Actually buying a California avocado in California is wonderful. They are so much bigger, meatier, and riper. I mean, we get California avocados in Utah, but they just aren't the same. This recipe is really a guacamole recipe, but I like to just eat it as a side dish, especially when the avocados are perfect. Serve it chilled and chunky as a perfect complement to any Mexican entree.
Chunky Avocado Salad
2 large ripe avocados, in large chunks
1/2 cup chopped tomatoes
1/4 cup finely diced onions
1/4 cup finely chopped cilantro
2 cloves of garlic, finely diced
juice of 1 lime
garlic salt, to taste
pepper, to taste
Incorporate all ingredients together in a mixing bowl. The avocado should still be in chunks, but a little mashed avocado should cover all the other vegetables. Spoon into empty avocado peels. Enjoy!
Sunday, May 11, 2008
Growing up, my mother always had a jar full of hot fudge sauce in the fridge. She called it 'Mother's Little Helper', and anytime she needed a chocolate hit, she'd take a spoonful of cold fudge, stick a few nuts or chocolate chips in it, and enjoy a little mom time. As children, we were forbidden from eating any of her fudge sauce. She told us that it would stunt our growth or that we had to be 18 to eat any.
Now that I'm a mom, and well past 18, I frequently indulge in hot fudge sauce, cold and straight from the fridge. I like mine so stiff and chewy that I often put it in the freezer. It's the perfect shot of chocolate after dinner.
Mother's Little Helper
1 1/2 ounces unsweetened baking chocolate
3 Tbsp. butter
3/4 cup sugar
2 Tbsp. light corn syrup
1/3 cup evaporated milk
1 tsp. vanilla
In a small saucepan over low heat, melt chocolate, butter, sugar, and corn syrup together very slowly, stirring occasionally. Heat until almost bubbly. Remove from heat. Add milk and vanilla. Refrigerate until firm or enjoy it hot over ice cream and brownies.
Posted by Cookie Dough at 8:34 PM