Guacamole by Fil

My hubby has nominated himself to be the "Official Family Guacamole Maker." He has been experimenting with many different combinations and amounts of ingredients and has found his favorite blend.



Here is the best combination we have found- remember everything on this list is optional if you don't like it (except the avocados)

Felipe's Guacamole
 
Ingredients
2 large Avocados (cut into little pieces)
1/2 to 1 Onion
2-3 cloves Garlic (minced)
sprinkle crushed Red Pepper
sprinkle Chili Powder
Salt (to taste)
Pepper (to taste)
1 small Tomato

Directions
Combine all ingredients in a bowl. If you like it chunky, just stir everything together. If you like it smooth, use the back of a fork to mash avocados. Enjoy with chips, tacos, enchiladas, salads, burritos etc!

How to Cut an Avocado

This all started when my sister made some guacamole when we were in college. I loved it so much I went to the store the next day to get some avocados when I realized I have no idea how to pick out a good avocado. So I called her at work and this is how the conversation went:

Chels - Thanks for calling Enterprise, this is Chelsea

Krys - How do I pick out an avocado

Chels - Squeeze it, it should be soft but not to soft. Make sure it is dark green, not light green

Krys - Thanks bye!

Chels - Bye.

I'm pretty sure the people in her office were SUPER confused! But, I ended up picking out some perfect avocados.

Continuing on with the story; I got home and realized how do I get the guacamole out? I chopped and slaughtered those avocados, two hours later I had my avocados ready for guacamole time. Since then I have learned:

1st:  Cut it in half the long way around. Twist the two halves apart.












2nd:  Hack your knife into the pit. Twist and it should come out, if your knife comes out hack harder!













3rd:  Make some slices in it, you can make long slices to go on a salad, or small slices each way to be mushed up into guacamole, or whatever you want! The possibilities are endless!

4th:  Run a spoon along the inside of the skin. It should come out nicely.




---OR---

5th: Fold the skin in half and squeeze all the yummy avocado out. If you don't care what the pieces look like this is the easiest and takes less dishes!


Enjoy with some yummy food!

7 Layer Dip (sort of)

Yummy 7 layer bean dip! OK, so maybe it's not really 7 layers, but I that's what every one calls it. 8 layer dip just doesn't sound as exciting!   I know there are a lot of versions of this, but this is my favorite way to make it.  It ALL gets eaten every time!  Just layer all the following in a 9 X 13 glass pan....

1.  One large or two small cans of refried beans mixed with a taco seasoning packet.

2.  Three large or four medium avocados mashed with salt and pepper. (or store bought guacamole)

3.  Medium sour cream

4.  About 1/2 jar of salsa

(I don't like too much since you will have tomatoes on top and a lot of salsa can make it runny)

5.  Shredded cheddar cheese

6.  Chopped up tomatoes - I only used one

(when making this, I will cut the tomato in half and then squeeze out the juice

and seeds before cutting. Again, it helps prevent it from getting too runny)

7.  Chopped up olives - I use about 1/2 the can

8.  Small handful of chopped up green onions

(or you can use a can of drained green chilis)

Serve with your favorite tortilla chips and enjoy!!

Parmesan Garlic Bread Twists

I found a recipe for Lemon Pecan Twists and thought it would be cool to turn them into Parmesan Garlic Bread Twists.

They tasted even better than I ever imagined especially when I paired them with a pasta recipe that is coming soon!

Note: I halved the recipe and it was perfect for 2 people.

Here is how to make them:


1. Thaw 12 Rhodes Rolls. Combine them all into a big dough ball.



2.  Roll out dough to be a rectangle about 24x9 inches. Divide into three equal sections (sorry the pictures are horrible).



3. Spread butter and sprinkle seasonings on the middle section. Fold over the right section and repeat the butter and seasonings.



4. Fold over the last section and seal the edges.

5. Cut into 8 bread sticks, twist and let raise 30-45 minutes on a sprayed cookie sheet or parchment paper on a cookie sheet.


6.  Cook and enjoy with some yummy pasta or pizza!









Recipe adapted from Lemon Pecan Twists

Ingredients:
-12 Rhodes rolls - thawed
-2 T butter, divided (about)
-4 T Parmesan cheese (about)
-2 sprinkles garlic powder
-2 sprinkles Italian seasonings

Directions:
Thaw rolls, combine into one large dough ball. Roll out to be a 24x9 inch rectangle. Divide into 3 sections.

On the middle section, spread half of the butter, sprinkle half of the cheese, garlic powder and Italian seasonings. Fold over one of the sides and spread the rest of the butter on the top of the folded over side. Sprinkle the remaining cheese, garlic powder and seasonings. Fold over the last side and seal the edges. Cut into 8 long bread sticks, twist and let rise on a greased cookie sheet or parchment paper for 30-45 minutes.

Cook 350 degrees for 15-20 minutes until golden brown.

Cheesecake Swirled Brownies

At last! The long awaited Cheesecake Swirled Brownie recipe. Every time I make these, they are eaten in less than a day. My sister in law even decided she was going to talk one of her kids into having these instead of their next birthday cake.


 These are super simple to make. First you want to make any brownie batter you like. I used a box mix because I didn't have much time, but you can use these brownies substituting the coconut for chocolate chips.


After that you want to mix the sugar, egg and cream cheese with a hand mixer until very creamy. It took me about 2-3 minutes on medium speed. Mixing it a little longer helps incorporate a little more air making the cheesecake part even better. After the cream cheese mixture is smooth, mix in the vanilla.

Put in most of your brownie mix in the pan, dollop your cream cheese mixture on top, then put on the remaining brownie mix. Swirl with a bamboo stick or knife.





Don't worry if it is not evenly spread out, they even out when they cook.


Cook according to brownie directions making sure the cheesecake mixture and the brownies are done. Cool completely and cut with a plastic knife for best results.




Ingredients:
-1 pan brownie dough
-1/3 cup sugar
-1 egg
-8 oz cream cheese (room temp)
-1/2 tsp vanilla

Directions:
Prepare the brownie dough and spread 3/4 of it into an oven safe pan. (I used a 7x11 inch glass pan). Mix the cream cheese, egg, and sugar together with a hand mixer until all the clumps are gone (about 2-3 minutes). Mix in the vanilla and make sure it is mostly smooth.

Dot the cream cheese mixture on top of the brownie dough. Dot the remaining 1/4 reserved brownie dough on top of the cream cheese dollops. This extra brownie dough makes the swirling look cool. Using a knife or a bamboo skewer, marble the doughs together. To do this put the skewer 1/2 way into the doughs and make a swirl design. Remember if you swirl too much it will mix in and just become light brown brownies!

Cook according to brownie directions. I usually have to add 5 minutes so the cream cheese swirls become light brown. Let cool completely in pan then cut with a plastic knife for best results.

Potato Fries

I'll just tell you right up front, this recipe is nothing spectacular. It's just a simple easy way to make potatoes. Every time I make potatoes as a side dish, I always end up asking my husband, "do you want mashed or baked?" And we usually just alternate between the two. I got sick of that, so I found some fun new ways to make potatoes, and this is one of those!

I usually use 4 regular sized potatoes for the 2 of us and we usually have leftovers. I usually just bake them in a 9 X13 glass or metal pan, but when I make more, I bake them on a large cookie sheet so they can spread out and cook evenly.

Here's what you need:

Potatoes (usually 1 1/2 - 2 med per person)

Olive oil

Grill seasoning (I use Montreal Chicken)

Here's how you do it:

Wash and cut potatoes in wedges. I find that if I cut each potato in 12 slices they cook most

evenly. Lightly toss with Olive Oil. Not much is needed, you want just enough to help them crisp up, not make them mushy. The sprinkle with the grill seasoning. I like chicken kinds on potatoes, but I've also used hamburger seasoning and they were great. Bake them @ 425° for 25-30 minutes. I usually go 30 or more so they are more crispy like french fries. Toss them at the halfway point so they don't burn.

Then serve them up with a yummy bar-b-qued hamburger and you've got yourself a yummy summer dinner!

Gooey Brownies

I can't take credit for this wonderful recipe. I got this from a good friend and it has become a staple in our home. My husband LOVES these and I've made them for a few dinner parties we've had in our home. They are always a hit... and the best part is... they are SUPER easy!!! The recipe is very basic and easy to follow. I used to be a "brownies from the box" person only. But this recipe has changed my mind. They are so quick, I'm SOLD! (and hopefully you will be too!)

Here's a picture of the ingredients:

I'll share the recipe with you and then tell you all the "tips" I've found to really make these work well and taste perfect every time... so keep reading!

1 cup butter

2 cups sugar

4 eggs

1 1/2 tsp vanilla

3/4 tsp salt

1 1/2 cups flour

1/2 cup cocoa powder

handful of coconut

Mix and cream together butter and sugar. Add eggs one at a time and beat each time to end with a "fluffy" mixture. Add Vanilla and salt, mix again. Then add flour and cocoa powder and mix. Finally add the handful of coconut and mix one last time. Bake in a greased 9 X 13 inch pan @ 350° for 25-30 minutes.

Some tips:

- Take your butter out of the fridge at least 2 hours before making them. Softened butter works much better when trying to incorporate the sugar. It works best to let it soften on its own rather than microwaving it because it softens much more evenly.

- When you add the eggs, one at a time, make sure to beat the mixture for a minute or two each time. This really helps the final product be more "fluffy" (which is what you want).

The picture below on the left shows what it should look like after the eggs are all incorporated. On the right shows what it should look like right before pour into the baking dish.

- The coconut is used to keep them moist and not dry out. My husband HATES coconut and didn't even notice it for the first year I made them. If you have a "coconut hater" in your home and think you can sneak it in, I would recommend it. Otherwise you could also use a handful of chocolate chips. They help to keep it moist and also keep the coconut haters happy. If I am making them to be eaten the same day, I don't add either. They are very gooey and moist on their own!

- When pouring the mixture from the bowl to the baking dish, do so carefully. You have just spent all this time mixing to incorporate air in the batter to keep them nice and fluffy. You don't want to smash all the air out. Just dump it, do a quick spread around the pan, and leave it alone!

- I NEVER bake them for the full 30 minutes. I always take them out at 25 minutes or even earlier. Brownies always continue to cook in the pan after you take them out of the oven, and let's be honest, who doesn't LOVE gooey brownies!?

Chocolate Meringue Cookies

These cookies look detailed, and sound hard to make, but in all reality if you can separate egg whites and use a mixer you can make these cookies. 

If you like cookies that melt in your mouth and are also chewy you will love these! The tops are so delicate they melt in your mouth (my favorite part) and the bottoms are chewy deliciousness (also amazing). 

Eventually I will try some vanilla cookies or some chocolate/vanilla swirl cookies. Now that sounds even better!

Lets get started:

Beat egg whites and vanilla in a bowl until foamy. Add in the sugar a little at a time and beat until glossy. (Look how shiny).

Fold in the cocoa 1/2 at a time. 

Hint: fold in means take a rubber scraper and slowly mix in, being careful not to flatten the mixture or change the consistency.

Using a spoon or a pastry bag, plop some of the dough on the parchment paper. You can put them close together because they don't really change shapes as they cook. Hence - if you want small cookies, make small cookie dough blobs. If you want larger cookies, make larger cookie dough blobs. 

Bake at 300 degrees until they look dry.

 

Chocolate Meringue Cookies

Ingredients:

-3 egg whites

-3/4 teaspoon vanilla extract

-3/4 cup sugar

-1/4 cup unsweetened cocoa, sifted

Directions:

Preheat oven to 300 degrees. Line a cookie sheet with parchment. Place the egg whites and vanilla into a bowl – beat with an electric mixer until the mixture is foamy. Beat in the sugar, 1 tablespoon at a time, until the mixture becomes glossy appearing and stiff peaks form. Add about half of the cocoa and fold in gently until well incorporated. Add the rest of the cocoa in the same manner. Spoon the meringue mixture into a pastry bag with a large star tip and squeeze dollops onto the parchment-coated cookie sheet. You can place these fairly close together as they do not expand very much while baking. Bake for 30 minutes or until they appear dry, then cool completely on a cooling rack. Store in the fridge.

Parmesan Crusted Talipa

 Let me start by saying I hate fish. I hate the taste of fish, I hate the smell of fish, etc. Let me also say, if I could eat this for dinner every day I would!

Talipa is a fish that doesn't taste "fishy" and with the extra cheese and lemon on top it is even less "fishy" and more amazing!

This talipa is coated with a lemon and parmesan cheese mixture and broiled and cooked until done.


Serving Ideas:
-serve with seasoned rice (my favorite is Rice Pilaf)
-squeeze fresh lemon juice on the finished fish if you really enjoy the lemony taste
-make more than one per person if people are hungry

*Make sure your talipa is completely thawed before starting the recipe. Generally the talipa I find is in the frozen section and is individually wrapped fillets, which are perfect for this recipe. Salt and pepper each side of the fillet and place on a broiler pan. If you don't have a broiler pan you will need a very thick cookie sheet or pan.

Melt butter most of the way and let cool. There should be a few butter chunks in it. If you melt it too much like I did, put it in the freezer for about 3-5 minutes and it will be perfect. Add in parmesan cheese, lemon juice and a sprinkle of lemon pepper. stir until blended. It should be about as thick as instant pudding, you are going to spread it on the fish so you don't want it to be too thick or too runny.

Too thick - put in microwave for 10 seconds
Too thin - put in freezer for 3-5 minutes



Spread 1/4 of mixture of each fillet.

Put fish under broiler (look how cute they are laying out, getting baked).

Check on the fish every minute. You only need to cook it for 3-5 minutes if you have a hot oven.

Now - the fish should be golden brown on the top but may not be cooked all the way through. I generally turn the oven to 300 degrees, and put the fish down on the middle rack while the rest of my dinner is cooking. Leave it in there for about 10 more minutes until the fish is done in the middle.






Parmesan Crusted Talipa

Ingredients:
4 talipa fillets
3-4 Tbsp butter
1/2 cup Parmesan cheese
1 tsp lemon juice
sprinkle lemon pepper (optional - it is good with or without)

Directions:Turn oven on to broil, and put one oven rack in the middle and one rack at the top right below the heating unit thing.
Make sure your talipa is thawed. Place talipa on a broiler pan (or any thick pan that won't bend under high heat). Use regular black pepper and pepper both sides. Mix together room temp butter, cheese, lemon juice and lemon pepper. Spread the mixture over the talipa evenly.

Broil for 4-6 minutes on the top shelf of oven until cheese is lightly browned. If your talipa is thicker than 1/4 inch, lower the talipa to the middle shelf and turn oven to 300 degrees. Leave talipa in for about 10 more minutes to make sure it is done all the way through.