Fresh Guacamole

Recently I was at a local market and noticed a young mother buying a case of powdered guacamole mix.  I mentioned "you must really like that stuff".  She said, "I like to feed my family healthy things, and this is on sale for 1/2 off, (99 cents a package), and I only have to add avocado."  I asked to look at the back of one, and said "why don't you just make your own from scratch for less money?"  She said, "I don't know how and don't have all day".  I told her how it only took 5 minutes and a couple of ingredients.  I also mentioned that if she used this product, all she would be serving her family is avocado with a teaspoon of "organic seasonings" and the rest is powdered fillers.

Even if you look at the most popular packaged product on the shelf, you can't pronounce some of the items used to make the package, that you add to your avocado.  I can make twice the amount, (since I'm using only fresh ingredients), for less money.  When we have "Mexican Fiesta" parties, there are two items that I am always requested to provide; anything using my tomatillo sauce, and my fresh guacamole.  And they always are the first items to be eaten.

You will need:
avocado
garlic
onion
tomato, (I like to use Roma)
red sweet pepper
lime
salt
pepper
cilantro  (fresh is best, but all I had on hand today was dried, so we're making do with this).

Cut the avocado in half and remove the pulp.

Mash the pulp, (sometimes I mash the pulp real fine, other times I like a chunkier version - it's all a matter of taste).

Juice the lime, (I find that 1/2 lime per avocado is usually enough, depending on the size of the limes - I buy fairly large size limes).

Add salt, (approximately 1 teaspoon per avocado - NOTE: I always use sea salt, it gives a better taste).

Add pepper, (approximately 1/2 teaspoon per avocado).

Add 1 or 2 cloves of finely chopped garlic, (depending on your taste - we like a lot of garlic).

Add finely chopped onion, (about 1/4 cup per avocado).

Add finely chopped red pepper, (approximately 3 Tablespoon per avocado).  If you want some heat in your guacamole you can also add some finely chopped jalapeno pepper, (depending on your taste for heat).

Add your finely chopped tomato (1 per avocado)

Add the cilantro, (about 2 Tablespoons of dried or fresh cilantro, chopped).

OK - now mix everything up well.

That's all there is to making a good guacamole.   And it's pretty with the red tomato and pepper, not flat like the packaged kind.  (If your looking to make a larger batch or guacamole, just double the ingredients.)

Now give it a taste for seasoning.  Does it need a little more salt or lime juice?  If so - add it to your family's taste.  Remember, you control the seasonings, not some manufacturing company.

You can store it in an air tight container in the refrigerator for a couple of days.  Of course in our house it doesn't last one day.  A bag of chips or a taco and some fresh guacamole - YUMMY!  And don't be afraid to play around with the ingredients - mix it up, make it your own.

Enjoy!!

Easy Roasted Chicken (Crock Pot Style)

You know those times when you want to have roasted chicken, but you've got other things to do, or maybe it's too hot to heat up the oven, (or maybe you want to conserve energy).  Here is the way I make my roasted chicken.  It is so moist, delicious, easy, and just falls off the bones.

You will need:
1 whole chicken
aluminum foil
salt
pepper
old bay seasoning

Make 3 or 4 balls of aluminum foil, (about golf ball size).  This will go in the bottom of your crock pot for the chicken to sit on, to keep it up out of the drippings.  If you have a small metal rack insert - even better.

 Remove the neck and gizzards from the inside of the chicken, and pat the exterior dry.  I like to then tuck the wings under the chicken, (I think it helps support the chicken and gives a nice presentation).

 Give the inside and outside a generous sprinkling of salt and pepper.  I like to use sea salt, (sometimes kosher salt), but even table salt is fine.  Just make sure to season the chicken well.

 Generously sprinkle the old bay seasoning all over the chicken.

 Now set the chicken in the crock pot on top of the aluminum foil balls.  Cover and cook until the chicken is done, (about 3-4 hours on high or 4-5 hours on low).  I like to use a thermometer to check the internal temperature to make sure it done.

Side note:  because chicken is so versatile.  I like to cook two at once in my crock pot.  That way I can use one that night, and have an extra chicken ready to use later in the week for another dish, (i.e: tacos, chicken enchiladas, chicken pot pie, Oriental chicken salad, chicken noodle soup, chicken sandwiches, chicken salad, etc., etc.)  There are hundreds of ways I can use cooked chicken, and this saves me so much time, having a chicken already cooked.

So it's been about 3 1/2 hours and my chicken is done and ready to go.

You will notice, in the bottom of the pot, you have very little drippings.  Even thought this chicken is very moist, I am going to make a nice sauce from these drippings.   First I strain off most of the fat and the large pieces of chicken.

Pour the strained drippings into a small saucepan.

 Next I add some flour and mix it in to thicken up the drippings.

I add some salt and pepper, along with a little thyme.   Then over medium high heat I continuously stir the sauce.

 I Let the sauce come to a boil for a couple of minutes, (this removes the flour taste).  Be sure to stir often so it doesn't burn or stick to the bottom of the pan.  The sauce will reduce and thicken up slightly.

Now add 1 teaspoon of butter, (this will brighten up the sauce).

Add a small handful of chopped parsley, (fresh is best - but if you only have dried that's OK).

Remove from heat and stir well to melt the butter and stir in the parsley.

 Give it a little taste for seasoning.  Does it need a pinch more salt or pepper?  Now you have a wonderful sauce to layer over your chicken, mashed potatoes, or whatever you are serving with your roasted chicken.

Tonight, I'm serving fresh carrots from my garden, a tossed salad with homemade dressing, and roasted chicken with a spoonful of sauce over the top.

Enjoy.!

Lime Custard Pie

This week our local market had a sale of limes, and I decided to celebrate "national pie day", (3.14.15), and "St. Patrick's Day", (3.17.15), with my easy, delicious, lime custard pie, (no dairy needed).  This recipe will make one 9 inch pie, and the most often comment you will hear is "this taste just like key lime pie!".  The filling take 5 simple ingredients, and only 20 minutes from start to finish.

First you will need to prepare you pie crust, (it can be a graham cracker crust or a pie dough crust - your choice), just as long as it is already baked and ready to go.  I prefer the graham cracker, since this is a light pie, (I think a lighter pie does well with a light crust).  If you are pressed for time, you can also buy your crust from the store.

For the filling you will need:
4 large eggs, room temperature
1 1/2 cups granulated sugar
1/4 teaspoon salt
limes, (depending on the size, enough for 1/2 cup lime juice - my were rather large, I only needed
2 1/2)
1/2 cup unsalted butter (1 stick), room temperature

First, grate 1 Tablespoon of lime zest, (about 1 lime), set aside.

 Juice 1/2 cup lime juice.  As noted, I picked out fairly large limes and only need 2 1/2 limes, (I always buy an extra lime or two just in case, and I always bring my limes to room temperature, then roll them over the counter under the palm of my hand pressing slightly, so they release more of their juices).

In a medium saucepan, whisk the 4 eggs.

Whisk in the granulated sugar.

 Whisk in the salt.

 Whisk in the lime juice.

Whisk in the lime zest.

It is important to remember to whisk well after adding each ingredient.  Now place the saucepan over medium heat.  After one minute when the mixture has warmed up slightly, add the butter.

I cut my butter into 4 pieces, so it will melt easier.

Continue whisking, as the butter melts.

 Continue cooking the mixture over medium heat, whisking until it thickens.  Do not, (I repeat DO NOT), let the mixture come to a boil - this will cause the custard to separate and you will need to start over.  It will take about 10 minutes for the custard to thicken, (depending on the size and weight of the saucepan and how much heat it absorbs).

Once the mixture has thicken nicely, remove from the heat.  Notice the nice bits of lime zest in the custard.

Immediately pour the custard into the pie shell.

Now comes the hard part.  Let the pie set on the counter for at least 1 hour to cool to room temperature and set.  Just forget about the pie, even though it smells wonderful and you will be tempted to taste it.  Just lick the spoon or the pan, if you must.

After it has cooled, I like to whip some cream for the top, just around the edges and the center.  You can now store your pie in the refrigerator, (uncovered), until you are ready to serve.  If you would rather not garnish with whipped cream, a few thinly sliced limes pieces look very nice scattered about the top.

And there you have it, lime custard pie.  Another way to serve this for a crowd, is to prepare and bake your crust in a 9 X 13 inch pan, then pour the custard over the crust, (be sure to spray the pan first).  Then cut the pie into squares for serving.

The comment I hear most often is "this taste just like Key Lime Pie".  It's the addition of the lime zest that give it the extra plus.

Don't forget my Easy Irish Soda Bread for your St. Patrick's Day celebration.

Enjoy!