot.  Remove from oven and mound avocado dip in the center, topping it with a dollop of sour cream.  Garnish with tomatoes and serve with chips.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

It's Chili Night!

Yesterday I told you about the sectional tray that my husband bought and how it inspired a number of us in different ways.  We used it for the first time during a Mizzou basketball game where I served chili, salad, crusty rolls, and used this tray for toppings.  Everyone loved it.  The choices were vast, giving many of the diners pause.  It also yielded some wildly colorful and creative renditions of chili.  The combinations are endless, and you can be as colorful as you like.  Had I the room I'd have included chopped red peppers, black olives, and jalapenos.

Come back tomorrow for the recipe that I used to make a delicious Crockpot chili.  I’ll bet this recipe contains one step that you’ve never tried before.

This post is linked to:

Mosaic Monday
Metamorphosis Monday

Totally Tasty Tuesdays

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party

Cast Party Wednesday

Show Me What Ya Got