Avocado + salsa + sour cream + chips = yum! Now you just need a pitcher of margaritas, a cabana by the beach and some Latin music.. OK, even if you don’t have those last three, you can still enjoy chips and guac any day! 🙂 Here, a very simple way to make guacamole three ways – done progressively for max efficiency and ease!
Pico de Gallo or fresh salsa
Greek yogurt or sour cream
Salt as needed
You’ll make the three varieties of guacamole in a progressive fashion – starting simple and adding to it
Start by mashing all avocadoes in a bowl
Remove about a third of the mashed avocado, add some garlic and/or lemon juice and salt if you wish, and set aside – this is your first bowl
With the 2/3rds remaining avocado, mix in some salsa (this is a great quick way to make guacamole) – set aside half of this mixture
With the remaining avocado/salsa mixture, add in some yogurt
Last week I published the Honeydew-Lemongrass Agua Fresca. Another Agua Fresca is the traditional Horchata. You may know it from Mexican restaurants and food stands – it’s the delicious white cinnamon drink served chilled! Made with rice, almonds, sugar and cinnamon, it’s a refreshing drink in a totally different way than the fruit frescas.
1 cup long-grain white rice
1 cinnamon stick
1/2 cup sliced almonds
4 cups water
1/3 cup sugar, or to taste (I used about 1 Tbsp agave syrup)
Ice, for serving
In a food processor, blend rice and cinnamon until it resembles coarse meal. Transfer to a large bowl and add almonds. Cover with water and refrigerate overnight. (I could not get the rice to break down, and soaked it for about 48 hours.)
Transfer mixture to a blender, add sugar and blend until finely pureed. Strain mixture through cheesecloth or mesh strainer; discard pulp. Refrigerate until ready to serve. Stir and serve over ice.
Aguas frescas (or Spanish “cool waters”) are made by combining fruits, flavors, sometimes seeds and flowers with a bit of sugar and water to make a light non-alcoholic beverages. They are popular in Latin American countries – and I’ve been trying some recipes since Seattle is back in the close to 90 degree range. This Honeydew-Lemongrass version is totally refreshing!
Don’t have lemongrass? No problem, try a tablespoon chopped basil, mint or tarragon!
2 1/4 cups water, divided
1/8 – 1/4 cup sugar (I used 1 Tbsp agave syrup instead, but I like less sweet)
1 stalk lemongrass, lightly smashed
2 pounds honeydew – peeled, seeded and chopped
2 tablespoons lime juice
Ice, for serving
Combine 1/4 cup water, sugar or agave and lemongrass in a saucepan; simmer for 3 minutes. Remove from the heat, cover and steep for 15 minutes. Remove lemongrass.
Blend together honeydew, lime juice and remaining water. Add sugar syrup, to taste. Strain and serve over ice.
Feeling chilly? Need a drink after playing in the snow? This Mexican Hot Chocolate will warm you right up! A delicious blend of spices including ginger and cayenne make this a wonderful steamy drink for a cold winter day.
Ingredients (1 serving)
2 tsps cocoa
1/2 tsp cinnamon
1/4 tsp ginger
cayenne to taste (I use about 1/8 tsp, but I like it spicy!)
1 Tbsp agave syrup or honey
1/4 cup water
1 cup milk (or coconut milk)
Half ‘n’ half or cream to taste
Mix dry ingredients in a cup
Add agave and water
Microwave on high for 20 seconds
Stir till well blended, add milk and return to the microwave for another minute or until hot
This is a hearty and delicious paleo chili recipe – legume/bean free, full of veggies and a rich flavorful meat sauce. You can do this in a crock pot or regular stove top pot. This makes a wonderful meal served with Pumpkin Cheddar Muffins!
2Tbsp cooking oil (I chose coconut oil or olive oil)
2lbs. ground beef (or ground meat of choice)
1-2Tbsp chili powder
Salt to taste
1 large white onion diced
4oz. tomato paste
28oz. crushed tomatoes
1cup water or enough liquid to cover the meat/sauce
Serve with avocado slices and your favorite chili toppings
In a large pot, add hamburger meat and onions and cook through.
Once thoroughly cooked, add the spice mixture and stir until combined.
Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)
Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!
My sister was in Peru recently and brought back this fabulous recipe – Salvadoran Papusas. So easy, so fun! Basically mix finely ground corn meal (called masa harina or masa de maiz) with water, add whatever toppings/stuffings you want (like cheese, herbs, cooked meat, veggies) and fry in a dry pan (no oil). I topped with Cilantro Lime Crema and these were delicious!
Finely ground corn meal
Toppings/stuffings: cheese, spices, veggies, cooked meat. I did these simply with some cheddar jalapeno cheese.
Put corn meal in a bowl and add water stirring until a soft dough forms
Adam brought back some deer last hunting season – and had some of it ground up with hamburger fat (deer is VERY lean) to make burgers or tacos. It’s a little gamey so the seasoning in this recipe helps.. but talk about grass fed, all natural and paleo!
1 lb ground meat (deer, beef, buffalo)
1 onion, finely chopped
3 garlic cloves, minced
1-2 tsps ground cumin
1 Tbsp chili powder
1/4 tsp cayenne pepper (optional, adds heat)
8 corn tortillas
1 chopped tomato
1 cup lettuce, finely chopped
1 cup cheese, shredded (Mexican blend works well)
1/2 cup sour cream
1/2 cup cilantro, chopped
1 lime, cut in wedges
Heat oil and add onion and buffalo
Cook for a few minutes, then add garlic, and continue to cook – stirring to crumble
Add seasoning and stir well to combine
Warm tortillas and assemble by spooning meat mixture and layering the veggies, cheese and sour cream