Tag Archives: Avocados

Guacamole for Super Bowl 51

preppingguacamoleI wasn’t planning on making anything today, but I decided at the last-minute to share with you my simple and very delicious guacamole. It’s just in time for the Super Bowl, and it takes less than 15 minutes to prepare. Guacamole is a very popular dip made with avocados, and is a major crowd pleaser, especially on Game Day!

Servings: 6-10 as a dip with tortilla chips – served with other food
Level of difficulty: Super easy

Ingredients: 

  • 6 Hass avocados, peeled and scooped out of skin
  • 1-2 lime, juiced *
  • 1 plum tomato, seeded, diced
  • 1/4 cup of red onions, diced
  • 1/4 cup extra virgin olive oil, plus more to drizzle
  • 1 jalapeño, diced – optional – plus more for garnish
  • sea-salt to taste – don’t be afraid, it will need it *
  • freshly ground black pepper, to taste
  • 1 large bag of tortilla chipsPreparation:

1) In a large mixing bowl, add the avocados, lime juice, tomatoes, onions, oil, jalapeño, salt and pepper. Use an old-fashioned potato masher, and mash it about 20 – 25 times by hand. I use this method because I like my guacamole chunky, and this way, it stays nicely on the tortilla chip. Who wants a runny guac??

2) Place in a serving bowl and chill for at least 30 minutes to one hour. When ready to serve,  taste for flavors, add more salt, and lime if necessary.  Give it a good stir. Drizzle with olive oil. Garnish with jalapeño. Serve with the tortilla chips.

Your guests will be dancing salsa while watching the game.

Cook’s Tips:

1) Use the small avocados because they taste better. Always have extra ones because you never know if one will be rotten on the inside.

2) Always check for acidity, the amount of lime you will use, will depend on how juicy they are.

3) Unless, you are on a sodium-restricted diet, you will need to use salt to bring the flavors together.

4) As you can see, I avoid using strong spices because I want to taste the avocados…

Happy Super Bowl Sunday! Enjoy!!!!

Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles

Guacamole
Guacamole by Foodiewinelover
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Healthy Tuna-Stuffed Avocado Halves

Lately, I’ve been trying to stay in shape, by incorporating more fruits and veggies in my diet. I’m discovering  many ways to eat well, and maintain a healthy lifestyle.  Today, I made  a quick-lunch, using a canned tuna, and an avocado. It’s super easy, healthy, and delicious. Avocados are so tasty, and packed with good fat, the one that does not clog your arteries.

Serves: 1 as a meal – 2 as a snack   Level of difficulty: Super easy

Ingredients:

  • 1 – 5 oz.  canned white Albacore tuna, drained *
  • Extra virgin olive oil, to taste + more to drizzle
  • 1/2 lemon, juiced
  • 1 rib of celery, diced
  •  Freshly ground pepper, optional
  • 1 Hass Avocado, split in half, remove pit
  •  Herbes de Provence, to taste

    Preparation:

    In a medium-sized bowl, mix first 5 ingredients well. Stuff the avocado halves with the tuna mixture. Garnish with Herbes de Provence. Drizzle more olive oil.

    *You may end up with some leftover tuna, depending on how much you fill the avocados.

    Voila! Bon Appetit!

    Happy Eatin’! With lots of passion from

    Gina’s Kitchen

    Tuna-filled Avocados

 

 

Cinco De Mayo Avocado Salad

Avocado Salad

Avocados

It’s Cinco de Mayo,  time to celebrate Mexico’s independence. There are a varieties of food and drinks associated with Mexico. Tacos, Tamales, Tostadas, Guacamole, Margaritas, Tequila, and more. Avocados are widely used in Mexico to make guacamole, a delectable avocado dip. However, today, I am sharing with you a simple, and yummy Cinco de Mayo Avocado Salad. If you’ve never had avocados, you are missing out on some yumminess. They are delicious and very healthy for you. They contain good fat, the one that doesn’t clog up your arteries. However, keep in mind, eating too much of it will make you gain weight.

I spent my childhood in the West Indies, Haiti, where my parents owned a business. We had 2 large avocado trees, needless to say, I grew up on avocados. Those varieties were the big ones, and very tasty. It is also a big staple in the Caribbean culture, and part of their daily diet.

There are many ways to prepare avocados, you can make guacamole, or stuff them with shrimp salad. I often make a lovely salad that’s easy to prepare, and adds beautiful color to a plate.

When choosing avocados, make sure they give a little to the touch, if they are hard, it simply means they are not ripe yet. You can buy them to make at a later time, but don’t wait too long as they ripen quickly. There are many varieties, but the most common one is Hass, sometimes marketed as Haas Avocado. Here is a link from Tasty Kitchen showing you how to safely open and peel an avocado:

http://tastykitchen.com/blog/2010/02/how-to-open-an-avocado-and-keep-all-10-fingers/

Servings: 3-4       Level of Difficulty:   Easy

Ingredients:

  • 2 Haas Avocado (From California), cut up in pieces, or diced
  • 2 – 3 tbsp. extra virgin olive oil
  • 1 tbsp. red wine vinegar
  • 1 small red onion, chopped
  • Salt & black pepper to taste

Preparation: 

1.) Follow instructions how to open the avocados safely. Next, cut them lengthwise, then chop them in small pieces, or dice in equal sizes. They don’t need to be perfect (unless you’re a perfectionist)

2) Add all the remaining ingredients, mix well. Chill for at least an hour.

Serve as a delicious side dish.

Tip: You can substitute the vinegar with lime juice for a different take. It will come out equally delicious.

Happy Cinco de Mayo!!! Ole!

Buen Provecho y Salud!