Chipotle Copycat Guacamole

Usually I think I can just throw together some ingredients when it comes to guacamole, and have it turn out well. After a couple of tries with that and the guac just being okay, I decided to look up Chipotle’s delicious guacamole recipe. I found it on PopSugar with a collaboration they did with Chipotle here.Turns out I should have done this long ago. This was the best homemade guacamole I’ve ever made. I couldn’t eat enough of it. Next time you need some guac, try this recipe (and make lots ;) I was a little skeptical of the lemon juice, but trust me it’s delicious. They called for serrano chiles which I didn’t have so I substituted a jalapeno instead.
Ingredients, Chipotle Copycat Guacamole:

• 3 large avocadoes
• 1 tbsp. citrus juice (lemon & lime combined – fresh juice)
• 1 1/2 c. cilantro, chopped fine
• 1/2 red onion, diced very thin
• 1/2 jalapeno, diced small (remove seeds unless you want it really spicy)
• 1/2 tsp salt (add more if needed)

The recipe calls to mash the citrus juice in with this, but I prefer to pour it over the diced onions for about 5 minutes. I really think this helps cut down on the bite of the raw onions in the recipe. After onions have sat in the citrus juice for 5 minutes, roughly mash the avocadoes with a fork (leave some chunks!), then add remaining ingredients, including onions. Serve immediately! Also, I like my avocadoes chilled beforehand so my guac is cold. Is that strange? Also I topped mine with extra cilantro because I love it.
 
 
 
 
 

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Tex Mex Hot Dogs with Jalapeno Crema

 

Do you ever see a recipe and begin salivating before you’ve even finished reading the ingredients? These Tex Mex hot dogs from Country Cleaver were that way for me.  This is my kind of hot dog. Roasted. Loaded with veggies. (Basically the appearance of being healthy without actually being healthy ;) I cannot praise this recipe enough. It is so delicious. The best hot dogs we’ve ever had. My changes included making a jalapeno + cilantro crema rather than a basic crema as called (my husband doesn’t like plain sour cream), and omitting red peppers. Delicious and a really easy weeknight meal too!

Ingredients:

• 4 Hot Dog Buns
• 4 Beef Franks
• 1 cup canned Pinto Beans, drained and rinsed
• 3 ears corn on the cob
• 2 tomatoes, diced
• ½ cup Red Onion, diced
• 2 avocadoes, diced
• 1 tsp. vinegar
• ½ cup cilantro, chopped

Jalapeno Crema

• 1/4 tsp. salt
• 1 jalapeno, diced (if you want it spicier leave some seeds in, if not omit them)
• 2 tsp. garlic, chopped
• 1/2 c. Mexican crema (or sour cream)
• 1/2 c. mayonnaise

Directions:

1. First make your crema. In a blender or food processer add crema ingredients and blend until smooth. Set aside.
2. Cook corn on the cob in boiling water (or you can grill it). Once cooked, cut corn off and set aside in bowl.
3. Add to bowl or corn, half of the chopped cilantro, red onion, tomatoes, avocadoes, vinegar, and a dash of salt. Mix to incorporate flavors. Set aside.
4. Cook hot dogs (I placed mine on a baking sheet and roasted at 400 degrees for 15 minutes).
5. For last 5 minutes of baking, place hot dog buns on baking sheet and toast until golden brown. The Trader Joe’s hot dog buns are amazing! So thick and well made.
6. Assemble hot dogs by placing them in buns, topping with pinto beans, and then corn salsa mixture. Garnish with jalapeno crema and a little extra cilantro. ENJOY!!

      

 

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Chopped Thai Chicken Salad with Lemon Garlic Dressing

I adapted this salad from Pinch of Yum with the ingredients I had on hand. It originally called for shrimp & lime which I substituted with lemon & chicken. After devouring our salads my husband and I both agreed this was our new favorite salad. I’ve been trying to think up more occasions to make it. You must try it! The dressing is amazing.
Ingredients, Chopped Thai Chicken Salad:

For the Garlic Lemon Dressing:

• ½ cup olive oil
• ¼ cup white wine vinegar
• juice of one lemon
• 2 tablespoons water
• 1 tablespoon honey
• 2 cloves garlic
• 1/8 tsp. cayenne pepper
• 1/4 tsp. crushed mint
• 1/4 tsp. parsley
• 1/2 tsp. salt
For the Chicken

• 3/4 lb. chicken
• salt
• crushed mint
• parsley
• garlic powder
• 2 tbsp. olive oil

         For the Salad:

• 4 cups of greens chopped thin (I used a mixture of lettuce, cabbage, & kale)
• 2 cups edamame, shelled and cooked
• ¾ cup cashews
• optional: wonton strips, diced carrots

Directions:

1. Sprinkle seasonings over raw chicken breast. Heat a sautee pan to medium high. Once pan is hot pour oil into pan. Quickly place seasoned chicken breasts into hot pan.
2. Sear on each side until chicken is fully cooked. Set aside to rest.
3. Whisk dressing ingredients together, set aside.
4. Combined salad ingredients. Toss with dressing. Slice chicken and place atop salad. Can be served with chicken warm or cold We ate it warm and it was delicious. Enjoy!

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Salted Zucchini Chips

This is one of my favorite go-to healthy snacks. I love the flavor of roasted zucchini with a little salt. Try these and you’ll see! Just keep a couple zucchini in the fridge and when you have an afternoon craving for something unhealthy, roast these up instead.

Ingredients:

• 1-2 zucchini
• sea salt
• olive oil or cooking spray

Directions:

Preheat your oven to 400 degrees. Thinly slice your zucchini. The trick here is to not slice them too thin, but about 1/8 inch disks. If they are too thin they will burn.

Lay zucchini disks out on a cooking sheet and spray with oil (or toss in a bag or bowl with a drizzle of oil). Cook for 4-8 minutes, keeping an eye on them closely so they don’t burn. As soon as they start to get golden brown, remove them and salt lightly. If you eat them right away they will be soft (so delicious), or you can wait for them to cool and set slightly.

 

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Coconut Banana Bread

My favorite banana bread! The coconut oil gives it such a light a clean flavor. Stays so moist too with the coconut oil.

Ingredients:

• 1 c. coconut oil
• 4 large very ripe bananas, mashed
• 1 c. light brown sugar
• 1/4 c. white sugar
• 2 tsp. vanilla
• 2 eggs
• 2 c. flour
• 2 tsp. baking powder
• 1/8 tsp. salt

Preheat oven to 375 and grease and loaf plan with cooking spray. In a large bowl or the bowl of a stand mixer, combine the sugars, vanilla, eggs, bananas and coconut oil and beat until creamy and smooth.

Add flour and baking powder and beat at low speed for about a minute, until you have a creamy batter.  Pour into greased loaf pan. Do not fill all the way to the top because the bread will raise slightly.

Cook for 45-55 minutes, until just barely done. If you cover it right away and let it sit overnight it makes for the most moist banana bread breakfast. My family gobbled this up so quickly. Enjoy!

  

   

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