Can't Get Enough Guacamole!

I absolutely LOVE Tex-Mex (a.k.a. Mexican food) and have been eating it since I was a toddler, from what my mother has told me.  In the 70's and 80's, we used to eat at the El Fenix Restaurant (a Dallas institution since 1918; http://elfenix.com/ ) on Northwest Highway, near NorthPark Center, in Dallas several times a month.  My mother would always offer me the guacamole-donned tostada that came with her meal, as one did not come with the children's meal.  Of course, I always gladly accepted her tostada and devoured it and the creamy guacamole in short time!  :-)

Below is a terrific guacamole recipe I have been using for awhile.  I am not sure where the recipe originated from, but it's really fresh, easy, and yummy!  Each time I make this for a gathering, it's one of the first things to get eaten up!  (Will post a pic the next time I make it!)

The recipe follows!

Can't Get Enough Guacamole

5-6 large ripe avocados

1 jalapeno pepper, seeded & chopped

1/2 medium sized red onion, finely chopped

3-4 Tbsp. fresh cilantro, finely chopped

1/2 lime, juiced

1/2 tsp. salt

Combine all of the ingredients in a bowl and mash together until smooth.  Add additional lime juice or salt to taste.

Serve with tortilla or corn chips!

Healthy & Refreshing Salad

I made this wonderful salad recently and wanted to share the recipe with you!  This is a recipe I found on Pinterest and it's really quite good.  (I believe the original recipe can be found here:  http://www.jehancancook.com/?p=439 .)

This salad would be absolutely perfect to serve alongside beef brisket or any other type of grilled or smoked meat on Memorial Day, 4th of July, or Labor Day!  It would also go well with burgers!  I served it with my Enchilada Casserole a couple of days ago and it was a great accompaniment!  (You can find my Enchilada Casserole recipe in an earlier post on my blog.)

The recipe for this refreshing salad is below ~ enjoy!!!

Grilled Corn, Avocado, & Tomato Salad with Honey Lime Dressing

Original Recipe:  http://www.jehancancook.com/?p=439

Salad Ingredients:

1 pint grape tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 Tbsp. fresh cilantro, chopped

Honey Lime Dressing Ingredients:

Juice of 1 fresh lime

3 Tbsp. vegetable oil (I used olive oil)

1 Tbsp. honey

sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

dash of cayenne pepper

Remove husks from corn and grill over medium heat for 10 minutes.  The corn should have some brown spots and be tender and not mushy.  Cut the corn off the cob and then scrape the cob with the back of your knife to get the juices. Set aside and let cool.  

(Note from Penny: I did not have time to grill the corn, so I sauteed about 2 cups of frozen sweet yellow corn in a little olive oil, sea salt, fresh ground pepper, and granulated garlic until it was tender but firm.  It tasted really good.  Grilled corn would obviously be fresher, but the frozen corn also worked well.)

Slice the tomatoes in half.  

Dice the avocado.  

Chop the cilantro.

Add all of the dressing ingredients in a small bowl and whisk to combine.  Set aside.

Place the sliced tomatoes, avocado, cilantro, and grilled corn in a large bowl.  Add the honey lime dressing and mix gently so everything is evenly coated.  Be careful not to mash the avocados.  Let the salad sit for 10 to 15 minutes to let the flavors mingle.  

(Note from Penny:  I refrigerated the salad for several hours and it was terrific!)