Guacamole is one of those things that is so simple to make you feel like most people already know how to make it. But I am including it because there was a time that I did not know how to make it and had to ask Ron. There are many beginner cooks out there who are trying to learn how to cook and many of my recipes are posted with them in mind.
I have never been a fan of avocados on my sandwiches or in my salads, so I assumed I would not like guacamole. We know what people say about assuming right?
I had a friend who convinced me to try some at one of the gazillion Mexican restaurants in these parts. It was actually pretty tasty. So, anyone who knows me, knows I had to figure out to make it myself. Besides, it is kind of pricey to get extra when eating out.
The first time I made guacamole at home it was a decent attempt. But I suppose anything can be made to taste decent with enough lime juice and salt. I mean come on, even tequila can be made to taste good with lime and salt right? But it was missing that creamy texture. Perhaps my avocados were not ripe enough, but they smashed up just fine.
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This recipe for Rustic Crusty Bread is my go-to bread recipe whenever I have a hankering for warm bread. I love bread! I’ll eat it from anywhere, even a factory. I’m not embarrassed either. Sometimes all you need in life is a peanut butter and jelly or bologna sandwich using super soft white bread. The kind that sticks to your teeth with no nutritional value whatsoever.
But, homemade bread, warm from the oven, slathered in butter takes the cake in my book. Rustic Crusty Bread is also really good when toasted. I find that I usually need to run through my toaster cycle twice though.
This recipe is easy to make. It requires no kneading, no fancy mixers, and is pretty darn hard to screw up. Trust me, I have yet to totally fail with this method. I may have struggled getting it shaped and dropped into my pan when I first started making this. Don’t worry if you struggle too, even if it’s ugly, it’s delicious. You will get better with it the more you practice and eventually it will be no big deal to whip up a quick loaf of bread.
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You may notice when you look at my recipes that I use minimal or no cilantro in dishes where it is customary. This simple Pico de Gallo is no different. If you like cilantro, feel free to add it anywhere and everywhere, just please do not put it into foods you want me to eat. I can do small amounts of it when I go to Chipotle’s or certain Mexican restaurants, but if there is too much of it in anything I just have to leave it on my plate.
I am one of the few people in this word apparently that thinks cilantro smells like dirty gym socks.
Since I do like Mexican food though, I just make my recipes without an overload of cilantro. I also use minimal amounts of jalapeno peppers, but just like cilantro, feel free to add more if you prefer more heat. I serve this Pico de Gallo alongside my Midwest quesadillas because I love all things tomatoes and I think they go well together. I also think it goes great with chips, it’s more than an acceptable substitute for store bought salsa only I get to decide how much cilantro goes in mine – none.
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