Ultimate Guacamole

One of the things that this family is almost always in the mood for is mexican food, we just love it around here! The mexican fare is easy and quick to prepare, but it's full of flavor and nutrition. I know that avacados are considered to be somewhat fattening, but it's actually good fat that you're eating. They're loaded with mono unsaturated fatty acids or MUFAs which are so good for a person's metabolism and their heart. Not to mention the fact that they're just plain yummy!

This recipe is something that I saw made at our table side at the Sonora Grill right here in town. The only difference is that they put tomatoes in the guac that they made and I didn't here - but feel free to do so if you choose.

Doesn't that just look so yummy and fresh?

All chopped up.....getting hungry!

I just love cilantro - add more if you feel it needs more, can't go wrong with this stuff.

Drum roll please, I'm ready to eat!

Now, just a couple before I tell the family about this, happy eating!!!!

Ultimate Guacamole

Ingredients:
2 firm yet pliable avacados halved, seeds removed and scooped out of the skins
1/4 C chopped cilantro
1/3 C white onion, chopped
1 small jalapeno, chopped
1 juicy lime, cut into quarters and squeezed
1/2 tsp. kosher salt

Directions:
Using a fork, mash the avacados, add all the other ingredients and give it a stir. Serve immediatly with corn chips or on whatever your cookin up.

Swiss Cheese Fondue

A couple of years ago, I had a chance to enter in a contest for fondue for Taste of Home, I really enjoy their recipes and to be quite honest, my family does too! I have too many magazines and hard bound cook books from Taste of Home to count. Anyway, I submitted my recipe for Swiss Cheese Fondue and it ended up with high ratings and a spot in the magazine and I received the issue of Cooking for Two where it appeared for free. I do submit from time to time and who knows, maybe another will be chosen some day.


When I was growing up, there were those occasions that I would spend the night at a friend's house and her mom made this recipe for us a few times, it's just one of those recipes that you just go back to from time to time and fall in love all over again. This is great served warm at parties, showers, or just for the heck of it. I would most certainly double or even tripe this one if serving more than a couple of people.
Swiss Cheese Fondue Recipe

Ingredients

• 1 cup (4 ounces) shredded Swiss cheese
• 1 tablespoon all-purpose flour
• 1/8 teaspoon ground mustard
• Dash ground nutmeg
• 1/4 cup half-and-half cream
• 1/4 cup beer or nonalcoholic beer
• 4 slices French bread (1 inch thick), cut into 1-inch cubes

Directions

• In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of saucepan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir for 1-2 minutes or until combined and smooth.
• Transfer to a small fondue pot and keep warm. Serve with bread cubes. Yield: 2/3 cup.

Toasted Onion Dip with Crostini

Toasted Onion Dip with Crostini

Crostini Ingredients:

1 full baguette, cut into ¼ inch slices

Olive oil, for brushing

Kosher salt and freshly ground black pepper

Toasted Onion Dip Ingredients:

1 Tbsp unsalted butter

1 small onion, finely chopped

Kosher salt and freshly ground black pepper

½ C low-fat yogurt, such as Greek style yogurt.

½ C low-fat sour cream

2 Tbsp dried onion soup mix.

1 Tbsp Dijon mustard

Directions: To prepare the crostini, preheat the oven to 350

Lightly brush both sides of the bread slices with olive oil and place side by side on a baking pan. Season the tops with salt and pepper.
Bake the bread slices for 5 to 8 minutes until lightly toasted. This can be done 1 day ahead and kept at room temp.

To prepare the dip, place a small saucepan over medium heat and add the butter. When the butter is melted, add the onion and pepper. Cook and stir for 6 minutes until the onion is browned and caramelized. Set aside to cool slightly.

In a medium bowl, combine the yogurt, sour cream, onion soup mix and mustard. Mix well. Stir in the sautéed onion. Serve atop crostini or use as a dip for crudités.