Guacamole

According to family lore, tacos were the dinner menu for my first birthday.  I have no recollection of that birthday party but at every birthday I can remember tacos were served. Even as an adult I would head over to my parents' house for my annual taco celebration. My parents both have health issues now and my Mom can't cook like she used to, especially for a large gathering. I try to help out with their meals so thought a taco dinner would be a fun way to feed them and gather the family together. Tacos for 12 it was! We had a nice time but the negative about making tacos is the kitchen mess.  It took me until 8:30 to get my kitchen back to normal again!

No taco dinner would be complete without guacamole and chips. Guacamole is a true "add a little bit of this, little bit of that, until it tastes right" recipe.  We like a variety of items in our guacamole; I use jalapenos, cilantro, tomatoes, and red onion.  After smashing the avocados I season with salt and pepper and add fresh lime juice.  Then I add the other ingredients, tasting as I go, until I get the flavor the way I want it. Depending on who I'm serving, I'll use less jalapenos and onions. Guacamole is easy to make and never lasts long!

I chop up all the ingredients and add until I get just the right taste!



My favorite guacamole-making tool is my pastry blender! We like our guacamole a little chunky so this tool works well!

Smoked Salmon Spread

It's Labor Day Weekend!  Yikes, where did the summer go?

The last 3-day weekend of summer usually involves backyard parties and picnics.  This is a great dip for such occasions. It involves no cooking and actually tastes better if you make it a few days early.  I love make-ahead dishes for easing the stress in my life!

The recipe comes from one of Ina Garten's earlier cookbooks Barefoot Contessa Family Style. I made this for our recent RV trip to the Napa Valley and served it with bagel chips. It was a great addition to our nightly wine and appetizer treat!

Smoked Salmon Spread

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.  Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well.  Chill and serve with crudités or crackers.

Roasted Corn and Black Bean Salsa

The long holiday weekend is over.  It was both relaxing and tiring! I hosted a busy gathering on Sunday so the Fourth was very quiet until all the illegal fireworks started up that evening. My 4th of July gatherings are very low-key.  We hang in and around the pool, eat and drink.  Everyone contributes a dish or two, we always have homemade ice cream, I buy plastic plates and utensils, toss everything in the garbage when done, and hose down the mess!  It sure is easier than hosting Thanksgiving!

I like to have some munchies on hand as we burn off a lot of energy playing in the pool.  This salsa never fails to be devoured! I got the recipe many years ago from a food message board I belong to.  We call it Betsy's Roasted Corn and Black Bean Salsa as she is the one who originally posted it. Thank you, Betsy!  It's full of good-for-you foods though I'm sure using tortilla chips negates some of the nutritional value. You can serve it with slices of hearty romaine lettuce instead.  It's also a great topping on chicken and fish.  My 18-month old grandson couldn't get enough of it!

I have some jalapeno olive oil and used a few tablespoons of it, in place of plain olive oil.  It added a little extra spice!

The salsa is very flexible.  You can add more tomatoes or avocados, depending on your taste.  I like it just the way it is!

The little tortilla "scoopers" are the perfect chip for this salsa!

Roasted Corn and Black Bean Salsa

1 pound package frozen niblet corn, thawed
3 tablespoons oil (olive or canola)
1 tablespoon salt
3/4 teaspoon cumin powder
6 tablespoons fresh lime juice
5 tablespoons oil (olive or canola)
2 tablespoons cider vinegar
1 cup chopped cilantro
1/2 cup chopped red onion
3 plum tomatoes, chopped
2 jalapeno peppers, chopped
1 red pepper, chopped
2 teaspoons minced garlic
2 15 oz. cans black beans, drained and rinsed
2 large avocados, chopped

Preheat oven to 450 degrees. Toss corn with 3 tablespoons oil on a baking sheet. Bake for 18- 22 minutes until golden brown, stirring frequently.

Combine salt, cumin, lime juice, oil and vinegar; shake well in a jar. 

In a large bowl, combine rest of chopped ingredients. Add beans and corn. Add avocado, and dressing last and toss gently.

Refrigerate for up to 6 hours. Serve same day you make it.
Serves 16 easily!

I always feel so self-sufficient when I can walk out to my garden and pick fresh produce, like these jalapenos!

Ready for company!

Shrimp and Roasted Garlic Tamales

Last month we were able to get away to Las Vegas for a few days to see Brooks & Dunn and Reba in concert at Caesar's Palace. That gave me the opportunity to make reservations at a few celebrity chef restaurants.  One night we had dinner at Giada and the other night we ate at Bobby's Flay's Mesa Grill.  We had eaten at Mesa Grill once before and thoroughly enjoyed it.  The second time didn't disappoint us either.  For an appetizer we each had the shrimp and roasted garlic tamale. We enjoyed it so much we went back the next afternoon to have a margarita and share the appetizer (their margaritas are amazing, too! ) At that point I knew I wanted to try these at home so bought his cookbook.

We had another couple over for New Year's Eve so these were on our menu. They were good, very good, but not as spicy as I remembered the ones we had at the restaurant.  Next time I will add some chilies or red pepper to jazz them up some.

This was my first attempt at making any sort of tamale.  The filling is a soft filling, when you open the corn husk after baking it loosely spreads out. Traditional tamales have very firm masa fillings. These weren't hard to make, just took time and a lot of dishes! But I had all afternoon so did it in steps.  The next time I make them it will be when we are entertaining more people.  It was a lot of work for just the four of us! 

Here is the recipe .  Don't be intimidated by its length, many of the steps can be done ahead of time.

The part I had a hard time with was tying up the ends of the tamales.  The recipe calls for using strips of the corn husks.  Most of mine would break as I went to tie them.  So I grabbed my ball of twine and used that instead. Maybe not as pretty and authentic but this was better than the tamales falling apart!

The tamales have a loose, corn and cornmeal filling.

Ready to be steamed.