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What’s better than plain guacamole? Grilled Guacamole! Duh.
Preheat indoor or outdoor grill to medium high heat.
Slice avocados in half, remove the seed and scoop out of the skin using a large spoon. Wash and quarter tomatoes.
Brush avocados, tomatoes, and red onion slices with oil and place on the grill about 5 minutes per side or until dark grill marks form. Depending on how hot your grill is, this could take anywhere from 2 to 7 minutes per side.
Remove avocados from grill into a large bowl. Grate the garlic clove over top and squeeze out lime juice over top. Mash.
Chop up onions and add to the bowl. Chop tomatoes, removing seeds and skins and add to the bowl. Sprinkle cilantro in over top and add in salt and pepper.
Mix together, taste and adjust seasonings. Refrigerate until ready to serve.
Simple and easy!
These egg and asparagus toasts are a recreation of a simple dish I had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!