Tag: Guacamole

Breakfast Guacamole

Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.

Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!

So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!

source: peteandgerrys.com

Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.

Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.

source: peteandgerrys.com

I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.

Ingredients (serves 4):

  • 4 slices bacon
  • 1/4 small red onion, finely chopped
  • 1/2 small jalapeno, seeds and membranes removed, finely chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 2 ripe avocados
  • the juice of 2 limes
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 2 eggs, such as Pete and Gerry’s Organic Eggs
  • tortilla chips, for serving

Continue reading Breakfast Guacamole

Grilled Guacamole

National Guacamole Day is tomorrow (September 16th) so this recipe for Grilled Guacamole is a timely post to share!

I have wanted to make Grilled Guacamole since I first got my Coyote Grill last summer and somehow never got around to it.

The cooler weather seems to be right around the corner, so I had to make sure I made it in time!

The ingredients in guacamole work great for grilling and add a new layer of flavor to a favorite snack.

You can grill most of the ingredients: avocados, lime, red onion, jalapeno, tomato, and garlic.

Guacamole

  • 3 ripe avocados, halved and pits removed
  • 1 lime, halved
  • 1/2 small red onion
  • ½ jalapeno pepper, seeds and membranes removed
  • 1/2 tomato
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon chopped cilantro

Continue reading Grilled Guacamole

Seven Layer Dip Nachos

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #JustAddRotel #CollectiveBias

With the big tournament upon us, having yummy snacks to share with a crowd is a must! I love party appetizers that can be set on the coffee table in front of the TV and enjoyed as a group.

This recipe for Seven Layer Dip Nachos adds the ingredients of a seven-layer dip right on top of tortilla chips to make a convenient and super yummy loaded nachos recipe.

I went to my local Walmart to pick up the ingredients and was really excited to find a can of RO*TEL Mexican Lime & Cilantro Diced Tomatoes in the canned aisle.

I was planning on using Original or Mild RO*TEL Diced Tomatoes to make a quick and easy guacamole and pico de gallo (no dicing of tomatoes, woo hoo!), so having the flavors of lime and cilantro already combined in the diced tomatoes was an awesome find!

The Mexican Lime and Cilantro Diced Tomatoes mix vine-ripened tomatoes, with jalapeno peppers, garlic, cilantro, and lime juice, making it the perfect ingredient for this recipe!

These nachos are topped with seven layers of deliciousness: cheese, refried beans, guacamole, pico de gallo, lettuce, sour cream, and sliced olives. You may need to double the recipe though, they are super tasty!

 

Ingredients:

  • 1 (10 oz) bag corn tortilla chips
  • 6 oz shredded Mexican blend cheese (or a mixture of Monterey Jack and cheddar cheeses)
  • 1 (10 oz) can RO*TEL Mexican Lime and Cilantro Diced Tomatoes, drained, divided
  • 1/2 medium sized red onion, diced, divided (about 4 tablespoons)
  • 1 large ripe avocado, diced
  • the juice of 1 lime, divided
  • 1 tablespoon finely chopped jalapeno
  • 2 teaspoons cilantro, chopped, divided
  • 1 (16 oz) can refried beans
  • 1 cup thinly sliced lettuce (I used green leaf)
  • 1/4 cup sour cream
  • 1 (2.25 oz) can sliced olives

Continue reading Seven Layer Dip Nachos

Chicken and Guacamole Tostadas

Working late really messes with my dinner making plans. When I get home later than expected, I can’t justify making a big meal, mainly because I’m already hungry and just want to eat as soon as possible. This recipe for Chicken and Guacamole Tostadas is perfect for nights like that, it uses shredded rotisserie chicken so that the recipe comes together in no time!

You’ll still notice that the photos are, well, crummy. I was super hungry and had to eat ASAP; the tostadas looked so good!

Ingredients:

  • 1 ripe peeled avocado
  • 1 cup plus 2 tablespoons finely chopped tomato, divided
  • 3 tablespoons minced fresh onion, divided
  • 1/4 teaspoon ground cumin
  • the juice of 2 limes, divided
  • 1/2 teaspoon salt, divided
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 1 tablespoon minced seeded jalapeño pepper
  • 2 cups shredded skinless, boneless rotisserie chicken
  • 1/4 teaspoon smoked paprika
  • 6 (6-inch) corn tortillas

Continue reading Chicken and Guacamole Tostadas

Slow Cooker Chicken Taco Bowls with Guacamole

In celebration of Hispanic Heritage Month, IMUSA and McCormick Spices have teamed up to sponsor a great giveaway for I Can Cook That Readers! Hispanic Heritage Month is September 15 to October 15 and celebrates the culture and traditions of those who trace their roots to Spain, Mexico, and the Spanish-speaking Nations of Central America, South America, and the Caribbean.


I will be giving away a Cuban/Caribbean-themed package which includes the following:

  • IMUSA’s Wood Mortar and Pestal, Caldero, and Tostonera
  • McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag n’ Season, and Black Beans and Rice Mix

Details on how to enter will be at the end of this post!

To celebrate Hispanic Heritage Month, I also received a nifty little package myself which included an IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, and McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, and Tinga de Pollo Recipe Mix.

 

So what better time to whip out the slow cooker and make Chicken Taco Bowls topped with Fresh Guacamole?

I adapted this recipe from a Budget Bytes recipe; the recipe is perfect for large crowds so I tested it out on a group of friends who came to visit this weekend. It also makes for one delicious reheated lunch option during the week!

Ingredients:

Taco Bowls

  • 2 lbs boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1 (16 oz) jar mild salsa
  • 2 (15 oz) cans black beans, drained
  • 2 (8 oz) bags frozen corn
  • 1 packet Taco Seasoning Mix
  • 1 tablespoon Chili Powder
  • ½ tablespoon Ground Cumin
  • 1 teaspoon Mexican Oregano
  • Salt and pepper, to taste
  • 8 cups chicken broth (or water), divided
  • 3 cups long grain rice
  • 8 oz shredded cheddar cheese
  • Fresh cilantro, for garnish

Guacamole

  • 3 Haas avocados
  • The juice of 1 lime
  • ½ teaspoon ground cumin
  • ¼ cup (~1/2 small onion) diced red onion
  • ½ jalapeno pepper, seeded and minced
  • 2 plum tomatoes, diced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 tablespoon chopped cilantro

Continue reading Slow Cooker Chicken Taco Bowls with Guacamole

Mexican Night

With Thanksgiving right around the corner, I need to clean out my fridge to make room for all of the leftovers I plan on hoarding from my relatives. (I love that they end up feeding me for the whole weekend) The best (and tastiest) way to do this is to make tacos for dinner.

Ingredients

  • Chicken
  • Taco Seasoning (recipe below)
  • Yellow Rice
  • Lettuce
  • Tomatoes
  • Onions
  • Green Pepper
  • Guacamole (recipe below)
  • Cheese (I used pepper jack and cheddar)
  • Taco shells or soft tacos
I usually have most of the above lying around, which is why this is my favorite recipe to get rid of a bunch of ingredients. As a side note: I live alone, so I just buy a bunch of chicken on sale, put the pieces in individual freezer bags, and pull them out the day before to defrost in the fridge.

Preheat oven to 350 degrees. Cook the rice according to directions. While the rice is cooking, put 1 tablespoon olive oil in a pan on medium heat. While that warms up, season the chicken with the taco seasoning.

  Taco Seasoning Recipe

Taco Seasoning
    •  4 parts chili powder
    • 4 parts ground cumin
    • 2 parts paprika
    • 2 parts salt
    • 2 parts black pepper
    • 1 part garlic powder
    • 1 part onion powder
    • 1 part crushed red pepper flakes
    • 1 part dried oregano

     Mix. Store remaining spice mix in an airtight container.

Brown the chicken on both sides and place in the oven for 20 minutes. While the chicken and rice are cooking, chop all vegetables (tomatoes, green peppers, onion and lettuce)
To make the guacamole, cut avocados removing the seed. Put in a bowl and mash with a fork. Add onion, some chopped cilantro, chopped onion, 1 teaspoon lime juice, 1 teaspoon lemon juice, 1/2 teaspoon salt, a dash of black pepper, and some of the chopped tomato. Mix.
Homemade Guacamole
Make sure to leave yourself enough onion and tomato to have as a topping for your tacos. Once the chicken is finished cooking, cut into bite size pieces and serve.
Not to shabby of a spread!
Each person can build their own taco to their liking. I usually take the leftovers and combine them for lunch the next day too. Yum!
Finished Product
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