Easy 5 minute homemade Guacamole from fresh ingredients ~ avocado, lime juice, cilantro, red onion and jalapeno blended together for authentic Mexican flavor.
Easy Homemade Guacamole. Those three words should always be linked together. Along with 5 minute and authentic flavor.
When we’re in Florida we like to get together with family at a favorite Mexican restaurant that makes their guacamole tableside. It’s fun to watch and they customize it how we like it. In my case, extra lime and without a crazy amount of heat.
At home it’s on repeat all year, partly because it’s one of the simplest appetizers to make but mostly because it’s just so good. Sometimes I’ll whip up a batch midafternoon, blend a couple of cocktails and we’ll have our own Happy Hour.
For the best guacamole, it’s all about fresh ingredients: avocado, jalapeno, lime juice and cilantro. A little garlic powder, salt and pepper bring it all home.
I also have a few tips for storing guacamole (though we usually eat it all right away), plus how to *safely* remove the pit (and how to land in the ER if you’re don’t do it right). Yikes.
The inspiration for this recipe is partly from many girls’ lunches and dinners at California Pizza Kitchen and one of their classics, the Avocado Club Eggroll. If you’ve never been to Cali Pizza, it’s time. The menu goes way beyond creative pizza and salads. Maybe they should change their name to California Pizza and Lots of Other Good Food Kitchen. But that’s for another post. The tasty filling for these Chicken Avocado Club Wontons is nestled in a mini wonton cup, then baked not fried so they’re a bit healthier, leaving room for wine. . .and dessert.
Ultimate Chicken Nachos. What makes something ‘ultimate’ is subjective. Tyler Florence calls his best recipes ‘Ultimate’. I would agree. I checked, but couldn’t find any sort of TF Ultimate Chicken Nachos recipe. Maybe nachos just aren’t Tyler’s thing. Nachos are my thing, though. I could eat Mexican food a few times a week if I didn’t think hubby would abandon ship. When I’m in a restaurant with a group ~ and by group, two or more will do ~ and nachos are on the menu, I’m ordering one. They’re great to split. As I’m eating them, I secretly ~ or maybe not so secretly~ grade them based upon taste and the nacho’s components and whether it covered all the required bases. I’ve had this thing for nachos for a long, long time ~ going back to my single girl Taco Bell diet days. I started on beef nachos, then a few years ago I got hooked on Chicken Nachos and I haven’t looked back.