Last nite we had a family get together with Mr. Wonderful’s family.
His niece, Andrea (white shirt, dark hair), whose hubby is stationed overseas in Japan (you can read about her escapades here.), was home after 9 months and we all wanted to see her.
Mr. Wonderful’s family loves to cook and eat asian food and I have come to love it! But Andrea, the niece in question, has been eating Japanese food for 9 months and probably wanted some good ol’ American food. Well, kind of American -my mom-in-law fixed Mexican Chicken Casserole and it was delicious. I’m going to get that recipe from her and it will be here soon!
I brought along some guacamole to fit the theme.
Now, I have two issues with guacamole.
One is that you really need to make it at the last possible moment. If not, the avocado oxidizes and begins to turn brown. Lime juice helps a little, but you don’t want the taste overpowered by too much lime juice, so it’s best to make it at the last second.
The second is you have to mash the stuff up in your bowl with 2 forks or a potato masher, or whatever you choose to use. Afterward, you bowl looks less-than-pretty to take to a party as the green mush is all over the top edge of your bowl, or over the counter, and even sometimes the floor.
What? Yours doesn’t look like that? Okay, maybe it’s just me…
Case in point, this is the last time I made guacamole with my Margarita Grilled Mexi-Tuna.
See the blobs on the bowl? Anyway, I found this really easy way to make it with little or no fuss. All you need is a quart-size Ziploc bag.
Begin with your avocados.
Cut them in half, take out the pit, scoop them out with a big spoon.
Instead of scooping them into a bowl, scoop them into your Ziploc bag. I used 5 avocados.
Take your lime and half it.
Squeeze half of it into your bag over your avocados.
Now chop equal parts of cilantro, red onion, and tomato. I used 3 Tablespoons of each.
See that littly tiny green thing at the front of the picture? You do NOT want to use equal parts of that. That’s a serrano pepper and that little sucker’s HOT! I used one and it was perfect. Chop it up real fine.
See those little white seeds in that chopped pepper? That is the really hot part. If you want it cooler, scrape those out first.
Now scoop all of this stuff into your Ziploc bag along with 1/2 t. of garlic powder, 1/2 t. salt, and 1/2 t. freshly ground black pepper. Close the Ziplock.
Begin to smoosh it with your hands. I don’t know why that picture turned out pinkish…
You can lay it down and press some of the larger clumps with your fingers also. Almost done…
Here’s what it looks like when it’s just right. Again, don’t know where the pink came from?
Now, take a pair of scissors, snip a pretty good corner chunk off of your bag and just squeeze your guacamole into your bowl.
Voila! No messy bowl to clean. It was ready for me to take it to the car for a Mexican Fiesta!
And if ya say anthing about that little teeny tiny dot on the rim of the bowl…I’ll whup ya!
Katie’s Printable Recipe – Easy Guacamole
Cooking with Love