Posts Tagged ‘snack’

What’s your Guacamole?

May 12, 2010

Guacamole Recipe

As we are (or were before the cold weather) heading into the summer months, it seems appropriate to talk about guacamole.

“I love guacamole.”  That’s really all I need to talk about it.

BBQ’s, drinks on the roof, or just an impromptu gathering: Guac is the perfect nosh.

It’s got everything I like: salt, a creamy texture, and you eat it with chips.  And there is NOTHING better to get a party and the conversation started than to prepare your guacamole with people standing around.  What’ s so interesting about the “guacamole prep” conversation is that it almost always hinges around what other people put into theirs.

So, I’d like to have a digital guac’ conversation: below is my “recipe” (it’s really all to taste, so my measurements are very conservative so as not to over spice)… please leave your guacamole recipe as a comment…unless you’re one of those super-secretive-recipe-people.  In that case, I’ll understand if you don’t participate.

Ingredients (makes around 6 cups)

  • 5 avocados (cut in half and pitted)
  • 1/2 medium red onion (diced)
  • 1 tablespoon minced garlic
  • 1-2 diced tomatoes (around 1 cup)
  • 1 tablespoon salt (start with 1/2 and add to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lime zest
  • Juice of 2 limes

Step One: Scoop out avocado halves with spoon into a medium mixing bowl.  It helps to make 4 or 5 horizontal AND vertical cuts (making a criss-cross pattern) in the avocado before scooping it out — minimizes mashing later.

Step Two: Mash up the avocado with a fork or potato masher to desired consistency (I like mine a little lumpy).

Step Three: Add the remaining ingredients and stir.  Add additional amounts of spices to taste.

-Eat Hearty!


Fried Egg Salad

May 6, 2010

So around 11 last night I arrived home from my Cinco de Mayo celebrations.  Everyone will be shocked to learn, I had a couple margaritas. 

Starving to death, but not feeling like heading to the Amish Market I decided to make a (hopefully) low calorie* meal/snack… a “smeal” if you will.  In my fridge I found some asparagus, eggs, prociutto, and some swiss cheese.  Fortunately, I’m a big proponent of the breakfast for dinner concept… so I whipped up one of my go to “next day” recipes, the Eggs Benedict Salad.  Simple, quick and delicious (and also cheap). 

 *As I’m heading to St. Thomas in 2 weeks… I’ve got to keep the smeals margninally healthy.


  • Arugula (1-2 cups… a nice bed)
  • Prociutto (can also used leftover ham or roasted chicken)
  • 1/4 cup shredded swiss cheese (smoked gouda would be GREAT also)
  • 1 teaspoon olive oil (for drizzling)
  • 1 teaspoon balsamic vinegar (for drizzling)
  • 2 eggs
  • 1 tablespoon butter (could also use Pam or a little more olive oil)

What you’ll have to clean up afterward:

  • Frying pan
  • cheese grater
  • serving bowl

Step One: Place arugula in bowl and drizzle with olive oil and balsamic vinegar.  Toss and season with fresh ground salt and pepper to taste.  Add 1/2 the cheese and the prociutto on top.

Step Two: Melt butter in frying pan on medium heat.  Crack egg into pan and fry the egg  to your preferred consistency (I like mine sunnyside up or over easy… you want some runny yolk).

Step Three: Place the two eggs on top of the salad and top with remaining cheese.  Pop the yolk and stir to mix all the warm gooey goodness.

-Eat Hearty!

Double Butter Chocolate Chip Cookies

April 20, 2010

Butter + Butter Flavored Crisco = the-best-cookies-you-will-ever-eat. Seriously.

My mother is actually a very gifted baker.  For several years before I started school, she ran a gift basket business that featured here home-baked delicacies.  In my opinion she and my grandma share the blame for my uncontrollable love of butter… fodder for my (fictional) therapist, I suppose.

By far the best recipe she developed during this time were her chocolate chip cookies.  They are chewy, but a little crisp,  and PACKED with chocolatey goodness.  As an added bonus they will stay moist for at least 4 days (probably longer, but they never last that long) and the dough freezes quiet well.



  • 2/3 cup butter flavor Crisco (at room temperature)
  • 2/3 cup butter (softened)
  • 2 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bag semi sweet chocolate chips (can also mix 1/2 bag semi-sweet & 1/2 bag milk chocolate)

What you’ll need to clean up

  • Mixing bowl
  • Egg Beater (or mixer)
  • One mixing spoon
  • Two baking sheets

Step One: Preheat oven to 375 degrees.

Step Two: In a large mixing bowl, cream Crisco, butter, eggs, white sugar, brown sugar, vanilla.

Step Three: Gradually add flour, baking soda, salt.

Step Four: Mix in the chocolate chips

Step Five: Use a small – medium cookie scoop (2 tablespoon balls) and place rounded balls on cookie sheet.

Step Six: Bake 8-10 minutes (if air bake: 9:30 is perfect).  Remove when golden (and still a little ‘wet’ in the center).  Leave on baking sheet for 3-4 minutes before moving to a cooling rack.

*if over baked, put into an airtight container with a couple slices of apple for a couple of hours and they will be moist a delicious once again 🙂

Eat Hearty