Homemade Guacamole

Homemade Guacamole | www.shariblogs.com

Since we have already established that I really think Mexican food should just have it’s own food group, I thought I would share my favorite recipe for Homemade Guacamole!  This stuff is beyond delicious.  My hubby is usually in charge of making this because I just think his tastes awesome.  Not to mention, I love watching that sexy man in the kitchen.  😉  You need to go and get all the ingredients to make this soon.  Like VERY VERY soon!  You can then come back and thank me!  Believe me, you will.  Yum!

Homemade Guacamole
 
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Ingredients
  • 3 Haas avocados, seeded and peeled
  • 1 lime, juiced
  • ½ tsp kosher salt
  • ½ tsp ground cumin
  • ½ tsp cayenne
  • ½ medium red onion, diced
  • ½ jalapeno pepper, seeded & diced
  • 2 Roma tomatoes, seeded & diced
  • 1.5 Tbsp chopped cilantro
  • 2 cloves garlic, minced
Instructions
  1. In a large bowl, add the scooped avacado and the juice from the lime. Toss to coat well.
  2. Drain the lime juice but reserve it for later.
  3. Add the salt, cumin and cayenne pepper and mash well with a potato masher.
  4. Next, fold in the onions, jalapeno, tomatoes, cilantro and garlic. Add in 1 Tbsp of the reserved lime juice.
  5. Taste and add salt if needed.
  6. Let refrigerate for one hour and then serve. If preferred, you can also serve at room temperature. Enjoy!

Recipe inspired by Alton Brown

Fire Roasted Salsa

Fire Roasted Salsa | www.shariblogs.com

We have a Mexican food night at least once a week around our house.  Sometimes even more often than that.  My favorite part of the meal is always the salsa.  Since we have it so often, I like to have a few different salsa recipes just to mix it up a bit.  You might remember our number one favorite, Fresh Homemade Salsa, that I posted before.  This Fire Roasted Salsa is our next favorite.  My kids swear it tastes just like Chili’s restaurant salsa.  All I know is that it is GOOD!  Oh, and super easy to make.  🙂

Fire Roasted Salsa
 
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Ingredients
  • 1 - 14oz. can Fire Roasted Diced Tomatoes with Garlic
  • 1 - 14oz. can Rotel (Mexican style)
  • ¼ cup onion (or more to taste)
  • 1 tsp. garlic salt
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. sugar
  • 1 tsp. lime juice (I use fresh limes)
Instructions
  1. Place all ingredients together in a blender or food processor and blend until smooth.

Need some more ideas for your Mexican food night.  How about Chipotle Lime Steak Fajitas, Spanish Rice, Cilantro Lime Rice or Pico de Gallo.  I promise you can’t go wrong with any of those.  Now I think we are going to have to do Mexican night here tomorrow night.  I can’t wait any longer for this stuff.  🙂

Chili’s Skillet Queso

Chili's Skillet Queso via Shari Blogs | www.shariblogs.com

We have been known to eat out a lot around here.  With a family of five that can get quite expensive. I decided to go on a quest of finding or creating recipes that were similar to our restaurant favorites.

Have you had Chili’s Skillet Queso?  If not, you are missing out. We get it as an appetizer every time we go.  It is so creamy and warm.  Combine that with their amazing tortilla chips and you have a true winning combination.  This recipe is almost identical to the original, although my kids say it is even better.

I couldn’t wait to share this one with you because we love it and make it quite often.

Chili's Skillet Queso
 
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Ingredients
  • 16 oz. box of Velveeta Cheese
  • 1 cup milk
  • 2 tsp paprika
  • ½ tsp ground cayenne pepper
  • 15 oz. can Hormel Chili (with or without beans, your choice)
  • 4 tsp chili powder
  • 1 Tbsp lime juice
  • ½ tsp ground cumin
  • 1 lb. brownded ground beef
Instructions
  1. In a skillet, brown ground beef, drain and set aside.
  2. Cut Velveeta into cubes.
  3. Combine Velveeta with the remaining ingredients (minus the beef) in a medium saucepan over medium heat.
  4. Stir frequently until cheese melts.
  5. Once cheese is melted, stir in ground beef.
  6. Mix thoroughly and serve.
Notes
* I use Hormel Chili with Beans and run it through my food processor before adding to cheese.