 |
| I didn't take this picture. Google image search did. |
Let's not even talk about it. I just thought I'd share that this is the perfect solution when you need protein, but are too lazy to defrost, cut, and fully cook your own chicken. Yes, sometimes, even a rotisserie chicken won't do. Rotisserie chickens need to be eaten within a couple of days. These can sit in the freezer forever! You are welcome, friends.
Now. Guacamole.
I refer to the Summer of 2008 as the Summer of Guacamole. I was 22. I tried it for the first time. I liked it. I proceeded to eat at least 2 avocados a week for an entire summer. I made this for Scott when we first started dating. He made me an ice cream cake. And the deal was sealed.
Personally, I'm a fan of that powdered guacamole mix you can buy at the store (in the produce section) to mash with your avocados. However, avocados are kind of expensive. And cramming vegetables onto tortilla chips is a great way to get them into your body.
So I make my guacamole pico-de-gallo-style to stretch my avocado budget and to get more vegetables into myself. It works well enough.
Kristin's Guacamole
2 avocados, peeled and pitted
2 garlic cloves (grated or finely minced)
Juice of 1 lime
3 T of chopped cilantro
1 Roma tomato, finely chopped
1/4 cup of sweet or red onion, finely chopped
1/2 t salt
In a small mixing bowl, mash the avocados. Blend all the other ingredients into the avocados, adding more salt to taste, if necessary. Cover and store in the fridge for 30 minutes before serving. It'll last a day or two in the fridge.
