Wholly Guacamole Recipe!

Hey guys! This recipe is super easy and oh so delicious!  I got this recipe off of food.com here -->  http://www.food.com/recipe/wholly-guacamole-8739 . I will post up the recipe and my picture to save you the trip!  Add it to your mexican dish tonight. You won't regret it!

Ingredients:

o    6 avocados (soft, but not mushy)

o    2 -4 garlic cloves, minced (depends on how much you like garlic)

o    1 lime, cut in half

o    1 medium tomato, diced

o    1/2 medium onion, diced

o    salt

o    chopped cilantro (optional)

o    1 dicedjalapeno peppers (optional) or 1 diced serrano pepper (optional)

Directions:

1.  Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.

2.   Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.

3.   Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).

4.   Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).

5.   Cover the bowl and refrigerate for 30-45 minutes.

6.  Uncover and taste.

7.  Add salt as needed.

8.  If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.

9. NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge.

10.  Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy.

11.   If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time.

12.   Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc.

13.  However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.

 

Greek Potatoes (Oven Roasted) Recipe

If you live in the metro area of Atlanta, you may have heard of a little hole-in-the-wall restaurant called "Grecian Gyro". If not, you are sadly missing out!  It's located at 855 Virginia Avenue in Hapeville, GA.  It's located by the airport with limited parking and is packed full around lunchtime.  They have a special secret sauce that my mother and I always have to buy in a jar on our way out as well. I highly recommend you visiting if you're ever in the area.  Anyway, they have these awesome Greek potatoes they serve with their meals.  I found a recipe on food.com that closely resembles theirs and want to share it with you!  It makes a great side dish for almost any meal. The "meat and potatoes" man in your life will surely love it! Have them for dinner tonight and comment!

Ingredients:

• 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
• 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 tbs dried oregano (get the Mediterranean, it's the best!)
•  sea salt
• 1 lemon, juice of, to 1 1/2
• fresh coarse black pepper  

Directions:

Prep Time: 10 minsTotal Time: 1 1/2 hrs

1. Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6.  Bake for 40 minutes.
7.  When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8.  Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9.  This will take about another 40 minutes.
10.  Do not be afraid of overcooking the potatoes- they will be delicious.
11  Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

Oh, Blog

Blog...AKA: My open diary for the whole world to see.  So in other words I wont put up anything on here I wouldn't want my mom or dad to see!  Not that my life is that exciting.  ALTHOUGH, I will share things with you all that I find out. 

I just started the couponing thing thanks to my good friend Gretchen!  It's not an easy thing to do and not for the faint hearted.  If you invest time into it, you will see big savings and will never have to buy toothpaste or toothbrushes ever again! Visit http://www.southernsavers.com/,  she explains it all wonderfully....and does a lot of the work for you!!

I love to cook, so if I find a rockin' recipe I will share it with you. (Try Sandra Lee's coffe cake!! It's AMAZING. You can find it on foodnetwork.com).

I also have a shop on Etsy. http://www.thesketchyeasel.etsy.com/ . I used to sell heating pads and earrings and such, but I knew I had to go to where my real talent was...art!  I sell prints of my originals and do custom portraits. Go check it out!