Taco-Shop Guacamole

May 06, 2013

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As you all may know, yesterday was my birthday.  Yay me!!!  It has always been a fun day to celebrate knowing the Mexican culture decided to celebrate with me too.  It’s very humbling to know that they have a holiday in my honor:)))   To keep the traditions going I made a big feast for my family last night.

The menu consisted of this…

A mexican style hummus platter (recipe to be posted)

Shrimp cocktail with spicy horseradish sauce

Corn bread

Romaine salad w/ poblano peppers, tomato, red onion, and feta cheese.

Peppers and onions (recipe to be posted)

Corn on the cob (recipe to be posted)

Spicy Cowboy Baked Beans (recipe to be posted), a huge hit, my dad made a dinner out of it!

Grilled skirt steak (accompanied by the above guacamole, yummy!!!)

Roasted Salmon (recipe to be posted)

And the grand finale, my favorite chocolate cake from a local bakery (The Bent Fork)

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My family was a little opposed to me spending my birthday cooking for the entire family (21), but as the meal started coming out I knew they couldn’t be happier!  Everyone stuffed themselves to their hearts content.  Love and laughter filled my home bringing me the best present ever, until……..

This happened……

 

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Poor Marc,  he was doing the dishes and cut himself on the absolute last glass of the night, my wine glass!  Four stitches later and a couple more laughs, I was teasing him that I was happy he was done with the dishes when it happened.  By 11:30 we were all tucked into bed after a long and eventful Birthday:)))  Thank you to all my dear friends and family that sent me birthday wishes all day long.

Taco-Shop Guacamole
 
Ingredients
  • ½ pound tomatillas, coarsely chopped
  • 6 cilantro sprigs, stems removed
  • 2 garlic cloves, minced
  • ¼ cup coarsely chopped white onion
  • 2 fresh jalapeño peppers, coarsely chopped, including seeds (leave seeds out if you do not like spicy!)
  • juice of one lime
  • 1 tsp.kosher salt
  • 1 Mexican Haas avocado, halved and pitted
Instructions
  1. Put the tomatillos into a blender jar first, then add cilantro, garlic, onion, peppers, lime juice, and salt. Blend until very smooth, at least a minute.
  2. Scoop the avocado into the blender jar and blend until smooth. Add a little water, if necessary, to achieve a pourable texture. Season to taste with additional peppers, lime juice or salt and blend once more.
  3. Best served at room temperature, and can be stores in the refrigerator for a day with plastic wrap pressed against surface to prevent browning.

Enjoy!!!

P.S.  If you don’t hear from me in a week or so, I may be in the hospital too, for posting that picture of Marc!!!:))))))))

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