Holy Guacamole!

The college football season is winding down. This past Monday we watched the Nebraska Huskers get pummeled by the South Carolina Gamecocks in the Capital One Bowl. (Not exactly the outcome we wanted but....)

I can't keep track of all the college Bowls that take place nowadays. The Tostitos Bowl, the Rose Bowl, the Chick-Fil-A Bowl, the Gator Bowl, the Music City Bowl, the Armed Forces Bowl, the Pinstripe Bowl.... There is literally a Bowl now for every company and occasion. I remember the days of perhaps four or five Bowls, when only the best teams of that year were worthy of competing. As someone remarked to me the other day, they've arranged it now so that not one college football team will be left out of playing a Bowl. Wouldn't want to make anyone feel bad.

 

However, the biggest football Bowl and party of the year has yet to arrive. NFL is still in full swing, and Superbowl Sunday is only one month away. I wonder who will go head-to-head this year?? In any case, it's high-time we begin getting ready for those tailgating parties. My interest, in truth, really is in the preparation of a feast for the outdoor picnic....

This guacamole dip is a solid addition to the spread of Game Day appetizers. It is fantastic for dippin' chips or to wrap up in your favorite burrito or taco. What really makes it is the lime and cilantro combination. Don't skimp on the juice!

Zesty Guacamole

2 avocados

juice of one lime

1/4 c. chopped cilantro

1/4 c. chunky salsa (I use Pace Picante Medium)

Choose avocados on the softer side. It is easier to make this guacamole with ones that will easily mash. Cut your avocados into sections. This will help with the mashing process too. Pop sections into a bowl and mash with a fork. Add lime juice and continue until completely mashed.

Sprinkle in cilantro and mix well into the avocado mixture. Do the same with the salsa. You can add a little more or a little less depending on your taste and tolerance of spiciness.

Grab a bag of your favorite tortilla chips and enjoy! (The Tostitos Lime are a great choice.)

Roasted Pepper Chicken with Mexican Rice

Working full-time lately has left me with little energy for cooking elaborate meals when I return home in the evening. Plus, I'm not big on creativity when it is just me eating. It is difficult to elicit the creative spark when you don't have another to enjoy it with, ya know? (Oh dear, this is making me sound like a loner with no friends... ;-) As a matter of fact, we enjoy meals together all the time, I've just been remiss in recording lately...and the fact I keep forgetting to visually document. :-p) Nonetheless, I don't like to skimp on zesty flavor combinations so I've been mixing and matching flavors recently that come together in a jiffy. My penchant for Mexican fare churned up this tasty meal the other evening....

ROASTED PEPPER CHICKEN WITH MEXICAN RICE

2 chicken breasts

salt and pepper, to season

3-4 pieces of roasted bell peppers (Trader Joe's come in a jar with garlic)

a handful of spinach

1/2 c. cooked rice

1/2 c. black beans

1/4 c. picante salsa

Cut chicken into bite-sized pieces. Season with salt and pepper. Cook over medium heat until cooked through. Toss in bell peppers and spinach, cooking until spinach is wilted.

Heat rice, beans and salsa mixed together in a pot.

Serves 1.

Huevos Rancheros

My sister-in-law used to work at this ritzy restaurant called Toast. It serves all good things in the name of breakfast: made-to-order omelettes, cinnamon rolls the size of your head, stuffed French toast, eggs any way your heart desires, and, of course, the best toast this side of the Mississippi (which is quite a few states, I might add).

We continue to frequent Toast mainly because of our friend, Sarah's, obsession with their huevos rancheros. I don't think I've ever been there with her, and she hasn't ordered it. Whenever she is in town, it is an imperative that we meet one morning at the restaurant for breakfast so that she can have her fix of her beloved dish. I have yet to try the dish because it is so rich and unappetizing to my early morning tummy. One of these days I'm going to work up the nerve though, because I am certain I'm missing out on something fairly spectacular, spectacular.

Until that time, I have created my own huevos rancheros dish to hold me over. It is a very simple dish to make and quite healthy for you, full of protein (something I can never get enough of).

Start off with a corn tortilla. Warm it up a little with some oil in a frying pan over low heat. You want it to be a little crispy. Place it on your serving plate. Add a couple spoonfuls of warmed black beans and a fried egg. Next comes a bit of salsa, homemade, or I like Pace's medium chunky on just about everything Mexican. Sprinkle on a bit of either cheddar or jack cheese. A generous helping of guacamole sits on top, crowned by a dollop of sour cream.