Mexican Flag Guacamole - a Chillin' #SundaySupper

What Smells So Good?
Sun, 6 Jul 2014 12:22:53 +0000
Guacamole is a staple on many cookout tables, especially when the mercury starts rising. It's hard to argue with the light meal that can be made of tortilla chips and a dip assortment, it's a key component in 7-layer dip and when it's tossed with cooked pasta and chilled you have one of Summer's best, mayo-free pasta salads (you have to try it!). That said, the majority of the guac you can buy at the grocery store is, for lack of a better term, disturbing. The texture is off-putting for people like me (who are on the edge of avocado hate / like) as well as those who know what real avocado tastes like, and the colour stays eerily green despite all my homemade attempts at a recipe turning brown when exposed to air. I think a childhood of off-putting texture and bland flavour definitely dissuades me from enjoying the fruit, although my family can't get enough of them! Near the end of school, I had one last hurrah with our kids' cooking lessons and decided to introduce them to the concept of a dip not out of a plastic container that they could make almost entirely themselves. Most of the kids had no idea what an avocado tasted like (they did know what it was, though), and their idea of Mexico was more akin to Taco Bell than Toluca. I decided on a "Cinco de Mayo" theme (late, but still fun) and brought in an antique festival dress I had purchased years ago but only worn a handful of times. The kids (and my supervising teachers!) had a great time learning about the celebration and couldn't wait to try making the dip fresh. Being that avocados don't exactly proliferate up here, even the ripest fruit I could find left a little to be desired on the creaminess and flavour scale. Peering in the fridge while testing the recipe, I spotted my mom's container of Greek yoghurt and decided to dollop in a spoonful, almost as you would sour cream on a taco. The creaminess instantly came into its own, and with the diced tomatoes, homegrown scallions and garlic chives the dip took on a vibrant flavour and colour perfect for snacking! When it came to presenting the recipe to my classes, my reasoning for the yoghurt was to provide the "white" component in a Mexican flag-hued dish, helping me to tie in an extra aspect of the lesson with minimal segue. Not only did the kids love mashing it up, but they asked for seconds (and thirds!) of the dip on the multigrain "scoop" chips I found! This week's #SundaySupper is all about food to both keep you cool as well as being served cold. While this dip is equally delicious at room temperature or right out of the fridge, storing it in the icebox is the way to go if you're not eating it that minute. Our hostess this week is Alaiyo of Pescetarian Journal - thanks! Brisk Beverages Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family Mocha Madness Milkshake from Desserts Required Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue’s Nutrition Buzz Skinny Watermelon Mojito from Peanut Butter & Peppers Southern Sweet Tea from Gluten Free Crumbley Strawberry Mango White Sangria from The Texan New Yorker The Polar Cap Drink from Seduction in the Kitchen Vanilla Root Beer Cream Soda from Feed Me, Seymour Chilled Starters Avocado Hummus Dip from Shockingly Delicious Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love Cucumber-Watercress Soup – Gazpacho Style from The Wimpy Vegetarian Gazpacho from Jelly Toast Green Gazpacho from The Not So Cheesy Kitchen Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla Mexican Flag Guacamole from What Smells So Good? Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere Tuna Tartare from Kimchi Mom White Gazpacho from The Little Ferraro Kitchen Snappy Salads and Sides Antipasto Tortellini Pasta Salad from Neighborfood Broccoli Salad from Flavor Mosaic Cantaloupe Risotto from Confessions of A Culinary Diva Cold Peanut Noodles from girlichef Korean Salad from Noshing With The Nolands Layered Salad with Green Goddess Dressing from Delaware Girl Eats Pesto Pasta Salad from Supper for a Steal Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch Tuna and Potato Salad from Cindy’s Recipes and Writings Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca Refreshing Main Dishes Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips Chicken Bacon Ranch Pasta Salad from Cookin’ Mimi Jalapeno Ham Salad from Bobbi’s Kozy Kitchen Shrimp Ceviche from Kudos Kitchen by Renee Surimi Salad from Pescetarian Journal Zucchini Lasagna from Nosh My Way Cool Confections Berry Ice Cream Bomb from Jane’s Adventures in Dinner Cherry Cream Cheese Ice Cream from Magnolia Days Lemon Curd Parfait from Life Tastes Good Lemon Thyme Ice Pops from Country Girl in the Village Mocha Latte Ice Cream from The Foodie Army Wife No Maker Required Berry Ice Cream from Hot Momma’s Kitchen Chaos No-Bake Penuche Drop Cookies from Killer Bunnies, Inc. No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious. Nutella and Pistachio Gelato from La Bella Vita Cucina Olive Oil Gelato from The Girl in the Little Red Kitchen Pluot Ice Cream from Crazy Foodie Stunts Raspberries and Cream Panna Cotta from A Kitchen Hoor’s Adventures Salted Caramel Gelato from Manu’s Menu Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker Trio of Fruity Ice Cream Toppings from Foxes Love Lemons Vanilla Bean Chia Seed Pudding from Pies and Plots White Chocolate Fruit Dip from Hezzi D’s Books and Cooks  Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. Mexican Flag Guacamole Makes 6 adult or 10 child servings Flesh of 1 large, ripe (Haas) avocado 1 tbsp lemon juice 2 tbsp non-fat, plain Greek yoghurt (or homemade) pinch black pepper 1/4 tsp salt 1 plum tomato, diced 2 tbsp minced scallions 1/2 tbsp minced chives (I like garlic chives) In a bowl, mash the avocado, lemon juice, yoghurt, pepper and salt until creamy but not all-the-way smooth. Fold in the tomato, scallion and chives. Press a layer of plastic wrap directly onto the surface of the guacamole and chill at least 1 hour. Ideally, bring out about 20 minutes before serving (although this is still good right out of the fridge!).Amount Per Serving Calories: 54.6 Total Fat: 4.5 g Cholesterol: 0.1 mg Sodium: 6.2 mg Total Carbs: 3.5 g Dietary Fiber: 2.1 g Protein: 1.3 g Find all the goodies on the full site: yummysmells.blogspot.com
Share on Newzsocial
0

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
     
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
     
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
     
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
     
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
     
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000
     
 

Comments