Guacamole: A Lesson In Dicing and Mincing

Up until I recently, I didn’t realize how life changing avocado is. Avocado is super healthy for you and can be used for just about any meal. By far though, my favorite use for avocado is guacamole.

 This is the best recipe for guacamole that I’ve found. While it doesn’t taste exactly like Chipotle’s guac, it’s still super scrumptious. This recipe calls for avocados, lime, salt, onion, cilantro, tomatoes, garlic and cayenne pepper. I don’t use cayenne pepper since the garlic gives the guacamole enough of a kick.

The first time I made this guacamole, it took me about an hour to make just because I had to look up every single thing. Like what’s diced onion? How does dicing differ from mincing? I don’t know how people cooked before the internet.

What’s diced onion? WikiHow explains it here. Basically you just peel the skin off the onion, cut the onion ends off, cut it in half, cut the onion in strips with the flat end facing downward, and then cut the other direction.

What’s minced garlic? WikiHow explains it here. Just cut off the hard end of the garlic, peel off the skin, cut in strips lengthwise, then cut the other direction. To make it super thin, run the knife across the garlic again.

While I ate a majority of the guacamole before I remembered to take a picture, here’s a picture of the avocados partly mashed. I absolutely love this picture because everything looks so fresh! Fresh guac is probably one of my most favorite things in the world. Hope you enjoy!

Creamy Avocado Pasta Easy But Not Tasty

Some recipes seem better on screen than they taste. A good example of this would be creamy avocado pasta. I had some avocados I needed to use up and was in the mood for some pasta. I hunted online for some recipes and came across creamy avocado pasta.

It looked delicious and was easy to make. You just toss some items into a blender to make the sauce. But it didn’t taste good. First, the texture was really weird. Maybe I’m just not used to avocado as a sauce but I didn’t like it. Second, I probably should have diced the garlic before I put it in the blender. I thought the blender would get it, so I just chopped the garlic into large pieces. But the blender didn’t catch all the garlic, so I ended up eating some rather large hunks of garlic. Let me tell you, not tasty. Third, you can’t save leftovers. The avocado turns brown and smelled rather weird.

Yes, this recipe is easy to make but I definitely won’t be making it again.

Homemade Hot Pockets

There are some ingredients I would never pair together. Like whomever put together the turkey burger with guacamole was a genius, but a genius who likes to live life on the edge. What if the combination tasted horrible? It would be an utter waste of a good turkey burger.

So when someone on Facebook shared a recipe for avocado, cream cheese, and salsa pockets, I was intrigued but slightly hesitant. Avocado, cream cheese and salsa are three ingredients I would never think to put together. But separately I love them all. Could this be delicious delicacy? Or a waste of money?

Let me tell you – avocado, cream cheese, and salsa pockets are scrumptious. The flavors worked in harmony and the mixture of the hot puffed pastry contrasted with the cool avocado and cream cheese.

Although, finding a puffed pastry in the grocery store is harder than one would expect. Like would puffed pastry sheets be near the croissants or in the frozen section? It turns out in my grocery store they are near the frozen pies and there was only one brand of puffed pastry sheets. Which at least made the decision process much easier once I finally found them.

While finding puffed pastry sheets in the grocery store was tricky, these were incredible easy to make. Basically to make these you just cut the puffed pastry sheets into squares. I attempted to make mine hot pocket sized but as you can tell from the picture, they turned out a bit bigger than hot pockets.

Then you just put a dollop of avocado, cream cheese, and salsa on the puffed pastry. Personally, I probably should have mixed the ingredients together a bit more. Since I really just plotted them on there, part of the pockets only had one flavor, which was annoying at times.

After you put the ingredients on the pocket, you just use a fork to close the pocket and stick them in the oven. Keep an eye on them while they’re in the oven so they turn a nice golden brown and don’t burn.

These would be really nice to have for an appetizer at a party, or if you’re like me, you can use them as a meal. As for leftovers, they even taste good after being in the fridge for a night – just stick them back in the oven and you are good to go!