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These recipes are kinda geared for 1-2 people depending on how many times you wanna have it. Hubby doesn't like avocado or fresh tomatos or cilantro (crazy, ain't he??), so I make it all for me!!
The recipes for the Guacamole and Pico de Gallo are as follows:
-Pico de Gallo-
2 firm roma tomatos
1 jalapeno (seeded for a milder pico, add seeds for some extra heat)
1 small onion (little bigger than golf ball size)
2-3 tbsp chopped cilantro
1/2 tsp salt (can be adjusted to taste after chilling)
1 tbsp fresh lime juice
Fresh cracked pepper
Dice veggies pretty finely or more chunky if it strikes your fancy. Mix it all together and chill in the fridge for atleast an hour before serving. It is good for about a day and a half, then it gets kinda watery.
Makes enough for a taco dinner w/ leftovers for your eggs the next morning
-Guacamole-
1 average avocado
1 tbsp lime juice
1 tbsp chopped cilantro
1/2 tsp salt
It is also made with a half of a diced roma tomato and a few tbsp finely diced onion, but because I eat it with the pico de gallo I don't worry about that.
Peel and remove the stone for the avocado. Place in a bowl and splash the lime juice over it immediately to prevent browning) Mash with a fork until Creamy/chunky. Mix in remaining ingredients. Cover and chill for about an hour (OR eat it right then and there!!! *cough* pardon me)
I keep the salt on the low side because, as someone stated before, the cheese shells tend to be salty.
Cheese crackers I made after reading a post ( I think 2Big's)
I cut a 1 inch cube of cheddar cheese and then sliced that into about 5 slices. Placed it on wax paper and nuked for about 1 minute give or take 10 secs depending on your mike's wattage. You are looking for a decrease in bubbling in the center of the cracker and a lighter, dryer appearance in the center.
I liked these better than cheese nips (which I always had a box handy) There is a deeper cheddar flavor and an excellent crisp texture. I give these crackers an A+ with bonus credit for ease of preperation and clean up!
Enjoy!
The recipes for the Guacamole and Pico de Gallo are as follows:
-Pico de Gallo-
2 firm roma tomatos
1 jalapeno (seeded for a milder pico, add seeds for some extra heat)
1 small onion (little bigger than golf ball size)
2-3 tbsp chopped cilantro
1/2 tsp salt (can be adjusted to taste after chilling)
1 tbsp fresh lime juice
Fresh cracked pepper
Dice veggies pretty finely or more chunky if it strikes your fancy. Mix it all together and chill in the fridge for atleast an hour before serving. It is good for about a day and a half, then it gets kinda watery.
Makes enough for a taco dinner w/ leftovers for your eggs the next morning
-Guacamole-
1 average avocado
1 tbsp lime juice
1 tbsp chopped cilantro
1/2 tsp salt
It is also made with a half of a diced roma tomato and a few tbsp finely diced onion, but because I eat it with the pico de gallo I don't worry about that.
Peel and remove the stone for the avocado. Place in a bowl and splash the lime juice over it immediately to prevent browning) Mash with a fork until Creamy/chunky. Mix in remaining ingredients. Cover and chill for about an hour (OR eat it right then and there!!! *cough* pardon me)
I keep the salt on the low side because, as someone stated before, the cheese shells tend to be salty.
Cheese crackers I made after reading a post ( I think 2Big's)
I cut a 1 inch cube of cheddar cheese and then sliced that into about 5 slices. Placed it on wax paper and nuked for about 1 minute give or take 10 secs depending on your mike's wattage. You are looking for a decrease in bubbling in the center of the cracker and a lighter, dryer appearance in the center.
I liked these better than cheese nips (which I always had a box handy) There is a deeper cheddar flavor and an excellent crisp texture. I give these crackers an A+ with bonus credit for ease of preperation and clean up!
Enjoy!
*Melinda*
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